Okay, so I had to try some CFS while I was on the road in my recent vacation trip to Georgia.
Ended up hitting a Cracker Barrel and tried their "chicken fried" breakfast (steak or chicken - go figure).
The texture of their breading is, put simply, perfect. I would prefer more seasoning to it but, beyond that, its consistency, overall flavor, crunchiness, and style are the best I've had thus far in my quest. The steak was done well, proportioned quite well with the breading. They even give you a side of gravy with only a little on the CFS itself - so you're not left swimming in the stuff or looking for more.
Too bad it's a regional thing and I can't get it here. Or maybe (my heart says) that's a good thing?
Friday, June 11, 2010
Thursday, March 4, 2010
Sweet Betty's?
Desperate to get the lousiness of Holman's CFS out of my memory I ventured out the following day to Gresham and found Sweet Betty's Bistro.
This is about a good mid-level CFS as you can find. It's really quite good but due to limitations it doesn't move to the "great" category fully.
Near-perfect Texas-style breading here - that's by far its greatest asset. Clinging just perfectly to the steak w/o being wet or gummy; it doesn't dry out, either. Lightly-seasoned but firm this is more like a stereotypical definition of CFS breading.
Unfortunately, it doesn't work in tandem w/ anything else here. It's so good on its own it misses the mark since there's no blending of flavors: The three elements - steak, breading, gravy - are almost totally separate. You can, quite literally, taste each one on their own. Which is too bad because all the elements are here for a truly great CFS...
Lack of continuity or unity aside its a fair entry, especially good if you're not picky about your CFS. Best I've had in Gresham, too, by far.
This is about a good mid-level CFS as you can find. It's really quite good but due to limitations it doesn't move to the "great" category fully.
Near-perfect Texas-style breading here - that's by far its greatest asset. Clinging just perfectly to the steak w/o being wet or gummy; it doesn't dry out, either. Lightly-seasoned but firm this is more like a stereotypical definition of CFS breading.
Unfortunately, it doesn't work in tandem w/ anything else here. It's so good on its own it misses the mark since there's no blending of flavors: The three elements - steak, breading, gravy - are almost totally separate. You can, quite literally, taste each one on their own. Which is too bad because all the elements are here for a truly great CFS...
Lack of continuity or unity aside its a fair entry, especially good if you're not picky about your CFS. Best I've had in Gresham, too, by far.
CFS at Holman's
Well, I suppose I was due for a dud. I was surprised, tho', to find it at the usually-reliable Holman's in PDX.
As you can tell from the picture this is one big ol' portion of CFS. Strict German-style breading is a well-proportioned, too. But neither it, nor the meat, nor the gravy even(!) had any trace of flavor. I mean, like, this had anti-flavor, it was so lacking. Bland, flavorless, just defying expectations on any level. There was obviously no rub or spices added to the meat prior to frying; it was then coated in a totally-lacking coating and covered with a gravy that somehow, magically, was devoid of flavor. Again, it was almost as if they intentionally stripped this dish of its flavor, so extensive the intent expressed here. It's like a hate-filled CFS, full of nothing but contempt for those that order it.
And, again, that's very strange since the burgers at Holman's are pretty darned spectacular.
Weird - but, by far, the absolute worst CFS I've had in Portland and, really, anywhere.
As you can tell from the picture this is one big ol' portion of CFS. Strict German-style breading is a well-proportioned, too. But neither it, nor the meat, nor the gravy even(!) had any trace of flavor. I mean, like, this had anti-flavor, it was so lacking. Bland, flavorless, just defying expectations on any level. There was obviously no rub or spices added to the meat prior to frying; it was then coated in a totally-lacking coating and covered with a gravy that somehow, magically, was devoid of flavor. Again, it was almost as if they intentionally stripped this dish of its flavor, so extensive the intent expressed here. It's like a hate-filled CFS, full of nothing but contempt for those that order it.
And, again, that's very strange since the burgers at Holman's are pretty darned spectacular.
Weird - but, by far, the absolute worst CFS I've had in Portland and, really, anywhere.
Wednesday, January 27, 2010
CFS at Rose's
Rose's has a long, local tradition of being pretty darned good so I was stoked to try their CFS. My original review's below. So, having the chance to see if it held up (the best test I've found for recommending any CFS here) I returned this past weekend. Here's what I found this time 'round:
Great spread for the money and probably the best gravy I've yet had. Kudos, too, for the unbuttered toast.
But as for the CFS itself, it's a middling effort. It's closer to the German-style of breading but w/ the density of a southern-style recipe. The end result is a happier marriage of the two but the overall sogginess doesn't do it any favors. Granted, its lack of taste is fairly easily dismissed by the superlative gravy coating it nicely; but the coating is what sits closest to the meat itself and should inform the steak. But here, under the gravy, it's pretty flavorless, made without much joy, just an additional entry on the menu.
Great spread for the money and probably the best gravy I've yet had. Kudos, too, for the unbuttered toast.
But as for the CFS itself, it's a middling effort. It's closer to the German-style of breading but w/ the density of a southern-style recipe. The end result is a happier marriage of the two but the overall sogginess doesn't do it any favors. Granted, its lack of taste is fairly easily dismissed by the superlative gravy coating it nicely; but the coating is what sits closest to the meat itself and should inform the steak. But here, under the gravy, it's pretty flavorless, made without much joy, just an additional entry on the menu.
