Dinner Tonight

Quoted message said:

Bought some cube steaks (not tube steaks Sheldon 😉 I'll fry them chicken
style and serve with some onion gravy which I'll make. I'll probably put
some fresh chopped mushrooms in the gravy also. I'm tired of potatoes so
I'm going to do some long grain white rice and maybe do it Cajun style. I
think a tossed salad, french bread and just maybe I'll steam up some
broccoli. I'd do some greens but don't have the energy 😉

Michael

This sounds good. What time will it be ready? We'll all be there on
time.

Quoted message said:

Bought some cube steaks (not tube steaks Sheldon 😉 I'll fry them chicken
style and serve with some onion gravy which I'll make. I'll probably put
some fresh chopped mushrooms in the gravy also. I'm tired of potatoes so
I'm going to do some long grain white rice and maybe do it Cajun style. I
think a tossed salad, french bread and just maybe I'll steam up some
broccoli. I'd do some greens but don't have the energy 😉

Michael

This sounds good. What time will it be ready? We'll all be there on
time.

"Mike" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Bought some cube steaks (not tube steaks Sheldon 😉 I'll fry them
chicken style and serve with some onion gravy which I'll make. I'll
probably put some fresh chopped mushrooms in the gravy also. I'm tired
of potatoes so I'm going to do some long grain white rice and maybe do
it Cajun style. I think a tossed salad, french bread and just maybe
I'll steam up some broccoli. I'd do some greens but don't have the
energy 😉

Michael

This sounds good. What time will it be ready? We'll all be there on
time.

Everyone is welcome. Probably about 7ish or so. I have class tomorrow and
need to study tonight so it's not a party 😉 I always buy the family pack
when I buy meat from the supermarkets so I should have plenty. It's cheaper
and I usually have leftovers which make good lunches.

If you want dessert, grab some ice cream from the freezer 😉

Michael

--
....Bacteria: The rear entrance to a cafeteria.

Send email to dog30 at charter dot net

"Mike" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Bought some cube steaks (not tube steaks Sheldon 😉 I'll fry them
chicken style and serve with some onion gravy which I'll make. I'll
probably put some fresh chopped mushrooms in the gravy also. I'm tired
of potatoes so I'm going to do some long grain white rice and maybe do
it Cajun style. I think a tossed salad, french bread and just maybe
I'll steam up some broccoli. I'd do some greens but don't have the
energy 😉

Michael

This sounds good. What time will it be ready? We'll all be there on
time.

Everyone is welcome. Probably about 7ish or so. I have class tomorrow and
need to study tonight so it's not a party 😉 I always buy the family pack
when I buy meat from the supermarkets so I should have plenty. It's cheaper
and I usually have leftovers which make good lunches.

If you want dessert, grab some ice cream from the freezer 😉

Michael

--
....Bacteria: The rear entrance to a cafeteria.

Send email to dog30 at charter dot net

Michael Dog3 Lonergan said:

[snips]
I always buy the family pack
when I buy meat from the supermarkets so I should have plenty. It's cheaper
and I usually have leftovers which make good lunches.
[snip]

But why cube steaks in the first place? It's been years since I had
one but all I remember is gristle and no taste. Have they become
standardized (and better?) as to what cut of meat they come from?

My sister does a nice job with round steak that she beats the hell out
of with a tenderizer and then turns into either country-fried or swiss
steak, but she doesn't use cube steaks either. -aem

Michael Dog3 Lonergan said:

[snips]
I always buy the family pack
when I buy meat from the supermarkets so I should have plenty. It's cheaper
and I usually have leftovers which make good lunches.
[snip]

But why cube steaks in the first place? It's been years since I had
one but all I remember is gristle and no taste. Have they become
standardized (and better?) as to what cut of meat they come from?

My sister does a nice job with round steak that she beats the hell out
of with a tenderizer and then turns into either country-fried or swiss
steak, but she doesn't use cube steaks either. -aem

"aem" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael Dog3 Lonergan said:

[snips]
I always buy the family pack
when I buy meat from the supermarkets so I should have plenty. It's
cheaper and I usually have leftovers which make good lunches.
[snip]

But why cube steaks in the first place? It's been years since I had
one but all I remember is gristle and no taste. Have they become
standardized (and better?) as to what cut of meat they come from?

They were on sale at Dierbergs or I would have bought round.

Quoted message said:

My sister does a nice job with round steak that she beats the hell out
of with a tenderizer and then turns into either country-fried or swiss
steak, but she doesn't use cube steaks either. -aem

Oh... I see the round in your second paragraph. I usually use round and
the cube steaks are round (at least I thought/think) that has already been
tenderized. I think we're talking the same thing only different
terminology. Unless I'm wrong, which isn't unusual. I think I need to ask
the store butchers next time if the cube steaks are tenderized round steak.
I only use round steak for swiss steak but that's a personal preference.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

Send email to dog30 at charter dot net

"aem" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael Dog3 Lonergan said:

[snips]
I always buy the family pack
when I buy meat from the supermarkets so I should have plenty. It's
cheaper and I usually have leftovers which make good lunches.
[snip]

But why cube steaks in the first place? It's been years since I had
one but all I remember is gristle and no taste. Have they become
standardized (and better?) as to what cut of meat they come from?

