Quoting Nancy Backus to Jim Weller <=-

I've not found chuck steaks and such to be especially tender...

Except for the flat iron cut, they're not. They're meant for
braising not grilling.

There's a good article on the different chuck cuts here:

https:##www.thespruceeats.com#beef-chuck-steaks-and-roasts-995239

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

Title: Lithuanian Braised Beef with Horseradish Filling
Categories: Lithuanian, Beef
Yield: 4 servings

1 kg (2 lbs) beef rump
50 g (2 oz) butter
Pepper and salt to taste
1 Onion, finely cut
1 Carrot, sliced
1 Parsnip, sliced
1 Leek, sliced
1 Celery root, diced
FILLING
1/2 c Freshly grated horseradish
Root
50 g (2 oz) butter
50 g (2 oz) bread crumbs
1 ts Sugar
2 Egg yolks
Juice of 1/2 lemon

Rub meat with salt and pepper, brown in hot butter. Place browned
meat into a deep baking pan, add 1/2 cup of meat or vegetable stock
and vegetables, bay leaves. Place in preheated oven and braise at
325F/165C, until meat is half done.

To make filling melt butter, add bread crumbs, horseradish, sugar,
lemon juice and yolks beaten with salt. Mix all ingredients well and
put on low heat, stirring continuously until yolks are cooked.

Make several cuts in meat, fill with horseradish mixture. Return
meat to oven and braise until meat is tender. Then slice meat, cover
with pan juices, and serve with potatoes and fresh vegetables.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... How to prepare Tofu: 1. Throw it in the trash. 2. Grill some meat.

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JIM WELLER wrote to NANCY BACKUS <=-

I've not found chuck steaks and such to be especially tender...

Except for the flat iron cut, they're not. They're meant for
braising not grilling.

There's a good article on the different chuck cuts here:

https:##www.thespruceeats.com#beef-chuck-steaks-and-roasts-995239

If that list doesn't contain the "chuck eye steak" then it's just more pretentious hogwash.

UPDATE: I did a C&P with that URL and got basic page - a search on
"chuck steaks and roasts" got me to a pageant of individual articles.
Their chuck-eye entry and the one quoted below are very similar. I have
to imagine that one cribbed from the other or both cribbed from the
same source.

"What is a chuck eye steak? It is often referred to as the poor man's
rib eye and that is for good reason. Rib eyes are cut from the 6th to
the 12th rib of the cow. The chuck eye is cut off the 5th rib. Don't
confuse them with chuck steaks. These are chuck EYE steaks. There are
only two chuck eye steaks per cow so they aren't always available. But
when they are, they are quite the treat at a much discounted rate from
the lauded rib eye The chuck eye does not quite have the flavor of the
rib eye, particularly the money muscle around the top, outer edge,
and isn't quite as tender, but it is darn close. And for the price
difference, it's well worth the slight downgrade. To compensate for
it not quite being a rib eye, I don't recommend taking the chuck eye
steak beyond medium." https://tinyurl.com/CHUCKIES-EYE

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

Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving

16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil

Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.

Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes or less per side.

Allow to rest for an additional 3 minutes on the plate.

Enjoy.

Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.

Recipe by Bill Hilbrich

UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

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On 2019 Apr 19 22:20:58, you wrote to JIM WELLER:

"What is a chuck eye steak? It is often referred to as the poor man's
rib eye and that is for good reason. Rib eyes are cut from the 6th to
the 12th rib of the cow. The chuck eye is cut off the 5th rib. Don't confuse them with chuck steaks. These are chuck EYE steaks. There are
only two chuck eye steaks per cow so they aren't always available. But when they are, they are quite the treat at a much discounted rate from
the lauded rib eye The chuck eye does not quite have the flavor of the
rib eye, particularly the money muscle around the top, outer edge,
and isn't quite as tender, but it is darn close. And for the price difference, it's well worth the slight downgrade. To compensate for
it not quite being a rib eye, I don't recommend taking the chuck eye
steak beyond medium." https://tinyurl.com/CHUCKIES-EYE

now that's interesting! here we've been thinking they were taking the chuck and
using the "eye" from that... before my dad passed, we were getting a lot of ""chuck eye"" steaks instead of ribeye... they were thicker, less expensive and
a bit tougher... we like them pan seared to rare or med-rare but a long slow cook like you do with chuck was good, too... almost like a hunk of roast... just don't do it too high and fast or it will be tough...

FWIW: we only use fresh ground pepper and salt on our steaks... then in a hot pan for several minutes until they release on their own... flip once and cook for a little longer... plate and cover with foil to rest for 5 minutes... then enjoy! sometimes, we'd put garlic and/or onion powder on the top side after the
flip and just let it season in the juices... we never flip beef more than once, either ;)

)\/(ark

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mark lewis wrote to Dave Drum <=-

rib eye, particularly the money muscle around the top, outer edge,
and isn't quite as tender, but it is darn close. And for the price difference, it's well worth the slight downgrade. To compensate for
it not quite being a rib eye, I don't recommend taking the chuck eye
steak beyond medium." https://tinyurl.com/CHUCKIES-EYE

now that's interesting! here we've been thinking they were taking the chuck and using the "eye" from that... before my dad passed, we were getting a lot of ""chuck eye"" steaks instead of ribeye... they were thicker, less expensive and a bit tougher... we like them pan seared to rare or med-rare but a long slow cook like you do with chuck was good, too... almost like a hunk of roast... just don't do it too high and
fast or it will be tough...

When I buy real rib eye steaks I generally tell the meat cutter to slice
then the thickness of the length of my thumb .... IOW about an inch
thick and approximately one pound. I've never seen a chuck-eye steak
any thicker than that. I do any steak (except round) no more than the
rare side of medium rare.

One of the tests to see if the meat cutters at your stupormarkup know
their muttons is to ask for a chuck-eye steak. If you get a blank look
start buying your meat somewhere else. Bv)=

FWIW: we only use fresh ground pepper and salt on our steaks... then in
a hot pan for several minutes until they release on their own... flip
once and cook for a little longer... plate and cover with foil to rest
for 5 minutes... then enjoy! sometimes, we'd put garlic and/or onion powder on the top side after the flip and just let it season in the juices... we never flip beef more than once, either ;)

The lemon-pepper I use is lemon zest and coarse grind black pepper. If
I am dining out and ordering a steak I will ask for lemon wedges and
some extra butter - to make an impromptu lemon-butter to go with the
S&P applied at table.

Have you bought into the new marketroid "flat-iron" steaks? They're
really, when at home in their jammies, chuck blade steaks cut small.
FEH! I have no problem with chuck steaks if I know my store/butcher.

Other than the piece of gristle dead in the middle (and easy to cut
around) they're pretty decent - if not well-marbled. Not as tender as
the chuck-eye but certainly more tender than butt sirloin and quite
flavourful. Also le$$ than flat-iron, sirloin, etc. I buy chuck steaks
about 1/2" thick and use them for sandwich steaks - done on the George.

