Pleasant disappointment?

Quoted message said:

I #!*#'d up!

Meaning you became ill from this meal? Is Denny's the place where they
have that hash brown lined "breakfast bowl" filled with eggs, bacon,
cheese, sausage...and then they GIVE you side dishes of pancakes and
MORE bacon/sausage/ham? And we wonder why people are fat in the USA.
That "breakfast bowl" could easily feed 3 people.

"Food For Thought" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

I #!*#'d up!

Meaning you became ill from this meal? Is Denny's the place where they
have that hash brown lined "breakfast bowl" filled with eggs, bacon,
cheese, sausage...and then they GIVE you side dishes of pancakes and
MORE bacon/sausage/ham? And we wonder why people are fat in the USA.
That "breakfast bowl" could easily feed 3 people.

Ill with GUILT!!! YES! YES, IT'S ALL TRUE!!! OH, WOH WOH WOH!!! [CRYIN] I
didn't NOTICE the "breakfast bowl" [sniffles] but IT CAME WITH EGGS.
WAAAAHHHHHHH. And.. and.. and.. it was fat-filled... WAAAAHH... but
but... IT WASN'T A "BREAKFAST BOWL." AAAWWWHAAAAHAAAHAAAWAHHHH. OHHHHHH
THE HUMANITY!!!! Damn the GRAVY!!!!

You?

Andy

--
"What can possibly go wrong... go wrong... go wrong..."
- Pop

"Andy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Food For Thought" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

I #!*#'d up!

Meaning you became ill from this meal? Is Denny's the place where they
have that hash brown lined "breakfast bowl" filled with eggs, bacon,
cheese, sausage...and then they GIVE you side dishes of pancakes and
MORE bacon/sausage/ham? And we wonder why people are fat in the USA.
That "breakfast bowl" could easily feed 3 people.

Ill with GUILT!!! YES! YES, IT'S ALL TRUE!!! OH, WOH WOH WOH!!! [CRYIN] I

I have always wanted to try chicken fried steak.

I'm afraid it won't live up to my expectations. Anyone have a foolproof
recipe?

cheers

Andy said:

So, instead, on the way back, I went to Denny's.

Well, you're obviously not black or Arab...

-L.

-L. said:

Andy said:

So, instead, on the way back, I went to Denny's.

Well, you're obviously not black or Arab...

-L.

Heh. That's a blanket statement if I ever heard one. I'm probably the
whitest white woman you'll ever see and *I* was descriminated against at a
Denny's. People of all other races were seated after us and served first,
even large parties. You didn't see me running to file a lawsuit. Instead,
we tipped the server (who knew what was going on and at least got us our
coffee) and walked OUT.

Jill

Chicken fried steak? I didn't know chickens could cook!

jmcquown said:

Not really a recipe. It's more a method. It's called "chicken fried"
because it's like frying chicken.

Well, you've really done it now. This is about my favorite thing in
the world, and I've managed to avoid it for a long time - until now,
that is <G>. CFS, here we come. Taters, gravy and peas, too.

jmcquown wrote on 01 May 2005 in rec.food.cooking

Quoted message said:

Beat a couple of eggs with a little bit of cold water. Dip the
steak in the egg, then dredge in *well seasoned* flour (lots of
salt & pepper... when you think you've added enough, add a little
more).

For Italian chicken fried steak...dip the meat in pizza sauce before
breading.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet said:

jmcquown wrote on 01 May 2005 in rec.food.cooking

Quoted message said:

Beat a couple of eggs with a little bit of cold water. Dip the
steak in the egg, then dredge in *well seasoned* flour (lots of
salt & pepper... when you think you've added enough, add a little
more).

For Italian chicken fried steak...dip the meat in pizza sauce before
breading.

You're kidding, right, Mr. B?

kili

kilikini wrote on 01 May 2005 in rec.food.cooking

Quoted message said:

You're kidding, right, Mr. B?

kili

You'll never now...till you try it...seen it on the back of some kraft
product.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

AlleyGator said:

Well, you've really done it now.

Yeah Jill, thanks a heap!

Now I gotta go out and git me a cube steak 'n eggs 'n tatters 'n....

This wasn't on my day planner!! 😉

nb

Andy said:

Woke up. Got outta bed.
Dragged a comb across my head...

Decided to try Burger-King's new high-risk "omelet" sandwich.

When I got there, BK had been bulldozed and in it's place was the

steel-

Quoted message said:

frame skeleton of a new office building.

I'd had second thoughts about trying it. Obviously it wasn't in the

cards

Quoted message said:

for me.

So, instead, on the way back, I went to Denny's. Tried their "country

(?)

Quoted message said:

fried steak and eggs" instead!

1 Chicken fried steak with country gravy
2 eggs
2 buttermilk biscuits with gravy
3 pancakes with butter and syrup

3 cups of coffee (extra)

I #!*#'d up!

