Latest / The Radio From Hell Show - Best Of / Finger Steaks and Other Food Talk From January 8th, 2026

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Finger Steaks and Other Food Talk From January 8th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Gina, I have a little present for you. I don't
• 0:03
  Speaker 1: know why I did this, but early early this morning,
• 0:08
  Speaker 1: the concept of finger steaks came up, and so I
• 0:16
  Speaker 1: did a little deep dive into finger steaks.
• 0:18
  Speaker 2: It's a fun dive.
• 0:19
  Speaker 1: Finger Steaks are a popular regional dish, it says, primarily
• 0:24
  Speaker 1: from Idaho and the Pacific Northwest, consisting of strips of
• 0:30
  Speaker 1: beef that are battered or breaded and deep fried. They
• 0:35
  Speaker 1: are similar to chicken fried steak, but cut into finger
• 0:39
  Speaker 1: length pieces. Now you'd want You wouldn't want to use
• 0:44
  Speaker 1: Donald Trump's fingers because he's a short fingered Bulgarian and
• 0:50
  Speaker 1: they are typically served with dipping sauce and French fries.
• 0:55
  Speaker 2: Yes again, all of my favorite things.
• 0:58
  Speaker 1: Here are some other characters, food.
• 1:00
  Speaker 2: Groups, dipping, sauce, breading, well frying.
• 1:04
  Speaker 1: Robert F. Kennedy Junior, the Secretary of Red Meat and measles.
• 1:09
  Speaker 1: This would be a great This would be a good
• 1:11
  Speaker 1: thing on the food pure fingersteaks are usually They usually
• 1:15
  Speaker 1: use an inexpensive tenderized cut of beef like sirloin or
• 1:19
  Speaker 1: cube steak, although variations might use premium cuts like flat
• 1:23
  Speaker 1: iron steak or ribbi. The meat strips are often marinated
• 1:28
  Speaker 1: in buttermilk and then double coated in seasoned flour or
• 1:32
  Speaker 1: breadcrumb mixture, sometimes crushed saltine crackers, which is what I
• 1:37
  Speaker 1: would use, you know what. They also say panco.
• 1:39
  Speaker 2: Or cornflake crumbs.
• 1:42
  Speaker 1: That works too, And they are traditionally served in a
• 1:46
  Speaker 1: basket with French fries and dipping sauces like cocktail sauce,
• 1:50
  Speaker 1: fry sauce, or ranch dressing. Oh but that's not all.
• 1:54
  Speaker 2: I like more to come.
• 1:57
  Speaker 1: This dish was invented by Milo Baby. You should know this, Gina,
• 2:03
  Speaker 1: I should Milo Biby, who was a chef at Boise,
• 2:08
  Speaker 1: Idaho's Torch Lounge known as the Torch in nineteen fifty seven.
• 2:15
  Speaker 1: It was a way to use up leftover tenderloin scraps, leftovers.
• 2:19
  Speaker 1: H The origin is so strongly tied to Idaho that
• 2:24
  Speaker 1: it was even suggested as a design element for the
• 2:28
  Speaker 1: Idaho State Quarter.
• 2:31
  Speaker 3: Do you want to put a finger steak on a quarter?
• 2:34
  Speaker 1: Sure?
• 2:35
  Speaker 3: SECAs My very favorite food is chicken fried steak. But
• 2:41
  Speaker 3: this is chicken fried steak. You can eat with your hands.
• 2:45
  Speaker 4: While you're driving.
• 2:46
  Speaker 1: While you're driving, Gina, you know I'm telling you you
• 2:49
  Speaker 1: can eat a regular chicken fried steak with your hands,
• 2:52
  Speaker 1: just pick it up and eat it if you fold it.
• 2:55
  Speaker 1: But now dipping is more difficult. Dipping sauces. Try various
• 3:00
  Speaker 1: options like blue cheese, barbecue, horse radish cream, Oh, that'd
• 3:05
  Speaker 1: be good, saracha, or even what's known as country sweet sauce.
• 3:13
  Speaker 1: I don't think you want to know what's in that now.
• 3:15
  Speaker 3: Now. At my favorite restaurant in Ogden, Prairie Schooner, you
• 3:21
  Speaker 3: eat in a covered wagon. Right, they have chicken fried
• 3:26
  Speaker 3: steak on the menu, but they also have as an
• 3:29
  Speaker 3: appetizer you can get finger steaks.
• 3:33
  Speaker 2: And the dipping sauce that they have with that is
• 3:37
  Speaker 2: a one.
• 3:38
  Speaker 3: With horse radish that's mixed together, mixed together.
