On Thursday, October 8, 2015 at 3:02:06 AM UTC-10, Ophelia wrote:
> "Helpful person" > wrote in message
> ...
> > On Wednesday, October 7, 2015 at 11:26:42 PM UTC-4, sf wrote:
> >>
> >> Cube steak is delicious, but it needs to be gently braised for at
> >> least half an hour (I prefer 45 minutes) in a red wine/stock mixture
> >> and then use the braising liquid to make mushroom gravy.
> >>
> >> --
> >>
> >> sf
> >
> > What is cube steak? Do you mean chuck?
>
> I didn't know either but here it is:
>
> https://en.wikipedia.org/wiki/Cube_steak
>
> The reason I Googled it was because cuts of meat and terms in US are often
> called differently to UK so I find it easier to do a search.
>
>
> --
> http://www.helpforheroes.org.uk/shop/

The mystery of a piece meat that's been cubed is why people feel the need to braise it. The few times I bought it, I just chicken fried the thing. It's OK but nothing to write home about.

On Thursday, October 8, 2015 at 4:41:23 AM UTC-10, Brooklyn1 wrote:
> dsi1 wrote:
> >
> >I've never thought to cook a cube steak in a pressure cooker - it seems
> >like a bit of overkill. It looks pretty good but a round or chuck steak
> >would work fine too.
>
> Cube steak is not a particualr cut, cubing is a process that is
> applied tu round/chuck. I think a pressure processor would process
> cube steak at much too high a temperature... cube steak is best
> braised long and slow. I haven't cooked cube steak in a long time, I
> think next time I buy top round steaks for London broil I will cube
> and braise them them.... last week top round was on sale for $3.99/lb,
> would be a very tasty and inexpensive dish... next time it goes on
> sale I'll have the butcher run a couple three big'uns through the
> cuber for me. All ya gotta do then is slice into portions and pan fry
> just to brown. Then dust them with seasoned flour, stand them on end
> in a sliced onion filled roasting pan, pour in some dark beer, season
> with garlic, bay leaves, parsley, add sliced 'shrooms if you desire,
> cover tightly with foil and put in a 325ºF oven for like 3-4 hours.
> Modify cooking liquid however you like, a tomato sauced is good with
> Eyetalian herbs, even a packet of dry onion soup mix works. After
> about 3 hours peel back a corner to check liquid level, add some water
> if needed... should be cooked until they can be sliced with a fork but
> not falling apart into shreds... serve over wide buttered egg noodles
> with sides of harvard beets and candied carrots. While the oven is
> hot anyway some winter squash would be nice.

Ha ha, I know what a cube steak is. You must think you're a doctor of meat.

On 08/10/2015 1:08 PM, jmcquown wrote:
> On 10/8/2015 1:51 PM, graham wrote:
>> On 08/10/2015 8:13 AM, sf wrote:
>>> On Thu, 8 Oct 2015 05:20:57 -0700 (PDT), Helpful person
>>> > wrote:
>>>
>>>> On Wednesday, October 7, 2015 at 11:26:42 PM UTC-4, sf wrote:
>>>>>
>>>>> Cube steak is delicious, but it needs to be gently braised for at
>>>>> least half an hour (I prefer 45 minutes) in a red wine/stock mixture
>>>>> and then use the braising liquid to make mushroom gravy.
>>>>>
>>>>
>>>> What is cube steak? Do you mean chuck?
>>>>
>>> No. It's a thin slice of round that has been mechanically tenderized.
>>> It might look like ground meat, but it isn't and needs more than a
>>> couple minutes of cooking time to be chewable. I still don't
>>> understand why people claim they use it for chicken fried steak.
>>> Their CFC must chew somewhere between jerky and shoe leather.
>>>
>>>
>> What the hell's the point of calling it "Chicken fried steak" when no
>> chicken is involved?
>> Graham
>
> Why pick that nit?
>
> Jill
The name bewilders some of us furriners, especially when you also have
Philly cheese steak! :-)
Graham

Ophelia wrote in rec.food.cooking:

