Chicken fried steak

Nancy Young said:

Finally got around to making it, I have never had this before.
Well, I like it. Buttermilk and egg dip, flour seasoned with
s/p/garlic/cayenne and a little baking powder, fried up the
cube steaks. Nice, served with peas and my first
tomato/cucumber salad of the summer.

Thanks, Jill, though I didn't make the gravy or biscuits either,
for that matter. You know how us northerners are.

nancy

I remember being astonished that there was no chicken!

It is not usually on the menu around here and I had read about it many
but never had it until one time in Detroit (pre-internet so I could not
google the recipe)
John Kane, Kingston ON Canada

<[email hidden]> wrote

Quoted message said:

Nancy Young said:

Finally got around to making it, I have never had this before.
Well, I like it. Buttermilk and egg dip, flour seasoned with
s/p/garlic/cayenne and a little baking powder, fried up the
cube steaks.

Quoted message said:

I remember being astonished that there was no chicken!

Heh, that's funny. My stumbling block was thinking a
steak, being fried like chicken. Steak to me meaning
ribeye or something. Just didn't appeal. It was perfect
with the tenderized round steaks or whatever they were,
steaks I'd normally never bother with.

Quoted message said:

It is not usually on the menu around here and I had read about it many
but never had it until one time in Detroit (pre-internet so I could not
google the recipe)

That's funny, because I never see it on the menu around here,
either. When I was in Florida a couple of months ago, I saw it and
was this close to ordering it but didn't.

nancy

Quoted message said:

I remember being astonished that there was no chicken!

Recently, I was not surprised to discover the chicken fried steak I'd
ordered at a little Laotion owned breakfast cafe, was in fact chicken.
When I asked why it was chicken and not beef, she replied, "It's
CHICKEN fried steak." I saw it coming and so deserved it. 😉

nb

"[email hidden]" <[email hidden]> wrote
in news:[email hidden]:

Quoted message said:

Nancy Young said:

Finally got around to making it, I have never had this before.
Well, I like it. Buttermilk and egg dip, flour seasoned with
s/p/garlic/cayenne and a little baking powder, fried up the
cube steaks. Nice, served with peas and my first
tomato/cucumber salad of the summer.

Thanks, Jill, though I didn't make the gravy or biscuits either,
for that matter. You know how us northerners are.

nancy

I remember being astonished that there was no chicken!

It is not usually on the menu around here and I had read about it many
but never had it until one time in Detroit (pre-internet so I could not
google the recipe)
John Kane, Kingston ON Canada

Before I cared what I ate, I found IHOP's Chicken Fried Steak breakfast
combo. Chicken fried steak with gravy, 3 eggs, hash browns and two
biscuits and more gravy (pancake substitute). $7.99. But that was in L.A.
Here I wouldn't set foot in the IHOP in town. I ordered the same
breakfast and the waitress asked me how I'd like my steak!!!! I said
"chicken fried." She said "OH yeah, right." When it came, my chicken
fried steak was naked. I said "where's the gravy" She said she'd ask the
chef. 5 minutes later I got my gravy and it was cold. Keeping up their
quality standards, the gravy is apparently a powder/add water and nuke it
gravy. And they forgot the hashbrowns. I left after a free cup of coffee.

Andy

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

Finally got around to making it, I have never had this before.
Well, I like it. Buttermilk and egg dip, flour seasoned with
s/p/garlic/cayenne and a little baking powder, fried up the
cube steaks. Nice, served with peas and my first
tomato/cucumber salad of the summer.

Thanks, Jill, though I didn't make the gravy or biscuits either,
for that matter. You know how us northerners are.

nancy

I remember being astonished that there was no chicken!

It is not usually on the menu around here and I had read about it many
but never had it until one time in Detroit (pre-internet so I could not
google the recipe)
John Kane, Kingston ON Canada

John,

What did you think of it? We have a Canadian friend from Winnipeg and he
ordered chicken fried steak in San Antonio... to say he disliked it
intensely would be an understatement! He did refuse to put any cream gravy
on it though and ate it dry. We never could understand how he so
passionately disliked it.

