Ruth Haffly wrote to Dave Drum <=-

I take the e-edition of the daily. And they mail out a collection of grocery adverts, coupon flyers, etc. I get the grocery ad delivered to
my in-box for all of the stores in town. The only flyer I get any use
from is the Dollar Gererous. They often have really good deals on
stuff I can (and do) use.

Wish we got a packet of coupons, etc. They used to distribute one but Covid put an end to that.

Someone should pull their coat and tell them the panmdemic is officially
over. Bv)=

I get, also, around the first of every month a packet put out by an
outfit called "Mail South" with all manner of coupons and specials
that you didn't know your couldn't live without. Bv)= When we had
the satellite store we used to do a flyer every three months. And we
got a fair amount of business from that.

We've been getting greeting cards from them the past few years.

From the dollar store? Never had anything from them in the mail.
Except the advertising flyers that are a part of the newspaper's
mailing. But, certainly, nothing "personalized".

No, we're buying the cards. (G)

Oh. OK. It all becomes clear now.

Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still do the "pan length" as it's easier to wind it onto my fork at table. But, That's me.

At least you don't cut it into 1" or less pieces. (G)

Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.

My MIL treated us (3 kids, 3 spouses) to dinner last night at an
Italian place, only one person didn't leave with a "leftovers" box. I
had veal and eggplant parm with a side of penne pasta & marinara sauce. The size of the piece of veal was almost the whole dinner plate, with 2 roughly 6" rounds of eggplant on top of it. Penne pasta was good, maybe about a cup and a half (cooked) with a good amount of marinara. Starter was a salad so I only ate about 1/3 of my entree. Steve had Italian jambalya over liguini and a salad; I think he took about half of his entree home.

Sound like they are philosophically on board with my recently closed
Sweet Basil cafe. I always told people "If you're going there - go HUNGRY". One of the few places I ever had to get a "go box" to bring
home my leftovers. Even if I showed up ravenous.

I get a "to go" most every time I eat out now, and usually plan on
eating only half (or less) of my entree, especially if I start with a salad.

I'm mostly a member of the "clean plate club"

Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings

I was hesitant to serve a dish using cous cous to my brother since
he's had this "thing" abou rice ever since his tour in Vietnam. But,
he knows the difference and enjoyed it. I keep hoping he'll mellow out
of it like Steve did with pork. But that hope is dwindling. Bv)=

Don't hold your breath waiting. (G)

I present this recipe as written - but with the question "How can a
bird be both free range AND corn fed"?

Free range during the warm parts of the year, corn fed in the colder parts. (G) More likely was supposed to be "free range OR corn fed".

My personal opinion is that free range means just that. They'd have
been better off using "cage free". When I kept chickens the girls were cage free and had a trough for "chicken feed" as well as scratching in
the pen for bugs and seeds, etc. And the fence was more to keep the predators out than to keep the chooks in.

We never kept any, just raised cats & dogs. (G)

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)=

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.

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

Title: Classic, Savory Cottage Pie
Categories: Beef, Potatoes, Vegetables, Wine, Herbs
Yield: 8 servings

MMMMM---------------------MASHED POTATOES----------------------------
3 1/2 lb (1.6kg) russet potatoes;
- peeled, in 1" pieces
Salt
6 tb (85g) unsalted butter; in
- cubes

MMMMM------------------------MEAT SAUCE------------------------------
1 1/2 c (360mL) chicken stock
1/2 oz (2 env)unflavored gelatin
2 tb (30mL) oil
2 1/2 lb (1kg) ground beef
1 lg Yellow onion; diced
3 md Carrots; diced
2 Ribs celery; diced
2 cl Garlic; minced
2 tb (30mL) tomato paste
1 c (240mL) dry red wine
2 Sprigs thyme
1 Bay leaf
1 tb (15mL) Worcestershire sauce
1 ts (5mL) Marmite (opt)
2 tb (15g) A-P flour
8 oz (225g) frozen peas
Salt & fresh ground pepper

MMMMM-----------------------TO ASSEMBLE------------------------------
1 1/2 c (360mL) heavy cream
Grated Parmigiano-Reggiano
- cheese; for topping

FOR THE MASHED POTATOES: Set diced potatoes in a colander and rinse
under cold water until water runs clear. Transfer to a large saucepan
and cover with cold water by at least 2". Season water with salt until
almost as salty as the sea. Bring water to a boil over high heat, then
reduce heat to medium-low and simmer until a knife easily pierces
potatoes with no resistance, 10 to 15 minutes. Drain potatoes in
colander, then rinse with hot running water for 30 seconds. Transfer
potatoes to a large bowl.