This recipe calls for chuck-eye. But it should work with chuck steaks
if you cut the gristle out before grilling. And use something more
substantial than Wonder Bread for your sammich. Bv)=

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

Title: George Foreman Polynesian Steak
Categories: Five, Beef, Sauces
Yield: 2 servings

2 tb Soy sauce
1 cl Garlic; minced
1 ts Honey
2 (6 oz ea) chuck-eye steaks

Combine first 3 ingredients. Marinate the steak in the
mixture for approximately one hour in refrigerator.

Heat The contact grill for 3-5 minutes. Place the
marinated steak onto the heated grill. Grill for 3
minutes, open grill, add the rest of the marinade sauce
to the top of the steaks. Grill for 1 more minute.

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

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

the "chuck eye steak"
the poor man's rib eye
The chuck eye is cut off the 5th rib.

I forgot about that cut. Yeah, they're very flavourful and quite
tender. I guess it didn't spring to mind as they just never show up
in any of the stores in my town. I don't get flat iron steaks here
either, just blade steaks that I split and trim myself.

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

Title: Lithuanian Cooked Beef with Mushrooms
Categories: Lithuanian, Beef, Mushrooms
Yield: 4 servings

1 kg (2 lbs) beef brisket
5 Dried boletus mushrooms
2 Onions, finely chopped
1 Each, carrot, parsnip,
Celery root
1 tb Flour
50 g (2 oz) butter
1/2 c Sour cream
1/2 c Meat broth
Salt to taste

Prepare vegetable broth with aromatic vegetables, strain. Bring
broth to a boil, place meat in broth and cook for about 1 hour,
until tender. Simmer soaked mushrooms in meat broth, when mushrooms
are soft, add fried onion, flour, sour cream, mix well and heat
until sauce thickens.

To serve: slice brisket, arrange on platter, cover with mushroom
sauce and mashed potatoes.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Here's to steak when you're hungry and whisky when you're dry

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JIM WELLER wrote to DAVE DRUM <=-

the "chuck eye steak"
the poor man's rib eye
The chuck eye is cut off the 5th rib.

I forgot about that cut. Yeah, they're very flavourful and quite
tender. I guess it didn't spring to mind as they just never show up
in any of the stores in my town. I don't get flat iron steaks here
either, just blade steaks that I split and trim myself.

Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak
cut with the grain from the shoulder (chuck) of the animal. So, you're
just making your own "flat iron steak" and the marketers be damned.

I much prefer chuck steaks (blade or eye) to the much more "chewy" cuts
like round or butt sirloin - which I think is a marketroid term for a
top round segment only approximately from the same region as a "real"
sirloin steak.

Believe as much as you care to of the title of this recipe.

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

Title: Perfect Flat Iron Steak
Categories: Beef, Herbs, Wine
Yield: 6 servings

2 lb Flat iron steak
2 1/2 tb Olive oil
2 cl Garlic; minced
1 ts Chopped fresh parsley
1/4 ts Chopped fresh rosemary
1/2 ts Chopped fresh chives
1/4 c Cabernet Sauvignon
1/2 ts Salt
3/4 ts Ground black pepper
1/4 ts Dry (Colman's) mustard

Place the steak inside of a large resealable bag. In a
small bowl, stir together the olive oil, garlic,
parsley, rosemary, chives, Cabernet, salt, pepper and
mustard powder. Pour over the steak in the bag. Press
out as much air as you can and seal the bag. Marinate in
the refrigerator for 2 to 3 hours.

Heat a nonstick skillet over medium-high heat. Fry the
steak in the hot skillet for 3 to 4 minutes on each
side, or to your desired degree of doneness. Discard the
marinade. These steaks taste best at medium rare. Allow
them to rest for about 5 minutes before slicing into
serving pieces.

NOTE:This recipe was created from a combination of
different recipes that I read when I was looking for the
perfect iron steak. I combined, adjusted, and finally
perfected it to my taste. I'm sure you will love it as
well. After all it is perfection. - Jay Knott

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

Uncle Dirty Dave's Archives

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Quoting Jim Weller to Nancy Backus on 04-18-19 23:02 <=-

I've not found chuck steaks and such to be especially tender...

Except for the flat iron cut, they're not. They're meant for
braising not grilling.

Back when I was cooking them, I usually broiled them in the oven... and
growing up, Daddy got the chuck roasts and we baked them... Daddy would
cut the slices so thin, they didn't have enough substance to be tough
(I'm exaggerating just a little, but he could make a small roast last
for more than two meals, feeding a family of 8-10, and that is no
exaggeration at all)....

There's a good article on the different chuck cuts here:

https:##www.thespruceeats.com#beef-chuck-steaks-and-roasts-995239

I'll check it out sometime... :) Are those # signs supposed to be /
signs....?

ttyl neb

... There's no point in being grown up if you can't act childish sometimes

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NANCY BACKUS wrote to JIM WELLER <=-

There's a good article on the different chuck cuts here:

https:##www.thespruceeats.com#beef-chuck-steaks-and-roasts-995239

I'll check it out sometime... :) Are those # signs supposed to be / signs....?

Here's the source I used. I suspect that both pages are cribbed from
the same source ..... similarities abound.

https://tinyurl.com/CHUCKIES-EYE

In this recipe the "steak" title is Adolph's. AFAIAC any cut of chuck
beef weighing that much is a roast. Still it looks good.

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

Title: Adolph's Grilled Chuck Steak
Categories: Five, Beef, Sauces
Yield: 4 servings

4 lb Chuck steak; trimmed
Salt, pepper & garlic
- powder
Barbecue sauce
1 c Wood chips

Season your steak with the salt, pepper and garlic
powder.

Prepare your grill with a two-level fire so there is a
hot side and a cool side. I will put all the coals on
one side and leave the other side empty.

When the fire is ready, oil the grill grate and place
the steak on the hot side. Sear each side of the steak
for 2 to 4 minutes each.

When it is seared, move it to the cool side of the grill
and coat generously with barbecue sauce. Put the wood
chips on the coals and close the lid on the grill.

Cooking time really depends on the thickness of the
steak and how you want it done. I like mine medium-rare,
so I cook to an internal temperature of about 145°F. (I
always cook with an instant-read thermometer) For a 2"
cut, that is about 20 minutes, depending on your fire.

When it is done, the meat will have that sweet flavor of
the barbecue sauce and a hint of smoke and will be juicy
and flavorful. This is also good the next day for
sandwiches or a salad.

Adolph Minsky

Milwaukee Journal Sentinel - 2016

RECIPE FROM: http://archive.jsonline.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

blade steaks that I split and trim myself.

So, you're just making your own "flat iron steak"

Exactly.

the marketers be damned.
a marketroid term

Actually the cut was developed for the National Cattlemen's Beef
Association by the Department of Animal Science at the University
of Nebraska along with the petite tender and the ranch steak which
are all cut from the shoulder clod and, along with a few other
innovations in meat cutting, increased the value of cattle by about
$50 a head which benefits both the rancher and the consumers who love
steak more than they do stew and burgers. More steaks per steer is a
good thing.

Believe as much as you care to of the title of this recipe.

