[Sca-cooks] chicken fried steak (OOP)

[Denise Wolff]

>I'm not a fan of organ meats, but i suspect that guitar meats wouldn't be 
>much of an improvement.
>Urtatim (that's err-tah-TEEM)
>the persona formerly known as Anahita

Ah, but liver (cooked right) is a good thing.

We looked forward to liver and onions (lightly seared), chicken liver pate, 
fois gras - they are all "good things".

But I've been taught  well... and my Mom used to cater too.

Chicken fried steak is something I discovered when I lived in West Virginia- 
I chalk it up to "regional cuisine"- like grits, hush puupies and fried 
catfish. (Which is also good)

Face it, I just like food.

Andrea



"Cookery is not chemistry. It is an art. It requires instinct and taste 
rather than exact measurements. ~ Marcel Boulestin "

“Non cooks think it's silly to invest two hours' work in two minutes' 
enjoyment; but if cooking is evanescent, well, so is the ballet.”
Julia Child(1912-2004)

http://homepage.mac.com/rickwolff/andrea/
SCA-AuthenticCooks-subscribe at yahoogroups.com


>I'm not a fan of organ meats, but i suspect that guitar meats wouldn't be 
>much of an improvement.
-
>Urtatim (that's err-tah-TEEM)
>the persona formerly known as Anahita
rra.org/mailman/listinfo/sca-cooks

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