>
>
> > wrote in message
> ...
> > On Thu, 8 Oct 2015 14:01:52 +0100, "Ophelia" >
> > wrote:
> >
> > >
> > >
> >>"Helpful person" > wrote in message
> > > ...
> > > > On Wednesday, October 7, 2015 at 11:26:42 PM UTC-4, sf wrote:
> > > > >
> > > > > Cube steak is delicious, but it needs to be gently braised
> > > > > for at least half an hour (I prefer 45 minutes) in a red
> > > > > wine/stock mixture and then use the braising liquid to make
> > > > > mushroom gravy.
> > > > >
> > > > > --
> > > > > sf
> > > >
> > > > What is cube steak? Do you mean chuck?
> > >
> > > I didn't know either but here it is:
> > >
> > > https://en.wikipedia.org/wiki/Cube_steak
> > >
> > > The reason I Googled it was because cuts of meat and terms in US
> > > are often called differently to UK so I find it easier to do a
> > > search.
> >
> > We have it here in the supermarkets but I have never bought it. I
> > look at it and feel there is even more likelihood of e-coli than
> > hamburger.
>
> Ahh! It is on the lines of hamburger/mince? Wouldn't do me. I
> prefer to mince my own, that way I know it is safe. That just
> reminds me, somewhere I have a thingy that makes bunch of small cuts
> in slice meat . Called a tenderizer I think, but I only used it once.
> Would that make something similar to cube steak?

Hi, it proabably would do fine for that.

Carol


--

On 10/8/2015 11:51 AM, graham wrote:
> On 08/10/2015 8:13 AM, sf wrote:
>> On Thu, 8 Oct 2015 05:20:57 -0700 (PDT), Helpful person
>> > wrote:
>>
>>> On Wednesday, October 7, 2015 at 11:26:42 PM UTC-4, sf wrote:
>>>>
>>>> Cube steak is delicious, but it needs to be gently braised for at
>>>> least half an hour (I prefer 45 minutes) in a red wine/stock mixture
>>>> and then use the braising liquid to make mushroom gravy.
>>>>
>>>
>>> What is cube steak? Do you mean chuck?
>>>
>> No. It's a thin slice of round that has been mechanically tenderized.
>> It might look like ground meat, but it isn't and needs more than a
>> couple minutes of cooking time to be chewable. I still don't
>> understand why people claim they use it for chicken fried steak.
>> Their CFC must chew somewhere between jerky and shoe leather.
>>
>>
> What the hell's the point of calling it "Chicken fried steak" when no
> chicken is involved?
> Graham

Because the batter, flour and fry process is analogous.

On 10/8/2015 12:56 PM, Cindy Hamilton wrote:
> On Thursday, October 8, 2015 at 1:51:38 PM UTC-4, graham wrote:
>> On 08/10/2015 8:13 AM, sf wrote:
>>> On Thu, 8 Oct 2015 05:20:57 -0700 (PDT), Helpful person
>>> > wrote:
>>>
>>>> On Wednesday, October 7, 2015 at 11:26:42 PM UTC-4, sf wrote:
>>>>>
>>>>> Cube steak is delicious, but it needs to be gently braised for at
>>>>> least half an hour (I prefer 45 minutes) in a red wine/stock mixture
>>>>> and then use the braising liquid to make mushroom gravy.
>>>>>
>>>>
>>>> What is cube steak? Do you mean chuck?
>>>>
>>> No. It's a thin slice of round that has been mechanically tenderized.
>>> It might look like ground meat, but it isn't and needs more than a
>>> couple minutes of cooking time to be chewable. I still don't
>>> understand why people claim they use it for chicken fried steak.
>>> Their CFC must chew somewhere between jerky and shoe leather.
>>>
>>>
>> What the hell's the point of calling it "Chicken fried steak" when no
>> chicken is involved?
>
> Because it's breaded and fried, like fried chicken. It's,
> you know, poetical.
>
> I can't see cooking it in gravy, though. That pretty much negates
> any nice crispiness. Then again, I'd not be likely to eat it either
> way. I like my steak grilled.
>
> Cindy Hamilton
>

I doubt you'd rally want cheap grilled cube steak.

On 10/8/2015 1:29 PM, dsi1 wrote:
> Ha ha, I know what a cube steak is. You must think you're a doctor of meat.

Oh the set up for a punch line there!!!!

I think a skinwalker can turn into any animal they want but I can only turn into a hawk, I never kill anything when I am a hawk.

