justmargie

Thanks! This is really giving me some good ideas about how to approach this. What a fun site this is!!

Any advice on the duck front? I've heard that they turn out too greasy, too dry, too tough, etc... I'm hoping that it'll be too good! Any suggestions?

Chicken-Fried Steak topped with cream gravy is pretty popular around here. My husband makes an excellent version. The trick is to get the fried crust to stay on the meat. A friend of mine from Georgia says they have Chicken-Fried Steak there, too. But, her description sounds more like Smothered Steak to me. The Texas version is deep fried and then topped with the gravy. It doesn't cook in the gravy. I'd have to add Peach Ice Cream as a favorite as well!

I always wonder what kind of cooking professional chefs do at home, if at all. I know I don't like taking my work home. But, you have to eat at home sometimes, right? What would be the most common thing you prepare for yourself at home? Thanks for taking time out of your busy schedule to be with us!