Flank steak in my total contact enclosed (no drip tray) steam grill.
Then I removed the steak, put asparagus spears in, plenty of steak juice
left inside, and liberally sprinkled asparagus with sesame seeds-that is
a really good pairing btw.

Asparagus came out 2min later perfectly grilled, tender, with perfect
grill marks. Add a touch of parmesan on top to give it a little
saltiness and the asparagus was divine. Steak was pretty good, too.
Excellent low carb meal.

I would say I spent ~8 minutes prepping/cooking (I cut up the steak
before seasoning then grilling.)

On 3/12/2013 9:31 PM, z z wrote:
> Flank steak in my total contact enclosed (no drip tray) steam grill.
> Then I removed the steak, put asparagus spears in, plenty of steak juice
> left inside, and liberally sprinkled asparagus with sesame seeds-that is
> a really good pairing btw.
>
> Asparagus came out 2min later perfectly grilled, tender, with perfect
> grill marks. Add a touch of parmesan on top to give it a little
> saltiness and the asparagus was divine. Steak was pretty good, too.
> Excellent low carb meal.
>
> I would say I spent ~8 minutes prepping/cooking (I cut up the steak
> before seasoning then grilling.)
>

Spaghetti with meat sauce here, served over angel-hair pasta. I made
creamed spinach to go with it.

Jill

jmcquown wrote:
>
>Spaghetti with meat sauce here, served over angel-hair pasta.

Spaghetti served over angel hair pasta sounds sci fi regardless which
sauce. Why would you do such a thing... sounds like too much Carlo
Rossi...

>I made creamed spinach to go with it.

I like creamed spinach, but I don't think it goes well with any pasta
dish.

Creamed spinach sounds awful-I only like raw spinach as a salad.
However, I have always liked angel hair pasta-it is very easy to eat
because it doesnt slide off the fork like thicker heavier strands do.

On 12/03/2013 11:07 PM, z z wrote:
> Creamed spinach sounds awful-I only like raw spinach as a salad.
> However, I have always liked angel hair pasta-it is very easy to eat
> because it doesnt slide off the fork like thicker heavier strands do.
>

I had it once many years ago. I never bothered with it again.

Dave Smith wrote:

>z z wrote:
>>
>> Creamed spinach sounds awful-I only like raw spinach as a salad.

Z Z Bove!

>> However, I have always liked angel hair pasta-it is very easy to eat
>> because it doesnt slide off the fork like thicker heavier strands do.
>
>I had it once many years ago. I never bothered with it again.

Dave Bove!

On 3/12/2013 11:43 PM, Dave Smith wrote:
> On 12/03/2013 11:07 PM, z z wrote:
>> Creamed spinach sounds awful-I only like raw spinach as a salad.
>> However, I have always liked angel hair pasta-it is very easy to eat
>> because it doesnt slide off the fork like thicker heavier strands do.
>>
>
> I had it once many years ago. I never bothered with it again.

I love creamed spinach! I don't make it very often. IMHO you have to
use really good freshly grated parmesan.

Jill

On 3/13/2013 9:51 AM, jay wrote:
> In article >,
> (z z) wrote:
>
>> Flank steak in my total contact enclosed (no drip tray) steam grill.
>> Then I removed the steak, put asparagus spears in, plenty of steak juice
>> left inside,
>
> Steamed flank steak?? Yikes! Sounds like the very, very last way someone
> would choose to cook a steak. Pass the creamed spinach.
>
> jay
>
I'm not familiar with that particular "grill". Years ago my brother
gave me the Hamilton Beach version of a George Forman "grill". What a
waste of his money. It was absolutely useless. I cooked a couple of
hamburgers in it... ugh, steamed burgers. Ditto the boneless chicken
breast halves; may just as well have boiled them.

I can't imagine cooking a flank steak on something like that. I like a
nice char on the meat (not just "grill marks").

Since Angie mentioned the low-carb thing maybe that's the target
audience for this sort of product. <shrugs>

Jill <---passing the creamed spinach

On Wed, 13 Mar 2013 09:38:56 -0400, jmcquown >
wrote:

>On 3/12/2013 11:43 PM, Dave Smith wrote:
>> On 12/03/2013 11:07 PM, z z wrote:
>>> Creamed spinach sounds awful-I only like raw spinach as a salad.
>>> However, I have always liked angel hair pasta-it is very easy to eat
>>> because it doesnt slide off the fork like thicker heavier strands do.
>>>
>>
>> I had it once many years ago. I never bothered with it again.
>
>I love creamed spinach! I don't make it very often. IMHO you have to
>use really good freshly grated parmesan.

