Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Every Thing Else Board
A chicken fried steak travesty-new place is on The List
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="CottageFarm" data-source="post: 1151072" data-attributes="member: 16552"><p>I've had never made nor eaten CFS before last night, but this thread made me want to give it a try.</p><p>My husband said it was like what he's had in restaurants, but I found it nearly inedible, and shared half of it with the dog. Tough as shoe leather. I did add the step of using a papain based tenderizer for about 15 minutes.</p><p>This is the recipe that I basically followed: </p><p></p><p><a href="http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe.html" target="_blank">http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe.html</a></p><p></p><p>I don't have the fancy piercing tenderizer that he used, just the palm of my hand and a wood mallet. Maybe I didn't beat the snot out of it long enough? Or is it just going to be tough with a bottom round no matter what I do?</p></blockquote><p></p>
[QUOTE="CottageFarm, post: 1151072, member: 16552"] I've had never made nor eaten CFS before last night, but this thread made me want to give it a try. My husband said it was like what he's had in restaurants, but I found it nearly inedible, and shared half of it with the dog. Tough as shoe leather. I did add the step of using a papain based tenderizer for about 15 minutes. This is the recipe that I basically followed: [url]http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe.html[/url] I don't have the fancy piercing tenderizer that he used, just the palm of my hand and a wood mallet. Maybe I didn't beat the snot out of it long enough? Or is it just going to be tough with a bottom round no matter what I do? [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Every Thing Else Board
A chicken fried steak travesty-new place is on The List
Top