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In Reply to: RE: 3 cheese posted by bullethead on April 10, 2017 at 19:16:39
I used to eat alot of pizza. When I stopped my health improved quite a bit. I also got rid of alot of other fast food, all the usually that is.
One type of place I would go to is a gyro plsce.
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Severius! Supremus Invictus
gyro places are great!
You are what you eat, thanks again for all the recipes Jurb, been helpful a lot to me.
Next time I make chicken stock I won't use the neck and guts, it made it bitter a little bit. But the boiling of the bone for many hours, that was golden. Lots of nutrients.
"You are what you eat, thanks again for all the recipes Jurb, been helpful a lot to me."
All the recipes ? All like two ?
Anyway, next comes the beef stroganoff.
Remember I was bitching about not being able to find beef tenderloin ? Well maybe I didn't but whatever. I found them, and that $13.95 a pound ! I think they went up a buck but other places are talking like twice that.
I use the onion type thing for that too. I am thinking of just making it for myself, the way I like it, which is the way it is supposed to be. The beef is supposed to be rare but well seared, enough so to make real gravy out of it.
So after frying the mushrooms in butter, in goes an onion, sliced thin so that it disintegrates. In the meantime the mushrooms are in the "broth" of the stroganoff. At that time that is when the pakprika goes in. Nothing like paprikash, but some, and of course the requisite unrefined twenty buck a pound sea salt. Add water, scrape the bottom to get all the meat drippings and there won't be much, get enough juice to make the gravy. Of course the clove(s) of garlic are with the onions.
Add the water and onion and whatever butter comes with it. Enough butter to cover the onion should be enough, just be carefuk niot to burn it. Use low temperatures. The exception is when you are frying the meat, then you want it high as possible and might even want some bacon grease in there.
After you add water and cook the balls off the onions and mushrooms, it is time to thicken it. That is making standard gravy, but it has picked up the flavor of the mushrooms by then.
You can let the pan go dry a couple of times as long as you catch it and throw in some water when you hear that SSSSS. The last adding of water is for the thickening, creation of the gravy.
Let that cool and then add the sour cream. I can't say how much, just eyeball it. Then add back the meat. You have already made the noodles right ?
Yup, this is a little bit like kash but takes alot less time. When you think you have time to rest with the kash, that is time you get busy on the dumplings. With stroganoff, you have to work in boiling noodles edgwise as well. My dumplings are different than others' because for one they are bigger than many, and I don't use water. That means that when they float that does NOT mean they are done, you have to let them stay in there a couple of minutes.
Of course, just like you can have kash with noodles, you can have stroganoff with dumplings. Some people do from what I've gleaned out there.
Unortunately I haven't made it in a while. Even of I did I can't really write one of those completely step by step recipes like in a cookbook. But really, when it comes to certain things, yyou are the chef. You see how much there is of this stuff and you know to use say three cloves of garlic, you know how much salt to use.
But you might want to write down the amounts of everything you use, it could be great and be your version. Theolman and I, devil wrest his soul, were going to try the sausage thing because it was getting hard to fand good hot Italian sausage. He figuree it out. We had a meat grander, all we needed was the pork and maybe a spice or two. But we needed pork with fat on it for sausage.
He said we gring up a bunch of it, putit in a bowl. Now get a smaller bowl, use the scale and make sure you put the same amount every time and add the spices. Then we fry that up. O course he had the measuring spoons and all that, he wanted to write down how much of what is in there. We would try it and might say that it has too much this and not enough that, but the changes are also recorded on paper and we see if it is any better.
Later, after his demise, I found a realy good brand of hot Italian sausage and I buy it alll the time.
Anyway, now that I have found the beef tenderloins I want to get another one before the price goes up. I need to get a ride. I can barely read the screen these days, driving ? That would be foolish. In fact the black mold seems to be coming back (it does that) and my balance is so bad I don't even want to ride a bicycle. I am not so sure I want to cook. Maybe I'll just give up all my recipes.
thanks man, I bookmarked this one, going to give it a spin perhaps in a few days, thanks a lot.
Hey JURB, that was a great recipe story! I also like the fact that you analyze the results and make a note about what to change next time - that's what every great chef does. I do the same thing when I cook, and it kinda makes my wife a little nuts, 'cause when I ask her "How is it?", she just says "it's great", but then I start analyzing it "Needs a little more" of this or that, yada, yada, yada. 'Course, since she doesn't do the whole analysis thingy, I don't do that when she cooks, I just say "it's great". LOL
Last night, I make pork stroganoff, which is basically beef stroganoff except with pieces of pork chops. I did goof up, though: I added some heavy whipping cream in addition to the sour cream and tomato paste, and I used too much garlic, and neglected to notice that the thyme jar didn't have a shaker style cap, so, it wasn't my best effort. I won't make those "same" mistakes again!