Really good creamed spinach is very fattening so I don't make it very
often because if I did I'd eat the whole thing and it hardly pays to
make a small amount. I don't like creamed spinach with cheese
especially strong cheese like parmesan, then you can't taste the
spinach. I sometimes make a spinach and ricotta lasagna, I add mozz
but no parmesan. Spinach and ricotta is a wonderful filling for
blintzes. For cooking I think frozen spinach works much better than
fresh... I use fresh spinach raw in salads, great in a sandwich rather
than lettuce.

On 13/03/2013 10:22 AM, jmcquown wrote:

> I'm not familiar with that particular "grill". Years ago my brother
> gave me the Hamilton Beach version of a George Forman "grill". What a
> waste of his money. It was absolutely useless. I cooked a couple of
> hamburgers in it... ugh, steamed burgers. Ditto the boneless chicken
> breast halves; may just as well have boiled them.

We have a Cuisinart Griddler and have used it quite a bit with success
on various meats like chicken breasts, steaks, lamb and pork chops.
Burgers done on it were great.

On Wed, 13 Mar 2013 07:54:11 -0500, jay > wrote:

> Braised cross cut chuck ribs, served over garlicly white beans and a
> garden salad.

Oh, yum!

--
Food is an important part of a balanced diet.

On Wed, 13 Mar 2013 09:38:56 -0400, jmcquown >
wrote:

> I love creamed spinach!

Me too and order it when I see it. It has pretty much gone out of
fashion in favor of spinach sautéed in garlic nowadays.

--
Food is an important part of a balanced diet.

We're going out with a group of retirees from DH's old job BUT...Flank steak marinated in French dressing for a few hours then grilled is wonderful. I've made a shake for steak that has finely, very finely ground coffee, garlic powd, onion powd, salt pepper & a little cayenne, and this combined with the French drssing on scored flank steak is mighty tasty. Tomorrow's dinner..Think I'll thaw it right now so I don't forget!!

On 3/13/2013 1:00 PM, sf wrote:
> On Wed, 13 Mar 2013 09:38:56 -0400, jmcquown >
> wrote:
>
>> I love creamed spinach!
>
> Me too and order it when I see it. It has pretty much gone out of
> fashion in favor of spinach sautéed in garlic nowadays.
>
That's the thing about "food fashion". I don't let it direct what I
cook. I love spinach sauteed in olive oil with garlic. I make it
fairly often. Creamed spinach, love it but I don't make it often. I
also love deep fried spinach. I haven't made that in years.

Jill

On Wed, 13 Mar 2013 13:30:36 -0400, jmcquown >
wrote:

> I also love deep fried spinach. I haven't made that in years.

Never had that, but I don't fry - oven baked kale chips is as close as
I've gotten and it's super good AFAIC.

--
Food is an important part of a balanced diet.

I haven't tried a wet coating on the raw steak-that might be good to try
next time. I have "real" grilled flank steak and did not like the
results. I have fried flank steak on an iron pan with ridges and didnt
like that result either. Flat nonstick frying pan was ok but left raw
edges. The combination steam and total contact grill leaves a very
tender result perfect amount of rareness inside but with all surfaces
cooked. The ridges are ~1/4 inch apart and are just high enough to leave
sear marks on the meat but not so high that it takes more time to cook
the meat inbetween.

On Mar 13, 8:42*pm, (z z) wrote:
>
> I haven't tried a wet coating on the raw steak-that might be good to try
> next time. I have "real" grilled flank steak and did not like the
> results. I have fried flank steak on an iron pan with ridges and didnt
> like that result either. Flat nonstick frying pan was ok but left raw
> edges. The combination steam and total contact grill leaves a very
> tender result perfect amount of rareness inside but with all surfaces
> cooked. The ridges are ~1/4 inch apart and are just high enough to leave
> sear marks on the meat but not so high that it takes more time to cook
> the meat inbetween.
>
>
Nasty steamed steak, barf.

" wrote:
>
> Nasty steamed steak, barf.

That "chicken fried steak" is even more disgusting to me.
What a great way to totally ruin a good steak.

G.

On 14/03/2013 5:24 PM, Gary wrote:
> " wrote:
>>
>> Nasty steamed steak, barf.
>
> That "chicken fried steak" is even more disgusting to me.
> What a great way to totally ruin a good steak.
>
>

They don't usually use good steaks for chicken fried steak. It is
generally a cheaper cut used.

