That's what I made for dinner. Right after saying I don't
like frying in the house, I pick a day when the windows
are closed and fry up some steaks. Duh.

Came out tasty, the crust was nice. And, I made the milk
gravy.

nancy

"Nancy Young" > wrote in message
. ..
> That's what I made for dinner. Right after saying I don't
> like frying in the house, I pick a day when the windows
> are closed and fry up some steaks. Duh.
> Came out tasty, the crust was nice. And, I made the milk
> gravy.
> nancy

OOOH. I love chicken fried steak and milk gravy with lots of pepper. Did you
have it with garlic mashed potatoes, by any chance?

Janet wrote:
> "Nancy Young" > wrote

>> That's what I made for dinner. Right after saying I don't
>> like frying in the house, I pick a day when the windows
>> are closed and fry up some steaks. Duh.
>> Came out tasty, the crust was nice. And, I made the milk
>> gravy.

> OOOH. I love chicken fried steak and milk gravy with lots of pepper.
> Did you have it with garlic mashed potatoes, by any chance?

I thought of it! But I had some of Gordon Ramsey's potato/onion
gratin left over so I had that.

I think next time I will make sure to use more pepper, since
you says lots.

nancy

Nancy Young > wrote in message
. ..
> Janet wrote:
>> "Nancy Young" > wrote

>>> That's what I made for dinner. Right after saying I don't
>>> like frying in the house, I pick a day when the windows
>>> are closed and fry up some steaks. Duh.
>>> Came out tasty, the crust was nice. And, I made the milk
>>> gravy.
>>>
>> OOOH. I love chicken fried steak and milk gravy with lots
>> of pepper. Did you have it with garlic mashed potatoes,
>> by any chance?
>>
> I thought of it! But I had some of Gordon Ramsey's
> potato/onion gratin left over so I had that.

There's a thought!

BTW: Isn't it "cubed" steak?

The Ranger

Michael "Dog3" wrote:
> "Nancy Young" >

>> Janet wrote:
>>> "Nancy Young" > wrote
>>
>>>> That's what I made for dinner. Right after saying I don't
>>>> like frying in the house, I pick a day when the windows
>>>> are closed and fry up some steaks. Duh.
>>>> Came out tasty, the crust was nice. And, I made the milk
>>>> gravy.
>>
>>> OOOH. I love chicken fried steak and milk gravy with lots of pepper.
>>> Did you have it with garlic mashed potatoes, by any chance?
>>
>> I thought of it! But I had some of Gordon Ramsey's potato/onion
>> gratin left over so I had that.
>>
>> I think next time I will make sure to use more pepper, since
>> you says lots.
>
> Janet is right. Lots of fresh craked pepper. Besides the gratin what
> else did you serve? I usually serve steamed green beans. Sometimes
> spinach.

You won't believe this, but I served spinach. Baby spinach sauteed
with garlic. Here's the thing, it was also leftover.

nancy (still has leftover grilled vegetables from a couple days ago)

The Ranger wrote:
> Nancy Young > wrote

>> Janet wrote:
>>> "Nancy Young" > wrote
>
>>>> That's what I made for dinner. Right after saying I don't
>>>> like frying in the house, I pick a day when the windows
>>>> are closed and fry up some steaks. Duh.
>>>> Came out tasty, the crust was nice. And, I made the milk
>>>> gravy.
>>>>
>>> OOOH. I love chicken fried steak and milk gravy with lots
>>> of pepper. Did you have it with garlic mashed potatoes,
>>> by any chance?
>>>
>> I thought of it! But I had some of Gordon Ramsey's
>> potato/onion gratin left over so I had that.
>
> There's a thought!
>
> BTW: Isn't it "cubed" steak?

Yes, I don't know why I said club. You have the c. Then
you gots the b, and the u. I came up with club.

nancy

Nancy Young > wrote in message
. ..
> The Ranger wrote:
[snip]
>> BTW: Isn't it "cubed" steak?
>
> Yes, I don't know why I said club. You have the c.
> Then you gots the b, and the u. I came up with club.

When I read the subject, I thought, "Hmmm. Bacon, Turkey,
Lettuce and Tomato. Let's see how she fried'em with steak?"
All's clear now.

The Ranger

"Nancy Young" wrote:
>
> That's what I made for dinner.

Club steak is Delmonico... don't you think that's wasteful... using
club steak for chicken fried is like using filet mignon for pot pies.
Chicken fried steak is cube steak (a tough cut of chuck mechanically
tenderized).

http://en.wikipedia.org/wiki/Chicken_fried_steak


---

On Thu 26 Jun 2008 04:16:24p, Nancy Young told us...

