Request: Fajita recipies

[Tom Buesing]

Fajitas:

Fajitas are marinated skirt steak. This is the diaphragm muscle
in the cow. Anything else is NOT a true fajita.

1 skirt steak for each 4 people (this is the diaphragm muscle)
Kraft Zesty Italian Salad Dressing

Flour tortillas
refried beans
guacamole
grated chedder cheese
diced tomatoes
salsa

Mariniate skirt steak in enough salad dressing to cover meat,
for a full 24 Hours, NOT LESS!

grill steak over charcoal (mesquite is best)

slice steak with the grain into thin strips

warm tortilla (works great to wrap in saran wrap and heat in microwave)
spread some beans down center of tortilla, add some meat, top with
other condiments, roll into a tube and enjoy.

Tom Buesing

[Kenneth Staffan (x37507)]

In article <1773...@col.hp.com> t...@col.hp.com (Tom Buesing) writes:
>
> Fajitas are marinated skirt steak. This is the diaphragm muscle
> in the cow. Anything else is NOT a true fajita.

recipe followed including:

> Kraft Zesty Italian Salad Dressing, Flour tortillas, refried beans,
> guacamole, grated chedder cheese, diced tomatoes, salsa

I always associated the taste of cilantro with Fajitas. Am I wrong? or
does the salsa count? (Of course, I can't believe they use much
Kraft Zesty Italian Salad Dressing in _true_ fajitas. :-)

Ken

[A...@psuvm.psu.edu]

In article <1991Mar12....@ssd.kodak.com>, sta...@phos.serum.kodak.com

(Kenneth Staffan (x37507)) says:
>
>> Kraft Zesty Italian Salad Dressing, Flour tortillas, refried beans,
>> guacamole, grated chedder cheese, diced tomatoes, salsa
>
>I always associated the taste of cilantro with Fajitas. Am I wrong? or
>does the salsa count? (Of course, I can't believe they use much
>Kraft Zesty Italian Salad Dressing in _true_ fajitas. :-)
>

Of course they don't 8-)

The only original ingredients in the Fajita marinade are garlic and lime
juice. You can add cilantro if you like, but I bet that one of the toppings
to add to the finished product is salsa (made with cilantro).

[John David Auwen]

Here's a real fajita recipe that's been on the net before. BTW-
the Colorado recipe wasn't bad, just not true TEXAS fajitas. ;-)

Dave Auwen
au...@convex.com

--------------------------------------------------------------------

FAJITAS(M) USENET Cookbook FAJITAS(M)

FAJITAS

FAJITAS - Barbecued skirt steak marinated in lime: a Tex-Mex
favorite

Fajitas originated in Texas as a way to make cheap meat
palatable. Unfortunately, it was too successful. It is
still palatable, but because the word is out that fajitas
are so delicious, the meat isn't cheap any more. Because
this is not a traditional Mexican dish but a recent inven-
tion of Mexican immigrants, there is no fixed formula for
it. Many different kinds of marinade are used; this one is
adapted from a recipe given to a friend over the phone by
Tortuga's in Austin, Texas.

INGREDIENTS (serves 8)
3 lb skirt steak
2 large yellow onions
2 Tbsp vegetable oil
16 flour or whole-wheat tortillas
2 cups grated cheese
3 cups guacamole
MARINADE
1 cup lime juice
1 Tbsp ground black pepper
2 Tbsp garlic, minced
PICO DE GALLO
1/2 cup fresh cilantro, chopped
2 scallions, chopped (green onions)
2 large tomatoes, chopped
1 tsp garlic, minced

PROCEDURE
(1) Combine marinade ingredients in a large glass bak-
ing dish.

(2) Peel the fatty membrane from both sides of the
skirt steak. This requires a very sharp knife. Add
meat to marinade and marinate for at least 4
hours, preferably overnight. Keep it in the refri-
gerator if you marinate overnight.

(3) Make the pico de gallo: combine all of the
ingredients in a small serving bowl.

(4) Slice the yellow onions into 1/4-inch slices, and
cut each slice into a semicircle. Grill the meat
until it is cooked slightly less than the way you
like it. Meanwhile, saut' the onions in the oil
until they are soft. Use a large frying pan that
will have enough room for the meat later.

(5) After removing the meat from the grill, slice it
into strips that are cut across the grain. The
strips should be 3-4 inches long and 1/4 inch
thick. Add the strips to the onions in the pan,
and fry for another minute or two.

(6) Place on the table the pan full of meat, the bowl
of pico de gallo, a basket with the tortillas, a
bowl with the guacamole, and a bowl with the
grated cheese. You may wish to provide picante
sauce in addition.

(7) Each person makes her own fajita by taking a tor-
tilla, spooning some of the meat onto it, then
adding her choice of each of the other ingredients
in whatever combination she wants.

NOTES
Skirt steak is somewhat like flank steak: somewhat tough,
and with a very stringy texture. It is covered on both sides
with a fatty membrane that must be removed or the meat will
be very tough. The key to good fajitas is the proper removal
of this membrane.

Fresh-squeezed lime juice is best, but bottled will do.

Some people from out of state choose to put sour cream on
their fajitas.

