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Thread: Country fried club steaks

  1. #1
    Nancy Young Guest

    Default Country fried club steaks

    That's what I made for dinner. Right after saying I don't
    like frying in the house, I pick a day when the windows
    are closed and fry up some steaks. Duh.

    Came out tasty, the crust was nice. And, I made the milk
    gravy.

    nancy

  2. #2
    Janet Guest

    Default Re: Country fried club steaks


    "Nancy Young" <[email protected]> wrote in message
    news:[email protected] ..
    > That's what I made for dinner. Right after saying I don't
    > like frying in the house, I pick a day when the windows
    > are closed and fry up some steaks. Duh.
    > Came out tasty, the crust was nice. And, I made the milk
    > gravy.
    > nancy


    OOOH. I love chicken fried steak and milk gravy with lots of pepper. Did you
    have it with garlic mashed potatoes, by any chance?



  3. #3
    Nancy Young Guest

    Default Re: Country fried club steaks

    Janet wrote:
    > "Nancy Young" <[email protected]> wrote


    >> That's what I made for dinner. Right after saying I don't
    >> like frying in the house, I pick a day when the windows
    >> are closed and fry up some steaks. Duh.
    >> Came out tasty, the crust was nice. And, I made the milk
    >> gravy.


    > OOOH. I love chicken fried steak and milk gravy with lots of pepper.
    > Did you have it with garlic mashed potatoes, by any chance?


    I thought of it! But I had some of Gordon Ramsey's potato/onion
    gratin left over so I had that.

    I think next time I will make sure to use more pepper, since
    you says lots.

    nancy

  4. #4
    The Ranger Guest

    Default Re: Country fried club steaks

    Nancy Young <[email protected]> wrote in message
    news:[email protected] ..
    > Janet wrote:
    >> "Nancy Young" <[email protected]> wrote


    >>> That's what I made for dinner. Right after saying I don't
    >>> like frying in the house, I pick a day when the windows
    >>> are closed and fry up some steaks. Duh.
    >>> Came out tasty, the crust was nice. And, I made the milk
    >>> gravy.
    >>>

    >> OOOH. I love chicken fried steak and milk gravy with lots
    >> of pepper. Did you have it with garlic mashed potatoes,
    >> by any chance?
    >>

    > I thought of it! But I had some of Gordon Ramsey's
    > potato/onion gratin left over so I had that.


    There's a thought!

    BTW: Isn't it "cubed" steak?

    The Ranger



  5. #5
    Michael \Dog3\ Guest

    Default Re: Country fried club steaks

    "Nancy Young" <[email protected]>
    news:[email protected]: in rec.food.cooking

    > Janet wrote:
    >> "Nancy Young" <[email protected]> wrote

    >
    >>> That's what I made for dinner. Right after saying I don't
    >>> like frying in the house, I pick a day when the windows
    >>> are closed and fry up some steaks. Duh.
    >>> Came out tasty, the crust was nice. And, I made the milk
    >>> gravy.

    >
    >> OOOH. I love chicken fried steak and milk gravy with lots of pepper.
    >> Did you have it with garlic mashed potatoes, by any chance?

    >
    > I thought of it! But I had some of Gordon Ramsey's potato/onion
    > gratin left over so I had that.
    >
    > I think next time I will make sure to use more pepper, since
    > you says lots.


    Janet is right. Lots of fresh craked pepper. Besides the gratin what
    else did you serve? I usually serve steamed green beans. Sometimes
    spinach.

    Michael


    --
    ""There is no federal agency which oversees levees. That doesn't exist."
    ~~BUTCH KINERNEY, a spokesman for FEMA.

    To email - michael at lonergan dot us dot com

  6. #6
    Nancy Young Guest

    Default Re: Country fried club steaks

    Michael "Dog3" wrote:
    > "Nancy Young" <[email protected]>


    >> Janet wrote:
    >>> "Nancy Young" <[email protected]> wrote

    >>
    >>>> That's what I made for dinner. Right after saying I don't
    >>>> like frying in the house, I pick a day when the windows
    >>>> are closed and fry up some steaks. Duh.
    >>>> Came out tasty, the crust was nice. And, I made the milk
    >>>> gravy.

    >>
    >>> OOOH. I love chicken fried steak and milk gravy with lots of pepper.
    >>> Did you have it with garlic mashed potatoes, by any chance?

