Culinary, Arts, Thread.

#29,353
#29,353
3rdDegreeVol said:
Wiener schnitzel is usually pork or veal but is thought to be the inspiration for country fried steak.
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While it's nearly impossible to definitively trace the origins of chicken-fried steak in Texas and beyond, the most commonly accepted history of the dish traces a line back to a wave of German immigration to Texas that began in the 1830s. Thousands of people—primarily middle-class farmers and artisans from west-central Germany—arrived seeking opportunities in Texas' wide-open spaces. By the turn of the 20th century, more than 40,000 Germans populated a long stretch of Texas countryside known today as the "German belt," from their point of arrival in the port city of Galveston in the southeastern part of the state to Kerrville, located in the west-central hills.

The Germans brought with them an Austrian dish called wiener schnitzel: a butterflied veal (or sometimes pork) cutlet pounded thin, dipped in eggs and bread crumbs, then deep fried until golden brown. The resulting coating, sometimes referred to as a "carpet of crumbs," is similar to that of chicken-fried steak, but the schnitzel is only dipped once in flour rather than twice, so the coating is a bit thinner and crispier. German settlers likely found that veal and pork were a bit thin on the ground, but that beef was in abundance, especially during the Civil War. During the war, Texas supplied the Confederacy with beef, which led to a steep rise in the cattle population. As such, the switch to cheap cuts of beef in the preparation of wiener schnitzel likely occurred sometime in the mid-19th century.

Digging Into Chicken-Fried Steak, A Texas Icon
 
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#29,363
#29,363
volfanbill said:
Deb from Napoleon Dynamite. I didn’t remember her name from Waterworld, but I recognized the pic.
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Never know about these turd burglars, post something about Joe being a Kentucky or Georgia fan, or a midget, or tell him he's married for the gazillionth time and they lose what little bit of they mines they have. Lol, that's what makes them so "special" I guess.
 
#29,368
#29,368
I ain't mad, but this is aggravating. I ordered it Wednesday and they promised it would ship Wednesday. This was all on Thursday....

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#29,372
#29,372
theFallGuy said:
While it's nearly impossible to definitively trace the origins of chicken-fried steak in Texas and beyond, the most commonly accepted history of the dish traces a line back to a wave of German immigration to Texas that began in the 1830s. Thousands of people—primarily middle-class farmers and artisans from west-central Germany—arrived seeking opportunities in Texas' wide-open spaces. By the turn of the 20th century, more than 40,000 Germans populated a long stretch of Texas countryside known today as the "German belt," from their point of arrival in the port city of Galveston in the southeastern part of the state to Kerrville, located in the west-central hills.

The Germans brought with them an Austrian dish called wiener schnitzel: a butterflied veal (or sometimes pork) cutlet pounded thin, dipped in eggs and bread crumbs, then deep fried until golden brown. The resulting coating, sometimes referred to as a "carpet of crumbs," is similar to that of chicken-fried steak, but the schnitzel is only dipped once in flour rather than twice, so the coating is a bit thinner and crispier. German settlers likely found that veal and pork were a bit thin on the ground, but that beef was in abundance, especially during the Civil War. During the war, Texas supplied the Confederacy with beef, which led to a steep rise in the cattle population. As such, the switch to cheap cuts of beef in the preparation of wiener schnitzel likely occurred sometime in the mid-19th century.

Digging Into Chicken-Fried Steak, A Texas Icon
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Shut up.
 
#29,374
#29,374
theFallGuy said:
While it's nearly impossible to definitively trace the origins of chicken-fried steak in Texas and beyond, the most commonly accepted history of the dish traces a line back to a wave of German immigration to Texas that began in the 1830s. Thousands of people—primarily middle-class farmers and artisans from west-central Germany—arrived seeking opportunities in Texas' wide-open spaces. By the turn of the 20th century, more than 40,000 Germans populated a long stretch of Texas countryside known today as the "German belt," from their point of arrival in the port city of Galveston in the southeastern part of the state to Kerrville, located in the west-central hills.

The Germans brought with them an Austrian dish called wiener schnitzel: a butterflied veal (or sometimes pork) cutlet pounded thin, dipped in eggs and bread crumbs, then deep fried until golden brown. The resulting coating, sometimes referred to as a "carpet of crumbs," is similar to that of chicken-fried steak, but the schnitzel is only dipped once in flour rather than twice, so the coating is a bit thinner and crispier. German settlers likely found that veal and pork were a bit thin on the ground, but that beef was in abundance, especially during the Civil War. During the war, Texas supplied the Confederacy with beef, which led to a steep rise in the cattle population. As such, the switch to cheap cuts of beef in the preparation of wiener schnitzel likely occurred sometime in the mid-19th century.

Digging Into Chicken-Fried Steak, A Texas Icon
Click to expand...
tl, dr, dc
 
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