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Fresh meat

 
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VitaAqua



Joined: 30 Oct 2007
Posts: 6
Location: Los Angeles, Ca

PostPosted: Tue Oct 30, 2007 6:42 pm    Post subject: Fresh meat Reply with quote

Hello everyone. I have to introduce myself before I post anything else. I'm a student currenly living in Los Angeles, Ca. Can bake my head off but can't cook worth a thing Very Happy . Trying to venture from the oven to the stove top safely. Hopefully you all can help me with that haha. Always open to try new things so thank you in advance for your help.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Tue Oct 30, 2007 9:17 pm    Post subject: Reply with quote

Raising my hand to keep you company. I suck moose turd at meat. The most expensive part and I blow it all the time.

We just had this sauerbraten last night. You can't go wrong. I even brine two of them at once and yesterday I put the one I was cooking in a 225 degree oven at 1pm and told the oven to turn off at 6. My husband came home and we ate at 8. It was still moist and delicious.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31740,00.html

It looks like a lot of ingredients but you do the brine one day and roasting is the simplest thing you'll ever do. The gravy is killer — I like it with a couple generous spoons of sour cream stirred in. PM me if you need juniper berries.

Try it with this braised red cabbage: http://www.patternlanguage.com/recipes/redcabbage.htm I peel and chop a Granny Smith apple and saute it with the onions.

Another super easy and tasty thing is this pot roast that makes it's own gravy:


No Peek Beef
Serving Size: 4

• 3 pound stew beef or a 3 pound piece of chuck or round
• 1 medium-sized onion, coarsely chopped
• 1 package onion soup mix, or 6 tablespoons homemade mix
• 2 can cream of mushroom soup
• 20 ounce club soda, or to cover


Preheat oven to 325 degrees.

Spread meat in bottom of heavy casserole with a tight-fitting lid. Sprinkle soup mix over top. Spoon on soup (do not dilute). Pour club soda over all. Cover and bake for 2 1/2 hours.

DO NOT PEEK WHILE BAKING!!! ...in case you missed the title. ;>

Notes: Easy and really very tasty.
• Serve with buttered noodles or rice.
• Halved mushrooms would be a nice addition
• Frozen peas can be tossed on for color when it comes from the oven. Replace the lid and 10 minutes of resting is enough to warm them.

I know! It's got processed foods. I'm suitably humiliated but it's so good and easy and reliable that I forgive myself. You wouldn't even want to know about my husband's favorite casserole of all time and space...
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Wed Oct 31, 2007 3:35 pm    Post subject: Reply with quote

And I quote! "I suck moose turds..."
Thanks for making me blow my coffee out my nose Rainey---made a mess of my monitor!!!
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Vivant Linguae Mortuae!!
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Wed Oct 31, 2007 5:53 pm    Post subject: Reply with quote

OK! I suck moose turd AND I filthify monitors.

God! I'm a menace!
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God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor
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georgia



Joined: 16 May 2006
Posts: 456
Location: california

PostPosted: Wed Oct 31, 2007 6:59 pm    Post subject: Reply with quote

Think of it as being multi-talented...
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Griffin



Joined: 09 Jun 2006
Posts: 932
Location: England

PostPosted: Thu Nov 01, 2007 8:43 am    Post subject: Reply with quote

Possibly even multi-tasking! I saw that and made a mental note to use it... a lot!! Tho' I may get some strange looks as here it may sound more like a dirty confession than anything! Shocked

Still I'd pay good money to see David blowing (but not sucking and definitely NOT inhaling) coffee through his nose. What's your next trick David... er, I mean after cleaning the monitor! Ooh, ooh can you balance a dog on your nose while blowing coffee out of said nose?!!

Ok, I'll go now.
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swan



Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Thu Nov 01, 2007 11:39 am    Post subject: Reply with quote

I need a cup of coffee... Very Happy Very Happy Very Happy
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Thu Nov 01, 2007 3:07 pm    Post subject: Reply with quote

Well lord knows my nose is large enough to balance a schnauzer or two!! Will try it dear Griffin!!
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Thu Nov 01, 2007 5:26 pm    Post subject: Reply with quote

Haha, though this thread is reeaal close to making me lose my appetite altogether, I'd like to go back to the original post-- titled "Fresh meat".
I don't know if the poster was referring to him/herself as a new member, or asking advice about cooking the stuff!
Rainey, at my house "No Peek Beef" is called "Stay Abed Stew"--very similar, and yes, delicious.

What has helped me most with meat cooking is discovering brining, for poultry and pork, and discovering braising--made effortless by heavy covered pots like Le Creuset-- (just ONE of many brands, but a good one)


I'm hoping everyone will post one wonderful recipe for a holiday dish. Something you know is a winner/keeper--put it in the "Recipe Box" thread.
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