On Mar 14, 2:28*pm, Dave Smith > wrote:
> On 14/03/2013 5:24 PM, Gary wrote:
>
> > " wrote:
>
> >> Nasty steamed steak, barf.
>
> > That "chicken fried steak" is even more disgusting to me.
> > What a great way to totally ruin a good steak.
>
> They don't usually use good steaks for chicken fried steak. It is
> generally a cheaper cut used.

yeah...the cheapest.

On 3/14/2013 5:28 PM, Dave Smith wrote:
> On 14/03/2013 5:24 PM, Gary wrote:
>> " wrote:
>>>
>>> Nasty steamed steak, barf.
>>
>> That "chicken fried steak" is even more disgusting to me.
>> What a great way to totally ruin a good steak.
>>
>>
>
> They don't usually use good steaks for chicken fried steak. It is
> generally a cheaper cut used.
>
Yep, usually round steak or "chopped steak". Done right, chicken fried
steak with cream gravy is really good. It's not something I've cooked
at home in many years.

Jill

On Thu, 14 Mar 2013 16:24:15 -0500, Gary > wrote:

> " wrote:
> >
> > Nasty steamed steak, barf.
>
> That "chicken fried steak" is even more disgusting to me.
> What a great way to totally ruin a good steak.
>
I've always been under the impression that "good" steak isn't what
they use for it. That stuff is more like shoe leather than a decent
steak.


--
Food is an important part of a balanced diet.

On Thu, 14 Mar 2013 19:45:25 -0400, jmcquown >
wrote:

> Yep, usually round steak or "chopped steak". Done right, chicken fried
> steak with cream gravy is really good. It's not something I've cooked
> at home in many years.

Do you mean cube steak? I don't think I've had one made with that,
but it would make sense to me.

--
Food is an important part of a balanced diet.

On 3/14/2013 7:54 PM, sf wrote:
> On Thu, 14 Mar 2013 19:45:25 -0400, jmcquown >
> wrote:
>
>> Yep, usually round steak or "chopped steak". Done right, chicken fried
>> steak with cream gravy is really good. It's not something I've cooked
>> at home in many years.
>
> Do you mean cube steak? I don't think I've had one made with that,
> but it would make sense to me.
>
Yes, cube steak. I couldn't think of the name of it.

Jill

Gary wrote:

> That "chicken fried steak" is even more disgusting to me.
> What a great way to totally ruin a good steak.

Be advised that nobody uses a "good" steak for that prep.

Sheesh.

"George M. Middius" wrote:
>
> Gary wrote:
>
> > That "chicken fried steak" is even more disgusting to me.
> > What a great way to totally ruin a good steak.
>
> Be advised that nobody uses a "good" steak for that prep.
>
> Sheesh.

George, I wouldn't even disgrace a cheap cut by making that mess.

Perhaps if someone *did* use a good steak for that it might taste ok but
then that would be a waste of a good one. It's even a waste of a cheap cut,
imo. Probably invented one night by some drunken guy with out-of-date cheap
steak. "Yeah...this is good (hic)"

Just messing with you. I tried it once and was repulsed. Doing that to beef
is just wrong, imo. I've never had the urge to try it again. Rather than
that mess, I can take any cheap cut of beef and turn it into a fairly decent
steak meal with mushrooms and onions..... or use that cheap cut for many
other decent things.

Chicken fried steak is an abomination to me. Just my opinion though.

Gary Bove

"Gary" > wrote in message ...
> "George M. Middius" wrote:
>>
>> Gary wrote:
>>
>> > That "chicken fried steak" is even more disgusting to me.
>> > What a great way to totally ruin a good steak.
>>
>> Be advised that nobody uses a "good" steak for that prep.
>>
>> Sheesh.
>
> George, I wouldn't even disgrace a cheap cut by making that mess.
>
> Perhaps if someone *did* use a good steak for that it might taste ok but
> then that would be a waste of a good one. It's even a waste of a cheap
> cut,
> imo. Probably invented one night by some drunken guy with out-of-date
> cheap
> steak. "Yeah...this is good (hic)"
>
> Just messing with you. I tried it once and was repulsed. Doing that to
> beef
> is just wrong, imo. I've never had the urge to try it again. Rather than
> that mess, I can take any cheap cut of beef and turn it into a fairly
> decent
> steak meal with mushrooms and onions..... or use that cheap cut for many
> other decent things.
>
> Chicken fried steak is an abomination to me. Just my opinion though.

Is a 'chicken fried steak' one that is bread crumbed and fried like chicken?