RATING
Difficulty: easy. Time: 45 minutes preparation, several
hours marinating, 10 minutes cooking. Precision: no need to
measure.

ORIGINAL CONTRIBUTOR
Elaine Rich
Microelectronics and Computer Technology Co., Austin, Texas
HI....@MCC.COM

[P A Stankovich]

OK. I couldn't sit back and not say
anything about this. DO NOT USE SALAD
DRESSING FOR FAJITAS!!!!!

I don't have my cookbook here right now,
(so I don't have quantities of the
ingredients) but I've made fajitas at home
hundreds of times.

The marinade is made with lime juice,
cilantro, cumin, oregano, oil, garlic
and salt.

You slice the steak across the grain
into thin strips. Then marinate the
strips in the above mixture along
with onion slices and/or scallions.
Let it sit covered in the refrigerator
for at least four hours. It's best
if you let it stay overnight.

Grill the strips of steak, basting
them with the remaining marinade.

Wrap the steak, chopped tomatoes,
salsa, lettuce and cheese in a fresh
tortilla and enjoy!

[Transition Zone]

And if its brisket that you marinate, then once its grilled, you can finely chop the meat.

[Catherine]

Beef, onion, beans, cheese, no heat?

[Dave Smith]

Oh FFS, no one waited 31 years for a reply.

[jmcquown]

On 2/9/2022 6:29 PM, Dave Smith wrote:
> On 2022-02-09 6:02 p.m., Transition Zone wrote:
>> On Wednesday, March 13, 1991 at 9:38:30 AM UTC-5, A...@psuvm.psu.edu
>> wrote:
>>> In article <1991Mar12....@ssd.kodak.com>, sta...@phos.serum.kodak.com
>>> (Kenneth Staffan (x37507)) says:
>>>>
>>>>> Kraft Zesty Italian Salad Dressing, Flour tortillas, refried beans,
>>>>> guacamole, grated chedder cheese, diced tomatoes, salsa
>>>>
>>>> I always associated the taste of cilantro with Fajitas. Am I wrong? or
>>>> does the salsa count? (Of course, I can't believe they use much
>>>> Kraft Zesty Italian Salad Dressing in _true_ fajitas. :-)
>

> Oh FFS, no one waited 31 years for a reply.
>

Not to mention the (again, after 31 years) of Kraft Zesty Italian Salad
Dressing and fajitas twice in the same ancient post. LOL

Jill

[Hank Rogers]

jmcquown wrote:
>>

You and dave waited all those years to bitch about it.

In that time, you've both dried up a lot. That's good ... your
carcasses have less odor.

[Jacky]

On Tuesday, March 12, 1991 at 10:21:47 AM UTC-6, Tom Buesing wrote:

That's 80% of RFC. You'll have to be more specific.

[Jeanne]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[bruce bowser]

Well, right. After all this time, its probably just as good to buy a bottle or package of fajita marinade, rather than using the salad dressing.

[Gary]

Or, like Jill, just whip up your own crappy concoction from scratch. lol

Would a can of "cream of mushroom soup" work? Think of the
possibilities. ;)

[Martin]

[Kirsten]

Ghe? Uhm, can you go into more detail? I don't get it

[Kirsten]

[bruce bowser]

With crumbled breakfast sausage, that's great stuff over chicken fried steak and french fries.

[Kevin]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))

[Sherrod]

[Jim]

On Thu, 10 Feb 2022 13:02:28 -0800 (PST), bruce bowser
<bruce2...@gmail.com> wrote:

[James]

On Thu, 10 Feb 2022 13:02:28 -0800 (PST), bruce bowser
<bruce2...@gmail.com> wrote:

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[Jimbo]

On Thu, 10 Feb 2022 13:02:28 -0800 (PST), bruce bowser
<bruce2...@gmail.com> wrote:

[Gary]

Rather than ground beef, the crumbled "hot" breakfast sausage makes a
good addition to spaghetti sauce. It's not all that hot but it adds a
nice tang.

I tried that once and plan to make more soon.
I've got 2lbs of it in my freezer.

[Cindy Hamilton]

On 2022-02-11, Gary <g.ma...@att.net> wrote:
>>
>> With crumbled breakfast sausage, that's great stuff over chicken fried
>> steak and french fries.
>
> Rather than ground beef, the crumbled "hot" breakfast sausage makes a
> good addition to spaghetti sauce. It's not all that hot but it adds a
> nice tang.
>
> I tried that once and plan to make more soon.
> I've got 2lbs of it in my freezer.

Hot Italian sausage is even better, and doesn't have the mismatched
flavor of sage.

--
Cindy Hamilton

[jmcquown]

Excuse me. Have you ever made or eaten fajitas? Italian salad dressing
and fajitas does not compute.

> Would a can of "cream of mushroom soup" work? Think of the
> possibilities.  ;)
>

Piffle.

Jill

[jmcquown]

You are taking the word of the bowser about cooking?

"With crumbled breakfast sausage, that's great stuff over chicken fried
steak and french fries."

Chicken fried steak does not include crumbled breakfast sausage nor
sausage gravy. Who puts that on french fries?

