Maybe they're just "medium rare"
 

Was browsing Huggins & Scott's latest auction catalog tonight and saw this sentence as part of the description of Lot No. 32, a 1961 Topps Dice Game Brooks Robinson card:

In a hobby where the term "rare" is often overused, the offered 1961 Topps Dice Game Brooks Robinson is appropriately billed as such.

Good job by H&S, I thought, kind of calling out the cheapening of the "rare" label in our hobby.

Then I came to Lot 889, a group of three T206 Shag Shaugnessy cards:

These (3) rare T206 singles have been slabbed SGC 40 (Old Mill reverse), SGC 30 (Piedmont) and SGC 10 (Piedmont).

Good for a laugh.

thanks
 

Thanks for pointing that out.

Wow. Sarcasm from Leon. Go figure.

sure thing..
 

Pot... meet kettle.

What did I miss?
 

where is the sarcasm in Leon's post?

Sweet holy Moses, can we cut the sarcasm out? You've both ruined my entire morning of enjoyment on the site. Can't a fella have some good clean fun out here without sarcasm ruining it? I only wish you both enjoyed the hobby as much as me and could prove it by losing the sarcasm. Best wishes.

Jason,

If I may speak for both gentlemen.......Rob was referencing deer meat and the manner in which it was meant to be eaten. While Leon, a bit fed-up with deer threads, gave Rob the finger and sarcastically suggested that eating medium rare deer meat is for nerds and would never be served in any of his restaurant chains! He also slily implied that deer jerky taste way better when cooked in a kettle. At least, that is my interpretation.

Lovely Day...

Oh no...not another deer bashing thread.

It is very difficult to get good jerky in NYC, I can tell you that.

Perhaps our next Net 54 NYC Dinner Thread Dinner could be at a jerky restaurant? Or if one cannot be found we'll just have a bunch of jerks come to the dinner? :)

Jeff- count me among the latter.

Wow, thanks Iggy...
 

I totally missed the deer references and innuendo!
Now I can see how this would all make sense.

Jeff, a sad day indeed, isn't it, when such tomfoolery can interrupt a perfectly lovely day of browsing your favorite message board....so unfortunate. And to think that we all had a future. Send me your Hank Greenberg collection to soothe your troubled mind. Charity is the only true path towards forgiveness and true peace. PM me and I will send you the address.

Leon, if you ain't serving deer jerky in your restuarants, then what IS on the menu, for heaven's sake?!

Barry, remain calm....serenity now!

Well, Barry, any dinner that has you, me, Joe D and Mike Sarno at it has all the jerky one could ever need.

menu?
 

Our restaurants serve approximately 35% chicken fried steaks, smothered in gravy. Throw two big piles of mashed potatos on top, add more gravy.....and there you have it. There is lots of other food too but that is the most popular. regards

These guys deliver:
http://www.joburgjerky.com/

Amen!

i consulted 5 t206 experts personally and we had a good look at the lot...it's at best inconclusive that these cards are medium rare.

My condolences to the friends and family of any deer that has been turned into jerky.

Leon,

I haven't had a nice chicken fried steak since my days as an undergrad in Texas. It's hard to find fried okra too here on the east coast. Miss that southern cookin' sometimes.

Mike

did someone say dinner?

About 10 years ago, a friend and I flew to High Point, NC for the annual furniture market. We got there late one evening and were both hungry, so we found a late nite diner to grab a bite to eat. I think I had a burger, but my friend wanted a chicked fried steak dinner (just as Leon described). The waitress had no clue what he was talking about. He then tried to describe what it was and how it was cooked, but she just looked at him like he was crazy. He finally gave up and ordered something else. Chicken fried steak must be a Texas thing.

No room for a serious post in this thread.

OK, since this thread is going nowhere, I might as well take the opportunity
to learn something. Speaking as a native Californian, what the heck is
chicken fried steak? Is it chicken fried up like a steak? Maybe a steak fried by a chicken? Help ......

Damn West Coasters!


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

OK, thanks for the link Jim. It's like weiner schnitzel. Texas health food.
I can honestly say I've never had it here in the SF Bay area.

here ya go
 

Chicken Fried Steak as described...

http://www.grandys.com/

Chicken Fried Steak can definitely be found in the Virginia/North Carolina area though it's usually called Country Fried Steak.

In a pinch just find a Cracker Barrel.

Country Fried Steak
A generous portion of our USDA Choice Steak breaded and deep fried then topped with our own Sawmill Gravy.

There is a description in Dan Jenkins' Semi-Tough that starts with "a steak that has had the sh*t beat out of it" or words to that effect.

I claim responsibility for the first description, but not the second :)

They have it here in the Cincinnati area. I've mostly seen it referred to as a Country Fried Steak, but I have seen it called Chicken Fried Steak also.