Andy

Sounds like my lunch at the Cracker Barrel the other day:

Chicken Fried steak and gravy (steak was about the size of my hand)
2 eggs over easy
grits
hashbrown casserole
biscuits and more gravy
Unsweet Iced tea

There is no telling how many calories I ingested in that meal. I only
go to the CB once or twice a year, and that is the reason why.

notbob said:

AlleyGator said:

Well, you've really done it now.

Yeah Jill, thanks a heap!

Now I gotta go out and git me a cube steak 'n eggs 'n tatters 'n....

This wasn't on my day planner!! 😉

nb

Always happy to help someone plan their day 🙂

Jill

Joseph Littleshoes said:

The traditonal Wiener Schnitzel with a piece of veal marinated in lemon
juice then dipped in egg and bread crumbs is very good also.
---

Don't you also have to top that off with smoked herring <G>? Or is it
a haddock? I don't know where I heard that, but it sounds familiar.

rmg said:

"Andy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have always wanted to try chicken fried steak.

I'm afraid it won't live up to my expectations. Anyone have a foolproof
recipe?

@@@@@ Now You're Cooking! Export Format

Chicken Fried Steak With Gravy

meats and poultry

6 cube steaks
2 large eggs; lightly beaten
12 ounces evaporated milk
1 1/4 cups flour; seasoned with
2 t. pepper and 1 t. salt
vegetable oil
1/4 cup beef broth

Sandwich each steak between pieces of wax paper and pound with a blunt
instrument until about 1/4" thick. In a large shallow dish, stir
together
eggs and evaporated milk and soak steaks in milk mixture. Dredge
steaks in
seasoned flour, coating thoroughly. Dip steaks in miik mixture again,
then
put on a rack. Dust both sides of each steak with some of the
remaining
seasoned flour.

Put enough oil in a deep skillet to reach a depth of 1/2" and heat to
360F.
With tongs, ease steaks, 2 at a time, into oil. Cook each pair of
steaks
until dark golden brown on the bottom, about 4 mins. Turn steaks and
cook
untiol browned well, about 3 min. more. Remove steaks from oil with
tongs
or slotted spoon and drain on paper towels. Keep steaks warm,
uncovered.

Pour off all but 3 tablespoons oil and return skillet to heat.
Sprinkle 2
tablespoons remaining seasoned flour over hot oil, stirring
constantly.
Cook flour mixture a full minute, scraping bottom of skillet as you
stir.
Add milk and broth gradually, stirring constantly. Cook gravy,
stirring
until thick, and add salt and pepper to taste.

- - - - - - - - - - - - - - - - - -

Contributor: Gourmet, March 1994

Yield: 6 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Quoted message said:

Ill with GUILT!!! YES! YES, IT'S ALL TRUE!!! OH, WOH WOH WOH!!!

[CRYIN] I

Quoted message said:

didn't NOTICE the "breakfast bowl" [sniffles] but IT CAME WITH EGGS.
WAAAAHHHHHHH. And.. and.. and.. it was fat-filled... WAAAAHH... but
but... IT WASN'T A "BREAKFAST BOWL." AAAWWWHAAAAHAAAHAAAWAHHHH.

OHHHHHH

Quoted message said:

THE HUMANITY!!!! Damn the GRAVY!!!!

Quoted message said:

You?

Jesus. That speaks for itself....stay away from crappy food, people!
LOL

Andy said:

Woke up. Got outta bed.
Dragged a comb across my head...

Decided to try Burger-King's new high-risk "omelet" sandwich.

When I got there, BK had been bulldozed and in it's place was the steel-
frame skeleton of a new office building.

I'd had second thoughts about trying it. Obviously it wasn't in the cards
for me.

You didn't miss anything much. I had to be out the door at 7.30am one
day last week, so when I'd finished my business I was STARVING. It was
about 25 past ten and I walked past a BK so I went in to get a drink.
Their breakfast menu was still up, so I ordered the omelet sandwich
combo. Cheap, full of protein, not so big on the flavour department...
(and no I didn't eat the 'hash browns' they pressed on me! I had one
to taste-test and decided I wasn't missing anything) It was certainly
a filling breakfast.
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

Wayne Boatwright said:

On Sun 01 May 2005 08:16:44p, Joseph Littleshoes wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sun 01 May 2005 03:04:06p, Joseph Littleshoes wrote in
rec.food.cooking:

> I love chicken fried steak but i use only the beaten egg yolk and

Quoted message said:

Quoted message said:

> seaoned Italian bread crumbs instead of the more traditonal

flour.

Quoted message said:

Quoted message said:

>
> The traditonal Wiener Schnitzel with a piece of veal marinated in

Quoted message said:

Quoted message said:

> lemon juice then dipped in egg and bread crumbs is very good

also.

