"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 10-08-2006, 04:51 PM   #11
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,170
Country-fried steak with buttermilk gravy, mashed potatoes and buttered peas. Haven't decided about dessert yet.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-08-2006, 05:03 PM   #12
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
no dessert needed, Katie. Just give me double helpings of everything you've got going.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-08-2006, 05:09 PM   #13
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,880
mudbug

I always use chuck roast for my beef stew or beef barley soup. I found that it seems stew beef is whatever the butchers don't know what to do . I have had some tender and some like cardboard. Chuck Roast gives so much better taste to all.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 10-08-2006, 05:18 PM   #14
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Hiya, lets - I only used half of the roast I chunked up, so your idea about the soup is a great one.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-08-2006, 05:46 PM   #15
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
It's a cross between Boeuf Bourguignon, the recipe from the Weir Cooking Class, a recipe kadesma sent me - so...........does that make it my recipe??????

For a starch I'll see if I have enough red-skinned potatoes that are still worthy of being cooked. If I don't then I may really confuse the French and have some risotto with it.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-08-2006, 08:06 PM   #16
Senior Chef
 
Join Date: Sep 2006
Location: Outside of Memphis, TN
Posts: 339
Send a message via Yahoo to FraidKnot
Quote:
Originally Posted by letscook
mudbug

I always use chuck roast for my beef stew or beef barley soup. I found that it seems stew beef is whatever the butchers don't know what to do . I have had some tender and some like cardboard. Chuck Roast gives so much better taste to all.
I'm with you on this one! I used to get "stew beef" for my elderly dog when he couldn't (or wouldn't) eat his canned prescription food, but back then it was less expensive. I've no idea why it costs more than a good chuck roast these days since "stew beef" is such an iffy proposition.

Fraidy
__________________
FraidKnot is offline   Reply With Quote
Old 10-08-2006, 08:10 PM   #17
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

Quote:
Originally Posted by letscook
mudbug

I always use chuck roast for my beef stew or beef barley soup. I found that it seems stew beef is whatever the butchers don't know what to do . I have had some tender and some like cardboard. Chuck Roast gives so much better taste to all.
I agree - I use chuck all the time for rst's, stews, beef n-noodles, beef veg soup. -whatever -usually the english cut- awesome flavor!
__________________
Barb L. is offline   Reply With Quote
Old 10-08-2006, 08:22 PM   #18
Senior Chef
 
Join Date: Sep 2006
Location: Outside of Memphis, TN
Posts: 339
Send a message via Yahoo to FraidKnot
Quote:
Originally Posted by Katie E
Country-fried steak with buttermilk gravy, mashed potatoes and buttered peas. Haven't decided about dessert yet.
Oh gawd! Forget the dessert... where do you live? I adore CFS and of course the gravy must be made with buttermilk!
__________________
FraidKnot is offline   Reply With Quote
Old 10-08-2006, 08:25 PM   #19
Senior Chef
 
Join Date: Sep 2006
Location: Outside of Memphis, TN
Posts: 339
Send a message via Yahoo to FraidKnot
Au Gratin Potatoes (the old Betty Crocker recipe) to which I'll add some diced ham. I don't need anything else; not a salad fan and I'm cooking for one. I'll have leftovers for lunch tomorrow and again in a couple of days.
__________________
FraidKnot is offline   Reply With Quote
Old 10-08-2006, 08:25 PM   #20
DC's Angel
 
Buck's Avatar
 
Join Date: Sep 2006
Location: Bardwell. Kentucky USA
Posts: 1,500
We could tell you but, then, we'd have to shoot you. No, seriously. I'm Buck and my wife is Katie E. We live in western Kentucky. You know her as justindig at the other site. Come on up, darlin'. There'll be plenty for all of us.
__________________

__________________
If we weren't meant to eat animals, then why are they made of meat?
Buck is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:13 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.