On 10/8/2015 5:16 PM, wrote:
> I think a skinwalker can turn into any animal they want but I can only turn into a hawk, I never kill anything when I am a hawk.

Where I live we have many pueblos and nations.

The larger (Hopi and Navajo) teach that skinwalkers are bad medicine.

In this area if a skinwalker has been near your home a medicine man
would hold a blessing way and purge the evil.

Perhaps your nation has different traditions on shape-shifting.

You do not appear to be evil, but a true skinwalker never does until he
visits at night.

On 10/8/2015 5:24 PM, Bruce wrote:
> On Thu, 8 Oct 2015 16:16:01 -0700 (PDT), wrote:
>
>> I think a skinwalker can turn into any animal they want but I can only turn into a hawk, I never kill anything when I am a hawk.
>
> So you can't tell us what raw mouse tastes like?
>

It's not amusing for you to mock him like that.

If you had ever been on the rez you'd know there are many things that
occur which defy normal explanation.

On 10/08/2015 02:40 PM, cshenk wrote:
> Ophelia wrote in rec.food.cooking:
>
>>
>>
>> Ahh! It is on the lines of hamburger/mince? Wouldn't do me. I
>> prefer to mince my own, that way I know it is safe. That just
>> reminds me, somewhere I have a thingy that makes bunch of small cuts
>> in slice meat . Called a tenderizer I think, but I only used it once.
>> Would that make something similar to cube steak?
>
> Hi, it proabably would do fine for that.
>
> Carol
>
>

Cube steak is not hamburger/mince at all. It's tough meat broken down by
pounding with a meat mallet, using a Jaccard Meat Tenderizer, or having
the butcher run it through their machine that's just a motorized
Jaccard. Lots of small, flat needles to cut through the gristle.

BTW, "Jaccard" is not misspelled; it's the name of the manufacturer.
There's even a video on YouTube.

On Thursday, October 8, 2015 at 8:21:39 PM UTC-5, Whirled Peas wrote:
>
> On 10/08/2015 02:40 PM, cshenk wrote:
>
> > Ophelia wrote in rec.food.cooking:
> >>
> >> Ahh! It is on the lines of hamburger/mince?
>
No. Not even close.
>
> >> I prefer to mince my own, that way I know it is safe.
>
Cube steak is NOT hamburger.
>
> >> That just
> >> reminds me, somewhere I have a thingy that makes bunch of small cuts
> >> in slice meat . Called a tenderizer I think, but I only used it once.
> >> Would that make something similar to cube steak?
>
Nope.
>
>
> Cube steak is not hamburger/mince at all. It's tough meat broken down by
> pounding with a meat mallet, using a Jaccard Meat Tenderizer, or having
> the butcher run it through their machine that's just a motorized
> Jaccard. Lots of small, flat needles to cut through the gristle.
>
PERFECT explanation.
>
> BTW, "Jaccard" is not misspelled; it's the name of the manufacturer.
> There's even a video on YouTube.

"graham" > wrote in message
...
> On 08/10/2015 1:08 PM, jmcquown wrote:
>> On 10/8/2015 1:51 PM, graham wrote:
>>> On 08/10/2015 8:13 AM, sf wrote:
>>>> On Thu, 8 Oct 2015 05:20:57 -0700 (PDT), Helpful person
>>>> > wrote:
>>>>
>>>>> On Wednesday, October 7, 2015 at 11:26:42 PM UTC-4, sf wrote:
>>>>>>
>>>>>> Cube steak is delicious, but it needs to be gently braised for at
>>>>>> least half an hour (I prefer 45 minutes) in a red wine/stock mixture
>>>>>> and then use the braising liquid to make mushroom gravy.
>>>>>>
>>>>>
>>>>> What is cube steak? Do you mean chuck?
>>>>>
>>>> No. It's a thin slice of round that has been mechanically tenderized.
>>>> It might look like ground meat, but it isn't and needs more than a
>>>> couple minutes of cooking time to be chewable. I still don't
>>>> understand why people claim they use it for chicken fried steak.
>>>> Their CFC must chew somewhere between jerky and shoe leather.
>>>>
>>>>
>>> What the hell's the point of calling it "Chicken fried steak" when no
>>> chicken is involved?
>>> Graham
>>
>> Why pick that nit?
>>
>> Jill
> The name bewilders some of us furriners, especially when you also have
> Philly cheese steak! :-)

It seems that some people see this as a USA group. The majority of the
posters are but not all. Sneering because someone is not American is
pathetic.