Quoted message said:

Quoted message said:

> ---
> JL

Those both sound good but, as you said, it is not traditional.

M. Boatwright:

The other day i was reading about the "double dipping" or breading

of

Quoted message said:

meats and veggies, unfortunately, despite trying i can not find the
article i was reading about it. I know it is in the house and I

will

Quoted message said:

find it, but, if I may take a moment of your time, to describe, and

that

Quoted message said:

poorly compared to the article i can not find, a process of layering

a

Quoted message said:

bit of grated cheese between layers of bread crumbs on a piece of

meat

Quoted message said:

or a veggie such as a mushroom or an okra?

And that only to hope, Sir, that you, or anybody else may be able to

Quoted message said:

give me better, more precise instructions than that which i so

poorly

Quoted message said:

recall?

I am familiar with the "cordon blue" styled pieces of meat, thin,

and

Quoted message said:

layered with cheese, rolled up, dipped in batter and deep fried.

But the process i read goes something like this;

Dip the thinly beaten piece of meat in seasoned flour, then dip in
beaten eggs, dip in seasoned bread crumbs, then in more egg, then in

Quoted message said:

grated cheese, then egg again, then a final layer of seasoned bread
crumbs. IIRC the layers should by laid to rest between coatings to
allow an adhesion between the layers to develop. Abstractly it

seems

Quoted message said:

this would be a very nice way to cut into a piece of food with a

thin

Quoted message said:

layer of melted cheese around it, but as mentioned above, the

"cordon

Quoted message said:

blue" method seems timelier, easier, simpler.

If only i could find that darned article it would probly assuage my
curiosity and i would not be posting this.

Having reviewed and edited this contribution to RFC, i occurs to me

to

Quoted message said:

dredge the piece of meat in flour, then egg, then the cheese, then

more

Quoted message said:

egg and a last coating of bread crumbs, 1 layer of breadcrumbs

rather

Quoted message said:

than 2?

I personally think that would be preferable, but see below for my
reasoning.

Thanks Wayne:

I probly would not have mentioned it except i still can't find
that....article. You make an interesting point or 2.

Quoted message said:

Quoted message said:

---
JL

You've brought up some interesting points of breading, Joseph, and I
believe you've made a more thorough study of the process than I have.

My "standard" method of breading thinly pounded chicken, pork, or veal

involves seasoning both sides of the meat itself first,

I rarely do this, i know it is s.o.p. but do not salt much of anything.
I do put a bit of salt in my jar of "seasoned flour" that i keep for
very lightly flouring mushrooms or making a roux as i find the salt is
good with the other herbs in the flour. Recently i have become addicted
to Zatarains Creole seasoning.

Quoted message said:

then dredging in
plain flour, followed immediately by dipping into an egg/milk mixture,

Because of a Jeff Smith Frugal Gourmet" t.v. show i saw years ago, i
only use egg yolk for for breading, i find it makes a firmer coating
than the use of the whole egg.

Quoted message said:

then
finally into plain or seasoned crumbs. I only let the pieces rest
after
the final breading, usually on a rack for 10-15 minutes. Most of the
time
I use dry breadcrumbs, but I do sometimes use freshly made
breadcrumbs.

That is the best but i rarely do so. I have some Alaskan river salmon in
the freezer, i think tonight will be small dice of home made fresh
bread, rather than dry (commercial "Italian" seasoned) bread crumbs with
which to sauté the breaded fish.

Often time i quickly sauté a cut up veggie (or whole mushroom cap) in a
light dusting of egg and flour, the person i learned this from called
such treated articles "dore" gilded as they are quickly sauted to a
"golden" colour.

Quoted message said:

I sometimes mix a dry grated cheese like parmesan or romano with the
breadcrumbs, but I have never actually used a cheese as a separate
layer.

When I first began experimenting with breading, I did try a double
coating
of breadcrumbs. The opinion in our house was unanimous that it was
too
much breading. You've got me thinking about the separate layer of
cheese,
and I wonder if we might like that, or feel as we did about the second

layer of crumbs.

I intend to give it a try, but we are still eating meat i cooked 2 weeks
ago and froze, jut finishing up a braised chuck roast and i still have a
couple of pounds of meat loaf in the 'fridge, along with all the
fish.---
JL

Quoted message said:

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Karen AKA Kajikit <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

You didn't miss anything much.

I didn't think so, thanks.

Quoted message said:

~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com

I'm this close > < to buying a cat! Cats love me for some reason! Lived
in a twin house and used to take care of the other 1/2's cats from time
to time. They had those spiral "stair-step" platforms up to the ceiling
and would just give me the unspoken "OK, It's you. Clean the litter
box!" acknoledgement, as I walked past.

Little lions! Gotta luv 'em!

Andy