Monday, August 3, 2009
CFS at Katie O'Brien's
So I have the worst picture yet for what I've found thus far to be the best CFS in Portland, OR, bar none.
Southern-style breading, seasoned just right where it adds a bit of flavor without distraction; rich but not heavy sausage gravy with sizable bits of sausage hiding out in it; and a perfectly-cooked steak. The portion size is healthy (bigger than Pig'n Pancake, smaller than Hungry Tiger Too) but balanced with the other parts of this nutritious breakfast.
And the price? Also the best we've yet to find for what you get. And for this quality you should be paying much more.
Katie O'Briens - best CFS in Portland (as of Aug. 2009).
Southern-style breading, seasoned just right where it adds a bit of flavor without distraction; rich but not heavy sausage gravy with sizable bits of sausage hiding out in it; and a perfectly-cooked steak. The portion size is healthy (bigger than Pig'n Pancake, smaller than Hungry Tiger Too) but balanced with the other parts of this nutritious breakfast.
And the price? Also the best we've yet to find for what you get. And for this quality you should be paying much more.
Katie O'Briens - best CFS in Portland (as of Aug. 2009).
Monday, April 27, 2009
CFS at the Plank House
In Coos Bay, at The Mill Casino, they have a really solid CFS breakfast. Like the Hungry Tiger Too the CFS gets its own plate and the whole b-fast will set you back about $10.
The breading on their CFS was perfect, too - crispy, dense, but not suffocating. "Firm" would be a good, positive descriptor. The meat was just thin enough w/o being too thin or too thick as well. As far as the steak goes, it was all very well proportioned and balanced.
I wish I could say the same for the gravy. It had a flavor I just couldn't place but I had the feeling they used a soup mix in there or it was a gravy mix of some kind. It definitely used the sausage drippings, though, and was the perfect blend, not runny and not too thick (like mine usually is). But that flavor was just weird, like they'd used cream of mushroom soup or something. It wasn't bad, mind you, but it was definitely off-setting. Thankfully, it wasn't off-putting enough to mess up a really well done meal.
If you're ever out at Coos Bay and want to find a good CFS, look no further than the Plank House.
The breading on their CFS was perfect, too - crispy, dense, but not suffocating. "Firm" would be a good, positive descriptor. The meat was just thin enough w/o being too thin or too thick as well. As far as the steak goes, it was all very well proportioned and balanced.
I wish I could say the same for the gravy. It had a flavor I just couldn't place but I had the feeling they used a soup mix in there or it was a gravy mix of some kind. It definitely used the sausage drippings, though, and was the perfect blend, not runny and not too thick (like mine usually is). But that flavor was just weird, like they'd used cream of mushroom soup or something. It wasn't bad, mind you, but it was definitely off-setting. Thankfully, it wasn't off-putting enough to mess up a really well done meal.
If you're ever out at Coos Bay and want to find a good CFS, look no further than the Plank House.
Saturday, December 20, 2008
CFS from The Dockside
Hit up the reliable Dockside last weekend for breakfast and tried their CFS. I know the place doesn't look like much but they've been open quite some time, have some part in colorful local history, and have pro waitresses who work their tails off, giving service with a genuine smile.
Reasonably priced and proportioned their CFS is going to come into the middle of the rankings here, though. The main reason is the breading-to-meat ratio that leans more in favor of the former than the latter in this case. The southern-style breading and cooking was very well done, though, so it's at least a tasty imbalance. The gravy was adequate, not drawing away from the meal nor requiring additional tableside seasoning as well.
The Dockside does get a "worthy mention" for one unique thing about their CFS: The amount of gravy on the entree. As you can see in the picture it doesn't slop about the plate, making it a tough decision whether or not to put ketchup on your browns (as some places do - drives me crazy). Rather, here, the amount of gravy was in exact proportion to what it was covering. I mean, precisely mathematically calculated so that every bite had the same amount of the gravy and that none would be left over at the end. That was just downright amazing.
The Dockside is just a good place for a good meal even if their CFS is, basically, average. It's also non-smoking until 3pm on Saturdays which is good since, as I was told by one waitress there, they close at 3pm on Saturday.
Reasonably priced and proportioned their CFS is going to come into the middle of the rankings here, though. The main reason is the breading-to-meat ratio that leans more in favor of the former than the latter in this case. The southern-style breading and cooking was very well done, though, so it's at least a tasty imbalance. The gravy was adequate, not drawing away from the meal nor requiring additional tableside seasoning as well.
The Dockside does get a "worthy mention" for one unique thing about their CFS: The amount of gravy on the entree. As you can see in the picture it doesn't slop about the plate, making it a tough decision whether or not to put ketchup on your browns (as some places do - drives me crazy). Rather, here, the amount of gravy was in exact proportion to what it was covering. I mean, precisely mathematically calculated so that every bite had the same amount of the gravy and that none would be left over at the end. That was just downright amazing.
The Dockside is just a good place for a good meal even if their CFS is, basically, average. It's also non-smoking until 3pm on Saturdays which is good since, as I was told by one waitress there, they close at 3pm on Saturday.
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