We had cats and dogs. And a 3-legged raccoon. My grandfather trapped
the raccoon in the sweet corn patch. It was strange, he had railed
over "those 'coons stealiong his my corn" for so long then going to
the corn to bring fresh sweet corn back for Cappy to munch on.
I asked him about it and he said "That was stealing. This is giving."
Bv)=
Now that's funny--to quote a former member of the echo.
Ahhhh, yes. Burton Ford. Remember him fondly.
My friens Les' send-off (funeral) is today. I made this for the after funeral meal at Temple Israel. But then I realised that I had meat and dairy in the same dish do it wasn't kosher. Dennis and I will eat well
for a couple of days.
Title: Classic, Savory Cottage Pie
Categories: Beef, Potatoes, Vegetables, Wine, Herbs
Yield: 8 servings
OOPS! I know you will enjoy it but you will be thinking about Les as
you eat it.
True, that. And Janis Kracht who also passed recently (per Shawm's
e-mail)
I saw the notice also. She wasn't on the echo too much in the last few years but will miss her. It was at the first picnic she hosted (2008?) that we first tried durian.
My first (and only) go with durian. It was nice once I got past the
diaper pail odor. Apparently it is an squired taste.
Making this for the weekend (and beyond). For the noodles I'll use my grandmother's three ingredient (egg, flour, salt) egg noodle/dumpling recipe which I've posted here preciously.
I went to Humphrey's to get a pound of bacon-sizzler patties and a
chuck roast jumped into my trolley. It's not a "chuck eye" but I'll
make do.
I'll freeze all but the noodles after the first go. Should be another
meal (with freshlu made noodles) for mw and Dennis.
Title: Slow-Cooker Beef Stroganoff
Categories: Beef, Vegetables, Pasta, Dairy, Herbs
Yield: 7 servings
... My only exercise is jogging my memory and wrestling with my conscience.
Ruth Haffly wrote to Dave Drum <=-
My first (and only) go with durian. It was nice once I got past the
diaper pail odor. Apparently it is an squired taste.
It was our only experience with fresh durian. Steve took some, then
made this big speech about trying it before he actually did. Janis
snapped a picture of him pontificating; about a year later we were visiting and I saw the picture in her computer room.
Making this for the weekend (and beyond). For the noodles I'll use my grandmother's three ingredient (egg, flour, salt) egg noodle/dumpling recipe which I've posted here preciously.
I went to Humphrey's to get a pound of bacon-sizzler patties and a
chuck roast jumped into my trolley. It's not a "chuck eye" but I'll
make do.
I'll probably get a chuck roast or two next time we do a big shopping trip, turn one into sauerbraten.
I'll freeze all but the noodles after the first go. Should be another
meal (with freshlu made noodles) for mw and Dennis.
Title: Slow-Cooker Beef Stroganoff
Categories: Beef, Vegetables, Pasta, Dairy, Herbs
Yield: 7 servings
Looks good; I'd be drooling but am too full from supper to do so. (G)
... My only exercise is jogging my memory and wrestling with my conscience.
Not jumping to conclusions? (G)
I went to Humphrey's to get a pound of bacon-sizzler patties and a
chuck roast jumped into my trolley. It's not a "chuck eye" but I'll
make do.
I'll probably get a chuck roast or two next time we do a big shopping trip, turn one into sauerbraten.
Never done chuck as sauerbraten. I use rump or round since it cooks
long enough to tenderise even the toughest cuts. The venison
sauerbraten I did for the echo picnic in Y2K was a nice chunk of rump
that my friend Bill Kusturin gave me.
I'll freeze all but the noodles after the first go. Should be another
meal (with freshlu made noodles) for mw and Dennis.
Title: Slow-Cooker Beef Stroganoff
Categories: Beef, Vegetables, Pasta, Dairy, Herbs
Yield: 7 servings
Looks good; I'd be drooling but am too full from supper to do so. (G)
... My only exercise is jogging my memory and wrestling with my conscience.
Not jumping to conclusions? (G)
Not any more - I'm close enough to my own conclusion that I'm afraid
I'd sprain something. Bv)=
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger
MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil
Ruth Haffly wrote to Dave Drum <=-
I went to Humphrey's to get a pound of bacon-sizzler patties and a
chuck roast jumped into my trolley. It's not a "chuck eye" but I'll
make do.
I'll probably get a chuck roast or two next time we do a big shopping trip, turn one into sauerbraten.
Never done chuck as sauerbraten. I use rump or round since it cooks
long enough to tenderise even the toughest cuts. The venison
sauerbraten I did for the echo picnic in Y2K was a nice chunk of rump
that my friend Bill Kusturin gave me.
That's what I call the cut my mom always cooked, but not as
sauerbraten. Could be it's a different cut that I actually use but
don't know for sure, haven't looked at the beef 'fridge cases lately.
(G)
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
I'll use juniper berries and whole allspice in addition to the bay, peppercorns, cloves, vinegar and onion. Gravy is made with some of
the marinade and gingersnaps.
Never done chuck as sauerbraten. I use rump or round since it cooks
long enough to tenderise even the toughest cuts. The venison
sauerbraten I did for the echo picnic in Y2K was a nice chunk of rump
that my friend Bill Kusturin gave me.
That's what I call the cut my mom always cooked, but not as
sauerbraten. Could be it's a different cut that I actually use but
don't know for sure, haven't looked at the beef 'fridge cases lately.
(G)
A rump roast is a cut of beef from the top of the back end of a cow,
as far back as you can go before reaching the tail. The entire rump
and top of the back leg is called the round, but only the top is rump. Whole, it averages 15 pounds, but the entire rump is most often cut
into three or four roasts that are 3 to 4 pounds each. Rump roast
comes from a muscle group that gets a lot of exercise; therefore, it
has little fat and is
extra lean. It will be tough unless you cook it correctly.
8<----- CUT ----->8
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
I'll use juniper berries and whole allspice in addition to the bay, peppercorns, cloves, vinegar and onion. Gravy is made with some of
the marinade and gingersnaps.
I'm not a fan of juniper berries. Never have been. I usually just add
a thickener to the pan juices for gravy.
Ruth Haffly wrote to Dave Drum <=-
A rump roast is a cut of beef from the top of the back end of a cow,
as far back as you can go before reaching the tail. The entire rump
and top of the back leg is called the round, but only the top is rump. Whole, it averages 15 pounds, but the entire rump is most often cut
into three or four roasts that are 3 to 4 pounds each. Rump roast
comes from a muscle group that gets a lot of exercise; therefore, it
has little fat and is extra lean. It will be tough unless you cook
it correctly.
OK, mom did a lot of pot roasts as well as I guess you'ld call it
braising (brown both sides, then add a bit of water, turn the heat down and let cook for a couple of hours). Beef was the main Sunday dinner
for my family, then we'd see it again at least once, maybe twice more during the week.
8<----- CUT ----->8
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
I'll use juniper berries and whole allspice in addition to the bay, peppercorns, cloves, vinegar and onion. Gravy is made with some of
the marinade and gingersnaps.
I'm not a fan of juniper berries. Never have been. I usually just add
a thickener to the pan juices for gravy.
Your taste, my taste. I don't notice any specific taste (juniper,
cloves, etc) in my marinade/gravy but do like the overall flavor of the mixture.
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