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Since: Jan 10

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#87392
Jun 19, 2013
 
Matilda77 wrote:
<quoted text>
There are way to many words and steps to that recipe.
I really like my JOy of Cooking cookbook, but one annoying thing they do is they don't give you ALL of the ingredients up front. THey give you ingredients as they recipe goes along.

I didn't realize this, so I looked up a recipe, got the list of ingredients, shopped. THen when I was ready to cook/bake, I got the cookbook back out, got out the ingredients, and started. Got to the end of the page and turned the page and holy crap! here are MORE ingredients! WTF? I had to send my ex to the store right away so I could finish what I'd started. Now I look ahead to make sure it won't happen again, but that was annoying.

Since: Jan 10

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#87393
Jun 19, 2013
 
Good morning.

Happy Wednesday.

We are supposed to hit 90 this weekend! Summer is finally here!

“Fort Kickass”

Since: Sep 09

Bloomington, IL

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#87394
Jun 19, 2013
 
RedheadwGlasses wrote:
<quoted text>
I really like my JOy of Cooking cookbook, but one annoying thing they do is they don't give you ALL of the ingredients up front. THey give you ingredients as they recipe goes along.
I didn't realize this, so I looked up a recipe, got the list of ingredients, shopped. THen when I was ready to cook/bake, I got the cookbook back out, got out the ingredients, and started. Got to the end of the page and turned the page and holy crap! here are MORE ingredients! WTF? I had to send my ex to the store right away so I could finish what I'd started. Now I look ahead to make sure it won't happen again, but that was annoying.
That would piss me off so bad. I'd probably chuck the book and order a pizza.

“Fort Kickass”

Since: Sep 09

Bloomington, IL

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#87395
Jun 19, 2013
 
RedheadwGlasses wrote:
Good morning.
Happy Wednesday.
We are supposed to hit 90 this weekend! Summer is finally here!
I think I need to buy a hammock. I'm getting my second Japanese encephalitis shot on Friday, and the first one knocked me out for the entire weekend. Laying in the shade in the heat sounds like a plan.

“A Programmer is not in IT!”

Since: Feb 09

Neda, stay with me!

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#87396
Jun 19, 2013
 

Judged:

1

1

Well, just be glad that you were not invited over for that mess I made yesterday. It came out horrible, I totally messed it up.
I think I did 3 major things wrong.

1 Sauce was not reduced enough, tasted way too much like wine, even after the butter/flour stuff.

2 Said to pick out meat and carrots, then strain the rest (to make the sauce), but did not say to NOT put that stuff back in, which I did and ended up with parsley covered meat with chunks of shallots. way too much flavor.

3 Way too many of those pearl onions (and too much parsley)

I was very disappointed, but I made sure that I cleaned all the dishes right away because I did not want to have to look at that mess any longer than I had to.

“Fort Kickass”

Since: Sep 09

Bloomington, IL

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#87397
Jun 19, 2013
 

Judged:

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I don't always let the dogs out at night in my underwear, but when I do, my next door neighbors are having a party on their deck.

Stay thirsty, my friends.
Stina

Saint Petersburg, FL

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#87398
Jun 19, 2013
 
Good morning, all! Having one of my fave breakfasts: everything bagel toasted with lots of butter topped with corned beef hash and crystal sauce! Yum!

“Fort Kickass”

Since: Sep 09

Bloomington, IL

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#87399
Jun 19, 2013
 
RACE wrote:
1 Sauce was not reduced enough, tasted way too much like wine, even after the butter/flour stuff.
I fail to see how that would be a problem.

Since: Jan 10

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#87400
Jun 19, 2013
 

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Matilda77 wrote:
I don't always let the dogs out at night in my underwear, but when I do, my next door neighbors are having a party on their deck.
Stay thirsty, my friends.
HA! This made my coworker laugh out loud.

“A Programmer is not in IT!”

Since: Feb 09

Neda, stay with me!

