Random Thoughts on the CFS Scene... apologies to Thomas Sowell
- Much of this thread has broken down into an disagreement over what basically boils down to semantics (mostly due to experience or regional differences).
- "Chicken-fried" is a way of cooking, as some have mentioned.
- Since chicken is both pan-fried and deep-fried, the term could also apply when cooking "steak".
- I have NEVER deep-fried it, preferring to use the traditional "shallow-fry" method that LB spoke of. However, I guess about 90% of restaurants deep-fry. Threadgill's in Austin proudly deep-fries, which is one of the reasons I don't care for theirs. I go out of my way to find pan-fried if I'm eating it out.
- My experience has been almost primarily with cube steak or round steak. My mother ALWAYS used cube steak in SW Missouri, and I've cooked both cube and round. I just like round better, but cube is fine.
- I've eaten it made with other cuts, but to me, super-tender is NOT what CFS is all about.
- I liked pogo's "definition" of the preparation.
- CFS, in my opinion, should ALWAYS be served with white cream gravy. Swiss steak is fine (brown, with onions and tomatoes), smothered steak is fine (brown, with lots of onions), but neither are CFS.
- CFS is not uniquely Texas, but we do it better than anyone, just like everything else.