> That's what I made for dinner. Right after saying I don't
> like frying in the house, I pick a day when the windows
> are closed and fry up some steaks. Duh.
>
> Came out tasty, the crust was nice. And, I made the milk
> gravy.
>
> nancy

I NEED to make some chicken fried steak soon! I don't care for the milk
gravy poured over the meat, but I do like some on the side to dip bites of
the steak in. And, as Janet said, lots of black pepper. I put quite a bit
of black pepper in my flour coating mixture, too.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Oh, no, not another learning experience!
-------------------------------------------

"Sheldon" > wrote in message
...
> "Nancy Young" wrote:
>>
>> That's what I made for dinner.
>
> Club steak is Delmonico... don't you think that's wasteful... using
> club steak for chicken fried is like using filet mignon for pot pies.
> Chicken fried steak is cube steak (a tough cut of chuck mechanically
> tenderized).
>
> http://en.wikipedia.org/wiki/Chicken_fried_steak


Nope usually round steak.


--
Old Scoundrel

(AKA Dimitri)

Nancy Young > wrote:

> That's what I made for dinner. Right after saying I don't
> like frying in the house, I pick a day when the windows
> are closed and fry up some steaks. Duh.
>
> Came out tasty, the crust was nice. And, I made the milk
> gravy.

Did you really use ribeye steaks or do you mean "cube steaks"?

-sw

Sqwertz > wrote:

> Nancy Young > wrote:
>
>> That's what I made for dinner. Right after saying I don't
>> like frying in the house, I pick a day when the windows
>> are closed and fry up some steaks. Duh.
>>
>> Came out tasty, the crust was nice. And, I made the milk
>> gravy.
>
> Did you really use ribeye steaks or do you mean "cube steaks"?

Err... Strip... whatever.

-sw

On Thu 26 Jun 2008 05:20:28p, Michael "Dog3" told us...

> "Nancy Young" >
> : in rec.food.cooking
>
>> Janet wrote:
>>> "Nancy Young" > wrote
>>
>>>> That's what I made for dinner. Right after saying I don't
>>>> like frying in the house, I pick a day when the windows
>>>> are closed and fry up some steaks. Duh.
>>>> Came out tasty, the crust was nice. And, I made the milk gravy.
>>
>>> OOOH. I love chicken fried steak and milk gravy with lots of pepper.
>>> Did you have it with garlic mashed potatoes, by any chance?
>>
>> I thought of it! But I had some of Gordon Ramsey's potato/onion
>> gratin left over so I had that.
>>
>> I think next time I will make sure to use more pepper, since you says
>> lots.
>
> Janet is right. Lots of fresh craked pepper. Besides the gratin what
> else did you serve? I usually serve steamed green beans. Sometimes
> spinach.
>
> Michael
>
>

My choice would be mashed potatoes and fried okra, with a side of sliced
tomatoes.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If all else fails, lower your standards.
-------------------------------------------

Janet wrote:

>
> "Nancy Young" > wrote in message
> . ..
>> That's what I made for dinner. Right after saying I don't
>> like frying in the house, I pick a day when the windows
>> are closed and fry up some steaks. Duh.
>> Came out tasty, the crust was nice. And, I made the milk
>> gravy.
>> nancy
>
> OOOH. I love chicken fried steak and milk gravy with lots of pepper. Did you
> have it with garlic mashed potatoes, by any chance?

That's a favorite of mine, down at the North Hollywood Diner. Abeit they
don't have garlic potatoes.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found: a free GG-blocking news *feed* --> http://usenet4all.se

"Dimitri" > wrote in message
...
>
> "Sheldon" > wrote in message
> ...
>> "Nancy Young" wrote:
>>>
>>> That's what I made for dinner.
>>
>> Club steak is Delmonico... don't you think that's wasteful... using
>> club steak for chicken fried is like using filet mignon for pot pies.
>> Chicken fried steak is cube steak (a tough cut of chuck mechanically
>> tenderized).
>>
>> http://en.wikipedia.org/wiki/Chicken_fried_steak
>
>
> Nope usually round steak.
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)
>
I don't know what cut they use at Shoney's, but when I make it I use pounded
round steak.

On Thu 26 Jun 2008 06:13:42p, Janet told us...

>
> "Dimitri" > wrote in message
> ...
>>
>> "Sheldon" > wrote in message
>> .
>> ..
>>> "Nancy Young" wrote:
>>>>
>>>> That's what I made for dinner.
>>>
>>> Club steak is Delmonico... don't you think that's wasteful... using
>>> club steak for chicken fried is like using filet mignon for pot pies.
>>> Chicken fried steak is cube steak (a tough cut of chuck mechanically
>>> tenderized).
>>>
>>> http://en.wikipedia.org/wiki/Chicken_fried_steak
>>
>>
>> Nope usually round steak.
>>
>>
>> --
>> Old Scoundrel
>>
>> (AKA Dimitri)
>>
> I don't know what cut they use at Shoney's, but when I make it I use
> pounded round steak.

