Today's kitchen chemistry results:

[ramblin_rosie]

Double-battered chicken fried steak: WIN. Messy, though.
Pan gravy: Fail--separated horribly. Might have worked better if I'd had time to mix the drippings and the milk before I poured them back into the pan.
Salvaging pan gravy by mixing with Pioneer Biscuit Gravy: Win, I think, but I'll have to see how it reheats. At least it's not a lumpy mess anymore.

Comments

[dreamflower]

Oh, that's a good recipe-- close to the one I use (I use much less pepper) and Nature's Seasons instead of Lowry's. Also, I use buttermilk instead of milk for dredging. Also, I've found that using canned evaporated milk instead of regular when I make pan gravy makes for a really rich smooth gravy!

I love Pioneer Bisquit gravy mix. Sometimes I use it as an ingredient in certain things, same with their brown gravy mix. Best brand of gravy mixes on the market, IMHO.

[ramblin_rosie]

Thanks for those tips! I'll keep them in mind--I don't often use buttermilk or condensed milk, but I may try that combination out next time I'm in the mood for chicken fried steak.
Pioneer gravy mixes rock. I especially like the brown gravy--great prepared according to directions, extra good when made with drippings.
BTW, if you're ever in downtown San Antonio at meal time and want to miss the Riverwalk crowds, check out the restaurant at the Guenther House on King William Street. The house was built by the founder of Pioneer Flour Mills and, IIRC, is still owned by the company, and the restaurant has REALLY good food. It's especially fun at Christmas because they have a gingerbread model of the house on display!