DINNER

<sf> wrote

Quoted message said:

On Sun, 15 Apr 2007 12:38:53 -0400, "Nancy Young" <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

<sf> wrote

Quoted message said:

On Sun, 15 Apr 2007 09:10:52 -0400, "Nancy Young" <[email hidden]>
wrote:

>I do love Italian green beans, can't think why I haven't had them in
>so long. Maybe I'll surprise Ron with his mother's beef stew one of
>these days, it has those in it.

I love them too! Why not just serve them as a vegetable on the side?
You can buy them frozen, so they are available all year long.

No reason at all! I like them any old way. Just they reminded me
of the stew. I will be looking for them next time I shop.

You know what you're doing? Making a lot of people curious! Do you
make a regular stew and just throw in the beans or what?

Oh! No one should be curious. I'll post it again, but despite the fact
that it's oddly tasty, it's no great shakes. This is it, in her words:

1 pound beef (cut in bite size)
1 onion (sliced) - string beans (cut) (me: she means the
flat Italian green beans)
carrots (sliced)
4 med size potatoes (cut up)
3/4 c water - salt (according to taste)

Sautee onions in heated oil. Remove from pot.
Coat meat in brown paper bag with flour.

Brown meat - Cover with water - Cover pot.
Simmer till meat is almost tender - About 1 hour.
Add onions, carrots and taters. If more water is
needed, add 1/2 cup water. Cover, simmer for
about 1/2 hour. Add the string beans (cooked
separately) after stew is finished.

Sheldon said:

Roast boneless pork loin, Italian green beans, baked potato...

Five pounder:
[IMG]i12.tinypic.com2ms1x6c.jpgOpen ↗[/IMG]\

Idiot can't even post the right links from the tinypic pages that
work without cutting and pasting them.

-sw

sf said:

On Sun, 15 Apr 2007 01:37:30 -0500, "jmcquown"

Quoted message said:

Goomba38 said:

Sheldon wrote:
> Roast boneless pork loin, Italian green beans, baked potato...

Quoted message said:

Quoted message said:

> Five pounder:
> [IMG]i12.tinypic.com2ms1x6c.jpgOpen ↗[/IMG]

Quoted message said:

Quoted message said:

The finished roast looks incredible, but this one with the well used,
old  meat thermometer is my favorite. I love it. I suspect this
thermometer has been an old well used friend?

Quoted message said:

That's exactly the type of meat thermometer I have and I love it.  Mentioned
it in the complaint/debate about the probe thermometers.  This type works
perfectly well for me; I can't see spending upwards of $20 or even $30 on a
meat thermometer.

<shrugging>  I use an instant read thermometer, which is less than $6
at the grocery store.

But the instant read thermometer can't be used inside the oven during
cooking so it's of little use as a meat thermometer.

Sheldon

On Sun, 15 Apr 2007 09:10:52 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"Sheldon" <[email hidden]> wrote

Quoted message said:

Roast boneless pork loin, Italian green beans, baked potato...

I really enjoyed your pictures, Sheldon. Who's the tuxedo?
Tugged at my heartstrings, I never did get over mine, even after
all these years.

I do love Italian green beans, can't think why I haven't had them in
so long. Maybe I'll surprise Ron with his mother's beef stew one of
these days, it has those in it.

nancy

ah, another chance to display my ignorance. how are they different
from regular string beans besides being flat?

your pal,
blake

blake murphy said:

On Sun, 15 Apr 2007 09:10:52 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"Sheldon" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Roast boneless pork loin, Italian green beans, baked potato...

Quoted message said:

I really enjoyed your pictures, Sheldon.  Who's the tuxedo?
Tugged at my heartstrings, I never did get over mine, even after
all these years.

Quoted message said:

I do love Italian green beans, can't think why I haven't had them in
so long.  Maybe I'll surprise Ron with his mother's beef stew one of
these days, it has those in it.

Quoted message said:

nancy

ah, another chance to display my ignorance.  how are they different
from regular string beans besides being flat?

They taste different and have a different texture, also contain larger
meatier seeds, like wax beans are different, in fact there are many,
many types of long bean.

Here are merely a miserly fewa:

http://www.burpee.com/shopping/search/searchresultsmain.jsp?searchFor=all&searchType=keyword&NRS=1&RS=1&keyword=green+bean&Search.x=12&Search.y=12

Sheldon

If that's what your thermometer looks like, I'd hate to see the
rest of your kitchen equipment.

Cheap [censored] can't even afford a thermometer that was made in
the last 50 years. Good thing you got the one that tells you cook
your beef to 140 for "rare".

-sw

Sheldon said:

Canada geese couldn't care less:
[IMG]i18.tinypic.com2yy4imw.jpgOpen ↗[/IMG]

Where are they? I love Canadian geese, I love watching them honk
their way across the sky.....

PVC said:

"Sheldon" wrote:

Canada geese couldn't care less:

Quoted message said:

[IMG]i18.tinypic.com2yy4imw.jpgOpen ↗[/IMG]

Where are they?  I love Canadian geese, I love watching them honk
their way across the sky.....

They're the most amazing birds, they own the stratosphere.

There are two there, just resting.

With some tele:
[IMG]i13.tinypic.com2ef2gb9.jpgOpen ↗[/IMG]

Sheldon

Steve Wertz said:

If that's what your thermometer looks like, I'd hate to see the
rest of your kitchen equipment.

Cheap [censored] can't even afford a thermometer that was made in
the last 50 years. Good thing you got the one that tells you cook
your beef to 140 for "rare".

-sw

Of COURSE! It's absolutely impossible to cook without the latest,
shiniest, most expensive equipment. As a result, no REAL cooking was
ever done until last week. It all began in Martha Stewart's new kitchen....

(Mumble, mumble stupid $^%#*^#*& pretentious yuppies mumble, mumble mumble.)

gloria