Chicken Fried Steak

[Deej 76628]

As long as the yolks are runny, I'm good.

Over easy the weekend before...

 

[jimmyjazz 45621]

17 minutes ago, ztejas said:

Look - we like our eggs a similar way.

Oh, no doubt.  My young wife insisted over easy wasn't flipped, though.  I'll cook it or eat it either way, but don't bitch at me when you wanted sunny side up but asked me for over easy, honey.

[RMac5 1550]

We call it closing the eye. We spoon the hot grease over the egg instead of flipping it over. Fried egg with a runny yolk for the win.

[jimmyjazz 45621]

11 minutes ago, RMac5 said:

We call it closing the eye. We spoon the hot grease over the egg instead of flipping it over. Fried egg with a runny yolk for the win.

On a related topic, I saw Bobby Flay poach eggs in olive oil the other day.  Seemed a little excessive, but I have to admit I'm curious as to how they taste.

[Iceman 2667]

Fuck Booby Flay.

 

This is a CFS thread.

[Braff Zacklin 13475]

I didn't wanna be left out, so here's my submission from a small-town Montana diner.

Few places in Idaho carry CFS on the menu, yet every diner in this town (Glendive) had chicken-fried steak.

It was aight.

 

 

[Deej 76628]

3 minutes ago, Iceman said:

Fuck Booby Flay

Giada took care of that for you.

[RMac5 1550]

13 minutes ago, jimmyjazz said:

On a related topic, I saw Bobby Flay poach eggs in olive oil the other day.  Seemed a little excessive, but I have to admit I'm curious as to how they taste.

I think we use whatever oil is convenient, don’t recall there being much if any difference. Bacon grease, now that makes a difference, even if it’s psychological:)

[Iceman 2667]

3 minutes ago, Deej said:

Giada took care of that for you.

Told my wife about that story and the world fucking changed for her.

" I thought he was a nice guy."  

Well yeah, all he did was have sex...

Edited August 21 by Iceman

[Deej 76628]

With Giada. 

[rage-a-holic 4311]

34 minutes ago, Iceman said:

Told my wife about that story and the world fucking changed for her.

" I thought he was a nice guy."  

Well yeah, all he did was have sex...

He had sex with lots of young hot women...and didn't marry them.

Married women just love that.

[Texzilla588 769]

Told my wife about that story and the world fucking changed for her.
" I thought he was a nice guy."  
Well yeah, all he did was have sex...

Giada is also well known for having spit buckets all over the set so she can spit out every morsel to maintain that anorexic figure. I wonder if she spit Bobby’s bodily fluids into a bucket or just in the floor.

[ztejas 43382]

Wasn't he also fucking January Jones when she was "married"?

3 hours ago, Deej said:

As long as the yolks are runny, I'm good.

Over easy the weekend before...

 

See? You fucking assholes.

[jimmyjazz 45621]

Dammit, now I want some over easy on hash browns.  Denny's is 24 hour, right?

[Texzilla588 769]

My question is if a place has killer gravy, they should also have killer biscuits. I’m noticing a tsunami of toast and dearth of biscuitry.

[Trey3216 15325]

4 hours ago, ztejas said:

Look - we like our eggs a similar way. I'm sure @Deej wouldn't bitch about over easy and vice versa. 

If this goes any further I'm hiring an attorney. 

I threw some cholula in there and dipped a piece of toast in. Just seemed like a lot of gravy and I already have all my condiment ratios down for the CFS breakfast. 

You don’t have your black pepper ratio down properly 

[Underdog 28477]

4 hours ago, jimmyjazz said:

Dammit, now I want some over easy on hash browns.  Denny's is 24 hour, right?

Yes, come join me… 

[Deej 76628]

5 hours ago, Texzilla588 said:

My question is if a place has killer gravy, they should also have killer biscuits. I’m noticing a tsunami of toast and dearth of biscuitry.

They have biscuits..I like toast for mopping up the yolks.

[Texzilla588 769]

They have biscuits..I like toast for mopping up the yolks.

Ok that makes sense. I’d get half toast and a biscuit. Although some of these joints charge 5 bucks for a la carte biscuit or toast. And that circles back to that Jack Nicholson scene.

[mininghorn88 2272]

If you are ever in Longview I highly recommend Divine Catering for a CFS and other home style/soul food. Everything on the menu is great and the CFS covers the plate properly. It is on the south side on Mobberly Avenue in a non descript unassuming building. You will thank me later.

I will take pics the next time I am there which most likely will be next week as I found this thread while in China. I currently have an overnight layover in Seoul.

And no, Clevernickname never finished his tunneling to China for us to meet up before I left.

Edited August 21 by mininghorn88

[UncleBuck 6448]

@DalTxHornFan park that CFS recommendation right here, fella. Give the details.

