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Old 09-07-2012, 12:12 PM   #16
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How to weatherproof indoor wood furniture


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Originally Posted by ddawg16 View Post
I do woodworking as a hobby.....getting wood to survive outside is a real challenge
I do woodworking as a livelihood.....getting wood to survive outside is a real challenge.

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Old 09-13-2012, 09:58 AM   #17
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Originally Posted by drtbk4ever
That isn't me, I'm better looking.

It is teak root. Apparently teak is getting harder to come by and they have discovered if they go back and dig up the roots from the old harvested teak trees, they can turn them into amazing pieces.
I'm sure you are

Well I'm going to keep my eye out for that. I love it! Thanks for the info.
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Old 09-13-2012, 11:15 AM   #18
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"That isn't me, I'm better looking" but not as good looking as the furniture.
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Old 09-14-2012, 01:48 PM   #19
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@Rachel - there is a Woodcraft store not far from you (FM1960 @ I45 North in Spring). Very nice and helpful folks there. They can answer just about any questions you might have about woodworking...and sell you the tools to do the job! :-)

Me, I am in Channelview...'bout 40 miles or so from Tomball. I have been there a few times to eat chicken fried steak at the restaurant (forgot the name), see Avatar in 3D at the movie house and shoot high school volleyball action at Concordia Lutheran.
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Old 09-14-2012, 02:38 PM   #20
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Now yall know that no place that calls itself a "restaurant" can cook a chicken fried steak. The good ones are at Truck Stop Cafes. Great ones are at Mel's Country Cafe and Goodson's Cafe in Tomball.
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Old 09-14-2012, 03:40 PM   #21
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What on earth is a chicken fried steak....

Is it poultry or beef ??
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Old 09-14-2012, 05:24 PM   #22
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What on earth is a chicken fried steak....

Is it poultry or beef ??
You poor, poor, benighted creature living such a deprived existence , denied of one of the necessities of life. A delicacy, yet found in the lowest one table, greasy spoon road houses. Ranking with the ambrosia of the gods, available to the lowliest of peons. Invented by German settlers on the early Texas frontier, fighting off Commanches while yearning for the wienerschnitzel of their home land. Deprived of veal by rustlers and Kiowa raiders running off with the yearlings, they turned to the longhorn, majestic, and tough, lord of the range, creating a dish a hausefrau cooked in a cast iron skillet over an open fire and eaten off of tin plates, while hunkered down on ones heels. A feast,that has since been prepared by haute cuisine chefs in the most modern of kitchens and served to royaly on White House china. One of the holy trinity of food, chicken fried steak, barbequed briskett, beans and cornbread, and chili.Its Texas, the trinity is bigger. ALL STAND! HATS OFF! Siddown, let's eat! Ask not what it is, but where to get one.
Tis neither fish nor fowl, but cometh from the bovine. the beast of the field, Bos primigenius texensies.
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Old 09-14-2012, 05:30 PM   #23
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Now yall know that no place that calls itself a "restaurant" can cook a chicken fried steak. The good ones are at Truck Stop Cafes. Great ones are at Mel's Country Cafe and Goodson's Cafe in Tomball.
Goodson's! That is the name I couldn't recall.
http://goodsonscafetomball.com/
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Old 09-14-2012, 05:33 PM   #24
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Originally Posted by creeper View Post
What on earth is a chicken fried steak....

Is it poultry or beef ??
Not to be mistaken for chicken fried chicken! :-)
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Old 09-14-2012, 06:27 PM   #25
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Originally Posted by notmrjohn View Post
You poor, poor, benighted creature living such a deprived existence , denied of one of the necessities of life. A delicacy, yet found in the lowest one table, greasy spoon road houses. Ranking with the ambrosia of the gods, available to the lowliest of peons. Invented by German settlers on the early Texas frontier, fighting off Commanches while yearning for the wienerschnitzel of their home land. Deprived of veal by rustlers and Kiowa raiders running off with the yearlings, they turned to the longhorn, majestic, and tough, lord of the range, creating a dish a hausefrau cooked in a cast iron skillet over an open fire and eaten off of tin plates, while hunkered down on ones heels. A feast,that has since been prepared by haute cuisine chefs in the most modern of kitchens and served to royaly on White House china. One of the holy trinity of food, chicken fried steak, barbequed briskett, beans and cornbread, and chili.Its Texas, the trinity is bigger. ALL STAND! HATS OFF! Siddown, let's eat! Ask not what it is, but where to get one.
Tis neither fish nor fowl, but cometh from the bovine. the beast of the field, Bos primigenius texensies.
Thanks for the enlightnment. But do not worry notMr.John. As it turns out there is no deprivation going on up here in bland old Ontario.