    >>
    >> I thought of it! But I had some of Gordon Ramsey's potato/onion
    >> gratin left over so I had that.
    >>
    >> I think next time I will make sure to use more pepper, since
    >> you says lots.

    >
    > Janet is right. Lots of fresh craked pepper. Besides the gratin what
    > else did you serve? I usually serve steamed green beans. Sometimes
    > spinach.


    You won't believe this, but I served spinach. Baby spinach sauteed
    with garlic. Here's the thing, it was also leftover.

    nancy (still has leftover grilled vegetables from a couple days ago)

  7. #7
    Nancy Young Guest

    Default Re: Country fried club steaks

    The Ranger wrote:
    > Nancy Young <[email protected]> wrote


    >> Janet wrote:
    >>> "Nancy Young" <[email protected]> wrote

    >
    >>>> That's what I made for dinner. Right after saying I don't
    >>>> like frying in the house, I pick a day when the windows
    >>>> are closed and fry up some steaks. Duh.
    >>>> Came out tasty, the crust was nice. And, I made the milk
    >>>> gravy.
    >>>>
    >>> OOOH. I love chicken fried steak and milk gravy with lots
    >>> of pepper. Did you have it with garlic mashed potatoes,
    >>> by any chance?
    >>>

    >> I thought of it! But I had some of Gordon Ramsey's
    >> potato/onion gratin left over so I had that.

    >
    > There's a thought!
    >
    > BTW: Isn't it "cubed" steak?


    Yes, I don't know why I said club. You have the c. Then
    you gots the b, and the u. I came up with club.

    nancy

  8. #8
    The Ranger Guest

    Default Re: Country fried club steaks

    Nancy Young <[email protected]> wrote in message
    news:[email protected] ..
    > The Ranger wrote:

    [snip]
    >> BTW: Isn't it "cubed" steak?

    >
    > Yes, I don't know why I said club. You have the c.
    > Then you gots the b, and the u. I came up with club.


    When I read the subject, I thought, "Hmmm. Bacon, Turkey,
    Lettuce and Tomato. Let's see how she fried'em with steak?"
    All's clear now.

    The Ranger



  9. #9
    Sheldon Guest

    Default Re: Country fried club steaks

    "Nancy Young" wrote:
    >
    > That's what I made for dinner.


    Club steak is Delmonico... don't you think that's wasteful... using
    club steak for chicken fried is like using filet mignon for pot pies.
    Chicken fried steak is cube steak (a tough cut of chuck mechanically
    tenderized).

    http://en.wikipedia.org/wiki/Chicken_fried_steak


    ---




  10. #10
    Wayne Boatwright Guest

    Default Re: Country fried club steaks

    On Thu 26 Jun 2008 04:16:24p, Nancy Young told us...

    > That's what I made for dinner. Right after saying I don't
    > like frying in the house, I pick a day when the windows
    > are closed and fry up some steaks. Duh.
    >
    > Came out tasty, the crust was nice. And, I made the milk
    > gravy.
    >
    > nancy


    I NEED to make some chicken fried steak soon! I don't care for the milk
    gravy poured over the meat, but I do like some on the side to dip bites of
    the steak in. And, as Janet said, lots of black pepper. I put quite a bit
    of black pepper in my flour coating mixture, too.

    --
    Wayne Boatwright
    -------------------------------------------
    Thursday, 06(VI)/26(XXVI)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Oh, no, not another learning experience!
    -------------------------------------------





  11. #11
    Dimitri Guest

    Default Re: Country fried club steaks


    "Sheldon" <[email protected]> wrote in message
    news:[email protected]...
    > "Nancy Young" wrote:
    >>
    >> That's what I made for dinner.

    >
    > Club steak is Delmonico... don't you think that's wasteful... using
    > club steak for chicken fried is like using filet mignon for pot pies.
    > Chicken fried steak is cube steak (a tough cut of chuck mechanically
    > tenderized).
    >
    > http://en.wikipedia.org/wiki/Chicken_fried_steak



    Nope usually round steak.


    --
    Old Scoundrel

    (AKA Dimitri)


  12. #12
    Sqwertz Guest

    Default Re: Country fried club steaks

    Nancy Young <[email protected]> wrote:

    > That's what I made for dinner. Right after saying I don't
    > like frying in the house, I pick a day when the windows
    > are closed and fry up some steaks. Duh.
    >
    > Came out tasty, the crust was nice. And, I made the milk
    > gravy.


