Bruce wrote:
> Super Bowl is baseball? That's not my kind of game either.

It might be a bowling tournament.

On Sunday, February 7, 2021 at 10:52:21 AM UTC-5, Gary wrote:
> Bruce wrote:
> > Leo wrote:
> >> Good news! Chicken frying will certainly work on many vegetables too.
> >>
> > Yes, I can imagine it working with mushrooms, zucchini or eggplant.
> Again, this so called "chicken fried..." label is odd to me.
> It's just a term for floured or battered then fried food.
>
> I'll do that with CHICKEN.
> I won't ruin a good steak that way.

Typically (as far as I know away up here in DamnYankeeLand), they
don't use a good steak. They use round steak or something, and
pound it with a mallet.

Conceptually no different from veal Milanese or veal Parmesan,
except the veal is already so tender it doesn't need to be pounded.

Cindy Hamilton

On 2021-02-07 10:52 a.m., Gary wrote:
> Â*Bruce wrote:
> > Leo wrote:
>>> Good news! Chicken frying will certainly work on many vegetables too.
>>>
>> Yes, I can imagine it working with mushrooms, zucchini or eggplant.
>
> Again, this so called "chicken fried..." label is odd to me.
> It's just a term for floured or battered then fried food.
>
> I'll do that with CHICKEN.
> I won't ruin a good steak that way.

I have never had it myself but from what I have gathered, it doesn't
involve good streak. They use a cheap cut, tenderize it and then bread
and fry it.

When my friend moved down to Texas they had a welcome dinner for him
and the meal was chicken fried steak. He loved it.

Dave Smith wrote:
> I used to do Buffalo wings for the Super Bowl. I switched to pulled
> pork. Now that is a no no. It is just a regular Sunday night dinner
> for us tonight

The wings or pulled pork sounds very good.

Nothing special for me. I just made a batch of tuna salad to eat during
the game tonight:

Tuna salad for sandwiches:
- one drained can of tuna
- 1/2 chopped onion
- enough mayo to make it creamy
- TBS of sweet relish
- bit of yellow mustard
- bit of horseradish
- 1 TBS applesauce (minced fresh apple is better)
- 1 mashed hardboiled egg

Served on lightly toasted white bread.

Sadly, no salty potato chips to go with that. Oh well.

On Sun, 7 Feb 2021 10:54:01 -0500, Gary > wrote:

>On 2/7/2021 2:58 AM, Leo wrote:
>> On 2021 Feb 6, , Bruce wrote
>> (in >):
>>
>>> A reality that's not based on facts but on an agenda.
>>
>> You're crowing about facts and agendas? That´s rich. Look in a mirror.
>> My wife just informed me that tomorrow is Super Bowl Sunday. I now have to
>> make ham wraps and boil some eggs starting at Midnight, so I´m going to do
>> that now. I´m a good husband, and nobody at my house cares about the Super
>> Bowl this year. The junk we eat because of it is a tradition.
>> I´ll tape the game and fast forward through it to view the commercials.
>> Today is Party Time!
>
>You don't like SuperBowl game but you make special food for it?
>You only want to see the commercials?
>
>You don't like the ultimate Hand-Egg game? You're no real American
>fellow. This year it features "The Old Goat vs the Kid." Brady vs
>Mahomes. I'm looking forward to that.

Oh, it's American "football". That would have been my next guess.

On Sun, 7 Feb 2021 10:52:15 -0500, Gary > wrote:

> Bruce wrote:
> > Leo wrote:
>>> Good news! Chicken frying will certainly work on many vegetables too.
>>>
>> Yes, I can imagine it working with mushrooms, zucchini or eggplant.
>
>Again, this so called "chicken fried..." label is odd to me.
>It's just a term for floured or battered then fried food.

Yes, it's a strange way of putting it.

On Sun, 7 Feb 2021 10:51:32 -0500, Gary > wrote:

>On 2/6/2021 9:58 PM, Dave Smith wrote:
>> On 2021-02-06 9:47 p.m., Leo wrote:
>>> On 2021 Feb 6, , jmcquown wrote
>>> (in article >):
>>>
>>>> Happy Birthday to your SIL. Thanks for the pics.
>>>
>>> My SIL thanks you for your thoughts. Seventy is a "more significant than
>>> ordinary" milestone.
>>>
>>>
>> My 70th birthday sort of sucked. We had planned to go out for dinner
>> with my son and his fiancee. Restaurants had been closed to indoor
>> dining for a few months and had reopened... with strict limits and
>> controls. Just before my birthday they changed the rules again...
>> maximum four people ate a table and they all had live in the same
>> residence. We semi recovered the dinner with my son picking up a take
>> out order from the restaurant we had hoped to eat at. I had a rain
>> check from my wife. She was going to take me to a restaurant with just
>> the two of us. Then we went back into lock down.
>>
>> It looks like things are going to open up soon. I plan to go out at the
>> first opportunity, just in case they close again.
>
>Dave. You are the perfect example of why the Covid virus persists. Just
>as soon as "some official" lowers the restrictions, many run out to
>drink or eat in public. Then the cases rise and you go on lockdown again.
>
>WTH is wrong with you and many others? Are you people just so miserable
>eating at home? Why is it so desirable to eat in a room with many
>strangers and risk getting a deadly virus?

We haven't had as much as a coffee out since Feb 2020. And there isn't
even any covid here.

