Ping:Wayne

On Fri 24 Mar 2006 05:07:57p, Thus Spake Zarathustra, or was it biig?

Quoted message said:

Report on the roast I did yesterday...My ngs have gone haywire and
all the messages from yesterday disappeared....🙁 Anyway...the roast
turned out pretty good. It was a small roast...just about 2 lbs. so I
should have cut back the time a bit. The foil didn't leak much and I
had lots of liquid, although the seasoning was a bit heavy and I cut it
with water when I made gravy. The meat itself was stringy, but I cut it
with an electric knife. Just not the best cut, I guess. The baked
potatoes didn't cook at the low temp and I finished them in the mw. I
usually do my spuds in the mw anyway. Instead of roasted br. sprouts, I
sauted sliced mushrooms, onion and garlic. A pretty good meal all the
way around and tonight we had hot beef sandwiches and the leftover
mushroom saute. Tomorrow night will be the last of the meat and gravy
with new veg in a pie. Not bad for a 4.59 roast....lol.....Sharon

Oh, Sharon, I'm sorry the roast was disappointing. I suspect it was a
combination of factors. 2 pounds was awfully small for that amount of
time. It also could have simply been that particular roast that was part
of the problem. That was just a guess on my part about the time for the
potatoes. As I said, I had done them in the smoker at the same temperature
for that amount of time, but I'm sure there must be a difference in how
they roast in a smoker. What you might want to do next time is partially
cook them in the microwave first, then put in the oven. Done in that
sequence they won't tasted "nuked". The mushrooms, onion and garlic sound
good with that roast. Hot roast been sandwiches are a perfect answer for
leftovers.

I hope you'll try it again some time and give it another chance.

I'm still on an asparagus binge. :-) While I can still buy it at 99¢ per
pound, I'm going to eat as much as I can. I don't like it frozen, even if
I froze it myself.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright said:

On Fri 24 Mar 2006 05:07:57p, Thus Spake Zarathustra, or was it biig?

Quoted message said:

Report on the roast I did yesterday...My ngs have gone haywire and
all the messages from yesterday disappeared....🙁 Anyway...the roast
turned out pretty good. It was a small roast...just about 2 lbs. so I
should have cut back the time a bit. The foil didn't leak much and I
had lots of liquid, although the seasoning was a bit heavy and I cut it
with water when I made gravy. The meat itself was stringy, but I cut it
with an electric knife. Just not the best cut, I guess. The baked
potatoes didn't cook at the low temp and I finished them in the mw. I
usually do my spuds in the mw anyway. Instead of roasted br. sprouts, I
sauted sliced mushrooms, onion and garlic. A pretty good meal all the
way around and tonight we had hot beef sandwiches and the leftover
mushroom saute. Tomorrow night will be the last of the meat and gravy
with new veg in a pie. Not bad for a 4.59 roast....lol.....Sharon

Oh, Sharon, I'm sorry the roast was disappointing. I suspect it was a
combination of factors. 2 pounds was awfully small for that amount of
time. It also could have simply been that particular roast that was part
of the problem. That was just a guess on my part about the time for the
potatoes. As I said, I had done them in the smoker at the same temperature
for that amount of time, but I'm sure there must be a difference in how
they roast in a smoker. What you might want to do next time is partially
cook them in the microwave first, then put in the oven. Done in that
sequence they won't tasted "nuked". The mushrooms, onion and garlic sound
good with that roast. Hot roast been sandwiches are a perfect answer for
leftovers.

I hope you'll try it again some time and give it another chance.

I'm still on an asparagus binge. :-) While I can still buy it at 99¢ per
pound, I'm going to eat as much as I can. I don't like it frozen, even if
I froze it myself.

--
Wayne Boatwright @¿@¬
_____________________

I wasn't really disappointed with the roast. It wasn't a good cut to
start with obviously. It's a [censored] shoot when buying that type of beef
on sale....there is usually a reason it's cheap..lol...Sliced thin, with
an electric knife helps. Maybe next time I'll cook it one day for the
next so I can slice it cold. The sandwiches were good, flavourful, so
it was just the stringy texture the first night that was the problem.
The second night, I sliced it when it was cold and it sliced
perfectly. The gravy was good, just a bit too seasoned before thinning
it with water and adding cornstarch slurry to thicken. I'll try it
again, adjusting the time and size of the roast. We'll definitely have
the mushroom, onion, garlic saute again as a side dish...dh liked it a
lot. The potatoes were ok once I finished them in the mw. Just didn't
get the crispy skin I was looking for.

