Chicken Fried Steak
Jan A. Schwarz
Hi, everyone. I really shouldn't ask for this recipe since
fried foods aren't that popular anymore, but does anyone
know a good way to make chicken fried steak? If this
question has been answered before, forgive me, I haven't
seen it.
I take a round steak and dip it in milk and egg, flour, milk
and egg and back in flour.
Something's not right here. My son says "Mom, this ISN'T a
chicken fried steak". I'm sure it isn't, I think maybe it's
the meat.
Any suggestions welcome.
Thanks.
Jan
Gary Beason
>
> Jan
Any cheap cut of meat is good for this though it depends on what your
son is used to. Your flouring is how you get fried chicken, and it's
how my family always made chicken fried steak.
Suggestions:
1. Pound/tenderize the meat well, on both sides, making it rather thin.
2. If your son is looking for "fluffier" crust,
dip the meat in flour, then in egg/milk, and back into the
flour a couple of times
and then
fry in a good inch or two of hot oil, almost as if you were
deep frying the meat. Too little oil will burn too easily
and won't let you cook the meat very quickly. (Getting the
oil heated to 350 degrees will cook it very quickly. Low heat
will cause the flouring to fall off, even stick to the skillet.)
Some kitchens truly deep fry the steak, and it's a slightly different
looking steak than a pan fried steak.
Any way to get your son to say specifically what it is that he doesn't like?
For a variation on the flouring, try this:
mix 1/3 c. cornmeal to a cup of flour for dredging.
Add a little chili powder, cayenne pepper, garlic powder to
the flour.
In the milk, add 1/3 c. of white wine and add some tabasco sauce,
maybe more garlic powder.
Play around with this mix. It's GREAT with chicken.
Gary Beason
Jennifer Yu
Well - I'm originally from Virginia and my good friend's Mom says
that you MUST pound the hell out of that steak before you fry it.
Don't feel bad for asking about fried foods - I usually eat very
healthy stuff, but every now and then... that urge for something
totally UNhealthy. Good Luck!
Jennifer
Jan A. Schwarz
Gary
Thanks for the information. I think one of my problems is that
I don't use enough grease. Will try your suggestions. Thanks.
Jan
Charleen Bunjiovianna
> Thanks for the information. I think one of my problems is that
> I don't use enough grease. Will try your suggestions. Thanks.
Something that no one else has mentioned is that chicken fried steak
is often made with cube(d) steak rather than round. Cube steak is
processed flaked-and-formed beef. If your son is used to having it
that way (perhaps from eating it at school), your chicken fried
steak might not have enough of an "institutional" feel for him.
Strange, but possible.
Charleen
--
I went into this bar and sat down next to a pretty girl. She looked at
me and said, "Hey, you have two different colored socks on." I said,
"Yeah, I know, but to me they're the same because I go by thickness."
-- Steven Wright
Carol Miller-Tutzauer
steak is lots of salt and pepper in the flour you are using
to break the steak. You can pound your own steak or you
can buy "cube steak", sometimes called "minute steak."
Personally, I don't use an egg wash, just flour, sprinkle
with some water, flour again, repeat again. And there's lots
of pepper and salt in the flour. My father, however, always
uses an egg dip, so I guess it's a matter of personal preference.
Ted Taylor
Organization: The Original Estrogen-Crazed Lust Bunnies
CB> Something that no one else has mentioned is that chicken fried steak
CB> is often made with cube(d) steak rather than round. Cube steak is
CB> processed flaked-and-formed beef....
CB> Strange, but possible.
Strange, but not correct. Cubed steak is steak that has been mechanically
tenderized, by scoring and/or stabbing with a lot of little spikes. It's
not flaked-and-formed, it's just heavy abused mechanically, so as to make
it much more tender than it started out.
Dave Rindos
Nope. It is *all* wrong <grin>
Try this:
First make up some flavoured flour: add salt, LOTS of freshly ground
pepper, and a bit of cayenne if desired. Put this on a heavy chopping
board and spread out about 1/4 - 1/2 inch thick in a slab big enough to
lay the meat upon.
Take ANY cheap cut of beef, cut fairly thin (say 1/4 - 1/2 inch).
Place it on the flour and start to beat the flour into the meat. Here,
the DULL edge of a very heavy knife, or better, a chinese cleaver, will
do the job (I suppose one of those metal hammers with the little
pyramidal points would also do the job -- but I don't even remember the
last time I saw one!). As you beat, turn the meat over in the flour,
and each time you turn it, also rotate it so that the strikes of the
back of the knife or cleaver are going along an axis that differs from
the previous one. Keep turning and pounding, adding flavoured flour as
needed to make sure that there is always a decent amount over and under
the meat. It doesn't hurt (and indeed it seems to help!) if you push
the flour into the meat occasionally with the heel of the palm.
Likewise, it seems to make a better finished product if you let the
almost finished steak sit for a while (say 15-20 minutes) covered with
the flour before finishing the job -- it will give off a bit of moisture
which will help the flour adhere even better. Finally, when you
consider the job done, lightly shake the steaks and put them onto a cake
rack, or the like, to let the surfaces dry. You may find that you want
to press a bit more flour into them just before frying if you see any
dampish areas on the meat.
The action of working the flour into the meat is secret #1. You should
be using enough pressure to slowly turn your steak into a "chuck steak",
but you do not want to cut through it all at once. At the same time,
you DO want to be tenderizing the meat by "chucking" it while also
working the flour in (here, I have noted that a more marbeled cut always
comes out better).