Title: Perfect Flat Iron Steak
2 1/2 tb Olive oil
2 cl Garlic; minced
1 ts Chopped fresh parsley
1/4 ts Chopped fresh rosemary
1/2 ts Chopped fresh chives
1/4 c Cabernet Sauvignon
1/2 ts Salt
3/4 ts Ground black pepper
1/4 ts Dry (Colman's) mustard

Actually that sounds like a great marinade to me. I wouldn't discard
it though, but work it into a sauce, boiled and thickened with corn
starch or a roux.

Cheers

Jim

... Stop making new flavours of Coca-Cola & just put the cocaine back in!

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Quoting Nancy Backus to Jim Weller <=-

I've not found chuck steaks and such to be especially tender...

they're not.

Back when I was cooking them, I usually broiled them in the oven

I sometimes pan fry or grill them knowing they'll be tough but
generally braise/stew them. Tenderising with a mallet and/or long
marination in an acidic marinade helps a lot.

Daddy got the chuck roasts and we baked them... Daddy would
cut the slices so thin, they didn't have enough substance to be
tough

That too is helpful. Another way to stretch a roast is mashed
potatoes or toast or Yorkshire pudding with LOTS of gravy.

he could make a small roast last for more than two meals,
feeding a family of 8-10, and that is no exaggeration at all)....

We were never short of meat growing up as we lived in the country and
bought our beef and pork by the side from right next door (and got
all the offal for free as the farmer was not fond of any of it),
raised our own chickens, snared rabbits and hunted and fished. The
only thing I can recall wanting larger and more frequent portions of
would be store bought bacon and shellfish.

There's a good article on the different chuck cuts here:

https:##www.thespruceeats.com#beef-chuck-steaks-and-roasts-995239

Are those # signs supposed to be / signs....?

Yes, but if you copy and paste it should resolve itself
automatically.

It appears that Lithuanians have lots of dairy cows to have so much
sour cream but seem to eat much more pork than beef...

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

Title: Lithuanian Homemade Sausage in Caraway Sauce
Categories: Lithuanian, Groundmeat, Pork, Sausage
Yield: 6 servings

SAUSAGES:
800 g (1 3/4 lbs) ground pork
1 Onion, finely chopped
3 Garlic cloves, minced
1/4 ts Pepper
100 g (6 tb) butter
Salt to taste
Pork casings
SAUCE:
20 g (4 teaspoons) butter
20 g (4 teaspoons) flour
1 c Stock
1/4 Grated nutmeg
30 g (2 tb) caraway seed
1/2 ts Sugar
Salt and pepper to taste
Sour cream

Add onion, garlic, pepper and salt to ground meat, mix well and
stuff casings. Cook sausages in salted water for 30-45 minutes,
then fry cooked sausages in butter until lightly browned.

To make sauce simmer caraway seed in sausage cooking water for 10
minutes, strain. Fry flour in butter, add caraway water, stir
well. Add sour cream, season with sugar, salt and heat on low heat
until sauce has thickened.

Serve fried sausage covered with caraway sauce, with mashed potatoes
and braised cabbage.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... If you chase two rabbits, both will escape.

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JIM WELLER wrote to DAVE DRUM <=-

blade steaks that I split and trim myself.

So, you're just making your own "flat iron steak"

Exactly.

the marketers be damned.
a marketroid term

Actually the cut was developed for the National Cattlemen's Beef Association by the Department of Animal Science at the University
of Nebraska along with the petite tender and the ranch steak which
are all cut from the shoulder clod and, along with a few other
innovations in meat cutting, increased the value of cattle by about
$50 a head which benefits both the rancher and the consumers who love steak more than they do stew and burgers. More steaks per steer is a
good thing.

Certainly more steaks is good. But, the terminology is ALL marketroid
speak. Weasel words and worse.

Believe as much as you care to of the title of this recipe.

Title: Perfect Flat Iron Steak
2 1/2 tb Olive oil
2 cl Garlic; minced
1 ts Chopped fresh parsley
1/4 ts Chopped fresh rosemary
1/2 ts Chopped fresh chives
1/4 c Cabernet Sauvignon
1/2 ts Salt
3/4 ts Ground black pepper
1/4 ts Dry (Colman's) mustard

Actually that sounds like a great marinade to me. I wouldn't discard
it though, but work it into a sauce, boiled and thickened with corn
starch or a roux.

I seldom discard non-dairy based marinades even if the profligate recipe
writer thinks it's a good thing so to do. Many of my marinades contain
too many acidic components for cornflour to be an effective thickener.
So I generally do roux or arrowroot.

Arrowroot, it seems, is gaining in popularity - much like the flatiron
steaks. It's even trendy because it's gluten-free, grain-free and paleo- friendly. Bv)=

I got onto it for use in my chilli ..... mostly because the acids in
the chilli tend to defeat the thickening of cornflour ... and because arrowroot powder has no taste and leaves food glossy and clear, whereas cornstarch has a slight taste and leaves food cloudy and opaque.

Arrowroot thickens at a lower temperature than flour or cornstarch, so
a "three bubble" simmer is perfect, plus it's not weakened by acidic ingredients. The downside is that it does not work well with dairy
(not a problem with chilli) forming a slimy, gloppy mixture.

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

Title: Arrowroot Biscuits
Categories: Desserts, Snacks
Yield: 18 cookies

1/4 c Butter; softened
1/2 c White sugar
1 lg Egg
1/2 ts Vanilla extract
1 c All-purpose flour
1/2 c Arrowroot flour
1/2 ts Baking powder
1/4 ts Salt

Set oven @ 350°F/175°C.

Grease baking sheets or line with parchment paper.

Beat butter and sugar just until smooth. Beat in egg and
vanilla.

Combine flour, arrowroot flour, baking powder, and salt.
Add to butter mixture and mix well. Divide dough in
half.

On a lightly floured surface, roll half the dough out
1/8" thick. Cut into 2 1/2" rounds. Transfer rounds to
prepared baking sheet; prick with fork. Repeat with
remaining dough.

Bake until edges are golden brown, 8 to 10 minutes.
Allow a bit more baking time if rolled thicker.

"These do not spread in baking."

Recipe By: Anne Paisley

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Nancy Backus on 04-22-19 11:21 <=-

Here's the source I used. I suspect that both pages are cribbed from
the same source ..... similarities abound. https://tinyurl.com/CHUCKIES-EYE

Possible.... another thing to check out eventually... ;)

In this recipe the "steak" title is Adolph's. AFAIAC any cut of chuck
beef weighing that much is a roast. Still it looks good.

From the recipe, it appears that what is expected is a 2" cut of meat
(which would be a rather large chunk even so, at 4 pounds).... so would
appear to be somewhere between a roast and a steak....

ttyl neb

... If you focus only on the thorns you will miss the beauty of the rose.

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NANCY BACKUS wrote to DAVE DRUM <=-

Quoting Dave Drum to Nancy Backus on 04-22-19 11:21 <=-

Here's the source I used. I suspect that both pages are cribbed from
the same source ..... similarities abound. https://tinyurl.com/CHUCKIES-EYE

Possible.... another thing to check out eventually... ;)

In this recipe the "steak" title is Adolph's. AFAIAC any cut of chuck
beef weighing that much is a roast. Still it looks good.

