notpot roast

Pineapple juice will tenderize anything... it can really change the
texture of meat fast.

Karen

Pineapple juice will tenderize anything... it can really change the
texture of meat fast.

Karen

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

From [email hidden] Thu Jun 29 00:18:25 2000

<SNIP A NICE LOOKING RECIPE>

Quoted message said:

(i do not bother to brown the beef, but knock yourself out.)

Hee, hee! I don't brown the beef either Blake. That is unless I happen to be
serving it to someone who is knows about such things and I want to impress
them. With a good gravy or sauce, no one can tell anyway. I've even served
unbrowned meat at a couple of Cook-Ins (® R.F.C.) and not one person
complained -- that's unusual as most of these people are so mean to each
other, especially to old lechers like me.

Charlie

On Wed 12 Jan 2005 04:59:19p, Charles Gifford tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

From [email hidden] Thu Jun 29 00:18:25 2000

<SNIP A NICE LOOKING RECIPE>

Quoted message said:

(i do not bother to brown the beef, but knock yourself out.)

Hee, hee! I don't brown the beef either Blake. That is unless I happen
to be serving it to someone who is knows about such things and I want to
impress them. With a good gravy or sauce, no one can tell anyway. I've
even served unbrowned meat at a couple of Cook-Ins (® R.F.C.) and not
one person complained -- that's unusual as most of these people are so
mean to each other, especially to old lechers like me.

Charlie

Heh, heh... I'm surprised they've let you live so long, Charlie! <G>

Wayne

In article <[email hidden]>,

Charles Gifford said:

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

From [email hidden] Thu Jun 29 00:18:25 2000

<SNIP A NICE LOOKING RECIPE>

Quoted message said:

(i do not bother to brown the beef, but knock yourself out.)

Hee, hee! I don't brown the beef either Blake. That is unless I
happen to be serving it to someone who is knows about such things and
I want to impress them. With a good gravy or sauce, no one can tell
anyway. I've even served unbrowned meat at a couple of Cook-Ins (®
R.F.C.) and not one person complained -- that's unusual as most of
these people are so mean to each other, especially to old lechers
like me.

Quoted message said:

Charlie

Judging by the reports, darlin', it's more likely that they don't remark
because they're too damn drunk to notice. (*^:^*)
Ethel Merman said it best, "There's no lech like an old lech. . ."
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05
"I read recipes the way I read science fiction: I get to the end and say,
'Well, that's not going to happen.'" - Comedian Rita Rudner, performance
at New York, New York, January 10, 2005.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 12 Jan 2005 04:59:19p, Charles Gifford tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

From [email hidden] Thu Jun 29 00:18:25 2000

<SNIP A NICE LOOKING RECIPE>

Quoted message said:

(i do not bother to brown the beef, but knock yourself out.)

Hee, hee! I don't brown the beef either Blake. That is unless I happen
to be serving it to someone who is knows about such things and I want to
impress them. With a good gravy or sauce, no one can tell anyway. I've
even served unbrowned meat at a couple of Cook-Ins (® R.F.C.) and not
one person complained -- that's unusual as most of these people are so
mean to each other, especially to old lechers like me.

Charlie

Heh, heh... I'm surprised they've let you live so long, Charlie! <G>

Wayne

I think Barb found the reason in her reply!

Charlie

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Charles Gifford said:

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

From [email hidden] Thu Jun 29 00:18:25 2000

<SNIP A NICE LOOKING RECIPE>

Quoted message said:

(i do not bother to brown the beef, but knock yourself out.)

Hee, hee! I don't brown the beef either Blake. That is unless I
happen to be serving it to someone who is knows about such things and
I want to impress them. With a good gravy or sauce, no one can tell
anyway. I've even served unbrowned meat at a couple of Cook-Ins (®
R.F.C.) and not one person complained -- that's unusual as most of
these people are so mean to each other, especially to old lechers
like me.

Quoted message said:

Charlie

Judging by the reports, darlin', it's more likely that they don't remark
because they're too damn drunk to notice. (*^:^*)
Ethel Merman said it best, "There's no lech like an old lech. . ."
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05

That's gotta be it. Heh, heh, no wonder we have all those Kay's Margaritas
and Delilahs.

Charlie

"Dog3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Heh, heh... I'm surprised they've let you live so long, Charlie! <G>

Wayne

Should we cook him 😉

Michael

Hmmmm. Too fatty and gamey tasting (I would imagine). It would give new
meaning to Irish Stew though. <grin>

Charlie

Charles Gifford said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Charles Gifford said:

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...
> From [email hidden] Thu Jun 29 00:18:25 2000

<SNIP A NICE LOOKING RECIPE>

> (i do not bother to brown the beef, but knock yourself out.)