Chris in Pearland, TX where CFS is everywhere

"Andy" <q> wrote

Quoted message said:

Before I cared what I ate, I found IHOP's Chicken Fried Steak breakfast
combo.

Funny, I was wondering a few minutes ago, what menu would I
find it on here; I thought, Perkins. A breakfast type (to me) place,
I would only think to go there for breakfast, anyway.

nancy

"Nancy Young" <[email hidden]> wrote in news:e3bedl$d8c$1
@news.monmouth.com:

Quoted message said:

"Andy" <q> wrote

Quoted message said:

Before I cared what I ate, I found IHOP's Chicken Fried Steak

breakfast

Quoted message said:

Quoted message said:

combo.

Funny, I was wondering a few minutes ago, what menu would I
find it on here; I thought, Perkins. A breakfast type (to me) place,
I would only think to go there for breakfast, anyway.

nancy

Yes! Perkins. I used to go to the $2.00 all you could eat Sunday
breakfast buffet when I lived in Florida and just plate up biscuits and
gravy (sausage gravy!) until I was stuffed. But the one near me doesn't
do biscuits and gravy. They said that's a regional option. THE BUMS!!!

Andy

Nancy Young said:

Funny, I was wondering a few minutes ago, what menu would I
find it on here; I thought, Perkins. A breakfast type (to me) place,
I would only think to go there for breakfast, anyway.

I think of it as highway diner food. A mom and pop kind of place might
still do it as you did, but for the big volume places and the chains it
has become another frozen and deep-fried item.

The gravy is essential, though, for the whole experience. I'm
astonished that you ate it plain. -aem

"aem" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

Funny, I was wondering a few minutes ago, what menu would I
find it on here; I thought, Perkins. A breakfast type (to me) place,
I would only think to go there for breakfast, anyway.

I think of it as highway diner food. A mom and pop kind of place might
still do it as you did, but for the big volume places and the chains it
has become another frozen and deep-fried item.

Gotcha, and I don't know why I didn't think of diners, of course.
Been far too long since I've been in one.

Quoted message said:

The gravy is essential, though, for the whole experience. I'm
astonished that you ate it plain.

(laugh!) That's funny. No, I didn't miss the gravy
at all. I also fail to see the point in frying chicken then pouring
gravy over that, too.

nancy

notbob said:

Recently, I was not surprised to discover the chicken fried steak I'd
ordered at a little Laotion owned breakfast cafe, was in fact chicken.
When I asked why it was chicken and not beef, she replied, "It's
CHICKEN fried steak." I saw it coming and so deserved it. 😉

Similarly, when I was in Italy I was encouraged to try "Bistecca Milanese,"
which is chicken breast pounded flat, covered with breadcrumbs and Parmesan,
then pan-fried. I guess it's a "Welsh Rabbit" kind of thing.

Bob

"Chris Marksberry" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

Finally got around to making it, I have never had this before.
Well, I like it. Buttermilk and egg dip, flour seasoned with
s/p/garlic/cayenne and a little baking powder, fried up the
cube steaks. Nice, served with peas and my first
tomato/cucumber salad of the summer.

Thanks, Jill, though I didn't make the gravy or biscuits either,
for that matter. You know how us northerners are.

nancy

I remember being astonished that there was no chicken!

It is not usually on the menu around here and I had read about it
many but never had it until one time in Detroit (pre-internet so I
could not google the recipe)
John Kane, Kingston ON Canada

John,

What did you think of it? We have a Canadian friend from Winnipeg and
he ordered chicken fried steak in San Antonio... to say he disliked
it intensely would be an understatement! He did refuse to put any
cream gravy on it though and ate it dry. We never could understand
how he so passionately disliked it.

Chris in Pearland, TX where CFS is everywhere

When I was living in CA, I saw it on the menu at Denny's in Perris. The
mere name put me off!!

