Re: Thursday Night Leftovers! 3/13/2025

On 3/13/2025 8:03 PM, Dave Smith wrote:

On 2025-03-13 6:36 p.m., Jill McQuown wrote:

On 3/13/2025 5:32 PM, ItsJoanNotJoAnn wrote:

On Thu, 13 Mar 2025 19:27:28 +0000, Jill McQuown wrote:

 

Jill
>
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If country fried steak and gravy is not simmered on a verrry
low burner for about an hour, that meat is only fit to resole
shoes.  Hahahaaaa!  I do appreciate that it's been tenderized
at the store, but it will need more than a bunch of holes
poked in it to make it plate worthy.
>

I am under the impression restaurants that make battered, crisp fried CFS topped with gravy are using pressure fryers.  I know of no way to make tenderized round steak/cubed steak tender in just a few minutes.
>

I have to ask if that stuff is any good. I remember a friend talking about it after he had been honoured with a welcoming dinner when accepted a position in a medical practice in Texas. Unlike many other American dishes chicken fried steak has never become a thing here. Buffalo wings have gone national, southern BBQ has become popular, Tex Mex got us into Mexican food. CFS just hasn't happened.
 

It is mostly regional.  The southern part of the US has it on the menu frequently, rarely see it in the north.
Get ready, things will be changing soon.  You will see it locally since you are in the southern portion of the 51st state.
The new flag has been approved and is in production
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