From the recipe, it appears that what is expected is a 2" cut of meat (which would be a rather large chunk even so, at 4 pounds).... so
would appear to be somewhere between a roast and a steak....

Chuck roasts, in my experience, tend to be flat pieces of meat unlike
a rump roast or petite sirloin roast or bottom round roast, etc. There
is one chuck roast - the cross-rib - which is not a blade cut. So, I'm
going to stick with calling a 4# chunk of meat 2" thick a roast.

A mandoline *really* helps when slicing the tatties and onions for this
recipe. One of those things I did without for far too long and now can't imagine being without.

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

Title: Casserole Crock-Pot Chuck
Categories: Five, Beef, Potatoes, Vegetables, Herbs
Yield: 4 Servings

3 1/2 lb (to 4 lb) boneless chuck
- roast
4 lg Russet potatoes; peeled,
- sliced 3/16" thick
2 lb Bag "baby" carrots
2 lg Onions; peeled, sliced thin
1 1/4 oz Pkt onion soup mix

Layer the bottom of the casserole with the sliced
potatoes. Salt and pepper the beef on both sides and
lay on the spuds.

Fill in around the sides with the carrots and cover
all with the sliced onions. Sprinkle the packet of
onion soup mix over the top.

Secure the lid to the casserole and cook on low for
about 6 hours (high for 2 1/2 to 3 hours)

Serves 4 well - with leftovers

RECIPE FROM: Dave's imagination, done on the fly

Uncle Dirty Dave's Kitchen

MMMMM

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Quoting Jim Weller to Nancy Backus on 04-22-19 19:56 <=-

I've not found chuck steaks and such to be especially tender...

they're not.

Back when I was cooking them, I usually broiled them in the oven

I sometimes pan fry or grill them knowing they'll be tough but
generally braise/stew them.

Daddy'd get chuck stew beef that we used for stew... generally cooked in
the pressure cooker, back in the day....

Tenderising with a mallet and/or long
marination in an acidic marinade helps a lot.

I suppose it would... here's another instance where I'm not really so
much a "Real" cook.... ;) More effort than I'm likely to do....

Daddy got the chuck roasts and we baked them... Daddy would
cut the slices so thin, they didn't have enough substance to be
tough

That too is helpful. Another way to stretch a roast is mashed
potatoes or toast or Yorkshire pudding with LOTS of gravy.

Didn't have any of those growing up... usually had rice (potatoes were
part of the stew, though), and a veggie and some sort of fruit as a
salad.... eg a slice of pineapple on a small bit of lettuce often with
cottage cheese, or maybe just applesauce....

he could make a small roast last for more than two meals,
feeding a family of 8-10, and that is no exaggeration at all)....

We were never short of meat growing up as we lived in the country and bought our beef and pork by the side from right next door (and got
all the offal for free as the farmer was not fond of any of it),
raised our own chickens, snared rabbits and hunted and fished. The
only thing I can recall wanting larger and more frequent portions of
would be store bought bacon and shellfish.

Daddy was a college physics professor, alternating with years that he
did research in a Navy physics lab (we moved a lot)... no gardens, no livestock, no hunting or fishing.... He was a good grocery shopper,
though... ;)

There's a good article on the different chuck cuts here:
https:##www.thespruceeats.com#beef-chuck-steaks-and-roasts-995239

Are those # signs supposed to be / signs....?

Yes, but if you copy and paste it should resolve itself
automatically.

Using BW in DOS, I'm not doing copy/paste... just writing it down to
type into the GoTo line in my text browser....

It appears that Lithuanians have lots of dairy cows to have so much
sour cream but seem to eat much more pork than beef...

Well, once you kill the milch cow, there's no more cream.... ;)

ttyl neb

... Price is what you pay. Value is what you get.

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NANCY BACKUS wrote to JIM WELLER <=-

I've not found chuck steaks and such to be especially tender...

they're not.

Back when I was cooking them, I usually broiled them in the oven

I sometimes pan fry or grill them knowing they'll be tough but
generally braise/stew them.

Daddy'd get chuck stew beef that we used for stew... generally cooked
in the pressure cooker, back in the day....

I've never understood people who buy pre-cut stew meat. When I was very
young and on my own (and teaching myself to shop/cook/survive) I was at
the Piggly Wiggly stupormarkup and there was stew beef next to chuck
roasts so the comparison was *very* easy. The pre-cut meat was 25% more
costly than the roast .... and a little light bulb went off in my gourd
as I mused "Hmmmmmm, less for the whole enchilada and I *do* own a knife
and a cutting board." Plus you get to freeze the bones until you have
enough for a nice pot of beef stock.

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

Title: Classic Beef Stew
Categories: Beef, Vegetables, Wine, Stews
Yield: 9 Servings

4 lb Stew beef, trimmed, in 2"
- pieces
1 c All-purpose flour
1/3 c Olive oil; more if needed
2 lg Onions; diced
6 oz Can tomato paste
1 c Dry red wine
1 lb Potatoes; in 2" pieces
1/2 lb Baby carrots
2 c Beef broth
1 tb Salt
1 ts Dried thyme leaves
1 California bay leaf
1 c Peas; fresh or frozen

Coat the beef in the flour. Heat a few tablespoons of the
oil in a large skillet over medium-high heat. Brown the
meat, a few pieces at a time, adding more oil as necessary.
Transfer to a 4 to 6 qt thick crockery pot.

Add the onions to the skillet and cook over medium heat
until tender, about 10 minutes. Stir in the tomato paste and
coat the onions; transfer to the pot.

Pour the wine into the skillet and scrape up any browned
bits; add to the cooker. Stir in the potatoes, carrots,
broth, salt, thyme, and bay leaf.

Cover and cook on top of heating stove for 7 1/2 hours.
Add the peas and heat through.

From: http://www.realsimple.com

Uncle Dirty Dave's Kitchen

MMMMM

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Quoting Dave Drum to Nancy Backus on 04-25-19 11:10 <=-

In this recipe the "steak" title is Adolph's. AFAIAC any cut of chuck
beef weighing that much is a roast. Still it looks good.

From the recipe, it appears that what is expected is a 2" cut of meat
(which would be a rather large chunk even so, at 4 pounds).... so
would appear to be somewhere between a roast and a steak....

Chuck roasts, in my experience, tend to be flat pieces of meat unlike
a rump roast or petite sirloin roast or bottom round roast, etc. There
is one chuck roast - the cross-rib - which is not a blade cut. So, I'm going to stick with calling a 4# chunk of meat 2" thick a roast.

Call it what you want... ;)

A mandoline *really* helps when slicing the tatties and onions for
this recipe. One of those things I did without for far too long and now can't imagine being without.

I just cut mine in thickish slices.... never have owned a mandoline....

ttyl neb

... Hey, look! A completely new undocumented fea&%$#*@ NO CARRIER

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Quoting Dave Drum to Jim Weller <=-

"flat iron steak"

Certainly more steaks is good. But, the terminology is ALL
marketroid speak. Weasel words and worse.