Just did a Googgle on it and found out that it's basically what we
called 'Crumbed Steak' over here. But we don't usually have it with
gravy........ well, I wouldn't anyway!!

http://southernfood.about.com/library/weekly/aa980222.htm

Then found another recipe that's basically a battered steak that is
*deep fried*!!

http://www.cooks.com/rec/view/0,1739,153185-224192,00.html

BLECH!!!

We batter our fish and deep fry them....... don't know if we'll ever get
on to the deep fried battered steak though!!

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

"Nancy Young" <[email hidden]> news:[email hidden]:

Quoted message said:

Finally got around to making it, I have never had this before.

OMG! It's one of my favorite comfort foods.

Quoted message said:

Well, I like it. Buttermilk and egg dip, flour seasoned with
s/p/garlic/cayenne and a little baking powder, fried up the
cube steaks. Nice, served with peas and my first
tomato/cucumber salad of the summer.

Sounds very good.

Quoted message said:

Thanks, Jill, though I didn't make the gravy or biscuits either,
for that matter. You know how us northerners are.

nancy

Whoops... no country gravy? No mashed potatoes? No biscuits? Well, ya'
did good anyway. Your dinner sounds yummy.

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

"Nancy Young" <[email hidden]> news:[email hidden]:

Quoted message said:

Funny, I was wondering a few minutes ago, what menu would I
find it on here; I thought, Perkins. A breakfast type (to me) place,
I would only think to go there for breakfast, anyway.

nancy

Around here CFS is usually at a Perkins or Denny's type of place. I don't
see it on the menu at the more upscale places. It's good for dinner or
that wonderful hangover breakfast 😉

Michael
--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

On Wed 03 May 2006 05:51:40p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

"Nancy Young" <[email hidden]> news:[email hidden]:

Quoted message said:

Finally got around to making it, I have never had this before.

OMG! It's one of my favorite comfort foods.

Quoted message said:

Well, I like it. Buttermilk and egg dip, flour seasoned with
s/p/garlic/cayenne and a little baking powder, fried up the
cube steaks. Nice, served with peas and my first tomato/cucumber
salad of the summer.

Sounds very good.

Quoted message said:

Thanks, Jill, though I didn't make the gravy or biscuits either, for
that matter. You know how us northerners are.

nancy

Whoops... no country gravy? No mashed potatoes? No biscuits? Well, ya'
did good anyway. Your dinner sounds yummy.

Michael

I've never liked any kind of gravy with chicken fried steak. My
"standard" sides are greens peas, mashed potatoes, and sliced tomatoes and
cucumbers. I don't dip mine in any kind of liquid mixture, just the moist
steak well coated in seasoned flour.

--
Wayne Boatwright @¿@¬
_____________________

Quoted message said:

Quoted message said:

Funny, I was wondering a few minutes ago, what menu would I
find it on here; I thought, Perkins. A breakfast type (to me) place,
I would only think to go there for breakfast, anyway.

nancy

Around here CFS is usually at a Perkins or Denny's type of place. I don't
see it on the menu at the more upscale places. It's good for dinner or
that wonderful hangover breakfast 😉

Michael

Well... here in Houston CFS is available at upscale restaurants. At a
restaurant once known as The Confederate House (now the called the State
Grille... name changed for PC reasons) instead of using the traditional
round steak, they prepare theirs using a ribeye steak.

http://thestategrille.com/page/o4qe/Home_Events.html

Chris in Pearland, TX

"Nancy Young" <[email hidden]> wrote in news:e3b9pt$b1v$1
@news.monmouth.com:

Quoted message said:

Finally got around to making it, I have never had this before.
Well, I like it. Buttermilk and egg dip, flour seasoned with
s/p/garlic/cayenne and a little baking powder, fried up the
cube steaks. Nice, served with peas and my first
tomato/cucumber salad of the summer.

We're on our last salads over here. It's getting cold enough to freeze
the balls off a brass monkey!!