Using a potato masher, food mill, or ricer, mash potatoes with butter.
Press surface smooth, then press plastic wrap directly against surface
to prevent a skin from forming. Set aside until ready to assemble.

MEANWHILE, FOR THE MEAT SAUCE: Place stock in a 2-cup liquid measuring
cup, sprinkle with gelatin, and set aside.

Heat oil in a large Dutch oven over high heat until shimmering. Add
half of ground meat and cook, stirring and scraping bottom of pot,
until well browned, 6 to 8 minutes; use a potato masher or large whisk
to break up meat. Add remaining meat and cook, breaking up with masher
or whisk, until reduced to small bits, about 3 minutes; lower heat as
necessary to prevent scorching. If meat has rendered an excessive
amount of fat, use a metal spoon to ladle most of it out, leaving just
a few tablespoons in the pot. Add onion, carrots, celery, and garlic
and cook, stirring and scraping bottom of pot, until just beginning to
soften slightly, about 4 minutes.

Add tomato paste and cook over medium heat, stirring, for 1 minute.
Add red wine and bring to a simmer over high heat. Cook, scraping up
any browned bits, until almost fully evaporated. Add reserved chicken
stock, thyme, bay leaf, Worcestershire, and Marmite, if using.
Sprinkle flour over ground meat in pot, then stir in. Bring to a
simmer, then reduce heat to low and simmer until sauce is reduced and
thick, about 20 minutes. Discard thyme sprigs and bay leaf. Stir in
peas and season with salt and pepper.

TO ASSEMBLE AND BAKE: Adjust oven rack to center position and set oven
to 425ºF/218ºC. Before assembling, heat cream in a large saucepan
until simmering. Add potatoes and stir gently until completely
incorporated. Season with salt and pepper. Potatoes are now ready for
assembly.

Set a 9" by 13" baking dish on a foil-lined rimmed baking sheet. Add
meat sauce, being careful not to fill more than halfway. (You might
not need all of the sauce, depending on the exact size of your baking
dish.) Top with mashed potatoes, spreading them with a spatula to
cover surface completely. Using spatula, create a dappled pattern on
top of potatoes. Sprinkle with grated parmesan cheese, if using.

Transfer to oven and bake until top is browned and casserole is fully
heated through, about 20 minutes. For deeper browning, place casserole
on a rack set about 6" under a hot broiler for the last few moments of
cooking. (Monitor closely to prevent potatoes from burning.)

Let stand 15 to 20 minutes before serving.

Serves 8

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

Uncle Dirty Dave's Kitchen

MMMMM

... Another holiday based on gluttony and candy.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

Wish we got a packet of coupons, etc. They used to distribute one but Covid put an end to that.

Someone should pull their coat and tell them the panmdemic is
officially over. Bv)=

Doubt they'll ever go back to that because they're pushing so much
digital access now.

I get, also, around the first of every month a packet put out by an
outfit called "Mail South" with all manner of coupons and specials
that you didn't know your couldn't live without. Bv)= When we had
the satellite store we used to do a flyer every three months. And we
got a fair amount of business from that.

We get a couple of booklets every month with coupons for mostly
home/auto repair/improvement but s few restaurants do advertise also.
Usually ones we're not interested in for one reason or other.

We've been getting greeting cards from them the past few years.

From the dollar store? Never had anything from them in the mail.
Except the advertising flyers that are a part of the newspaper's
mailing. But, certainly, nothing "personalized".

No, we're buying the cards. (G)

Oh. OK. It all becomes clear now.

Crazy language. (G)

Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still do the "pan length" as it's easier to wind it onto my fork at table. But, That's me.

At least you don't cut it into 1" or less pieces. (G)

Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.

My MIL treated us (3 kids, 3 spouses) to dinner last night at an
Italian place, only one person didn't leave with a "leftovers" box. I
had veal and eggplant parm with a side of penne pasta & marinara sauce. The size of the piece of veal was almost the whole dinner plate, with 2 roughly 6" rounds of eggplant on top of it. Penne pasta was good, maybe about a cup and a half (cooked) with a good amount of marinara. Starter was a salad so I only ate about 1/3 of my entree. Steve had Italian jambalya over liguini and a salad; I think he took about half of his entree home.

Sound like they are philosophically on board with my recently closed
Sweet Basil cafe. I always told people "If you're going there - go HUNGRY". One of the few places I ever had to get a "go box" to bring
home my leftovers. Even if I showed up ravenous.