> I tried that once and plan to make more soon.
> I've got 2lbs of it in my freezer.
>

Crumbled Italian sausage (hot or not) works better with spaghetti sauce. :)

Jill

[Gary]

I like sage quite a bit. I always keep lots of that available.

[US Janet]

On Fri, 11 Feb 2022 10:09:37 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Try this instead.

Fajita Marinade

1/3 cup fresh lime juice
1/4 cup Tequila
1 teaspoon crushed dried oregano leaves
2 large cloves garlic -- crushed
1 teaspoon finely chopped fresh cilantro/coriander
2 teaspoons ground cumin
1 teaspoon fresh ground black pepper

Combine all ingredients and mix well. Pour marinade over meat in
shallow
glass, plastic or other non-reactive container Refrigerate overnight
or up
to 24 hours. Makes enough to marinate 1 to 1-1/2 pounds flank (skirt)
steak.

Janet US

[jmcquown]

Exactly! No Italian salad dressing in sight! ;) Absolutely correct on
the use of flank or skirt steak, too. Remember when flank steaks were
cheap? Restaurants started buying them up to make fajitas and the price
went through the roof.

Jill

[jmcquown]

I believe Cindy's point was "breakfast" sausage generally contains a lot
of sage which might not taste as good in tomato sauce as Italian or
other sausage without sage. You could always add some sage to the sauce
later if you think it needs some.

Jill

[Gary]

My point is that the breakfast sausage was GOOD and the sage was fine. I
would like to add a bit more heat to it though.

[US Janet]

On Fri, 11 Feb 2022 12:08:07 -0500, jmcquown <j_mc...@comcast.net>

Yes. I remember a lot of meat that used to be cheap cuts. Too bad
that I learned to like them.
Janet US

[bruce bowser]

Jill, I know a pizza place here in NYC that uses heavily saged sausage. Those slices are so sooooo good!

[bruce bowser]

Duh, Jill ... Its not 'the bowser' its all-recipe-dot-com
-- https://www.allrecipes.com/recipe/214770/chicken-fried-steak-with-cream-pork-sausage-gravy/

[Cindy Hamilton]

I like sage, too. In saltimbocca, yes. Not in spaghetti sauce.

--
Cindy Hamilton

[itsjoan...@webtv.net]

On 2/11/2022 12:16 PM, jmcquown wrote:

> I believe Cindy's point was <ugh> >
Do you ever STFU?

[Transition Zone]

That?... is not in most people's vocabulary. Joan.

[Lesueur agame]

[Michael Trew]

You're not replying to Joan, you're replying to someone using her name.

[Michael Trew]

LOL, Bowser showed you ;)

I dunno, sounds good to me.

[Bryan Simmons]

From a piece of trash named Hawn. Her trash mother
didn't make this. Her trash mother could not have
afforded tenderloin. Only a piece of trash pounds
tenderloin, but since few pieces of trash can afford
tenderloin, then few tenderloins get pounded. Hawn
is both a piece of trash and a liar, a piece of shit liar.

You, Bowser, are like the food version of the Kelsey
Grammer character in this:
https://www.nbc.com/saturday-night-live/video/something-smells-good-in-stinkville-part-1-of-3/2868159
And like the character, *you* are a character. No real
person could have such consistently shitty taste.
Even a broken clock...

--Bryan

[jmcquown]

It may be a *thing* on the Internet. As someone who has lived in the
South for quite a while (Mid and Coastal), you won't find a restaurant
that puts sausage gravy on country-fried steak. You could ask for it, I
suppose but it's not the norm. The sausage gravy goes on biscuits.

Did you read the recipe? Who in the hell would use beef *tenderloin* to
make country/chicken fried steak? The entire idea behind CFS is to make
use of a cheaper cut of beef, tenderize it (beat the heck out of it with
a meat mallet) and make it taste good. It would be a total waste of
money to use sliced tenderloin to batter and fry it and then top it with
sausage gravy.

Oh, either top round or cube steaks will do. From that same site:

https://www.allrecipes.com/recipe/150306/the-best-chicken-fried-steak/

Jill

[Gary]

jmcquown wrote:
> Did you read the recipe?  Who in the hell would use beef *tenderloin* to
> make country/chicken fried steak?

I would never insult a dead cow that died for our meat eating sins by
making country/chicken fried steak out of any cut of beef.

I've tried that mess twice.
1) frozen dinner
2) at a good restaurant thinking it might be better. It wasn't.

[jmcquown]

On 2/12/2022 7:19 AM, Gary wrote:
> jmcquown wrote:
>> Did you read the recipe?  Who in the hell would use beef *tenderloin*
>> to make country/chicken fried steak?
>
> I would never insult a dead cow that died for our meat eating sins by
> making country/chicken fried steak out of any cut of beef.
>
> I've tried that mess twice.
> 1) frozen dinner

Natural fail!

> 2) at a good restaurant thinking it might be better. It wasn't.
>

Bad restaurant. Either that, or you will never like CFS. No biggie.
Tenderloin to make it? Absolutely ridiculous.

