rotinaj posted:

Alex got reenergized over thanksgiving and today’s episode of kf is a lot of playing the hits. Wonder how long these uppers will last?

Grand Fromage posted:

Chicken fried steak owns. God has never spoken to me while eating it though.

0konner posted:

Yesterday’s show was like half-rebroadcast following extensive promises that he’s going to get to your calls any minute now.

duz posted:

Then your chicken fried steak wasn't big enough.

duz posted:

Then your chicken fried steak wasn't big enough.

duz posted:

Then your chicken fried steak wasn't big enough.

MEIN RAVEN posted:

I know this is the Alex Jones thread but I'm going back to Texas in a few weeks for Christmas and I suddenly have the urge for a honker like that.

Randalor posted:

Okay, I'm and I don't think chicken fried steak is allowed here under penalty of death, so I'll just ask... what is it and is it actually good?

Funky See Funky Do posted:

What is a chicken fried steak? We don't do 'em here. Just a deep fried steak?

duz posted:

Then your chicken fried steak wasn't big enough.

Grand Fromage posted:

If you have had Wiener schnitzel it's an obvious descendent of that, but the breading is different and the white gravy is vital.

Randalor posted:

So is it any good? And, like, a whole steak or steak nuggets? Bone-in or boneless? Do you use a more tender cut of meat or a cheaper cut? Is it seared first and then coated? Is it fried in vegetable oil or beef tallow? I have so many questions!

Renegret posted:

The food I mean

Funky See Funky Do posted:

I was planning on just using the fried chicken batter I make but maybe I'll grab some panko too.

SubponticatePoster posted:

It's normally made with cube steak which is a cheap boneless cut of meat. It is not cooked beforehand, just dipped in an egg wash, floured, and fried. Actual method of frying depends on who's making it - restaurants will most likely use the deep fryer, home cooks a skillet. Almost always cooked in neutral vegetable oil because lard/tallow is not commonly used in US cooking. Cube steaks are generally fairly thin so it cooks quickly. Gravy is a white gravy, which is super simple (basically a roux with milk and flour, salt and pepper to taste). It is eaten for any meal, normally served with eggs if it's breakfast. Also known as country fried steak. It also is one of those foods that is almost impossible to make taste bad, unless you gently caress up spectacularly. CFS rules and if you are not American definitely try one if you visit or look up a recipe online and make it at home.

Hey, I ain't judging you either way

bawk posted:

One of the local restaurants around here did Chicken Fried Ribs as the evening special a while ago, and I thought "why/how would you do that, that sounds like you're just overcooking ribs" and I was so loving wrong.

Best I could tell, they must've smoked the ribs, removed the bones, chilled them, then sliced them into strips. Battered, deep-fried, then served on top of a bed of mashed potatoes with brown gravy, but like, the darkest, thickest brown gravy I have ever seen. The same color as a bar of dark, dark baking chocolate. You could pick up one of the "ribs" with your bare hands and pull it apart like it was brisket once you removed the breading, but it would maintain its shape well enough if you just wanted to slice it with a fork. I had never seen country fried anything with brown gravy, but I think it would've been worse-off if it just had country gravy instead, it was that good.

One of those moments at a restaurant I'm not thinking to myself "this is great, I bet I could look up a similar recipe and try making it later" but instead "holy gently caress, I could never even hope to make this, this is a gift"

bawk posted:

(food words)

bawk posted:

One of the local restaurants around here did Chicken Fried Ribs as the evening special a while ago, and I thought "why/how would you do that, that sounds like you're just overcooking ribs" and I was so loving wrong.

Cantorsdust posted:

https://www.washingtonpost.com/nation/2023/11/28/alex-jones-bankruptcy-sandy-hook-settlement/

tldr: Families offer to settle the $1.5 billion debt for $8.5 million per year x 10 years plus 50% of any income over $9 million per year. This represents only 6% of the total owed.

I understand why they would make that offer:
1) it’s likely the most they can expect to get from him in the first place
2) it gets them money sooner rather than dragging this through court for years
3) it gets that claim going now before further judgements come down in his other pending defamation trials, increasing the chance that they’re the creditors that get the money
4) it makes them look like reasonable people who made a good faith offer, which will piss off the judge if Jones rejects it.

However, some part of me is sad to see Jones not get nailed to the wall for $Texas amount of money.

The Bible posted:

Doesn't really make a difference. He wasn't going to pay the billion, and he won't pay this. He himself openly said as much.

The court will continue to do nothing even as he spends 100k+/month while claiming he is broke.

As badly and hilariously his case was botched, he is rich and the courts will not do anything to harm him unless his opponent is an equally rich man.

Edit: I'm still glad he is perpetually the most miserable being on the planet and will be until he dies from a rage-induced heart attack, hopefully live on-air.

bawk posted:

bawk posted:

One of the local restaurants around here did Chicken Fried Ribs as the evening special a while ago, and I thought "why/how would you do that, that sounds like you're just overcooking ribs" and I was so loving wrong.

Best I could tell, they must've smoked the ribs, removed the bones, chilled them, then sliced them into strips. Battered, deep-fried, then served on top of a bed of mashed potatoes with brown gravy, but like, the darkest, thickest brown gravy I have ever seen. The same color as a bar of dark, dark baking chocolate. You could pick up one of the "ribs" with your bare hands and pull it apart like it was brisket once you removed the breading, but it would maintain its shape well enough if you just wanted to slice it with a fork. I had never seen country fried anything with brown gravy, but I think it would've been worse-off if it just had country gravy instead, it was that good.

One of those moments at a restaurant I'm not thinking to myself "this is great, I bet I could look up a similar recipe and try making it later" but instead "holy gently caress, I could never even hope to make this, this is a gift"

Xiahou Dun posted:

This is totally doable at home.

Also gravy that dark sounds like it was Cajun style. They cook the gently caress out of their roux down there and you can do that at home too. You’re just going to be standing next to the stove, stirring like a motherfucker for a long time. Hope you have a podcast loaded amounts of time. It’s fun though.

Xiahou Dun posted:

Also gravy that dark sounds like it was Cajun style. They cook the gently caress out of their roux down there and you can do that at home too. You’re just going to be standing next to the stove, stirring like a motherfucker for a long time. Hope you have a podcast loaded amounts of time. It’s fun though.