    Did you really use ribeye steaks or do you mean "cube steaks"?

    -sw

  13. #13
    Sqwertz Guest

    Default Re: Country fried club steaks

    Sqwertz <[email protected]> wrote:

    > Nancy Young <[email protected]> wrote:
    >
    >> That's what I made for dinner. Right after saying I don't
    >> like frying in the house, I pick a day when the windows
    >> are closed and fry up some steaks. Duh.
    >>
    >> Came out tasty, the crust was nice. And, I made the milk
    >> gravy.

    >
    > Did you really use ribeye steaks or do you mean "cube steaks"?


    Err... Strip... whatever.

    -sw

  14. #14
    Wayne Boatwright Guest

    Default Re: Country fried club steaks

    On Thu 26 Jun 2008 05:20:28p, Michael "Dog3" told us...

    > "Nancy Young" <[email protected]>
    > news:[email protected]: in rec.food.cooking
    >
    >> Janet wrote:
    >>> "Nancy Young" <[email protected]> wrote

    >>
    >>>> That's what I made for dinner. Right after saying I don't
    >>>> like frying in the house, I pick a day when the windows
    >>>> are closed and fry up some steaks. Duh.
    >>>> Came out tasty, the crust was nice. And, I made the milk gravy.

    >>
    >>> OOOH. I love chicken fried steak and milk gravy with lots of pepper.
    >>> Did you have it with garlic mashed potatoes, by any chance?

    >>
    >> I thought of it! But I had some of Gordon Ramsey's potato/onion
    >> gratin left over so I had that.
    >>
    >> I think next time I will make sure to use more pepper, since you says
    >> lots.

    >
    > Janet is right. Lots of fresh craked pepper. Besides the gratin what
    > else did you serve? I usually serve steamed green beans. Sometimes
    > spinach.
    >
    > Michael
    >
    >


    My choice would be mashed potatoes and fried okra, with a side of sliced
    tomatoes.

    --
    Wayne Boatwright
    -------------------------------------------
    Thursday, 06(VI)/26(XXVI)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    If all else fails, lower your standards.
    -------------------------------------------





  15. #15
    Blinky the Shark Guest

    Default Re: Country fried club steaks

    Janet wrote:

    >
    > "Nancy Young" <[email protected]> wrote in message
    > news:[email protected] ..
    >> That's what I made for dinner. Right after saying I don't
    >> like frying in the house, I pick a day when the windows
    >> are closed and fry up some steaks. Duh.
    >> Came out tasty, the crust was nice. And, I made the milk
    >> gravy.
    >> nancy

    >
    > OOOH. I love chicken fried steak and milk gravy with lots of pepper. Did you
    > have it with garlic mashed potatoes, by any chance?


    That's a favorite of mine, down at the North Hollywood Diner. Abeit they
    don't have garlic potatoes.


    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project --> http://improve-usenet.org
    Found: a free GG-blocking news *feed* --> http://usenet4all.se


  16. #16
    Janet Guest

    Default Re: Country fried club steaks


    "Dimitri" <[email protected]> wrote in message
    news:fMW8k.19839$[email protected]..
    >
    > "Sheldon" <[email protected]> wrote in message
    > news:[email protected]...
    >> "Nancy Young" wrote:
    >>>
    >>> That's what I made for dinner.

    >>
    >> Club steak is Delmonico... don't you think that's wasteful... using
    >> club steak for chicken fried is like using filet mignon for pot pies.
    >> Chicken fried steak is cube steak (a tough cut of chuck mechanically
    >> tenderized).
    >>
    >> http://en.wikipedia.org/wiki/Chicken_fried_steak

    >
    >
    > Nope usually round steak.
    >
    >
    > --
    > Old Scoundrel
    >
    > (AKA Dimitri)
    >

    I don't know what cut they use at Shoney's, but when I make it I use pounded
    round steak.



  17. #17
    Wayne Boatwright Guest

    Default Re: Country fried club steaks

    On Thu 26 Jun 2008 06:13:42p, Janet told us...