Now, heat a heavy pan (cast iron, ideally) and melt LARD!!! Yea, this
is NOT health food, but as is the case with GOOD fried chicken (and
remember this is CHICKEN FRIED steak!), lard and ONLY lard should be the
frying medium. [pleeeez... let us NOT get onto that thread again!! Or at
least change the title, ok?]. The lard should be almost smoking when
you put in the steaks. You should have enough to come about 1/2 way up
the steaks, but you are NOT deep fat frying, instead shallow fat frying.
Gently shake the meat again to remove the really loose flour and drop
in. If you are cooking for more than two persons, make sure you have
extra frying pans going (or let the other people wait to eat!).
While the fat is heating, put some milk in a cup and add a dash of
worchestershire and tabasco sauces to it with a bit of salt and more
pepper (depending how much spice you put into the flour). Plan on about
>1 C milk per two persons. While the steak is cooking look to see if
they are giving off much flour into the fat. If they are holding onto
the flour, add a bit of flour to the milk. You will be using this to
make a "cream gravy" for the steak (not essential, but really good!),
and you want to have it quite thick (about the same a sausage gravy as
served in the MidWest with biscuits).
Fry the steaks, turning when the first side is a golden brown. This
should take almost NO time at all assuming you have enough fat and that
the pan is hot enough. Put the meat onto the plates which already have
the rest of the meal (mashed potatoes and biscuits are HIGHLY
recommended) already on them. Pour off the excess fat in the pan/s and
add the milk mixture stirring with a whisk. It should turn into gravy
almost immediately. Pour gravy on potatoes and AROUND steak. Serve and
eat at once!
Secret #2: DO NOT WAIT AT ALL before serving! Have plates HOT.
Summary:
Beat meat carefully, attempting to work over all portions of
the steak and working as much flour as possible into it. Try not to
cut through it (but a hole here and there is no big deal). Depending
upon the thickness and the nature of meat you start with, it will
likely be at least twice its original diameter when you are done.
Let the prepared meat dry for a while before frying (a secret for
frying ANYTHING with a flour or crumb coating).
Egg and stuff like that are simply NOT needed and will turn the
chicken fried steak into beef Schnitzel (a perfectly respectable dish,
of course, but NOT chicken fried steak!!).
FRY IN LARD (ideally, home rendered so you can have cracking
biscuits to serve with the steaks!).
Make enough thick gravy. And don't stint on the black pepper in
the gravy -- it should be distinctly flavoured with it.
Serve it as fast as it is done!
If you make this with a venison steak, you will think you have died
and gone to heaven! Please invite me!
Dave,
contemplating chicken fried water buffalo and chicken fried kangaroo.
Adam L. Greenberg
>
>Summary:
> Beat meat carefully, attempting to work over all portions of
You have to play with yourself to make this dish?
You should see how hard I'm giggling in this computer lab. People are staring.
I'm sorry, it just had to be said. The recipe sounds good, Dave.
--Adam
dco...@u.washington.edu
[much deleted]
Summary:
Beat meat carefully, attempting to work over all portions of
the steak and working as much flour as possible into it. Try not to
cut through it (but a hole here and there is no big deal). Depending
upon the thickness and the nature of meat you start with, it will
likely be at least twice its original diameter when you are done.
Let the prepared meat dry for a while before frying (a secret for
frying ANYTHING with a flour or crumb coating).
Egg and stuff like that are simply NOT needed and will turn the
chicken fried steak into beef Schnitzel (a perfectly respectable dish,
of course, but NOT chicken fried steak!!).
FRY IN LARD (ideally, home rendered so you can have cracking
biscuits to serve with the steaks!).
Make enough thick gravy. And don't stint on the black pepper in
the gravy -- it should be distinctly flavoured with it.
[more deleted]
Having lived and travelled in Texas and the Southwest for four years and having
an interest in real food, I had a good opportunity to continue the search for
the perfect chicken fried steak (CFS). Having developed a reasonably synoptic
gastronomy of CFS, the recipe presented above seems right on the mark. An
excellent variant is a gravy made with bacon drippings. The wood smoke flavor
is a good accompaniment to the pepper; this assumes a good smokey bacon. (This
was done at a restaurant in College Station Texas. In high volume production,
it would be common to have steak frying and gravy making separate tasks.)
As you can infer from the recipe, it's not often done properly because it takes
a lot of work and a sense of what's good (taste, I suppose). As pointed out, a
better piece of meat is recommended; a ribeye steak is excellent but you have
to be more careful with a more tender piece of beef.
The smirking at CFS probably derives from the really BAD attempts at a great
dish. Those soggy, stringy, gray-brown miserable slabs of mystery meat with a
cornstarch goo that's trying to imitate gravy are indeed terrible. Follow Jan's
recipe, and you'll be delighted. (And if you eat this a lot, you're out doing a
good 12 hours of manual labor a day, aren't you?)
Gary Beason
>gastronomy of CFS, the recipe presented above seems right on the mark. An
>excellent variant is a gravy made with bacon drippings. The wood smoke flavor
>is a good accompaniment to the pepper; this assumes a good smokey bacon. (This
>was done at a restaurant in College Station Texas. In high volume production,
I lived in the B/CS microplex for several years (I left 3 years ago),
and I never found a really satisfying cfs there. The way we made it
(very similar to Jan's although we liked the egg/milk dredge) was
generally best at deer camps with my dad cooking.
So, I'm curious where was it in CS that you had this bodacious cfs?
And, yes, it is MUCH better when venison is used.