On Saturday, February 6, 2021 at 1:33:58 PM UTC-5, Bruce wrote:
> On Sat, 06 Feb 2021 10:19:27 -0800, Leo >
> wrote:
> >My SIL turned seventy yesterday. She wanted a fried meal with coleslaw. She
> >got chicken fried chicken and fried potatoes with the slaw. I hadn´t made
> >fried potatoes in twenty years and was worried about raw insides, so I cooked
> >them to death. There should have been more dressing in the slaw. The chicken
> >was great.
> >They both gave me a thumbs-up, because they don´t mind lying to me.
> >
> ><https://postimg.cc/bZ7c58S0>
> Is "chicken fried chicken" a typo or does it mean something? I
> understand it didn't come with "potatoes fried potatoes".

Here's my take on it, from looking at the pictures and eating American food
all my life:

Fried chicken is bone-in chicken. Breasts, legs, thighs, wings.

Chicken-fried steak is pretty flat and boneless.

Chicken-fried chicken is boned chicken meat, more resembling steak than
chicken parts.

Cindy Hamilton

On 2/7/2021 1:22 PM, Bruce wrote:
> On Sun, 7 Feb 2021 10:52:15 -0500, Gary > wrote:
>
>> Bruce wrote:
>>> Leo wrote:
>>>> Good news! Chicken frying will certainly work on many vegetables too.
>>>>
>>> Yes, I can imagine it working with mushrooms, zucchini or eggplant.
>>
>> Again, this so called "chicken fried..." label is odd to me.
>> It's just a term for floured or battered then fried food.
>
> Yes, it's a strange way of putting it.
>

It is one of those thing that goes back many years. Fried chicken was a
staple in the south for centuries. Someone got the idea of taking a
cheap piece of beef and coating and frying it the same way so it was
called "chicken fried" and the name stuck.

We have many regional names for the same items too.
Soda, pop, tonic, coke (not Coke) mean the same
Hogies, sub, grinder
Sneakers, boat shoes, tennies, gym shoes
Barbecue differs regionally though.

On Sun, 7 Feb 2021 10:55:00 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, February 6, 2021 at 1:33:58 PM UTC-5, Bruce wrote:

>> Is "chicken fried chicken" a typo or does it mean something? I
>> understand it didn't come with "potatoes fried potatoes".
>
>Here's my take on it, from looking at the pictures and eating American food
>all my life:
>
>Fried chicken is bone-in chicken. Breasts, legs, thighs, wings.

Yes.

>Chicken-fried steak is pretty flat and boneless.

Beef tends to be boring.

>Chicken-fried chicken is boned chicken meat, more resembling steak than
>chicken parts.

When you say boned you mean deboned? And it's breadcrumbed. Chicken
schnitzel. Or schnitty as they say here.

On Sun, 7 Feb 2021 06:25:01 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 7, 2021 at 9:17:25 AM UTC-5, Sheldon wrote:
>> On Sat, 6 Feb 2021Dave Smith wrote:
>> >On 2021-02-06 Leo wrote:
>> >> On 2021 Feb 6, , jmcquown wrote:
>> >>
>> >>> Happy Birthday to your SIL. Thanks for the pics.
>> >>
>> >> My SIL thanks you for your thoughts. Seventy is a "more significant than
>> >> ordinary" milestone.
>> >>
>> >My 70th birthday sort of sucked. We had planned to go out for dinner
>> >with my son and his fiancee. Restaurants had been closed to indoor
>> >dining for a few months and had reopened... with strict limits and
>> >controls.
>> Why couldn't you have planned to prepare a nice meal at home?
>> Dining at home is always more enjoyable than noisy busy restaurants
>> filled with strangers.
>
>You seem to think that everyone should be like you. They're not, nor
>should they be.
>
>Cindy Hamilton

Has nothing to do with being like me... however it's sad having to
bribe ones adult children with a free restaurant meal to celebrate
their father's birthday... being childless you'd not know, fortunately
you're childless.

On Sun, 07 Feb 2021 14:58:32 -0500, Sheldon Martin >
wrote:

>On Sun, 7 Feb 2021 06:25:01 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Sunday, February 7, 2021 at 9:17:25 AM UTC-5, Sheldon wrote:
>>> On Sat, 6 Feb 2021Dave Smith wrote:
>>> >On 2021-02-06 Leo wrote:
>>> >> On 2021 Feb 6, , jmcquown wrote:
>>> >>
>>> >>> Happy Birthday to your SIL. Thanks for the pics.
>>> >>
>>> >> My SIL thanks you for your thoughts. Seventy is a "more significant than
>>> >> ordinary" milestone.
>>> >>
>>> >My 70th birthday sort of sucked. We had planned to go out for dinner
>>> >with my son and his fiancee. Restaurants had been closed to indoor
>>> >dining for a few months and had reopened... with strict limits and
>>> >controls.
>>> Why couldn't you have planned to prepare a nice meal at home?
>>> Dining at home is always more enjoyable than noisy busy restaurants
>>> filled with strangers.
>>
>>You seem to think that everyone should be like you. They're not, nor
>>should they be.
>>
>>Cindy Hamilton
>
>Has nothing to do with being like me... however it's sad having to
>bribe ones adult children with a free restaurant meal to celebrate
>their father's birthday... being childless you'd not know, fortunately
>you're childless.

