Re: Thursday Night Leftovers! 3/13/2025

On Thu, 13 Mar 2025 20:49:41 -0400, Ed P <esp@snet.n> wrote:

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

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

>

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
https://www.amazon.com/POOEDSO-Outdoor-Polyester-Lightweight-Decoration/dp/B0CGVQ7GHD

And soon you'll see Pasta Putinesca on the menu in all American
states, including the 51st.

--
Bruce
<https://i.postimg.cc/5NvHwfF0/trumpputin.jpg>