Well they had to call it something. "Half a blade steak with the
gristle streak cut out" ain't gonna sell! [g]

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

Title: Lithuanian Cottage Cheese Potato Puffs
Categories: Lithuanian, Potatoes, Cheese
Yield: 4 servings

8 Raw potatoes, peeled and
Grated
200 g (1 cup) dry cottage cheese
1 Egg, beaten
2 tb Sour cream
Salt to taste

Drain some potato juice from grated potatoes, add cottage cheese,
egg, salt and mix well. Make small buns and place on a greased
cookie sheet. Paint buns with an egg wash and bake in a preheated
oven at 350F/180C, until nicely browned. Place baked buns in a deep
baking dish, cover with hot butter and sour cream sauce. Cover and
place in a warm oven for 10 minutes.

These puffs are eaten as a mid afternoon snack, especially during
summer.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... Kleenex dust makes you sneeze to sell more tissues.

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JIM WELLER wrote to DAVE DRUM <=-

"flat iron steak"

Certainly more steaks is good. But, the terminology is ALL
marketroid speak. Weasel words and worse.

Well they had to call it something. "Half a blade steak with the
gristle streak cut out" ain't gonna sell! [g]

Of course they could call it "a segment of muscle tissue from the corpse
of an immature castrated bull" if we're going to go for 'Truth in
Advertising' (as if!)

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

Title: Karta
Categories: Five, Exotic
Yield: 2 Servings

100 g Karta (horse rectum)
Salt
Green pepper
+=OR=+
Dill

Not for the faint-hearted. The thick part of the rectum
is washed, without removing the fat, and then carefully
turned inside out so that the fat is inside. It's washed
once more and then tied up at both ends. Karta can be
dried or smoked.

To dry karta it is covered with fine salt and kept in a
cool place for 1-2 days, then dried out.

Karta needs to be smoked for 24 hours and then dried for
2-3 days. After washing it well karta is boiled for 2
hours on a slow fire.

It is served cut into rings and decorated with green
pepper or dill.

From: http://www.members.iinet.net.au

Uncle Dirty Dave's Archives

MMMMM

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

Title: Horseman Stew (Pastissada #2)
Categories: Exotics, Wine, Stews
Yield: 4 Servings

2 lb Horse meat
4 ts Olive oil
2 oz Butter
1/2 lb Onions
1 1/4 lb Pureed Tomatoes
Salt & Pepper
1 pt Red wine *

* Wine should be either Amarone, Bardolino, or
Valpolicella

Tenderize the meat by pounding it with the dull side of
a heavy knife, and cut into cubes. Heat the oil and
butter in a large pan, and brown the chopped onions. Add
the tomatoes and the meat. Salt and pepper to taste, and
cook for about half an hour. Pour in the wine, cover and
cook over low heat for at least 3 hours.

Serve with Polenta or Potato Gnocchi.

Note: Pastissada is better reheated the next day.

Compliments of: Kathleen's Recipe Swap Page

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... When working with the insane, the best method is to pretend to be sane.

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NANCY BACKUS wrote to DAVE DRUM <=-

In this recipe the "steak" title is Adolph's. AFAIAC any cut of chuck
beef weighing that much is a roast. Still it looks good.

From the recipe, it appears that what is expected is a 2" cut of meat
(which would be a rather large chunk even so, at 4 pounds).... so
would appear to be somewhere between a roast and a steak....

Chuck roasts, in my experience, tend to be flat pieces of meat unlike
a rump roast or petite sirloin roast or bottom round roast, etc. There
is one chuck roast - the cross-rib - which is not a blade cut. So, I'm going to stick with calling a 4# chunk of meat 2" thick a roast.

Call it what you want... ;)

Oh, I shall. Always do. There's not a "politically correct" bone in my
head.

A mandoline *really* helps when slicing the tatties and onions for
this recipe. One of those things I did without for far too long and now can't imagine being without.

I just cut mine in thickish slices.... never have owned a mandoline....

I never had either, dismissing them as just another yuppified, unneeded expense/toy. Then this super deal popped up accompanied by a humourous
and well done marketing troll. So I let them reel me in. Now there are a
number of utensils/tool in my kitchen armoury that I'd surrender before
the mandoline ..... like the Cajun boat motor. (immersion blender)

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

Title: Mandolin's Grilled Tiger Prawns
Categories: Five, Seafood, Herbs, Citrus
Yield: 4 servings

12 Tiger prawns; heads on,
- shells intact
1 ts Paprika
1 ts Dried oregano
6 tb Extra virgin olive oil
Salt
1 Lemon; in 4 wedges to serve

Using a sharp pair of scissors, carefully cut through
the shell of each prawn from the backside, starting at
the tail and going through the body, stopping before the
head and exposing the vein.

Carefully remove the vein and rinse the prawns in cold
water, keeping the shells and heads intact and
essentially "butterflying" them.

Place 1/2 teaspoon paprika and 1/2 teaspoon oregano in a
bowl with the olive oil and mix well. Pour over the
prawns and leave to marinate for 15 minutes.

In the meantime, preheat the grill to medium and season
the prawns with sea salt. Grill the prawns for about 4
minutes on each side, moving them around so that the
shells don't burn.

Continue grilling until the flesh is opaque. Divide the
prawns between four plates and sprinkle with the rest of
the paprika and oregano.

Drizzle with olive oil and serve with lemon wedges.

By Sheridan Rogers

RECIPE FROM: http://www.sheridanrogers.com.au

Uncle Dirty Dave's Archives

MMMMM


... "They didn't want it good. They wanted it Wednesday." -- Robert A. Heinlein

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Quoting Nancy Backus to Jim Weller <=-

chuck stew beef ... generally cooked in the pressure cooker

I've never used a pressure cooker. And my family didn't use one
either when I was growing up. (Roslind's did though.) Our stews were
simmered slowly on the back of the stove (our first home was made of
log and didn't have central heating, just the kitchen stove and the
living room oil fired space heater (with grilles in the ceiling to
allow heat to rise to the bedrooms). The cookstove was wood burning
and those stews were winter meals. The house also had a "summer"
kitchen which was an uninsulated addition off the main kitchen with a
second stove and lots of windows that opened wide.

Today I use a crockpot.

Tenderising with a mallet and/or long
marination in an acidic marinade helps a lot.

More effort than I'm likely to do....

Really, there's no effort. The pounding takes but just minutes and
the marinades require no effort at all; just leave them alone
overnight.

Daddy got the chuck roasts and we baked them

We generally pot roast them.

a veggie and some sort of fruit as a salad.... eg a slice of
pineapple on a small bit of lettuce often with cottage cheese,
or maybe just applesauce....

Those cottage cheese and pineapple salads were all the rage in the
50s and early 60s but didn't stand the test of time and are rare
these days.

Using BW in DOS, I'm not doing copy/paste... just writing it down to
type into the GoTo line in my text browser....

