Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Tuesday, October 30, 2018
The Best Cyber Monday and Black Friday Deals for 2018
It’s almost holiday shopping season again, which is heralded by some of the biggest sales of the year on Black Friday and Cyber Monday. Whether you’re looking to score a deal on a major appliance, smaller kitchen tools, or food and drink subscriptions, you’ll want to check out all our picks for the best Black Friday and Cyber Monday discounts of 2018.
We’re breaking down our selections into specific categories, so click the links below to find the particular deals you’re interested in.
As of this moment, there may not be any active deals just yet, but we’ll be adding and updating each guide as the savings are announced, so check back often and don’t miss out.
BLACK FRIDAY
Kitchen Appliances
Find great deals on major items like new refrigerators, dishwashers, and stoves, as well as on smaller kitchen appliances like slow cookers, stand mixers, and Instant Pots.
See the best Black Friday deals on kitchen appliances for 2018.
Cookware
Need new knives, spatulas, bakeware, or roasting pans? This is where you’ll find the best deals on all of the above, and much more.
See the best Black Friday deals on cookware for 2018. —check back soon
Subscription Services
Yes, you can even get grocery delivery service discounts and deals on food and drink of the month clubs.
See the best Black Friday deals on food- and drink-related subscription services for 2018. —check back soon
CYBER MONDAY
Kitchenware
From fun gadgets (like unicorn wine holders) to useful gizmos (hel-lo, breakfast sandwich maker), get great deals on all sorts of kitchenware.
See the best Cyber Monday deals on kitchenware for 2018.
from Food News – Chowhound https://ift.tt/2StPYaS
via IFTTT
A History of Chicken Fried Steak
You know what I like? Steak. You know what else? Fried chicken. I’d imagine I’m not alone in announcing my affinity for each. Additionally, it should come as no surprise that a dish combining both, chicken fried steak, would be a winner. So, I thought I’d give you a rundown and brief history of chicken fried steak.
I have to admit, growing up, I steered clear of chicken fried steak whenever it came up on the menu. While I was brought up in a neighboring northern suburb of Chicago, and chicken fried steak was not regularly on many menus, occasionally, whether visiting relatives in Cincinnati, or road tripping for a baseball or basketball tournament, I’d encounter the dish. Nevertheless, I would never order order it. Some might say that has something to do with the fact I had never seen my parents order it, so I was never in a position to taste it. My theory? I never really knew what it was, and I wasn’t really brave enough as a kid to ask. A burger and fries just seemed like a safer play.
The name didn’t really help clarify things for me, I know that much. Was it chicken? If so, what’s ‘steak’ about it? Was it steak? If it were steak, why was it breaded and fried? I’ve never had a steak that was fried like that. And what’s the sauce on top of it? “Gravy,” you say? Eh, I’m not really a fan of gravy. So, I passed. That is until I got to college. My friend Christian seemed to like it, and he’s pretty reliable when it comes to food that I’d like, so I decided to give it a whirl, sans gravy, of course. I suppose college was as good a time as any to try new things, right? Some kids studied abroad, others adopted new hairstyles, others still got their first tattoos, and a few tried new religions. Me? I tried chicken fried steak. Lucky for me, it turned out to be pretty good. In fact, it was always kind of a treat when the dining hall decided to put that on the menu.
Shutterstock
I can’t remember if it was before or after I gave it a try when I mustered up the courage to ask, “What is this?” Befuddled, those at my table answered, “It’s chicken fried steak.” I replied, “I know, but what is it? Chicken? Steak? What?” Someone said, “Wait, you’ve never had chicken fried steak before?” I answered, “Nope.” I kind of felt like Joe Pesci’s character in “My Cousin Vinny” encountering grits for the first time. Sure, I’d heard of chicken fried steak; I’d just never tasted it. My friends said, “It’s some kind of beef, battered and fried. They call it ‘chicken fried steak’ because it’s a steak that’s fried—like fried chicken.” Finally, I knew what it was. I was learning so much in college!
Actually, to be more precise, chicken fried steak is dish made from cutlets of beef that are tenderized, seasoned, breaded, pan fried (typically not deep fried), and served with a white, creamy gravy. According to an entry titled “Chicken-Fried Steak” on a website called Encyclopedia of Oklahoma History and Culture, the precise origins of the dish are unknown, but one of the first recipes for an ancestral dish appeared in “The Virginia Housewife,” a cookbook by Mary Randolph, circa 1838. In her recipe, she used cutlets of veal instead of beef (a slight variation, but an important one nonetheless). As beef production increased in areas of the American south, particularly Louisiana, Texas, and Oklahoma, it became the primary ingredient, and the dish took off in popularity in those states. In fact, it’s part of the official meal of Oklahoma. Still, you’d be hard pressed to find any recipe that specifically references “chicken fried steak” until 1914.
How that moniker came to be and eventually stuck is probably up for debate, but a story in the Lubbock Avalanche-Journal seems to have as compelling a take as any. Per the story, a line cook by the name of Jimmy Don Perkins (great name) in Lamesa, Texas, invented the dish by mistake. As legend goes, Jimmy got an order for chicken and fried steak, and he botched it. Instead of making two dishes, he made one—taking a piece of steak, breading it, and frying it, just as he would fry chicken. He served it up with some french fries and gravy, and the term “chicken fried steak” was born. Are those the facts? According to the Texas State House of Representatives they are, and who am I to argue with them? I don’t mess with Texas.