Not everyone enjoys staying at home for a birthday meal and everything
that goes with it. Cooking and then cleaning the mess. Or sitting
while others ram around in your kitchen. A restaurant is so nice.
Drinks first, food comes prepared (everyone can have food of their
choice) and you leave the dirty dishes behind.
Janet US

On Sat, 6 Feb 2021 13:47:51 -0500, Stu Rawlings >
wrote:

>On 2/6/2021 1:33 PM, Bruce wrote:
>> On Sat, 06 Feb 2021 10:19:27 -0800, Leo >
>> wrote:
>>
>>> My SIL turned seventy yesterday. She wanted a fried meal with coleslaw. She
>>> got chicken fried chicken and fried potatoes with the slaw. I hadn´t made
>>> fried potatoes in twenty years and was worried about raw insides, so I cooked
>>> them to death. There should have been more dressing in the slaw. The chicken
>>> was great.
>>> They both gave me a thumbs-up, because they don´t mind lying to me.
>>>
>>> <https://postimg.cc/bZ7c58S0>
>>
>> Is "chicken fried chicken" a typo or does it mean something? I
>> understand it didn't come with "potatoes fried potatoes".
>>
>Or Aussie asshat Aussie.

**** YOU Stu!

On 2021-02-07 2:58 p.m., Sheldon Martin wrote:
> On Sun, 7 Feb 2021 06:25:01 -0800 (PST), Cindy Hamilton
> > wrote:

>> You seem to think that everyone should be like you. They're not, nor
>> should they be.
>>
>> Cindy Hamilton
>
> Has nothing to do with being like me... however it's sad having to
> bribe ones adult children with a free restaurant meal to celebrate
> their father's birthday... being childless you'd not know, fortunately
> you're childless.
>

Too bad you parents weren't.
Not that it is any of you business, but I was not bribing my son with a
free restaurant meal. He was taking me to dinner. When that plan was
kiboshed he ordered, picked up and paid for a take out meal from the
place we had planned to go to.

On 2021-02-07 3:04 p.m., US Janet wrote:
> On Sun, 07 Feb 2021 14:58:32 -0500, Sheldon Martin >
> wrote:
>
>> On Sun, 7 Feb 2021 06:25:01 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Sunday, February 7, 2021 at 9:17:25 AM UTC-5, Sheldon wrote:
>>>> On Sat, 6 Feb 2021Dave Smith wrote:
>>>>> On 2021-02-06 Leo wrote:
>>>>>> On 2021 Feb 6, , jmcquown wrote:
>>>>>>
>>>>>>> Happy Birthday to your SIL. Thanks for the pics.
>>>>>>
>>>>>> My SIL thanks you for your thoughts. Seventy is a "more significant than
>>>>>> ordinary" milestone.
>>>>>>
>>>>> My 70th birthday sort of sucked. We had planned to go out for dinner
>>>>> with my son and his fiancee. Restaurants had been closed to indoor
>>>>> dining for a few months and had reopened... with strict limits and
>>>>> controls.
>>>> Why couldn't you have planned to prepare a nice meal at home?
>>>> Dining at home is always more enjoyable than noisy busy restaurants
>>>> filled with strangers.
>>>
>>> You seem to think that everyone should be like you. They're not, nor
>>> should they be.
>>>
>>> Cindy Hamilton
>>
>> Has nothing to do with being like me... however it's sad having to
>> bribe ones adult children with a free restaurant meal to celebrate
>> their father's birthday... being childless you'd not know, fortunately
>> you're childless.
>
> Not everyone enjoys staying at home for a birthday meal and everything
> that goes with it. Cooking and then cleaning the mess. Or sitting
> while others ram around in your kitchen. A restaurant is so nice.
> Drinks first, food comes prepared (everyone can have food of their
> choice) and you leave the dirty dishes behind.


In my case, we were planning on eating at my favourite Thai restaurant.
I am not good at making that kind of food. I had not been out for a
restaurant meal for almost three months. It was going to be my diet
splurge. I was really looking forward to it.

On Sunday, February 7, 2021 at 9:50:35 AM UTC-6, Gary wrote:
>
> I've tried chicken fried steak twice, once in a frozen dinner and once
> at a good restaurant. Fail both times. Ruins a good steak, imo. Just
> have fried steak and forget that coating.
>
Good grief, did you really think frozen chicken fried steak was going to
be good? Honestly? The other time was at a 'good restaurant.' Just
because it's a 'good restaurant' doesn't mean their chicken fried steak
is good. Both of your statements got eye rolls from me.

On Sunday, February 7, 2021 at 9:52:21 AM UTC-6, Gary wrote:
>
> Again, this so called "chicken fried..." label is odd to me.
> It's just a term for floured or battered then fried food.
>
> I'll do that with CHICKEN.
> I won't ruin a good steak that way.
>
It's not a 'good steak' dummy. It's the lowly, tough as leather,
bottom round steak. It's been greatly tenderized (better term
is beaten to death until it's fork tender) dipped in beaten egg,
then dipped in a HIGHLY seasoned flour, then fried. Chicken
fried steak also has a nice topping of milk gravy served over
the top of the meat.

On Sunday, February 7, 2021 at 2:04:17 PM UTC-6, US Janet wrote:
>
> Not everyone enjoys staying at home for a birthday meal and everything
> that goes with it. Cooking and then cleaning the mess. Or sitting
> while others ram around in your kitchen. A restaurant is so nice.
> Drinks first, food comes prepared (everyone can have food of their
> choice) and you leave the dirty dishes behind.
> Janet US
>
Nailed it!

On Sunday, February 7, 2021 at 2:53:14 PM UTC-5, Bruce wrote:
> On Sun, 7 Feb 2021 10:55:00 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Saturday, February 6, 2021 at 1:33:58 PM UTC-5, Bruce wrote:
>
> >> Is "chicken fried chicken" a typo or does it mean something? I
> >> understand it didn't come with "potatoes fried potatoes".
> >
> >Here's my take on it, from looking at the pictures and eating American food
> >all my life:
> >
> >Fried chicken is bone-in chicken. Breasts, legs, thighs, wings.
> Yes.
> >Chicken-fried steak is pretty flat and boneless.
> Beef tends to be boring.
> >Chicken-fried chicken is boned chicken meat, more resembling steak than
> >chicken parts.
> When you say boned you mean deboned? And it's breadcrumbed. Chicken
> schnitzel. Or schnitty as they say here.

