Text 3260, 77 rader
Skriven 2013-08-08 08:19:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Red Robin
=================
-=> Dave Drum wrote to Ruth Haffly <=-

 RH> I'd wait a good month or so tho let the crowds thin out. (G)

 DD> Today is Wednesday - I plan to wait until after 2 pee em. That time is
 DD> usually a dead area in the restaurant business. The lunch bunch has
 DD> fled back to their cubicles and the supper crowd hasn't begun to drift
 DD> in. If the parking lot seems too jammed up plan B is to visit my
 DD> favourite Mexican place (Los Agaves) which is right around the corner.

Further update: I had an appointment at Prairie Cardiovascular for a nuclear
stress test as part of the pre-op stuff in order to get my gall bladder yanked.
Last time I had a cardiac stress test I was in and out like a redneck in a soul
food restaurant.

This time I was there from 800 until 1330 - and Jungle Jim's Cafe was a whole
lot closer than Red Robin. Plus he had both roast pork w/dressing and Country
Fried Steak on the lunch special. So, I'll give the Red Robin a whirl later
.... maybe Saturday afternoon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kathy Pitts' Chicken Fried Steak #2
 Categories: Beef, Sauces, Breads
      Yield: 4 Servings
 
      4    (6 oz ea) round steaks
           Flour
           +=SEASONED WITH=+
           Salt, pepper, garlic powder
      1 lg Egg
           +=BEATEN WITH=+
      2 tb Water
           Milk
           Oil or lard for frying
 
  I use a method of tenderising the meat passed on to me by
  my father, who made great CFS. First score the exterior of
  the meat with a tiny, diamond-shaped pattern (like you'd
  use to score the fat on a ham, but make the diamonds only
  about 1/4" (6mm) long. Do this on both sides of the meat.

  Then beat the steaks very well with a meat pounder (they
  should be almost falling apart). Dip first in the flour,
  then in the egg, and again in the flour. For a really
  crisp crust, dip again in the egg, and the flour.
  
  Heat the oil in a large frying pan (the oil should be to a
  depth of 1/4" (6mm) or so). Fry the steaks in the oil
  until nicely browned. Remove and keep warm.
  
  Drain all but 3 Tbsp of oil from the pan, being sure to
  leave the crusty bits on the bottom in the pan. Add 3
  Tbsp. of flour (leftover from breading the meat), and stir
  to make a white roux.
  
  Whisk in 1 1/2 to 2 cups of milk, and stir until the
  mixture loses its floury taste. Season to taste with salt
  and a generous amount of black pepper (the pepper flavor
  is important in this dish).
  
  Serve the gravy over the meat and with mashed potatoes.
  
  UDD Notes: I generally serve garlic or garlic and cheese
  mashed potatoes under the pepper gravy.
  
  Kathy Pitts in Bryan, TX
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Only exceptionally rational men can afford to be rational - Allan Goldfein
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