[Sca-cooks] chicken fried steak (OOP)

[Sue Clemenger]

You can have my share of liver dishes, Andrea.  As far as I'm concerned, 
liver's just the toxic waste dump of the body. <g>  I've tried it 
several times over the years, in a variety of dishes, and just don't 
like it--combination of a Flavor Thing (tm) and a Texture Thing (tm).
We have chicken fried steak here in the Rocky Mountain West, as well, 
usually eaten with cream gravy and smashed taters.  It's not something I 
grew up with though, even though I'm a born-and-bred Montanan, perhaps 
because both my parents were east-coast Yankies.  My Dad was the only 
one in the family who'd generally touch grits--his southern roots 
showed, then.
Regional cuisine, here, depends on which ethnic group or groups settled 
here as either farmers or workers for one of several extractive 
industries (especially mining--Butte has some fascinating history). It's 
mostly similar to midwestern food, though--enough so that I "get" the 
jokes about Lutheran binder and ketchup on Prairie Home Companion.
--Maire, who only discovered Cornish pasties and biscuits-and-gravy 
after she went to college, but knew several Norwegian Bachelor Farmers 
as a kid....

Denise Wolff wrote:
> 
> 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
>