Yes, deboned. Pretty much schnitzel.

Cindy Hamilton

On 2021-02-07 4:14 p.m., wrote:
> On Sunday, February 7, 2021 at 9:50:35 AM UTC-6, Gary wrote:
>>
>> I've tried chicken fried steak twice, once in a frozen dinner and once
>> at a good restaurant. Fail both times. Ruins a good steak, imo. Just
>> have fried steak and forget that coating.
>>
> Good grief, did you really think frozen chicken fried steak was going to
> be good? Honestly? The other time was at a 'good restaurant.' Just
> because it's a 'good restaurant' doesn't mean their chicken fried steak
> is good. Both of your statements got eye rolls from me.
>


I have to wonder about the "good restaurant" part. I didn't think that
chicken fried steak was the sort of thing that would be offered in a
good restaurant. I had thought it was more of a family restaurant or
diner offering.

On Sunday, February 7, 2021 at 5:00:55 PM UTC-5, Dave Smith wrote:
> On 2021-02-07 4:14 p.m., wrote:
> > On Sunday, February 7, 2021 at 9:50:35 AM UTC-6, Gary wrote:
> >>
> >> I've tried chicken fried steak twice, once in a frozen dinner and once
> >> at a good restaurant. Fail both times. Ruins a good steak, imo. Just
> >> have fried steak and forget that coating.
> >>
> > Good grief, did you really think frozen chicken fried steak was going to
> > be good? Honestly? The other time was at a 'good restaurant.' Just
> > because it's a 'good restaurant' doesn't mean their chicken fried steak
> > is good. Both of your statements got eye rolls from me.
> >
> I have to wonder about the "good restaurant" part. I didn't think that
> chicken fried steak was the sort of thing that would be offered in a
> good restaurant. I had thought it was more of a family restaurant or
> diner offering.

Perhaps that is a "good restaurant" to Gary.

OTOH, many classically trained chefs have taken off their toque and
opened restaurants that serve what may be termed comfort food.

Cindy Hamilton

On 2/7/2021 11:07 AM, Cindy Hamilton wrote:
> On Sunday, February 7, 2021 at 10:52:21 AM UTC-5, Gary wrote:
>> Bruce wrote:
>>> Leo wrote:
>>>> Good news! Chicken frying will certainly work on many vegetables too.
>>>>
>>> Yes, I can imagine it working with mushrooms, zucchini or eggplant.
>> Again, this so called "chicken fried..." label is odd to me.
>> It's just a term for floured or battered then fried food.
>>
>> I'll do that with CHICKEN.
>> I won't ruin a good steak that way.
>
> Typically (as far as I know away up here in DamnYankeeLand), they
> don't use a good steak. They use round steak or something, and
> pound it with a mallet.
>
> Conceptually no different from veal Milanese or veal Parmesan,
> except the veal is already so tender it doesn't need to be pounded.
>
> Cindy Hamilton
>
Yep, they pound the heck out of round steak (or run it through a
tenderizing machine a couple of times) then prepare it like fried
chicken. Really cheap "chicken fried steak" is made with something
called "chopped sirloin", which is basically hamburger with a lower fat
content. No reason to use expensive steak for CFS.

Jill

On 2/7/2021 12:16 PM, Dave Smith wrote:
> On 2021-02-07 10:52 a.m., Gary wrote:
>> Â*Â*Bruce wrote:
>> Â*> Leo wrote:
>>>> Good news! Chicken frying will certainly work on many vegetables too.
>>>>
>>> Yes, I can imagine it working with mushrooms, zucchini or eggplant.
>>
>> Again, this so called "chicken fried..." label is odd to me.
>> It's just a term for floured or battered then fried food.
>>
>> I'll do that with CHICKEN.
>> I won't ruin a good steak that way.
>
> I have never had itÂ* myself but from what I have gathered, it doesn't
> involve good streak. They use a cheap cut, tenderize it and then bread
> and fry it.
>
> When my friend moved down to Texas theyÂ* had a welcome dinner for him
> and the meal was chicken fried steak.Â* He loved it.
>
Don't forget the milk or cream gravy to spoon on top!

Jill

On 2021-02-07 5:10 p.m., jmcquown wrote:
> On 2/7/2021 12:16 PM, Dave Smith wrote:

>> When my friend moved down to Texas theyÂ* had a welcome dinner for him
>> and the meal was chicken fried steak.Â* He loved it.
>>
> Don't forget the milk or cream gravy to spoon on top!
>

Ahh... that's what makes it a good restaurant. ;-)

On 2/7/2021 4:14 PM, wrote:
> On Sunday, February 7, 2021 at 9:50:35 AM UTC-6, Gary wrote:
>>
>> I've tried chicken fried steak twice, once in a frozen dinner and once
>> at a good restaurant. Fail both times. Ruins a good steak, imo. Just
>> have fried steak and forget that coating.
>>
> Good grief, did you really think frozen chicken fried steak was going to
> be good? Honestly? The other time was at a 'good restaurant.' Just
> because it's a 'good restaurant' doesn't mean their chicken fried steak
> is good. Both of your statements got eye rolls from me.
>
Apparently he's talking about a TV dinner. As for restaurant fare, it
certainly depends on the restaurant. There was a place in Memphis that
served excellent chicken fried steak. And no, they don't use "good
steak". We're not talking ribeyes. Usually round steak or "chopped
sirloin" which is basically ground beef with a lower fat content. No
one ever claimed Country Fried Steak is gourmet food.

