Chicken Fried Steak

quote:

Originally posted by Michael Hoffman

Consiering the fact that a filet mignon is virtually without flavor, it is not only a waste of money, it is a waste of time and effort to use it for chicken fried steak.

In your opinion!

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Michael Hoffman

Consiering the fact that a filet mignon is virtually without flavor, it is not only a waste of money, it is a waste of time and effort to use it for chicken fried steak.

I was going to respond but not worth it!

quote:

Originally posted by Michael Hoffman

Consiering the fact that a filet mignon is virtually without flavor, it is not only a waste of money, it is a waste of time and effort to use it for chicken fried steak.

Me thinks you've eaten one to many cow tenders, Micheal.

quote:

Originally posted by Adjudicator

Trivia time.

What is the difference between "Country Fried Steak" and "Chicken Fried Steak"?

Country fried has that brown gravy like in those delicious looking pictures. Chicken fried has a white milk gravy and should have copious amounts of course or cracked pepper. Well that's the difference's drilled into me from a few diner kitchens. I believe it most likely depends on whose kitchen your in.

Hello All,
Shouldn't this be in the Chicken Section of this site?
(Just a joke, mods)
Take Care,
Fieldthistle

quote:

Originally posted by Slick

quote:

Originally posted by Michael Hoffman

Consiering the fact that a filet mignon is virtually without flavor, it is not only a waste of money, it is a waste of time and effort to use it for chicken fried steak.

Me thinks you've eaten one to many cow tenders, Micheal.

I've eaten a few. My father had a slaughter house and wholesale meat business. I spent my growing-up years cutting and delivering meat to hotels and restaurants.

quote:

Originally posted by Pat T Hat

quote:

Originally posted by Adjudicator

Trivia time.

What is the difference between "Country Fried Steak" and "Chicken Fried Steak"?

Country fried has that brown gravy like in those delicious looking pictures. Chicken fried has a white milk gravy and should have copious amounts of course or cracked pepper. Well that's the difference's drilled into me from a few diner kitchens. I believe it most likely depends on whose kitchen your in.

Wrong. Totally wrong.

When I was a kid, I couldn't wait for CFS at our weekly Sunday dinner at Furr's. I haven't been to a Furr's in years. Does anyone know how their CFS is these days?

quote:

Originally posted by Jimeats

quote:

Originally posted by Michael Hoffman

Consiering the fact that a filet mignon is virtually without flavor, it is not only a waste of money, it is a waste of time and effort to use it for chicken fried steak.

I was going to respond but not worth it!

I would say that you did respond...........and got your opinion stated in tasteless way.

quote:

Originally posted by Adjudicator

quote:

Originally posted by Pat T Hat

quote:

Originally posted by Adjudicator

Trivia time.

What is the difference between "Country Fried Steak" and "Chicken Fried Steak"?

Country fried has that brown gravy like in those delicious looking pictures. Chicken fried has a white milk gravy and should have copious amounts of course or cracked pepper. Well that's the difference's drilled into me from a few diner kitchens. I believe it most likely depends on whose kitchen your in.

Wrong. Totally wrong.

It may be totally wrong but that is the way Mamaw Smith has been making it for my 65 years on this earth. Her country fried steak has always had a brown gravy. I will not get into it on how she prepares it. Her chicken fried steak has a white gravy.

It is one of my favorite Sunday dinners. I love her country fried steak.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

quote:

Originally posted by Michael Hoffman

Consiering the fact that a filet mignon is virtually without flavor, it is not only a waste of money, it is a waste of time and effort to use it for chicken fried steak.

In your opinion!

Paul E. Smith
Knoxville, TN

Of course it's my opinion. All comments on Roadfood are opinions. And, as everyone knows, opinions are like moderators -- everybody has one.

quote:

Originally posted by Adjudicator

quote:

Originally posted by Pat T Hat

quote:

Originally posted by Adjudicator

Trivia time.

