There is a place here in town that looks like kind of a dive called the Muzzleloader Café that has a great chicken fried steak breakfast. There is so much food they give you two plates for the gut bomb.
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Sorghum isn't much different from molasses, a little sweeter a little more sour, almost identical in appearance and consistency. http://tastytouring.com/wp-content/u...up-recipes.jpg |
Sorghum is made from milo. It was used before the civil war as a sweetener. It's a lot like molasses, only a little more sour. It's used mainly as an ingredient in baking. I've used it in my BBQ bean recipe before, but I like black molasses better. They sell sorghum at lots of Missouri roadside general stores. I saw some a couple days ago at the Dutch Store on US 50 in Tipton, MO.
Chicken Fried steak? Stroud's in KC is excellent. Cracker Barrel best for a chain restaurant. Corner Cafe is good (Liberty and Independence) and also Englewood Cafe in Independence. Stroud's gravy is the best, by far. |
Dagwood's down near Mission and Southwest Trafficway had a pretty mean chicken fried steak. I usually get the 1/2 order, and that's enough to fill you up....
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Someone need to link this thread with the hangover thread. CFS is the perfect hangover food.
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Here's the Buzz Inn version, but I recall the gray looking far better years ago.
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mmmmm... gravy.
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No but srsly - I had to ask, I know I've heard Sorghum mentioned 'in passing' - I just hadn't heard it in a while - thinking I may'be used to know what it was, prior to my asking. |
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A pat of butter and a gloop of blackstrap on my grandma's biscuits is a favorite childhood memory. A little pan fried Eckrich long sausage on the side. |
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