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#2
09-14-2010, 12:48 PM
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here ya go
__________________
Leon Luckey www.luckeycards.com 
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#3
09-14-2010, 01:04 PM
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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.
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#4
09-14-2010, 01:13 PM
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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.
__________________
Net 54-- the discussion board where people resent discussions.  My avatar is a sketch by my son who is an art school graduate. Some of his sketches and paintings are at https://www.jamesspaethartwork.com/
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#5
09-14-2010, 01:28 PM
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I claim responsibility for the first description, but not the second
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#6
09-14-2010, 01:32 PM
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Quote:
Last edited by Doug; 09-14-2010 at 01:42 PM.
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#7
09-14-2010, 01:38 PM
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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.
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#8
09-14-2010, 01:45 PM
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Quote:
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#9
09-14-2010, 01:53 PM
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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.
chickenfried.jpg 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...
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#10
09-14-2010, 01:50 PM
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Come on guys?
Quote:
__________________
R Dixon Last edited by rdixon1208; 09-14-2010 at 01:50 PM.
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#11
09-14-2010, 02:08 PM
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Quote:
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#12
09-14-2010, 02:42 PM
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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).
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#13
09-14-2010, 02:51 PM
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Sounds like a dish my cardiologist would recommend.
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