Weinerschnitzel...yum Veal parmesan ...delicious . Now that I know it is
nothing more than breaded and fried steak the only question is ..

Why on earth is it necessary to throw the chicken fried part in. Why don't you just call it what it is...breaded steak cutlet

Now cornbread...nevermind ..we've already discussed it in the cooking/baking thread
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Old 09-14-2012, 08:58 PM   #26
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Welcome to the cooking thread. It is not called a breaded steak cutlet because it is neither cutlet nor breaded, breaded steak cutlets are available on many menus along with Chicken fried steak and (brace yourself) chicken fried catfish.These may be difficult concepts to grasp for one raised on boiled beaver tail, lichens doused in maple syrup, and sweet white cornbread. I shall endeavor to explain;
First ya get youself a big ol thick, steak, no mere cutlet, a big ol steak. Tenderness or toughness don't matter, sirloin or round, but not too tender we want some tooth to this. Breed don't matter Brangus to Longhorn. The German and Czech settlers didn't have tender veal, they had longhorns which had been toughening up by chewing on prickly pear, cholla, catclaw, mesquite beans and mesquite trees, so they devised a cunning plan. Second step, plop the big ol steak on a sturdy surface and commence to beat the living tar out of it with a 2x4 ( making this relevant here at DIY) waffle faced hammers, your cuzzins hard head or anything else that comes to hand. mechanically 'tenderized' cutlets such as your minute steak, in both pronunciations, are mere wimps compared to what you are creating. Wham on that steak like it was a carpet bagger come courting your sister, til its 2 or 3 times its original size and less than 1/2" thick. Now comes the chicken part part1. Dip the subdued steak in a nice thick batter, not breading, double dip it. True fried chicken is battered not breaded. Batter recipes are family secrets passed down from mothers since Moses went rafting down the Nile, a healthy dose of black pepper is common to most. Double dip it. Let it drip. Now comes the fried part and chicken part part 2. While you were batterin on the long horn to make sure it was dead and while you were batterin the battered steak to make sure it was battered all over with batter, you been bringing a dutch oven with several inches of grease in it up to almost smoking heat. fried chicken is not sauetied in a little oil, nor in a little more oil in a no stick pan, it is fried in enough grease to barely float, not dunked in a fast food deep fryer neither, but in a cast iron skillet or dutch oven. Which are also passed down from generation to generation. Lard makes the best fryin grease. Fry it till its a nice crispy golden brown. Plop it on a couple of pieces of thick toast cut into triangles. some places they call it Texas toast, we just call it toast, on a big plate, steak should overlap plate if you done your poundin correct. A big ol scoop of mashed potatas and /or french fries. Ladle on a bucket of cream gravy which also been doused with pepper. T'other week, feller served it with brown gravy, claimed it was a country fried steak. we all miss him, visit the grave reglar and annoint with proper gravy. As a side, in winter pinto beans, in summer string beans. Desert, pecan pie with cream all poured on it. Or peach cobbler with the cream all on it.
Hearing about a place you never been that is rumored to have a good chicken fried steak has been the insperation for many a road trip, rich awl men will hop in the lear jet and fly across the state. Next week " Briskett, pecan or hickory smoke?" Also we'll tell you how to crack those pesky armadillo shells without...Flash! We interupt Cooking With Whiskey While Drinking Whiskey with this bulletin... The death penalty has been handed down in the case of Lester B. Bludshed, who was found guilty of putting beans in the chili last week. His lawyers appealed to the jury to "use a soft rope. as Lester is obviously insane." we now return you to your regularly scheduled thread, "How to weather proof indoor wood furniture" starring Rachel from Tomball. Rachel, hows that furniture holdin out?
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Last edited by notmrjohn; 09-14-2012 at 09:10 PM.
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Old 09-14-2012, 09:50 PM   #27
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Thanks for the recipe...that sounds...uhm ..err..uhm ..good? I think I just felt my arteries harden

Now I get it when I hear them say everything's bigger in Texas
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Old 09-19-2012, 07:27 PM   #28
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No, he's saying "the" restaurant because it is definitely THE chicken fried streak restaurant. People come from all over to eat there! Oh... The name is Goodson's Cafe! I rarely eat that kind of food but when I do, it's gotta be great. It's the best (next to mine of course)!
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Old 09-19-2012, 10:18 PM   #29
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"! I rarely eat that kind of food" so you're more of a Bar-B-Que person.
creeper, Bar-B-Que is not cooked on a grill over charcoal or any other fuel.

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