What is the difference between "Country Fried Steak" and "Chicken Fried Steak"?

Country fried has that brown gravy like in those delicious looking pictures. Chicken fried has a white milk gravy and should have copious amounts of course or cracked pepper. Well that's the difference's drilled into me from a few diner kitchens. I believe it most likely depends on whose kitchen your in.

Wrong. Totally wrong.

While I have had country fried steak with cream gravy a few times, I've never had chicken fried steak with anything other than cream gravy.

Michael, no offense mean't. I was merely qualifying your statement. That is the reason there is chocolate and vanilla

I hope the comment about moderators was not mean't the way it sounded.

Paul E. Smith
Knoxville, TN

Why, Sundancer, I don't know what you mean. We all have moderators in our lives, whether we want them or not. I, myself, am a moderator on a political forum where I am regularly accused of being both a left-winger and a right-winger by folks commenting on the same message.

quote:

Originally posted by Michael Hoffman

Consiering the fact that a filet mignon is virtually without flavor, it is not only a waste of money, it is a waste of time and effort to use it for chicken fried steak.

I would tend to agree with that statement. I just polished off a very nice 2" filet that was wrapped in bacon, grilled, and smoked. Excellent. But a filet has no flavor unless I give it flavor (bacon, grill, smoke, marinate).

I know I'm late to the party, but here's my interpretation of cfs:

1) A country fried steak is flour and spices, fried, and covered with brown gravy to low cook until tender. Almost any type of steak...preferably bone-in...will do. Served with mashed potatoes and any other side you prefer.

2) A chicken fried steak is a hammered/tenderized boneless piece of beef that is breaded and fried. Then, served topped with white gravy, mashed potatoes, and any other side you prefer.

Opinions vary ;-)

quote:

Originally posted by Adjudicator

Seconds, anyone?

Holy Cow!
Feed me for a week.

quote:

Originally posted by Adjudicator

quote:

Originally posted by Pat T Hat

quote:

Originally posted by Adjudicator

Trivia time.

What is the difference between "Country Fried Steak" and "Chicken Fried Steak"?

Country fried has that brown gravy like in those delicious looking pictures. Chicken fried has a white milk gravy and should have copious amounts of course or cracked pepper. Well that's the difference's drilled into me from a few diner kitchens. I believe it most likely depends on whose kitchen your in.

Wrong. Totally wrong.

That's just not possible. Quite a few mean old ladies that knew the business end of an iron skillet told me so!

I'm about as southern as a Canadian Mountie, but check out what Miss Paula Dean from the Foodnetwork has to say about this subject :http://www.foodnetworkvideos.com/VideoPortal.html?p=SrnF_9Fxi8sYO0TPBU4jisUDq1gxkwI2&c=yREFo9X7iUt0F6GHUfzKJmGVQcRGUFHq

Looks like her dish, which she calls country fried steak, is basically bathed in a brown gravy. But again, I wouldn't know if this is accurate...I just know I love to watch her on TV!

CFS in Austin, Tx. - Go to Threeadgill's Cafe Used to be a place called Andy's up near Taylor, TX that had a CFS that totally covered the plate. Now I live in FL and they do not know what CFS is, or BBQ either. Bummer .[/8)]

Lived in Houston until two years ago, and once Dirty's closed we never looked for a good CFS place there.

quote:

Originally posted by Michael Hoffman

Consiering the fact that a filet mignon is virtually without flavor, it is not only a waste of money, it is a waste of time and effort to use it for chicken fried steak.

I'll have to agree with Mr. Hoffman that chicken-frying a filet mignon is a waste of time, money, and effort. The whole idea of chicken-frying a "steak" is to take an otherwise tough cut of meat and making it yummy.

quote:

Originally posted by bobj143

CFS in Austin, Tx. - Go to Threeadgill's Cafe Used to be a place called Andy's up near Taylor, TX that had a CFS that totally covered the plate. Now I live in FL and they do not know what CFS is, or BBQ either. Bummer .[/8)]

bob, if you can give me any more info about Andy's, I've love to hear it. I can guarantee you it's not around anymore (I live in Round Rock), but I want to know about it if you can tell me more.

