Introductions Are In Order

I've been attempting to trace my arc on this quest for finding the best possible chicken fried steak (CFS from here on out, btw) in Portland or, indeed, the country. I can't really recall the first time I had this or where or any of those circumstances. That could be because I'm getting older but, maybe, it's because I feel like this has always been part of me now. Like John Wayne in The Searchers I just can't give up this quest, no matter where it takes me or how long; but, just like his famous character of Ethan, am I prepared to face that conclusion once I've found it?

There's a thorough episode of "Good Eats" that details the origins and history of this dish. There's also a brief history here, too. The point is, I think for me anyway, that it's a staple, now proudly American and unashamed of it.

Many variations abound, some closer to its orgins from weiner schnitzel while others revel in the deep-fried knowledge our country holds dear. I prefer the latter but welcome all types here in my quest. My criteria hopefully allow for an open pursuit that can take all comers:

- Meat must be no more than 1/2" thick altho' 1/3" or 1/4" is perferable
- Meat must NOT be dried out
- Coating must be consistent; whether it's lightly dredged or quite literally battered it's gotta cover the whole steak and stay that way
- Gravy covering. This is a must, without question.

The rest of the nuances for defining perfection here come down to the flavoring - the spices in the coating, what's used during dredging, the type, consistency, and flavor of the gravy. Nothing else really impacts the dish after these so I'll try to keep my quest within those bounds.

So off I go, attempting to chronicle (or re-chronicle, for this quest has been on-going for quite a while) finding the best CFS known to man.

I'd also like to invite anyone else who wants to share their own CFS stories/reporting here. Just send an email to scrumpy fu at gmail dot com (scrunch that together for propuh addressin').