I'm also leaning to making my own blend (copycat recipe) for the
Lipton's soup, though to save a few bucks...also going to do a copycat
recipe for stovetop stuffing. Thanks for the ideas.....Sharon

On Sat 25 Mar 2006 08:11:15a, Thus Spake Zarathustra, or was it biig?

Quoted message said:

Wayne Boatwright said:

On Fri 24 Mar 2006 05:07:57p, Thus Spake Zarathustra, or was it biig?

Quoted message said:

Report on the roast I did yesterday...My ngs have gone haywire and
all the messages from yesterday disappeared....🙁 Anyway...the roast
turned out pretty good. It was a small roast...just about 2 lbs. so
I should have cut back the time a bit. The foil didn't leak much and
I had lots of liquid, although the seasoning was a bit heavy and I
cut it with water when I made gravy. The meat itself was stringy,
but I cut it with an electric knife. Just not the best cut, I guess.
The baked potatoes didn't cook at the low temp and I finished them
in the mw. I usually do my spuds in the mw anyway. Instead of
roasted br. sprouts, I sauted sliced mushrooms, onion and garlic. A
pretty good meal all the way around and tonight we had hot beef
sandwiches and the leftover mushroom saute. Tomorrow night will be
the last of the meat and gravy with new veg in a pie. Not bad for a
4.59 roast....lol.....Sharon

Oh, Sharon, I'm sorry the roast was disappointing. I suspect it was a
combination of factors. 2 pounds was awfully small for that amount of
time. It also could have simply been that particular roast that was
part of the problem. That was just a guess on my part about the time
for the potatoes. As I said, I had done them in the smoker at the same
temperature for that amount of time, but I'm sure there must be a
difference in how they roast in a smoker. What you might want to do
next time is partially cook them in the microwave first, then put in
the oven. Done in that sequence they won't tasted "nuked". The
mushrooms, onion and garlic sound good with that roast. Hot roast been
sandwiches are a perfect answer for leftovers.

I hope you'll try it again some time and give it another chance.

I'm still on an asparagus binge. :-) While I can still buy it at 99¢
per pound, I'm going to eat as much as I can. I don't like it frozen,
even if I froze it myself.

--
Wayne Boatwright @¿@¬ _____________________

I wasn't really disappointed with the roast. It wasn't a good cut to
start with obviously. It's a [censored] shoot when buying that type of beef
on sale....there is usually a reason it's cheap..lol...Sliced thin, with
an electric knife helps. Maybe next time I'll cook it one day for the
next so I can slice it cold. The sandwiches were good, flavourful, so
it was just the stringy texture the first night that was the problem.
The second night, I sliced it when it was cold and it sliced
perfectly. The gravy was good, just a bit too seasoned before thinning
it with water and adding cornstarch slurry to thicken. I'll try it
again, adjusting the time and size of the roast. We'll definitely have
the mushroom, onion, garlic saute again as a side dish...dh liked it a
lot. The potatoes were ok once I finished them in the mw. Just didn't
get the crispy skin I was looking for.

I am glad it wasn't the disappointment I interpreted. I also have to add
water or unsalted broth to the pan juices, as it's both too salty and too
concentrated. Makes good gravy that way.

Quoted message said:

I'm also leaning to making my own blend (copycat recipe) for the
Lipton's soup, though to save a few bucks...also going to do a copycat
recipe for stovetop stuffing. Thanks for the ideas.....Sharon

Once you've got that Lipton's soup copycat recipe perfecte. I'd love to
know how to make it. It will not only be cheaper, but probably tastier and
healthier, too.

I make stuffing so infrequently, that I always make it from scratch and I
always make cornbread "dressing". If it were something I made more
frequently, I would welcome a method to make a base and store it.

