As many restaurants as Richmond has, there are plenty of foods you just can’t find here. Or at least really good versions. While talking to Zach at Lamplighter about local food trends, he lamented one of this town’s shortcomings. “We don’t have a country fried steak that’s a 10.” (apparently, in his travels, he once cooked in a restaurant making just that, so he should know)
It was like he spoke the magic words just then triggering some long forgotten childhood memories to flash before my eyes. I LOVED country fried steak as a kid (must’ve blacked out those experiences during veggie reporgramming). The thick coating of crunchy batter. The flattened piece of mystery meat. And my favorite part: the gloppy white gravy, speckled with black pepper (oh, that’s why it’s been expunged from my memory).
That’s right. I haven’t even thought about that dish while living in Richmond. Maybe that has something to do with my own dietary choices, but still. What an omission for a southern town. Disbelieving Zach a little bit, I asked Twitter, “Who has a decent country fried steak in #RVA?” While waiting for responses, and sensing my own craving welling up inside me, I threw out another. “Who has a VEGETARIAN country fried steak in #RVA?”
Here’s what came back:
These are in reverse chronological order.
Did we miss any? The Tweet that questioned my ability to reason properly segued into concern about my toddler’s stomach bug. He’s fine now. Except, he’s still a toddler. No treatment for that except a tincture of time, as our pediatrician says. However, patience does not put the country fried steak on the table in front of Richmond’s fans of the southern classic, aka CFS. How do we remedy this?
Would you say any of the above referenced restaurants are cranking out a “10″ as Zach put it? If not, are there any cooks out there who might be willing to put it on their specials board so we can all flock to their restaurant for a taste? In my case, a pounded out piece of seitan, batter fried, gravy slathered, and bereft of nutritional value would really hit the spot right now. I could be willing to go as high as $8.50. And I would surely order a beer to go with, so let’s start the bidding.
Who will fill this need in Richmond?
Mike swears by the country fried steak from Texas Roadhouse. I know it’s a chain and therefore doesn’t count but he says it’s awesome.
For some reasons, the chains might have the best CFS (though I hope Richmond can refute that). My parents used to take me to this chain called The Black Eyed Pea in Arlington. The country fried steak was awesome (called “chicken fried steak” on their menu, right along sides “chicken fried chicken”). Another person on Twitter says Cracker Barrel blows Weezies out of the water. There’s just something about that dish that is the antithesis of artisan. And yet, I can’t help but think that Richmond needs to embrace it.
I don’t know if I EVER had one of these before going veg. My mom still feels guilty for having given us fish sticks sometimes; I imagine CFS would be beyond the pale for her.
Per a friend, the one place in town that does a good country fried steak (for meat eaters) also has a rat problem… so I don’t feel super comfy naming them here. :-/.
I bet if you asked Strange Matter to create a vegan CFS, they could do it. If you get the urge to DIY it though, this recipe looks appetizing enough: http://circleourearth.com/vegan-chicken-fried-steak/
I resisted mentioning Cracker Barrel as I didn’t want to be yelled at by the Local-istas (if that’s not a word I’m trademarking it), but yeah, now I want to hit up Cracker Barrel for a CFS. Thanks a lot.
Same here, George. Cracker Barrel was the only place that came to mind for me.
I haven’t had CFS since I worked at Po Folks waaaay back in the day. (where Advance Auto is now on the corner of Horsepen & Broad)
Po Folks. I’m sure I’ve been to one of those. Can only faintly recollect it though.
If you’re into country fried steak, I don’t think the local eco-green movement can redeem you. A healthy version of the dish would be something to behold
I like the brunch country fried steak at Weezie’s. Served with eggs and a biscuit, it’s pretty tasty!
I concur with RVATito. Weezie’s Kitchen is pretty darn good. Much better than Mamma J’s (Though her pork chops are amazing.
I don’t get CFS very often. I am not what you call , healthy, so getting CFS is about the worst thing you can eat, high fat, high carbs, high calories. And while it may look good, it’s not worth the grief I would get at home for eating it.
Are we just a health-conscious town? Is that why we don’t see more of this stuff on menus?
“Sorry, pic on website is CHICKEN fried steak, not country fried steak.” -from someone on Twitter.
Really? The difference is…?
The difference is snobby regionalism. They’re the same thing
Just noticed that the same person responded with details:
“country fried: thin crust, shallow fried, braise for 90 min in dark gravy. Chx fried is deep fried & served w/ white gravy.”
“also, country fried goes better with rice, chicken fried better with mashed potatoes.”
Not sure I agree about the gravy and thicker batter is country fried by my standards.
I’ll respond here since we’ve moved the conversation off Twitter.
It’s not snobby regionalism. In the south, we consider them 2 separate things. Alton Brown actually did a whole episode on cube steak (from which both of these are made).
http://www.foodnetwork.com/good-eats/cubing-around/index.html
He calls it “country style” steak and “chicken fried” steak; I won’t argue style vs. fried, but he’s right to differentiate between “country” and “chicken,” in the mind of this southerner.
Since you can find “chicken fried chicken” and “country fried chicken” offered in some places, there’s definitely something to the distinction. However, I think the lines are blurred pretty often by places selling the name of the dish ahead of the tradition. Of course, it’s kind of a confusing matter.
It is definitely a regional thing.
I should also mention: I love them both and eat them both. I don’t frequently make chicken-fried steak, but make country fried steak frequently through the winter. It’s quite easy to make:
seasoned flour (I used garlic powder, onion powder, salt, pepper, paprika and a pinch of cayenne)
enough fat to shallow-pan fry (rendered bacon, lard, vegetable oil)
cube steak
coat the steak in the flour and fry in batches.
add fat as/if necessary
once all fried, everyone back in the pool along w/ juices on the waiting plate
Add 2 chicken bouillon cubes and 1 large glass of water (you can also use broth, but, if you do, add some salt)
Bring to a boil then turn down to low and lightly simmer for ~ 1 hour.
Once the meat is tender and cooked through, turn the burner to high. Slice the meat or cut it into pieces (I use my cast iron skillet and cut directly in the pan). Boil the gravy until it achieves the consistency you like.
Serve over steamed rice and top with black-eyed peas.
You must go to dog town and visit Paradise Diner. Had it again this morning just to make sure before I posted this comment. Drive, bike, boat or walk it is my “Country Fried Steak”. Let me know.
E.A.T.
Here’s Paradise Diner: http://www.urbanspoon.com/r/49/762305/restaurant/Cherokee-Hills/Paradise-Diner-Richmond
Where is dog town?
Sorry dog town is slang for South of the James and South Richmond.
E.A.T.