Hee, hee! I don't brown the beef either Blake. That is unless I
happen to be serving it to someone who is knows about such things and
I want to impress them. With a good gravy or sauce, no one can tell
anyway. I've even served unbrowned meat at a couple of Cook-Ins (®
R.F.C.) and not one person complained -- that's unusual as most of
these people are so mean to each other, especially to old lechers
like me.

Quoted message said:

Charlie

Judging by the reports, darlin', it's more likely that they don't remark
because they're too damn drunk to notice. (*^:^*)
Ethel Merman said it best, "There's no lech like an old lech. . ."
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05

That's gotta be it. Heh, heh, no wonder we have all those Kay's Margaritas
and Delilahs.

Charlie

Charlie darlin',
It's because we care too much about you to mention it.
One doesn't mess with an icon like you.

Love Ya
Koko
A Yuman being on the net
(posting from San Diego)

"Koko" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charlie darlin',
It's because we care too much about you to mention it.
One doesn't mess with an icon like you.

Love Ya
Koko
A Yuman being on the net
(posting from San Diego)

Thank you my dear Koko! Being an icon is certainly better than being an
iconoclast!

Charlie

Charles Gifford said:

Thank you my dear Koko! Being an icon is certainly better than being an
iconoclast!

Charlie

Now, if I show up near San Diego for an assignment, will all of you
icons show up and cook,eat and drink with me?

One of my companies submitted my paperwork to a hospital in Oceanside.
I am waiting to see what happens.

Christine

Charles Gifford said:

Being an icon is certainly better than being an
iconoclast!

Being fly-blown is better?

ObFood: an unusual pot roast from _The 2nd Ave Deli Cookbook_.

Victor

Rozanne Gold's Coffee and Vinegar Pot Roast

Many of my favourite recipes come from community cooks who are never shy
about displaying their naïveté. My adaptation of a dish originally
known as "Lutheran Ladies Peking Beef Roast" says to "burn on both sides
and douse with coffee." Improbable perhaps, but delicious.

5 pounds chuck roast or bottom round
1 cup white wine vinegar
2 cups strong, hot black coffee

1. Put the meat in a large metal bowl, and pour the vinegar over it.
Refrigerate it 24 to 48 hours, turning several times.

2. Remove the neat from the marinade, reserving the vinegar. Pat the
meat dry with paper towels, and brown it in a heavy pot until nearly
burned on both sides. The meat will generate its own fat.

3. Pour the coffee and 1 cup water over the roast, and scrape up the
browned bits with a wooden spoon, incorporating them into the sauce.
Add 2 tablespoons whole black peppercorns and 1/2 teaspoon salt. Cover,
and cook slowly for 3 1/2 hours, or until fork-tender. Turn several
times during cooking. Remove the meat and keep warm.

4. Add the reserved vinegar, and cook the liquid over high heat until
you have about 3 cups. Add salt and freshly ground pepper to taste.
Thinly slice meat, and simmer in the gravy for 1/2 hour longer.

Adapted from _Recipes 1-2-3: Fabulous Food Using only 3 Ingredients_
(Viking Penguin © 1996).

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

Thank you my dear Koko! Being an icon is certainly better than being an
iconoclast!

Charlie

Now, if I show up near San Diego for an assignment, will all of you
icons show up and cook,eat and drink with me?

Oh My! I am reminded that I owe you email! I'll try to get to it quickly. I
would love see you again too, depending on how I feel at the time.

Quoted message said:

One of my companies submitted my paperwork to a hospital in Oceanside.
I am waiting to see what happens.

Christine

Ah, you will be very close to Jamie! Not to mention a bunch of others not
only in Sandy Eggo but in Baja Orange County too. It is only 5 months to our
Annual Cook-In too!

Charlie

On Mon, 17 Jan 2005 02:28:35 GMT, "Charles Gifford"

Quoted message said:

Ah, you will be very close to Jamie! Not to mention a bunch of others not
only in Sandy Eggo but in Baja Orange County too. It is only 5 months to our
Annual Cook-In too!

Charlie

Yeah, I know. 😉 I am trying to time it so I can be there for the
cook-in. I will drive over from Idyllwild.

I know Jamie is near there: who else is in that region?

I am hoping I get this assignment, but won't know for a bit.
No matter, I am a southern Californian now...and hope to get to events
in that region.