Depending on which text editor your BW is tied too, you might be
able to. I use Q-Edit and it has a copy and paste function built
into it.

It appears that Lithuanians have lots of dairy cows to have so much
sour cream but seem to eat much more pork than beef...

Well, once you kill the milch cow, there's no more cream.... ;)

Yep. The recipe collection I downloaded had lots of veal recipes
though for the useless boy calves.

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

Title: Lithuanian Baked Veal Ham with Apples
Categories: Lithuanian, Veal
Yield: 10 servings

Veal ham
10 Sour apples
200 g (3/4 cup) butter
1 tb Caraway seed
1 ts Allspice
Bay leaves
Salt to taste
1 Onion, grated and juiced
Vinegar

Rub veal ham with mixture of allspice and salt. Soak meat in small
amount of acidulated water, turning meat over several times. Before
baking meat, poke small holes in it and fill with butter. Place meat
in greased baking pan, pour onion juice on top, sprinkle with
caraway seed, add some of the soaking water and bake in preheated
oven at 375F/190C, for about 1 1/2 hours, basting with pan juices as
meat bakes. Butter whole apples and bake separately.

To serve, slice meat and cover with pan juices, surround with baked
apples. Lingonberry sauce goes well with this dish.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Instant gratification takes too long!

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Quoting Dave Drum to Nancy Backus <=-

I've never understood people who buy pre-cut stew meat.
I *do* own a knife

Case in point: I have had a hankering for a beef stew since this
thread started. I picked up a four and a half pound boneless blade
roast that was priced at $6 /lb., while stewing beef was $9 and "beef
stir-fry strips" were at $11.

As mentioned earlier Lithuanians seem to eat far more pork than
beef, so here's a pork stew.

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

Title: Lithuanian Braised Pork with Horseradish
Categories: Lithuanian, Pork
Yield: 4 servings

1/2 kg (1 lb) pork, cut into small
Rectangles
2 Onions, finely cut
8 Potatoes, peeled and cubed
1/2 c Freshly grated horseradish
Root
1/2 c Sour cream
Salt and pepper to taste
3 Bay leaves
Fresh dill, parsley, onion
Greens, finely chopped
1 ts Sugar
Juice of 1 lemon

Rub meat with salt and pepper, sprinkle with lemon juice, marinate
for 1 hour. Bring 2 cups of water to a boil and cook marinated meat
until it is soft. Add potatoes, onions, bay leaves and cook for
another 20 minutes. Place meat onto serving platter, cover with sour
cream mixed with horseradish, sugar and salt. Sprinkle with dill,
parsley and onion greens. Serve hot with cooked potatoes.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM



Cheers

Jim


... Invention of broth: this water is vegan? Bring me some meat water!

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JIM WELLER wrote to DAVE DRUM <=-

I've never understood people who buy pre-cut stew meat.
I *do* own a knife

Case in point: I have had a hankering for a beef stew since this
thread started. I picked up a four and a half pound boneless blade
roast that was priced at $6 /lb., while stewing beef was $9 and "beef stir-fry strips" were at $11.

As mentioned earlier Lithuanians seem to eat far more pork than
beef, so here's a pork stew.

Vegetarian fare then ..... Bv)=

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

Title: Sos Pwa
Categories: Beans, Herbs, Chilies, Pork
Yield: 6 servings

3 c Beans
8 c Water
1 ts (ea) salt & black pepper
3 Cloves
2 cl Garlic; minced
5 tb Olive oil
1 Sprig fresh parsley; chopped
1 Shallot
1 tb Butter
Salty lard; diced
Hot pepper

Cleanse the beans, then put them in a pot of water. Cook
for about 1 hour 30 minutes. When they are tender (the
point of becoming porridge), turn off the heat.

Remove 3/4 of the beans and leave the rest in the
cooking water. Reduce the 3/4 in a blender to a puree.
Add 4 cups of warm water to the puree. Stir well and
pass through a sieve. Add the resulted liquid to the
cooking water and dispose of waste.

Reignite the fire and add salt, pepper, cloves, garlic,
parsley, and dumplings * and pepper.

In a skillet, heat 3 tablespoons oil, add the lard and
shallots. Let cook for 5 minutes and pour in the beans.
Reduce heat, simmer about 45 minutes.

* separate recipe

RECIPE FROM: http://en.kreyolcuisine.com

Uncle Dirty Dave's Archives

MMMMM

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

Title: Creole Dumplings
Categories: Breads
Yield: 6 servings

2 c Flour
1/2 c Water
1/2 ts Salt
1/2 ts Baking soda
1 tb Oil
1/2 ts Black pepper

Dumplings are easy to made balls of dough. Add them to
your soup or stew. They are also great in sos pwa.

In a large bowl, mix all the ingredients to form a
smooth and soft dough.

Taking 1 tablespoon of dough, making the dumplings, some
of elongated shape and some round, by rolling the dough
with the palms of your hands.

Add the dumplings at the end of cooking any soup, broth
or puree of peas.

RECIPE FROM: http://en.kreyolcuisine.com

Uncle Dirty Dave's Archives

MMMMM


... Pigs can turn vegetables into bacon. What's your superpower?

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On 04-28-19 22:59, Jim Weller <=-
spoke to Nancy Backus about chuck steaks <=-

I've never used a pressure cooker. And my family didn't use one
either when I was growing up. (Roslind's did though.) Our stews were simmered slowly on the back of the stove (our first home was made of

My mother's house was the only one they ever owned, bought after I left
home for college. It had an electric stove. The back burner had the
ability to lower and become a slow cooking stew burner. The pot sank
down so that the top was at stove top level. Our stove has a separate
setting for simmer.

Today I use a crockpot.

We not only use them, we have a full shelf full of them in different
sizes.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Curry 2
Categories: Chicken, Indian
Yield: 1 servings

5 lb Ready to cook stewing
-chciken
1 Onion, stuck with 4 whole
-cloves
3 Celery tops
1 tb Salt
1 Bay leaf
-Curry Sauce
2 1/2 c Hot milk
3 c Grated coconut
1/2 c Butter
2 Cloves of garlic, finely
-chopped
1 1/2 c Chopped onion
1/4 ts Ginger
1 1/2 tb Curry powder
2 c Chicken broth
1/2 c Sifted all purpose flour
1 ts Salt
1 tb Lemon juice
1 c Light cream

In 6 quart kettle, place chicken, 12 cups water, onion stuck with
cloves, celery tops, salt and bay leaf; bring to boiling. Reduce heat,
and simmer, covered, 2 hours or until chicken is tender.

Remove chicken; let cool. Then cut off meat in large pieces. Reserve 2
cups of broth; strain.

Make Curry Sauce: Pour hot milk over coconut; let stand 45 minutes. In
1/4 cup hot water saute garlic, onion and ginger until onion is
tender - about 5 minutes. Stir in curry powder. Turn into top of
double boiler. Add chicken broth and coconut mixture. Simmer,
covered, over hot water, 1 hour; stirring occasionally.

Strain mixture, pressing out as much liquid as possible. Discard
coconut, garlic and onion. In medium saucepan, melt rest of butter.

