Chicken Fried Steak

Below is an article about the American dish known as Chicken Fried Steak:



CHICKEN FRIED STEAK

For years, I had avoided consuming a dish known as Chicken Fried Steak. For reason that now elude me, I tend to regard it as some dish that was nothing more than a great deal of fat and little meat, breaded and fried. During a trip to a local family restaurant, I decided to give it a chance and to my surprise, I became an immediate fan.

Chicken Fried Steak is basically associated with American South cuisine. Some believe that the dish's name originated with the fact that the meat (actually steak) is fried in oil that had already been used for fried chicken. Others claim that the name originated from the fact that the steak is prepared with the same method for cooking fried chicken. Chicken Fried Steak resembles several European dishes like Austria's Wiener Schnitzel, Italy's Milanesa and Scotland's Collops.

It is possible that Chicken Fried Steak owed its origins to the Wiener Schnitzel. German and Austrian immigrants from Europe first settled in Texas during the 1830s. Many Texans claim that some of these immigrants eventually moved to Lamesa, the seat of Dawson County on the Texas South Plains in the mid-to-late 1850s. The citizens of Lamesa claim their town as the birthplace of Chicken Fried Steak. But it is not the only claim. The citizens of Bandera, Texas (located in the region known as the Texas Hill Country) claim that one of their citizens, John "White Gravy" Neutzling, had invented the dish.

Below is the recipe for "Chicken Fried Steak" from the Cooking Channel website (courtesy Tom Perini/Perini Ranch Steakhouse):


Chicken Fried Steak

Ingredients

Steak:
3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
3/4 cup milk
1 egg, beaten
2 to 3 cups flour
2 teaspoons seasoning salt
1 teaspoon freshly ground black pepper
Canola oil

Gravy:
3 heaping tablespoons flour
2 cups cold milk
Kosher salt and freshly ground black pepper


Preparation

For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.

Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.

Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.

Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.

After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

Sacher Torte

Below is an article I had written about the Austrian dessert known as Sacher Torte:



SACHER TORTE

During my viewing of travel series episode that focused on the city of Vienna, Austria; I first learned about the dessert known as Sacher Torte. Although the dessert looked delicious, I found myself wondering about the differences between a cake and a torte. We all know that a cake is a sweetened bread-like dish that serves as a dessert. A torte is a multi-layered cake filled with creams, fruit jams and jellies, mousses, buttercreams and very little flour. I have yet to learn about the origin of the torte. But I recently learned about the origin of one of the most well-known tortes - namely the Sacher Torte.

In 1832, the famous Austrian statesman, Prince Klemens Wenzel von Metternich, charged his personal chef to create a special dessert for important guests. However, the chef fell ill and the task was given to his sixteen year-old apprentice, Franz Sacher, then in his second year of training in Metternich's kitchen. Sacher created a torte made from chocolate meringue that was filled with apricot jam, covered by a dark chocolate icing and served with unsweetened whipped cream.

The guests and Prince Metternich enjoyed Sacher's dessert very much, but no further attention was paid to it. Sacher completed his training as a chef, worked in Pressburg and Budapest, before returning to Vienna. There, he opened a specialty delicatessen and wine shop. Sacher's eldest son, Eduard, carried on his father's culinary legacy by completing his own training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier. There, he perfected his father's torte recipe and developed the dessert into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the dessert remains one of Vienna's most famous culinary specialties.

Below is the recipe for "Sacher Torte" from the epicurious.com website:


Sacher Torte

Ingredients

4 1/2 ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)
1 cup Apricot Glaze
Small Batch Chocolate Glaze
Sweetened Whipped Cream, for serving


Preparation

1. To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.

2. In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.

3. Beat the butter in the bowl of a heavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 minute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.

4. Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.

5. Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and re-invert on another rack to turn right side up. Cool completely.

6. To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.

7. Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.

8. To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.


MAKE AHEAD:
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.

Extra! Tips from Epicurious:

Quality ingredients will really make a difference in this cake. Valhrona chocolate is perfect because of its dark, almost bitter flavor. For the most authenticity, look for the Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for the glaze. For the best results, be generous with the apricot glaze — don't miss a spot, and let plenty sink into the cake before you pour on the chocolate.

