Snowed In

Damsel in dis Dress said:

We've got lots of snow here. Blowing and drifting. Not a fit day for
man nor beast.

I'm making pot roast with onions, carrots, and potatoes for dinner.

Sounds tasty!

Quoted message said:

Tomorrow, I'm making some beef broth with the bones from last
Christmas' standing rib roast. I'm considering hacking them in half
with my trusty cleaver. I've heard that you can get more flavor that
way.

Hmmmm, I haven't heard that. Don't hurt your wrist (or the cleaver!)...
just use the bones with some trusty herbs, veggies and water to make your
stock.

Quoted message said:

Then I'll add carrots and potatoes. When they're tender crisp, I'll
add cubed, leftover beef. Then thicken the whole mess and make
dumplings for the top. Crash will be in hog heaven.

Try what I did - Bisquick topping for a "pie". 1 cup Bisquick, 1/2 c. milk,
one egg. Stir until you have a batter, then pour it on top of the
beef/veggies in a pie plate. Bake about 30 minutes. Instant beef pot pie.

Quoted message said:

I wonder if I should bake some bread?

Dunno. I haven't baked bread in years. I don't have a bread machine and my
hands get too tired trying to knead dough.

Quoted message said:

What do you guys cook when you're cozied (spell checker says that's
not a word - well it is now) into your home with nowhere to go?

Carol

Soup, of course 🙂 BUT, I thawed some pollock fillets so I'm pretty much
locked in to batter frying fish and hush puppies today.

Jill

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We've got lots of snow here. Blowing and drifting. Not a fit day for
man nor beast.

I'm making pot roast with onions, carrots, and potatoes for dinner.

Tomorrow, I'm making some beef broth with the bones from last
Christmas' standing rib roast. I'm considering hacking them in half
with my trusty cleaver. I've heard that you can get more flavor that
way.

Then I'll add carrots and potatoes. When they're tender crisp, I'll
add cubed, leftover beef.

? are you talking about roasting the bones and vegetables first?

Dimitri

On Wed, 14 Dec 2005 18:49:00 GMT, "Dimitri" <[email hidden]>

Quoted message said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We've got lots of snow here. Blowing and drifting. Not a fit day for
man nor beast.

I'm making pot roast with onions, carrots, and potatoes for dinner.

Tomorrow, I'm making some beef broth with the bones from last
Christmas' standing rib roast. I'm considering hacking them in half
with my trusty cleaver. I've heard that you can get more flavor that
way.

Then I'll add carrots and potatoes. When they're tender crisp, I'll
add cubed, leftover beef.

? are you talking about roasting the bones and vegetables first?

The bones were already roasted from when we made the roast. Should
they be re-roasted before making stew? I always use raw veggies in
stew.

Okay, tell me what I'm doing wrong. I'm here to learn. : )

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress said:

Tomorrow, I'm making some beef broth with the bones from last
Christmas' standing rib roast. I'm considering hacking them in half
with my trusty cleaver. I've heard that you can get more flavor that
way.

I like to use a rubber mallet to strike the cleaver, when attempting to
whack thru bones...You get better control (aim) and don't hurt you or the
cleaver as much.

Mr. Libido Incognito said:

Damsel in dis Dress said:

Tomorrow, I'm making some beef broth with the bones from last
Christmas' standing rib roast. I'm considering hacking them in half
with my trusty cleaver. I've heard that you can get more flavor that
way.

I like to use a rubber mallet to strike the cleaver, when attempting to
whack thru bones...You get better control (aim) and don't hurt you or the
cleaver as much.

If'n I had a rubber mallet, I'd do that. Chances are, I'll miss the
bones completely. I haven't perfected my aiming skills with that
thing yet. When I make Jill's soup, I wind up chopping the squash
into irregular pieces. <sigh>

Carol, sorta scared of knives
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress said:

Quoted message said:

I like to use a rubber mallet to strike the cleaver, when attempting to
whack thru bones...You get better control (aim) and don't hurt you or the
cleaver as much.

If'n I had a rubber mallet, I'd do that. Chances are, I'll miss the
bones completely. I haven't perfected my aiming skills with that
thing yet. When I make Jill's soup, I wind up chopping the squash
into irregular pieces. <sigh>

Carol, sorta scared of knives

How about a regular hammer and a block of scrap wood?

Jill said:

Quoted message said:

I wonder if I should bake some bread?

Dunno. I haven't baked bread in years. I don't have a bread machine and
my
hands get too tired trying to knead dough.

There's an option you didn't mention, so I'm not sure if it's an option for
YOU or not: My mixer has a dough hook and makes VERY good bread. My two
favorite bread recipes -- mixed-starter bread and brioche -- are both from
_Baking With Julia_, and both work very well without kneading by hand.