I disagree about Threadgill's. Eddie has the most famous place in Austin, but I much prefer Hill's. I finally tried Tony's Southern Comfort a few weeks ago, and the CFS was really good, but I was disappointed in the sides.

Understand that I'm VERY picky about CFS. The best I ever remember having was at Massey's in Fort Worth a couple of years ago.

I don't like the heavily-breaded, deep-fried stuff, where the "crust" falls off at the first cut and leaves nothing but gray meat behind. Most of restaurant CFS falls in that category.

quote:

Originally posted by Adjudicator

Seconds, anyone?

Judge, that looks absolutely delicious. I assume that's your son holding the plate??

Country-fried steak and chicken-fried steak are similar. Some food historians believe they're regional names for the same thing: a breaded, pan-fried steak served with gravy.

The concept is thought to have been brought to Southern states by German immigrants in the mid-1800s. It is, after all, similar to wiener schnitzel. Also, it was a good way to make use of the tougher cuts of meat available in the South at the time.

Though the name "country-fried steak" goes back at least that long, it's been called "chicken-fried steak" only since around the mid-20th century. The other distinction that's been known to come up is that, where country-fried steak is flour-dusted and generally served with brown gravy and onions, chicken-fried steak is breaded with eggs and served with cream gravy.

Here is a recipe with a little tongue in cheek humor to it, but bottom line is crispy steak, creamy gravy (a little extra black pepper ) and mashed potatoes. http://www.sourdoughhome.com/pfchickenfriedsteak.html

As far as restuarants go, Cracker Barrel makes a mean CFS; but not as good as Lonesome Oak Café in Adkins, Texas! If you get a chance to go through Adkins, make it a point to stop and try it out.

Enjoy

quote:

Originally posted by killendo

(C)ountry-fried steak and chicken-fried steak are similar. Some food historians believe they're regional names for the same thing: a breaded, pan-fried steak served with gravy.

The concept is thought to have been brought to Southern states by German immigrants in the mid-1800s. It is, after all, similar to wiener schnitzel. Also, it was a good way to make use of the tougher cuts of meat available in the South at the time.

Though the name "country-fried steak" goes back at least that long, it's been called "chicken-fried steak" only since around the mid-20th century. The other distinction that's been known to come up is that, where country-fried steak is flour-dusted and generally served with brown gravy and onions, chicken-fried steak is breaded with eggs and served with cream gravy.

Was there some reason why you lifted this directly from a Q&A in the syndicated Food Network Kitchens column without attributing it properly?

Threadgills IS as they say the bomb. Has to be ten years since I've been there and I had the enchiladas which were wonderful. My gal I was with ordered the CFS and I wished I had after trying(and finishing)hers. Well not really 'cause then I'd had both. Threadgills was one of my favorite things about Texas. They dip it in the egg again after they flour it. Well that's what they told me and I believe them. So nice and crispy/glazey outside and really juicy inside. The milk gravy was different than any I've had. Had some pizzaz. Thank you so much for reminding me about them. I have not tried this twice dip method yet. You talked me into it you silver-tongued devil, we'll be trying it this week sometime. Now if I knew how the Saltine Cracker Pie was made!?!

The CFS and Salty Pie recipes are here:

http://www.texasmonthly.com/food/onthemenu/threadrec.php

quote:

Originally posted by Bushie

quote:

Originally posted by Adjudicator

Seconds, anyone?

Judge, that looks absolutely delicious. I assume that's your son holding the plate??