They were on sale at Dierbergs or I would have bought round.

Quoted message said:

My sister does a nice job with round steak that she beats the hell out
of with a tenderizer and then turns into either country-fried or swiss
steak, but she doesn't use cube steaks either. -aem

Oh... I see the round in your second paragraph. I usually use round and
the cube steaks are round (at least I thought/think) that has already been
tenderized. I think we're talking the same thing only different
terminology. Unless I'm wrong, which isn't unusual. I think I need to ask
the store butchers next time if the cube steaks are tenderized round steak.
I only use round steak for swiss steak but that's a personal preference.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

Send email to dog30 at charter dot net

Michael 'Dog3' Lonergan said:

[snip] I think I need to ask
the store butchers next time if the cube steaks are tenderized round steak.
I only use round steak for swiss steak but that's a personal preference.

I think I need to ask the same question. If what they sell as cube
steaks are USDA Choice round steak run through the tenderizer I may
have to try them again. -aem

Michael \'Dog3\' Lonergan said:

Bought some cube steaks. I'll fry them chicken
style and serve with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making gravy
without meat drippings, Crash'll be a happy camper.

Thankee,
Carol
--
Wash away the gray to respond.

Damsel in dis Dress said:

Michael \'Dog3\' Lonergan said:

Bought some cube steaks. I'll fry them chicken
style and serve with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making gravy
without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour & milk
for a simple white sauce? or saute finely chopped onions and garlic in
the butter before adding the seasoned flour & milk.

Is this 'Crash" person a vegitarian? cause a good chicken gravey is not
something to be shunned. I have used canola oil to make a roux and if
enough other seasoning are used it is acceptable.
---
JL

Quoted message said:

Thankee,
Carol
--
Wash away the gray to respond.

Joseph Littleshoes said:

Damsel in dis Dress said:

Michael \'Dog3\' Lonergan said:

Bought some cube steaks. I'll fry them chicken
style and serve with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making gravy
without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour & milk
for a simple white sauce? or saute finely chopped onions and garlic in
the butter before adding the seasoned flour & milk.

Yeah! What a great idea! And what tastes better than butter?

Quoted message said:

Is this 'Crash" person a vegitarian? cause a good chicken gravey is not
something to be shunned. I have used canola oil to make a roux and if
enough other seasoning are used it is acceptable.

This Crash person is my SO. We've been together 10 years now. He
doesn't want his real name used online. Nope, he's a carnivore.
Making some chicken soup for him tonight.

Thanks for the delicious-sounding idea!

Carol
--
Wash away the gray to respond.

Damsel in dis Dress <[email hidden]> looking for trouble wrote
in news:[email hidden]:

Quoted message said:

Michael \'Dog3\' Lonergan said:

Bought some cube steaks. I'll fry them chicken
style and serve with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making gravy
without meat drippings, Crash'll be a happy camper.

Thankee,
Carol

I used meat drippings ;( But not a lot. Just enough to sweat the onions
and I seasoned the gravy.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

Send email to dog30 at charter dot net

Damsel in dis Dress said:

Joseph Littleshoes said:

Damsel in dis Dress said:

On Wed, 16 Nov 2005 21:12:29 GMT, "Michael \"Dog3\" Lonergan"
<[email hidden]> wrote:

>Bought some cube steaks. I'll fry them chicken
>style and serve with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making gravy
without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour & milk
for a simple white sauce? or saute finely chopped onions and garlic in
the butter before adding the seasoned flour & milk.

Yeah! What a great idea! And what tastes better than butter?

<snipped a bit here>

Quoted message said:

Carol
--
Wash away the gray to respond.

With "chicken-fried" steak, milk gravy is the standard 'round here.

For those reading that might not have come across this yet....
Milk gravy is white sauce without the butter. In gravy, the roux is made
of any fat *except* butter. In white sauce, the roux is *only* made with
butter. With milk gravy, make the roux and add milk instead of adding
broth.

Milk gravy and white sauce are so different in taste. Either would be good
with chicken-fried steak.

I love cube steak. There's so much you can do with it. I make
chicken-fried steak, pan-fried steak, smothered steak, and Swiss steak. I
just wish they didn't double the price of round steak just because they
take 45 seconds to run it through the tenderizer. sheesh. They used to do
that for free!

What else do you do with cube steak?

Elaine, too

Elaine Parrish <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Damsel in dis Dress said:

Joseph Littleshoes said:

Damsel in dis Dress wrote:

> On Wed, 16 Nov 2005 21:12:29 GMT, "Michael \"Dog3\" Lonergan"
> <[email hidden]> wrote:
>
> >Bought some cube steaks. I'll fry them chicken
> >style and serve with some onion gravy which I'll make.
>
> How do you make your onion gravy? If there are ways of making
> gravy without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour &
milk for a simple white sauce? or saute finely chopped onions and
garlic in the butter before adding the seasoned flour & milk.

Yeah! What a great idea! And what tastes better than butter?