Never saw chicken fried steak in Brooklyn...but last Friday I had a dish of steamed little neck clams and bratwurst cooked in beer. Delicious and pretty funky.

I can't say you are missing much. I'm not a big fan of fried foods anyway which probably doesn't help, but the few times I've eaten chicken/country fried steak I thought it was awful...

Come on guys?
 

At least at Momma's house...chicken fried steak and country fried steak are not the same thing. And they are not to be confused with chicken fried chicken or country fried chicken.

Net54, not just a baseball card site..............sure, while we have been discussing the merits of chicken fried steak, you could have purchased a few medium-rare and beautiful (I got that one from you Matt) E98's. But what nutritional value would that bring you??? Stick to this thread and your wife will fall in love with you all over again.

Attachment 24875

Mickey's Favorite Meal

Chicken Fried Steak With Gravy Recipe

Ingredients

2 4-oz. Filet Mignon, pounded thin... don't shred or tear
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic powder
3 eggs beaten
1 clove garlic finely chopped
1 tbls. fresh chopped parsley
Cream Gravy
3 tbls. butter
3 tbls. flour
2 1/2 cups heavy cream or milk

Pinch salt and white pepper
Procedure:

Step One

Heat butter until it boils.
Add flour and cook... constantly stirring for about 2 minutes.
Add cream, salt and pepper.
Bring to a boil.
Simmer for 10 minutes.

Step Two

Combine the following in one bowl... flour, salt, pepper and garlic powder.
In another bowl, mix eggs, chopped garlic and parsley.
Heat oil in a 10 inch skillet.

Step Three

Place each piece of meat in flour mixture, then in egg mixture, then back in flour mixture.
Place in skillet.
Cook about 3 minutes... flip over.

Step Four

Cook about 3 more minutes.
Place on paper towel to remove some of the oil.
Place steak on plate and top with sauce.
Serve with mashed potatoes and vegetable of choice.
Garnish with sprig of parsley.

Lovely Day...

Out of pure curiosity what would be the difference?

Here's Wikipedia's take on the difference:

Typically, in Texas and surrounding states, chicken-fried steak is deep-fried in a pan and served with traditional peppered milk gravy. The same dish is sometimes known as "country-fried steak" in other parts of the United States, where it is subject to some regional variations. Often there is a brown gravy, and occasionally the meat is either pan-fried with little oil, or simmered in the gravy. In some areas, "country steak" may refer to Salisbury steak, a chopped or minced beef patty in brown gravy.

Other meats may be used, with chicken-fried chicken having appeared on many menus substituting a boneless chicken breast for the steak. The dish known as "chicken-fried chicken" differs from the dish known as "fried chicken" because the meat is removed from the bones, and cooked in the fashion of chicken-fried steak. Another term is steak-fried chicken. Boneless pork chops, usually center cut, are served in this manner, as well as beef cutlet (tenderized round steak), buffalo, or boneless chicken breasts.

Note that, although the dish described here is the most common definition of "country-fried steak," some regions of the United States use this term to refer to what, in other regions, would be called chicken-fried chicken (or, at least, something similar, depending on how one precisely defines the recipes).

Sounds like a dish my cardiologist would recommend.

A plate of good chicken-fried steak is really rare.

Well done!

Here's a coupon for ya, Leon!
 

Save some room for dessert....

Grandy's seems like our Denny's so if your from So Cal, stop pretending like you've never had chicken fired steak.

fried catfish today
 

I had a fried catfish dinner at Grandys today. I also got 2 large piles of mashed potatos smothered in brown gravy, with 2 dinner rolls. It was a good day at lunch!!

Those coupons kill our food cost :mad:.

I'm pretty laid back, but seriously, this guy should be banned.

Now that's the best.

Banned? I guess I better not ask what grits are!

Think twice mister
 

You best not, or you be gettin' all the fixins too...

Country Fired Brian

Don't' pretend you haven't heard of that either.

Reading all this talk about chicken fried steak this morning sent me on a mission to get some :D

I had it breakfast style though- chicken fried steak, three eggs over easy, hash browns & sourdough toast w/ grape jelly. And an extra large glass of OJ.

I inadvertently cooked steak-fried chicken last night and spent the better part of the morning vomiting.

You must've had the special at Sal and Mo's.

truth be known.....
 

Truth be known.....the day I bought the restaurants one of the other owners came up to me, after I had said I can't stand their/our Chicken Fried Steak and said that I needed to try it again. He said it was good. I tried it again. I Still can't stand it but for some reason our customers (at least 35%-40%) like it. It tastes like rubber to me. Other stuff on our menu really is good though.

Now, if you get some higher quality chopped steak and then use some really good homemade breading and deep fry it, it can be good. Almost all of the fast food Chicken/Country fried steaks aren't very good though, imo.