Glad to have you back!
Strom Thurmond isn't enough ??? PNW Chef
and 3 Olives
Nailed it on the Country Fried Steak controversy. Yes, PNW Chef,
the meat is fork tender, there is a clear and obvious difference between chicken fried and country fried steak and we're only a couple of chapters away from the real thing. Nancypalooza
They had me fooled, I never would have guessed that the mural at Cola's
was new, it seemed so 1950's or 60's. The building itself appeared deserted when I tried to take a peak through the locked glass doors.
I did take some more photos of the capitol grounds but I didn't post them, so perhaps I did catch a photo of your scoundrel. Foodbme
I always thought Swiss steak was akin to Salsbury Steak? If that's the case then Country fried steak ain't no salisbury steak.
The recipe that you posted for hash is not the SC BBQ Hash I enjoyed at True BBQ love2bake
I too love southern food and I'm glad I live far enough north where I can avoid it. If didn't I'd be in real trouble.
BBQ Hash does have a consistency similar to sloppy joe. it's made from "pork innards" ( I don't want to get more specific) and the sauce to me tastes like a more subdued version of the South Carolina mustard sauce, it's almost always served over rice. To me it seems like a substitution of the brunswick stew commonly found in North Carolina or Georgia or the burgoo found in Kentucky
I hope to continue the next chapter tomorrow evening which will be my only free time over the weekend.
<message edited by wanderingjew on Thu, 09/13/12 7:44 AM>