I think the gravy is often the least attended part of cooking cfs.
Oddly, people up here in Indiana use brown gravy, often a thin brown
gravy.
Gary Beason
bu...@mace.cc.purdue.edu
DURHAM, JAMES MICHAEL
>>the perfect chicken fried steak (CFS). Having developed a reasonably synoptic
>>gastronomy of CFS, the recipe presented above seems right on the mark. An
>>excellent variant is a gravy made with bacon drippings. The wood smoke flavor
>>is a good accompaniment to the pepper; this assumes a good smokey bacon. (This
>>was done at a restaurant in College Station Texas. In high volume production,
>
>
>I lived in the B/CS microplex for several years (I left 3 years ago),
>and I never found a really satisfying cfs there. The way we made it
>(very similar to Jan's although we liked the egg/milk dredge) was
>generally best at deer camps with my dad cooking.
>
>So, I'm curious where was it in CS that you had this bodacious cfs?
>
Being the AGGIE that I am I will have to tell you that the Long Horn Steak House
in Bryan is the best in this area >:)
Michael GIG'EM
They came for the 4th amendment, I said nothing for I wasn't a drug dealer.
Then they came for the 2nd amendment, but I said nothing, I wasn't a gun owner.
Then they came for the 6th amendment, but I kept quiet, I knew I wasn't guilty.
Finally they came for the 1st amendment, and it was too late to say anything.
al...@msu.oscs.montana.edu
been there in nigh on two years), but just about everything I read on here
lately brings back some memory tucked away in the mind's attic.
I can recall that my mother's version of chicken fried steak was much more a
sort of smothered steak; she used to pound the hell out of pieces of round
steak using an empty Coca-Cola bottle, the old heavy glass fluted kind. We gave
her a meat mallet once, which she keeps in a drawer while continuing to flail
away with a bottle.
She uses plain flour, so far as I know, though she may add a little salt and
pepper. Uses tremendous amount of Crisco to fry it, but drains the meat while
making a fine brown gravy in the drippings. Then puts the meat and gravy into a
dutch over and bakes the whole thing awhile, usually adding a little water from
time to time since the gravy is very thick.
The pounding and the fairly long baking makes the meat fall-apart tender, and
the gravy is out of this world. Admittedly, though, this isn't at all crusty
like what most folks think of as chicken fried steak.
***************************************************************************
* George 'Notso' Suttle * When Time recently announced the *
* SUTTLE/L...@RENNE.LIB.MONTANA.EDU * discovery of a miles-wide fungus, *
* al...@MtsUnix1.bitnet * the largest and possibly oldest *
* Fax: 406-994-2851 * known living thing, readers wrote in *
* * immediately to ask "Can I eat it?" *
***************************************************************************
William R. Smith
I think the gravy is often the least attended part of cooking cfs.
Oddly, people up here in Indiana use brown gravy, often a thin brown
gravy.
One of the marks of true Texas Chicken Fried Steak is that the white
gravy is served on the bottom of the steak. Make a puddle of gravy
and sit the steak(s) on top of it. Like the nouvelle cuisine chefs
are now doing with raspberry sauce and the like.
William Smith
Intel, SSD
Gary Beason
Oh my, but you are a 2% !! Longhorn Steakhouse!! Well, at least it
may be Bevo you're eating.
I don't remember this place. I thought maybe it was the Texan, but I
never got to eat there because of the prices. How's their CFS?
Gary Beason
bu...@mace.cc.purdue.edu
Aggie '89
P.S. I accidentally stepped on Reveille who was sprawled out in the
aisle in a class I taught.
james peterson
>
>She uses plain flour, so far as I know, though she may add a little salt and
>pepper. Uses tremendous amount of Crisco to fry it, but drains the meat while
>making a fine brown gravy in the drippings. Then puts the meat and gravy into a
>dutch over and bakes the whole thing awhile, usually adding a little water from
>time to time since the gravy is very thick.
>
>The pounding and the fairly long baking makes the meat fall-apart tender, and
>the gravy is out of this world. Admittedly, though, this isn't at all crusty
>like what most folks think of as chicken fried steak.
>
This seems a fair description of what we called "Swiss Steak" in my family.
The only thing missing is the onion slices in the Dutch oven....
--
james lee peterson pete...@CS.ColoState.edu
dept. of computer science
colorado state university "Some ignorance is invincible."
ft. collins, colorado (voice:303/491-7137; fax:303/491-6639)
Gary Beason
>
>One of the marks of true Texas Chicken Fried Steak is that the white
>gravy is served on the bottom of the steak. Make a puddle of gravy
>and sit the steak(s) on top of it. Like the nouvelle cuisine chefs
>are now doing with raspberry sauce and the like.
>
>
>
>William Smith
>Intel, SSD
I think actually we may be engaging in some fine distinctions here.
I'm from the Piney Woods (border cajuns to some folks). There, we
smother the CFS with the cream gravy. Why? Soppin'.
Good rolls or biscuits (hmmm, this sounds like a topic for more recipe
trading) are needed to sop up that cream gravy.
I like to sop while the biscuits are still hot, so having the gravy on
top is needed.
While Houston is geographically in East Texas, I can't say that
Houstonians aren't the same as the rest of us East Texans. :)
Gary Beason
bu...@mace.cc.purdue.edu
car...@gw.wmich.edu
I use swiss steak, it looks like its been pounded on to tenderize it.