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#87401
Jun 19, 2013
 
I know! You would think, right?
But it just tasted like hot gravy wine. It said to use a pinot (sp), so maybe that was it. Normally I would have used a merlot.
Matilda77 wrote:
<quoted text>
I fail to see how that would be a problem.

Since: Jan 10

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#87402
Jun 19, 2013
 
Hey, ladies. In these summer months, wearing skirts, Do you get harassed by construction works and their cat calls?

Try these:

http://www.dailymail.co.uk/femail/article-234...

“Fort Kickass”

Since: Sep 09

Bloomington, IL

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#87403
Jun 19, 2013
 
RedheadwGlasses wrote:
Hey, ladies. In these summer months, wearing skirts, Do you get harassed by construction works and their cat calls?
Try these:
http://www.dailymail.co.uk/femail/article-234...
Hork. Seriously.

“The two baby belly, please!”

Since: Sep 09

Evanston IL

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#87404
Jun 19, 2013
 
RedheadwGlasses wrote:
Hey, ladies. In these summer months, wearing skirts, Do you get harassed by construction works and their cat calls?
Try these:
http://www.dailymail.co.uk/femail/article-234...
HA!

But no.

“What's it to ya?”

Since: Mar 09

Spanaway, WA

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#87405
Jun 19, 2013
 
RACE wrote:
I know! You would think, right?
But it just tasted like hot gravy wine. It said to use a pinot (sp), so maybe that was it. Normally I would have used a merlot.
<quoted text>
Burgundy. Also I have found that 1/2 wine and 1/2 consommé works best. Keep in mind that you weren't cooking it for a full 2.5 hours (RIGHT?) because the meat was already cooked.

Here you go:

2 pounds stewing meat (remember long cooking time so meat doesn't have to be WAY tender) that has some fat on it (like maybe 10-20%

1 bunch (or 1/2 pound) carrots
1/2 pound potatoes (red, gold, white...NOT russet, they will fall apart)
1 med size sweet onion diced (browned or not your choice)
1/2 lb mushrooms (browned or not, your choice)
1 cup burgundy
1 cup consomme (or beef stock)
flour
salt
pepper
fresh thyme
dry thyme
bay leaf
1/4 c chopped flat leaf parsley
olive oil
bacon
butter

cut it and cook bacon to render the fat
drain bacon saving the fat in the pan save the bacon on the side
add oil to the pan...you gotta kinda eyeball how much oil you need

dry the meat thoroughly (this really IS important)
season meat with salt and pepper, dredge in flour, brown meat in oil drain on a paper towel

add carrots and potatoes to the oil and cook for a few minutes to *kinda* brown them
add meat back in and stir to mix
*at this point if you are going to cook the mushrooms and onions in the stew add them, if not, you will brown them and add in at the end**
add a couple (like 4) sprigs of fresh thyme and 1 tbsp of dry thyme
add 2 bay leaves
add bacon back in
add burgundy and consommé
salt (like about a teaspoon...I never really measure, sorry) and pepper (1/2 tap-ish)
cover and com in oven (350 degrees) 2.5 hours

**if you browned onions and mushrooms separately (in butter) add them in now***

when its done cooking strain liquid and get rid of thyme and bay leaf
cook liquid in sauce pan with like 1 table spoon flour, add 1 table spoon butter when it thickens up a bit
put stew and liquid together in a serving dish and stir, check for taste, add salt and pepper to taste

garnish with the chopped parsley

I never really measure but this is pretty close. I had to stop and think how much I use so I kinda ran through it in my head as I was typing.

Toj

“Equality”

Since: Jul 12

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#87406
Jun 19, 2013
 
RedheadwGlasses wrote:
Hey, ladies. In these summer months, wearing skirts, Do you get harassed by construction works and their cat calls?
Try these:
http://www.dailymail.co.uk/femail/article-234...
Those are really gross. I should buy a pair.