Jill

[bruce bowser]

Whoa! Wait !! Earth to Jill? Hello? Wait a minute, wait! Jill !! Hello? Earth to Jill !! See for yourself: Denny's gravy recipe "BISCUITS AND SAUSAGE GRAVY RECIPE: HOW TO MAKE IT"

-- https://stevehacks.com/dennys-biscuits-and-gravy

[Dave Smith]

If you are going to rely on Google to find sites to help you disagree
with people you should read the articles. Jill said you won't find a
restaurant that puts sausage gravy on country fried steak. The site you
linked has a recipe for chicken fried steak with country gravy and then
they have a recipe for biscuits and sausage gravy.

Close, but no cigar.

[dsi1]

I'm no expert on this but you gotta put gravy on chicken fried steak right? Are things out of whack on the mainland? Here's my chicken fried pork chop. I didn't have no stinkin' gravy to put on the stinkin' pork chop so I had to use tonkatsu sauce.

https://photos.app.goo.gl/dJcB4tQDVpor15Nc7

[Dave Smith]

On 2022-02-12 11:13 a.m., dsi1 wrote:
> On Saturday, February 12, 2022 at 6:02:33 AM UTC-10, Dave Smith
> wrote:
>> On 2022-02-12 10:15 a.m., bruce bowser wrote:
>>> On Friday, February 11, 2022 at 7:45:24 PM UTC-5,
>>> j_mc...@comcast.net wrote:
>>
>>>> It may be a *thing* on the Internet. As someone who has lived
>>>> in the South for quite a while (Mid and Coastal), you won't
>>>> find a restaurant that puts sausage gravy on country-fried
>>>> steak.
>>>
>>> Whoa! Wait !! Earth to Jill? Hello? Wait a minute, wait! Jill !!
>>> Hello? Earth to Jill !! See for yourself: Denny's gravy recipe
>>> "BISCUITS AND SAUSAGE GRAVY RECIPE: HOW TO MAKE IT"
>>>
>>> -- https://stevehacks.com/dennys-biscuits-and-gravy
>> If you are going to rely on Google to find sites to help you
>> disagree with people you should read the articles. Jill said you
>> won't find a restaurant that puts sausage gravy on country fried
>> steak. The site you linked has a recipe for chicken fried steak
>> with country gravy and then they have a recipe for biscuits and
>> sausage gravy.
>>
>> Close, but no cigar.
>
> I'm no expert on this but you gotta put gravy on chicken fried steak
> right? Are things out of whack on the mainland?

I don't know how necessary it is. I have never had chicken fried steak.
I am not sure I ever would as long as I had other options. I am not into
fried stuff. However, it was about someone trying to contradict Jill's
comment by using a lame ass reference that did nothing for his cause.
She specified chicken fried steak and sausage gravy together. He tried
to refute it with a link to a recipe for CKS with country gravy,
followed by a recipe for biscuits and sausage gravy.

> Here's my chicken
> fried pork chop. I didn't have no stinkin' gravy to put on the
> stinkin' pork chop so I had to use tonkatsu sauce.
>
> https://photos.app.goo.gl/dJcB4tQDVpor15Nc7

That does look good. Personally, I like apple sauce with pork chops.

[Cindy Hamilton]

On 2022-02-12, dsi1 <dsi...@hawaiiantel.net> wrote:
>
> I'm no expert on this but you gotta put gravy on chicken fried steak right?

Gravy, yes. Sausage gravy, no.

The gravy is made from some of the grease that was used to fry the
steak. Flour is used to make a roux, then milk is added to form the
gravy.

--
Cindy Hamilton

[dsi1]

The only place I've had chicken fried steak is at Denny's. Denny's closed down 2 years ago so no chicken fried steak, or grits, or biscuits with gravy for me!
Oddly enough, tonkatsu sauce will typically have apples and other fruits in it. OTOH, if you're probably better off with apple sauce.

https://importfood.com/products/japanese-pantry/item/tonkatsu-sauce

[dsi1]

If you say so. I've never had it with sausage gravy.

[US Janet]

There is Sausage Gravy and Country Gravy.
Country Gravy is generally meatless. May be started with fond of any
kind in the pan. It is a mixture of grease and lightly browned flour
mixed with milk and salt and pepper (a lot of pepper) Cook until
thickened.
Sausage gravy is made in the pan with sausage fond, Sausage itself
may or may not be added to the gravy.
Janet US

[jmcquown]

Thank you. A Denny's restaurant hack recipe is not what I would
consider an authority on much of anything when it comes to good food.
(Neither would I consider actual Denny's good food.) BTW, bowser,
there's no need to add beef bouillon granules to make country gravy nor
do you need to drizzle the cubed steaks with red wine. WTH is up with that?

Yet more proof bowser doesn't cook, but he's very good at using Google.

Jill

[jmcquown]

Exactly right, Cindy.

Jill

[bruce bowser]

OK, sooo. You see Denny's chicken fried steak.

-- https://www.cdkitchen.com/recipes/recs/513/Dennys_Chicken_Fried_Steak35266.shtml

And you even corrected blind Dave Smith who couldn't even see that it was a Denny's gravy recipe.
(At least Jill can see the screen in front of her)

[bruce bowser]

If you think that, then you're just stupid.