Made a lovely red wine and green peppercorn casserole at the beginning
of the week.... the SO said it was *very* nice and promptly took all
remaining leftovers to work for lunch for the next couple of days!!

So now we are into casserole, curry, and steaks cooked over a wood fire
days!!

Along with a bottle or 2 of red wine :-)

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP said:

"Chris Marksberry" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young wrote:

>Finally got around to making it, I have never had this before.
>Well, I like it. Buttermilk and egg dip, flour seasoned with
>s/p/garlic/cayenne and a little baking powder, fried up the
>cube steaks. Nice, served with peas and my first
>tomato/cucumber salad of the summer.
>
>Thanks, Jill, though I didn't make the gravy or biscuits either,
>for that matter. You know how us northerners are.
>
>nancy
>
>
I remember being astonished that there was no chicken!

It is not usually on the menu around here and I had read about it
many but never had it until one time in Detroit (pre-internet so I
could not google the recipe)
John Kane, Kingston ON Canada

John,

What did you think of it? We have a Canadian friend from Winnipeg and
he ordered chicken fried steak in San Antonio... to say he disliked
it intensely would be an understatement! He did refuse to put any
cream gravy on it though and ate it dry. We never could understand
how he so passionately disliked it.

Chris in Pearland, TX where CFS is everywhere

When I was living in CA, I saw it on the menu at Denny's in Perris. The
mere name put me off!!

Just did a Googgle on it and found out that it's basically what we
called 'Crumbed Steak' over here. But we don't usually have it with
gravy........ well, I wouldn't anyway!!

http://southernfood.about.com/library/weekly/aa980222.htm

Then found another recipe that's basically a battered steak that is
*deep fried*!!

http://www.cooks.com/rec/view/0,1739,153185-224192,00.html

BLECH!!!

We batter our fish and deep fry them....... don't know if we'll ever get
on to the deep fried battered steak though!!

The Coodabeen Champions (Melbourne radio personalities) used to have a
character who went in for battered salad sandwiches. And of course the
deep-fried battered Mars Bar is Glasgow's gift to the culinary world!
Deep-fried steak doesn't sound all that exotic, probably an improvement
on battered savs.
Christine

LucasP said:

"Nancy Young" <[email hidden]> wrote in news:e3b9pt$b1v$1
@news.monmouth.com:

Quoted message said:

Finally got around to making it, I have never had this before.
Well, I like it. Buttermilk and egg dip, flour seasoned with
s/p/garlic/cayenne and a little baking powder, fried up the
cube steaks. Nice, served with peas and my first
tomato/cucumber salad of the summer.

We're on our last salads over here. It's getting cold enough to freeze
the balls off a brass monkey!!

In *Brisbane*? I've heard of climate change, but that sounds a bit
unlikely. You bananabenders must have very thin blood.

Quoted message said:

Made a lovely red wine and green peppercorn casserole at the beginning
of the week.... the SO said it was *very* nice and promptly took all
remaining leftovers to work for lunch for the next couple of days!!

So now we are into casserole, curry, and steaks cooked over a wood fire
days!!

Along with a bottle or 2 of red wine :-)

Absolutely. Last weekend I christened my new pressure cooker with 2
kilos of ox cheek in red wine, and also made a batch of baked beans. The
freezer is now chokka with leftovers.

This weekend I think it'll be pea soup and a lamb curry. And I'm
starting to crave sticky date pudding.

Christine

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

email hidden said:

I remember being astonished that there was no chicken!

Recently, I was not surprised to discover the chicken fried steak I'd
ordered at a little Laotion owned breakfast cafe, was in fact chicken.
When I asked why it was chicken and not beef, she replied, "It's
CHICKEN fried steak." I saw it coming and so deserved it. 😉

nb

There are a few restaurants around here that serve not only chicken fried
steak, but also chicken fried chicken. Looks like chicken fried steak,
tastes like...chicken!

Donna