A little bit of butter and then fried the sirloin on the cast iron skillet.
CHICKEN FRIED STEAK , PAN FRIED STEAK What ever you call it it just takes patients and a low low flame. If you get in a hurry a thrown retread would be easier to chew. Most folks around here will pound the hell out of it with a tenderizing hammer then flour and fry real low and real slow!eamarquardt wrote:XROVER wrote:A little bit of butter and then fried the sirloin on the cast iron skillet.
I have heard that in some parts of the world it is customary and socially acceptable to "fry" a steak. Having been born and raised in So. Cal. (love the WX but too many rats crammed in the cage for me) I was unaware that one could "fry" a steak until a friend (during our HS years) visited family in Pennsylvania and observed a steak being "fried" first hand. He was stunned (as was I when he shared his experience)! Here, the only socially acceptable way of cooking steak (to my knowlege) is to grill it!
There you have it the "world according to Gus". If my thoughts or opinions offend you, consider the source, ME.
Cheers,
Gus
bobhenry wrote:CHICKEN FRIED STEAK , PAN FRIED STEAK What ever you call it it just takes patients and a low low flame. If you get in a hurry a thrown retread would be easier to chew. Most folks around here will pound the hell out of it with a tenderizing hammer then flour and fry real low and real slow!eamarquardt wrote:XROVER wrote:A little bit of butter and then fried the sirloin on the cast iron skillet.
I have heard that in some parts of the world it is customary and socially acceptable to "fry" a steak. Having been born and raised in So. Cal. (love the WX but too many rats crammed in the cage for me) I was unaware that one could "fry" a steak until a friend (during our HS years) visited family in Pennsylvania and observed a steak being "fried" first hand. He was stunned (as was I when he shared his experience)! Here, the only socially acceptable way of cooking steak (to my knowlege) is to grill it!
There you have it the "world according to Gus". If my thoughts or opinions offend you, consider the source, ME.
Cheers,
Gus
eamarquardt wrote:XROVER wrote:A little bit of butter and then fried the sirloin on the cast iron skillet.
I have heard that in some parts of the world it is customary and socially acceptable to "fry" a steak. Having been born and raised in So. Cal. (love the WX but too many rats crammed in the cage for me) I was unaware that one could "fry" a steak until a friend (during our HS years) visited family in Pennsylvania and observed a steak being "fried" first hand. He was stunned (as was I when he shared his experience)! Here, the only socially acceptable way of cooking steak (to my knowlege) is to grill it!
There you have it the "world according to Gus". If my thoughts or opinions offend you, consider the source, ME.
Cheers,
Gus
eamarquardt wrote:Of those commenting on my comment on fried steak, none are from the West! Proves my point! I wasn't enamored of MYSTERY MEAT (I think it was Chicken Fried Steak, or something) when I was served it repeately in the Commissioned Officers Mess (Closed) in Quantico, Va. years ago, and I am not enamored of it now! Frying, IMHO, seems to be bigger in other parts of the country than in So. Cal.
Just for the record, I'm now allergic to beef and only "occasionally" feel "lucky" and try and sneak a bite or two (I usually choke and can't swallow for minutes to hours afterwards). But when I do try, it's been grilled.
One last thought, I grill, not fry, my chicken!
If my thoughts or opinions offend you, just consider the source, ME!
Cheers,
Gus
iplay10us2 wrote:I took my one and only cast iron skillet camping this weekend and we used it over charcoal briquettes for baked beans and it worked very well.
However, when I tried to use it on my Coleman propane stove to do omelets for breakfast, it was horrible! The first omelet tasted fine, but the presentation was awful. The omelet did not cook slowly and stuck in places, even though it is seasoned and I did use some butter for a coating. I switched to my regular teflon-coated pan for the next 3 batches of omelets, and they came out just about perfect.
I also did apple pies in my cast iron pie irons over charcoal briquettes for the first time, and they were great!
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