Heck no; scarfed the pic from the web.

quote:

Originally posted by Slick

The CFS and Salty Pie recipes are here:

http://www.texasmonthly.com/food/onthemenu/threadrec.php

That was so cool of you! Thank you so very much Slick!!! What a great artical too!

Was there some reason why you lifted this directly from a Q&A in the syndicated Food Network Kitchens column without attributing it properly?


Jeez Mike, I didn't get if from Food Network. Maybe they got their's from KnoxNews without proper attribution. I think I'll find another forum to frequent.

quote:

Originally posted by killendo

Was there some reason why you lifted this directly from a Q&A in the syndicated Food Network Kitchens column without attributing it properly?


Jeez Mike, I didn't get if from Food Network. Maybe they got their's from KnoxNews without proper attribution. I think I'll find another forum to frequent.

The KnoxNews piece you posted was a syndicated column from the Food Network. KnoxNews, and newspapers across the country, pay to run it.

quote:

Originally posted by Bushie

quote:

Originally posted by bobj143

CFS in Austin, Tx. - Go to Threeadgill's Cafe Used to be a place called Andy's up near Taylor, TX that had a CFS that totally covered the plate. Now I live in FL and they do not know what CFS is, or BBQ either. Bummer .[/8)]

bob, if you can give me any more info about Andy's, I've love to hear it. I can guarantee you it's not around anymore (I live in Round Rock), but I want to know about it if you can tell me more.

I disagree about Threadgill's. Eddie has the most famous place in Austin, but I much prefer Hill's. I finally tried Tony's Southern Comfort a few weeks ago, and the CFS was really good, but I was disappointed in the sides.

Understand that I'm VERY picky about CFS. The best I ever remember having was at Massey's in Fort Worth a couple of years ago.

I don't like the heavily-breaded, deep-fried stuff, where the "crust" falls off at the first cut and leaves nothing but gray meat behind. Most of restaurant CFS falls in that category.

<b>Bushie </b>- it was at Rockdale Texas, out towards the Alcoa plant and was little beer joint and cafe. My son-in-law is from Buckholtz - I'll ask hinm if the place is still open. Also, there is an Andy's ( I think steakhouse and cafe ) in Fredericksburg that had a fab CFS last fall. Worth a drive, even when we are out of the Bluebonnet season so the trip is not up to it's full eye-filling potential.

The gold standard around here (Houston area) is Lankford Grocery and T-Bone Tom's in Kemah (http://www.tbonetoms.com/). T-Bone Tom's is one of the few eateries in Kemah not owned by Landry's, Inc., which means it's one of the few with anyone on the premises who can explain what a cook does for a living without having to examine a corporate operations manual . Like many a good eatery in Texas it was once a butcher shop.

The CFS has got a golden, crisp crust, yellow cream gravy, and the sides are very good (well, most of the ones I've tried). Its available lunch and dinner and on special on Monday. When you can eat CFS 8 days a week like we can here in Texas, it's good to have a variety of well prepared sides.

Lankford is reviewed by the Stern's on this website but they didn't report on the CFS. It unfortunately is offered as a special only for lunch on Thursday, which means they'll start serving it at 11am and be out by 12:30 probably.

The best I've had in recent memory would be these two and Hill's in Austin, all better than what I had at Massey's in Fort Worth. I wouldn't have been shocked if someone told me T-Bone Tom's last name was Hill, but it wasn't, it was Fitzmorris. I'd give an edge to Hill's for the sides, at least the green beans with bacon. There's so much bacon in those beans it should be listed as an entree rather than a side .

Sorry, I can't let that pass because I just got done reading a report on Hill's CFS on DallasFood.org:

http://www.dallasfood.org/modules.php?name=News&file=article&sid=65

That's a seriously disgusting looking CFS.

Spouse & I had the best CFS ever at The Walburg Restaurant in Walburg, TX (N of Austin). The gravy was good but kind of sweet (maybe that's a German thing?). I'd take a different gravy but the CFS was excellent. Actually, all of their food is great.

