the fourty dollar c.f.s.

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 mama tek Sep 30, 2010

last Tuesday I ran a five star white trash comfort food special. I dunno why, as a silly yankee, I somehow cook like a fat black lady in the deep south. (the fatness and blackness merely describe but don't complete the thought here.)

the menu: chicken fried filet mignon. (substitute cube steak or bottom round for beef tenderloin. not like I don't celebrate chewing on an old boot, but why not?). I pounded it thin, which took about three strokes. country gravy steeped with bay leaves, thyme, black green and pink peppercorns, roux made with bacon drippings. mmmm. mash. red bliss potatoes and garlic. green bean casserole baked in individual cast iron dishes. haricots verts. I made cream of mushroom soup with oyster, shiitake, portabella and button mushrooms, rich mushroom stock (made of the stems) a little madiera wine, cream, butter. crispy fried shallots instead of the french's in a can.

$39.99. sold a lot. I wonder if that's some record for most expensive chicken fried steak.
TrailerTrash 💔 Sep 30, 2010

That sounds so delicious....
Mr. Linderman Sep 30, 2010

I'd pay that. Sounds delicious. And it's just not any steak, it's filet mignon. Pricey but not too pricey. I won't pay that for a country fried steak at Dennys though. 😝
stumpy Sep 30, 2010

That sound really good. But wasting a filet. That's crazy.
Mr. Linderman Sep 30, 2010

🐱 mama tek wrote:
I pounded it thin, which took about three strokes.

The prepping sounds good too. 😜
O-Dogg Sep 30, 2010

Mr. Linderman wrote:
🐱 mama tek wrote:
I pounded it thin, which took about three strokes.

The prepping sounds good too. 😜
👍
eviltink Sep 30, 2010

...and now I'm hungry. Yum!
Emperor K Oct 1, 2010

Sounds good. What's your restaurant called?
風火貌 Oct 1, 2010

It's breakfast time here and I'd eat that! As usual, another tek tease. Sigh! Guess some turfs will have to do.
Fat Basterd Oct 1, 2010

Damn. Don't know what I love more. Tek or her food. Mmmmmmmmmmmm
 mama tek Oct 1, 2010

I'm not so into filets unless they have a bone on em still for flavor. there's just not enough fat to make them delicious like a nice ribeye or sirloin. but if you dredge it in seasoned flour and buttermilk and boil it in oil, even a mushy beef tenderloin can be tasty. a waste? perhaps. it's a little lavish. I admit.
 mama tek Oct 1, 2010

Mr. Linderman wrote:
🐱 mama tek wrote:
I pounded it thin, which took about three strokes.

The prepping sounds good too. 😜
tell me mister linderman, do you take just three strokes as well? 👊💧😨
 mama tek Oct 1, 2010

Σмקξгøг ќ wrote:
Sounds good. What's your restaurant called?

tenprimesteakandsushi.com
Mr. Linderman Oct 1, 2010

🐱 mama tek wrote:
Mr. Linderman wrote:
🐱 mama tek wrote:
I pounded it thin, which took about three strokes.

The prepping sounds good too. 😜
tell me mister linderman, do you take just three strokes as well? 👊💧😨
Only for you. Only for you. 😏
ZRAYGO Oct 1, 2010

Fat Basterd wrote:
Damn. Don't know what I love more. Tek or her food. Mmmmmmmmmmmm
 mama tek Oct 1, 2010

I love a man who comes too quick with conviction.
The Chef Oct 1, 2010

Mama's got game...luv ya