:)
"Last night, I make pork stroganoff..."
Fine and good, but technically it is supposed to be made with beef tenderloin and it is supposed to be very rare but well browned on the outside to make a decent gravy. However, variants are fine.
Sometime this week I am going to get me some mushrooms and make it. Though it will last longer and I get more, I don''t really like the fact that nobody else will eat it. I am pretty stoic, but when people eat my food and go "Damn this is good" it pleases me.
So I'll freeze a bunch of it. I leave out the sour cream when I do that. That and kash both, you add the sour cream as you reheat it, and use a pan not the microwave. We almost always have sour cream, though I am not entirely sure why. I use some on burritos and nachos. It lasts a while, good thing it does not spoil soon.
Ma makes halubkis (stuffed cabbage, pigs in a blanket) and I consider sour cream a must for that. My ex-boss used to feed me and one time his Wife shows up with potato pancakes, which I really don't like, but then they set the sour cream down in front of me. Now that I can eat. I had never thought to put sour cream on them. The olman used to put syrup on them. I do not use syrup.
Like French toast ? Buy my bread machine. It makes huge slices which you must slice. I don't put syrup on it but I'll eat it. This bread is big and so dense it takes two eggs to saturate one piece. If you're used to eating a stack of five normally, try two of these, seriously.
Let me be clear: There are few things, foodwise, which are better than...
Anyway...
Well-made beef stroganoff is one of them.
This time, I used pork, 'cause I've been influenced by the 'health' nuts. And I overcooked the pork - THAT was the biggest mistake! SHAME ON ME!!
****
Yeah, freezing milk/cream/etc is NOT a good idea.
****
Potato pancakes.
Let me be clear: Potato pancakes are supposed to be tasty, not 'healthy'. Have I made my point?
****
:)
"Well-made beef stroganoff is one of them."
Yes. When I make stuff like that I make it the best I can. I will take the extra time. Usually I make alot, one mess many meals. The kash and stroganoff I freeze without the sour cream, it is added as you reheat it. In a pan, not the microwave. What we eat that day has the sour cream, but whatever is to be saved does not. I have actually put a bag of dumplings right in there in a container (Tupperware like) with it, so the kash can be poured on the dumplings like the first time. Like spaghetti sauce, I don't know about you but when I got meatballs and sausage I do not want it mixed with the pasta. The stroganoff is usually eaten with noodles and they are a piece of cake to make.
"Yeah, freezing milk/cream/etc is NOT a good idea."
I've frozen whole milk. I takes over a week to thaw. It will turn to liquid but the milk part will be particles in it until it reunites or whatever. Cream we froze, but we did that in an ice cream machine out on the farm. They made me crank it and when I asked if it was done they said "Can you still crank it ?" and if the answer was yes, it was not done.
But really, freezing milk or cream or sour cream whatever to preserve it, I won't do it.
"Potato pancakes are supposed to be tasty, not 'healthy'. "
Well, there are worse side dishes. I think when they put in the flour and egg it ruins it. Went to a restaurant that had fried mashed potatoes. Now I remember days before the microwave and the pieces of roast, some mashed potatoes and whatever in a frying pan. Sometimes it got brown, and it was GREAT. I thought I was getting that but they threw that flour and egg into it and wrecked it.
I figured out how I like it, heat up a pan with some oil and throw potato through a salad shooter. That's what I want, and actually I was surprised to find out out how hard it really is to make that right.
I can cook, but I live with two Women who don't like spicy stuff, one doesn't even like steaks and I am talking saying no to a filet mignon. And they don't want my chili.
You have not had an excellent gyro until you've had one at the Parthenon Gyros Restaurant in Madison, Wisconsin, aka, the Parthenon. On-site ground and mixed beef and lamb, on-site formed cones, on-site made sauce. Owner-operated for three generations. It's the best darn gyro you'll ever have.www.parthenongyros.com. They have an f-book page of a similar name - it's easy to find. Scroll down through the friends/comments and you'll see the stash (which is almost gone - I try to make it last until my next trip to get more) which I bring to Dallas whenever I can.
I've been going there since about '77. Every couple of weeks when I lived there, and now every 4-6 months whenever I visit. It's a "given" on the trip agenda. That's how good it is.
I'd like to post a couple of pics, but I'm not good at that and I gotta find 'em. Suffice it to say for now, ya gotta go there.
:)
Edits: 04/12/17
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