badbobby Loc: texas

I'm surprised she remained in business
after feeding you
does your brother consume the prodigious amount of food as you usually manage to partake of at one sitting????

o

slatten49 Loc: Lake Whitney, Texas

In a blended Family, I have five "brothers." I am the most prodigious eater. But, my brother-in-law gave me a run for the title...and lost.

badbobby Loc: texas

you should have spotted him a whole turkey

Red Onion Rip Loc: Oklahoma

I live in Purcell, about 15 miles from Noble. At one time Kendall's had closed in Noble and moved to Purcell. I can't afford to eat there very often though, I'd weigh 400 lbs. It is definitely an excellent chicken fried steak. Another place for a good, huge, chicken fried steak is Lambert's at Ozark, MO just South of Springfield. We stop there whenever we go to Branson or to my kids in Indiana. At Lambert's they bring it out in a big skillet and the steak is as big as the skillet.

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

Only one?

Texas Truth Loc: Behind Enemy Lines

It's good to see everybody has fond memories of something we can all share in common. I have a stupid dream of trying every chicken fried steak from every Diner and restaurant in the country and then rest! I should probably take an aspirin afterwards.

Texas Truth Loc: Behind Enemy Lines

Hey bammer, you're not kidding about those better cuts of beef, I have used Delmonico steaks half-inch thick have the tendency to work a little better because they cook quicker without excessive moisture. A 1 inch steak I have found has a little more moisture in it then I think is needed because it has a tendency to steam too much and by the time it looks good the temperature is right it only takes about a minute sitting on a plate for the crispy coating can get soggy relatively quickly. I have had great success using the sirloin tips about 3/8 of an inch thick. I mentioned this earlier in the post, but because of the the Grain and texture of the sirloin tip it doesn't need to be hammered or cubed, it just comes out really nice and tender you won't need a knife they cut some nicely with the edge of a fork. I have done thicker cuts with difference cuts of meat but I will use a meat hammer to bring it down to about half inch in thickness. I posted my spice mix earlier in this subject. I use the crushed saltine crackers for my coating and I fry with olive oil. I ran a test cooking the meat in all the different oils and found olive oil works the best. Peanut oil is pretty good but the taste of the oil kind of interrupted the flavor of the chicken fried steak. Olive oil seems to have a very nice compliment and it comes out a little crispier. This is Texas truth standing by...

bahmer

The saltine crackers idea sounds interesting I may give that a try next time. thanks for the idea.