• 3:42
  Speaker 2: It's really good.
• 3:44
  Speaker 1: You can find numerous recipes for homemade finger steaks or
• 3:49
  Speaker 1: or and you should look. You can find these online.
• 3:52
  Speaker 1: I'm sure purchase frozen, pre made versions from Tyson or
• 3:58
  Speaker 1: fast fixens. I don't know how you stick them in
• 4:01
  Speaker 1: the air force. I'm telling you, it's like those French fries.
• 4:05
  Speaker 1: Lamb Western French fries. Generally, when we get hamburgers and
• 4:10
  Speaker 1: we bring them home, we don't bother bringing French fries
• 4:13
  Speaker 1: home anymore because even places that have pretty good French fries,
• 4:17
  Speaker 1: they don't travel well. Yeah, so we get the we
• 4:22
  Speaker 1: get the frozen Lamb Western French fries out, put them
• 4:24
  Speaker 1: in the air fryer, and they're great French fries.
• 4:27
  Speaker 4: Do you like a crispy crinkle crinkle pretty bird? They
• 4:33
  Speaker 4: travel well?
• 4:34
  Speaker 1: Yeah, they do. They do okay, and if you put
• 4:37
  Speaker 1: them in the air fryer when you get them home,
• 4:38
  Speaker 1: there they do well. But but so I think, maybe
• 4:42
  Speaker 1: I think we're gonna look up and see you get
• 4:44
  Speaker 1: in some finger steaks, frozen finger steaks. Maybe Lamb Western
• 4:47
  Speaker 1: does them. I don't know.
• 4:48
  Speaker 2: I'm just just looking to see.
• 4:50
  Speaker 1: Because they do.
• 4:50
  Speaker 2: They seem to be the potatoes, their potatoes.
• 4:55
  Speaker 1: That's an Idaho company too, I think. But there you
• 4:57
  Speaker 1: go some finger steak.
• 4:59
  Speaker 2: Lamb Western possibilities in potatoes?
• 5:02
  Speaker 3: Is there tagline what they supplied French fries to?
• 5:09
  Speaker 1: You know, restaurants all over the area.
• 5:12
  Speaker 4: Textas has tried the mammoth tusks at Legends, a seasonal
• 5:18
  Speaker 4: lappetizer season. I don't even know where Legends is. So yeah,
• 5:23
  Speaker 4: you're not helping.
• 5:24
  Speaker 1: Yeah, So there you go anyway, fingerstaks and then there
• 5:27
  Speaker 1: are a bunch of pictures of them. They don't look
• 5:29
  Speaker 1: that appetized, just laying on a plate.
• 5:33
  Speaker 2: Well now I'm hungry.
• 5:36
  Speaker 1: Well we got salted nut rolls of carries desks. Have
• 5:40
  Speaker 1: two or three of those.
• 5:42
  Speaker 4: Alan, Dear says Tyson. Fingersteaks in the air fire.
• 5:45
  Speaker 1: Quite good? Okay, Now I wonder if they're available in
• 5:50
  Speaker 1: the store around or you have to order them.
• 5:52
  Speaker 4: I'll bet you'd have to order them. I don't know whoever,
• 5:55
  Speaker 4: whoever was that in the chat room?
• 5:57
  Speaker 1: Yeah?
• 5:57
  Speaker 4: Can you can you buy them at the store? Let
• 6:00
  Speaker 4: us know, dear, can you get him at the store?
• 6:03
  Speaker 4: Legends is by Bruviies. Oh yeah, And now someone is
• 6:07
  Speaker 4: saying in Sandy on one hundred and six weths of State,
• 6:09
  Speaker 4: So who's right?
• 6:10
  Speaker 1: There are two of the.
• 6:14
  Speaker 3: Uh?
• 6:14
  Speaker 4: Yeah? Are are they available here?
• 6:16
  Speaker 1: Allan dear that we'll point out. I want some fingersteaks now,
• 6:23
  Speaker 1: I've never had them.
• 6:25
  Speaker 2: Come with me to Prairie Schooner.
• 6:27
  Speaker 4: Bill, let's go eat in a covered wagon, now you can.
• 6:32
  Speaker 1: You have to get there early to eat in the cover.
• 6:34
  Speaker 1: You have to reserve because there are other places in
• 6:37
  Speaker 1: that restaurant.
• 6:37
  Speaker 3: It's mostly covered wagon. Macy had a problem getting into
• 6:41
  Speaker 3: the covered wagon.
• 6:42
  Speaker 4: Macy's and Harmon's apparently has them in the freezer section.
• 6:46
  Speaker 1: Macy's and Harmon's.
