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Honestly, folks I could never eat a chicken-fried steak. Sorry, it just grosses me out. I was raised on a Mediterranean diet. Maybe that's why?
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Piping hot and breading still crispy even under the gravy. Seasoning goes a long way too, get that crispy salty savory flavor right. You've got to find a place that's been 'famous for' preferably for decades. |
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And fat. You have to have fat in gravy. |
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And gravy minus fat isn't even worth it. Might as well use Buzz's powdered bullshit. |
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Absolutely. |
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But you can add butter too...and other seasonings. |
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What's for dinner? Here's mine... (Part 2)
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Then I will refer you to this part of post 717: "Gravy is easy, a little flour, a little milk and five minutes is all you need." ;) |
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Dont make me go all Baby Lee on your ass... o:-) |
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Saying gravy only needs flour and milk is wrong, no matter the previous paragraph. :harumph: |
I don't do lamb often, but dang! This smells good! The veggies and tons of garlic might be skewing my senses.
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