GinnyPNW
Master Chef
If you want to try a Chicken version of the Philly Cheesesteak sandwich, I highly recommend this one: Chicken Philly Recipe
Thank you @GinnyPNW This is just the sort of thing I can do quickly and easily and sounds delicious!If you want to try a Chicken version of the Philly Cheesesteak sandwich, I highly recommend this one: Chicken Philly Recipe
I eat a lot of chicken! And always looking for new ways with it.You are very welcome, @KatyCooks! When my DH was supposed to cut back on beef, I got creative with chicken! He loves a good Philly-Cheese.
Sharp knife no wiggle. I have always seen people suggesting to put in freezer to make the job easier. But its already easy for me. Sharp knife is all it takes.@Roll_Bones, if you don't partially freeze the meat before you slice it, how does it not wiggle while you are slicing? I don't understand why it wouldn't wiggle just because the knife is very sharp. Or, are you slicing already cooked sirloin?
I have the stainless steel cup measures as well. I use them regularly. But for any baking I use my scale. I don't measure for regular cooking. Only for baking or if I am not familiar with the dish I am preparing.One thing I am very glad I did many years ago - and just after joining this site way back in 2013 - was buying a set of cup measures. It means I can follow recipes from the US without having to convert - makes life much easier! How do you get on with UK/Euro recipes dragnlaw - do you convert to cups or just use a kitchen scales for lbs/ounces/kilos/grams?
I have this recipe in my latest Sainsburys magazine and it looks very appetising!
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Hey, Katy. If you're interested, I recently read a couple of the books in this series about people who moved west with wagon trains on the Oregon Trail. Some of it is slightly hokey ? but there's a lot of interesting information about how they lived. I started with the third one.When I first visited Arizona and saw a full size replica of a wagon that would have been the kind used by the settlers, I was just gripped by how difficult it would have been to cook at all - let alone use "measurements" the way we do today. (I was also astonished how they managed at all, given the extreme heat and with no electricity - air conditioning is everywhere in AZ!)
All the books in the Courage on the Oregon Trail series take place within the same wagon company's trip west and run concurrently. They can be read in any order.
Correct!long thread strung out short, , , , sounds like you're looking for a very tasty beef to stuff a mushroom....
Turned out I was never going to be able to replicate that particular experience!the "Philadelphia Cheese Steak" thing seem not at all relevant, no?
Lesson learned here? Yep - use decent steak and keep it simple! (I used Ribeye steak, but actually, I ended up cutting it a bit TOO finely. Next time I would be a bit less rigorous about the chopping!)chuck roast, flat iron, whole rib steak
would be my choice of cuts.
I would not be looking at ground aka minced beef - thin slices of a tender cut nicely seasoned.
cut the long thin slices into smaller 'chunks' likely more workable for stuffing a (large) mushroom.
thin slice on the bias, salt&rest 2 hrs - season to preference, possibly saute prior to stuffing the mushroom.