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ivan@stellysee.de
| From | "bob" <segarini@sympatico.ca> |
| Subject | Re: Like sand in an hour glass... |
| Date | Thu, 5 Aug 2004 16:21:46 -0400 |
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It gets it's name from the way it's cooked...with the flour, egg/milk...the
same way you make real ol' fashioned Southern Fried Chicken.
bob
----- Original Message -----
From: "Josh Chasin" <jchasin@nyc.rr.com>
To: <audities@smoe.org>
Sent: Thursday, August 05, 2004 2:05 PM
Subject: Re: Like sand in an hour glass...
>
> ----- Original Message -----
> From: "Stewart Mason" <flamingo@theworld.com>
> > Beef steak (top round, usually), pounded thin to tenderize it, dipped in
> > seasoned flour and egg, shallow-fried and served with a cream gravy.
One
> > of the traditional dishes of my Texas homeland, brought over by the
> Germans
> > who populated the Hill Country in the 1800s -- it's basically just
> > schnitzel under another name.
>
> I was under the impression that what makes it "chicken fried" is that the
> frying is done in chicken fat. I could be wrong though.
>
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