Leo is allowed to use the term "chicken fried chicken" if he wants to.
What I saw in his photo was boneless chicken (breasts or cutlets) cooked
in the CFS style. I didn't see any milk or cream gravy, though. Oh
well, it was his SIL's birthday and glad she enjoyed it!

Jill

On 2/7/2021 5:00 PM, Dave Smith wrote:
> On 2021-02-07 4:14 p.m., wrote:
>> On Sunday, February 7, 2021 at 9:50:35 AM UTC-6, Gary wrote:
>>>
>>> I've tried chicken fried steak twice, once in a frozen dinner and once
>>> at a good restaurant. Fail both times. Ruins a good steak, imo. Just
>>> have fried steak and forget that coating.
>>>
>> Good grief, did you really think frozen chicken fried steak was going to
>> be good?Â* Honestly?Â* The other time was at a 'good restaurant.'Â* Just
>> because it's a 'good restaurant' doesn't mean their chicken fried steak
>> is good.Â* Both of your statements got eye rolls from me.
>>
>
>
> I have to wonder about the "good restaurant" part. I didn't think that
> chicken fried steak was the sort of thing that would be offered in a
> good restaurant. I had thought it was more of a family restaurant or
> diner offering.

I've seen it in diners. When I lived in Memphis, occasionally
co-workers and I would go out to eat at a diner for lunch and they made
excellent Chicken Fried Steak. The "good steak" part is where he's
misguided. People aren't using coating ribeyes in batter to make this dish.

Jill

On 2/7/2021 5:07 PM, Cindy Hamilton wrote:
> On Sunday, February 7, 2021 at 5:00:55 PM UTC-5, Dave Smith wrote:
>> On 2021-02-07 4:14 p.m., wrote:
>>> On Sunday, February 7, 2021 at 9:50:35 AM UTC-6, Gary wrote:
>>>>
>>>> I've tried chicken fried steak twice, once in a frozen dinner and once
>>>> at a good restaurant. Fail both times. Ruins a good steak, imo. Just
>>>> have fried steak and forget that coating.
>>>>
>>> Good grief, did you really think frozen chicken fried steak was going to
>>> be good? Honestly? The other time was at a 'good restaurant.' Just
>>> because it's a 'good restaurant' doesn't mean their chicken fried steak
>>> is good. Both of your statements got eye rolls from me.
>>>
>> I have to wonder about the "good restaurant" part. I didn't think that
>> chicken fried steak was the sort of thing that would be offered in a
>> good restaurant. I had thought it was more of a family restaurant or
>> diner offering.
>
> Perhaps that is a "good restaurant" to Gary.
>
> OTOH, many classically trained chefs have taken off their toque and
> opened restaurants that serve what may be termed comfort food.
>
> Cindy Hamilton
>
Jacques Pepin, who was trained as a chef in France, got his start
cooking in the US working at Howard Johnson's. Making battered fried
clam strips, among other things. Similar to CFS? Sure, except it was
clams.

Jill

On 2/7/2021 1:55 PM, Cindy Hamilton wrote:
> On Saturday, February 6, 2021 at 1:33:58 PM UTC-5, Bruce wrote:
>> On Sat, 06 Feb 2021 10:19:27 -0800, Leo >
>> wrote:
>>> My SIL turned seventy yesterday. She wanted a fried meal with coleslaw. She
>>> got chicken fried chicken and fried potatoes with the slaw. I hadn´t made
>>> fried potatoes in twenty years and was worried about raw insides, so I cooked
>>> them to death. There should have been more dressing in the slaw. The chicken
>>> was great.
>>> They both gave me a thumbs-up, because they don´t mind lying to me.
>>>
>>> <https://postimg.cc/bZ7c58S0>
>> Is "chicken fried chicken" a typo or does it mean something? I
>> understand it didn't come with "potatoes fried potatoes".
>
> Here's my take on it, from looking at the pictures and eating American food
> all my life:
>
> Fried chicken is bone-in chicken. Breasts, legs, thighs, wings.
>
> Chicken-fried steak is pretty flat and boneless.
>
> Chicken-fried chicken is boned chicken meat, more resembling steak than
> chicken parts.
>
> Cindy Hamilton
>
That's a very apt description of the difference. Thank you, Cindy.

Jill

On 2/7/2021 5:16 PM, Dave Smith wrote:
> On 2021-02-07 5:10 p.m., jmcquown wrote:
>> On 2/7/2021 12:16 PM, Dave Smith wrote:
>
>>> When my friend moved down to Texas theyÂ* had a welcome dinner for him
>>> and the meal was chicken fried steak.Â* He loved it.
>>>
>> Don't forget the milk or cream gravy to spoon on top!
>>
>
> Ahh... that's what makes it a good restaurant.Â* ;-)
>
LOL no, that's what makes it a restaurant that serves chicken fried (aka
country fried) steak or chicken. The milk/cream (aka "country
gravy") seasoned with black pepper goes with well with it.

Jill

Ed Pawlowski wrote:
> On 2/7/2021 1:22 PM, Bruce wrote:
>> On Sun, 7 Feb 2021 10:52:15 -0500, Gary > wrote:
>>
>>> * Bruce wrote:
>>>> Leo wrote:
>>>>> Good news! Chicken frying will certainly work on many
>>>>> vegetables too.
>>>>>
>>>> Yes, I can imagine it working with mushrooms, zucchini or
>>>> eggplant.
>>>
>>> Again, this so called "chicken fried..." label is odd to me.
>>> It's just a term for floured or battered then fried food.
>>
>> Yes, it's a strange way of putting it.
>>
>
> It is one of those thing that goes back many years.* Fried chicken
> was a staple in the south for centuries.* Someone got the idea of
> taking a cheap piece of beef and coating and frying it the same way
> so it was called "chicken fried" and the name stuck.
>
> We have many regional names for the same items too.
> Soda, pop, tonic, coke (not Coke) mean the same
> Hogies, sub, grinder
> Sneakers, boat shoes, tennies, gym shoes
> Barbecue* differs regionally though.
>

Ed, you are wasting your breath on master druce.