Add about a teaspoon of baking powder to the flour mix along with some
garlic and a dash of red pepper. The baking powder gives it a crispier
crust (so it doesn't get soggy). After frying it up you can pour off
most of the grease and brown some flour in whats left. It makes a good
milk gravy for biscuits. My MoMO was a Cajun from La. and she used to
make this.
Shelly
Tony Fong
After following this thread just shortly, I decided to take a shot at
Canadiana Chicken Fried Steak Chinese Style. (Huh you say? That's what I
said). Word of warning I don't cook. But it was a funny attempt.
Here it is...
Took slices of Frank Steak..
Marinated it in Light Soya Sauce.
Poured a good sum of pepper on top, flour, and light paprika.
Beat the steak to a pulp, (I still have bruises on my hand) with a back side
of a chinese cleaver.
Used a pinch of Chicken Seasoning, and salt.
And in a couple of teaspoon of oil, wok fried it up, with some onions.
Then I turned it into a sandwich. Along with the onions, I added lettuce and
tomatos, as well as my friend's (hienz) Cajun Sauce. It became a ManWich!
Wasn't bad at all. It wasn't too unhealthy since it was only small slices,
and didn't deep fry it. It was still crispy and makes for a good sandwich.
For diner... With the remaining few slices and oninons, served it with a cream
sauce (Campbell's mushroom soup with 1/4 can of water so its quite thick.. If
it isn't thick enough add some water with equal part starch), and some corn.
Voila Lunch and Diner!
----
+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+
+*+ ---- ---- x...@intacc.uucp +*+
+-+ / /- Toronto Ont. Canada +-+
+*+ /ony /ong "Why do we call bulidings buildings? +*+
+-+ They seem pretty built to me!" +-+
+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+
*8P
Barbara Hlavin
>
>This seems a fair description of what we called "Swiss Steak" in my family.
I've been reading this entertaining thread, thinking, "This is one
of the things I enjoy about this group -- so many different answers
from so many different backgrounds and experiences, everyone interested
in sharing their own enthusiasm."
And it reminded me of the time I found myself in a restaurant in L.A.
when I was 17 or 18. I was with maybe a dozen people around my own
age, only one of whom I knew, really: I was visiting from what was, in
the '60s, the Provinces of Seattle.
We were ordering breakfast, and several people declared that *French
Toast* was just the ticket. "And what do you, want, Barbara?" asked
the friend who had included me in this gathering. "Are you going to
have French Toast too?"
"Umm," I said. "Well, what is it?"
Heads swiveled. Mouths gaped, emitting small gases of disbelief.
"*You've*never*had*French*Toast*?!" exclaimed someone.
"No," I admitted, embarrassed by all the attention being paid to my
ignorance. And so I was persuaded to order it.
When it arrived on the table I said, "OH! You were talking about
GOLDBREAD!!"
And so it was we called it in our family, where we ate it perhaps once
a month. (It was then a way to use up the stale heel of a loaf of bread,
thriftily feeding three people with a few slices of bread, a cup of milk,
a sprinkle of sugar and a bit of butter. Now, of course, it's much more
elaborate, what with adding a dash of expensive liqueur, fresh-grated
orange peel, or whatever. But believe me, it started out as a Depression
meal.)
It also seems clear to me that people of my age cohort grew up with
much less experience of eating in restaurants. When I was eight or
nine it was a considerable -- and rare -- treat to be taken out to the
local cafe for a hamburger and fries.
--Barbara
This should be a joke... "We were so poor that --" (we couldn't afford
to live in a town that had a Burger King.")
dco...@u.washington.edu
In article <Aug12.155...@yuma.ACNS.ColoState.EDU>
pete...@CS.ColoState.EDU (james peterson) writes:
[parts deleted]
And so it was we called it in our family, where we ate it perhaps once
a month. (It was then a way to use up the stale heel of a loaf of bread,
thriftily feeding three people with a few slices of bread, a cup of milk,
a sprinkle of sugar and a bit of butter. Now, of course, it's much more
elaborate, what with adding a dash of expensive liqueur, fresh-grated
orange peel, or whatever. But believe me, it started out as a Depression
meal.)
...
I also remember some details about the New Orleans version, _pain perdu_, as a
thrifty way of using left-over bread. Bread pudding may also have similar
origins. But like the gussied-up versions of French toast, the current versions
of bread pudding are not ways of saving money (or calories, for that matter);
sure are good, though.
Dave Coder
John C. Post
>is often made with cube(d) steak rather than round. Cube steak is
>processed flaked-and-formed beef.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This is patently not true. Cube Steak is any lean cut, generally from the
round, that is run through a cuber to tenderize it. A cuber does not chop and
form the meat; it simply slashes the steak with small holes about 1/4" long
and the same apart and deep.
John Post
"When it comes to opinion, I have to use my own..."
jp...@llnl.gov
Anita Graham
> In article <1992Aug17.0...@u.washington.edu>
> tw...@milton.u.washington.edu (Barbara Hlavin) writes:
> In article <Aug12.155...@yuma.ACNS.ColoState.EDU>
> pete...@CS.ColoState.EDU (james peterson) writes:
>
So what do you call French Toast. I make something which my 2yo son calls
Special Toast (he helps cook). I think its really French Toast. Here is what
WE do:
David: make scrammled eggs, make special toast
Beat two eggs and some milk together to make uncooked scrambled eggs
Heat butter in a frying pan until it sizzles. (Enough butter to be about
0.5-1mm deep when melted)
Coat thickish slices of bread with the scrammled egg (soak the bread in the
egg if the bread is stale. If the bread is fresh a quick dip is
sufficient).