--
Wayne Boatwright @¿@¬
_____________________

Quoted message said:

Quoted message said:

I wasn't really disappointed with the roast. It wasn't a good cut to
start with obviously. It's a [censored] shoot when buying that type of beef
on sale....there is usually a reason it's cheap..lol...Sliced thin, with
an electric knife helps. Maybe next time I'll cook it one day for the
next so I can slice it cold. The sandwiches were good, flavourful, so
it was just the stringy texture the first night that was the problem.
The second night, I sliced it when it was cold and it sliced
perfectly. The gravy was good, just a bit too seasoned before thinning
it with water and adding cornstarch slurry to thicken. I'll try it
again, adjusting the time and size of the roast. We'll definitely have
the mushroom, onion, garlic saute again as a side dish...dh liked it a
lot. The potatoes were ok once I finished them in the mw. Just didn't
get the crispy skin I was looking for.

I am glad it wasn't the disappointment I interpreted. I also have to add
water or unsalted broth to the pan juices, as it's both too salty and too
concentrated. Makes good gravy that way.

Quoted message said:

I'm also leaning to making my own blend (copycat recipe) for the
Lipton's soup, though to save a few bucks...also going to do a copycat
recipe for stovetop stuffing. Thanks for the ideas.....Sharon

Once you've got that Lipton's soup copycat recipe perfecte. I'd love to
know how to make it. It will not only be cheaper, but probably tastier and
healthier, too.

I just went looking for the recipe for the onion soup mix and can't
find it. There must be a website for those copycat recipes. I'll have
a look for it and let you know....Sharon

"biig" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Quoted message said:

I'm also leaning to making my own blend (copycat recipe) for the
Lipton's soup, though to save a few bucks...also going to do a copycat
recipe for stovetop stuffing. Thanks for the ideas.....Sharon

Try this one, Sharon -

Lipton's Onion Mix

3/4 cup minced onion
1/3 cup beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients Store in tight fitting container About 5 Tbsp. of
mix
are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbsp.
with
one pint of sour cream).

From www.recipelink.com

Dora

limey said:

"biig" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

> I'm also leaning to making my own blend (copycat recipe) for the
> Lipton's soup, though to save a few bucks...also going to do a copycat
> recipe for stovetop stuffing. Thanks for the ideas.....Sharon
>

Try this one, Sharon -

Lipton's Onion Mix

3/4 cup minced onion
1/3 cup beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients Store in tight fitting container About 5 Tbsp. of
mix
are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbsp.
with
one pint of sour cream).

From www.recipelink.com

Dora

Thanks Dora....Wayne did you get that?? I'll go to that
site...there must be lots more recipes that will save a few
bucks.....Sharon

"biig" wrote >

Quoted message said:

limey said:

"biig" wrote>> >>

Quoted message said:

> > I'm also leaning to making my own blend (copycat recipe) for the
> > Lipton's soup, though to save a few bucks...also going to do a
> > copycat
> > recipe for stovetop stuffing. Thanks for the ideas.....Sharon
> >

Try this one, Sharon -

Lipton's Onion Mix

3/4 cup minced onion
1/3 cup beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients Store in tight fitting container About 5 Tbsp. of
mix
are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbsp.
with
one pint of sour cream).

From www.recipelink.com

Dora

Thanks Dora....Wayne did you get that?? I'll go to that
site...there must be lots more recipes that will save a few
bucks.....Sharon

It's a good site. I used to use Top Secret Recipes but now they want to
charge.

Dora

biig said:

limey said:

"biig" <[email hidden]> wrote in message

Quoted message said:

>> I'm also leaning to making my own blend (copycat recipe) for the
>>Lipton's soup, though to save a few bucks...also going to do a copycat
>>recipe for stovetop stuffing. Thanks for the ideas.....Sharon
>>

Try this one, Sharon -

Lipton's Onion Mix

3/4 cup minced onion
1/3 cup beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients Store in tight fitting container About 5 Tbsp. of
mix
are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbsp.
with
one pint of sour cream).

From www.recipelink.com

Dora

Thanks Dora....Wayne did you get that?? I'll go to that
site...there must be lots more recipes that will save a few
bucks.....Sharon

Sharon, there are a few sites with all kinds of these recipes. I have a
few bookmarked. Want me to post them for you?

