"U.S. Janet B." wrote in message
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On Fri, 12 Oct 2018 17:21:47 +0100, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
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>On Fri, 12 Oct 2018 16:48:53 +0100, "Ophelia" >
>wrote:
>
>>
>>
>>"U.S. Janet B." wrote in message
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>>
>>On Fri, 12 Oct 2018 09:07:36 +0100, "Ophelia" >
>>wrote:
>>
>>>
>>>
>>>"U.S. Janet B." wrote in message
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>>>
>>>On Thu, 11 Oct 2018 18:34:47 -0700, "Cheri" >
>>>wrote:
>>>
> wrote in message
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>>>>> On Thursday, October 11, 2018 at 2:00:06 PM UTC-5, Cheri wrote:
>>>>>>
>>>>>> I made a chicken fried steak the other day after posters were
>>>>>> mentioning
>>>>>> it,
>>>>>> something I have not made for years, I used to make it quite good but
>>>>>> it
>>>>>> was
>>>>>> pretty dismal overall, including the gravy, dog thought it was a
>>>>>> treat
>>>>>> though.
>>>>>>
>>>>>> Cheri
>>>>>>
>>>>> How did you make it? Give us some details and maybe we can find where
>>>>> you
>>>>> went wrong.
>>>>
>>>>I didn't pound the flour in well, used too much oil for frying, didn't
>>>>let
>>>>the oil get hot enough, greasy tasting including the gravy. I know what
>>>>I
>>>>did wrong, just didn't do it right.
>>>>
>>>>Cheri
>>>>
>>>I didn't season the flour enough and then used too much flour for the
>>>gravy so the whole thing tasted blah.
>>>
>>>==
>>>
>>>I just can't get my head around covering something crispy with gravy)
>>>I
>>>expect it is because I have never had any)
>>>
>>look at these images of chicken fried steak:
>>http://tinyurl.com/y9kgptf9
>>you also put the gravy on the mashed potatoes that you prepare along
>>with the chicken fried steak.
>>you have two different kinds of preparation confused. The images I
>>provided are of chicken fried steak.
>>The other preparation discussed here was for (smothered pork chops?)
>>http://tinyurl.com/ycmpf4ve
>>the subtle difference is that the chicken fried steak is dredged,
>>fried, removed from pan and a gravy is made from the drippings and
>>perhaps a bit of the dredging flour. The chicken fried steak is
>>placed on your plate and you put some gravy on your potatoes and your
>>meat.
>>Smothered pork chops are dredged, fried a bit, removed, a gravy is
>>made and the pork chops are returned to the pan to finish cooking.
>>You serve the pork chops with the gravy from the pan.
>>HTH
>>Janet US
>>
>>==
>>
>>Oh I think we would like those pork chops!! I have printed that recipe
>>off for later Thanks very much
>>
>>For some reason I assumed the CFS would be breadcrumbed! I learn
>>something new every day
>>
>>Thanks very much for all that. It is much appreciated)
>>
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>The dredging material varies according to what mom did, and regional
>custom.
>Janet US
>
>==
>
>Ahhh so that is variable too) What did yours have?

frying meats in this manner is not something that was made by people
in my family or those I knew. My background and community is/was
German. I strongly suspect these fried meats are of Southern and
South Eastern United States origin. The late 1800s and early 1900s
had a lot of European immigrants coming to the US. In general, they
settled in clumps of like country of origin. Modern travel
conveniences is mixing us up quite a bit.
Janet US

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Yes