Vitamin G (grease); Chicken Fried Bacon

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Does the next HDAS have anything for "Vitamin G" (grease)?
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"Vitamin G" is often used in stories about this Texas original  dish--chicken 
fried bacon. Don't ask--just watch the video on YouTube.
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_http://www.barrypopik.com/index.php/texas/entry/chicken_fried_bacon/_ 
(http://www.barrypopik.com/index.php/texas/entry/chicken_fried_bacon/) 
...


 
Entry from July 04, 2007 
Chicken Fried Bacon
 
Texas is known for _chicken  fried steak,_ 
(http://www.barrypopik.com/index.php/texas/entry/chicken_fried_steak_cfs/)  but chicken fried bacon? Why not? 

The dish (served with  cream gravy) was created in the 1990s by Frank Sodolak 
and is served at  Sodolak’s Original Country Inn in Snook, near College 
Station. 


_YouTube_ (http://www.youtube.com/watch?v=ZfbTO0GlONU)  
Chicken  Fried Bacon 

_South  Coast Today (1-16-99)_ 
(http://archive.southcoasttoday.com/daily/01-99/01-16-99/a05op025.htm)  
Would you like double grease with that?  

SNOOK, Texas 
Occasionally throughout history, a visionary comes  along who should be 
honored for his Herculean efforts in swimming upstream  against the tide of 
political correctness. 

Such a man is Frank Sodolak,  who is pretty darned sure he invented 
chicken-fried bacon. 

“I ain’t  never heard of it anywhere else,” Sodolak said. 

Sodolak, owner of  Sodolak’s Original Country Inn in this small town 
(population 489) about 13  miles southwest of College Station—that’s about 100 miles 
northeast of  Austin—serves the breaded and deep-fried bacon as one of his 
appetizers. For  that totally brown meal, he says some people order it as an 
appetizer to go with  their chicken-fried steak. 

“You never know what they’re going to order,”  Sodolak said. He concocted 
the high-in-vitamin-G (grease) food item eight or 10  years ago. 

“I had some bacon one time, and I was just fooling around to  see what would 
happen,” he explained. 

I’m sure Dr. Frankenstein said  about the same thing when he created the 
monster. 

Sodolak makes his  chicken-fried bacon by double-dipping uncooked bacon 
strips in milk and flour.  Then he tosses the breaded strips in a Fryolator and 
nukes them in  animal/vegetable oil for three or four minutes. 

For that final touch,  the chicken-fried bacon is served with a bowl of cream 
gravy. 
(...)  
John Kelso writes for the Austin American-Statesman. 

_Maroon Weekly_ (http://www.maroonweekly.com/ArticleDetail.aspx?Id=229)   
Chicken Fried … Bacon?: 
Venture to Sodolak’s Country Inn for  great country dining 
By: Justin Vaughn / Maroon Weekly 
Issue Number:  83 
Publish Date: 05/31/2007 
(...) 
Chicken fried bacon is exactly  what it sounds like: extra-long strips of 
bacon, coated and fried like chicken,  and served with a side of thick cream 
gravy.  The taste is rather subtle —  a more peppery bacon would probably work out 
wonderfully — and the strips are  surprisingly light on your stomach. 

_RecipeZaar_ (http://www.recipezaar.com/156010)  
Chicken Fried  Bacon W/Cream Gravy 
Recipe #156010 
Bacon - it’s the ice cream of the  meat world, high in Vitamin-G (grease) and 
bound to make the food police crazy!  This side of fat douple-dipped in fat 
then fried in fat & served with a side  of fat (cream gravy) recipe comes from 
Sodolak’s Original Country Inn restaurant  in Snook, Texas. Cream gravy is my 
own recipe. I do not admit to ever making  fried bacon so prep time is a 
guesstimate 
by 4Susan 
6 servings 
30  min prep 
Change to:  servings US Metric 

Fried Bacon  
1 lb thick sliced bacon, cut in half 
1 egg 
1/2 cup milk (or cream or  half & half) 
1/2 cup flour 
spices (optional) 
oil (for frying)  

Cream Gravy 
3 tablespoons drippings or butter 
3  tablespoons flour 
2 cups milk 
2 tablespoons heavy cream (whipping)  
salt and pepper, heavy on the pepper 

Heat oil in a frying pan over  med-high heat. 
Whisk egg and milk together in a bowl. 
Place flour in  another bowl - season it if you’d like (garlic, pepper, salt, 
lemon, cajun,  etc.). 
Double dip - first in the egg mixture, then into the flour and  repeat. 
Fry in oil until golden brown. 
Serve with cream gravy for  dipping; also good served with steak. 

To make cream gravy:. 
Put  drippings or butter in a sauce pan over med-high heat. Whisk in the 
flour until  well blended; cook over medium heat for 2 to 3 minutes, until bubbly. 
Remove  from heat and gradually add milk whisking constantly; return to heat 
& whisk  until the gravy thickens; Whisk in the cream, salt & pepper. 





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