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

"Whirled Peas" > wrote in message
...
> On 10/08/2015 02:40 PM, cshenk wrote:
>> Ophelia wrote in rec.food.cooking:
>>
>>>
>>>
>>> Ahh! It is on the lines of hamburger/mince? Wouldn't do me. I
>>> prefer to mince my own, that way I know it is safe. That just
>>> reminds me, somewhere I have a thingy that makes bunch of small cuts
>>> in slice meat . Called a tenderizer I think, but I only used it once.
>>> Would that make something similar to cube steak?
>>
>> Hi, it proabably would do fine for that.
>>
>> Carol
>>
>>
>
> Cube steak is not hamburger/mince at all. It's tough meat broken down by
> pounding with a meat mallet, using a Jaccard Meat Tenderizer, or having
> the butcher run it through their machine that's just a motorized Jaccard.
> Lots of small, flat needles to cut through the gristle.
>
> BTW, "Jaccard" is not misspelled; it's the name of the manufacturer.
> There's even a video on YouTube.

"Jaccard Meat Tenderizer"! That is the name of mine


>

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

On Thursday, October 8, 2015 at 6:04:37 PM UTC-4, Embudo wrote:
> On 10/8/2015 12:56 PM, Cindy Hamilton wrote:

> > I can't see cooking it in gravy, though. That pretty much negates
> > any nice crispiness. Then again, I'd not be likely to eat it either
> > way. I like my steak grilled.
> >
> > Cindy Hamilton
> >
>
> I doubt you'd rally want cheap grilled cube steak.

You're correct. I don't buy cube steak. If I couldn't
afford steak, I'd grill hamburger. Happily, I can afford
whatever I want, so sometimes it's steak and other times
it's hamburger.

Cindy Hamilton

On Friday, October 9, 2015 at 5:43:31 AM UTC-5, Cindy Hamilton wrote:
> On Thursday, October 8, 2015 at 6:04:37 PM UTC-4, Embudo wrote:
> > On 10/8/2015 12:56 PM, Cindy Hamilton wrote:
>
> > > I can't see cooking it in gravy, though. That pretty much negates
> > > any nice crispiness. Then again, I'd not be likely to eat it either
> > > way. I like my steak grilled.
> > >
> > > Cindy Hamilton
> > >
> >
> > I doubt you'd rally want cheap grilled cube steak.
>
> You're correct. I don't buy cube steak. If I couldn't
> afford steak, I'd grill hamburger. Happily, I can afford
> whatever I want, so sometimes it's steak and other times
> it's hamburger.
>
You don't grill it; you chicken fry it. S&P, flour, and fry in at
least a quarter inch of oil.
>
> Cindy Hamilton

--Bryan

On Friday, October 9, 2015 at 7:42:50 AM UTC-4, MisterDiddyWahDiddy wrote:
> On Friday, October 9, 2015 at 5:43:31 AM UTC-5, Cindy Hamilton wrote:
> > On Thursday, October 8, 2015 at 6:04:37 PM UTC-4, Embudo wrote:
> > > On 10/8/2015 12:56 PM, Cindy Hamilton wrote:
> >
> > > > I can't see cooking it in gravy, though. That pretty much negates
> > > > any nice crispiness. Then again, I'd not be likely to eat it either
> > > > way. I like my steak grilled.
> > > >
> > > > Cindy Hamilton
> > > >
> > >
> > > I doubt you'd rally want cheap grilled cube steak.
> >
> > You're correct. I don't buy cube steak. If I couldn't
> > afford steak, I'd grill hamburger. Happily, I can afford
> > whatever I want, so sometimes it's steak and other times
> > it's hamburger.
> >
> You don't grill it; you chicken fry it. S&P, flour, and fry in at
> least a quarter inch of oil.
> >
> > Cindy Hamilton
>
> --Bryan

No recipe suitable for cube steak appeals to me. To me, it's not
even steak, it's some sort of flat stewing meat.

Cindy Hamilton

Cindy Hamilton wrote:
>
> No recipe suitable for cube steak appeals to me. To me, it's not
> even steak, it's some sort of flat stewing meat.

