Ruth Haffly wrote to Dave Drum <=-
Gotta cook to suit yourself.
Which we do. When we get a steak to grill, Steve will split it in half, start my half a few minutes before putting his on the grill. Neither of
us like the shoe leather we grew up with but a rare (for him) to medium (for me), seasoned and grilled just right is so good..........
Gotta cook to suit yourself.
Which we do. When we get a steak to grill, Steve will split it in half, start my half a few minutes before putting his on the grill. Neither of
us like the shoe leather we grew up with but a rare (for him) to medium (for me), seasoned and grilled just right is so good..........
I don't est much steak these days. Rather hav a good pork chop for the most part. If I am doing steak I can eat anything from medium down to almost mooing. As long as it's not tough/chewy and has lots of
flavour.
I want to try this at least once before my number is called.
Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings
Ruth Haffly wrote to Dave Drum <=-
Gotta cook to suit yourself.
Which we do. When we get a steak to grill, Steve will split it in half, start my half a few minutes before putting his on the grill. Neither of
us like the shoe leather we grew up with but a rare (for him) to medium (for me), seasoned and grilled just right is so good..........
I don't est much steak these days. Rather hav a good pork chop for the most part. If I am doing steak I can eat anything from medium down to almost mooing. As long as it's not tough/chewy and has lots of
flavour.
We eat both, probably not as many pork chops as steak tho. During hot weather, both will be grilled but will pull out the Foreman for doing chops in the winter.
I want to try this at least once before my number is called.
Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings
One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him.
We've yet to try making it at home; I'm not a fan of raw (or rare)
meat. ---
I don't est much steak these days. Rather hav a good pork chop for the most part. If I am doing steak I can eat anything from medium down to almost mooing. As long as it's not tough/chewy and has lots of
flavour.
We eat both, probably not as many pork chops as steak tho. During hot weather, both will be grilled but will pull out the Foreman for doing chops in the winter.
Spring and fall I might grill outside. The George gets year-around
use. Especially in the summer when I let'd my grill without leaving
the air conditioned kitche. Bv)=
I want to try this at least once before my number is called.
Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings
One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him.
We've yet to try making it at home; I'm not a fan of raw (or rare)
meat. ---
Steve probably was like you until he tried the actuality. I learned to "try it5 before your ditch it" when I was turninbg six and had a Yuck!
reaction to the bean salad my mother waqs making. It looked very
gross. But after being forced to try iy I found that I liked it. Bv)=
Sometimes we haver to abandon our comfort zones.
RUTH HAFFLY wrote to DAVE DRUM <=-
I don't est much steak these days. Rather hav a good pork chop for the most part. If I am doing steak I can eat anything from medium down to almost mooing. As long as it's not tough/chewy and has lots of
flavour.
We eat both, probably not as many pork chops as steak tho. During hot weather, both will be grilled but will pull out the Foreman for doing chops in the winter.
Spring and fall I might grill outside. The George gets year-around
use. Especially in the summer when I let'd my grill without leaving
the air conditioned kitche. Bv)=
Our grills are just outside the kitchen door. We'd rather heat up the already hot outside than heat the kitchen. I'll usually do sides that
can be done wither without cooking or cooked in the microwave.
Sometimes we'll wrap potatoes in foil and put them on the grill also;
they take a bit more time but go well with a steak.
I want to try this at least once before my number is called.
Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings
One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him.
We've yet to try making it at home; I'm not a fan of raw (or rare)
meat. ---
Steve probably was like you until he tried the actuality. I learned to "try it5 before your ditch it" when I was turning six and had a Yuck!
We were both brought up on steaks cooked to shoe leather so going to medium was a major step for us. A combination of the steak tartare and then reading about Michael eating it raw induced Steve to try it rare.
I'd still rather have it somewhat more done.
reaction to the bean salad my mother waqs making. It looked very
gross. But after being forced to try iy I found that I liked it. Bv)=
I will now eat turnips willingly, lima beans in something like
Brunswick stew but still decline sweet potatoes, peanut butter, pumpkin pie, cocoanut--all things I was forced to eat (not try, it was "you
must eat") as a child. I've not starved by not eating any of them tho.
An interesting twist on the usual bean salad is to use both black and white, then something like soy beans--still 3 bean salad. (G)
Sometimes we haver to abandon our comfort zones.
And sometimes we stay in them.
Spring and fall I might grill outside. The George gets year-around
use. Especially in the summer when I let'd my grill without leaving
the air conditioned kitche. Bv)=
Our grills are just outside the kitchen door. We'd rather heat up the already hot outside than heat the kitchen. I'll usually do sides that
can be done wither without cooking or cooked in the microwave.
Sometimes we'll wrap potatoes in foil and put them on the grill also;
they take a bit more time but go well with a steak.