I get a "to go" most every time I eat out now, and usually plan on
eating only half (or less) of my entree, especially if I start with a salad.

I'm mostly a member of the "clean plate club"

I just don't have the appetite I did when I was younger. Doesn't take as
much to fill me up and since I'm not running after little ones, don't
need as many calories to burn off.

Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings

I was hesitant to serve a dish using cous cous to my brother since
he's had this "thing" abou rice ever since his tour in Vietnam. But,
he knows the difference and enjoyed it. I keep hoping he'll mellow out
of it like Steve did with pork. But that hope is dwindling. Bv)=

Don't hold your breath waiting. (G)

I present this recipe as written - but with the question "How can a
bird be both free range AND corn fed"?

Free range during the warm parts of the year, corn fed in the colder parts. (G) More likely was supposed to be "free range OR corn fed".

My personal opinion is that free range means just that. They'd have
been better off using "cage free". When I kept chickens the girls were cage free and had a trough for "chicken feed" as well as scratching in
the pen for bugs and seeds, etc. And the fence was more to keep the predators out than to keep the chooks in.

Sounds like they were thinking cage free but just didn't remember the
proper term.

We never kept any, just raised cats & dogs. (G)

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.

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.


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


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Wish we got a packet of coupons, etc. They used to distribute
one but Covid put an end to that.

Someone should pull their coat and tell them the panmdemic is
officially over. Bv)=

Doubt they'll ever go back to that because they're pushing so much
digital access now.

Depends on which side of the ledger shows the greater profit. I find
it hard to follow all the money grubbing like it's a contest. As long
as I have enough sheckels to take care of me and mine that's all I need,
want, or desire.

I get, also, around the first of every month a packet put out by an
outfit called "Mail South" with all manner of coupons and specials
that you didn't know your couldn't live without. Bv)= When we had
the satellite store we used to do a flyer every three months. And we
got a fair amount of business from that.

We get a couple of booklets every month with coupons for mostly
home/auto repair/improvement but s few restaurants do advertise also. Usually ones we're not interested in for one reason or other.

We've been getting greeting cards from them the past few years.

From the dollar store? Never had anything from them in the mail.
Except the advertising flyers that are a part of the newspaper's
mailing. But, certainly, nothing "personalized".

No, we're buying the cards. (G)

Oh. OK. It all becomes clear now.

Crazy language. (G)

8<----- SNIP ----->8

I get a "to go" most every time I eat out now, and usually plan on
eating only half (or less) of my entree, especially if I start with a salad.

I'm mostly a member of the "clean plate club"

I just don't have the appetite I did when I was younger. Doesn't take
as much to fill me up and since I'm not running after little ones,
don't need as many calories to burn off.

I still have the appetite. But, I find that my "eyes are bigger than my stomach" more often than not. These days I eat a hearty breakfast and a
seconf meal later in the day. Living basically single I find that a pre made/frozen entree like "Healty Choice" or similat satisfies my hunger
without carb-loading me. Most of their entrees are in the 12 - 13 ounce
range.

8<---- AGAIN ----->8

Sounds like they were thinking cage free but just didn't remember the proper term.

We never kept any, just raised cats & dogs. (G)

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.

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)

Another one that's not Kosher but sure does look good.

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

Title: Boyar Funeral Zharkoye
Categories: Beef, Vegetables, Dairy, Herbs
Yield: 4 Servings

1/2 lb Beef
5 Potatoes
1 lg Onion
2 tb Butter
1 lg Carrot
1 Parsley root
1 Celery root
2 cl Garlic
1 tb Sour cream
2 tb Chopped dill & parsley
Salt & ground pepper

Peel potatoes, wash, cut into cubes and fry in butter
until light golden. Slice onion and fry in butter until
golden. Cut carrot into small cubes and fry in butter.

Cube beef and fry in butter until light brown. In a
ceramic pot, put beef, potatoes, onion, carrot, roots,
garlic, season with salt and pepper and pour over a
little broth.

Stew in the oven on average heat for 30 minutes. 10
minutes before, add sour cream and sprinkle with green.

Serve Zharkoye with salad from fresh vegetables,
pickles, sauerkraut and green.

Source: Olga Timokhina

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

MMMMM

... Taglines: a new life for old cliches and maxims.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Someone should pull their coat and tell them the panmdemic is
officially over. Bv)=

Doubt they'll ever go back to that because they're pushing so much
digital access now.

Depends on which side of the ledger shows the greater profit. I find
it hard to follow all the money grubbing like it's a contest. As long
as I have enough sheckels to take care of me and mine that's all I
need, want, or desire.