I just found this thread...I've lived in TX this time since 1992, and have never been a real big fan of CFS.

A friend told me about a place here in Ft. Worth called Massey's and the wife and I ate lunch there this afternnoon. Not much to look at in the way of ambiance...BUT I had the best CFS I've ever eaten! This place has been in biz since 1947 and IMO really know how to do CFS right.

It usually comes with milk or cream gravy I substituted brown. It was so good we got two dinners to go for supper ....hehe.. Downside was this CFS did not reheat well . IT was a bit chewy.

I did a search and didn't come with a thread on it so if its been mentioned already....I apo;igize.

Tim

I just found this thread also so I guess I'll chime in too.

I have eaten a lot of CFS, all in the name of research you understand, and have narrowed it down to two that are different but good in their own way.

Goodsons Cafe in Tomball, Tx was named best CFS in Texas by Texas Country Reporter magazine. Theirs is as big as your plate with a thick, crispy crust fried as Alton would say GBD(golden brown and delicious). It is topped with white cream gravy with just the right amount of pepper. Yellow gravy I associate with chicken gravy and not acceptable.

The second is Mary's Cafe in Stawn, Tx just west of DFW off I20. Hers is also as big as your plate. The difference is that her crust is thin just a little thicker than its German counterpart so you can taste the meat better. It comes with a cereal sized bowl of cream gravy on the side. The negative and the reason it is no.2 in my book is they do not have mashed potatoes on the menu, it comes with french fries or it would tie with Goodsons.

On I20 around the corner from Marys is Thurber, Tx. and home of the Smokestack Restaurant. They claim to have the best CFS on I20. I have had it and it is good but they put something in the crust, I think it is onion or garlic powder, I have'nt quit put my finger on it yet, which gives it an off taste.

The real place for the best CFS in Texas no longer exists. It was The Cottonwood Inn in La Grange, Texas. Halfway between Austin and Houston it was a favorite eating stop for travelers, politicians and students on their way back and forth from the state capital. Also a stop for those working up an appetite at Miss Monas, who by the way looked nothing like Dolly Parton.


Well those are my picks, FWIW.

joe

Texianjoe, garlic powder has also been in some of the crusts of CFS I've had. I too don't care for it in this dish. Better to use black pepper in the crust and gravy for extra flavor. You're also right about having white cream gravy and mashed potatoes for classic and delicious CFS.

I lived in Houston only for a year in '86-'87. Dirty's had THE best chicken fried steak with tater tots and white gravy! Best day to go for that was on $.75 margarita night!

quote:

Originally posted by Texianjoe

I just found this thread also so I guess I'll chime in too.

I have eaten a lot of CFS, all in the name of research you understand, and have narrowed it down to two that are different but good in their own way.

Goodsons Cafe in Tomball, Tx was named best CFS in Texas by Texas Country Reporter magazine. Theirs is as big as your plate with a thick, crispy crust fried as Alton would say GBD(golden brown and delicious). It is topped with white cream gravy with just the right amount of pepper. Yellow gravy I associate with chicken gravy and not acceptable.

joe

I moved out of the great state of Texas (much to my regret) in 1977. I lived just down the road from Tomball, (on the way to Spring). The very best CFS I have ever before or since was at Goodson's. Also a giant home made hamburger that was the best as well. I did not care for the heat and humidity in the 7 years I lived just north of Houston but Goodson's made it worthwhile. Used to get a great burger at the Spring Cafe' (old train stop) as well. The people around that area were great but the weather was a challenge. Great fishing back then at Lake Conroe before they poisoned out the hydrilla. The bass loved to hide under it. Crappie fishing under the willows in the Spring was great as well. Lots of fond memories and Goodson's is at the top of the list.

