[OT] Chicken fried steak gravy question

dammit you have just messed up the whole deal, you are probably a relative
of mine,... wait... in ky thats not a disqualifier now iis it, Lee...
"Matthew" wrote in message
g.com...
I was born in Hills of Kentucky spent many many years there Have been In
Florida for too dang long


"Stormmee" wrote in message
...
refresh my memory? are you from ky or did you just grow up thre, Lee
"Matthew" wrote in message
g.com...

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about
how to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of
the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of
the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge
in flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only
a few tablespoonfuls. Enough to brown the flour-coated and beaten to
death with a mallet round steak. The meat can actually be simmered
in the white gravy after browning rather than served on top. I
haven't done this in a long time so I'll have to look for my recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or Country
Fried Steak) isn't something I grew up with. I only learned to love it
since moving to the southern US and eating it in restaurants. I've
only cooked it a few times and then never with lard! CFS is pan fried
and the gravy for CFS is a simple bechamel with lots of pepper.

Jill

I had the best of both worlds Kentucky is a northern state with
southern influence ;-)

Matthew said "Kentucky is a northern state with southern
influence ;-) "

B. S. my friend.
"Matthew" wrote in message
g.com...

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about
how to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of
the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of
the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only a
few tablespoonfuls. Enough to brown the flour-coated and beaten to
death with a mallet round steak. The meat can actually be simmered in
the white gravy after browning rather than served on top. I haven't
done this in a long time so I'll have to look for my recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or Country
Fried Steak) isn't something I grew up with. I only learned to love it
since moving to the southern US and eating it in restaurants. I've only
cooked it a few times and then never with lard! CFS is pan fried and the
gravy for CFS is a simple bechamel with lots of pepper.

Jill

I had the best of both worlds Kentucky is a northern state with southern
influence ;-)

In either case to say what he did above, he is a traitor.
"Stormmee" wrote in message
...
refresh my memory? are you from ky or did you just grow up thre, Lee
"Matthew" wrote in message
g.com...

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about
how to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of
the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of
the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge
in flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only
a few tablespoonfuls. Enough to brown the flour-coated and beaten to
death with a mallet round steak. The meat can actually be simmered in
the white gravy after browning rather than served on top. I haven't
done this in a long time so I'll have to look for my recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or Country
Fried Steak) isn't something I grew up with. I only learned to love it
since moving to the southern US and eating it in restaurants. I've only
cooked it a few times and then never with lard! CFS is pan fried and
the gravy for CFS is a simple bechamel with lots of pepper.

Jill

I had the best of both worlds Kentucky is a northern state with southern
influence ;-)

If he has relatives there, he has to be related to one of us and, at this
time, that may not be a good thing with his current remarks.
"Stormmee" wrote in message
...
dammit you have just messed up the whole deal, you are probably a relative
of mine,... wait... in ky thats not a disqualifier now iis it, Lee...
"Matthew" wrote in message
g.com...
I was born in Hills of Kentucky spent many many years there Have been In
Florida for too dang long


"Stormmee" wrote in message
...
refresh my memory? are you from ky or did you just grow up thre, Lee
"Matthew" wrote in message
g.com...

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about
how to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon
of the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of
the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge
in flour
again.


Cube steaks are good for this but lard! No! I use canola oil and
only a few tablespoonfuls. Enough to brown the flour-coated and
beaten to death with a mallet round steak. The meat can actually be
simmered in the white gravy after browning rather than served on
top. I haven't done this in a long time so I'll have to look for my
recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or
Country Fried Steak) isn't something I grew up with. I only learned
to love it since moving to the southern US and eating it in
restaurants. I've only cooked it a few times and then never with
lard! CFS is pan fried and the gravy for CFS is a simple bechamel
with lots of pepper.

Jill

I had the best of both worlds Kentucky is a northern state with
southern influence ;-)

???

I was looking at the Maps I got 12 maps all of them different. No wonder
the south lost ;-)

On says it is one says it is not and so on and so on. All I know IS THE
FOOD IS GREAT EITHER WAY


"Granby" wrote in message
...
Matthew said "Kentucky is a northern state with southern
influence ;-) "

B. S. my friend.
"Matthew" wrote in message
g.com...

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about
how to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of
the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of
the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge
in flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only
a few tablespoonfuls. Enough to brown the flour-coated and beaten to
death with a mallet round steak. The meat can actually be simmered in
the white gravy after browning rather than served on top. I haven't
done this in a long time so I'll have to look for my recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or Country
Fried Steak) isn't something I grew up with. I only learned to love it
since moving to the southern US and eating it in restaurants. I've only
cooked it a few times and then never with lard! CFS is pan fried and
the gravy for CFS is a simple bechamel with lots of pepper.

Jill

I had the best of both worlds Kentucky is a northern state with southern
influence ;-)

I guess the STATE OF CONFUSION will win that one.
"Matthew" wrote in message
g.com...
???

I was looking at the Maps I got 12 maps all of them different. No wonder
the south lost ;-)

On says it is one says it is not and so on and so on. All I know IS THE
FOOD IS GREAT EITHER WAY


"Granby" wrote in message
...
Matthew said "Kentucky is a northern state with southern
influence ;-) "

B. S. my friend.
"Matthew" wrote in message
g.com...

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about
how to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of
the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of
the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge
in flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only
a few tablespoonfuls. Enough to brown the flour-coated and beaten to
death with a mallet round steak. The meat can actually be simmered
in the white gravy after browning rather than served on top. I
haven't done this in a long time so I'll have to look for my recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or Country
Fried Steak) isn't something I grew up with. I only learned to love it
since moving to the southern US and eating it in restaurants. I've
only cooked it a few times and then never with lard! CFS is pan fried
and the gravy for CFS is a simple bechamel with lots of pepper.

Jill

I had the best of both worlds Kentucky is a northern state with
southern influence ;-)

wait for me girl that sounds like a good way to spend a day. Like that
Lobster by the sea part too.
"Stormmee" wrote in message
...
I'll be right over, Lee
"Jofirey" wrote in message
...

"Yowie" wrote in message
...
Ok, so Joel & I are doing the couch potato thing, watching Travel &
Living channel, a show called "Man vs Food". The guy is in Texas and
talking about chicken fried steak, which sounded totally weird, until we
saw it being made. I'd probably call it simply 'veal schnitzel', but
hey, whatever. It was served with mashed potato, but there was a white
sauce they called 'gravy' that was poured over the chicken fried steak
and pooled into the middle of the mashed potato.

What was the 'gravy'? because 'gravy' around these parts is brown and
tastes like whatever meat you are supposed to be eating because it
should be made out of the cooking juices if made properly (although
there are of course 'instant' alternatives). It certainly shouldn't be
white, not even chicken gravy is white, just alighter brown than beef or
lamb gravy.

Figured at least one person here would know the answer..


You guys really have to fit travel to the US into your lives. I'm not
saying the food is better or worse then anywhere else, but it is
interesting.

One of my 'life goals' is still to eat lobster at a picnic table by the
ocean in New England.

I'd love more Florida Grouper. Or any other Florida seafood.

I really miss Amish cooking, though I can do a bit of it.

And I love any fried southern food, though I've learned its best done by
a southern cook in the south. Fried Okra anyone?

Jo