Bob

Damsel in dis Dress said:

We've got lots of snow here. Blowing and drifting. Not a fit day for
man nor beast.

I'm making pot roast with onions, carrots, and potatoes for dinner.

Tomorrow, I'm making some beef broth with the bones from last
Christmas' standing rib roast. I'm considering hacking them in half
with my trusty cleaver. I've heard that you can get more flavor that
way.

Sounds good. I just saw a report that we are due for three different snow
storms over the next few days. My wife has a batch of stew in the oven
now.

I have only cooked one or two pot roasts. The first one was nothing to
write home about, but the last one was pretty good.

Quoted message said:

What do you guys cook when you're cozied (spell checker says that's
not a word - well it is now) into your home with nowhere to go?

Tapioca or rice pudding.

Carol said:

Tomorrow, I'm making some beef broth with the bones from last
Christmas' standing rib roast. I'm considering hacking them in half
with my trusty cleaver. I've heard that you can get more flavor that
way.

You can get flavor FASTER that way. Hacking the bones cuts down on cooking
time, but you can get the same results by long slow simmering. You can do
even better by pressure-cooking.

Quoted message said:

Then I'll add carrots and potatoes. When they're tender crisp, I'll
add cubed, leftover beef. Then thicken the whole mess and make
dumplings for the top. Crash will be in hog heaven.

What about onions? If you don't want onions to be in the final stew, maybe
you could put them in with the bones you're cooking for the broth and then
strain them out. I think they're really essential.

Quoted message said:

I wonder if I should bake some bread?

Sounds like a wonderful idea! Did you have any particular bread in mind?

Quoted message said:

What do you guys cook when you're cozied (spell checker says that's
not a word - well it is now) into your home with nowhere to go?

I'm not likely to get snowed in, but if I were, I'd do pretty much the same
thing that you're doing. I'd also toast marshmallows and make hot
chocolate. :-) Some other good snowed-in foods are rice pudding, lasagna,
macaroni & cheese ... come to think of it, I've got the Cook's Illustrated
"Cover and Bake" cookbook which is chock-full of recipes eminently suitable
for your situation. I'll dig it out and post whatever I find that looks
good. (Probably won't be until late tonight, though, I've got a bunch of
housecleaning to do.)

Bob

Damsel in dis Dress <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

We've got lots of snow here. Blowing and drifting. Not a fit day for
man nor beast.

I'm making pot roast with onions, carrots, and potatoes for dinner.

Tomorrow, I'm making some beef broth with the bones from last
Christmas' standing rib roast. I'm considering hacking them in half
with my trusty cleaver. I've heard that you can get more flavor that
way.

Then I'll add carrots and potatoes. When they're tender crisp, I'll
add cubed, leftover beef. Then thicken the whole mess and make
dumplings for the top. Crash will be in hog heaven.

I wonder if I should bake some bread?

What do you guys cook when you're cozied (spell checker says that's
not a word - well it is now) into your home with nowhere to go?

Carol

Soup, soup, soup. The standing rib roast soup/stew sounds excellent. I
like beef noodle soup, chicken noodle soup, ham and bean soup and any kind
of cheese soup. Basically I like soup.

Steven loves plain old fashioned beef stew with crusty bread to dunk with.
Chicken and dumplings if a fave around here too. Gawd, I like it all.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Jill said:

Quoted message said:

I wonder if I should bake some bread?

Dunno. I haven't baked bread in years. I don't have a bread machine and
my
hands get too tired trying to knead dough.

There's an option you didn't mention, so I'm not sure if it's an option
for
YOU or not: My mixer has a dough hook and makes VERY good bread. My two
favorite bread recipes -- mixed-starter bread and brioche -- are both from
_Baking With Julia_, and both work very well without kneading by hand.

Bob

The hand bones are attached to the arm bones and back bones. A song!
Seriously, any laminating done is usually done leaning over a table, heaving
a rolling pin (even if it has rollers) for an impossible length of time. I
didn't have the strength for it 40 years ago, let alone today. I was born
weak and no amount of exercise over the years have helped, but I suffered
the consequences. It's a difficult thing to face that we are not all
created equal physically. I'd like to be in the kitchen right now doing the
heartiest work, but that's never been the case; I've suffered for the
effort.
By the way, did some big guy write this? Please send all bread to be
kneaded to Bob!
Dee Dee

"Mr. Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Damsel in dis Dress said:

Quoted message said:

I like to use a rubber mallet to strike the cleaver, when attempting to
whack thru bones...You get better control (aim) and don't hurt you or
the
cleaver as much.

If'n I had a rubber mallet, I'd do that. Chances are, I'll miss the
bones completely. I haven't perfected my aiming skills with that
thing yet. When I make Jill's soup, I wind up chopping the squash
into irregular pieces. <sigh>

Carol, sorta scared of knives

How about a regular hammer and a block of scrap wood?