Still, you might be thinking, “Something about this doesn’t ring true.” If you happen to know anything about European cuisine, you might be thinking this sounds a lot like schnitzel (Germany/Austria), beef milanese (Italy), or collops (Scotland). That’s because it is an awful lot like those things. In fact, according to the aforementioned entry in the “Encyclopedia of Oklahoma History and Culture,” there’s a solid possibility that working-class German and Austrian immigrants who settled in parts of Texas in the mid-to-late 1800s brought their culinary heritage to their new home, using cheaper cuts of meat with preparations from the homeland to make cost-effective comfort food in the United States. By the late 1800s, numerous cookbooks out of Texas had some variation of schnitzel using beef cutlets.
There you have it! Chicken fried steak, that classic southern comfort food, is likely some variation of the Austrian-German schnitzel that got its name when a Texas line cook by the name of Jimmy Don Perkins (I just wanted to type his name again) mistakenly combined an order for chicken and steak. If you’re anything like I was when I was younger, hopefully this article has given you the reassurance you need to try a really solid meal. And if you’ve been enjoying chicken fried steak, hopefully you now know something that will make you look smarter in front of your friends then next time one of you orders it.
Related Video: Chicken Fried Steak
from Food News – Chowhound https://ift.tt/2JoU3ZL
via IFTTT
Our All-Time Best Thanksgiving Pies from Simply Recipes
Continue reading "Our All-Time Best Thanksgiving Pies from Simply Recipes" »
from Simply Recipes https://ift.tt/2JuGqsc
via IFTTT
This Horror-Themed LA Brewery Serves Tricks, Treats, and Delicious Craft Beer
Lucky are those who survived this past Friday the 13th. For those in the know in Carson, it was extra. Tucked away off the beaten path, hidden away in what is otherwise primarily industrial space, the “little” and “odd” brewery Eddie Munster might have adored, Phantom Carriage Brewery and Blendery rears its not-quite-severed head with delightfully spooky and nostalgic treats for all of its creepy, kooky, and spooky guests…some of which also have similar names.
The Phantom Carriage Brewery and Blendery was founded in 2014 to the delight of many beer and horror movie aficionados. The bar has layers of depth to its story, even beyond being the first sour beer-focused brewery in Los Angeles. Its love of the horror genre runs deep, enough to possibly get the approval of those six feet under. But wait, this isn’t the bar your grandma talked about…unless she was a “Munsters” or “Addams Family”-watching grandma like mine.
Phantom Carriage/Facebook
Growing up in the suburbs of Illinois was a lot different in my family. While many folks in the Midwest would be all about decking the halls and singing holiday carols, my family was more about celebrating the scary things in life and pop culture: the gore and glory of haunted houses, cobwebbed crypts, witches’ brew, costumes, creepy comics, and old and new scary films and TV shows. You’d more likely catch our family watching “Creepshow” than “It’s a Wonderful Life.”
My grandparents on my dad’s side were especially interested in this genre. They were avid horror and supernatural fans, and if it was cheesy and campy, this was something my grandmother particularly enjoyed. I remember finding a copy of the classic ’70s horror film “Frogs” and sending it her way to laugh about. Years later, I sent her a copy of “Cockneys vs Zombies” which had some elderly and comedic link to it. She loved them equally.
Old horror movie lovers like my family and I catch the first note of bittersweet bliss before they even get in the door of a place like Phantom Carriage.
Phantom Carriage/Facebook
The bar was christened after the 1921 film with a similar name. According to legend, per the silent film “The Phantom Carriage,” directed by Victor Sjöström, the last person to die on New Year’s Eve is the person who will drive the infamous phantom carriage. The classic film chronicles the story of an alcoholic who ends up meeting his maker and taking his place as the driver of the phantom carriage. “Phantom Carriage” is an allegory to the grim reaper.
Upon entering, you’ll see immediately the bar is completely devoted to horror films in all their nostalgic glory, some of which are frequently shown on the walls within the dungeon-esque brewery. The walls also have bats and cobwebs on them. It’s dark and there’s a chill in the air. But the story goes far further than just the awesome name and decor.
Each beer is carefully crafted on-site in a process which showcases an array of flavor spectrums, ranging from lambic-veering sweeter sours to guezues and beyond. Beer flights are a common choice to sample the different unique brews, and you’ll want to catch some of their several sour offerings on tap. Additionally, there are some available to take home in cans, which are all named in reference to—you guessed it—classic horror films.
Phantom Carriage/Facebook
The brewery features big names all around the board with rotating options and throwbacks to classic and modern horror films, including a wild ale style beer called Lugosi, a blackberry Belgian Imperial Stout with bittersweet finish named Sea Worthy, and a retro pale ale beer named Death Dream.
Consider a trek over to Carson and pay your respects to the nostalgic named beers, environment, and nibbles at Phantom Carriage Brewery and Blendery. Grandma gives five stars from the grave in approval…or at least mine does.
from Food News – Chowhound https://ift.tt/2FgxhzM
via IFTTT
Herbed Chicken Tenders with Tomato Sauce
Continue reading "Herbed Chicken Tenders with Tomato Sauce" »
from Simply Recipes https://ift.tt/2RoKFbf
via IFTTT