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Ewers or Bust- Lord have mercy I’m bout to bust


RGBIII

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8 minutes ago, Bodacious Bevo said:

Alright boys, all this chicken fried steak restaurant orders talk is nice, but let's get to the important discussion. Hit me with your best recipes. I played around with a bunch of breading mixes awhile back and came out with some pretty good stuff. However at this point I've forgotten which were the best. Guess I'll have to do it again. Oh no. 

Hell, depending on how long Quinn drags this out, I might be able to try out any suggestions and report back. 

As someone who spent his college years working in a restaurant - I breaded thousands and thousands of CFS.  All you need is flour, buttermilk, and salt and pepper.

Sprinkle the S&P on your meat.

Drop and pound that meat in the flour.

Drop it in the buttermilk - make sure its all wet.

Then drop that meat back into the flour - pound it out to size being careful not to tear the meat.

Fry that bitch.

Pull it out, drain, sprinkle with S&P.

 

*But the key when you're making it at home is to sprinkle buttermilk into the flour (and mix it around) so that you create little 'dumplings' in the flour container before you start breading your meat.  This happens naturally when you're frying hundreds of CFS a day - but if you're doing it at home you need to do it manually.

Edited by Hiphopopotamos
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1 hour ago, nunna yo bizness said:

Sorry to sidetrack this thread from the business of food, but I saw earlier that there have only been 5 or 6 1.000 recruits over the last 20 or more years.  Anyone have a list of who those were?

Vince. I'm not aware of any others.

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1 minute ago, BurntOrange&White said:

I hate when you go to a place and get a CFS and it's just all breading with some tiny thin piece of steak. 

It should be a felony if that happens anywhere south of Kansas. Really? You're gonna get stingy with fucking cube steak? 

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"Sponsored by Change.org and Make a Wish Foundation for Battered Fanbases"  The photoshop wasn't professional but that was damn good.

1 hour ago, immamac said:

 

Hays City Store actually has the best CFS I've had in Austin and it's not even close. 

 

That's cause they pan fry their cfs unlike probably 95 percent or more of the restaurants being named here, which just bread and toss it in the deep fryer. CFS should be crisp around the edges and tender in the middle. Unless all you care about is the deep fried breading and shoveling the gravy with it.

 

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21 minutes ago, Junior Bonner said:

Yeah I was going to date myself by mentioning the Bon Ton. Used to alternate between it and Cottonwood when driving between Austin and Houston…

oh man... made many a stop there.  Before - Bon Ton.  Now - Hruska's.  I was always trying to evade the Ellinger speed trap.

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12 minutes ago, Hiphopopotamos said:

As someone who spent his college years working in a restaurant - I breaded thousands and thousands of CFS.  All you need is flour, buttermilk, and salt and pepper.

Sprinkle the S&P on your meat.

Drop and pound that meat in the flour.

Drop it in the buttermilk - make sure its all wet.

Then drop that meat back into the flour - pound it out to size being careful not to tear the meat.

Fry that bitch.

Pull it out, drain, sprinkle with S&P.

 

*But the key when you're making it at home is to sprinkle buttermilk into the flour (and mix it around) so that you create little 'dumplings' in the flour container before you start breading your meat.  This happens naturally when you're frying hundreds of CFS a day - but if you're doing it at home you need to do it manually.

This man knows what he's talking about (I add chili powder to mine as well.)

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Just now, texasdago said:

oh man... made many a stop there.  Before - Bon Ton.  Now - Hruska's.  I was always trying to evade the Ellinger speed trap.

I can't tell you how many times I've been stopped there. I don't know if I ever learned to slow down when I saw the smoke stacks from the power plant on Lake Fayette.

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2 minutes ago, Bevo said:

I can't tell you how many times I've been stopped there. I don't know if I ever learned to slow down when I saw the smoke stacks from the power plant on Lake Fayette.

So what about that meat market west of Ellinger... always wondered if there was any reason to stop. Before the nutty Thunderbird car dealer place.

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20 minutes ago, ousux said:
39 minutes ago, Errestaurants said:
Give me New York Hill in Thurber over Mary's anyday. CFS, double pinto beans, mashed potatoes, gravy and a slice of buttermilk pie.  
The crust on Mary's CFS is always soggy. 

Flossie's directly across the street is better. Thanks to a wait for a table at Mary's (and the place being full of goddam cig smoke) I discovered this secret on the way to Midland. This was 10+ years ago, no idea if it's even still in business or if either place still has CFS worth a fuck.

The tennis coach at Mansfield High that I used to cover in the late 90's swore by Flossie's. He would stop the team bus to and from regionals in Abilene or San Angelo or Lubbock whenever/wherever they were for the team to eat at Flossie's. I tried it once and it was incredible.

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33 minutes ago, Don Hornleone said:

I can vouch for both Goodson’s and Mel’s in Tomball. I’ve also never had a burger from Mel’s that was less than spectacular. They do it right.

Yes, Burgers are awesome, CFS, get the half, the whole won't fit on the plate. Wed night Chicken and Dumplings is the bomb too.

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36 minutes ago, Don Hornleone said:

I can vouch for both Goodson’s and Mel’s in Tomball. I’ve also never had a burger from Mel’s that was less than spectacular. They do it right.

I was going to post Mel’s along with Goodson’s in my previous post. One thing about Mel’s  not everyone may be aware of is that Mel is a woman, short for Melanie

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  • RGBIII changed the title to Ewers or Bust- Lord have mercy I’m bout to bust

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