He isn't that damn stupid. He's just druce.

Bruce wrote:
> On Sun, 7 Feb 2021 10:55:00 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Saturday, February 6, 2021 at 1:33:58 PM UTC-5, Bruce wrote:
>
>>> Is "chicken fried chicken" a typo or does it mean something? I
>>> understand it didn't come with "potatoes fried potatoes".
>>
>> Here's my take on it, from looking at the pictures and eating American food
>> all my life:
>>
>> Fried chicken is bone-in chicken. Breasts, legs, thighs, wings.
>
> Yes.

Not dutch chicken. Now that's some disgusting shit!

>> Chicken-fried steak is pretty flat and boneless.
>
> Beef tends to be boring.
>

The dutch are a very boring people. Some are complete assholes.

>> Chicken-fried chicken is boned chicken meat, more resembling steak than
>> chicken parts.
>
> When you say boned you mean deboned? And it's breadcrumbed. Chicken
> schnitzel. Or schnitty as they say here.
>

It could simply be a fart blown from someones ass, which wafts into
a dutch douche bag's face, prompting them to come here and pontificate.

That's how you got here master.

Yoose a fine muhfuh. Whine on, MASTER.

Cindy Hamilton wrote:
> On Sunday, February 7, 2021 at 2:53:14 PM UTC-5, Bruce wrote:
>> On Sun, 7 Feb 2021 10:55:00 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Saturday, February 6, 2021 at 1:33:58 PM UTC-5, Bruce wrote:
>>
>>>> Is "chicken fried chicken" a typo or does it mean something? I
>>>> understand it didn't come with "potatoes fried potatoes".
>>>
>>> Here's my take on it, from looking at the pictures and eating American food
>>> all my life:
>>>
>>> Fried chicken is bone-in chicken. Breasts, legs, thighs, wings.
>> Yes.
>>> Chicken-fried steak is pretty flat and boneless.
>> Beef tends to be boring.
>>> Chicken-fried chicken is boned chicken meat, more resembling steak than
>>> chicken parts.
>> When you say boned you mean deboned? And it's breadcrumbed. Chicken
>> schnitzel. Or schnitty as they say here.
>
> Yes, deboned. Pretty much schnitzel.
>
> Cindy Hamilton
>

Cindy, your ass has been Sniffed.

On Sun, 7 Feb 2021 17:31:17 -0500, jmcquown >
wrote:

>On 2/7/2021 5:07 PM, Cindy Hamilton wrote:
>> On Sunday, February 7, 2021 at 5:00:55 PM UTC-5, Dave Smith wrote:
>>> On 2021-02-07 4:14 p.m., wrote:
>>>> On Sunday, February 7, 2021 at 9:50:35 AM UTC-6, Gary wrote:
>>>>>
>>>>> I've tried chicken fried steak twice, once in a frozen dinner and once
>>>>> at a good restaurant. Fail both times. Ruins a good steak, imo. Just
>>>>> have fried steak and forget that coating.
>>>>>
>>>> Good grief, did you really think frozen chicken fried steak was going to
>>>> be good? Honestly? The other time was at a 'good restaurant.' Just
>>>> because it's a 'good restaurant' doesn't mean their chicken fried steak
>>>> is good. Both of your statements got eye rolls from me.
>>>>
>>> I have to wonder about the "good restaurant" part. I didn't think that
>>> chicken fried steak was the sort of thing that would be offered in a
>>> good restaurant. I had thought it was more of a family restaurant or
>>> diner offering.
>>
>> Perhaps that is a "good restaurant" to Gary.
>>
>> OTOH, many classically trained chefs have taken off their toque and
>> opened restaurants that serve what may be termed comfort food.
>>
>> Cindy Hamilton
>>
>Jacques Pepin, who was trained as a chef in France, got his start
>cooking in the US working at Howard Johnson's. Making battered fried
>clam strips, among other things. Similar to CFS? Sure, except it was
>clams.
>
>Jill

Pepin and his friend Pierre Franey (of NYT fame, at minimum) were both
hired by HoJo's to plan foods and meals to be served there.

Sheldon Martin wrote:
> On Sun, 7 Feb 2021 06:25:01 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Sunday, February 7, 2021 at 9:17:25 AM UTC-5, Sheldon wrote:
>>> On Sat, 6 Feb 2021Dave Smith wrote:
>>>> On 2021-02-06 Leo wrote:
>>>>> On 2021 Feb 6, , jmcquown wrote:
>>>>>
>>>>>> Happy Birthday to your SIL. Thanks for the pics.
>>>>>
>>>>> My SIL thanks you for your thoughts. Seventy is a "more significant than
>>>>> ordinary" milestone.
>>>>>
>>>> My 70th birthday sort of sucked. We had planned to go out for dinner
>>>> with my son and his fiancee. Restaurants had been closed to indoor
>>>> dining for a few months and had reopened... with strict limits and
>>>> controls.
>>> Why couldn't you have planned to prepare a nice meal at home?
>>> Dining at home is always more enjoyable than noisy busy restaurants
>>> filled with strangers.
>>
>> You seem to think that everyone should be like you. They're not, nor
>> should they be.
>>
>> Cindy Hamilton
>
> Has nothing to do with being like me... however it's sad having to
> bribe ones adult children with a free restaurant meal to celebrate
> their father's birthday... being childless you'd not know, fortunately
> you're childless.
>

That's great Popeye! But it's weird yoose have only one daughter,
after having ****ed the entire female population of the earth.