~patches~ said:

biig said:

limey said:

"biig" <[email hidden]> wrote in message

>>> I'm also leaning to making my own blend (copycat recipe) for the
>>>Lipton's soup, though to save a few bucks...also going to do a copycat
>>>recipe for stovetop stuffing. Thanks for the ideas.....Sharon
>>>

Try this one, Sharon -

Lipton's Onion Mix

3/4 cup minced onion
1/3 cup beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients Store in tight fitting container About 5 Tbsp. of
mix
are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbsp.
with
one pint of sour cream).

From www.recipelink.com

Dora

Thanks Dora....Wayne did you get that?? I'll go to that
site...there must be lots more recipes that will save a few
bucks.....Sharon

Sharon, there are a few sites with all kinds of these recipes. I have a
few bookmarked. Want me to post them for you?

Thanks Patches. I just did a web search and got some. I also am
going to do a search for packet cooking. It looks interesting and may
make good moist pork chops once they have been seared. ....Sharon

On Sun 26 Mar 2006 01:26:50p, Thus Spake Zarathustra, or was it ~patches~?

Quoted message said:

biig said:

limey said:

"biig" <[email hidden]> wrote in message

>>> I'm also leaning to making my own blend (copycat recipe) for the
>>>Lipton's soup, though to save a few bucks...also going to do a
>>>copycat recipe for stovetop stuffing. Thanks for the
>>>ideas.....Sharon
>>>

Try this one, Sharon -

Lipton's Onion Mix

3/4 cup minced onion
1/3 cup beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients Store in tight fitting container About 5 Tbsp.
of mix are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix
5 Tbsp. with
one pint of sour cream).

From www.recipelink.com

Dora

Thanks Dora....Wayne did you get that?? I'll go to that
site...there must be lots more recipes that will save a few
bucks.....Sharon

Yes, I did, Sharon, but I missed your post. Just saw it quoted here.
Thanks!

Quoted message said:

Sharon, there are a few sites with all kinds of these recipes. I have a
few bookmarked. Want me to post them for you?

Thanks, Dora!

--
Wayne Boatwright @¿@¬
_____________________

biig said:

~patches~ said:

biig said:

limey wrote:

>"biig" <[email hidden]> wrote in message
>
>
>>>> I'm also leaning to making my own blend (copycat recipe) for the
>>>>Lipton's soup, though to save a few bucks...also going to do a copycat
>>>>recipe for stovetop stuffing. Thanks for the ideas.....Sharon
>>>>
>
>Try this one, Sharon -
>
>Lipton's Onion Mix
>
>3/4 cup minced onion
>1/3 cup beef bouillon
>4 tsp onion powder
>1/4 tsp crushed celery seed
>1/4 tsp sugar
>
>Combine all ingredients Store in tight fitting container About 5 Tbsp. of
>mix
>are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbsp.
>with
>one pint of sour cream).
>

>From www.recipelink.com

>Dora

Thanks Dora....Wayne did you get that?? I'll go to that
site...there must be lots more recipes that will save a few
bucks.....Sharon

Sharon, there are a few sites with all kinds of these recipes. I have a
few bookmarked. Want me to post them for you?

Thanks Patches. I just did a web search and got some. I also am
going to do a search for packet cooking. It looks interesting and may
make good moist pork chops once they have been seared. ....Sharon

Kraftkitchens.com has a lot of packet cooking ideas.

Wayne Boatwright said:

On Sun 26 Mar 2006 12:46:30p, Thus Spake Zarathustra, or was it biig?

Quoted message said:

limey said:

"biig" <[email hidden]> wrote in message
>>
>> > I'm also leaning to making my own blend (copycat recipe) for
>> > the
>> > Lipton's soup, though to save a few bucks...also going to do a
>> > copycat recipe for stovetop stuffing. Thanks for the
>> > ideas.....Sharon
>> >
Try this one, Sharon -

Lipton's Onion Mix

3/4 cup minced onion
1/3 cup beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients Store in tight fitting container About 5 Tbsp.
of mix are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix
5 Tbsp. with
one pint of sour cream).

From www.recipelink.com

Dora

Thanks Dora....Wayne did you get that?? I'll go to that
site...there must be lots more recipes that will save a few
bucks.....Sharon

Ah, your post finally showed up. Yes, I got it. Thanks!