    >
    > "Dimitri" <[email protected]> wrote in message
    > news:fMW8k.19839$[email protected]..
    >>
    >> "Sheldon" <[email protected]> wrote in message
    >> news:[email protected].
    >> ..
    >>> "Nancy Young" wrote:
    >>>>
    >>>> That's what I made for dinner.
    >>>
    >>> Club steak is Delmonico... don't you think that's wasteful... using
    >>> club steak for chicken fried is like using filet mignon for pot pies.
    >>> Chicken fried steak is cube steak (a tough cut of chuck mechanically
    >>> tenderized).
    >>>
    >>> http://en.wikipedia.org/wiki/Chicken_fried_steak

    >>
    >>
    >> Nope usually round steak.
    >>
    >>
    >> --
    >> Old Scoundrel
    >>
    >> (AKA Dimitri)
    >>

    > I don't know what cut they use at Shoney's, but when I make it I use
    > pounded round steak.


    I think originally that just about all chicken fried steak was made using
    pounded round steak. With the introduction of cubing (tenderizing)
    machines in butcher shops and supermarkets, many people gravitated to using
    cubed steak as an alternative to pounding the round steak.

    Years back, when my mother began using cubed steak in lieu of pounding the
    round steak herself, she would select the round steak from either the
    butcher or the supermarket meat department and have them run it through the
    cubing machine. By doing this, she knew exactly what quality of meat was
    being used before it was put through the machine.

    There is some difference in the final result depending on which method is
    used, but I like both.

    --
    Wayne Boatwright
    -------------------------------------------
    Thursday, 06(VI)/26(XXVI)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    How many times do I have to tell you
    that drilling holes in your head will
    not relieve stress?
    -------------------------------------------



  18. #18
    Michael \Dog3\ Guest

    Default Re: Country fried club steaks

    Blinky the Shark <[email protected]>
    news[email protected] et: in
    rec.food.cooking

    > That's a favorite of mine, down at the North Hollywood Diner. Abeit
    > they don't have garlic potatoes.


    South City Diner used to have it here. It is really good. I haven't been
    there is a couple of years so I don't know if it's still on the menu. They
    served it with garlic mashed, country gravy and a choice of 1 veggie.

    Michael



    --
    ""There is no federal agency which oversees levees. That doesn't exist."
    ~~BUTCH KINERNEY, a spokesman for FEMA.

    To email - michael at lonergan dot us dot com

  19. #19
    Steve Pope Guest

    Default Re: Country fried club steaks

    Janet <[email protected]> wrote:

    >"Dimitri" <[email protected]> wrote in message


    >> "Sheldon" <[email protected]> wrote in message


    >>> Club steak is Delmonico... don't you think that's wasteful... using
    >>> club steak for chicken fried is like using filet mignon for pot pies.
    >>> Chicken fried steak is cube steak (a tough cut of chuck mechanically
    >>> tenderized).


    >> Nope usually round steak.


    >I don't know what cut they use at Shoney's, but when I make it I use pounded
    >round steak.


    I don't see why a thin slice of boneless ribeye would be
    wasted in this dish, assuming it's prepared competently enough
    and the batter isn't like a half-inch thick.

    We're probably talking at most 3 or 4 ounce piece of steak.

    Think of it as "Mediterranean Style" proportions...

    S.

  20. #20
    Wayne Boatwright Guest

    Default Re: Country fried club steaks

    On Thu 26 Jun 2008 06:46:58p, Steve Pope told us...

    > Janet <[email protected]> wrote:
    >
    >>"Dimitri" <[email protected]> wrote in message

    >
    >>> "Sheldon" <[email protected]> wrote in message

    >
    >>>> Club steak is Delmonico... don't you think that's wasteful... using
    >>>> club steak for chicken fried is like using filet mignon for pot pies.
    >>>> Chicken fried steak is cube steak (a tough cut of chuck mechanically
    >>>> tenderized).

    >
    >>> Nope usually round steak.

    >
    >>I don't know what cut they use at Shoney's, but when I make it I use
    >>pounded round steak.

    >
    > I don't see why a thin slice of boneless ribeye would be
    > wasted in this dish, assuming it's prepared competently enough
    > and the batter isn't like a half-inch thick.
    >
    > We're probably talking at most 3 or 4 ounce piece of steak.
    >
    > Think of it as "Mediterranean Style" proportions...
    >
    > S.
    >


    Because it won't produce the same texture or flavor. If you want ribeye
    prepared that way, so be it, but it won't be equal to chicken fried steak.
    Ribeye is my very favorite cut of steak for grilling, however.

    --
    Wayne Boatwright
    -------------------------------------------
    Thursday, 06(VI)/26(XXVI)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    The death of God left the angels in a
    strange position.
    -------------------------------------------




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