I think originally that just about all chicken fried steak was made using
pounded round steak. With the introduction of cubing (tenderizing)
machines in butcher shops and supermarkets, many people gravitated to using
cubed steak as an alternative to pounding the round steak.

Years back, when my mother began using cubed steak in lieu of pounding the
round steak herself, she would select the round steak from either the
butcher or the supermarket meat department and have them run it through the
cubing machine. By doing this, she knew exactly what quality of meat was
being used before it was put through the machine.

There is some difference in the final result depending on which method is
used, but I like both.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
How many times do I have to tell you
that drilling holes in your head will
not relieve stress?
-------------------------------------------

Janet > wrote:

>"Dimitri" > wrote in message

>> "Sheldon" > wrote in message

>>> Club steak is Delmonico... don't you think that's wasteful... using
>>> club steak for chicken fried is like using filet mignon for pot pies.
>>> Chicken fried steak is cube steak (a tough cut of chuck mechanically
>>> tenderized).

>> Nope usually round steak.

>I don't know what cut they use at Shoney's, but when I make it I use pounded
>round steak.

I don't see why a thin slice of boneless ribeye would be
wasted in this dish, assuming it's prepared competently enough
and the batter isn't like a half-inch thick.

We're probably talking at most 3 or 4 ounce piece of steak.

Think of it as "Mediterranean Style" proportions...

S.

On Thu 26 Jun 2008 06:46:58p, Steve Pope told us...

> Janet > wrote:
>
>>"Dimitri" > wrote in message
>
>>> "Sheldon" > wrote in message
>
>>>> Club steak is Delmonico... don't you think that's wasteful... using
>>>> club steak for chicken fried is like using filet mignon for pot pies.
>>>> Chicken fried steak is cube steak (a tough cut of chuck mechanically
>>>> tenderized).
>
>>> Nope usually round steak.
>
>>I don't know what cut they use at Shoney's, but when I make it I use
>>pounded round steak.
>
> I don't see why a thin slice of boneless ribeye would be
> wasted in this dish, assuming it's prepared competently enough
> and the batter isn't like a half-inch thick.
>
> We're probably talking at most 3 or 4 ounce piece of steak.
>
> Think of it as "Mediterranean Style" proportions...
>
> S.
>

Because it won't produce the same texture or flavor. If you want ribeye
prepared that way, so be it, but it won't be equal to chicken fried steak.
Ribeye is my very favorite cut of steak for grilling, however.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The death of God left the angels in a
strange position.
-------------------------------------------

>
> Because it won't produce the same texture or flavor. If you want ribeye
> prepared that way, so be it, but it won't be equal to chicken fried steak.
> Ribeye is my very favorite cut of steak for grilling, however.
>
> --
> Wayne Boatwright

A ribeye is my favorite cut of steak too. There's a restaurant here in
Houston where ribeye is used for CFS. Can't comment on it as I've never had
it.

Chicken Fried Ribeye Steak $16.95
Traditional Texas Style

The name of the restaurant used to be Confederate House but to be PC they
changed it to The State Grille

http://thestategrille.com/page/o4qh/Menu.html

>> potato/onion gratin left over so I had that.
>
> There's a thought!
>
> BTW: Isn't it "cubed" steak?


So what IS cubed steak? I don't recall seeing it in my local market. Is it
know by another name?

Jon

"Sheldon" > wrote in message
...
> "Nancy Young" wrote:
>>
>> That's what I made for dinner.
>
> Club steak is Delmonico... don't you think that's wasteful... using
> club steak for chicken fried is like using filet mignon for pot pies.
> Chicken fried steak is cube steak (a tough cut of chuck mechanically
> tenderized).
>
> http://en.wikipedia.org/wiki/Chicken_fried_steak

Thanks for the link Sheldon. That answers my question above.

Jon

On Thu 26 Jun 2008 08:49:10p, Zeppo told us...

>
>
>>> potato/onion gratin left over so I had that.
>>
>> There's a thought!
>>
>> BTW: Isn't it "cubed" steak?
>
>
> So what IS cubed steak? I don't recall seeing it in my local market. Is
it
> know by another name?
>
> Jon

Good definition he

http://en.wikipedia.org/wiki/Cube_steak

Not knowing where you live, it might also be called tenderized steak. This
would not imply tenderizing by chemical means, but by a mechanical
tenerizing machine.