“...,to wit”

Since: Jun 09

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#87407
Jun 19, 2013
 
Stina wrote:
Good morning, all! Having one of my fave breakfasts: everything bagel toasted with lots of butter topped with corned beef hash and crystal sauce! Yum!
What is crystal sauce?

“A Programmer is not in IT!”

Since: Feb 09

Neda, stay with me!

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#87409
Jun 19, 2013
 
Thanks! I have saved this off for next time. Its quite similar to how I cook braised short ribs.
And you are correct about the cooking time, that was probably the problem.
Mimi Seattle wrote:
<quoted text>
Burgundy. Also I have found that 1/2 wine and 1/2 consommé works best. Keep in mind that you weren't cooking it for a full 2.5 hours (RIGHT?) because the meat was already cooked.
Here you go:
2 pounds stewing meat (remember long cooking time so meat doesn't have to be WAY tender) that has some fat on it (like maybe 10-20%
1 bunch (or 1/2 pound) carrots
1/2 pound potatoes (red, gold, white...NOT russet, they will fall apart)
1 med size sweet onion diced (browned or not your choice)
1/2 lb mushrooms (browned or not, your choice)
1 cup burgundy
1 cup consomme (or beef stock)
flour
salt
pepper
fresh thyme
dry thyme
bay leaf
1/4 c chopped flat leaf parsley
olive oil
bacon
butter
cut it and cook bacon to render the fat
drain bacon saving the fat in the pan save the bacon on the side
add oil to the pan...you gotta kinda eyeball how much oil you need
dry the meat thoroughly (this really IS important)
season meat with salt and pepper, dredge in flour, brown meat in oil drain on a paper towel
add carrots and potatoes to the oil and cook for a few minutes to *kinda* brown them
add meat back in and stir to mix
*at this point if you are going to cook the mushrooms and onions in the stew add them, if not, you will brown them and add in at the end**
add a couple (like 4) sprigs of fresh thyme and 1 tbsp of dry thyme
add 2 bay leaves
add bacon back in
add burgundy and consommé
salt (like about a teaspoon...I never really measure, sorry) and pepper (1/2 tap-ish)
cover and com in oven (350 degrees) 2.5 hours
**if you browned onions and mushrooms separately (in butter) add them in now***
when its done cooking strain liquid and get rid of thyme and bay leaf
cook liquid in sauce pan with like 1 table spoon flour, add 1 table spoon butter when it thickens up a bit
put stew and liquid together in a serving dish and stir, check for taste, add salt and pepper to taste
garnish with the chopped parsley
I never really measure but this is pretty close. I had to stop and think how much I use so I kinda ran through it in my head as I was typing.

“reign in blood”

Since: May 09

United States

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#87410
Jun 19, 2013
 
PEllen wrote:
<quoted text>What is crystal sauce?
Gravy with crystal meth in it

“Checks and Balances”

Since: Apr 13

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#87411
Jun 19, 2013
 
Russell Brand is awesome (long, but safe for work)

http://www.nj.com/entertainment/tv/index.ssf/...

“What's it to ya?”

Since: Mar 09

Spanaway, WA

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#87412
Jun 19, 2013
 
RACE wrote:
Thanks! I have saved this off for next time. Its quite similar to how I cook braised short ribs.
And you are correct about the cooking time, that was probably the problem.
<quoted text>
You're welcome. Keep in mind like I said I never really measure stuff. I just kinda "know." So you know, adjust for personal preferences. The meat is a big deal though. You don't want anything that can't stand up to the long cooking time, and you need the time for it to meld well, and nothing *too* lean, but not like chuck roast. Short ribs would probably be excellent, but I would trim the fat a bit because IME they tend to be kinda fatty and there's a lot more greasy-ness than I think would be good.

Oh, and I had to make this about 1000 (ok more like 50) before I really got a feel for it. Now, I can do it in my sleep. <shrug>

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