[elfenix 34204]

On 7/19/2024 at 10:25 PM, billfromlaketravis said:

It looks like they moved way up north. Off Washington to near the horse track. 
 

I’m glad they bounced back. The bottom shelf Restaurant Depot dishes, and off colored white cream gravy is definitely Hickory Hollow. 

fwiw they had two locations for a long time. that wasn't a move.

[DalTxHornFan 3088]

47 minutes ago, UncleBuck said:

@DalTxHornFan park that CFS recommendation right here, fella. Give the details.

Great place.  It is the old train terminal in Hillsboro.  Old school CFS with two sides. It is west of I-35 before you get to the courthouse.

[UncleBuck 6448]

7 minutes ago, DalTxHornFan said:

Great place.  It is the old train terminal in Hillsboro.  Old school CFS with two sides. It is west of I-35 before you get to the courthouse.

Most importantly: can one of those sides be fried okra?

[stc 1453]

brotherton's had a chicken fried steak sandwich special last night so i gave it a try. significant drop off since the last cfs i had there. breading was not nearly as good. hate to see it. 

[Cajun 11692]

Down here at the ranch we used to head into the Triple C in Devine for CFS, but it's lost a step and doubled in price and we've dialed that way back.  As a stopgap I bought a double burner propane set-up and tried my hand at some ranch CFS last night.  Crust wasn't quite as crispy as I like, but the flavor was lightyears past Trip C.  I've gotta learn how to make gravy, however.  Not sure why, but it intimidates me...

[Steel Shank 9416]

Going to Brady for dove hunting at my buddy’s place. He’s a master at cfs and gravy.

I have to laugh.

But your steaks look damn good.

[Brisketexan 104779]

Man…I miss the Triple C. Shame to hear they’ve lost a step.

[Cajun 11692]

@BrisketexanI think Covid ran off the good CFS cook.  No salad bar anymore either.

[Braff Zacklin 13475]

5 hours ago, Cajun said:

Down here at the ranch we used to head into the Triple C in Devine for CFS, but it's lost a step and doubled in price and we've dialed that way back.  As a stopgap I bought a double burner propane set-up and tried my hand at some ranch CFS last night.  Crust wasn't quite as crispy as I like, but the flavor was lightyears past Trip C.  I've gotta learn how to make gravy, however.  Not sure why, but it intimidates me...

This comment is intended to inspire rather than condescend: gravy is super fucking simple, man. Toast the flour in a bit of grease and then slowly add your liquids. If you use medium or low heat and bring it to a boil gradually, the final product will be better and so will the leftovers, should you have any.

But it is in no way difficult.

2 hours ago, Steel Shank said:

Going to Brady for dove hunting at my buddy’s place. He’s a master at cfs and gravy.

I have to laugh.

But your steaks look damn good.

Our deer/dove lease growing up was by Brady. Just outside Melvin. Synergizes well with this thread cuz we cooked up a lot of chicken-fried backstrap from the fat does or spikes we'd bag at camp.

[seven 1367]

CFS is one of those dishes that is just hard to replicate at home, the crust is always a bit soggy (just my experience). Damn good looking effort though Cajun. 

[Steel Shank 9416]

6 hours ago, Braff Zacklin said:

Our deer/dove lease growing up was by Brady. Just outside Melvin. Synergizes well with this thread cuz we cooked up a lot of chicken-fried backstrap from the fat does or spikes we'd bag at camp.

I imagine you've enjoyed Jacoby's Cafe. Good dining.

[Cajun 11692]

15 hours ago, seven said:

CFS is one of those dishes that is just hard to replicate at home, the crust is always a bit soggy (just my experience). Damn good looking effort though Cajun. 

I did chicken fried chicken breast the next day and got the perfect crunch by turning up the heat just a smidge…

[Cajun 11692]

16 hours ago, Braff Zacklin said:

This comment is intended to inspire rather than condescend: gravy is super fucking simple, man. Toast the flour in a bit of grease and then slowly add your liquids. If you use medium or low heat and bring it to a boil gradually, the final product will be better and so will the leftovers, should you have any.

But it is in no way difficult.

Our deer/dove lease growing up was by Brady. Just outside Melvin. Synergizes well with this thread cuz we cooked up a lot of chicken-fried backstrap from the fat does or spikes we'd bag at camp.

I’m inspired.

[Trey3216 15325]

On 10/1/2024 at 12:22 AM, seven said:

CFS is one of those dishes that is just hard to replicate at home, the crust is always a bit soggy (just my experience). Damn good looking effort though Cajun. 

One thing I do when I make fry batter at home is I always add some crushed Ritz crackers to the batter mix.  

-Ritz crackers

-flour

-granulated garlic

-granulated onion

-salt 

-cracked black pepper

-hint of ground ginger

-(can always add a dusting of cayenne if I'm looking to spice it up)

 

Makes a perfectly flavored batter that crisps up in divine fashion.  