<snipped a bit here>

Quoted message said:

Carol
--
Wash away the gray to respond.

With "chicken-fried" steak, milk gravy is the standard 'round here.

For those reading that might not have come across this yet....
Milk gravy is white sauce without the butter. In gravy, the roux is
made of any fat *except* butter. In white sauce, the roux is *only*
made with butter. With milk gravy, make the roux and add milk instead
of adding broth.

Milk gravy and white sauce are so different in taste. Either would be
good with chicken-fried steak.

I love cube steak. There's so much you can do with it. I make
chicken-fried steak, pan-fried steak, smothered steak, and Swiss
steak. I just wish they didn't double the price of round steak just
because they take 45 seconds to run it through the tenderizer. sheesh.
They used to do that for free!

What else do you do with cube steak?

Elaine, too

I really like cube steak. It's so versatile but I seldom buy it unless it
is on sale. When I do buy it, I chicken fry it. I have not used it for much
else. Chicken fried steak, gravy and fixings are a comfort food over here.
The milk gravy is optional. I like milk gravy and onion gravy. The S.O.
likes onion gravy as did the boys when they were at home. Usually I just
buy plain old round steak and beat the snot out of it myself. This time I
sprang for the ready made 😉 Tonight it was served with rice and onion
gravy. It was good too 😉

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

On Thu 17 Nov 2005 12:29:52a, Thus Spake Zarathustra, or was it Elaine
Parrish?

Quoted message said:

Damsel in dis Dress said:

Joseph Littleshoes said:

Damsel in dis Dress wrote:

> On Wed, 16 Nov 2005 21:12:29 GMT, "Michael \"Dog3\" Lonergan"
> <[email hidden]> wrote:
>
> >Bought some cube steaks. I'll fry them chicken style and serve
> >with some onion gravy which I'll make.
>
> How do you make your onion gravy? If there are ways of making gravy
> without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour & milk
for a simple white sauce? or saute finely chopped onions and garlic in
the butter before adding the seasoned flour & milk.

Yeah! What a great idea! And what tastes better than butter?

<snipped a bit here>

Quoted message said:

Carol
--
Wash away the gray to respond.

With "chicken-fried" steak, milk gravy is the standard 'round here.

For those reading that might not have come across this yet....
Milk gravy is white sauce without the butter. In gravy, the roux is made
of any fat *except* butter. In white sauce, the roux is *only* made with
butter. With milk gravy, make the roux and add milk instead of adding
broth.

Milk gravy and white sauce are so different in taste. Either would be

good

Quoted message said:

with chicken-fried steak.

I love cube steak. There's so much you can do with it. I make
chicken-fried steak, pan-fried steak, smothered steak, and Swiss steak. I
just wish they didn't double the price of round steak just because they
take 45 seconds to run it through the tenderizer. sheesh. They used to do
that for free!

What else do you do with cube steak?

Elaine, too

Elaine, I don't buy packages of cube steak. I pick out a good piece of
round steak, then take it to the meat counter and ask them to put it
through the tenderizer. The price, in that case, doesn't change. At least
it doesn't around here.

Your list hits most of my favorites. One other thing it makes is a quick
and tasty stew. The meat is done during the cooking time of the
vegetables. Dusted with flour and seasonings, browned, and tossed into the
pot along with potatoes, carrots, onion, celery, whatever, and some beef
broth

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Thu, 17 Nov 2005 01:29:52 -0600, Elaine Parrish <[email hidden]>

Quoted message said:

What else do you do with cube steak?

We fry it and eat it, sandwich form, on buttered toast. Mmmmm!
Haven't done that in a long time.

Carol
--
Wash away the gray to respond.

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Mike" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Bought some cube steaks (not tube steaks Sheldon 😉 I'll fry them
chicken style and serve with some onion gravy which I'll make. I'll
probably put some fresh chopped mushrooms in the gravy also. I'm
tired
of potatoes so I'm going to do some long grain white rice and maybe
do
it Cajun style. I think a tossed salad, french bread and just maybe
I'll steam up some broccoli. I'd do some greens but don't have the
energy 😉

Michael

This sounds good. What time will it be ready? We'll all be there on
time.

Everyone is welcome. Probably about 7ish or so.

Pah.. far too early for me to get there🙁

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

Quoted message said:

Quoted message said:

Your list hits most of my favorites. One other thing it makes is a
quick
and tasty stew. The meat is done during the cooking time of the
vegetables. Dusted with flour and seasonings, browned, and tossed
into the
pot along with potatoes, carrots, onion, celery, whatever, and some
beef
broth

Mmm that sounds nice🙂 I have my son and a friend coming to stay for
the weekend so I have made a huge Shepherd's pie for Saturday because I
don't know what time they will be coming. Well I have made the meat
part, I will do the potatoes today.

Half a shoulder of lamb cut up and cubed
4 onions
3 large carrots
Mushroom ketchup
flour

Onions and meat brown slowly carrots added
About 3 spoons of flour stirred in well and then hot water added with
plenty of mushroom ketchup.

It was hard not to have it for dinner last night🙂)