by Kate Steadman
I’m reading this NYT piece on the renewed popularity of cube steak but straining to recall ever eating it as a child, like the author:
I took them home, patted them with some seasoned flour and slipped them into a hot skillet. Six minutes later I was right back at my childhood dinner table, when cube steaks on a Tuesday night meant life was safe, steady and predictable.
For me that’s Kraft mac & cheese. Maybe it’s a generational thing.
So, what’s this about cube steak? Should I get some or is it only good for nostalgia?
Update: Do we think it’s a coincidence that this month’s Cooks Country ($) and today’s Times both had recipes for chicken fried steak, which uses cube steak? Good lord I’ve got a craving now. Where’s the best place in DC to satisfy that?