--
--
http://www.helpforheroes.org.uk/shop/

Gary wrote:

> > > That "chicken fried steak" is even more disgusting to me.
> > > What a great way to totally ruin a good steak.
> >
> > Be advised that nobody uses a "good" steak for that prep.
> >
> > Sheesh.
>
> George, I wouldn't even disgrace a cheap cut by making that mess.
>
> Perhaps if someone *did* use a good steak for that it might taste ok but
> then that would be a waste of a good one. It's even a waste of a cheap cut,
> imo. Probably invented one night by some drunken guy with out-of-date cheap
> steak. "Yeah...this is good (hic)"

Nah. It's diner food. That's probably where it was invented -- some greasy
spoon in Texas. Their customers eat fried Twinkies, fer chrissakes.

> Just messing with you. I tried it once and was repulsed. Doing that to beef
> is just wrong, imo. I've never had the urge to try it again. Rather than
> that mess, I can take any cheap cut of beef and turn it into a fairly decent
> steak meal with mushrooms and onions..... or use that cheap cut for many
> other decent things.
>
> Chicken fried steak is an abomination to me. Just my opinion though.

Have you met Jill? She's terribly interested in the foods people hate.

> Gary Bove

Now *that* is a mess.

Ophelia wrote:

> > Chicken fried steak is an abomination to me. Just my opinion though.
>
> Is a 'chicken fried steak' one that is bread crumbed and fried like chicken?

You're asking somebody for whom meatloaf is a special dinner.

On Fri, 15 Mar 2013 15:03:34 -0500, Gary > wrote:

>"George M. Middius" wrote:
>>
>> Gary wrote:
>>
>> > That "chicken fried steak" is even more disgusting to me.
>> > What a great way to totally ruin a good steak.
>>
>> Be advised that nobody uses a "good" steak for that prep.
>>
>> Sheesh.
>
>George, I wouldn't even disgrace a cheap cut by making that mess.
>
>Perhaps if someone *did* use a good steak for that it might taste ok but
>then that would be a waste of a good one. It's even a waste of a cheap cut,
>imo. Probably invented one night by some drunken guy with out-of-date cheap
>steak. "Yeah...this is good (hic)"
>
>Just messing with you. I tried it once and was repulsed. Doing that to beef
>is just wrong, imo. I've never had the urge to try it again. Rather than
>that mess, I can take any cheap cut of beef and turn it into a fairly decent
>steak meal with mushrooms and onions..... or use that cheap cut for many
>other decent things.
>
>Chicken fried steak is an abomination to me. Just my opinion though.

The terminology "chicken fried" conjurs up an abomination.. even
chicken fried chicken.

On 3/12/13 10:41 PM, Brooklyn1 wrote:
> jmcquown wrote:
>>
>> Spaghetti with meat sauce here, served over angel-hair pasta.
>
> Spaghetti served over angel hair pasta sounds sci fi regardless which
> sauce. Why would you do such a thing... sounds like too much Carlo
> Rossi...
>
>> I made creamed spinach to go with it.
>
> I like creamed spinach, but I don't think it goes well with any pasta
> dish.
>
I can't imagine serving any vegetable as a side dish to pasta. Ugh.

But if it goes with the meat course which would follow the pasta..<shrug>

"Gary" > wrote in message ...

> Chicken fried steak is an abomination to me. Just my opinion though.
>
> Gary


I used to love it, but haven't had in quite some time. It has to be done
right though.

Cheri

"Brooklyn1" > wrote in message
...

> The terminology "chicken fried" conjurs up an abomination.. even
> chicken fried chicken.


Not to me.

Cheri

On Fri, 15 Mar 2013 17:06:15 -0700, "Cheri" >
wrote:

> "Gary" > wrote in message ...
>
> > Chicken fried steak is an abomination to me. Just my opinion though.
> >
> > Gary
>
>
> I used to love it, but haven't had in quite some time. It has to be done
> right though.
>
What does "done right" mean to you?


--
Food is an important part of a balanced diet.

On Fri, 15 Mar 2013 17:07:42 -0700, "Cheri" >
wrote:

> "Brooklyn1" > wrote in message
> ...
>
> > The terminology "chicken fried" conjurs up an abomination.. even
> > chicken fried chicken.
>
>
> Not to me.
>
I think chicken fried chicken is delicious. It's too fattening, but
that's what makes it so tasty.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 15 Mar 2013 17:06:15 -0700, "Cheri" >
> wrote:
>
>> "Gary" > wrote in message
>> ...
>>
>> > Chicken fried steak is an abomination to me. Just my opinion though.
>> >
>> >
>> > Gary
>>
>>
>> I used to love it, but haven't had in quite some time. It has to be done
>> right though.
>>
> What does "done right" mean to you?