[stc 1453]

went to some place called carve last night at 45th and bull creek. ordered the bone in chicken fried pork chop and, sweet jesus, it was HUGE. didn't even come close to finishing, probably get 2 more meals out of it. for $26 it was a good deal. only complaint is that it was sausage gravy instead of cream gravy but it was still delicious. 

[RPM 26267]

On 9/30/2024 at 6:50 PM, Cajun said:

 I've gotta learn how to make gravy, however.  Not sure why, but it intimidates me...

My Granny taught me how to make gravy when I was a kid. It's easy. First, you make a roux.

Edited October 2 by RPM

[Trey3216 15325]

31 minutes ago, RPM said:

My Granny taught me how to make gravy when I was a kid. It's easy. First, you make a roux.

Little bit of oil, little bit of butter, little bit of bacon grease....

[Brisketexan 104779]

Little bit of oil, little bit of butter, little bit of bacon grease....

My grandfather called it “weevil gravy.” Why? He said that the coarse black pepper people added to it was to cover for having a way to use flour that had weevils in it. I found the theory credible.

[Cajun 11692]

33 minutes ago, Brisketexan said:

My grandfather called it “weevil gravy.” Why? He said that the coarse black pepper people added to it was to cover for having a way to use flour that had weevils in it. I found the theory credible.

 

[Wiler77 1558]

1 hour ago, stc said:

went to some place called carve last night at 45th and bull creek. ordered the bone in chicken fried pork chop and, sweet jesus, it was HUGE. didn't even come close to finishing, probably get 2 more meals out of it. for $26 it was a good deal. only complaint is that it was sausage gravy instead of cream gravy but it was still delicious. 

Carve is pretty good shit.  I've been to the one on SW Parkway multiple times for work but never ordered the chicken-fried pork chop.  I just went to their menu to see what's changed from the last time I went, and I noticed they have an option for putting a "salad" on top instead of gravy.  It looked like arugula and a few tomatoes.

This is probably a "ban user" POV, but if you've never had a CFS or CFPC with squeeze of lemon or arugula with a light vinaigrette on top, you should give it a try.  It's a fantastic combination.  It's pretty common for schnitzel to come with a lemon in Germany, and I had a pork schnitzel topped with arugula and lemon vinaigrette at Trattoria Lisina a few times that rocked my world.  The acidity from the lemon and the bite from the arugula cuts through the fat of the meat and crust, and you don't have that "full and greasy" feeling afterwards.

[Cajun 11692]

^^Ban user!!!

😉

[Deej 76628]

35 minutes ago, Wiler77 said:

Carve is pretty good shit.  I've been to the one on SW Parkway multiple times for work but never ordered the chicken-fried pork chop.  I just went to their menu to see what's changed from the last time I went, and I noticed they have an option for putting a "salad" on top instead of gravy.  It looked like arugula and a few tomatoes.

This is probably a "ban user" POV, but if you've never had a CFS or CFPC with squeeze of lemon or arugula with a light vinaigrette on top, you should give it a try.  It's a fantastic combination.  It's pretty common for schnitzel to come with a lemon in Germany, and I had a pork schnitzel topped with arugula and lemon vinaigrette at Trattoria Lisina a few times that rocked my world.  The acidity from the lemon and the bite from the arugula cuts through the fat of the meat and crust, and you don't have that "full and greasy" feeling afterwards.

[Trey3216 15325]

47 minutes ago, Wiler77 said:

Carve is pretty good shit.  I've been to the one on SW Parkway multiple times for work but never ordered the chicken-fried pork chop.  I just went to their menu to see what's changed from the last time I went, and I noticed they have an option for putting a "salad" on top instead of gravy.  It looked like arugula and a few tomatoes.

This is probably a "ban user" POV, but if you've never had a CFS or CFPC with squeeze of lemon or arugula with a light vinaigrette on top, you should give it a try.  It's a fantastic combination.  It's pretty common for schnitzel to come with a lemon in Germany, and I had a pork schnitzel topped with arugula and lemon vinaigrette at Trattoria Lisina a few times that rocked my world.  The acidity from the lemon and the bite from the arugula cuts through the fat of the meat and crust, and you don't have that "full and greasy" feeling afterwards.

I eat my salad w/vinaigrette before my meal, sir, not on top of it.  

[ztejas 43382]

[Brisketexan 104779]

1 hour ago, Wiler77 said:

Carve is pretty good shit.  I've been to the one on SW Parkway multiple times for work but never ordered the chicken-fried pork chop.  I just went to their menu to see what's changed from the last time I went, and I noticed they have an option for putting a "salad" on top instead of gravy.  It looked like arugula and a few tomatoes.

