The other day, I was craving chicken-fried steak of all things. Even though we have a Cracker Barrel less than two miles down the street, I felt like giving it a go. I got some of that “pre-tenderized” steak and started in with the mallet. I pounded it down, then pounded some more, until I figured it was ready to dredge and fry. In all humility, I’m happy to report that it turned out pretty well. One thing bothered me: while frying, it pa...
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