"Carl's Lounge" (Off-Topic Discussion, Traditional Knife "Tales & Vignettes")

Prester John Prester John Plastic implements??:eek: That doesn't even make hygiene sense since steels go in a dishwasher and are far less virus friendly than plastic surfaces. More madness:rolleyes: Still, makes it a good reason to take your own knife :thumbsup::cool:

Had a Gin Martini myself last night before the meal, what a drink for concentrating the mind:D The GF visits tomorrow but she likes hers Vodka.

Regards, Will
 
Henry Beige said:
I have seen plenty of chicken fried steak in Minnesota, but never encountered cheese on it. Never thought of it a a particularly Texas dish, either. It’s not ubiquitous here, but neither is it particularly rare. Earning the approval of a Texan has a low priority here.

Typically Minnesota dishes include Cheerios, Nut Goodie, hot dish, and lutefisk.
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Hopefully the cheese addition was an eccentricity of that particular place, and no one else is out there ruining perfectly good chicken fried steak in such a manner. :D

Nut Goodies are tasty. Two and a half years in and I’ve yet to figure out the difference between a hot dish and what we’d call a casserole. ;) I’ll probably steer clear of the lutefisk, and stick with some pan-fried Walleye instead. :D :thumbsup:
 
Prester John said:
Ha! Never heard of putting cheese on it! Maybe CFS is a Texas thing. Usually the Yankees and Mexicans don't know what it is. It's on the menu at some of the Mexican restaurants around here, but if you order one, the waitress (often from Mexico) will ask "beef or chicken?"

Fortunately, my wife can make it. :)
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Never heard of cheese on top either. Here in Tennessee we’ve got country fried steak. It’s breaded with flour and pan fried, just like granny used to make. Chicken fried steak is breaded with a batter and deep fried in oil. Both are usually served with mashed taters. Gravy on the steak and the taters for me. ;) Dang now I’m hungry! :D No cheese! :rolleyes:
 
Just had chicken fried steak Thursday at the Wagon Wheel Cafe when we went to town:). Because the steak was tenderized with one of those hammer like tenderizers,:eek: I was able to chew it. Had it with white gravy and hash browns with the white gravy over both and had two eggs up to go along with it all. Yummy.:D
 
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So I'm sitting in my truck catching up on bf before I go in the house, playing with my new knife... Go to sheath the darn thing and cut myself... Just a superficial nick, but I did it.15999377563651876758533.jpg
 

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Modoc ED said:
Just had chicken fried stead Thursday at the Wagon Wheel Cafe when we went to town:). Because the steak was tenderized with one of those hammer like tenderizers,:eek: I was able to chew it. Had it with white gravy and hash browns with the white gravy over both and had two eggs up to go along with it all. Yummy.:D
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Oh boy, Ed! That sounds sooo good!
 
Ja, fer sure, the walleye may be more typical than even the lutefisk. In the Food Building at the State Fair, one of the Anishnabe bands serves walleye with wild rice. That's pretty hard to beat. Tops in my book is over a wood fire in a cast iron skillet, with egg and saltine batter. I can eat a lot of walleye that way.

It is easy to get down on lutefisk, but don’t knock it till you have tried it. Best eaten at long communal tables in a church basement. Try to avoid the fish jello, and get some good, firm, representational fisk that is still identifiable as fish. Drawn butter, salt, pepper and some hot mustard. You might surprise yourself and take seconds. At the very least, consider it as the dues you pay to get the meatballs, slaw, mashed potatoes, rutabaga, lefse, krumkake and rommegrot.

The window of opportunity is brief, just a few weeks in the fall. You can get fresh walleye all summer, and CFS all year ‘round.
 
The recent posts about chicken fried steak reminded me of my grandmother's "Milanesas" growing up in Argentina.
This dish is originally from Milan, Italy.
My mouth is watering now :)

mfC3tJJ.jpg


https://www.tasteatlas.com/milanesa/recipe
 
CelloDan said:
The recent posts about chicken fried steak reminded me of my grandmother's "Milanesas" growing up in Argentina.
This dish is originally from Milan, Italy.
My mouth is watering now :)

mfC3tJJ.jpg


https://www.tasteatlas.com/milanesa/recipe
Click to expand...

:cool::cool::thumbsup:

I could get my teeth into that :D Had something similar once when I was in Italy only they used Rabbit and very tasty too :thumbsup: Home made chips (fries) with herb garnish, add a cold green bean & tomato salad with dressing....then some Sauvignon Blanc or a favourite beer...lapping it up . Oh and knife content if dining out? Well a Lag or CASE Slimline Trapper take care of meat dishes very elegantly and effectively.
 
How insane can tracking be?:D:eek:

I admit to being poor at geography....;) but knife left Detroit Lakes 25th Aug, got to Chicago 28th, hung around there at the airport till 31st Aug, then nothing. 13th Sept it arrives in Tokyo....:eek: isn't that the opposite direction?? The Japanese Post sent it to Helsinki same day, now it's there and the Customs rigmarole will begin:rolleyes: That'll be at least another week plus confiscatory ransom...the things we do for knives...;)
 
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