Remove from heat. Stir in flour, then strained liquid until smooth;
bring to boiling, stirring constantly. Reduce heat and simmer for 5
minutes or until thickened and smooth. Stir in salt, lemon juice,
cream and chicken; heat gently to boiling.

Serve over white rice with raisins. (See next recipe.)
Makes 6 servings

Note: Instead of using stewing chicken and broth, you can use 4 cups
cooked cut up chicken and 2 cups canned chicken broth.

From: Anne Marie Chiappetta Date: 11 May 94

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Dale Shipp wrote to Jim Weller <=-

I've never used a pressure cooker. And my family didn't use one
either when I was growing up. (Roslind's did though.) Our stews
were simmered slowly on the back of the stove (our first home was
made of

My mother's house was the only one they ever owned, bought after
I left home for college. It had an electric stove. The back
burner had the ability to lower and become a slow cooking stew
burner. The pot sank down so that the top was at stove top level.
Our stove has a separate setting for simmer.

My grandmother had a Hotpoint electric stove like that. One big coil at
the left front position, smaller coils at the left rear and right front locations and a large hob (smooth surface) burner/plate for the "deep
well" burner at the right rear position. First click on the control for
the deep well was "Simmer".

It lowered as you describe.

Grandmother had a selection of pots made specifically for that feature/
burner ..... most of them the "Mary Dunbar" brand.

And I still have a cast iron cauldron made to fit into the right rear
opening of my Aunts Nancy and Eliza's wood/coal kitchen range. It has
a bail and tripod cast in legs for use over open fires, etc. And a cast
in girdle to hold against the surface of the range to keep it from
dropping into the firebox.

Today I use a crockpot.

We not only use them, we have a full shelf full of them in different sizes.

The only crockpot I don't have an example of - but wish I had room for
is the double and/or triple "buffet" version w/1.5 qt vessels.

I really like my little house - for the most part. But, if I ever hit on
one of my lottery tickets I am going to build a new home with a 24' X
24' kitchen at the centre and all else spoking off the kitchen. Lots of cabinets, counter space and cooking methods - definitely including at
least one double wall oven.

And the triple bottom crockpot. Great for parties.

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

Title: Buffalo Chicken Dip
Categories: Five, Poultry, Chilies, Cheese, Dips
Yield: 54 servings

2 Rotisserie chickens; skinned
- meat shredded
1 c Frank’s Red Hot Sauce
8 oz Cream cheese; softened
2 c Shredded cheddar cheese
13 oz Jar blue cheese dressing

Add hot sauce, cream cheese, and dressing to mixing
bowl. Mix on low speed until well blended, 30-60
seconds.

Mix in cheese.

Add chicken to cream cheese mixture.

Mix until blended to desired consistency. If you would
like your chicken chunky (better for serving on buns) do
not mix long at all (10-15 seconds, until just blended.)
If you would prefer a creamier, dip-like texture, mix a
little longer.

Transfer mixture to crock pot. Cook on low for 4-5
hours, then keep warm.

Serve with crackers, rolls, or celery sticks

Number of servings: 48-60

Author: Ruth Soukup

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

Uncle Dirty Dave's Archives

MMMMM

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

Title: Creamy Hot Crab Dip
Categories: Cheese, Chilies, Vegetables, Seafood, Dairy
Yield: 54 servings

24 oz Cream cheese
8 oz (2 cans) chopped green
- chilies
3/4 c Jarred salsa
1/2 c Milk
2 bn Green onions
16 oz Imitation (fake) crab
12 oz (2 cans) white (real) crab
- meat; drained
1 c Shredded parmesan cheese

Add cream cheese, salsa, milk, & green chilies to mixing
bowl. Mix on low until blended, about 30-45 seconds.

Thinly slice green onion; add to cream cheese mixture.

Flake crab meat into small pieces; add along with real
crab meat to cream cheese mixture.

Add parmesan cheese to cream cheese mixture. Mix on low
speed until blended, about 20-30 seconds.

Transfer mixture to crock pot. Cover and cook on low for
4 hours, stirring once or twice, then keep warm. Serve
with crackers or sliced baguette.

Author: Ruth Soukup

Number of servings: 48-60

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

Uncle Dirty Dave's Archives

MMMMM


... I like food too much to go on some crazy diet.
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Quoting Dave Drum to Nancy Backus on 04-27-19 06:46 <=-

Daddy'd get chuck stew beef that we used for stew... generally cooked
in the pressure cooker, back in the day....

I've never understood people who buy pre-cut stew meat. When I was
very young and on my own (and teaching myself to shop/cook/survive) I
was at the Piggly Wiggly stupormarkup and there was stew beef next to chuck roasts so the comparison was *very* easy. The pre-cut meat was
25% more costly than the roast .... and a little light bulb went off in
my gourd as I mused "Hmmmmmm, less for the whole enchilada and I *do*
own a knife and a cutting board." Plus you get to freeze the bones
until you have enough for a nice pot of beef stock.

I think Daddy managed to get a deal on the pre-cut... he might have cut
it down himself at some point, but by the time I was helping cook, he
was getting the pre-cut stuff, as I never had to cut it down, that I
remember, anyway.... Cutting up the veggies for the stew, yes.... We
made it with canned tomatoes and their juice, instead of the thicker
gravy.... Probably it went farther that way....

ttyl neb

... Anyone who considers protocol unimportant has never dealt with a cat

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Quoting Dave Drum to Nancy Backus on 04-28-19 11:55 <=-

A mandoline *really* helps when slicing the tatties and onions for
this recipe. One of those things I did without for far too long and now
can't imagine being without.

I just cut mine in thickish slices.... never have owned a mandoline....

I never had either, dismissing them as just another yuppified,
unneeded expense/toy. Then this super deal popped up accompanied by a humourous and well done marketing troll. So I let them reel me in. Now there are a number of utensils/tool in my kitchen armoury that I'd surrender before the mandoline ..... like the Cajun boat motor.
(immersion blender)

Haven't got one of those, either... my kitchen armoury isn't
particularly crowded with tools... ;) But, as I do keep saying... I'm
not a real cook... obviously... (G)

ttyl neb

... Backup not found: (A)bort (R)etry (P)anic (C)all Mom

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Quoting Jim Weller to Nancy Backus on 04-28-19 22:59 <=-

chuck stew beef ... generally cooked in the pressure cooker

I've never used a pressure cooker. And my family didn't use one
either when I was growing up. (Roslind's did though.) Our stews were simmered slowly on the back of the stove (our first home was made of
log and didn't have central heating, just the kitchen stove and the
living room oil fired space heater (with grilles in the ceiling to
allow heat to rise to the bedrooms). The cookstove was wood burning
and those stews were winter meals. The house also had a "summer"
kitchen which was an uninsulated addition off the main kitchen with a second stove and lots of windows that opened wide.

