• New Recipe was:Coupons wa

    From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Oct 25 20:12:23 2024
    Hi Dave,

    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.

    Yes, it was always fun to get the resident Eat's opinion of different
    foods.


    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.

    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)

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Myth #1: The computer only does what you tell it to do.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sun Oct 27 05:51:00 2024
    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.

    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)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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

    In a small bowl, combine salt and ginger; rub over meat.

    Place in a deep glass bowl. In a large bowl, combine the
    water, vinegar and sugar. Pour half of marinade into a
    large saucepan; add half of the onions, pickling spices,
    peppercorns, cloves and bay leaves. Bring to a boil. Pour
    over roast; turn to coat. Cover and refrigerate for 2 - 4
    days, turning twice a day.

    To the remaining marinade, add the remaining onions,
    pickling spices, peppercorns, cloves and bay leaves. Cover
    and refrigerate.

    TO COOK: Drain and discard marinade from meat; pat dry.
    Brown roast in oil on all sides. Place in a Dutch oven or
    crock-pot. Put one cup of reserved marinade with all of
    the onions and seasonings into a small sauce pan and bring
    to a boil. Pour over meat (cover and refrigerate balance
    of marinade). If using the Dutch oven cook at a simmer for
    3 hours or until the meat is tender. If using a crock-pot
    put the meat into the crock-pot and set to low, cook until
    meat is tender.

    TO MAKE GRAVY: Strain cooking juices, discarding onions
    and seasonings. Add enough reserved marinade to the
    cooking juices to measure 3 cups. Pour into a large
    saucepan; bring to a boil. Reduce heat and simmer until
    gravy is thickened. Slice roast and serve with gravy.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... The first time I see a jogger smiling I'll consider taking it up.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun Oct 27 19:52:20 2024
    Hi Dave,

    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)


    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)=

    Understandable.


    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

    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.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Gone crazy, be back later. leave a message at the Beep!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:2320/105 to Ruth Haffly on Tue Oct 29 05:08:00 2024
    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)

    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.

    MMMMM---- Recipe via Meal-Master (tm) v8.06

    Title: Mom's Pot Roast
    Categories: Beef, Vegetables, Herbs, Pasta
    Yield: 5 servings

    3 lb Rump roast
    Salt & fresh ground pepper
    3 tb Olive oil
    2 Ribs celery; chopped
    1 Carrot; chopped
    1 Onion; chopped
    4 cl Garlic; minced
    1 c Red wine or cranberry juice
    28 oz Can crushed tomatoes
    1 c Water
    2 Bay leaves
    1 lb Dry pasta shells

    Recipe courtesy of Michael Symon

    Set the oven @ 350oF/175oC.

    Season the meat with salt & pepper. Heat the oil in a
    large Dutch oven over high heat. Sear the meat all over,
    about 2 minutes per each side.

    Move the meat to the side (or remove it from the pot
    altogether if necessary), add the celery, carrot and
    onion and brown the vegetables, stirring occasionally,
    about 3 minutes.

    Add the garlic and cook for a minute or 2 longer. Add
    the wine to deglaze the pot, scraping up the browned
    bits on the bottom. Add the tomatoes, water and bay
    leaves (and the meat if you removed it). Bring the
    liquid to a simmer and taste for seasoning. Add more
    salt if necessary. Cover the pot and bake, basting the
    meat occasionally, until tender, about 3 hours.

    About 20 minutes before the meat is tender, bring a pot
    of water to a boil and salt liberally. Add the shells,
    give it a stir and cook until al dente according to the
    package instructions. Drain the pasta.

    To serve, you can pull the meat apart with a couple of
    forks right in the pot at the table. Serve with the
    pasta, plenty of sauce and vegetables, tossing them all
    together.

    Yield: 4 to 6 servings

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Oct 29 14:17:05 2024
    Hi Dave,


    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.

    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.


    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Get shopping while the gettin' is good!!!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:18/200 to Ruth Haffly on Thu Oct 31 10:43:00 2024
    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.

    Waste not, want not. The leftover server's marching song. Bv)=

    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.

    Juniper, also used as a flavorant for gin, has always tasted to me like
    the old-tyme Rose Brillantine hair grease smelled. I know that taste and
    smell are different senses but for some reason the taste triggers an old
    memory of an uncle who greased his hair with the hair tonic and was a
    right barstid of a meanie in the bargain.

    Here's a "tough cut" recipe without a juniper berry in sight. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roy Rogers Regular Roast Beef Sandwich
    Categories: Five, Breads, Sauces, Beef
    Yield: 1 Serving

    3 1/4 oz Beef eye round; USDA Choice
    2 oz Kaiser roll
    2 tb Beef broth; or consomme
    1 tb Open Pit regular bbq sauce
    1 tb Creamy horseradish sauce

    Preheat oven to 225øF/105øC

    Insert an oven safe remote thermometer into the center of
    the roast and program the thermometer to alert @ 115øF/46øC
    Place the roast on a rack over a foil lined baking pan.
    Slow roast in the oven uncovered until the thermometer
    alerts. Turn the temperature of the oven down to 175øF/80øC
    and continue roasting. The idea is that this tough cut of
    meat will become most tender if slow roasted with an
    internal temp under 122øF/50øC as long as possible.

    Change the alert temperature of the thermometer without
    opening the oven to 130øF/55øC When the alert is reached
    remove the roast from the oven and let rest inside an
    unsealed gallon sized ziploc baggie. This will capture the
    juices while resting. The roast will be pink throughout.
    This is how it should look at this point.

    When the roast is room temperature, seal the baggie and
    place in the refrigerator over night. The cold temperature
    will help enable thin slicing.

    Reserving the juices in the ZipLoc baggie, slice 3.2 oz of
    beef for each sandwich to be made. Heat the beef broth or
    consomme in a saucepan until simmering and add in the
    reserved juices. When the sauce is simmering place the cut
    beef on a skimmer and dunk into the hot broth for 30 to 45
    seconds. This will finish cook the beef, add the flavor of
    Roy's sandwiches without toughening the meat. Anything
    over a minute will toughen the meat. A Roy's employee
    acknowledged this is how they finished the beef.

    Place the meat directly from the broth on an untoasted bun
    bottom. Spoon a tablespoon of broth onto the top bun. Add
    barbecue sauce and horsey sauce.

    By Van Scoy on March 18, 2010

    From: http://www.food.com

    Uncle Dirty Dave's Archives

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