I agree. It's very inferior meat. I am never tempted to buy it.
Suprisingly though, just about 30 minutes ago I was looking at grocery
store ads for the week. One store has "cube steak" on sale for
$5.49/lb...regular price $6.29. I couldn't believe it.

On Friday, October 9, 2015 at 8:18:05 AM UTC-5, Cindy Hamilton wrote:
> On Friday, October 9, 2015 at 7:42:50 AM UTC-4, MisterDiddyWahDiddy wrote:
> > On Friday, October 9, 2015 at 5:43:31 AM UTC-5, Cindy Hamilton wrote:
> > > On Thursday, October 8, 2015 at 6:04:37 PM UTC-4, Embudo wrote:
> > > > On 10/8/2015 12:56 PM, Cindy Hamilton wrote:
> > >
> > > > > I can't see cooking it in gravy, though. That pretty much negates
> > > > > any nice crispiness. Then again, I'd not be likely to eat it either
> > > > > way. I like my steak grilled.
> > > > >
> > > > > Cindy Hamilton
> > > > >
> > > >
> > > > I doubt you'd rally want cheap grilled cube steak.
> > >
> > > You're correct. I don't buy cube steak. If I couldn't
> > > afford steak, I'd grill hamburger. Happily, I can afford
> > > whatever I want, so sometimes it's steak and other times
> > > it's hamburger.
> > >
> > You don't grill it; you chicken fry it. S&P, flour, and fry in at
> > least a quarter inch of oil.
> > >
> > > Cindy Hamilton
> >
> > --Bryan
>
> No recipe suitable for cube steak appeals to me. To me, it's not
> even steak, it's some sort of flat stewing meat.
>
It's not steak, and not good for stewing. Seriously, it really is good
floured and fried in really hot oil, such that the coating gets thoroughly
browned w/o overcooking the meat. Anyone who does anything else with it
("recipe"?) doesn't have a clue.
>
> Cindy Hamilton

--Bryan

On Thursday, October 8, 2015 at 6:53:59 PM UTC-5, Embudo wrote:
> On 10/8/2015 5:24 PM, Bruce wrote:
> > On Thu, 8 Oct 2015 16:16:01 -0700 (PDT), wrote:
> >
> >> I think a skinwalker can turn into any animal they want but I can only turn into a hawk, I never kill anything when I am a hawk.
> >
> > So you can't tell us what raw mouse tastes like?
> >
>
> It's not amusing for you to mock him like that.
>
> If you had ever been on the rez you'd know there are many things that
> occur which defy normal explanation.

I read Castaneda as fiction, not documentary.

--Bryan

Ophelia wrote:
>
> It seems that some people see this as a USA group. The majority of the
> posters are but not all. Sneering because someone is not American is
> pathetic.

That works both ways. Sneering at Americans is also pathetic and it
happens here often.

:-D

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> It seems that some people see this as a USA group. The majority of the
>> posters are but not all. Sneering because someone is not American is
>> pathetic.
>
> That works both ways. Sneering at Americans is also pathetic and it
> happens here often.

Not by me but it could be happening from someone in my kf.


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

On Friday, October 9, 2015 at 9:51:16 AM UTC-4, MisterDiddyWahDiddy wrote:
> On Friday, October 9, 2015 at 8:18:05 AM UTC-5, Cindy Hamilton wrote:
> > On Friday, October 9, 2015 at 7:42:50 AM UTC-4, MisterDiddyWahDiddy wrote:
> > > On Friday, October 9, 2015 at 5:43:31 AM UTC-5, Cindy Hamilton wrote:
> > > > On Thursday, October 8, 2015 at 6:04:37 PM UTC-4, Embudo wrote:
> > > > > On 10/8/2015 12:56 PM, Cindy Hamilton wrote:
> > > >
> > > > > > I can't see cooking it in gravy, though. That pretty much negates
> > > > > > any nice crispiness. Then again, I'd not be likely to eat it either
> > > > > > way. I like my steak grilled.
> > > > > >
> > > > > > Cindy Hamilton
> > > > > >
> > > > >
> > > > > I doubt you'd rally want cheap grilled cube steak.
> > > >
> > > > You're correct. I don't buy cube steak. If I couldn't
> > > > afford steak, I'd grill hamburger. Happily, I can afford
> > > > whatever I want, so sometimes it's steak and other times
> > > > it's hamburger.
> > > >
> > > You don't grill it; you chicken fry it. S&P, flour, and fry in at
> > > least a quarter inch of oil.
> > > >
> > > > Cindy Hamilton
> > >
> > > --Bryan
> >
> > No recipe suitable for cube steak appeals to me. To me, it's not
> > even steak, it's some sort of flat stewing meat.
> >
> It's not steak, and not good for stewing. Seriously, it really is good
> floured and fried in really hot oil, such that the coating gets thoroughly
> browned w/o overcooking the meat. Anyone who does anything else with it
> ("recipe"?) doesn't have a clue.