Fry the bread in the butter till both sides are golden.
Put on a big plate and shake castor sugar and cinnamon over the toast. The
sugar/cinnamon should be quite thick.
Eat.
P.S. Cooking for 2yos consists of breaking the eggs, a little beating and
shaking the sugar/cinnamon over the toast.
P.P.S. Its quite difficult frying and turning the toast over with a large
child in your arms or on your hips.
I am interested in any additions you make - orange zest sounds good. I'm
not keen to introduce David to Maple Syrup, although I suppose its no worse
than sugar. (A lot more expensive though).
--
--------------------------------------------------------------------------------
Anita Graham
an...@mincom.oz.au
Pamela Catherine Forman
to roll the uncooked bread in crushed Corn Flakes with cinnamon
and sugar after dipping it in the egg. People LOVED it!
Personally (and does this ever disgust my SO for some reason) I
am crazy about French Toast with ketchup or HP Sauce on it. I
remember being shocked the first time I ever got FR.Tst. in a
restaurant. It had powdered sugar all over it! YECH!! Guess its
all a matter of what you grow up with! :)
Karen Fegley
Yup, that's French toast. We usually make ours with special bread.
We are able to get an excellent cinnamon bread locally (not the
supermarket kind; this appears to be home-made) that makes great
French toast. Challah also makes excellent French toast, although
it falls apart sometimes depending on how tight the braids are.
If you want to vary the flavor, you might try beating some vanilla
or almond flavoring into the egg/milk mixture, or some spice such
as cinnamon, cloves, allspice, or nutmeg. Maybe even powdered
ginger or garam masala if you are feeling adventurous.
Karen
William R. Smith
So what do you call French Toast.
I am interested in any additions you make - orange zest sounds good.
I'm not keen to introduce David to Maple Syrup, although I suppose
its no worse than sugar. (A lot more expensive though).
At a bread and breakfast place I once had French Toast made with
croissants. Excellent and lite. Also probably heavy on the butter.
Splurge once in a while.
William Smith
Intel, SSD
Shankar Bhattacharyya
you get in the US. It isn't sweet. It tends to have rather more egg, and is
often served with a sprinkling of browned onions. And, because it is an
occidental food, we serve it up with ketchup.
I was very startled when I first ate French toast in the US. And they
thought ketchup was weird. And these were people who wanted me to pour
syrup on it. Talk about weird.
- Shankar
Deb Schwartz
>
>If you want to vary the flavor, you might try beating some vanilla
>or almond flavoring into the egg/milk mixture, or some spice such
>as cinnamon, cloves, allspice, or nutmeg. Maybe even powdered
>ginger or garam masala if you are feeling adventurous.
>
(sorry, I can't tell you the measurements - I just splash both in.)
Debbie Schwartz // d...@voodoo.boeing.com // or uunet!bcstec!voodoo!das
Lady Dragon
the secret recipe for CFS? :)
>
> Gary Beason
> bu...@mace.cc.purdue.edu
* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *
dco...@u.washington.edu
In article <56...@transfer.stratus.com> k...@vineland.pubs.stratus.com (Karen
Fegley) writes:
>
>If you want to vary the flavor, you might try beating some vanilla
>or almond flavoring into the egg/milk mixture, or some spice such
>as cinnamon, cloves, allspice, or nutmeg. Maybe even powdered
>ginger or garam masala if you are feeling adventurous.
>
My favorite flavoring for french toast is a combination of rum and lemon juice
(sorry, I can't tell you the measurements - I just splash both in.)
....
A long time favorite has been using sweet Marsala with a pinch of cinnamon and
freshly ground nutmeg to flavor the eggs and half&half. Make sure the bread
slices (at least 3/4 of an inch) soak completely in the batter; turn over a few
times. Fried lightly in butter and served with warm maple syrup (none of the
fenugreek-flavored imitators! save the fenugreek for curries), some smokey
bacon, and strong black coffee make for a very nice morning. You can justify
such hedonism in the morning by going out running a few miles while the bread
soaks; you are justly rewarded when you return.
Dave Coder
pedantic footnote: Cinnamonum zeylanicum, Ceylon cinnamon, (the kind you'll
find in Mexican chocolate) has a less sweet taste than C. lourerii, Saigon
cinnamon, the commonly found in the US. You can find Ceylon cinnamon in most
places that sell bulk herbs and spices.
Marc J. Stephenson
>
>One of the marks of true Texas Chicken Fried Steak is that the white
>gravy is served on the bottom of the steak. Make a puddle of gravy
>and sit the steak(s) on top of it. Like the nouvelle cuisine chefs
>are now doing with raspberry sauce and the like.
>
>William Smith
>Intel, SSD
Gosh. I've been eating chicken fried steak here for well about 25 years and I
guess I haven't run across many, if any, true Texas CFSs. The fact of the
matter is that presentation doesn't matter a lot with CFS. All of them that
I can actually remember served the (cream) gravy on top. The gravy should
be relatively thick and preferably speckled with black pepper. The gravy is
indeed important, but the quality rather than the location is what counts.
One thing to beware of in Texas (among other things :-)) is that if you order
a "steak sandwich" that you have a very good chance of getting a chicken
fried steak sandwich (which does NOT have gravy at all, but rather more
hamburger-like "fixin's" - lettuce, tomato, mayo, etc...), usually on a
hamburger bun.
Gonna go find me a true Texas Chicken Fried Steak (TM) now.... :-)
--
Marc Stephenson IBM AWD (Advanced Workstations Division - Austin,TX)
DISCLAIMER: The content of this posting is independent of official IBM position.
