Swisher has introduced me to the beauty of cheaper off-brand
watery swill of even lower pretentions.

right there on the can it says "Premium". And you know that no
company would lie to you about their product(s).

Yeah, and your other brand says "Best" on the label! [g]

Best Buy seems to have convinced a lot of people that they
did in fact offer a good buy, so labeling may work for some
people once in a while. Speaking of which, what's the banker
in Coldwell Banker? Just curions.

Best and Beer bring this up:
Title: The Best Chicken-Fried Steak South of Omaha

O...kay.

6 oz Round steak cutlet
Machine tenderized
Flour

Not lovingly beaten and battered by hand?

4 Eggs
1 cn Flat beer

That's a bunch of liquid for 6 oz of round steak no
matter how thin and tenderized. And deliberately
flattening beer is just so froward I have no words.

If one were just being waste not want not, one should
remember to strain out the cigarette butts.

1 tb Adolph's meat tenderizer

That's a bunch. May I suggest that this amount of
stuff would sife for 16 oz or more of meat?

Salt, pepper, and garlic
Salt; to taste

Maybe. If one uses that much Adolph's, no salt should
be necessary. And why not, if you're being profligate,
just rub the meat with a cut clove of real garlic?

Bill Maxwell, former Texas restaurateur, originally claimed his
chicken-fried steak was the "best found south of the Rio Brazos."
Subsequent chicken-fried steak contests proved him truthful, so he
extended his claim to include all lands south of the Arkansas River.
In another conversation with Bill, we found his "boundary" had crept
north to Omaha, Nebraska. Well, eventually he's gonna have to stop
at the North Pole, we hope.

That's Texas for you.

Sprinkle salt, pepper and garlic salt on both sides of tenderized
steak to taste. Put steak onto a tray that is well-covered with
flour. Then "pound the hell out of it (the steak) with stiff fingers,
working from the center out, until it reaches the size of an L.P.
record." (That's those things they used to make before compact discs).
Flip several times and repeat pounding. Mix eggs, beer, 1 teaspoon
salt and Adolphs meat tenderizer in a shallow bowl. Add enough flour
to make a thin, watery batter. Beat mixture smooth. Dip meat into

most of this I agree with but think that there must be a
misprint someplace. You don't "dip" meat into that much,
you'd drown it.

batter. "Flop" back onto flour tray and cover with four. Pound again
with fingertips until moisture is absorbed. Cook in deep fat at 350
degrees until golden brown. Serve with French fries and cover with
white gravy.

French fries???

Recipe From: Texas on the Halfshell
Posted to EAT-L 28 Aug 96
From: Garry Howard

U remember him - I think he had something to do with RIME and posted
from Channel One, which got in trouble for its libertarian aspect
(inflammatory speech and pornography and stuff were not only tolerated
but encouragee) and by not fighting enough for its trademark when
others infringed on it.

---------- Recipe via Meal-Master (tm) v8.01

Title: Seitan - Method I
Categories: Information, Vegetarian, Ethnic
Yield: 1 servings

6 c Whole wheat bread flour - of gluten in the
flour)
-(Stone-ground), -=OR=- 1/2 c Tamari
-Hi-gluten unbleached white 12 sl Fresh ginger
3 c Water (or more), -(each about 1/8"
thick)
-(depending on the amount 1 Piece kombu, about 3"
long

Yield: 14 ounces uncooked; 16 ounces cooked Time: 1 hour preparation; 2
hours cooking

Mix the flour and water by hand or in a machine to make a medium-stiff
but
not sticky dough. Knead the dough by hand on a breadboard or tabletop,
until it has the consistency of an earlobe, or by machine until the dough
forms a ball that follows the path of the hook around the bowl. You may
need to add a little extra water or flour to achieve the desired
consistency. Kneading with take about 10 to 12 minutes by machine.
Allow
the dough to rest in a bowl of cold water for about 10 minutes.

While the dough is resting, prepare the stock. In a large pot, bring to
boil 3 quarts of water. Add the tamari, ginger, and kombu, and cook for
15
minutes. Remove from heat and allow to cool. This stock must be cold
before it's used. (The cold liquid causes the gluten to contract and
prevents the seitan from acquiring a bready texture.) You will be using
this stock to cook the seitan later.

To wash out the starch, use warm water to begin with. Warm water loosens
the dough and makes the task easier. Knead the dough, immersed in water,
in the bowl. When the water turns milky, drain it off and refill the
bowl
with fresh water. In the final rinses, use cold water to tighten the
gluten. If you wish, save the bran by straining the water through a fine
sieve; the bran will be left behind. Save the starch by allowing the
milky
water to settle in the bottom of the bowl; slowly pour off the water and
collect the starch, which you can use for thickening soups, sauces, and
stews.

When kneading, remember to work toward the center of the dough so that it
does not break into pieces. After about eight changes of water, you will
begin to feel the dough become firmer and more elastic. The water will
no
longer become cloudy as you knead it. To make sure you have kneaded and
rinsed it enough, lift the dough out of the water and squeeze it. The
liquid oozing out should be clear, not milky.

To shape the seitan, lightly oil a 1-pound loaf pan. Place the rinsed
seitan in the pan and let it rest until the dough relaxes. (After the
dough has been rinsed for the last time in cold water, the gluten will
have
tightened and the dough will be tense, tough, and resistant to taking on
any other shape.) After it has rested for 10 minutes, it will be much
more
flexible.

Seitan is cooked in two steps. In the first step, the dough is put into
a
large pot with about 3 quarts of plain, boiling water. Boil the seitan
for
about 30 to 45 minutes, or until it floats to the surface. Drain the
seitan and cut it into usable pieces (steaks, cutlets, 1-inch chunks, or
whatever) or leave whole. Return the seitan to the cold tamari stock.
Bring the stock to a boil, lower temperature, and simmer in the stock for
1-1/2 to 2 hours (45 minutes if the seitan is cut into small pieces).
The
second cooking step may also be done in a pressure cooker, in which case
it
would take between 30 to 45 minutes.

To store seitan, keep it refrigerated, immersed in the tamari stock.
Seitan
will keep indefinitely if it is brought to a boil in the tamari stock and
boiled for 10 minutes twice a week. Otherwise, use it within eight or
nine
days.

VARIATIONS: Instead of boiling the seitan in plain water and then stock,
let the seitan drain for a while after it has been rinsed. Slice it and
either deep-fry or saute the slices until both sides are brown. Then
cook
it in the tamari stock according to the recipe.

Seitan also may be cooked (at the second step) in a broth flavored with
carrots, onion, celery, garlic, tamari, and black pepper, which will give
it a flavor similar to pot roast. Shiitake mushrooms may also be added
to
the stock.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:
0-89815-377-8 Typed (mistakes and all) by Karen Mintzias

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