The George doesn't heat the kitchen much. And I've got an indoor
'lectric grill that gets dragged out once in a while.
I want to try this at least once before my number is called.
Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings
One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him.
We've yet to try making it at home; I'm not a fan of raw (or rare)
meat. ---
Steve probably was like you until he tried the actuality. I learned to "try it5 before your ditch it" when I was turning six and had a Yuck!
We were both brought up on steaks cooked to shoe leather so going to medium was a major step for us. A combination of the steak tartare and then reading about Michael eating it raw induced Steve to try it rare.
I'd still rather have it somewhat more done.
And "back in the day" beef tended to be leaner and thus chewier than
is current practice. And nearly all grass-fed.
reaction to the bean salad my mother waqs making. It looked veryBv)=
gross. But after being forced to try iy I found that I liked it.
I will now eat turnips willingly, lima beans in something like
Brunswick stew but still decline sweet potatoes, peanut butter, pumpkin pie, cocoanut--all things I was forced to eat (not try, it was "you
must eat") as a child. I've not starved by not eating any of them tho.
I'll do turnips raw. Pelled, sliced, with a little salt. I can choke
down cooked turnips if having to be polite. Otherwise I leave them in
the dish. Lima beans/butter beans/etc. I like. My only food no-no is bologna.
An interesting twist on the usual bean salad is to use both black and white, then something like soy beans--still 3 bean salad. (G)
Sometimes we haver to abandon our comfort zones.
And sometimes we stay in them.
As long as the A.C. works.
Ruth Haffly wrote to Dave Drum <=-
Spring and fall I might grill outside. The George gets year-around
use. Especially in the summer when I let'd my grill without leaving
the air conditioned kitche. Bv)=
Our grills are just outside the kitchen door. We'd rather heat up the already hot outside than heat the kitchen. I'll usually do sides that
can be done wither without cooking or cooked in the microwave.
Sometimes we'll wrap potatoes in foil and put them on the grill also;
they take a bit more time but go well with a steak.
The George doesn't heat the kitchen much. And I've got an indoor
'lectric grill that gets dragged out once in a while.
We grill year round. (G)
And "back in the day" beef tended to be leaner and thus chewier than
is current practice. And nearly all grass-fed.
German beef (at least in the time we were there, don't know if the EU
has changed it) is all grass fed. Low and slow is a good way to cook
it. First few months we were in Frankfurt, there was a kerfuffle about
the commissary ordering too much beef so they gave it away (had to show ID) over several months. It was a combination of German and American
beef; that was how I learned to cook German beef. (G)
An interesting twist on the usual bean salad is to use both black and white, then something like soy beans--still 3 bean salad. (G)
Sometimes we haver to abandon our comfort zones.
And sometimes we stay in them.
As long as the A.C. works.
Working well now, actually backed off over the last few days as temps
have cooled down. Today has been in the low/mid 70s with occaisional
rain showers, pure D-lightful!
The George doesn't heat the kitchen much. And I've got an indoor
'lectric grill that gets dragged out once in a while.
We grill year round. (G)
Since I cook for just me most of the time firing up and outside grill
- even a gas grill - is more work than I want. The George and/or the
plug in grill are much easier.
And "back in the day" beef tended to be leaner and thus chewier than
is current practice. And nearly all grass-fed.
German beef (at least in the time we were there, don't know if the EU
has changed it) is all grass fed. Low and slow is a good way to cook
it. First few months we were in Frankfurt, there was a kerfuffle about
the commissary ordering too much beef so they gave it away (had to show ID) over several months. It was a combination of German and American
beef; that was how I learned to cook German beef. (G)
And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"
8<----- SHORTEN ----->8
An interesting twist on the usual bean salad is to use both black and white, then something like soy beans--still 3 bean salad. (G)
Sometimes we haver to abandon our comfort zones.
And sometimes we stay in them.
As long as the A.C. works.
Working well now, actually backed off over the last few days as temps
have cooled down. Today has been in the low/mid 70s with occaisional
rain showers, pure D-lightful!
We've had a break from the triple digits this week. But my
prognosticator saays back into the upper 90s by the week-end. Out
state fair starts today for its 10 day run. I'll not be going within a mile of that mess.
Ruth Haffly wrote to Dave Drum <=-
And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"
Should be "wagyu style beef"; somebody in Japan might see the ad and
sue Humphrey's.
8<----- SHORTEN ----->8
We're not due to go into the 90s until next Thursday, then it's
supposed to be 90 that day, then back into the 80s. Don't think it even got out of the 60s the last couple of days but today (now) it's 71.
We've had almost 3" of rain since Tuesday.
Our state fair is in October so we'll probably be hearing soon what the new food items will be. They usually feature some kind of fried
whatever; some might be worth trying but most aren't worth spending our money on. Our fair is held on the west side of Raleigh so we try to
avoid that paart of town during its run.