[jmcquown]

Thank you. :) I'm not sure what point bowser is trying to prove. I
know how to make both of those gravies. Sausage gravy is not
traditionally served on country/chicken fried steak. Not even at Denny's.

Jill

[Mike Duffy]

On Sat, 12 Feb 2022 09:59:34 -0800, bruce bowser wrote:

> If you think that, then you're just stupid.

Did you ever read anything by Archimedes Plutonium? He once said that
anyone who did not agree with him, neigh, those for whom everything AP
said is not obviously correct, are people who were born with a brain
defect that makes it impossible for them to understand such obvious
truths, and thus not worthy of our time to even try to speak to them.

[Potoroo]

Sounds like Sqwertz.

[US Janet]

On Sat, 12 Feb 2022 13:07:52 -0500, jmcquown <j_mc...@comcast.net>
wrote:

No, the gravy would be made with chicken fond or just grease of some
sort. It is typically a more white gravy.
I imagine that some fast food places do make a gravy with whatever
they've go to serve over everything. But that is not the way a home
cook would have done it.
Janet US

[Dave Smith]

You might reconsider making comments about my eyesight when you are the
one who cannot read. You had reacted to Jill's comment about sausage
gravy. Yes, the other useless link and this one indicate gravy. It is
not sausage gravy.

[Potoroo]

We Dutch have a saying about froggers like yoos, which is KILL YOURSELF
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.

[Potoroo]

[bruce bowser]

The point is you don't know how to read. That's the point.

[Michael Trew]

The last time that I made chicken fried steak, I used a cheap cut as you
mentioned, probably some round cut. I'd ignore whatever cut that recipe
called for and do the same next time. I take every recipe with a grain
of salt; sometimes quite a few. I made the gravy from pan drippings
from the meat/grease used to fry the steak, and made a milk gravy that I
put over the steak and side of mashed potatoes.

[Hank Rogers]

Ole Ludwig is the finest physicist in the plutonium galaxy, but
don't take his stock market advice like I did. I think he got all
the stock market stuff from kuth.

[Hank Rogers]

Yeah, there are lots of variations. About 20 years ago, I got
intrigued with them and started cooking them once or twice per
week. I got pretty damn good at it with many different variations,
but usually with a good (quick) hot searing of the meat.

One day, I lost track of time and the grease in my skillet ignited.
I grabbed it and frantically took it outside to dump, but some of
the hot grease splashed on my wrist.

I was successful and cabin didn't burn down, but the scar remained
for years. These days, if I get a hankering, I just settle for a
mary calendar's TV dinner. It's safer.

[Bryan Simmons]

My mother used water instead of milk. She called
it "grease gravy."
>
> --
> Cindy Hamilton

--Bryan

[Dave Smith]

He has demonstrated that pretty clearly.

[Echidna]

[Wombat]

Ghe? Uhm, can you go into more detail? I don't get it

[Emu]

[GM]

But Jill is a PRINCESS, donchyaknow, bb...

She doesn't have to know how to read... as ROYALTY she has SERVANTS
to do that for her...

--
GM

[Bryan Simmons]

A princess dowager at best, but more like an old maid,
and her kisses are decidedly Hershey.
>
> --
> GM

--Bryan

[GM]

Proverbs 27:6:

"Faithful are the wounds of a friend; profuse are the kisses of an enemy..."

;-D

--
GM

[bruce bowser]

On Friday, February 11, 2022 at 4:37:16 PM UTC-5, Cindy Hamilton wrote:
> On 2022-02-11, Gary <g.ma...@att.net> wrote:
> > On 2/11/2022 9:49 AM, Cindy Hamilton wrote:

> >> On 2022-02-11, Gary <g.ma...@att.net> wrote:
> >>>>
> >>>> With crumbled breakfast sausage, that's great stuff over chicken fried
> >>>> steak and french fries.
> >>>
> >>> Rather than ground beef, the crumbled "hot" breakfast sausage makes a
> >>> good addition to spaghetti sauce. It's not all that hot but it adds a
> >>> nice tang.
> >>>

> >>> I tried that once and plan to make more soon.
> >>> I've got 2lbs of it in my freezer.
> >>
> >> Hot Italian sausage is even better, and doesn't have the mismatched
> >> flavor of sage.
> >
> > I like sage quite a bit. I always keep lots of that available.
> I like sage, too. In saltimbocca, yes. Not in spaghetti sauce.

I don't mind it in sausage in spaghetti sauce or in pizza sauce. I don't pretend that there's a difference.

[Emu]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Gary]

Dave Smith wrote:
> > Personally, I like apple sauce with pork chops.
Yes, apples (and pears and pineapple) are good with pork.

I've said it before and I'll say it again.
My ultimate pork chop meal is to:

- add 4 pork chops to a very hot frying pan and sear the hell out of
both sides.
- remove to plate and add 2 cans of "cream of mushroom" soup plus some
extra mushooms and onions to deglaze.
- then add in the pork chops, bring to a soft simmer and cover until the
pork chops are cooked.

- Serve with mashed potatoes and green beans (with some of the mushroom
gravy on top of each).

A side of applesauce on the plate too.

It's the ultimate "meat and 3" dinner to me.
I doubt I'll ever cook pork chops any other way. Why mess with perfection?

