[thechat] New Taste Treat

Sean ethanol at mathlab.sunysb.edu
Fri Mar 7 08:01:01 CST 2003


Oh baby!  The thing I miss most about Texas is the chicken fried steak.
Yankees just don't know how to do it.  Up north (Massachusetts) it's often
served with chicken gravy.  *ug*  It's only chicken-fried.  It's not
chicken; it's steak.  So it's properly served with white, or sausage, gravy.
Why?  Cause that's the way it is, I suppose.

When you make poultry or meat gravy--start with pan-drippin's and thicken
with flour or corn starch--well, sausage gravy is the same deal.  A typical
recipe: http://pork.allrecipes.com/AZ/SsgGrvy.asp

*tummy grumble*  I wonder if the boss will mind if I swing by Austin on the
way to work?

Sean G.

]> I've wondered this for years, but never been bothered to ask. What does
]> the qualifier "chicken fried" mean in both technical (cooking
]> instructions) and non-technical (taste) terms?
]If you put fried chicken coating (batter) on anything and fry it
](fryilator or big cast iron skillet with a tub of crisco in it), then
]it's chicken fried.  I think, As far as I can tell, that's it.
]It's delicious. Chicken Fried Steak is (or, rather, can be) a wonderful
]thing. Pounded out like a Wiener Scnnitzel, fried all crispy, with
]mashed potatoes and gravy. It's very good.
]>> ... Naturally, all orders come with a side of gravy.      ;-)
]> With reference to the above, why would gravy be natural to serve with
]> chicken fried * ?
]Because it's just not chicken fried * without white gravy. Kind of a
]bechamel with lots of pepper. I'm not 100% sure of what it is. Again -
]delicious. It makes the whole thing come together.

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