Yoose ****ed them all, but no chilluns, cept one poor little gal.

Either yoose big 5" Navy tallywhacker is firing blanks, or them
wimmens are getting lots of abortions.

Of course, ****ing is different if you are a nautical jew in
Brooklyn. Most are homosexuals.

On 2/7/2021 6:02 PM, heyjoe wrote:
> On Sun, 7 Feb 2021 17:10:37 -0500
> in Message-ID: >
> jmcquown wrote :
>
>> Don't forget the milk or cream gravy to spoon on top!
>
> In order to make the gravy you nees a skillet with some grease. And, to
> me that's the difference between "chicken fried" and "fried chicken".
>
> "Fried chicken" is done in a deep fryer or skillet with lots of oil,
> while "chicken fried" is done in a skillet with much, much less oil -
> along the lines of a saute. "Chicken fried" sets things up for making
> gravy. No way to make gravy in deep fat fried anything.
>
That's absolutely correct, thank you!

Jill

Bruce wrote:
> On Sat, 6 Feb 2021 13:47:51 -0500, Stu Rawlings >
> wrote:
>
>> On 2/6/2021 1:33 PM, Bruce wrote:
>>> On Sat, 06 Feb 2021 10:19:27 -0800, Leo >
>>> wrote:
>>>
>>>> My SIL turned seventy yesterday. She wanted a fried meal with coleslaw. She
>>>> got chicken fried chicken and fried potatoes with the slaw. I hadn´t made
>>>> fried potatoes in twenty years and was worried about raw insides, so I cooked
>>>> them to death. There should have been more dressing in the slaw. The chicken
>>>> was great.
>>>> They both gave me a thumbs-up, because they don´t mind lying to me.
>>>>
>>>> <https://postimg.cc/bZ7c58S0>
>>>
>>> Is "chicken fried chicken" a typo or does it mean something? I
>>> understand it didn't come with "potatoes fried potatoes".
>>>
>> Or Aussie asshat Aussie.
>
> **** YOU Stu!
>

Is that you john kunte?

Stu is only sniffing your rotten ass, like master druce does.

Did you molest your young patient today?

On 2/7/2021 6:10 PM, Boron Elgar wrote:
> On Sun, 7 Feb 2021 17:31:17 -0500, jmcquown >
> wrote:
>
>> On 2/7/2021 5:07 PM, Cindy Hamilton wrote:
>>> On Sunday, February 7, 2021 at 5:00:55 PM UTC-5, Dave Smith wrote:
>>>> On 2021-02-07 4:14 p.m., wrote:
>>>>> On Sunday, February 7, 2021 at 9:50:35 AM UTC-6, Gary wrote:
>>>>>>
>>>>>> I've tried chicken fried steak twice, once in a frozen dinner and once
>>>>>> at a good restaurant. Fail both times. Ruins a good steak, imo. Just
>>>>>> have fried steak and forget that coating.
>>>>>>
>>>>> Good grief, did you really think frozen chicken fried steak was going to
>>>>> be good? Honestly? The other time was at a 'good restaurant.' Just
>>>>> because it's a 'good restaurant' doesn't mean their chicken fried steak
>>>>> is good. Both of your statements got eye rolls from me.
>>>>>
>>>> I have to wonder about the "good restaurant" part. I didn't think that
>>>> chicken fried steak was the sort of thing that would be offered in a
>>>> good restaurant. I had thought it was more of a family restaurant or
>>>> diner offering.
>>>
>>> Perhaps that is a "good restaurant" to Gary.
>>>
>>> OTOH, many classically trained chefs have taken off their toque and
>>> opened restaurants that serve what may be termed comfort food.
>>>
>>> Cindy Hamilton
>>>
>> Jacques Pepin, who was trained as a chef in France, got his start
>> cooking in the US working at Howard Johnson's. Making battered fried
>> clam strips, among other things. Similar to CFS? Sure, except it was
>> clams.
>>
>> Jill
>
> Pepin and his friend Pierre Franey (of NYT fame, at minimum) were both
> hired by HoJo's to plan foods and meals to be served there.
>
Exactly. Classically trained (yet young) chefs who were hired to try to
improve food served at HoJo's hotel/restaurant chains. Gary wants to
make something out of the term "chicken fried" (falling on the coattails
of Bruce) without really ever having had any experience other than a bad
restaurant or a frozen dinner. Yet he calls me picky. Heh.

I'm not saying he or anyone else has to like it. But judging it based
on a frozen dinner and a single restaurant is a tad limited. Oh, that
and the term "chicken fried". It's not new. No reason to pick it
apart. Bruce did, and Gary followed suit.

