Vitamin G (grease); Chicken Fried Bacon (UNCLASSIFIED)

[Mullins, Bill AMRDEC]

Classification:  UNCLASSIFIED
Caveats: NONE

When I was in college (early 1980's) I knew some people who had more
than a passing acquaitance with the drug scene.  They would call
qualudes "vitamin Q" and LSD "vitamin A" (for acid).  I don't
specifically remember other such constructions, but I'm sure "vitamin"
was overused that way, and referred to many other drugs.  (LSD was also
called Lawrence Stanley Davidson and Cousin Sid, if I recall correctly).

> -----Original Message-----
> From: American Dialect Society
> [mailto:ADS-L at LISTSERV.UGA.EDU] On Behalf Of Bapopik at AOL.COM
> Sent: Wednesday, July 04, 2007 11:04 PM
> To: ADS-L at LISTSERV.UGA.EDU
> Subject: Vitamin G (grease); Chicken Fried Bacon
>
> ---------------------- Information from the mail header
> -----------------------
> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> Poster:       Bapopik at AOL.COM
> Subject:      Vitamin G (grease); Chicken Fried Bacon
> --------------------------------------------------------------
> -----------------
>
> Does the next HDAS have anything for "Vitamin G" (grease)?
> ...
> "Vitamin G" is often used in stories about this Texas
> original  dish--chicke= n=20 fried bacon. Don't ask--just
> watch the video on YouTube.
> ...
> ...
> ...
> =20
> _http://www.barrypopik.com/index.php/texas/entry/chicken_fried
> _bacon/_=20
> (http://www.barrypopik.com/index.php/texas/entry/chicken_fried
> _bacon/)=20
> ...
>
>
> =20
> Entry from July 04, 2007=20
> Chicken Fried Bacon
> =20
> Texas is known for _chicken  fried steak,_=20
> (http://www.barrypopik.com/index.php/texas/entry/chicken_fried
> _steak_cfs/) =20= but chicken fried bacon? Why not?=20
>
> The dish (served with  cream gravy) was created in the 1990s
> by Frank Sodola= k=20 and is served at  Sodolak=E2=80=99s
> Original Country Inn in Snook, near Coll= ege=20 Station.=20
>
>
> _YouTube_ (http://www.youtube.com/watch?v=3DZfbTO0GlONU) =20
> Chicken  Fried Bacon=20
>
> _South  Coast Today (1-16-99)_=20
> (http://archive.southcoasttoday.com/daily/01-99/01-16-99/a05op
> 025.htm) =20 Would you like double grease with that? =20
>
> SNOOK, Texas=20
> Occasionally throughout history, a visionary comes  along who
> should be=20 honored for his Herculean efforts in swimming
> upstream  against the tide of=20 political correctness.=20
>
> Such a man is Frank Sodolak,  who is pretty darned sure he
> invented=20 chicken-fried bacon.=20
>
> =E2=80=9CI ain=E2=80=99t  never heard of it anywhere
> else,=E2=80=9D Sodolak=20= said.=20
>
> Sodolak, owner of  Sodolak=E2=80=99s Original Country Inn in
> this small town= =20 (population 489) about 13  miles
> southwest of College Station=E2=80=94that= =E2=80=99s about
> 100 miles=20 northeast of  Austin=E2=80=94serves the breaded
> and deep-fried bacon as one=20= of his=20 appetizers. For
> that totally brown meal, he says some people order it as an=
> =20 appetizer to go with  their chicken-fried steak.=20
>
> =E2=80=9CYou never know what they=E2=80=99re going to
> order,=E2=80=9D  Sodol= ak said. He concocted=20 the
> high-in-vitamin-G (grease) food item eight or 10  years ago.=20
>
> =E2=80=9CI had some bacon one time, and I was just fooling
> around to  see wh= at would=20 happen,=E2=80=9D he explained.=20
>
> I=E2=80=99m sure Dr. Frankenstein said  about the same thing
> when he created=  the=20 monster.=20
>
> Sodolak makes his  chicken-fried bacon by double-dipping
> uncooked bacon=20 strips in milk and flour.  Then he tosses
> the breaded strips in a Fryolator=20= and=20 nukes them in
> animal/vegetable oil for three or four minutes.=20
>
> For that final touch,  the chicken-fried bacon is served with
> a bowl of crea= m=20 gravy.=20
> (...) =20
> John Kelso writes for the Austin American-Statesman.=20
>
> _Maroon Weekly_
> (http://www.maroonweekly.com/ArticleDetail.aspx?Id=3D229)
> =20 Chicken Fried =E2=80=A6 Bacon?:=20 Venture to
> Sodolak=E2=80=99s Country Inn for  great country dining=20
> By: Justin Vaughn / Maroon Weekly=20
> Issue Number:  83=20
> Publish Date: 05/31/2007=20
> (...)=20
> Chicken fried bacon is exactly  what it sounds like:
> extra-long strips of=20 bacon, coated and fried like chicken,
>  and served with a side of thick cream= =20 gravy.  The taste
> is rather subtle =E2=80=94  a more peppery bacon would pro=
> bably work out=20 wonderfully =E2=80=94 and the strips are
> surprisingly light on your stomach= .=20
>
> _RecipeZaar_ (http://www.recipezaar.com/156010) =20 Chicken
> Fried  Bacon W/Cream Gravy=20 Recipe #156010=20 Bacon -
> it=E2=80=99s the ice cream of the  meat world, high in Vitamin-G (gr=
> ease) and=20
> bound to make the food police crazy!  This side of fat
> douple-dipped in fat=20 then fried in fat & served with a
> side  of fat (cream gravy) recipe comes fr= om=20
> Sodolak=E2=80=99s Original Country Inn restaurant  in Snook,
> Texas. Cream gr= avy is my=20 own recipe. I do not admit to
> ever making  fried bacon so prep time is a=20 guesstimate=20
> by 4Susan=20
> 6 servings=20
> 30  min prep=20
> Change to:  servings US Metric=20
>
> Fried Bacon =20
> 1 lb thick sliced bacon, cut in half=20
> 1 egg=20
> 1/2 cup milk (or cream or  half & half)=20
> 1/2 cup flour=20
> spices (optional)=20
> oil (for frying) =20
>
> Cream Gravy=20
> 3 tablespoons drippings or butter=20
> 3  tablespoons flour=20
> 2 cups milk=20
> 2 tablespoons heavy cream (whipping) =20 salt and pepper,
> heavy on the pepper=20
>
> Heat oil in a frying pan over  med-high heat.=20 Whisk egg
> and milk together in a bowl.=20 Place flour in  another bowl
> - season it if you=E2=80=99d like (garlic, pepp= er, salt,=20
> lemon, cajun,  etc.).=20 Double dip - first in the egg
> mixture, then into the flour and  repeat.=20 Fry in oil until
> golden brown.=20 Serve with cream gravy for  dipping; also
> good served with steak.=20
>
> To make cream gravy:.=20
> Put  drippings or butter in a sauce pan over med-high heat.
> Whisk in the=20 flour until  well blended; cook over medium
> heat for 2 to 3 minutes, until b= ubbly.=20 Remove  from heat
> and gradually add milk whisking constantly; return to heat=
> =20 & whisk  until the gravy thickens; Whisk in the cream,
> salt & pepper.=20
>
>
>
>
>
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> ------------------------------------------------------------
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>
Classification:  UNCLASSIFIED
Caveats: NONE

------------------------------------------------------------
The American Dialect Society - http://www.americandialect.org