rec.food.cooking Google Group

Re: Corned Beef Recipes??

blakepmnott...@verizon.net (blake murphy) — Thu, 11 Mar 2010 14:32:51 UT

do you shorten the names of your saints or give them nicknames?
your pal,
blake

Re: Define "cleans up"

barryskan...@gmail.com (Bogbrush) — Thu, 11 Mar 2010 14:26:51 UT

I find it incredibly creepy reading this stuff here.
Stop.

Re: How far will you go? Steak?

nann...@yahoo.com (Nan) — Thu, 11 Mar 2010 14:29:18 UT

Hey Andy, we always marinate flank, after scoring it, in Catalina
French dressing overnight. Then BBQ it on the grill. It is so tender
and juicy and tastes like fajita meat in the Mex resturants.
Try it, you'll like it. I have also been known to use the super
finely ground coffee mixture of coffee, onion & garlic POWDER, not

Re: How do you like folding your omlettes?

ophe...@elsinore.me.uk (Ophelia) — Thu, 11 Mar 2010 14:28:35 UT

Yes, that is it, exactly. I was differentiating between one made of beaten
eggs, cooked in butter, filling on top and folded over. To me the others
consist of - whatever - and the eggs stirred in. If I use potatoes I call
it Spanish, if I use pasta, I call it Frittata.

Re: How far will you go? Steak?

i...@food.foru.ca (Stu) — Thu, 11 Mar 2010 14:30:15 UT

Try this Andy

* Exported from MasterCook *
Matambre (Braised Stuffed Meat Roll)
Recipe By :The American Culinary Federation
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------ --

Re: How far will you go? Steak?

a...@b.c (Andy) — Thu, 11 Mar 2010 14:25:31 UT

OK, so what if it was a London broil cut?
The egg was awesome too!!!
Andy

Re: Frozen pot pie shocker!

i...@food.foru.ca (Stu) — Thu, 11 Mar 2010 14:25:11 UT

On Thu, 11 Mar 2010 07:56:21 -0600, George Leppla
You need to read as well George.

Re: Frozen pot pie shocker!

i...@food.foru.ca (Stu) — Thu, 11 Mar 2010 14:24:31 UT

On Thu, 11 Mar 2010 08:48:29 -0500, "J. Clarke"
Read Clarke, read. I mentioned the pot pies manufaturer not the name
of it, someone ask "what part part of America, does Maple Leaf give
you a clue." He knew where I was.
Some fool said "Vermont", most know I'm in Canada.
MAPLE LEAF CLARKE, during the Winter Olympics you should of seen it

Re: How do you like folding your omlettes?

blakepmnott...@verizon.net (blake murphy) — Thu, 11 Mar 2010 14:21:17 UT

i thought a frittata was a little thicher (and typically with potatoes),
whcih is cut in wedges and served hot or cold. mine ends up looking like,
well, an omelet.
your pal,
blake

Re: Ideas For A Deli Menu

geo...@cruisemaster.com (George Leppla) — Thu, 11 Mar 2010 14:19:56 UT

One thing that has been going over very well in this area is wraps.
Easy to make especially since this is already a deli. Just a small
sandwich board/station would be all that is needed.
There is a chain that is going great guns called RolyPoly Sandwiches.
[link] It is an interesting idea and the local place

Re: Chicken thighs - ideas + Recipe

pltrg...@xhost.org (pltrgyst) — Thu, 11 Mar 2010 14:20:34 UT

On Thu, 11 Mar 2010 08:04:57 -0600, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
Something missing, or an erroneouse ginger entry?
-- Larry

Re: How far will you go? Steak?

a...@b.c (Andy) — Thu, 11 Mar 2010 14:17:37 UT

Cindy,
If you're hungry, try my "steak and egg" at
[link]
Best,
Andy

Re: How do you do ribs ??

geo...@cruisemaster.com (George Leppla) — Thu, 11 Mar 2010 14:15:38 UT

Sky wrote:
And I have tried them all. For the past few years, I have been setting
the Weber at 300 degrees +/- and grilling the slab for 30 minutes on
each side (with a dry rub). Then I bake covered at 300 degrees for
another hour. I put some sauce on them the last 15 minutes or so and
finish uncovered.

Re: Ideas For A Deli Menu

angelicapagane...@yahoo.com (Cindy Hamilton) — Thu, 11 Mar 2010 14:11:18 UT

That's probably regional. Nobody around here knows what pozole
is. I'm a foodie, and I had to look it up.
For the OP:
Decent salads. Potato salad, cole slaw. Not too much sugar.
Cindy Hamilton

Re: Frozen pot pie shocker!

i...@food.foru.ca (Stu) — Thu, 11 Mar 2010 14:11:27 UT

On Thu, 11 Mar 2010 02:43:06 -0600, Omelet <ompome...@gmail.com>
wrote:
You do know that she's correct to a point, your body takes what it
needs and the rest is expelled. So say you only need to top up the
vitamin, you might intake 10% and expell 90%, basically expensive pee.
I don't have to tell anyone that vitamins are very expensive.