Jill

On Sun, 7 Feb 2021 18:36:29 -0500, jmcquown >
wrote:

>On 2/7/2021 6:10 PM, Boron Elgar wrote:
>> On Sun, 7 Feb 2021 17:31:17 -0500, jmcquown >
>> wrote:
>>
>>> On 2/7/2021 5:07 PM, Cindy Hamilton wrote:
>>>> On Sunday, February 7, 2021 at 5:00:55 PM UTC-5, Dave Smith wrote:
>>>>> On 2021-02-07 4:14 p.m., wrote:
>>>>>> On Sunday, February 7, 2021 at 9:50:35 AM UTC-6, Gary wrote:
>>>>>>>
>>>>>>> I've tried chicken fried steak twice, once in a frozen dinner and once
>>>>>>> at a good restaurant. Fail both times. Ruins a good steak, imo. Just
>>>>>>> have fried steak and forget that coating.
>>>>>>>
>>>>>> Good grief, did you really think frozen chicken fried steak was going to
>>>>>> be good? Honestly? The other time was at a 'good restaurant.' Just
>>>>>> because it's a 'good restaurant' doesn't mean their chicken fried steak
>>>>>> is good. Both of your statements got eye rolls from me.
>>>>>>
>>>>> I have to wonder about the "good restaurant" part. I didn't think that
>>>>> chicken fried steak was the sort of thing that would be offered in a
>>>>> good restaurant. I had thought it was more of a family restaurant or
>>>>> diner offering.
>>>>
>>>> Perhaps that is a "good restaurant" to Gary.
>>>>
>>>> OTOH, many classically trained chefs have taken off their toque and
>>>> opened restaurants that serve what may be termed comfort food.
>>>>
>>>> Cindy Hamilton
>>>>
>>> Jacques Pepin, who was trained as a chef in France, got his start
>>> cooking in the US working at Howard Johnson's. Making battered fried
>>> clam strips, among other things. Similar to CFS? Sure, except it was
>>> clams.
>>>
>>> Jill
>>
>> Pepin and his friend Pierre Franey (of NYT fame, at minimum) were both
>> hired by HoJo's to plan foods and meals to be served there.
>>
>Exactly. Classically trained (yet young) chefs who were hired to try to
>improve food served at HoJo's hotel/restaurant chains.

They did a good job. I used to love HoJo's

>Gary wants to
>make something out of the term "chicken fried" (falling on the coattails
>of Bruce) without really ever having had any experience other than a bad
>restaurant or a frozen dinner. Yet he calls me picky. Heh.
>
>I'm not saying he or anyone else has to like it. But judging it based
>on a frozen dinner and a single restaurant is a tad limited. Oh, that
>and the term "chicken fried". It's not new. No reason to pick it
>apart. Bruce did, and Gary followed suit.
>
>Jill

I seem to recall that in college days, my roomies and I had contests
to "chicken fry" any and everything we could, just to see if it were
possible and, ultimately, edible.

On Sun, 7 Feb 2021 18:36:29 -0500, jmcquown >
wrote:

>On 2/7/2021 6:10 PM, Boron Elgar wrote:
>> On Sun, 7 Feb 2021 17:31:17 -0500, jmcquown >
>> wrote:
>>>>
>>> Jacques Pepin, who was trained as a chef in France, got his start
>>> cooking in the US working at Howard Johnson's. Making battered fried
>>> clam strips, among other things. Similar to CFS? Sure, except it was
>>> clams.
>>>
>>> Jill
>>
>> Pepin and his friend Pierre Franey (of NYT fame, at minimum) were both
>> hired by HoJo's to plan foods and meals to be served there.
>>
>Exactly. Classically trained (yet young) chefs who were hired to try to
>improve food served at HoJo's hotel/restaurant chains. Gary wants to
>make something out of the term "chicken fried" (falling on the coattails
>of Bruce) without really ever having had any experience other than a bad
>restaurant or a frozen dinner. Yet he calls me picky. Heh.
>
>I'm not saying he or anyone else has to like it. But judging it based
>on a frozen dinner and a single restaurant is a tad limited. Oh, that
>and the term "chicken fried". It's not new. No reason to pick it
>apart. Bruce did, and Gary followed suit.

I didn't pick anything apart. I was just surprised by 'chicken fried
chicken', sanctuary much.

--
The real Bruce posts with NewsgroupDirect (see headers).

"Bruce" wrote in message ...

On Sun, 7 Feb 2021 10:51:32 -0500, Gary > wrote:

>On 2/6/2021 9:58 PM, Dave Smith wrote:
>> On 2021-02-06 9:47 p.m., Leo wrote:
>>> On 2021 Feb 6, , jmcquown wrote
>>> (in article >):
>>>
>>>> Happy Birthday to your SIL. Thanks for the pics.
>>>
>>> My SIL thanks you for your thoughts. Seventy is a "more significant than
>>> ordinary" milestone.
>>>
>>>
>> My 70th birthday sort of sucked. We had planned to go out for dinner
>> with my son and his fiancee. Restaurants had been closed to indoor
>> dining for a few months and had reopened... with strict limits and
>> controls. Just before my birthday they changed the rules again...
>> maximum four people ate a table and they all had live in the same
>> residence. We semi recovered the dinner with my son picking up a take
>> out order from the restaurant we had hoped to eat at. I had a rain
>> check from my wife. She was going to take me to a restaurant with just
>> the two of us. Then we went back into lock down.
>>
>> It looks like things are going to open up soon. I plan to go out at the
>> first opportunity, just in case they close again.
>
>Dave. You are the perfect example of why the Covid virus persists. Just
>as soon as "some official" lowers the restrictions, many run out to
>drink or eat in public. Then the cases rise and you go on lockdown again.
>
>WTH is wrong with you and many others? Are you people just so miserable
>eating at home? Why is it so desirable to eat in a room with many
>strangers and risk getting a deadly virus?

We haven't had as much as a coffee out since Feb 2020. And there isn't
even any covid here.

===

We have only been out twice since before Christmas. Once to get my jab and
once to take a neighbour to the docs for an appointment because she was
afraid to drive in all the snow.

We won't be going out any time soon unless we have to! Our neighbour is
the first person we have spoken to face to face in a long time.