"FLASHMAN AND THE TIGER" (1999) Book Review

"FLASHMAN AND THE TIGER" (1999) Book Review

Out of all the books featured in George MacDonald Fraser's The Flashman Papers, only one featured more than one tale. This turned out to be "FLASHMAN AND THE TIGER", first published in 1999. Instead of one novel, the book contained three novellas featuring an aging Harry Flashman between the ages of 56 and 72. 

As I had stated earlier, "FLASHMAN AND THE TIGER" featured three novellas - "The Road to Charing Cross", "The Subtleties of Baccarat", and "Flashman and the Tiger". The first story deals with Flashman involved in a plot to thwart the assassination of Austria's Emperor Franz Josef. The second involves the infamous Tranby Croft Scandal, which involved the Prince of Wales (the future Edward VII) and someone close to Flashman. And the third story featured Flashman's encounters with the villainous Tiger Jack Moran during the Anglo-Zulu War, and later in London of the 1890s. Let us begin . . . shall we?

"The Road to Charing Cross"

The longest novella in the book, "The Road to Charing Cross" begins in 1878, when Flashman is invited by the famous journalist, Henri Blowitz, to help get a copy of the Treaty of Berlin. During his trip to Germany, Flashman will a beautiful member of the French Secret Service named Caprice. Five years later in 1883, Flashy is invited by Blowitz to journey on the inaugural trip of the Orient Express. Flashman accepts the invitation as an excuse to avoid being sent to the Sudan. During the train journey, he is introduced to Princess Kralta of Germany, who has expressed interest in him of the romantic nature. As it turns out, Kralta's interest in Flashman is nothing more than a ruse devised by his old nemesis from ,Chancellor Otto von Bismarck, in order to get the British Army officer to help prevent Emperor Franz Josef from being assassinated and prevent a major European war. One of Flashman's colleagues in this plot turns out to be Willem von Starnberg, the son of Rudi von Starnberg, another former nemesis from the 1970 novel. In the end, it turns out that von Starnberg has other plans of his own.

For me, "The Road to Charing Cross" turned out to be the best of three novellas. Regardless of its length, I thought it was a well-written adventure set during the political upheavals of Central Europe. Fraser did an excellent job in re-creating the first rail journey of the Orient Express. He must have did his homework in researching this piece of history. And the sequence featuring Flashman's efforts to save the Austrian emperor and his own hide were truly outstanding. His characterizations of Princess Kralta, Henri Blowitz, and Emperor Franz Josef were first-rate. Fraser's pièce de résistanceturned out to be Willem von Starnberg, the son of Flashman's old nemesis, Rudi von Starnberg. Dear old Willy turned out to be a chip off the old block . . . and a lot more. He possessed Rudi's wit, joie de vivre and ruthlessness.

Did "The Road to Charing Cross" have any flaws? Well . . . it had one. And that flaw had a lot to do with the character of Willem von Starnberg. Although Willem was well written by Fraser, the latter described him as being half-German (Prussian) and half-Hungarian. Which meant that according to this story, Rudi von Starnberg was Austrian. Apparently, George MacDonald Fraser seemed incapable of determining Rudi's nationality. Fraser described him as an Austrian in"Royal Flash", as a Hungarian in the 1975 movie adaptation of the novel, and as a German in this story. Whatever. Despite this major flaw, "The Road to Charing Cross" is still an excellent story.


"The Subtleties of Baccarat"

This novella finds Sir Harry Flashman and his wife, Elspeth, Lady Flashman; visiting Tranby Croft, the estate of one Sir Arthur Wilson in early September 1890. Sir Arthur is hosting a house party in honor of his royal visitor, Albert Edward, Prince of Wales. During the house party, both Flashman and Elspeth witness a baccarat game, which was considered illegal in Britain. The legalities were brushed aside, due to the Prince of Wales' love of the game. During the days between September 8 and 9, several guests claimed that one of the players, Sir William Gordon-Cumming, cheating. Guests informed the Prince of Wales, who confronted Gordon-Cumming. To the very end, the latter claimed that he was innocent and even sued the Prince of Wales and a few others for defamation of character. Alas, the label of cheat stuck and Gordon-Cummings became a social pariah. But "The Subtleties of Baccarat" did not end with Gordon-Cumming's downfall. Instead, it ended with a surprising revelation that left Flashman in total shock.

