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Article Excerpt
IT IS SAID THAT YOU CAN MAKE anything taste good if you batter and fry it. I cannot confirm this for sure, because there are still some foods prepared this way that I have not sampled--but not many. I've been eating my way around the state to check things off the list, and I've done it the Texas way. Which is to say, I've stuck with chicken-fried. [paragraph] In the beginning was chicken-fried steak, of course, which is one of those items that separate Texans from other people, especially Yankees, who cannot fathom the notion of battering an unappetizingly tough cut of beef and then frying it in a puddle of grease. These days their objection has something to do with cholesterol, I believe, though the truth is, they've always considered the dish a sign of an uncultured culture. But I ask you, what else are you going to do to make a bad cut of beef taste good? And if you don't do it, won't the meat just go to waste? [paragraph] That dilemma was probably the motivation behind the creation of the chicken-fried steak. Cowboys needed a simple way to make their grub more edible out on the range, so they took a cue from...
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