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Thread: Hayes lodging

  1. #11
    Join Date
    Dec 2010
    Location
    branson mo
    Posts
    27

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    Cys sounds like my kind of place

  2. #12

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    You guys like chicken fried steak. If I am going out I am buying the most expensive ribeye or tbone on the menu. I can have a cheap old chicken fried steak anytime at home. Jalisco's, Gella's, the Golden Q in hays. Or run down to the Hill at Timken. You can get a ribeye for $20 Al's is horrible now a days. I ate there back in the spring and watched the cook walk across the street in his apron to the liquor store. Not as clean with the new owners. Used to be good years ago.

  3. #13

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    Quote Originally Posted by westksbowhunter View Post
    You guys like chicken fried steak. If I am going out I am buying the most expensive ribeye or tbone on the menu. I can have a cheap old chicken fried steak anytime at home. Jalisco's, Gella's, the Golden Q in hays. Or run down to the Hill at Timken. You can get a ribeye for $20 Al's is horrible now a days. I ate there back in the spring and watched the cook walk across the street in his apron to the liquor store. Not as clean with the new owners. Used to be good years ago.
    Agree. We always go out in Dodge and some of the guys do get CFS. I.m a medium rare guy with loaded baked. Calf fries for appetizer.

  4. #14
    Join Date
    Nov 2013
    Location
    Harvey County
    Posts
    165

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    cy's chicken fried.jpg

    From Cy's. They might vary in size because they hand cut the chicken fried steaks. But definitely go with country-fried potatoes too.

  5. #15

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    Damn that looks good

  6. #16

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    Damn that looks good
    put some ketchup on it

  7. #17
    Join Date
    Dec 2010
    Location
    branson mo
    Posts
    27

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    That looks amazing. I was thinking it was too far to drive but not now .It definitely on my todo list😀

  8. #18

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    Well crap, looks like I am headed there for chicken fried steak.

  9. #19
    Join Date
    Feb 2012
    Posts
    336

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    As a casual observer, it seems to me that the major thing defining a "good" chicken fried steak is the size of the portion. I've never seen one described in glowing terms if it wasn't hanging-off-the-edge-of-the-plate huge. Glad you guys like them; leaves more room on the grill for the real steaks.

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