And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"
Should be "wagyu style beef"; somebody in Japan might see the ad and
sue Humphrey's.
I refer you to: https://wagyu.org/
"The American Wagyu Association promotes, fosters, and encourages the development and brand awareness of the Wagyu breed through breed integrity, genetic authenticity, outreach, education, research, and
other programs."
8<----- SHORTEN ----->8
got out of the 60s the last couple of days but today (now) it's 71.
We've had almost 3" of rain since Tuesday.
We seem to have been getting more than our usual rainfall as well.
But, as the old sage once said "Climate is what you expect. Weather is what you get." As long as my (non-existet) basement doesn't flood ...
Our state fair is in October so we'll probably be hearing soon what the new food items will be. They usually feature some kind of fried
whatever; some might be worth trying but most aren't worth spending our money on. Our fair is held on the west side of Raleigh so we try to
avoid that paart of town during its run.
Just common sense. I didn't lose anything at our fair(s) and I'd
prefer to maintain that record. No matter what new and unhelathy deep-fried items my be on offer.
RUTH HAFFLY wrote to DAVE DRUM <=-
And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"
Should be "wagyu style beef"; somebody in Japan might see the ad and
sue Humphrey's.
I refer you to: https://wagyu.org/
"The American Wagyu Association promotes, fosters, and encourages the development and brand awareness of the Wagyu breed through breed integrity, genetic authenticity, outreach, education, research, and
other programs."
Ok, all's kosher then.
8<----- SHORTEN ----->8
got out of the 60s the last couple of days but today (now) it's 71.
We've had almost 3" of rain since Tuesday.
We seem to have been getting more than our usual rainfall as well.
But, as the old sage once said "Climate is what you expect. Weather is what you get." As long as my (non-existet) basement doesn't flood ...
Our state fair is in October so we'll probably be hearing soon what the new food items will be. They usually feature some kind of fried
whatever; some might be worth trying but most aren't worth spending our money on. Our fair is held on the west side of Raleigh so we try to
avoid that paart of town during its run.
Just common sense. I didn't lose anything at our fair(s) and I'd
prefer to maintain that record. No matter what new and unhelathy deep-fried items my be on offer.
We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.
I refer you to: https://wagyu.org/
Ok, all's kosher then.
Not unless rabbinically supervised and signed off on. Bv)=
8<----- SHORTEN ----->8
Just common sense. I didn't lose anything at our fair(s) and I'd
prefer to maintain that record. No matter what new and unhelathy deep-fried items my be on offer.
We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.
The fairground is used for many other things beyond the annual
wretched mess. The Illinois Department of Agriculture is headquartered there. As is the State Police radio lab and some Dept. of Conservation functions. And the buildings/exhibit halls areused forswap meets,
etc. Not to
mention the mile dirt track - said to be the best in America which is
used for horse, motorcycle, and car racing.
Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
I refer you to: https://wagyu.org/
Ok, all's kosher then.
Not unless rabbinically supervised and signed off on. Bv)=
And you see his thumbprint. I worked at a Jewish camp one summer; one
of our running jokes was the U inside the circle was the rabbi's thumbprint.
8<----- SHORTEN ----->8
Just common sense. I didn't lose anything at our fair(s) and I'd
prefer to maintain that record. No matter what new and unhelathy deep-fried items my be on offer.
We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.
The fairground is used for many other things beyond the annual
wretched mess. The Illinois Department of Agriculture is headquartered there. As is the State Police radio lab and some Dept. of Conservation functions. And the buildings/exhibit halls areused forswap meets,
etc. Not to
mention the mile dirt track - said to be the best in America which is
used for horse, motorcycle, and car racing.
We've gone for RV shows, Raleigh Hamvention (Steve, not me) and a home improvement show but not the fair. A couple of years ago they flooded
the nearby football stadium and had a hockey game on the ice but we
didn't go to that.
Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches
Looks good to me. Just did some shopping, picked up a pack of pork
chops (will freeze some, probably grill others).
Ok, all's kosher then.
Not unless rabbinically supervised and signed off on. Bv)=
And you see his thumbprint. I worked at a Jewish camp one summer; one
of our running jokes was the U inside the circle was the rabbi's thumbprint.
Unless the Koaher symbol is a "K" inthe circle. Or a Star of David
Bv)= There are more than 100 Kosher markings used https://sl.bing.net/flYA8Yz08n6
8<----- SHORTEN ----->8
We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.
The last time I actually attended a fair was in the 90s when out local county fair (which offers free grandstand shows in the evening) had
Three Dog Night on the bill. It was worth the hassle and I enjoyed
myself very much. Unlike my boss who attended with me and kept
complaining that the live performance sounded different from the
records they had made.
Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches
Looks good to me. Just did some shopping, picked up a pack of pork
chops (will freeze some, probably grill others).
I buy extra thick pork chops from Humphrey's or Hy-Vee to make
stuffies
Title: Apple-Raisin Stuffed Pork Chops
Categories: Pork, Breads, Fruits, Herbs
Yield: 2 Servings
Ruth Haffly wrote to Dave Drum <=-
Ok, all's kosher then.
Not unless rabbinically supervised and signed off on. Bv)=
And you see his thumbprint. I worked at a Jewish camp one summer; one
of our running jokes was the U inside the circle was the rabbi's thumbprint.
Unless the Koaher symbol is a "K" inthe circle. Or a Star of David
Bv)= There are more than 100 Kosher markings used https://sl.bing.net/flYA8Yz08n6
At the camp, it was always the U in the circle. This was decades ago so more symbols may have been added. And, it was the Jewish kids that came
up with the designation/description.
8<----- SHORTEN ----->8
We've been on the fair grounds for other events during the year and
last year Steve worked the RARS (Raleigh Amateur Radio Society) booth a couple of days but didn't buy any food, deep fried or otherwise.
The last time I actually attended a fair was in the 90s when out local county fair (which offers free grandstand shows in the evening) had
Three Dog Night on the bill. It was worth the hassle and I enjoyed
myself very much. Unlike my boss who attended with me and kept
complaining that the live performance sounded different from the
records they had made.
I know, we went to a Mannheim Steamroller concert in Savannah.
Different but close enough. This one was some of their other than Christmas music; the encore was all Christmas music. Picked up a CD of them playing Disney tunes. (G)
Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches
Looks good to me. Just did some shopping, picked up a pack of pork
chops (will freeze some, probably grill others).
I buy extra thick pork chops from Humphrey's or Hy-Vee to make
stuffies
I learned the easy way to do it when Steve and I first got married. I
make the dressing, put it in a pan and put the pork chops over it, then bake. Saves a lot of frustration trying to get the chops cut and
stuffed. (G) BTW, grilled a couple of the chops last night, seasoned
with a bit of poultry seasoning. They were good!
Title: Apple-Raisin Stuffed Pork Chops
Categories: Pork, Breads, Fruits, Herbs
Yield: 2 Servings
Hmmmmmmmmmmmmm, might try a varient of this in my kitchen.
Not unless rabbinically supervised and signed off on. Bv)=
And you see his thumbprint. I worked at a Jewish camp one summer; one
of our running jokes was the U inside the circle was the rabbi's thumbprint.
Unless the Koaher symbol is a "K" inthe circle. Or a Star of David
Bv)= There are more than 100 Kosher markings used https://sl.bing.net/flYA8Yz08n6
At the camp, it was always the U in the circle. This was decades ago so more symbols may have been added. And, it was the Jewish kids that came
up with the designation/description.
The "thumbprint" is the most common. And the most noticable. But some
of the symbols on thechart I linked are older. And Judiasm is as
mixed, splintered and sectarian as Christianity.
8<----- SHORTEN ----->8
We've been on the fair grounds for other events during the year and
The last time I actually attended a fair was in the 90s when out local county fair (which offers free grandstand shows in the evening) had
Three Dog Night on the bill. It was worth the hassle and I enjoyed
myself very much. Unlike my boss who attended with me and kept
I know, we went to a Mannheim Steamroller concert in Savannah.
Different but close enough. This one was some of their other than Christmas music; the encore was all Christmas music. Picked up a CD of them playing Disney tunes. (G)
M I C K E Y Mouse .... the mind boggles.
Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 Sandwiches
Looks good to me. Just did some shopping, picked up a pack of pork
chops (will freeze some, probably grill others).
I buy extra thick pork chops from Humphrey's or Hy-Vee to make
stuffies
I learned the easy way to do it when Steve and I first got married. I
make the dressing, put it in a pan and put the pork chops over it, then bake. Saves a lot of frustration trying to get the chops cut and
stuffed. (G) BTW, grilled a couple of the chops last night, seasoned
with a bit of poultry seasoning. They were good!
Actually I've never had a problem making the pocket for the stuffing.
And limiting the stuffing to what fits "in the pocket" cuts down on
the carb loading and need for a nap. Bv)=
Title: Apple-Raisin Stuffed Pork Chops
Categories: Pork, Breads, Fruits, Herbs
Yield: 2 Servings
Hmmmmmmmmmmmmm, might try a varient of this in my kitchen.
I'll bet you'll like it. Here's another to consider - it can go
either as in-a-pan w/chops on top or stuffed into individual
chops:
Title: Bacon-Cheddar Stuffing
Categories: Breads, Pork, Vegetables, Herbs, Cheese
Yield: 8 Servings
16 oz Stale bagels; in 1" cubes
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