WHATS FOR DINNER?
8/30/13, 02:23 PM
#2741
I know a little joint that serves chicken fried steak that is a breaded ribeye. 
I do prefer a tenderloin grilled though, but I understand breading and frying it. Its easy to dry one out when you grill it, especially a small piece like a tenderloin biscuit.
8/30/13, 02:38 PM
#2742
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But we fry everything at certain times. I know a little joint that serves chicken fried steak that is a breaded ribeye.
I do prefer a tenderloin grilled though, but I understand breading and frying it. Its easy to dry one out when you grill it, especially a small piece like a tenderloin biscuit.
I know a little joint that serves chicken fried steak that is a breaded ribeye. I do prefer a tenderloin grilled though, but I understand breading and frying it. Its easy to dry one out when you grill it, especially a small piece like a tenderloin biscuit.
).One place in logger town was famous for its saddle blanket/plate sized ones. He was a meat cutter by trade so after cutting steaks and roasts he would take the leftover scraps and tougher cuts and run em through the tenderizer (machine that puts those perforations that look like 'cube' steaks). Then bread em and fry em.
They sold em by the ton to fallers and log truck drivers and ranchers in the 80's and early 90's. Then the feds shut the woods down.
I think I had one once. lol They were pretty good but I've never been much into fried meat.
8/30/13, 03:09 PM
#2743
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Huh? What? Whuzzat?!?! Something wrong with this post, Tox! Okay; I got it... You've lived in a cave all your life, or you're only four years old, right? Four year-old Amish kid who lives in a cave, maybe? Oh, wait a minute... did you mean you've always lived in Indiana, PENNSYLVANIA?
You're gonna have to 'splain this to me, Lucy; is it that you don't know about breaded tenderloins, or you were simply unaware that there was a place in Indiana where BT's better than anyone else's were available? Dang, I never thought I'd be involved in THIS conversation!
You're gonna have to 'splain this to me, Lucy; is it that you don't know about breaded tenderloins, or you were simply unaware that there was a place in Indiana where BT's better than anyone else's were available? Dang, I never thought I'd be involved in THIS conversation!
8/30/13, 09:20 PM
#2744
Mach 1 Member
Well OK then, I can work with that. Do you live anywhere near Greensburg, in Decatur County? You know, that's the town that has a tree growing up through the roof of the court house. Well, Storie's Restaurant sits on the south side of the courthouse square, and I've been eating there for over 30 years; it's over an hour away from me, but it's worth the trip. Now they may have all kinds of good stuff to eat, but I wouldn't know-- I've never ordered anything but a breaded tenderloin and a slab of their home made pie. I've eaten BT's all over the state, and I've never found one I liked better. There's a place in North Manchester, Mr. Dave's, that claims to have the best... it's not. The Red Onion in Sheridan serves a huge BT, but one of those was enough for me. I keep trying new ones, and I keep going back to Storie's. Where are you located, Tox?
8/31/13, 06:26 AM
#2745
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Well OK then, I can work with that. Do you live anywhere near Greensburg, in Decatur County? You know, that's the town that has a tree growing up through the roof of the court house. Well, Storie's Restaurant sits on the south side of the courthouse square, and I've been eating there for over 30 years; it's over an hour away from me, but it's worth the trip. Now they may have all kinds of good stuff to eat, but I wouldn't know-- I've never ordered anything but a breaded tenderloin and a slab of their home made pie. I've eaten BT's all over the state, and I've never found one I liked better. There's a place in North Manchester, Mr. Dave's, that claims to have the best... it's not. The Red Onion in Sheridan serves a huge BT, but one of those was enough for me. I keep trying new ones, and I keep going back to Storie's. Where are you located, Tox?
8/31/13, 12:40 PM
#2746
8/31/13, 02:26 PM
#2747
I'll get around to it, might wait and try it when I get to the coast since I'll be able to get fresh seafood to put in it. I'm not really sure about how much of that seasoning to use, can't make it too spicy or the kids wont eat it (and some of the adults don't like really spicy stuff). I looked at it online and from what I read its pretty powerful, thought about using the bags instead but I'm not sure how many of those to use either.
8/31/13, 02:47 PM
#2748
bag doesnt give enough flavor imo. i used half a bottle of concentrate for about 5-5.25 quarts of water and also added a few (healthy) shakes of old bay. Leave out the old bay and it should be perfect.
9/1/13, 04:34 PM
#2750
Shelby GT500 Member
I don't mind battered chicken and I'll even eat the occasional CFS. But breading and frying meat is, to me, by and large a waste of meat. There are healthier, tastier ways to prepare meat.
9/1/13, 05:11 PM
#2751
9/1/13, 05:12 PM
#2753
Shelby GT500 Member
9/2/13, 05:56 PM
#2756
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Deer burgers with bacon, sweet & regular
potatoes with veggies! Topped off with home made raspberry pie!!!
potatoes with veggies! Topped off with home made raspberry pie!!!
