Wayne Boatwright wrote:

snip
>
> That should read, "Never order chicken-fried steak anywhere." <g> It's
> only truly good if made at home.


I've been to a few places that pan fry theirs. That you can get and get
good. If it has been deep-fried (country fried) then the best option is
pass.


jim

Wayne Boatwright wrote:

snip
>
> That should read, "Never order chicken-fried steak anywhere." <g> It's
> only truly good if made at home.


I've been to a few places that pan fry theirs. That you can get and get
good. If it has been deep-fried (country fried) then the best option is
pass.


jim

On 2004-11-28, Barbtail > wrote:
>>self rising flour
> This isn't very common in my neck of the woods. It is available, but it's sort
> of unusual in west-coast kitchens.
>
> I love the simplicity of your 3 ingredient recipe, Michael.
>
> Anyone know how much leavening they add to it and what kind(s)?
>
> *curious is California*

This gets real confusing real fast. The South, unlike most of the rest of
the US, has traditionally used soft wheat flours like White Lily and Martha
White. These two classic brands have offered a "self-rising" version for
decades, self-rising meaning the leaveners (baking soda/powder) are already
included. The rest of the US has typically used hard wheat flour which is
higher in protein and doesn't typically offer a self-rising line, although
there are exceptions. In California, self-rising usually means Bisquick or
a non-instant pancake mix like the old style add-milk/egg/oil Aunt Jemima
(still available if you can find it). But, these are still made with hard
wheat flour. Cake flour is a soft flour, but in the rest of the US it's a
premium flour and is going to cost more than off the shelf gen purpose
flours. You want fluffy ...soft. You want breads ...hard. White Lilly can
be mail ordered.

http://www.whitelily.com/

nb