Date:         Sat, 29 Jan 2011 09:28:19 -0800
Reply-To:     Stephen Grisanti <bike2vcu@YAHOO.COM>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Stephen Grisanti <bike2vcu@YAHOO.COM>
Subject:      Re: camp cookery --was various
Comments: To: mcneely4@COX.NET
In-Reply-To:  <20110128194448.N1TJO.830901.imail@eastrmwml39>
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Since this thread is still alive, I'll contribute McMurtry's now-43-year-old description (from a book published in '68) of his meal on that trans-Texas drive."The meat looked like a piece of old wood that had had perhaps one coat of white paint in the thirties and then had had that sanded off by thirty years of Panhandle sandstorms."  

And the waitress's words when she served it: "I hope that steak's done enough."

They occasionally served CFS in the dining hall of Bergstrom AFB in Austin during my time there many years ago and that pretty well approximates the appearance, as I recall.  Tasty, though.

Stephen

--- On Fri, 1/28/11, Dave Mcneely <mcneely4@COX.NET> wrote:

From: Dave Mcneely <mcneely4@COX.NET>
Subject: Re: camp cookery --was various
To: vanagon@GERRY.VANAGON.COM
Date: Friday, January 28, 2011, 7:44 PM

---- Al Knoll <anasasi@GMAIL.COM> wrote:
> Some Chikin fried steak info can be found here.
> http://whatscookingamerica.net/Beef/ChickenFriedSteak.htm

That recipe is how NOT to make true CFS.  The egg means the steak is battered, not dredged in flour, whether or not the word dredge is used in the instructions.  I didn't get that far, I only had to see the egg in the list of materials needed.