You're quick, Mr. Libido. Necessity is the mother of invention.
Dee Dee

On 14 Dec 2005 13:45:04 -0600, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Jill said:

Quoted message said:

I wonder if I should bake some bread?

Dunno. I haven't baked bread in years. I don't have a bread machine and
my hands get too tired trying to knead dough.

There's an option you didn't mention, so I'm not sure if it's an option for
YOU or not: My mixer has a dough hook and makes VERY good bread. My two
favorite bread recipes -- mixed-starter bread and brioche -- are both from
_Baking With Julia_, and both work very well without kneading by hand.

Nah, I'll just thaw a frozen loaf of dough and bake it. My hands and
arms can't handle kneading, and I do not want to clean the mixer.

Lazy Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Dave Smith said:

I have only cooked one or two pot roasts. The first one was nothing to
write home about, but the last one was pretty good.

We will never use another pot roast recipe as long as we live:

* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch
oven.
Cover with the onions.
Cover and place in a 350°F oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"

- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On 14 Dec 2005 13:46:02 -0600, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Carol said:

Tomorrow, I'm making some beef broth with the bones from last
Christmas' standing rib roast. I'm considering hacking them in half
with my trusty cleaver. I've heard that you can get more flavor that
way.

You can get flavor FASTER that way. Hacking the bones cuts down on cooking
time, but you can get the same results by long slow simmering. You can do
even better by pressure-cooking.

Faster is good. I want to cut down on gas usage as much as possible.
I'll go get the pressure cooker out of the basement. It's still in
the box, and we'll give it a go. Thanks for the tip!

Quoted message said:

Quoted message said:

Then I'll add carrots and potatoes. When they're tender crisp, I'll
add cubed, leftover beef. Then thicken the whole mess and make
dumplings for the top. Crash will be in hog heaven.

What about onions? If you don't want onions to be in the final stew, maybe
you could put them in with the bones you're cooking for the broth and then
strain them out. I think they're really essential.

Yeah, onions. And a shot of Worcestershire sauce (we put that in
almost everything), a little bit of dry red wine, thyme, and if
needed, some Kitchen Bouquet to provide a deeper brown color.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Michael \'Dog3\' Lonergan said:

Soup, soup, soup. The standing rib roast soup/stew sounds excellent. I
like beef noodle soup, chicken noodle soup, ham and bean soup and any kind
of cheese soup. Basically I like soup.

Do you have any cheese soup recipes that you're willing to share? I
love beer cheese soup and broccoli cheese soup.

Quoted message said:

Steven loves plain old fashioned beef stew with crusty bread to dunk with.
Chicken and dumplings if a fave around here too. Gawd, I like it all.

We're combining the two. Beef stew with dumplings. That will
probably be better than the original pot roast, which is delicious!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Wed, 14 Dec 2005 15:16:01 -0500, "Dee Randall"
<[email hidden]> wrote:

Regarding making bread from scratch and hand-kneeding it:

Quoted message said:

The hand bones are attached to the arm bones and back bones. A song!
Seriously, any laminating done is usually done leaning over a table, heaving
a rolling pin (even if it has rollers) for an impossible length of time. I
didn't have the strength for it 40 years ago, let alone today. I was born
weak and no amount of exercise over the years have helped, but I suffered
the consequences. It's a difficult thing to face that we are not all
created equal physically. I'd like to be in the kitchen right now doing the
heartiest work, but that's never been the case; I've suffered for the
effort.
By the way, did some big guy write this? Please send all bread to be
kneaded to Bob!

That is why they make frozen bread dough. :o)

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

? are you talking about roasting the bones and vegetables first?

The bones were already roasted from when we made the roast. Should
they be re-roasted before making stew? I always use raw veggies in
stew.

Okay, tell me what I'm doing wrong. I'm here to learn. : )

Carol

You ain't doing nothing wrong. Not at all.

One method of enriching stock is to dry roast root vegetables until they are
deep brown - not burnt. A slow oven is perfect.

Re-Roasting the bones can not hurt especially if there is still some red showing
on the cut side of the meat. This will also tend to render out some more of the
fat.

Then simmer the bones and vegetables for a while - When you are ready the
vegetables are cooked out throw them away - add your meat and fresh vegetables
for your soup.

Dimitri

On Wed, 14 Dec 2005 21:27:22 GMT, "Dimitri" <[email hidden]>

Quoted message said:

One method of enriching stock is to dry roast root vegetables until they are
deep brown - not burnt. A slow oven is perfect.

Re-Roasting the bones can not hurt especially if there is still some red showing
on the cut side of the meat. This will also tend to render out some more of the
fat.

Then simmer the bones and vegetables for a while - When you are ready the
vegetables are cooked out throw them away - add your meat and fresh vegetables
for your soup.

Thank you very kindly, sir.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos