NANCY BACKUS wrote to DAVE DRUM <=-
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....
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....
Seldom had 'maters (as such) in beef stew. Tomato paste, yes. And
tatties, carrots, peas (in season), onion, sometimes a neep (not
often).
And I often omit the tomato entirely.
Quoting Dave Drum to Nancy Backus on 05-01-19 06:59 <=-
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....
Seldom had 'maters (as such) in beef stew. Tomato paste, yes. And tatties, carrots, peas (in season), onion, sometimes a neep (not
often). And I often omit the tomato entirely.
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