This is probably a "ban user" POV, but if you've never had a CFS or CFPC with squeeze of lemon or arugula with a light vinaigrette on top, you should give it a try.  It's a fantastic combination.  It's pretty common for schnitzel to come with a lemon in Germany, and I had a pork schnitzel topped with arugula and lemon vinaigrette at Trattoria Lisina a few times that rocked my world.  The acidity from the lemon and the bite from the arugula cuts through the fat of the meat and crust, and you don't have that "full and greasy" feeling afterwards.

I don't know about the salad part, but I'll sign off on the squeeze of citrus.

One of my favorite meals in the world is a real-deal thin mexican milanesa, with squeezes of lime juice and salt.  That's it, that's all it needs.  Same for its cousin, the schnitzel and a squeeze of lemon.

[Texzilla58 4719]

On 9/30/2024 at 6:50 PM, Cajun said:

Down here at the ranch we used to head into the Triple C in Devine for CFS, but it's lost a step and doubled in price and we've dialed that way back.  As a stopgap I bought a double burner propane set-up and tried my hand at some ranch CFS last night.  Crust wasn't quite as crispy as I like, but the flavor was lightyears past Trip C.  I've gotta learn how to make gravy, however.  Not sure why, but it intimidates me...

You should be proud of those steaks.  Cooked in a skillet the way God decreed and how my grandmother did it with CFS or fried chicken.  Deep frying is a later abomination from restaurants to speed cooking.

Gravy is probably older than bread making. So fear not.  Get your mise together and you’ll be a pro in no time.  It is more scientific like baking so until you get your hang of it, follow a recipe and measure carefully.  It starts with a simple roux: equal parts fat and flour.  So use your pan drippings if it isn’t filled with burned bits of breading; while cokking steaks it’s good to remove the bits between batches.  Measure it.  Add neutral oil, melted bacon grease, butter to get to at least 1/2 cup.  It’s there’s more that’s fine.  It is impossible to make “extra” gravy.  I’ve heard of it but never seen it.

So 1/2 cup fat plus 1/2 cup flour( tip: use Wondra flour) in the skillet and cook until raw flour is integrated and cook on low medium until blonde.  Season with lots of black pepper. Some salt.  Add 3 cups whole milk. Bring to boil while stirring and then turn heat to low, gravy will thicken.  I like it more runny than pasty. Adjust seasonings.   Eat it before it congeals.

For my steaks I get the butcher to run thru tenderizer and beat the shit out of them.  I soak in buttermilk seasoned with hot sauce and garlic in a ziplock.  I remove and dry, then dredge in Wondra flour seasoned with black pepper, cayenne, garlic powder.  Fry on rack.  Then into egg with a little buttermilk.  Then into seasoned flour with panko bread crumbs, seasonings.  Dry on rack and fry in skillet.

 

 

[RMac5 1550]

Stockyard Cafe at the sale barn does their CFS on a flat top griddle. This is the best way or in a skillet, not deep fried.
 

 

Edited October 2 by RMac5

[Cajun 11692]

14 hours ago, Texzilla58 said:

You should be proud of those steaks.  Cooked in a skillet the way God decreed and how my grandmother did it with CFS or fried chicken.  Deep frying is a later abomination from restaurants to speed cooking.

Gravy is probably older than bread making. So fear not.  Get your mise together and you’ll be a pro in no time.  It is more scientific like baking so until you get your hang of it, follow a recipe and measure carefully.  It starts with a simple roux: equal parts fat and flour.  So use your pan drippings if it isn’t filled with burned bits of breading; while cokking steaks it’s good to remove the bits between batches.  Measure it.  Add neutral oil, melted bacon grease, butter to get to at least 1/2 cup.  It’s there’s more that’s fine.  It is impossible to make “extra” gravy.  I’ve heard of it but never seen it.

So 1/2 cup fat plus 1/2 cup flour( tip: use Wondra flour) in the skillet and cook until raw flour is integrated and cook on low medium until blonde.  Season with lots of black pepper. Some salt.  Add 3 cups whole milk. Bring to boil while stirring and then turn heat to low, gravy will thicken.  I like it more runny than pasty. Adjust seasonings.   Eat it before it congeals.

For my steaks I get the butcher to run thru tenderizer and beat the shit out of them.  I soak in buttermilk seasoned with hot sauce and garlic in a ziplock.  I remove and dry, then dredge in Wondra flour seasoned with black pepper, cayenne, garlic powder.  Fry on rack.  Then into egg with a little buttermilk.  Then into seasoned flour with panko bread crumbs, seasonings.  Dry on rack and fry in skillet.

 

 

Pay this man his money!

[Texzilla58 4719]

I am an outlier on this issue but as much as I love the look of CFS drowned in gravy, in reality I want the gravy on the side.  I don’t want it getting soggy.