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Old September 26, 2018   #7606
AlittleSalt
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We did the Church's Tuesday special tonight. It's cheap.
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Old September 26, 2018   #7607
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One cold can of sweet peas for supper last night.
Worth
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Old September 26, 2018   #7608
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Beef cooked in tomato liquor with onions, celery & sweet peppers. Side of mashed potatoes one day, mixed rice the next day.



Tomato liquor = the clear/thin juice cooked down.
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Old September 26, 2018   #7609
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Fritos and Japanese peanuts with a flat hot Dr Pepper for lunch.
Worth
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Old September 26, 2018   #7610
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Quote:
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Fritos and Japanese peanuts with a flat hot Dr Pepper for lunch.
Worth
Not something I'm gonna try, Worth.
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Old September 26, 2018   #7611
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Quote:
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Not something I'm gonna try, Worth.
It is amazing how this can get you through the day.
You have carbohydrates and protein.
NOT recommended for people that aren't sweating and working hard.
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Old September 26, 2018   #7612
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I call a Snickers bar a "fake dinner." In a pinch, if I'm waiting in the emergency room or a bus terminal for example, a Snickers bar will do in place of dinner.
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Old September 26, 2018   #7613
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Chicken fried steak sandwich and tater tots this evening, but thinking of tuna noodle casserole for tomorrow, been craving for it and the weather is cool enough for it. Maybe make some ham broth and can it up for split pea soup, too, since I will be canning up green beans and diced potatoes.
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Last edited by imp; September 26, 2018 at 10:16 PM. Reason: spelling
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Old September 26, 2018   #7614
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That is funny, Imp. Just finished eating the first Chicken fried steak I ever cooked. Flavorful but tough. Oh, can’t always have a home run at your at bat, I guess.
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Old September 26, 2018   #7615
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Tough is not too good, but flavorful is. Did you beat the seasoned flour into the steak? I use the edge of an old saucer for this purpose, it just works well for me.
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Old September 27, 2018   #7616
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Quote:
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That is funny, Imp. Just finished eating the first Chicken fried steak I ever cooked. Flavorful but tough. Oh, can’t always have a home run at your at bat, I guess.
Sue, I wish I could cook some chicken fried steak for you and your friends and loved ones. There are many different ways you can find them in Texas. In my opinion- just use cubed steak. Season it the way you like. I use S&P and onion and garlic powder. Then use Pioneer gravy or your own. It's a staple food here that's tender and quick.

I can easily eat it with no teeth. I have 6 thousand dollars of dentures that I will never wear.
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Old September 27, 2018   #7617
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Did you know one bell pepper contains at least 100% of you daily requirement for vitamin C?
More than an orange.
It's true.
Worth
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Old September 27, 2018   #7618
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I did use cubed steak. I did not pound it because it was already pounded to about 1/4 inch thick, you could see the marks on it. I marinated it overnight in buttermilk and hot sauce. Maybe next time I will try using the needle type tenderizer I have but have never used before marinating if. I may also have onercooked it. I NEVER fry items, but this time I fried it in about 1/4 inch veg oil in cast iron skillet. Maybe the oil should have been hotter so it browned sooner and didn’t need to cooked as long.
I would love you Southerns to cook me some, lol. I have only had maybe 4 times in my life. It is not common on menus in the northeast.
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Old September 27, 2018   #7619
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Sue, I've never used cubed steak for the start of chicken fried steak; have used a thicker piece of round steak, top or bottom cut. Have used better cuts as well, but that makes it more expensive, too. I generally bring the steak to room temp or close, sprinkle a board with seasoned flour and then also flour the top side, then use the edge of my old saucer to "pound" it though not hard hits. Adding flour as needed and turning the meat as well to get both sides well floured. I brown it/ shallow fryit in a cast iron or heavy bottomed pan, then make the roux for gravy with some of the same seasoned flour.


There are many ways to do this, but it's just as I learned to make it. I try to get the coating done and some what crispy, but the meat still juicy inside and not cooked too much, but then I am one who eats plain steak very very rare, too.


I don't think I have ever used beef cube steak for anything, but have made breaded pork cutlets, browned and then simmered in gravy to finish.



Your mileage may vary, lol, and much depends if you like one style over another.
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Old September 27, 2018   #7620
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Many years ago, Natalie Portman (actress) was on The Tonight Show with Jay Leno. He asked her to tell him about her high's and low's while filming a movie in some southern state.


She related the time she ordered a horrible dish called "Chicken Fried Steak" and how bad it was. I think she was banned from visiting Texas in the future.
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