Cue Cindy... she won't let this one go unanswered. ;)

[cshenk]

dsi1 wrote:

> On Saturday, February 12, 2022 at 6:02:33 AM UTC-10, Dave Smith wrote:

> > On 2022-02-12 10:15 a.m., bruce bowser wrote:
> > > On Friday, February 11, 2022 at 7:45:24 PM UTC-5,
> > > j_mc...@comcast.net wrote:
> >

> > >> It may be a thing on the Internet. As someone who has lived in

> > the >> South for quite a while (Mid and Coastal), you won't find a
> > restaurant >> that puts sausage gravy on country-fried steak.
> > >
> > > Whoa! Wait !! Earth to Jill? Hello? Wait a minute, wait! Jill !!
> > > Hello? Earth to Jill !! See for yourself: Denny's gravy recipe
> > > "BISCUITS AND SAUSAGE GRAVY RECIPE: HOW TO MAKE IT"
> > >
> > > -- https://stevehacks.com/dennys-biscuits-and-gravy

> > If you are going to rely on Google to find sites to help you
> > disagree with people you should read the articles. Jill said you
> > won't find a restaurant that puts sausage gravy on country fried
> > steak. The site you linked has a recipe for chicken fried steak
> > with country gravy and then they have a recipe for biscuits and
> > sausage gravy.
> >
> > Close, but no cigar.
>

> I'm no expert on this but you gotta put gravy on chicken fried steak

> right? Are things out of whack on the mainland? Here's my chicken
> fried pork chop. I didn't have no stinkin' gravy to put on the
> stinkin' pork chop so I had to use tonkatsu sauce.
>
> https://photos.app.goo.gl/dJcB4tQDVpor15Nc7

I think he means specifically sausage gravy. I don't think I've seen
that except as an option at a mom-n-pop place where they had a normal
white bepper gravy and a sausage gravy and you could ask for sausage
gravy on the chicken fried steak for a bit extra.

IE: not the norm that I've seen in the south. Back in Clemson area,
there were mom-n-pop places where sausage gravy was popular on
scrambled eggs. They just basically coated the eggs, biscuit, and
sometimes the grits (though the grits were often in a separate bowl
there with Mountain version of 'Red Eye' (not coffee, red beans and
ham).

BTW that old name 'red eye gravy' subsumed decades ago and now it's
just called red bean gravy. Less confusing for non-locals who expected
the coffee stuff of the better known name.

[cshenk]

Cindy Hamilton wrote:

> On 2022-02-12, dsi1 <dsi...@hawaiiantel.net> wrote:
> >

> > I'm no expert on this but you gotta put gravy on chicken fried
> > steak right?
>

> Gravy, yes. Sausage gravy, no.
>
> The gravy is made from some of the grease that was used to fry the
> steak. Flour is used to make a roux, then milk is added to form the
> gravy.

Often with a fair amount of black pepper, at least around here.

Sausage gravy on chicken fried steak (beef) wouldn't be normal anyplace
I know of but that just means, it's not the norm.

[cshenk]

jmcquown wrote:

> On 2/12/2022 11:02 AM, Dave Smith wrote:
> > On 2022-02-12 10:15 a.m., bruce bowser wrote:
> > > On Friday, February 11, 2022 at 7:45:24 PM UTC-5,
> > > j_mc...@comcast.net wrote:
> >
> > > > It may be a thing on the Internet. As someone who has lived in
> > > > the South for quite a while (Mid and Coastal), you won't find a
> > > > restaurant that puts sausage gravy on country-fried steak.
> > >
> > > Whoa!  Wait !! Earth to Jill?  Hello?  Wait a minute, wait! Jill
> > > !! Hello?  Earth to Jill !!  See for yourself: Denny's gravy
> > > recipe "BISCUITS AND SAUSAGE GRAVY RECIPE: HOW TO MAKE IT"
> > >
> > > -- https://stevehacks.com/dennys-biscuits-and-gravy
> >
> > If you are going to rely on Google to find sites to help you
> > disagree with people you should read the articles. Jill said you
> > won't find a restaurant that puts sausage gravy on country fried
> > steak. The site you linked has a recipe for chicken fried steak
> > with country gravy and then they have a recipe for biscuits and
> > sausage gravy.
> >
> > Close, but no cigar.
>

> Thank you. A Denny's restaurant hack recipe is not what I would
> consider an authority on much of anything when it comes to good food.
> (Neither would I consider actual Denny's good food.) BTW, bowser,
> there's no need to add beef bouillon granules to make country gravy
> nor do you need to drizzle the cubed steaks with red wine. WTH is up
> with that?
>
> Yet more proof bowser doesn't cook, but he's very good at using
> Google.
>

> Jill

Oh, I'm going to stick up for Denny's. It's all in how the local
franchise is run. Lets say, a grunch above McDees and such ok?

I've not had the chicken fried steak there in probably 20 years but I
do recall one. I was on travel and Denny's was the associated food
place. I recall a pretty good meal.

