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The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
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Hey guys, it’s Rob Carson, I am a radio personality and I loved to cook and today, we are making something very good and a, kinda bad for you, but you’re gonna love it. It’s chicken fried steak, 2 ways. Okay, so chicken fried steak is something that I had a lot when I was a kid. I’m from the Midwest, from Iowa actually, it’s traditionally a southern dish, but somehow it became a staple of my diet, in fact it’s actually a part of my school lunch menu, which would explain why I’d weight 250 pounds at 8th grade, but anyway, you can have it every once in a while and it’s perfectly fine. Our ingredients today are fairly simple, I’m taking a really cheap cut of meat, and I’m making it to something extraordinary. This is a cubed steak, okay, cubed steaks are basically a really cheap cut of the cow that they pulverize until they’ll almost falls apart. And you can almost see through it actually. When you bread, or when you pan fry this, it becomes really, really nice. So we got about 6 cubed steaks here, that we’re gonna make into chicken fried steak. Over here about 2 and half cups of flour. We have about a tablespoon of fresh crack pepper. We have about a tablespoon of chicken bullion. Tablespoon of chili powder. 3 tablespoons of seasoned salt. About a tablespoon of celery salt, it’s actually closer to 3 quarters of tablespoon. We’ve got a tablespoon of onion powder. Got a tablespoon of garlic powder. And optional oregano, okay, round a tablespoon of that, if you want to use oregano, it’s kinda nice. And finally the last ingredient we’ll gonna need is eggs, about 4 or 5 of them. There’s couple of ways that you could make chicken fried steak, you can do it stove top, in about a quarter to a half inch of oil. A canola oil, or maybe a peanut oil. I would tell you, unless you watch your temperature, and know what you’re doing, you’re gonna smoke up your house. So I’m gonna make it easy, I’m gonna use an indoor fryer, this is a turkey fryer actually, but it can be use for other things, I’m using a temperature of 350 degrees, which is optimum for deep fat frying. There are tons of deep fat fryer available at department stores everywhere, I chose the bigger one, just because I cook for bigger groups of people. So what I’m gonna do is take all of these seasoning, and I’m gonna add them into my flour. I’d use just about every ramekin that I have. Chili powder, come on. Black pepper. This has got to have a little kick to it, I might also add in, if you like it spicy guys, might be kind of fun to add some Hotshot, it’s black and red pepper blend, okay, these are red pepper flakes and black pepper, you know, tweak it a little bit, add a little bit of spice, it’s cool. I’m gonna stir this up. This is going to provide such a really awesome breading, you’re gonna love it. Alright, I’m gonna crack my eggs here. You know lot of people think fried food is taboo, and for some people maybe if you have high cholesterol or high blood pressure, or if you’re overweight, it might be, but frying is really a wonderful way to cook food, and if you use a non trans fat, like canola oil, or peanut oil, it’s not that bad, and you’ll only have it every once in a while. I have fried food once every 2 weeks. I don’t make it a main stay of my diet. Let’s go ahead and bread the chicken fried steak though. You’ll start out by laying it in the flour, little bit, basically bread it twice, okay. Twice the breading, twice the joy, gonna dip it in the egg, then back in the flour. This is gonna make a really nice thick coating on it. It’s gonna cook up beautifully. It’ll look like, you know, cover restaurant menu, that serves chicken fried steak. Lay that over there. Get my other one in here, and do this to all of them, make sure they get a good, good coating of it, lots of flavor. Okay, let’s make chicken fried steak. We got hot oil, don’t just drop it in there, it’ll be exploding all over you, and burning yourself. You gonna lay it in little bit at a time, not all of it at the same time, god I love that sound. Mmm, mmm, mmm. I’m gonna go ahead and put 2 in, for now. It’s really not popping or anything, I mean you could hear the sizzling, but it’s really not popping, this is only gonna take a couple of minutes, and basically when fried food is done, it floats. It’s like hope, it floats. So when you see it nice and brown and you see it floating, you’re done. Now, this is a thin steak, and it has been aerated like I said earlier, so it wont take too long to get this done, fried chicken you’ll gonna be waiting a little bit longer, coz you’re dealing with a thicker meat. This is done pretty quick. I’m just turning it a little bit, make sure it’s getting even, alright, I think we have a done piece of chicken fried steak. There it is, still sizzling. Dab my excess oil off. I’m not gonna get all the oil out of it, okay. It’s still not a health food by any means, it’s deep fried, and you know, everything is good deep fried, you could deep fry a shoe and it would be good. The thing is, you enjoy things like this in moderation, and occasionally in excess. Now, I made some garlic mashed potatoes, if you wanna make them, they’re very simple, 6 or 8 yucon gold potatoes, some cloves of garlic, 2 or 4 cloves of garlic. Salt and pepper. Whole cream and butter, and that’s it, and just mixed them to consistency, they’re ridiculously good. Our steak has been frying. I got some white gravy, now, I just bought a store bought gravy. You can make your own gravy if you want too, I wanna do this for convenience sake, you use a white gravy or chicken gravy or turkey gravy, you can use a steak gravy if you want. I’m gonna take a big old glob of mashed potatoes, put them on the side here, okay, then I’m gonna take my chicken fried, I’m gonna lay it very nicely across here, so it looks kinda pretty, coz pretty is it’s gonna look, okay. This is my white gravy, I just wanna drizzle, and this is better than you can get at most restaurants. They’ve really got specializing in chicken fried steak to make it this good. I’m gonna add some fresh crack pepper, coz pepper is always good on chicken fried steak, and there is your chicken fried steak, the first way. Coming up next, we’re gonna utilize the deep fryer again, because we’re making it into a sandwich with homemade onion rings