Seriously, breaded and fried cube steak doesn't appeal. Neither do the
preparations like salisbury steak. I just don't eat that way.

Cindy Hamilton

On 10/9/2015 7:26 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> No recipe suitable for cube steak appeals to me. To me, it's not
>> even steak, it's some sort of flat stewing meat.
>
> I agree. It's very inferior meat. I am never tempted to buy it.
> Suprisingly though, just about 30 minutes ago I was looking at grocery
> store ads for the week. One store has "cube steak" on sale for
> $5.49/lb...regular price $6.29. I couldn't believe it.
>

You'd better off buying Buddig dried beef.

On 10/9/2015 7:53 AM, MisterDiddyWahDiddy wrote:
> On Thursday, October 8, 2015 at 6:53:59 PM UTC-5, Embudo wrote:
>> On 10/8/2015 5:24 PM, Bruce wrote:
>>> On Thu, 8 Oct 2015 16:16:01 -0700 (PDT), wrote:
>>>
>>>> I think a skinwalker can turn into any animal they want but I can only turn into a hawk, I never kill anything when I am a hawk.
>>>
>>> So you can't tell us what raw mouse tastes like?
>>>
>>
>> It's not amusing for you to mock him like that.
>>
>> If you had ever been on the rez you'd know there are many things that
>> occur which defy normal explanation.
>
> I read Castaneda as fiction, not documentary.
>
> --Bryan
>

Casteneda, if you indeed ever read him, dealt with the world of the
Yaqui Indians, not our domestic nations.

His works also were not meant to be fictional at all, nor was Florinda
Donner's.

Your education is again lacking.

On 10/9/2015 9:26 AM, Gary wrote:
> Ophelia wrote:
>>
>> It seems that some people see this as a USA group. The majority of the
>> posters are but not all. Sneering because someone is not American is
>> pathetic.
>
> That works both ways. Sneering at Americans is also pathetic and it
> happens here often.
>
> :-D
>

+1!

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> It seems that some people see this as a USA group. The majority of the
>> posters are but not all. Sneering because someone is not American is
>> pathetic.
>
> That works both ways. Sneering at Americans is also pathetic and it
> happens here often.
>
> :-D

Yes, the majority of sneers at Americans are coming from non-Americans in
this group.

Cheri

On 10/9/2015 6:16 AM, Ophelia wrote:
>
>
> "graham" > wrote in message
> ...
>> On 08/10/2015 1:08 PM, jmcquown wrote:
>>> On 10/8/2015 1:51 PM, graham wrote:
>>>> On 08/10/2015 8:13 AM, sf wrote:
>>>>> On Thu, 8 Oct 2015 05:20:57 -0700 (PDT), Helpful person
>>>>> > wrote:
>>>>>
>>>>>> On Wednesday, October 7, 2015 at 11:26:42 PM UTC-4, sf wrote:
>>>>>>>
>>>>>>> Cube steak is delicious, but it needs to be gently braised for at
>>>>>>> least half an hour (I prefer 45 minutes) in a red wine/stock mixture
>>>>>>> and then use the braising liquid to make mushroom gravy.
>>>>>>>
>>>>>>
>>>>>> What is cube steak? Do you mean chuck?
>>>>>>
>>>>> No. It's a thin slice of round that has been mechanically tenderized.
>>>>> It might look like ground meat, but it isn't and needs more than a
>>>>> couple minutes of cooking time to be chewable. I still don't
>>>>> understand why people claim they use it for chicken fried steak.
>>>>> Their CFC must chew somewhere between jerky and shoe leather.
>>>>>
>>>>>
>>>> What the hell's the point of calling it "Chicken fried steak" when no
>>>> chicken is involved?
>>>> Graham
>>>
>>> Why pick that nit?
>>>
>>> Jill
>> The name bewilders some of us furriners, especially when you also have
>> Philly cheese steak! :-)
>
> It seems that some people see this as a USA group. The majority of the
> posters are but not all. Sneering because someone is not American is
> pathetic.
>
Who was sneering? I don't ask why Brits call sausages "bangers".