Discovery's Destination America Channel show tonight was "The United States of Steak". They featured the best steaks in America. Goodson's Cafe in Tomball, TX was considered the best CFS in the country. Since it's the "Best CFS in Texas", that automatically makes it the "Best CFS in America".
http://www.goodsonscafetomball.com/
There are 2 other shows- The United States of Bacon and The United States of Burgers.
Catch the Re-runs!

It's getting hard to find a good chicken fried steak in Austin, Texas. Much like a bowl of Texas Red, the cfs has vanished from local menus and when you do find it, it's often a pale shadow of what used to be both delicious and commonplace.
Not so out in Liberty Hill at Dahlia Cafe.
The pounded-out, hand-breaded chicken fried steak being served up on the Edward's Plateau could leave the kitchen at Old Spanish Trail in Bandera and nobody would be the wiser.
It's that good.
Gravy had a working relationship with a cow, green beans had been grown in soil, tea had cane sugar in it. Lots of details that we should be able to take for granted but can't, are in abundance at Dahlia Cafe in Liberty Hill.
 
pic of the plate: http://www.scrumptiousche...a-Cafe-In-Liberty-Hill

Bookmarked! 
 
Boy, I can't let my CFS antennae rest for a minute--I never know where/when I'm going to find more info, as this thread just surfaced after almost 5 years being asleep.

This was Buck Owens' last meal. He ate it and played a show. Then he died.

This was Buck Owens' last meal. He ate it and played a show. Then he died.

Nice to see this thread back

Thanks to whoever revived this thread.

senor boogie woogie


This was Buck Owens' last meal. He ate it and played a show. Then he died.

Oh my--not a good recommendation!  Wonder if it was from Cope's Knotty Pine Cafe in Bakersfield.

senor boogie woogie


This was Buck Owens' last meal. He ate it and played a show. Then he died.

At least he died happy.
 
I'm afraid I'm thinking of the SCTV show parody of the movie "Grapes of Wrath" - Dave Thomas plays the old grandpa who is...fixated on chicken fried steak. It's clear he's losing it when he cackles "I'm gonna git me a bunch'a chicken fried steaks an' I'm gonna sew 'em together an' wear 'em like a hat!" He dies, and his last request is that he be chicken fried.

One of the very few places chicken fried steak is available in Toronto is at Shanghai Cowgirl's on Queen Street West near Bathurst. It's a diner type of establishment for the hipster community in the area. But it's the fried perogies which they serve in mounds with bacon, fried onions, scallions (green onions), melted cheddar cheese and sour cream that I most highly recommend at Shanghai Cowgirl's. The milkshakes are good too. The waitresses are also young, hip and pretty.
 

Hepcat


One of the very few places chicken fried steak is available in Toronto is at Shanghai Cowgirl's on Queen Street West near Bathurst. It's a diner type of establishment for the hipster community in the area. But it's the fried perogies which they serve in mounds with bacon, fried onions, scallions (green onions), melted cheddar cheese and sour cream that I most highly recommend at Shanghai Cowgirl's. The milkshakes are good too. The waitresses are also young, hip and pretty.

Good heavens--that sounds obscene!  And good.

love2bake

Hepcat


One of the very few places chicken fried steak is available in Toronto is at Shanghai Cowgirl's on Queen Street West near Bathurst. It's a diner type of establishment for the hipster community in the area. But it's the fried perogies which they serve in mounds with bacon, fried onions, scallions (green onions), melted cheddar cheese and sour cream that I most highly recommend at Shanghai Cowgirl's. The milkshakes are good too. The waitresses are also young, hip and pretty.

Good heavens--that sounds obscene!  And good.

I'm trying to decide between the waitresses and the food.

A Google Image search for Shanghai Cowgirl will yield you plenty of pictures, including some for staff and customers, but almost all are download protected.
 
 
 
An added bonus is that the restaurant is right next door to and owned by the same people as the Bovine Sex Club, a nightclub with a rather eclectic clientele of hipsters and punks. No cows, but sex I suppose is available with the standard amount of aggravation/effort.