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
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