Truly a different upbringing... ;) We did lots of things in the
pressure cooker... including liver and onions... my sister gave me a
a cooker as a wedding present, just so that I could continue to cook
liver and onions... little knowing that I hated it that way, and much
preferred to have the liver right after it was seared, before it made it
into the pressure cooker... (G) I did use it for some other things,
early on, before it fell into disuse.... :)

Today I use a crockpot.

I used one of those, or at least a version of a slow cooker, for a
while, too....

Tenderising with a mallet and/or long
marination in an acidic marinade helps a lot.

More effort than I'm likely to do....

Really, there's no effort. The pounding takes but just minutes and
the marinades require no effort at all; just leave them alone
overnight.

It's again a case of what you see as trivial as a real cook versus what
I don't see as particularly trivial... (G) The pounding takes
measurable time, and the marinades have to be put together before
putting the meat into them, and then ignoring overnight... As I keep
saying, I'm not really a cook, although I enjoy cooking well enough...
on occasion... :)

a veggie and some sort of fruit as a salad.... eg a slice of
pineapple on a small bit of lettuce often with cottage cheese,
or maybe just applesauce....

Those cottage cheese and pineapple salads were all the rage in the
50s and early 60s but didn't stand the test of time and are rare
these days.

I doubt that we were served them because it was the rage.... More
likely, it was that Daddy liked cottage cheese, and liked to combine it
with various canned fruits... sometimes it was peach halves/slices,
sometimes pear halves/slices... made the fruit (and the meat) go farther without quite starving us... ;) Long after we all had left the house,
Mommy and Daddy were still doing those as a salad... :)

I still see the equivalent in restaurants as a "fruit and cottage cheese
plate" or some such... :)

Using BW in DOS, I'm not doing copy/paste... just writing it down to
type into the GoTo line in my text browser....

Depending on which text editor your BW is tied too, you might be
able to. I use Q-Edit and it has a copy and paste function built
into it.

Oh, I can cut and paste using the MicroEMACS I'm using as a text
editor... into a separate text file... which perhaps my text browser
could look at and use the link... but I think it only does that with
HTML which I try to avoid, and which isn't here in the echo...
thankfully... :) I can't just open another window and fire up the web
browser with the cut-and-paste link....

ttyl neb

... Oreos are as addicting as cocaine but better for dipping in milk.

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NANCY BACKUS wrote to DAVE DRUM <=-

A mandoline *really* helps when slicing the tatties and onions for
this recipe. One of those things I did without for far too long and now
can't imagine being without.

I just cut mine in thickish slices.... never have owned a mandoline....

I never had either, dismissing them as just another yuppified,
unneeded expense/toy. Then this super deal popped up accompanied by a humourous and well done marketing troll. So I let them reel me in. Now there are a number of utensils/tool in my kitchen armoury that I'd surrender before the mandoline ..... like the Cajun boat motor.
(immersion blender)

Haven't got one of those, either... my kitchen armoury isn't
particularly crowded with tools... ;) But, as I do keep saying...
I'm not a real cook... obviously... (G)

Whereas mine has far too many. I'm slowly whittling away at the unused
utensils and small appliances as I transfer from cooking to convenience.

It's a lot easier and cost effective for one in my situation to eat out
or do take-away. But, I *still* get the urge to cook something - whether
to try it out or to prove "I can make that better at home".

My latest replacement is a "ricer" because mine got lost in the move
from the tin can to the real house. And it's my favourite way of mashing potatoes. (Cauliflower too).

This recipe is on my round tuit list ......

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

Title: Herbert's Hanger Steak w/Cauliflower & Roasted Grapes
Categories: Beef, Vegetables, Fruits, Dairy, Cheese
Yield: 4 Servings

150 g (5 1/2 oz) red grapes; in sm
- bunches
700 g (1 lb 9 oz) hanger steaks
Salt & fresh ground pepper

MMMMM----------------------CAULIFLOWER MASH---------------------------
1 lg Cauliflower; into florets,
- stalk rough chopped
400 ml (14 fl oz) double cream
2 cl Garlic; peeled
75 g (2 1/2 oz) butter
100 g (3 1/2 oz) raclette cheese
1 ts Yeast extract
15 g (1/2 oz) Parmesan
Salt & fresh ground pepper

Set the oven @ 180°C/360°F - 160°C/320°F Fan - Gas 4.

Pick out about 200g/7oz of the small and medium-sized
cauliflower florets that have a good circular shape
and set aside.

To make the cauliflower mash, place the remaining
florets and the stalk in a saucepan. Pour in the cream,
add the garlic and 50g/1 3/4 oz of the butter. Simmer
over a medium heat for 10 minutes. Add the raclette
cheese and plenty of salt and pepper. Cook a further
5 minutes, or until the cauliflower is soft.

Add the contents of the pan to a blender and blend to
a puree. Push through a sieve into a clean pan, ready
to reheat to serve.

To make the roasted cauliflower, bring a large pan of
water to the boil, add the reserved florets and cook
for 2-3 minutes, or until tender. Drain and return to
the pan with the remaining butter & the yeast extract.
Stir until the butter has melted and the florets are
coated. Tip into a small roasting tin and roast in the
oven for 20 minutes.

Grate the Parmesan all over before serving.

Meanwhile, place the grapes in a separate roasting tin
and roast in the oven for 15 minutes, or until sticky
and soft.

Heat a griddle pan over a very high heat and season the
steaks with salt and pepper. Cook for 1-2 minutes on
each side - this type of steak is best served very rare
or it will become tough.

Rest the steaks for 10 minutes, before slicing and
serving with the cauliflower mash, roasted florets and
grapes.

By The Herbert Family - From Family Cooking Showdown

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

Uncle Dirty Dave's Archives

MMMMM

... Age and glasses of wine should never be counted.

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Quoting Dave Drum to Nancy Backus on 05-02-19 10:54 <=-

I never had either, dismissing them as just another yuppified,
unneeded expense/toy. Then this super deal popped up accompanied by a
humourous and well done marketing troll. So I let them reel me in. Now
there are a number of utensils/tool in my kitchen armoury that I'd
surrender before the mandoline ..... like the Cajun boat motor.
(immersion blender)

Haven't got one of those, either... my kitchen armoury isn't
particularly crowded with tools... ;) But, as I do keep saying...
I'm not a real cook... obviously... (G)

Whereas mine has far too many. I'm slowly whittling away at the unused utensils and small appliances as I transfer from cooking to
convenience.

Never been one that much for gadgets... but have some that proved
useful...

It's a lot easier and cost effective for one in my situation to eat
out or do take-away. But, I *still* get the urge to cook something - whether to try it out or to prove "I can make that better at home".

I like to mess with stuff on occasion, just for the fun of it... but not usually the try to do it better at home... We tend to eat a fair number
of meals out, but a lot of that is for socializing, and our usual haunts
are generally not too expensive... especially for what we can get...

My latest replacement is a "ricer" because mine got lost in the move
from the tin can to the real house. And it's my favourite way of
mashing potatoes. (Cauliflower too).

I don't think I have one of those any more... but I don't mash things
very often, and when I do, I'm usually just using a fork... ;)

ttyl neb

... Q - What do you get from a pampered cow? A - Spoiled milk.

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