1st reader review

This comes courtesy of Pete. Thanks for taking the time! Now we got some direction when north of the border...

Attached is a pic from Paul's last weekend. This is the rest/lounge kitty corner from where the Arnada cafe was in the 'couve. If you haven't been in there before it is an old school kind of diner with the bar stools and counter facing the galley and waitress station. This CFS was more on the order of the crunchy Southern style but yet had the outer coating thickness of the Gernan style. The CFS coating was well seasoned and the gravy wasn't smothering it. There was also a nice sausage flavor without being overbearing (too sausagey)

When I was in high school I worked at a I-5 greasy spoon (The Country Junction @ the Ridgefield exit) I was a dishwasher for awhile then moved up the chain to prep cook then line cook. At that time we made our CFS's from scratch. The patties came in already formed but we made the breading and sausage gravy. These were on the order of the German style but were totally awesome. For prepping the thawed patties were dipped in a egg mixture then placed in a pan of bread crumbs and spices. The CFS's were turned several times to ensure a nice coating then placed in a clean pan to go into the walk-in until needed in the galley. A basic gravy was made with black pepper, salt and a few other spices. Then we took the leftover sausages from the breakfast rush (when it is busy we just through down a bunch even more if you were hungry) cut them up and placed them in the gravy. Over time I started altering the gravy by adding the grease from sausages and bacon right into the gravy. Sometimes even cooking the CFS right on a pool of the grease if conditions were right. A nice hot grill to fry the CFS rather then a cool grill where the grease could soak in. Another way to cook them if you forgot to start the CFS would be to throw it into the deepfryer for 30 seconds although frowned upon these actually turned out quite good as long as the oil was fresh. By the time I left there mgmt. went with ready made style from ciscos along with pre-made gravy (just add hot water) to save on labor I guess.

Cheers

Pete