INTERNET->ma...@perfmap.austin.ibm.com VNET: MARC at AUSVMQ IBM T/L: 678-3189
Neil Weinstock
I'm now trying to locate some to make it myself. What does mascarpone even
look like? Any suggestions on the best way to integrate it into French toast?
It wasn't clear from eating the finished product exactly how they snuck the
cheese in there...
- Neil
--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--
Neil Weinstock @ AT&T Bell Labs // What was sliced bread
att!edsel!nsw or n...@garage.att.com \X/ the greatest thing since?
sharon badian
|> Coat thickish slices of bread with the scrammled egg (soak the bread in the
|> egg if the bread is stale. If the bread is fresh a quick dip is
|> sufficient).
|>
|> Fry the bread in the butter till both sides are golden.
I have a question about making French Toast. I don't like it when my
French Toast is mushy in the center. But, if I use thick slices and I
let it soak up the eggs, it almost always ends up soggy in the center.
How do you get the center to get well cooked or is this not possible?
--
Sharon Badian
AT&T Bell Labs - Denver
se...@druhi.att.com
Michelle Manes
Anita Graham writes:
|>
|> So what do you call French Toast.
|>
|> I am interested in any additions you make - orange zest sounds good.
|> I'm not keen to introduce David to Maple Syrup, although I suppose
|> its no worse than sugar. (A lot more expensive though).
|>
|>
|>
thick pieces with cream cheese and sometimes strawberry preserves in
the middles. (drool...)
michelle
--
Michelle Manes | "What should I be when I grow up?"
ma...@bass.bu.edu | "Honest."
| -Robert M. Pirsig
Greg Winters
Just started looking at this newgroup. This talk of french toast has made me
a bit hungry. If any of you care to try the most elegant version of the stuff
I have EVER tasted take a stab at this recipe. By the way, this is from my great
grandmother, so it has to be good -;)
Preheat oven to 425. Grease (butter) cookie sheet.
Take 6 eggs and seperate the whites into one bowl and the yolks to another.
Try not to get any of either mixed together.
Use a mixer to beat the egg whites until just about forming stiff peaks.
Add about 4 tablespoons of sugar gradually while beating until stiff.
Set aside.
Mix the egg yolks with about a half teaspoon of vanilla extract and about
2 tablespoons milk until thoroughly mixed. (I usually add some cinnimon here
as well).
Fold, (easy does it) the yolk mixture into the whites till just combined.
Use bread of choice (sourdough, of course) and using a spatula or something
of the sort spead some of the mixture on the bottom of the bread. Put on cookie
sheet and cover with more mixture and sprinkle with more cinnimon. Bake about
10 minutes, until golden brown. Real maple suryp and you have reached nirvana!
Enjoy, Greg
Barry Grau
Bhattacharyya) says:
>
>In my experience, in India French toast is very different from the stuff
>you get in the US. It isn't sweet. It tends to have rather more egg, and is
>often served with a sprinkling of browned onions. And, because it is an
>occidental food, we serve it up with ketchup.
I get it, kind of like a bread cutlet. But after dipping it in egg,
did you coat it in bread crumbs? :-)
barry
>
>- Shankar
Deb Schwartz
>
>|>
>I've been to several places that serve "stuffed" French toast -- big,
>thick pieces with cream cheese and sometimes strawberry preserves in
>the middles. (drool...)
>
This reminds me that a couple of restaurants in Seattle serve 'tahini toast' -
french toast spread with tahini and either syrup or jam. Sounds strange
but tastes yummy.
Barbara Hlavin
This is a recipe that appeared in *The Seattle Weekly*, taken from a
book called _Bradley Ogden's Breakfast, Lunch, and Dinner_, Bradley
Ogden. This sounds particularly good right now, while peaches are
ripe and plentiful.
FRENCH TOAST STUFFED WITH PEACHES
1 pound ripe peaches (approximately 2 cups sliced), or other fresh
fruits or berries in season
2 tablespoons lemon juice
1/2 cup sugar
4 eggs
1 cup half-and-half
1/2 cup heavy cream or milk
2 tablespoons vanilla extract
3/4 teasppoon cinnamon
pinch of nutmeg
8 slices egg bread, 1-1/2 inches thick, crust removed
4 tablespoons unsalted butter
maple syrup
vanilla yogurt or creme fraiche
Preheat oven to 375. In a large pot of boiling water, blanch the
peaches for 10 seconds. Remove immediately and place in a bowl of
ice water. When cooled, remove, peel, and split the peaches from
top to bottom. Remove the pits and cut the peaches into 1/3-inch-thick
slices. Toss the slices in a bowl with the lemon juice and 1/4 cup
of the sugar and let stand for 30 minutes.
In a large, shallow pan, combine the eggs, half-and-half, heavy cream
or milk, vanilla, the remaining 1/4 cup sugar, cinnamon, and nutmeg.
Whisk until blended.
With a sharp, thin-bladed knife, carefully slit open the side of each
slice of bread to form a pocket. Stuff the pockets with five or six
peach slices each. When all the slices are stuffed, pour the extra peach
juice into the egg mixture. Reserve the extra peach slices for garnish.
Soak the stuffed bread slices for 4-5 minutes in the egg mixture, turning
them at least once so they will be evenly moistened.
Heat the butter in a large ovenproof saute pan over medium heat. When
the butter is sizzling, remove the slices from the egg mixture and
place in the pan. Cook on one side until golden brown. Turn them
carefully and then put the pan into the oven. Bake for 12 minutes.