I've since been locally a few times with Don who likes simple style
places. The food isn't 5 star michelin but neither do they pretend to
be. Not sure of current prices but you could get a decent meal for 2
for 20$ or so. Probably 25 or so now? Good burgers and fries. Huge
salads (feeds 4). Don likes the BLTs.

Local one is well done and if it has a problem, it's the waiting line.

[cshenk]

US Janet wrote:

> On Sat, 12 Feb 2022 07:15:23 -0800 (PST), bruce bowser

> <bruce2...@gmail.com> wrote:
>
> > On Friday, February 11, 2022 at 7:45:24 PM UTC-5,
> > j_mc...@comcast.net wrote:

> true fajitas. :-) >> >>>>>>>>>

> >> >>>>>>>>> Oh FFS, no one waited 31 years for a reply.
> >> >>>>>>>>>
> >> >>>>>>>> Not to mention the (again, after 31 years) of Kraft Zesty
> Italian >> >>>>>>>> Salad
> >> >>>>>>>> Dressing and fajitas twice in the same ancient post. LOL
> >> >>>>>>>
> >> >>>>>>> Well, right. After all this time, its probably just as
> good to buy a >> >>>>>>> bottle or package of fajita marinade, rather
> than using the salad >> >>>>>>> dressing.
> >> >>>>>> Or, like Jill, just whip up your own crappy concoction from
> >> >>>>>> scratch. lol
> >> >>>>>>
> >> >>>>>> Would a can of "cream of mushroom soup" work? Think of the
> >> >>>>>> possibilities. ;)
> >> >>>>>

> >> >>>>> With crumbled breakfast sausage, that's great stuff over
> chicken fried >> >>>>> steak and french fries.
> >> >>>>
> >> >>>> Rather than ground beef, the crumbled "hot" breakfast sausage
> makes a >> >>>> good addition to spaghetti sauce. It's not all that
> hot but it adds a >> >>>> nice tang.
> >> >>>>

> >> >>> You are taking the word of the bowser about cooking?
> >> >
> >> > LOL, Bowser showed you ;)
> >> >
> >> > I dunno, sounds good to me.
> >> >
> >> >> Duh, Jill ... Its not 'the bowser' its all-recipe-dot-com
> >> >> --
> >> >>
> https://www.allrecipes.com/recipe/214770/chicken-fried-steak-with-crea
> m-pork-sausage-gravy/ >> >> >> >

> >> It may be a thing on the Internet. As someone who has lived in the
> >> South for quite a while (Mid and Coastal), you won't find a
> restaurant >> that puts sausage gravy on country-fried steak.
> >
> > Whoa! Wait !! Earth to Jill? Hello? Wait a minute, wait! Jill !!
> > Hello? Earth to Jill !! See for yourself: Denny's gravy recipe
> > "BISCUITS AND SAUSAGE GRAVY RECIPE: HOW TO MAKE IT"
> >
> > -- https://stevehacks.com/dennys-biscuits-and-gravy
>

> There is Sausage Gravy and Country Gravy.
> Country Gravy is generally meatless. May be started with fond of any
> kind in the pan. It is a mixture of grease and lightly browned flour
> mixed with milk and salt and pepper (a lot of pepper) Cook until
> thickened.
> Sausage gravy is made in the pan with sausage fond, Sausage itself
> may or may not be added to the gravy.
> Janet US

Interesting as I've never seen a sausage gravy that didn't also have
sausage in it. Oddity on where I have been? Possibly.

A friend of mine passed a lovely recipe I want to try. It uses Chorizo
(a recent penchant of mine is to investigate it).

She says it's just like sausage gravy but may use bacon fat for the
grease. Not sure how fatty Chorizo cooks up but have 2 brands to try.

[Redbelly]

[Small-eyed snake]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[Dave Smith]

You got it. Bowser seemed to take exception to Jill's comment about
serving chicken fried steak with sausage gravy and brilliantly replied
with a link to a recipe for CFS with country gravy... not sausage gravy.
There was another recipe for biscuits with sausage gravy.

[Python]

[US Janet]

Am I reading you wrong? Jill didn't say anything about sausage gravy
being put on chicken fried steak. She said that it was not right to
put sausage gravy anywhere but biscuits/ biscuits and gravy
Janet US

[Michael Trew]

On 2/12/2022 16:39, Hank Rogers wrote:

> Michael Trew wrote:
>>
>> The last time that I made chicken fried steak, I used a cheap cut as
>> you mentioned, probably some round cut. I'd ignore whatever cut that
>> recipe called for and do the same next time. I take every recipe with
>> a grain of salt; sometimes quite a few. I made the gravy from pan
>> drippings from the meat/grease used to fry the steak, and made a milk
>> gravy that I put over the steak and side of mashed potatoes.
>
> Yeah, there are lots of variations. About 20 years ago, I got intrigued
> with them and started cooking them once or twice per week. I got pretty
> damn good at it with many different variations, but usually with a good
> (quick) hot searing of the meat.
>
> One day, I lost track of time and the grease in my skillet ignited. I
> grabbed it and frantically took it outside to dump, but some of the hot
> grease splashed on my wrist.
>
> I was successful and cabin didn't burn down, but the scar remained for
> years. These days, if I get a hankering, I just settle for a mary
> calendar's TV dinner. It's safer.

