[Sca-cooks] chicken fried steak (OOP)

[Phil Troy / G. Tacitus Adamantius]

On Jul 8, 2005, at 6:16 PM, Laura C. Minnick wrote:

> At 03:06 PM 7/8/2005, you wrote:
>
>> St. Louisians been eating it since 1965. [Though my mom snuck in  
>> country
>> fried liver one time.Yuch]. We've always called it Country fried  
>> steak but
>> recently I been hearing it called chicken fried steak.
>>
>
> My mom did that once with Swiss Steak- made it of liver, thinking  
> she could sneak it by. It was horrible, and even now, more than 30  
> years later, guess what regular Swiss Steak tastes like?
> Bleah! :-P

My sister once sprung Liver Stroganoff on the family. She's now a  
vegetarian. I'm sure there's no connection between these facts.

Interesting, this whole Swiss Liver Steak thing, because I note that  
when you take chuck or round steak, and hit it with that papaya-based  
meat tenderizer (I forget why this seemed like a good idea, but there  
must have been some reason at the time), too much of it, or leaving  
it too long to macerate, maybe, results in a flavor I'll charitably  
call distinctly... gamy.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04