Jill

On 10/9/2015 12:50 PM, Cheri wrote:
>
> "Gary" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>> It seems that some people see this as a USA group. The majority of the
>>> posters are but not all. Sneering because someone is not American is
>>> pathetic.
>>
>> That works both ways. Sneering at Americans is also pathetic and it
>> happens here often.
>>
>> :-D
>
> Yes, the majority of sneers at Americans are coming from non-Americans
> in this group.
>
> Cheri


And the constant is UK-originated posters and their colonials.

"Cheri" > wrote in message
...
>
> "Gary" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>> It seems that some people see this as a USA group. The majority of the
>>> posters are but not all. Sneering because someone is not American is
>>> pathetic.
>>
>> That works both ways. Sneering at Americans is also pathetic and it
>> happens here often.
>>
>> :-D
>
> Yes, the majority of sneers at Americans are coming from non-Americans in
> this group.

I might not like some folk but it has nothing to do with their Nationality.


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

On Fri, 9 Oct 2015 06:17:59 -0700 (PDT), Cindy Hamilton
> wrote:

> No recipe suitable for cube steak appeals to me. To me, it's not
> even steak, it's some sort of flat stewing meat.

Agree about the stewing part.

Why do they categorize chuck into roast or steak when it needs to be
braised until it's fork tender? Cube steak resides in that corner
too. I don't even know how to classify flank or brisket. They're
tough, flat, flavorless and need to be cooked to death before they
don't choke you. Not a tri-tip fan either.

--

sf

On Fri, 9 Oct 2015 10:59:03 -0600, Embudo > wrote:

> On 10/9/2015 9:26 AM, Gary wrote:
> > Ophelia wrote:
> >>
> >> It seems that some people see this as a USA group. The majority of the
> >> posters are but not all. Sneering because someone is not American is
> >> pathetic.
> >
> > That works both ways. Sneering at Americans is also pathetic and it
> > happens here often.
> >
> > :-D
> >
>
> +1!

+2

--

sf

On Fri, 9 Oct 2015 11:50:39 -0700, "Cheri" >
wrote:
>
> Yes, the majority of sneers at Americans are coming from non-Americans in
> this group.
>
> Cheri

And the idiot who used to think Americans were too stupid to know that
merkin and 'mercan have completely different meanings is thankfully
gone now.

--

sf

On Fri, 09 Oct 2015 15:04:55 -0400, jmcquown >
wrote:

> On 10/9/2015 6:16 AM, Ophelia wrote:
> >

> >
> > It seems that some people see this as a USA group. The majority of the
> > posters are but not all. Sneering because someone is not American is
> > pathetic.
> >
> Who was sneering? I don't ask why Brits call sausages "bangers".

That's just one sausage, Jill. But now that you mention it, that's a
funny name. I will assume that GB has more than one type of sausage
and most don't use any filler (which bangers do).


--

sf

On 10/9/2015 4:55 PM, sf wrote:
> On Fri, 09 Oct 2015 15:04:55 -0400, jmcquown >
> wrote:
>
>> On 10/9/2015 6:16 AM, Ophelia wrote:
>>>
>
>>>
>>> It seems that some people see this as a USA group. The majority of the
>>> posters are but not all. Sneering because someone is not American is
>>> pathetic.
>>>
>> Who was sneering? I don't ask why Brits call sausages "bangers".
>
> That's just one sausage, Jill. But now that you mention it, that's a
> funny name. I will assume that GB has more than one type of sausage
> and most don't use any filler (which bangers do).
>
>

Time for some hot bubble and squeak action...