HTH


--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Famous last words - You and what army?
-------------------------------------------

"Chris Marksberry" > wrote in message
...
>
>>
>> Because it won't produce the same texture or flavor. If you want ribeye
>> prepared that way, so be it, but it won't be equal to chicken fried
>> steak.
>> Ribeye is my very favorite cut of steak for grilling, however.
>>
>> --
>> Wayne Boatwright
>
> A ribeye is my favorite cut of steak too. There's a restaurant here in
> Houston where ribeye is used for CFS. Can't comment on it as I've never
> had it.
>
> Chicken Fried Ribeye Steak $16.95
> Traditional Texas Style
>
> The name of the restaurant used to be Confederate House but to be PC they
> changed it to The State Grille
>
> http://thestategrille.com/page/o4qh/Menu.html

I've never eaten at The State Grille, but I did get the CFS at Ouisie's
Table (http://www.ouisiestable.com/) once, after I saw a recommendation for
it on houston.eats (I think Kelly Younger recommended it?). *Wonderful*!!
Hands-down the best CFS I've ever had (and the most expensive, too--LOL!).

Mary

Zeppo wrote:
>>> potato/onion gratin left over so I had that.
>>
>> There's a thought!
>>
>> BTW: Isn't it "cubed" steak?
>
>
> So what IS cubed steak? I don't recall seeing it in my local market.
> Is it know by another name?

If you look for it in the supermarket, there's a decent chance
you'll find it ... it looks like steak that's been danced on by
a guy in golf shoes.

I think it's supposed to be round steak. The ones I had were
labeled as chuck.

nancy

"Zeppo" > wrote in message
. ..
>
>
>>> potato/onion gratin left over so I had that.
>>
>> There's a thought!
>>
>> BTW: Isn't it "cubed" steak?
>
>
> So what IS cubed steak? I don't recall seeing it in my local market. Is it
> know by another name?
>
> Jon

Essentially, it's a mechanically tenderized steak. It looks as if the top
has been scored in a criss-cross pattern, which of course is because it has
been scored in a criss-cross pattern in an effort to make it more tender.
;-)

kimberly

On Jun 26, 10:49*pm, "Zeppo" > wrote:
> >> potato/onion gratin left over so I had that.
>
> > There's a thought!
>
> > BTW: Isn't it "cubed" steak?
>
> So what IS cubed steak? I don't recall seeing it in my local market. Is it
> know by another name?
>
> Jon

Sometimes it's called "minute steak."

N.

"Nancy Young" > wrote in message
. ..
> That's what I made for dinner. Right after saying I don't
> like frying in the house, I pick a day when the windows
> are closed and fry up some steaks. Duh.
> Came out tasty, the crust was nice. And, I made the milk
> gravy.
> nancy

Only eat it out-never make it at home. Let's face it-it aint good for you.

On Jun 28, 1:05*pm, "Kswck" > wrote:
>
> Only eat it out-never make it at home. Let's face it-it aint good for you..

That seems backwards to me. If you eat it at a restaurant (or diner,
more likely) it's much more likely to be unhealthy, if by unhealthy
you mean mystery meat saturated in unknown fat. If you make it at
home there's nothing difficult about using good meat and very little
oil at a proper temperature so the end product is no threat to your
health whatsoever. -aem

On Jun 28, 5:37*pm, aem > wrote:
> On Jun 28, 1:05*pm, "Kswck" > wrote:
>
>
>
> > Only eat it out-never make it at home. Let's face it-it aint good for you.
>
> That seems backwards to me. *If you eat it at a restaurant (or diner,
> more likely) it's much more likely to be unhealthy, if by unhealthy
> you mean mystery meat saturated in unknown fat. *If you make it at
> home there's nothing difficult about using good meat and very little
> oil at a proper temperature so the end product is no threat to your
> health whatsoever. * *-aem

I'm with you, aem - I would never order it out unless I really knew
the diner well. At diners or restaurants, it's "mystery meat," and
often the cuts are so cheap that they are filled with inedible
gristle. The gravy covers all the nasties, so you don't know what
you're eating until it's too late.

I like my homemade country fried steak - and to the OP, there are
hundreds of things eaten every day by all of us that aren't
particularly healthy - that doesn't mean one can't indulge now and
then.

N.

"Nancy2" > wrote in message
...
On Jun 28, 5:37 pm, aem > wrote:
> On Jun 28, 1:05 pm, "Kswck" > wrote:
>
>
>
> > Only eat it out-never make it at home. Let's face it-it aint good for
> > you.
>
> That seems backwards to me. If you eat it at a restaurant (or diner,
> more likely) it's much more likely to be unhealthy, if by unhealthy
> you mean mystery meat saturated in unknown fat. If you make it at
> home there's nothing difficult about using good meat and very little
> oil at a proper temperature so the end product is no threat to your
> health whatsoever. -aem

I'm with you, aem - I would never order it out unless I really knew
the diner well. At diners or restaurants, it's "mystery meat," and
often the cuts are so cheap that they are filled with inedible
gristle. The gravy covers all the nasties, so you don't know what
you're eating until it's too late.

I like my homemade country fried steak - and to the OP, there are
hundreds of things eaten every day by all of us that aren't
particularly healthy - that doesn't mean one can't indulge now and
then.

N.

To clarify: I don't make it at home because I do not deep fry.