I've been reading a bit about Feng Shui lately. Here's a tip I received in my email.
Dear Brooke,
Here is your Daily Feng Shui Tip for Sunday, September 28
"I think I love this time of year the best (I say that at the turn of every season though!). I love the crisp, cool mornings and how the days are starting to slightly shorten while darkness descends just a bit earlier each evening. And I love all the beautiful seasonal fruits and vegetables that are available for the novice cook like me. Whenever I start to think about tinkering in the kitchen, I remember cautionary advice that a sage Shui master once gave me. He said that it was considered taboo in almost every Asian tradition to bang or hit utensils on the side of the pan while cooking, as this changes the extraordinary energy of the food. He also warned that you should never, ever swear or curse while cooking, as that will infuse the cuisine with churlish and negative energies. He offered that when anyone is cooking, they should stand and be grateful to the food for the gift of nourishment that it will bring, and for all the activity it allows our cells to perform in support of our being. He told me to pray over each meal, not only thanking my higher power, but also thanking the spirit of the food itself. I thought this such a beautiful teaching, and aside from a few sailor-like slips where the cursing is concerned, I have embraced this slightly different sort of cooking technique ever since." -Ellen Whitehurst
Tuesday, September 30, 2008
Sunday, September 28, 2008
Chicken Fried Steak
I have had three chicken fried steaks this summer (well I guess it's Autumn now!). One at a Eugene restaurant, one at Babe's in Roanoke, Texas, and one made by me.
The one in Eugene was AWFUL! I didn't even eat half of it! Everything about it was bad. The one at Babe's was good, of course, but it definitely lacked a "home-cooked" meal feel.
But mine...mine was delicious. I really have to congratulate myself on this one. Either it was so delicious because I haven't had those flavors/textures in a long time and forgot how great they are, or it really was that good. Either way, here's my rendition of a southern favorite:
Note: All portions are for 1 serving
1/3 pound of Cube Steak (I've read you can purchase round steak and ask the butcher to run it through their cubing machine if you're trying to make your budget stretch)
1/4 c of Saffola oil (in a feeble attempt to be somewhat healthy on this monstrosity of a health killer)
1 egg
1 Tbsp of milk (egg and milk should be beaten in a bowl)
Batter (adjust the seasonings to your liking):
1 c flour
1 T salt
1 tsp cracked pepper (or more)
1/2 tsp chili powder
1 tsp garlic powder
a dash of beef seasoning
Pour saffola oil into cast-iron skillet (don't worry--if you don't have one a regular skillet works as well), set on a high temperature to get it cooking
Dip steak into egg and milk mixture, then place it in the batter, ensuring all areas are covered in batter. You'll definitely be getting your hands dirty on this one.
Dip steak BACK into egg/milk mixture, and repeat the process of dipping the steak in the batter, only this time, make sure all the crevices and everything have batter on them.
Gently place steak into oil to fry. Let one side cook for about two minutes, then flip the steak. After two minutes on the other side, lower the heat to medium (but still cooking) and flip after 4-5 minutes.
When it is done, turn oven to 150 and place steak on an oven-proof plate and stick it in the oven.
Gravy (again for one person):
Pour out most of the oil and dripping. You'll need about a visible Tbsp left. Slowly stir in the rest of the batter with a wooden spoon. Stir around on a medium heat while the batter catches the oil. Then pour milk slowly in. It will end up being about 1/4-1/2 cup of milk. Slowly stir until it is a gravy-like texture.
Presumably you'll have mashed potatoes going as well... Simply place those on the hot plate with the steak and dump the gravy on top.
Be sure to have the Rolaids or some other antacid on hand. And take an extra long walk in the morning to counteract the unhealthy dose of fat.
The one in Eugene was AWFUL! I didn't even eat half of it! Everything about it was bad. The one at Babe's was good, of course, but it definitely lacked a "home-cooked" meal feel.
But mine...mine was delicious. I really have to congratulate myself on this one. Either it was so delicious because I haven't had those flavors/textures in a long time and forgot how great they are, or it really was that good. Either way, here's my rendition of a southern favorite:
Note: All portions are for 1 serving
1/3 pound of Cube Steak (I've read you can purchase round steak and ask the butcher to run it through their cubing machine if you're trying to make your budget stretch)
1/4 c of Saffola oil (in a feeble attempt to be somewhat healthy on this monstrosity of a health killer)
1 egg
1 Tbsp of milk (egg and milk should be beaten in a bowl)
Batter (adjust the seasonings to your liking):
1 c flour
1 T salt
1 tsp cracked pepper (or more)
1/2 tsp chili powder
1 tsp garlic powder
a dash of beef seasoning
Pour saffola oil into cast-iron skillet (don't worry--if you don't have one a regular skillet works as well), set on a high temperature to get it cooking
Dip steak into egg and milk mixture, then place it in the batter, ensuring all areas are covered in batter. You'll definitely be getting your hands dirty on this one.
Dip steak BACK into egg/milk mixture, and repeat the process of dipping the steak in the batter, only this time, make sure all the crevices and everything have batter on them.
Gently place steak into oil to fry. Let one side cook for about two minutes, then flip the steak. After two minutes on the other side, lower the heat to medium (but still cooking) and flip after 4-5 minutes.
When it is done, turn oven to 150 and place steak on an oven-proof plate and stick it in the oven.
Gravy (again for one person):
Pour out most of the oil and dripping. You'll need about a visible Tbsp left. Slowly stir in the rest of the batter with a wooden spoon. Stir around on a medium heat while the batter catches the oil. Then pour milk slowly in. It will end up being about 1/4-1/2 cup of milk. Slowly stir until it is a gravy-like texture.
Presumably you'll have mashed potatoes going as well... Simply place those on the hot plate with the steak and dump the gravy on top.
Be sure to have the Rolaids or some other antacid on hand. And take an extra long walk in the morning to counteract the unhealthy dose of fat.
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