Christine

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

Being an icon is certainly better than being an
iconoclast!

Being fly-blown is better?

I'm still working on this one. I suspect you of simple iconolatry.

Quoted message said:

ObFood: an unusual pot roast from _The 2nd Ave Deli Cookbook_.

Victor

Charlie, who will match your pot roast with this pot roast (OBFood):

SAGE POT ROAST

Source: Ghislaine Dumont, rfr, 19DEC98

1 lean 5 lb. boneless beef chuck roast
1 [or more] tbs. cooking oil
1.5 tsp. rubbed dried sage
1/2 tsp. [salt]
1/4 tsp. pepper
1 cup [beef broth]
6 red potatoes, cut in half
4 carrots, cut into 2 pieces
2 onions, quartered
5 tsp. cornstarch
1/4 cup water

In a Dutch oven, brown roast on both sides in oil. Season with sage, salt
and pepper. Add beef broth. Cover and bake at 325F for 2.5 hours. Add
potatoes, carrots and onions. Cover and bake 1 hour longer or until meat is
tender and vegetables are cooked. Remove roast and vegetables to a serving
platter and keep warm. Combine cornstarch and water; stir into pan juices.
Cook until thickened and bubbly.

Charles Gifford said:

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

Being an icon is certainly better than being an
iconoclast!

Being fly-blown is better?

I'm still working on this one. I suspect you of simple iconolatry.

Quoted message said:

ObFood: an unusual pot roast from _The 2nd Ave Deli Cookbook_.

Victor

Charlie, who will match your pot roast with this pot roast (OBFood):

SAGE POT ROAST

delicious looking recipe snipped

I'll see your pot roast, and raise you a pepper steak.

@@@@@ Now You're Cooking! Export Format

Pepper Steak Over Mushroom Rice Pilaf

meats

----Mushroom Rice Pilaf----
1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: near e; ast brand), 6.09 ounces
2 tablespoons chopped parsley leaves
----Pepper Steak----
2 tablespoons vegetable oil, 2 turns of the pan
2 pounds tenderloin tips or sirloin, cut int; o chunks
coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

In a medium pot over medium to medium high heat add a tablespoon of
oil and a tablespoon of butter. When butter melts, add chopped
mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add
rice and pilaf packet to water. Stir to combine, reduce heat and cook
18 minutes. Add parsley, fluff with fork.
Preheat a large skillet over high heat. Add vegetable oil to really
hot pan. Add meat and sear on all sides, 5 minutes. Season with salt
and remove to a plate. Cover meat loosely with foil to hold heat.
Reduce heat on pan to medium. Add butter to pan. Add peppers and a
little onion. Saute peppers and onions 5 minutes. Sprinkle flour over
vegetables and cook 1 minute longer. Whisk in sherry and start to pick
up pan drippings. Whisk in consomme and continue whisking. Add tomato
and black pepper. Slide meat back into the pan and coat with sauce.
Reduce heat to low and simmer 5 minutes.
Spoon Pepper Steak over Mushroom Rice Pilaf and serve.
Recipe Summary
Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 23 minutes

Contributor: Rachel Ray

** Exported from Now You're Cooking! v5.66 **

Koko
A Yuman being on the net
(posting from San Diego)

Charles Gifford said:

"Victor Sack" <[email hidden]> wrote

Quoted message said:

Charles Gifford said:

Being an icon is certainly better than being an
iconoclast!

Being fly-blown is better?

I'm still working on this one. I suspect you of simple iconolatry.

You suspect me of being a fly?

ObFood: Yankee pot roast, from _The Frugal Gourmet Cooks American_ by
Jeff Smith.

Victor

Yankee Pot Roast
Serves 8

Just the name of the dish implies a frugal cut of meat cooked with
patience until it is just right for a New England supper. My mother
used to make this for me when I was little. It is still a favorite with
my sons ... although now we spike it with a bit of wine, mushrooms, more
garlic, etc. In short, it is no longer New England. New England
cooking has always been rather plain and straightforward. Even my
addition of garlic and thyme to this dish is going to cause some Yankee
to claim that is not "right."