It means the right seasoning in the flour, lots of pepper, garlic powder,
salt was my preference. The right temp with the oil so it's nice and crispy
on the outside, but not overcooked. I always cooked mine in a cast iron
skillet. Then a nice cream gravy made in the pan when the meat was removed
to ladle over it. I used half and half in the old days. Now, I don't make it
anymore, haven't for years, but I do still love it.

Cheri

On Friday, March 15, 2013 4:23:03 PM UTC-4, George M. Middius wrote:
> Ophelia wrote:
>
>
>
> > > Chicken fried steak is an abomination to me. Just my opinion though.
>
> >
>
> > Is a 'chicken fried steak' one that is bread crumbed and fried like chicken?
>
>
>
> You're asking somebody for whom meatloaf is a special dinner.

And getting an answer from a half-wit. Butt out, **** stick.

On Fri, 15 Mar 2013 17:33:13 -0700, "Cheri" >
wrote:

> "sf" > wrote in message
> ...
> > On Fri, 15 Mar 2013 17:06:15 -0700, "Cheri" >
> > wrote:
> >
> >>
> >> I used to love it, but haven't had in quite some time. It has to be done
> >> right though.
> >>
> > What does "done right" mean to you?
>
> It means the right seasoning in the flour, lots of pepper, garlic powder,
> salt was my preference. The right temp with the oil so it's nice and crispy
> on the outside, but not overcooked. I always cooked mine in a cast iron
> skillet. Then a nice cream gravy made in the pan when the meat was removed
> to ladle over it. I used half and half in the old days. Now, I don't make it
> anymore, haven't for years, but I do still love it.
>
So, no egg and it doesn't get all poofy? Sounds like it would make
great chicken, but still skeptical about using beef. Does the meat
tenderize as it cooks or does it remain "chewy"?


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 15 Mar 2013 17:33:13 -0700, "Cheri" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Fri, 15 Mar 2013 17:06:15 -0700, "Cheri" >
>> > wrote:
>> >
>> >>
>> >> I used to love it, but haven't had in quite some time. It has to be
>> >> done
>> >> right though.
>> >>
>> > What does "done right" mean to you?
>>
>> It means the right seasoning in the flour, lots of pepper, garlic powder,
>> salt was my preference. The right temp with the oil so it's nice and
>> crispy
>> on the outside, but not overcooked. I always cooked mine in a cast iron
>> skillet. Then a nice cream gravy made in the pan when the meat was
>> removed
>> to ladle over it. I used half and half in the old days. Now, I don't make
>> it
>> anymore, haven't for years, but I do still love it.
>>
> So, no egg and it doesn't get all poofy? Sounds like it would make
> great chicken, but still skeptical about using beef. Does the meat
> tenderize as it cooks or does it remain "chewy"?

I know lots of people do use the egg, I never did, but I did pound the flour
in really well by letting it sit for a few minutes and pounding in more two
or three times. The steak is pretty thin from the tenderizing and pounding,
and does cook quickly, not chewy at all but I have had a tough one at a
Denny's many years ago. If it's not cooked right, it will be greasy and
soggy which I hate. I think we tend to like what we had growing up, at least
I seem to.

Cheri

In article >,
"Ophelia" > wrote:

> Is a 'chicken fried steak' one that is bread crumbed and fried like chicken?

Mine isn't. I use cube steak which is a tough cut of beef diamond-sliced
on both sides for tenderness and done by the butcher. You could beat
hell out of a round steak with a tenderizing hammer as well and cut into
portions, I suppose. What I cook is about a 3/8 inch thick piece of
meat.
I dredge it in flour, dip it in buttermilk, dredge in flour again and
cook over medium heat until the result is golden brown in a pan with oil
coming up to about a quarter of the steak. Make sure that the oil is hot
before placing the steak in the pan. I season the flour to my liking
with salt and pepper. Extra seasonings might be to your taste.
I use the drippings for white gravy and serve the gravy with mashed
potatoes and a vegetable. Cover both the steak and potatoes with gravy
before serving.
If done right, the dish can induce delight and a heart attack at the
same time. I haven't cooked close to the best chicken fried steak I ever
ate, but mine is pretty good.
If the method sounds something like pan fried chicken with all the
fixings but a different meat, it is. Another plus is that the cooking
time for the steak is much shorter, and there isn't nearly as much
repositioning of the meat involved until it's done. Over once till done.
Don't ever use a lid!

leo