On Fri, 9 Oct 2015 03:43:23 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, October 8, 2015 at 6:04:37 PM UTC-4, Embudo wrote:
>> On 10/8/2015 12:56 PM, Cindy Hamilton wrote:
>
>> > I can't see cooking it in gravy, though. That pretty much negates
>> > any nice crispiness. Then again, I'd not be likely to eat it either
>> > way. I like my steak grilled.
>> >
>> > Cindy Hamilton
>> >
>>
>> I doubt you'd rally want cheap grilled cube steak.
>
>You're correct. I don't buy cube steak. If I couldn't
>afford steak, I'd grill hamburger. Happily, I can afford
>whatever I want, so sometimes it's steak and other times
>it's hamburger.
>
>Cindy Hamilton

I don't think it was ever meant to be thought of as a steak.
At least, I had never thought anyone might think it was steak.
Janet US

On 10/9/2015 1:43 PM, Janet B wrote:
> On Fri, 9 Oct 2015 03:43:23 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Thursday, October 8, 2015 at 6:04:37 PM UTC-4, Embudo wrote:
>>> On 10/8/2015 12:56 PM, Cindy Hamilton wrote:
>>
>>>> I can't see cooking it in gravy, though. That pretty much negates
>>>> any nice crispiness. Then again, I'd not be likely to eat it either
>>>> way. I like my steak grilled.
>>>>
>>>> Cindy Hamilton
>>>>
>>>
>>> I doubt you'd rally want cheap grilled cube steak.
>>
>> You're correct. I don't buy cube steak. If I couldn't
>> afford steak, I'd grill hamburger. Happily, I can afford
>> whatever I want, so sometimes it's steak and other times
>> it's hamburger.
>>
>> Cindy Hamilton
>
> I don't think it was ever meant to be thought of as a steak.
> At least, I had never thought anyone might think it was steak.
> Janet US
>

It's neither steak nor cube.

On 10/9/2015 5:52 PM, dsi1 wrote:
> On 10/9/2015 1:43 PM, Janet B wrote:
>> On Fri, 9 Oct 2015 03:43:23 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, October 8, 2015 at 6:04:37 PM UTC-4, Embudo wrote:
>>>> On 10/8/2015 12:56 PM, Cindy Hamilton wrote:
>>>
>>>>> I can't see cooking it in gravy, though. That pretty much negates
>>>>> any nice crispiness. Then again, I'd not be likely to eat it either
>>>>> way. I like my steak grilled.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>>
>>>> I doubt you'd rally want cheap grilled cube steak.
>>>
>>> You're correct. I don't buy cube steak. If I couldn't
>>> afford steak, I'd grill hamburger. Happily, I can afford
>>> whatever I want, so sometimes it's steak and other times
>>> it's hamburger.
>>>
>>> Cindy Hamilton
>>
>> I don't think it was ever meant to be thought of as a steak.
>> At least, I had never thought anyone might think it was steak.
>> Janet US
>>
>
> It's neither steak nor cube.

Lol.

On 10/9/2015 6:42 PM, sf wrote:
> On Fri, 9 Oct 2015 06:17:59 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> No recipe suitable for cube steak appeals to me. To me, it's not
>> even steak, it's some sort of flat stewing meat.
>
> Agree about the stewing part.
>
> Why do they categorize chuck into roast or steak when it needs to be
> braised until it's fork tender? Cube steak resides in that corner
> too. I don't even know how to classify flank or brisket. They're
> tough, flat, flavorless and need to be cooked to death before they
> don't choke you. Not a tri-tip fan either.
>
Flank steak is tough as nails unless you marinate it overnight and grill
or broil no more than medium rare, slice thinly against the grain.
Quite tender and tasty that way. But it's also very hard to find and
expensive.

Jill

"sf" > wrote in message
...
> On Fri, 09 Oct 2015 15:04:55 -0400, jmcquown >
> wrote:
>
>> On 10/9/2015 6:16 AM, Ophelia wrote:
>> >
>
>> >
>> > It seems that some people see this as a USA group. The majority of the
>> > posters are but not all. Sneering because someone is not American is
>> > pathetic.
>> >
>> Who was sneering? I don't ask why Brits call sausages "bangers".
>
> That's just one sausage, Jill. But now that you mention it, that's a
> funny name. I will assume that GB has more than one type of sausage
> and most don't use any filler (which bangers do).

Bangers is just a slang term)


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