Remove the toast from the oven. Serve immediately on warm plates with
the reserved peach slices, maple syrup, and vanilla yogurt or creme
fraiche. Serves 4.
==========
Sounds good, but the maple syrup seems a bit too much for my taste.
--Barbara
bruce bowser
Michael Trew
well done - much of any pink or red - turns my stomach), the only way
that I typically eat steak, if not slow cooked/braised like swiss steak,
would be chicken fried steak. Darn good meal with some mashed potatoes,
green beans, and a salad.
Ed Pawlowski
or prime rib can be if still pink inside.
Sure, tough cuts such as used for pot roast will be well cooked but it
is criminal to mess up a tasty tenderloin or rib eye. Ease into and find
what you are missing. If you can, take a bit of someone else's and close
your eyes.
Dave Smith
> On 7/27/2021 4:36 PM, Michael Trew wrote:
>> I don't know, but not being a fan or steak much at all (meat less than
>> well done - much of any pink or red - turns my stomach), the only way
>> that I typically eat steak, if not slow cooked/braised like swiss
>> steak, would be chicken fried steak. Darn good meal with some mashed
>> potatoes, green beans, and a salad.
>
> I gr up on well done meat. Later I learned how much better a good steak
> or prime rib can be if still pink inside.
>
dinner and I never cared for it much. It was always grey. Thank
goodness for the gravy and Yorkshire pudding. Steaks didn't have the
gracy to make over cooked beef taste good. After I moved out of my
parents house had rare and medium rare beef I realized how good beef can
be.
> Sure, tough cuts such as used for pot roast will be well cooked but it
> is criminal to mess up a tasty tenderloin or rib eye. Ease into and find
> what you are missing. If you can, take a bit of someone else's and close
> your eyes.
She still doesn't like it rare but enjoys medium rare.
Ed Pawlowski
>
> My wife was squeamish about rare beef. I had to turn down the lights.
> She still doesn't like it rare but enjoys medium rare.
>
>
steak and salad with a good red wine and the last half glass of wine
with a piece of good dark chocolate.
Dave Smith
Michael Trew
like Outback steak house make me feel sick when I see them cut into the
meat... it's practically still "moo'ing".
bruce bowser
Bruce 3.1
supermarket product that would be more aptly called xanthan dressing.
Cindy Hamilton
It's possible that Bowser is talking about this:
<https://www.walmart.com/ip/Kraft-Creamy-French-Salad-Dressing-16-fl-oz-Bottle/10295681>
It's nasty stuff.
Cindy Hamilton
Bruce 3.1
bruce bowser
Bruce 3.1
bruce bowser
dsi1
Cindy Hamilton
like French dressing:
<https://www.seriouseats.com/sauced-creamy-french-dressing-recipe>
Cindy Hamilton
Bryan Simmons
That stuff is pure White trash American.
>
> Cindy Hamilton
--Bryan
Cindy Hamilton
<https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=169.115>
At least when one buys it in a bottle at the store.
As a kid, I went through a phase where I liked it. Another phase of
Thousand Island. But I kept coming back to Wishbone Italian. Even
after I stopped using Wishbone, every few years I'd buy a bottle to use
as marinade for shish kebob. The last time I tried it, I said, WTF?
Cindy Hamilton
Bryan Simmons
Sometimes I make a sort of Caesar, but typically I just put lemon juice
and olive oil in a little jar and shake. Some folks prefer vinegar, and one
can add herbs, onion powder, garlic powder, whatever, but I'm not about
covering up the flavor of the lettuce and tomatoes,
>
> Cindy Hamilton
--Bryan
Bruce 3.1
<bryang...@gmail.com> wrote:
>On Saturday, July 31, 2021 at 4:56:24 AM UTC-5, Cindy Hamilton wrote:
>> As a kid, I went through a phase where I liked it. Another phase of
>> Thousand Island. But I kept coming back to Wishbone Italian. Even
>> after I stopped using Wishbone, every few years I'd buy a bottle to use
>> as marinade for shish kebob. The last time I tried it, I said, WTF?
>>
>Bottled salad dressings tend to use the shittiest oils, soy and Canola.
Gary
And yes, sounded nasty but was actually pretty good.
Bryan Simmons
half dozen boneless, skinless chicken thighs, and ate all 6 of them. It's
amazing how good a dead animal can taste.
--Bryan
Cindy Hamilton
a little herb or spice, but I don't let it overwhelm the vegetables. Usually a
couple of tablespoons of dressing for a large salad, and if not every leaf
gets dressed, that's all to the good.
I've seen people just drown the salad in more than 1/4 cup of dressing.
Cindy Hamilton
Michael Trew
> Bottled salad dressings tend to use the shittiest oils, soy and Canola.
> Sometimes I make a sort of Caesar, but typically I just put lemon juice
> and olive oil in a little jar and shake. Some folks prefer vinegar, and one
> can add herbs, onion powder, garlic powder, whatever, but I'm not about
> covering up the flavor of the lettuce and tomatoes,
and again. I normally just add a touch of salt/pepper, "salad oil" and
vinegar on the go when making a quick salad at home.
bruce bowser
dsi1
bruce bowser
Cindy Hamilton
> > I've seen people just drown the salad in more than 1/4 cup of dressing.
> If you're paranoid about pesticides still being on vegetables, what can you say?