• 6:47
  Speaker 4: Yeah, uh yeah. The thing that Sue and I have
• 6:51
  Speaker 4: been looking for lately and have been experimenting with, is
• 6:54
  Speaker 4: you know, I mean you can go to places, you know,
• 6:56
  Speaker 4: like we've been going to Lucky thirteen for years and
• 6:58
  Speaker 4: you get these great big gore baby.
• 7:00
  Speaker 1: You know.
• 7:01
  Speaker 4: Our latest quest is for straight ahead burger. Just a simple,
• 7:06
  Speaker 4: straight ahead burger, not a crazy you don't have to
• 7:09
  Speaker 4: unhinge your jaw, you know. It's just a straight ahead burger,
• 7:12
  Speaker 4: very basic, and we found we found a few, but
• 7:15
  Speaker 4: we're continuing to look.
• 7:16
  Speaker 1: Uh. There's a place out in Taylorsville. We just had
• 7:19
  Speaker 1: Hamburger from there. It's the Something Shack, Pattie Shack. We
• 7:23
  Speaker 1: went there there they have a pretty good straight ahead burger.
• 7:26
  Speaker 4: There's a Burger's on wheels place down by the golf course. Uh,
• 7:31
  Speaker 4: Jimmy's old neighborhood.
• 7:33
  Speaker 3: Have a new burger place in Trolley Square called Burger Fusion.
• 7:37
  Speaker 1: Yeah. That sounds a little fancy.
• 7:40
  Speaker 3: That I haven't been there to try it yet, but
• 7:44
  Speaker 3: they know what they're doing.
• 7:45
  Speaker 4: They're good restaurant people. I would give them again.
• 7:48
  Speaker 1: I just want.
• 7:49
  Speaker 4: To straight ahead, basic burger. I don't want to have
• 7:51
  Speaker 4: to unhinge my jaw. I don't need the extra, you know.
• 7:55
  Speaker 4: I just want to find a good, straight ahead burger.
• 7:56
  Speaker 1: I don't even like cheese on my burger. I like
• 7:59
  Speaker 1: meat and bread and then what you can stop there
• 8:03
  Speaker 1: and some Iceberg lettuce.
• 8:05
  Speaker 4: And my other requirement is it has to be a
• 8:07
  Speaker 4: local place, not a chain.
• 8:11
  Speaker 1: There's Burger Fusion, let's see, that's it.
• 8:13
  Speaker 3: They have just a classic burger there. I mean they
• 8:15
  Speaker 3: have fancy ones too, but they have just a classic burger.
• 8:18
  Speaker 1: That's what. That's what I want to try.
• 8:21
  Speaker 3: Its supposed to be really good.
• 8:23
  Speaker 4: Mike says, I used to like ketchup on my burger,
• 8:25
  Speaker 4: but no longer.
• 8:26
  Speaker 1: Well, what do you put on it?
• 8:28
  Speaker 2: A one? It's not chopped ham, it's chopped steak. Bill,
• 8:31
  Speaker 2: come on.
• 8:33
  Speaker 1: Ketchup?
• 8:34
  Speaker 4: Ed Brest says local Burger in Taylorsville has a good
• 8:37
  Speaker 4: straight at Hadburger, But I have to go to Taylorsville,
• 8:40
  Speaker 4: ed so he lives there. Iceberg driving, I've never had
• 8:48
  Speaker 4: a burger at Iceberg. Always go there for shakes right.
• 8:52
  Speaker 1: Concrete, isn't that where you get concrete? I don't know.
• 8:55
  Speaker 4: Always get a shake there. Burger Place in Woodbine. Oh,
• 8:59
  Speaker 4: I haven't been there for a while.
• 9:00
  Speaker 1: Oh I have had a hamburger there. It was excellent,
• 9:03
  Speaker 1: was it. Yes? Yeah, they have several different kinds. I mean,
• 9:06
  Speaker 1: they have some big ones, but then they have some
• 9:08
  Speaker 1: sort of straight ahead burger. They have a really basic
• 9:11
  Speaker 1: burger on a on a English muffin, which is but
• 9:16
  Speaker 1: it's just a kind of a basic burger. It's really
• 9:18
  Speaker 1: good English muffin. Yeah, I'm not sure I feel about that.
• 9:23
  Speaker 4: Ed says, I'll meet you at the border and guide
• 9:25
  Speaker 4: you the rest of the way. I'll be wearing my
• 9:28
  Speaker 4: fifth helmet the border of Taylorsville. I'll bring him a
• 9:31
  Speaker 4: sheety Ed. We'll get our way through there.