I had to do a double-take and make sure this wasn't a BB post... LOL

Next time, just throw a bucket of water on it... what's the worst that
can happen? ;)

[jmcquown]

You missed the point. Even Denny's doesn't put *sausage* gravy on
country/chicken fried steak and the link bowser he posted didn't Denny's
does. He's confabulating, as usual.

Jill

[jmcquown]

What I said was I have never seen *sausage* gravy served on CFS in any
restaurant but I suppose you could ask for it. That was a response to
bowser the non-cook comment. Sausage gravy is traditionally served over
biscuits. dsi1 hopped in with a pic of a chicken fried pork chop, "no
stinkin' gravy", tonkatsu sauce... (didn't see any sauce in his picture,
BTW but the pork chop does look nice and crisp). Carol chimed in and
well...

At least you know what I was talking about, Janet. :)

Jill

[jmcquown]

On 2/13/2022 12:23 PM, cshenk wrote:
> Cindy Hamilton wrote:
>
>> On 2022-02-12, dsi1 <dsi...@hawaiiantel.net> wrote:
>>>
>>> I'm no expert on this but you gotta put gravy on chicken fried
>>> steak right?
>>
>> Gravy, yes. Sausage gravy, no.
>>
>> The gravy is made from some of the grease that was used to fry the
>> steak. Flour is used to make a roux, then milk is added to form the
>> gravy.
>
> Often with a fair amount of black pepper, at least around here.
>

Absolutely.

> Sausage gravy on chicken fried steak (beef) wouldn't be normal anyplace
> I know of but that just means, it's not the norm.

Correct. :) Wouldn't be normal on chicken fried chicken or chicken
fried pork, either. White gravy may very well be.

Jill

[jmcquown]

On 2/13/2022 6:58 PM, Michael Trew wrote:
> On 2/12/2022 16:39, Hank Rogers wrote:
>> Michael Trew wrote:
>>>
>> One day, I lost track of time and the grease in my skillet ignited. I
>> grabbed it and frantically took it outside to dump, but some of the hot
>> grease splashed on my wrist.
>>
>> I was successful and cabin didn't burn down, but the scar remained for
>> years. These days, if I get a hankering, I just settle for a mary
>> calendar's TV dinner. It's safer.
>

Uh, that would be 'Marie Calendar' and those frozen dinners suck. Or
are you trying to channel Gary?

> Next time, just throw a bucket of water on it... what's the worst that
> can happen?  ;)

I do hope you're joking. Have either of you guys ever heard of baking soda?

Jill

[Hank Rogers]

Oh shit! On an oil fire?

[Michael Trew]

If anyone can't decipher the humor in my comment, they deserve to know
what happens after they throw water on a grease fire. That's got to be
one of the base levels of common household sense.

[dsi1]

I didn't know what your point was - didn't care either.

[Diamond Python]

On Sun, 13 Feb 2022 19:35:49 -0500, jmcquown <j_mc...@comcast.net>
wrote:

>On 2/13/2022 6:58 PM, Michael Trew wrote:
>> On 2/12/2022 16:39, Hank Rogers wrote:
>>> Michael Trew wrote:
>>>>
>>> One day, I lost track of time and the grease in my skillet ignited. I
>>> grabbed it and frantically took it outside to dump, but some of the hot
>>> grease splashed on my wrist.
>>>
>>> I was successful and cabin didn't burn down, but the scar remained for
>>> years. These days, if I get a hankering, I just settle for a mary
>>> calendar's TV dinner. It's safer.
>>
>Uh, that would be 'Marie Calendar' and those frozen dinners suck.

Uh, that would be 'Marie Callender'. And a fine fly-over pie she
makes:

filling: chicken broth (water, chicken broth powder (maltodextrin,
chicken broth, salt, flavor)), white meat chicken (white meat chicken,
water, isolated soy protein product [isolated soy protein, modified
potato starch, corn starch, carrageenan, soy lecithin], salt, chicken
broth powder [maltodextrin, chicken broth, salt, flavor], autolyzed
yeast extract, flavorings), carrots, peas, celery, modified corn
starch, onions, contains 2% or less of: salt, soybean oil, nonfat dry
milk, chicken flavor (chicken broth, chicken fat, salt, flavor,
disodium inosinate & guanylate), cream, sugar, methylcellulose, dried
onions, xanthan gum, flavoring, guar gum, extractives of turmeric.
crust: enriched wheat flour (wheat flour, niacin, reduced iron,
thiamine mononitrate, riboflavin, folic acid), interesterified soybean
oil, water, salt, modified whey, caramel color.

[cshenk]

Either way, it wouldn't phase me to see chicken fried steak with
sausage gravy, it's just not common where I've been. Where I have been
when you could have that, they had both gravy styles.

The 123 Truck Stop in Clemson had both but sausage gravy was only in
the morning and chicken fried steak wasn't until noon. If you got
sausage gravy then, it was because some was left over.

The 123 Truck stop is still there last I looked. Used to be the
highway was route 123 (hence the name).

[Diamond Python]

We Dutch have a saying about froggers like yoos, which is KILL YOURSELF
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.

[Diamond Python]