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Old 06-09-2005, 01:13 PM   #11
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Hey try frying the meatloaf.
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Old 06-09-2005, 01:15 PM   #12
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When the kids were small, what I used to do with leftover veggies....corn, peas, etc; was put in a ziplock bag and freeze them. Then keep adding to the bag as we had leftovers. When I had enough saved, I used them to make vegetable soup.

This is espeically good when you really don't have enough leftover for a serving or another meal.
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Old 06-09-2005, 05:49 PM   #13
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Quote:
Originally Posted by jkath
Kadesma, you are my kinda cook!
and Brocolini! Yum!
Thanks Jkath
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Old 06-10-2005, 11:49 AM   #14
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Great idea, Rainee!!!
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Old 06-10-2005, 02:05 PM   #15
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Last night Handy Husband had to work late, so daughter and I were on our own. I browned and crumbled about half a tube of sausage, then browned some onions, and added both to some leftover too-thin, average-tasting potato soup I had made last week. Bulked the soup up nicely and added some needed flavor.
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Old 06-10-2005, 02:22 PM   #16
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Whats tri-tip?
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Old 06-10-2005, 02:24 PM   #17
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ACK!!!!!
You MUST try it some time!!! It is amazing!!!!

Here's a little info: (I grew up in Santa Barbara, which is about an hour south of Santa Maria, home of the tri tip)
Tri-tip -- Santa Maria, California barbecue

August 3, 2001
By JOE O'CONNELL, cbbqa past President

Outside California, the tri-tip cut of beef is not well known. But in California, the Santa Maria tri-tip barbecue remains the center of authentic California barbecue.

Taste and texture

Californians know that the tri-tip roast combines the strong flavor of beef with the perfect texture of a great steak. The taste and texture of the tri-tip roast is unlike any other cut of beef.

The taste of tri-tip is strongly beef. The taste cannot be compared with that of any other cut of beef. Tri-tip is not light and smooth, like the taste of the tenderloin (filet). Instead, tri-tip tastes like meat - the essence of great beef - a taste that is bold and strong. The flavor is all meat, not buttery and soft but meaty and hard. Not other cut tastes more like beef than the tri-tip.

Combined with the beef taste is the texture with says beef. Tri-tip has a bold texture that is moist and chewy and not at all dry or tough. Tri-tip has none of the leathery texture of inferior cuts and grades of beef. On the other hand, tri-tip does not have the soft texture that some mistakenly equate with great beef. Tri-tip has the texture of great beef, like a rib-eye, and not the "melt in your mouth like butter" texture of tenderloin. Tri-tip's texture says beef, not butter. Chewy but not tough, with the texture of beef, not mashed potatoes.

In recent years, barbecue tri-tip has taken on a folk status as those outside of California try it for the first time. Called either California tri-tip or Santa Maria tri-tip, the cut and barbecue method are uniquely Californian.

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also
is called "triangular" roast because of its shape.
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Old 06-10-2005, 02:25 PM   #18
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A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape.
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Old 06-10-2005, 02:31 PM   #19
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Old 06-10-2005, 02:44 PM   #20
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Rainee, can you see me salivating?! Tri tip is the best!
(PS - I did your special lager marinate on one recently and it was beyond perfect!)
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