1/8 pound salt pork, cut into 1/8-inch dice
4 pounds chuck roast
Salt and pepper to taste
1 bay leaf
2 cloves garlic, peeled and sliced
2 teaspoons whole thyme leaves
1/2 cup chopped parsley
6 carrots, cut into 1-inch pieces
6 medium yellow onions, peeled and cut in half
1 turnip, peeled and cut into 1/2-inch dice
6 potatoes, peeled and cut in half
4 tablespoons butter
4 tablespoons flour
Kitchen Bouquet (optional)

Heat a large Dutch oven, about 6-7 quarts, and brown the salt pork.
Remove the pork from the pan, leaving the fat in the pan. Salt and
pepper the chuck roast and brown it in the fat. Brown it well on both
sides, turning it with a wooden fork or spatula so you do not puncture
the meat. When brown, add 2 cups of water to the pot and then the bay
leaf, garlic, thyme, and parsley. Cover and simmer slowly for 2 hours,
keeping about 1 cup of water in the bottom of the pot. Add the carrots,
onion, and turnip; over and cook for 1/2 hour. Watch that there is
always a cup of water in the bottom of the pot. Add the potatoes and
cook until the potatoes are tender. Watch that water!

Prepare a roux of the flour and butter by melting the butter in a
small frying pan and stirring in the flour. Cook for a few moments.
Remove the meat and vegetables from the pan and place on a serving
platter. Thicken the gravy with the roux. Use as much or as little
roux as you like. The thickness of the gravy is up to you. Correct the
seasoning in the gravy and serve with the pot roast. You may wish to
darken the gravy with some Kitchen Bouquet.

"Koko" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ObFood: an unusual pot roast from _The 2nd Ave Deli Cookbook_.

Victor

Charlie, who will match your pot roast with this pot roast (OBFood):

SAGE POT ROAST

delicious looking recipe snipped

I'll see your pot roast, and raise you a pepper steak.

@@@@@ Now You're Cooking! Export Format

Pepper Steak Over Mushroom Rice Pilaf

<snip recipe>

Koko, I'll see your pepper steak and raise you a meat loaf.

Charlie

STEAK MOLOKAI WITH RICE

Source: unknown
Adapted by: Charlie

1 lb. tenderized round steak, cut into thin strips
1 tbs. vegetable oil
1 large onion, cut in half lengthwise then sliced crosswise
2 cloves garlic, minced
1 large green pepper, sliced in strips
1 cup sliced celery
15 oz. can tomatoes, drained and quartered
1/2 cup beef broth
1 cup drained cubed pineapple
1 tsp. ground ginger
2 tsp. sugar
2 tbs. cornstarch
1/3 cup soy sauce
3 cups hot cooked rice

Sauté beef in oil until browned. Add onion, garlic, green pepper and celery.
Cook about 1 minute. Stir in tomatoes, broth, pineapple, ginger and sugar.
Cover and simmer 5 minutes. Blend cornstarch into soy sauce. Stir into meat
mixture. Cook until lightly glazed, about 1 minute. Serve atop bed of fluffy
rice. Makes 2 to 4 servings.

CAJUN MEAT LOAF

Source: unknown

2 tbs. butter
1/2 large onion, chopped
1/2 cup chopped green pepper
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. crushed dried thyme
1/2 tsp. black pepper
1/4 tsp. ground cumin
1 lb. lean ground beef
1 egg, slightly beaten
1/2 cup fine dry bread crumbs
1/4 cup catsup
1 tsp. Worcestershire Sauce
1/4 cup catsup

Preheat oven to 375F. Melt butter in heavy medium skillet over medium-low
heat. Add next 7 ingredients and cook until vegetables are tender, stirring
frequently, about 10 minutes.

Combine meat, egg, breadcrumbs, 1/4 cup catsup and Worcestershire Sauce in
medium bowl. Blend in sautéed vegetables. Form into a loaf 1.75-inches high
and 5-inches wide in a baking dish. Bake 20 minutes. Spread top with
remaining 1/4 cup catsup. Bake for 40 minutes more.

Note: if you would like it a little more Cajun and spicy, add a little more
cayenne and some ground celery seeds or use celery salt. You can add, at
your desire, minced parsley and hot sauce. It is a forgiving recipe.

On Mon, 17 Jan 2005 23:44:23 +0100, [email hidden]

(Victor Sack) said:

Charles Gifford said:

"Victor Sack" <[email hidden]> wrote

Quoted message said:

Charles Gifford <[email hidden]> wrote:

> Being an icon is certainly better than being an
> iconoclast!

Being fly-blown is better?

I'm still working on this one. I suspect you of simple iconolatry.

You suspect me of being a fly?

I had absolutely NO idea what fly-blown meant! This is the
first I've ever heard the term, so I had to look it up.

TSK, tsk, tsk! You boys should play nice.

sf