"The Subtleties of Baccarat" was an interesting little tale. But I cannot say that I would ever love it. At least most of the story. The problem is that I am not a card player. And I found it difficult to follow the card games, while the scandal unfolded. It was not until Flashman learned the truth about the scandal from the surprising figure of Elspeth that the story truly became interesting to me. If I must be honest, Elspeth's revelations on what really happened during the baccarat games not only shocked me, but made me become an even bigger fan of Lady Flashman. The novella had a surprising, yet satisfying finale to an otherwise bearable story.


"Flashman and the Tiger"

The book derived its title from its third novella set in both 1879 and 1894. "Flashman and the Tiger" is mainly about Flashman's encounters with a character named Tiger Jack Moran, who had been originally created by Sir Arthur Conan Doyle for his SHERLOCK HOLMES stories. Flashman first meets Moran during the Zulu War, when both experience the retreat from the Battle of Isandlwana and the defense of Rorke's Drift. The pair does not meet again until fifteen years later, when Flashman discovers that Moran is blackmailing his granddaughter, Selina, in order to sleep with her. Moran turns out to be a cabin boy (who had propositioned Flashy) on Captain John Charity Spring's ship, the Balliol College, who had been traded to King Gezo as a white slave in the 1971 novel, "FLASH FOR FREEDOM!". Moran spent years seeking revenge against the surviving crewmen. He found his opportunity to seek revenge against Flashman, when he learned that the latter's engaged granddaughter was a mistress of the Prince of Wales. The story ended with Moran's arrest and Flashman's brief, yet humorous encounter with Sherlock Holmes and Dr. Watson.

This novella was a problem for me. One, I found the addition of Flashman's experiences during the Zulu War unnecessary. Fraser could have used the Zulu War as a major novel, instead of adding this useless scene that really had little to do with the main narrative. What made the use of this topic even more unnecessary was that Flashman's first encounter with Moran occurred in 1848, aboard Captain Charity Spring's ship. It was this encounter that a much bigger impact on the story. I have the deep suspicion that Fraser used this story as an excuse to indulge in a little Imperial flag waving. After all,"Flashman and the Tiger" did not focus on the Battle of Isandlwana, in which the British suffered one of their worst defeats at the hands of the Zulu. Instead, it focused on the following battle at Rorke's Drift, in which the British managed to repel several attacks by the enemy.

My second problem with this novella was the fact that Fraser used Tiger Jack Moran, Sherlock Holmes and Dr. John Watson as supporting characters. I found that rather cheap. I found it bad enough that Fraser used Sir Anthony Hope's novel, "THE PRISONER OF ZENDA" as a premise for his 1970 novel, "ROYAL FLASH" and a historical character as Flashman's love child in "FLASHMAN AND THE REDSKINS". But using literary characters created by another author as supporting characters in one's own story? Hmmm . . . cheap.

Finally, Fraser must have done a piss poor job in researching the love life of Albert Edward, Prince of Wales. The latter's mistresses were usually sexually experienced women who were either married society women, actresses or prostitutes. I do not recall the Prince of Wales ever taking the virginity of a 19 year-old debutante . . . especially one who was engaged. Yet, we are supposed to believe that Flashman's unmarried granddaughter was one of Bertie the Bounder's mistresses. The only redeeming trait of this story was Fraser's description of the Isandlwana retreat and the Defense of Rorke's Drift. Apparently, he saved all of his top-notch research for this particular sequence.

"FLASHMAN AND THE TIGER" was not a bad piece of literature from George MacDonald Fraser's pen. It possessed a first-rate novella, "The Road to Charing Cross", and a mildly entertaining story with a juicy, surprise ending in "The Subtleties of Baccarat". The book's only misstep . . . at least for me . . . proved to be the last story, "Flashman and Tiger".

"THE GREAT RACE" (1965) Photo Gallery

Below is a gallery of photos from Blake Edwards' 1965 comedy, "THE GREAT RACE". This tale about a 1908 auto race from New York to Paris starred Jack Lemmon, Tony Curtis, Natalie Wood, Peter Falk and Keenan Wynn:


THE GREAT RACE" (1965) Photo Gallery