Echos of Michael Loo--he used to say that he figured his money and life
would end at about the same time.

8<----- SNIP ----->8

I get a "to go" most every time I eat out now, and usually plan on
eating only half (or less) of my entree, especially if I start with a salad.

I'm mostly a member of the "clean plate club"

I just don't have the appetite I did when I was younger. Doesn't take
as much to fill me up and since I'm not running after little ones,
don't need as many calories to burn off.

I still have the appetite. But, I find that my "eyes are bigger than
my stomach" more often than not. These days I eat a hearty breakfast
and a seconf meal later in the day. Living basically single I find
that a pre made/frozen entree like "Healty Choice" or similat
satisfies my hunger
without carb-loading me. Most of their entrees are in the 12 - 13
ounce range.

I'm still cooking for 2. Went out today and got my flu shot, stopped at
ReStore for a look around and then over to our favorite gyro place for
take out. I got their Wednesday chicken special--gyro, drink and then
subbed a pasta salad for the fries. Ate the gyro for lunch, will have
the pasta salad for supper since Steve is out tonight.

8<---- AGAIN ----->8

Sounds like they were thinking cage free but just didn't remember the proper term.

We never kept any, just raised cats & dogs. (G)

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.

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.



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


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

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.

Bv)=

I'll freeze all but the noodles after the first go. Should be another
meal (with freshlu made noodles) for mw and Dennis.

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

Title: Slow-Cooker Beef Stroganoff
Categories: Beef, Vegetables, Pasta, Dairy, Herbs
Yield: 7 servings

1 tb Extra-virgin olive oil
3 1/2 lb Chuck-eye roast; trimmed,
- cut in 2" pieces
Salt & fresh ground pepper
1 md (8 oz) onion; fine chopped
3 cl Garlic; minced
1 c Homemade beef stock
1/2 oz Dried porcini mushrooms; rinsed
1 tb Worcestershire sauce
1 tb Prepared grainy mustard
1 ts sherry or red wine vinegar
1/3 c Dry sherry or cider vineger
- mixed w/water (50/50)
2 Bay leaves
1 1/2 tb A-P flour
1/2 c Sour cream
12 oz Dried egg noodles *
1 1/2 tb Minced parsley
1/2 Recipe E-Z roasted mushrooms
- opt

* Or use fresh home made egg noodles. - UDD

Blot meat dry with paper towels and season meat
generously with salt and pepper. In a large skillet,
heat oil over high heat until just smoking. Add half of
the meat and cook until browned all over, flipping
occasionally, 6 to 8 minutes. Transfer seared meat and
remaining unseared eat to a slow cooker and stir in
onion, garlic, broth, porcini mushrooms, Worcestershire,
mustard, vinegar, sherry, bay leaves, 1/2 teaspoon salt,
and 1/2 teaspoon pepper until well combined . Cover and
cook on low until meat if fall-apart-tender, 8 to 10
hours.

Once meat is cooked, use a slotted spoon to transfer to
a bowl. Use 2 forks to shred meat into chunks, removing
and discarding any fatty parts. Season to taste with
salt and pepper if needed. Cover to keep warm.

Pour the remaining liquid in the slow cooker into a
medium saucepan over medium-high heat and bring to a
simmer. Slowly whisk in flour, taking care there are no
lumps. Whisk in sour cream and simmer until the sauce
thickens, 3 to 4 minutes. Season to taste with salt and
pepper.

In a large sauce pot, bring water to a boil over high
heat. Add noodles and cook until tender according to
package directions. Drain and divide into individual
serving bowls. Top with meat and spoon finished sauce on
top. Garnish with parsley and serve.

MAKE-AHEAD AND STORAGE: The shredded meat and prepared
sauce can be refrigerated together in an airtight
container for up to 5 days.

By Jennifer Olvera

Makes: 6 to 8 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... My only exercise is jogging my memory and wrestling with my conscience.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

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)

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)

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)

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

... Best thing about being an amoeba is no one can say "you're out of shape". --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

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)

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 225├╕F/105├╕C

Insert an oven safe remote thermometer into the center of
the roast and program the thermometer to alert @ 115├╕F/46├╕C
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 175├╕F/80├╕C
and continue roasting. The idea is that this tough cut of
meat will become most tender if slow roasted with an
internal temp under 122├╕F/50├╕C as long as possible.

Change the alert temperature of the thermometer without
opening the oven to 130├╕F/55├╕C 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

MMMMM

... The 3 types of men: 1) Intelligent 2) Nice Looking 3) @FN@
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)