Cindy Hamilton
Bruce 3.1
Michael Trew
pretty good?
dsi1
https://media-cdn.tripadvisor.com/media/photo-s/0c/49/a1/9e/corn-fried-chicken-thigh.jpg
itsjoan...@webtv.net
>
> I've never been to a Churchs, but I've heard of it. Is the chicken
> pretty good?
>
Bryan Simmons
(it's not really very spicy) is decent if they've recently changed the fryer oil.
I've had it too many times where I could taste rancidity, and I don't go there
anymore.
The spicy bone-in chicken at Popeyes is spectacular, though their pieces
are smaller, and they're more expensive. If you order online, they have a
5 piece with 2 sides and 2 biscuits for $8.99.
https://www.popeyes.com/offers
--Bryan
Sheldon Martin
real fries, they are all skinny shoestring potatoes... also all have
been frozen. yik
Real fries are cut into large chunks, most preferably with a ripple
cut knife to increase the surface area for more crispiness, a la
Nathans Famous style. I have a ripple cut knife that I use at home,
and not just for potatoes but for any firm veggie like turnips,
radishes, cukes, carrots, etc... more surface area holds more
dressing. I cut veggies with my ripple cut knife for stew/soup/pot
roast veggies. I like fresh fruit (melon) ripple cut, holds whipped
cream better.
Sheldon Martin
BLECH! I detest any food breaded, all it does is hold nasty/rancid
frying oil.
Bryan Simmons
for a day and a half.
--Bryan
Gary
> I don't care for creamy French dressing. Adding mayo to French dressing is not a good thing.
stuff. No mayo added to make "creamy."
I plan to buy a small bottle someday but keep forgetting to. I liked it
then...maybe still today.
Michael Trew
don't like very thick breading, but to each their own. That fried
chicken looks good to me. I've made it before, I only dredge it in
flour before frying.
Michael Trew
spicy chicken, but if it tasted of rancid oil, I doubt I'd go back. Is
the spice in the breading, or is the chicken marinated?
Gary
> Do the French slop together ketchup and jarred beatoff?
> That stuff is pure White trash American.
Cindy Hamilton
> Chicken breaded over the skin is disgusting, the skin remains raw,
Cindy Hamilton
Cindy Hamilton
> On 7/31/2021 1:12 PM, dsi1 wrote:
> > I don't care for creamy French dressing. Adding mayo to French dressing is not a good thing.
> When I was a kid, my mom often bought plain french dressing...the orange
> stuff. No mayo added to make "creamy."
emulsifier. Voila! Mayo.
Cindy Hamilton
Sheldon Martin
<bryang...@gmail.com> wrote:
>On Saturday, July 31, 2021 at 9:13:17 PM UTC-5, itsjoan...@webtv.net wrote:
>> On Saturday, July 31, 2021 at 7:55:53 PM UTC-5, Michael Trew wrote:
>> >
>> > I've never been to a Churchs, but I've heard of it. Is the chicken
>> > pretty good?
>> >
>> It's ok.
>>
>It's cheap, and the pieces are large.
Bryan Simmons
at Popeyes, then remove the breading, the one from Popeyes will be far
smaller. You don't know anything about those chicken joints because you
don't ever eat there. You're just blowing out your ass.
--Bryan
Bryan Simmons
> On 8/1/2021 8:21 AM, Bryan Simmons wrote:
> > On Saturday, July 31, 2021 at 9:13:17 PM UTC-5, itsjoan...@webtv.net wrote:
> >> On Saturday, July 31, 2021 at 7:55:53 PM UTC-5, Michael Trew wrote:
> >>>
> >>> I've never been to a Churchs, but I've heard of it. Is the chicken
> >>> pretty good?
> >>>
> >> It's ok.
> >>
> > It's cheap, and the pieces are large. They use large chickens. The spicy
> > (it's not really very spicy) is decent if they've recently changed the fryer oil.
> > I've had it too many times where I could taste rancidity, and I don't go there
> > anymore.
> >
> > The spicy bone-in chicken at Popeyes is spectacular, though their pieces
> > are smaller, and they're more expensive. If you order online, they have a
> > 5 piece with 2 sides and 2 biscuits for $8.99.
> > https://www.popeyes.com/offers
> >
> > --Bryan
> I take it that they have separate oil for the "spicy" chicken?
>
> I like spicy chicken, but if it tasted of rancid oil, I doubt I'd go back. Is
> the spice in the breading, or is the chicken marinated?
>
tasting chicken at Popeyes. Church's is the one with rancid oil.
--Bryan
Taxed and Spent
dsi1
dsi1
bruce bowser
bruce bowser
Bryan Simmons
--Bryan
dsi1
Bruce 3.1
Michael Trew
maybe a local place (Pittsburgh)... don't know if it's still there.
Michael Trew
OH. An hour 10 minute drive to an hour and a half. If I'm heading up
that way for something, I'll have to stop by. Too far to justify
driving just for the hell of it.
Michael Trew
bottled Italian that I like is "olive garden" brand; but it isn't cheap.
I usually just mix oil/vinegar and some seasoning. Perhaps some
minced garlic and some other odds/ends to make it tasty like the OG variety.
dsi1
Bruce 3.1
Michael Trew
stuff from a bottle. My siblings and many others my age always liked
ranch; true. Me, I could never stand the stuff, until I had the
"homemade" version. Even homemade, I'd never want it on a salad. I've
had french in a bottle, I'll pass on that personally. I only like
simple vinegar/oil type dressing on my lettuce.
Mike Duffy
> Church's has an apostrophe. Popeyes does not.
to Quebec.
dsi1
Bryan Simmons
--Bryan