--
Wayne Boatwright @¿@¬

If I get time tomorrow, I'm going to do up a batch of "stove top
stuffing". I have lots of dried bread that I was saving for my seasoned
bread crumbs...they can wait since I still have some already made up. I
just have to figure out a method to crush them to the right size without
getting them all over the kitchen...lol....Sharon

Quoted message said:

_____________________

On Sun 26 Mar 2006 12:46:30p, Thus Spake Zarathustra, or was it biig?

Quoted message said:

limey said:

"biig" <[email hidden]> wrote in message

Quoted message said:

>
> > I'm also leaning to making my own blend (copycat recipe) for
> > the
> > Lipton's soup, though to save a few bucks...also going to do a
> > copycat recipe for stovetop stuffing. Thanks for the
> > ideas.....Sharon
> >

Try this one, Sharon -

Lipton's Onion Mix

3/4 cup minced onion
1/3 cup beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients Store in tight fitting container About 5 Tbsp.
of mix are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix
5 Tbsp. with
one pint of sour cream).

From www.recipelink.com

Dora

Thanks Dora....Wayne did you get that?? I'll go to that
site...there must be lots more recipes that will save a few
bucks.....Sharon

Ah, your post finally showed up. Yes, I got it. Thanks!

--
Wayne Boatwright @¿@¬
_____________________

On Sun 26 Mar 2006 05:04:20p, Thus Spake Zarathustra, or was it biig?

Quoted message said:

Wayne Boatwright said:

On Sun 26 Mar 2006 12:46:30p, Thus Spake Zarathustra, or was it biig?

Quoted message said:

limey wrote:
>
> "biig" <[email hidden]> wrote in message
> >>
> >> > I'm also leaning to making my own blend (copycat recipe) for
> >> > the
> >> > Lipton's soup, though to save a few bucks...also going to do a
> >> > copycat recipe for stovetop stuffing. Thanks for the
> >> > ideas.....Sharon
> >> >
> Try this one, Sharon -
>
> Lipton's Onion Mix
>
> 3/4 cup minced onion
> 1/3 cup beef bouillon
> 4 tsp onion powder
> 1/4 tsp crushed celery seed
> 1/4 tsp sugar
>
> Combine all ingredients Store in tight fitting container About 5
> Tbsp. of mix are equal to 1 1.25 oz pkg. Use in making soup or onion
> dip (Mix 5 Tbsp. with
> one pint of sour cream).
>
> From www.recipelink.com
>
> Dora

Thanks Dora....Wayne did you get that?? I'll go to that
site...there must be lots more recipes that will save a few
bucks.....Sharon

Ah, your post finally showed up. Yes, I got it. Thanks!

--
Wayne Boatwright @¿@¬

If I get time tomorrow, I'm going to do up a batch of "stove top
stuffing". I have lots of dried bread that I was saving for my seasoned
bread crumbs...they can wait since I still have some already made up. I
just have to figure out a method to crush them to the right size without
getting them all over the kitchen...lol....Sharon

Quoted message said:

_____________________

Pulse lightly in the food processor? That usually works for me. Short of
that, put a single layer in a zip lock bag, expel most air, and whack
lightly with rolling pin. That works for me, too. In either case, it's
confined and won't bombard the kitchen. :-)

--
Wayne Boatwright @¿@¬
_____________________

Quoted message said:

Quoted message said:

If I get time tomorrow, I'm going to do up a batch of "stove top
stuffing". I have lots of dried bread that I was saving for my seasoned
bread crumbs...they can wait since I still have some already made up. I
just have to figure out a method to crush them to the right size without
getting them all over the kitchen...lol....Sharon

Quoted message said:

_____________________

Pulse lightly in the food processor? That usually works for me. Short of

that, put a single layer in a zip lock bag, expel most air, and whack
lightly with rolling pin. That works for me, too. In either case, it's
confined and won't bombard the kitchen. :-)

I'll likely do the plastic bag trick. I don't have a fp, only the
"Ultimate Chopper" (as seen on tv...lol..) It's pretty small for the
job. I use it for my seasoned bread crumbs, but not in any
quantity. Thanks.......Sharon

Quoted message said: