Subj : Re: Grits was: Grocery G
To : Sean Dennis
From : Dave Drum
Date : Wed Feb 05 2025 06:06:34
-=> Sean Dennis wrote to Dave Drum <=-
DD> Maybe I'll send you a container of my bacon dripping so you can eat all
DD> of the grits that I will not.
SD> XD
DD> My first bread machine was a DAK. Did very well for me. As it should
DD> have. Kaplan sourced them from WelBilt
SD> I remember DAK too. Don't know from where but I definitely remember
SD> the name.
Drew was a marketroid in the early 90s who helped open up the fledgling
World Wide Wait as a marketing tool. He sold lots of re-branded gadgets
and appliances. In his defence though, everything I ever bought or saw
from DAK was "top drawer" stuff. I think he also had something to do (not
certain) with the recently defunct Tiger Direct
DD> Both of those addys are *very* old-school. Today's chirrun would have
DD> not a clew.
SD> Yep! I am running a FTP server on the BBS. It doesn't get a lot of
SD> action except the CCP *loves* to try to upload crap.
DD> Found this recipe doing a search on "DAK bread machine recipes" Looks
DD> like something I may try.
DD> Title: Cinnamon Raisin Bread
SD> Yum. Something I'll be able to eat again soon.
SD> MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> Title: Crock Pot Beef Stroganoff
SD> Categories: Crockpot, Beef
SD> Yield: 1 Servings
SD> 1 1/2 lb Round steak
SD> 4 tb Margarine
SD> 2 cn Cream of mushroom soup
SD> 1 ts Paprika
SD> 1 c Onion; chopped
SD> 1/2 c Water
SD> 1 c Sour cream
SD> Cube round steak. Put steak in crock pot with remaining ingredients.
Which raises the question (and one of my pet bug-a-boos with recipe
writhers), Does it mean "cube" as in cut into cudes (dice) or does it
mean to tenderise as in "cube steak".
When I'm poulding in recipes and I come across a call foe "1/4 lb butter;
cubed" I automatically change that to "1/4 lb butter; in cubes". Just for
clarity. Taste of Home recipes are especially bad about that. And I have
corresponded with them on that (and a couple other of ther gotchas) subject.
Here's my favourite stroganov.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Authentic Beef Stroganov
Categories: Beef, Vegetables, Dairy, Grains, Mushrooms
Yield: 6 Servings
2 lb Best steak you can find
4 tb Butter
1 ts Dried dill weed
2 lg Onions; chopped fine
1/2 lb Mushrooms; sliced *
Salt & pepper
1/2 c Sour cream
2 c Stock or water
1 c Kasha (buckwheat groats)
1 lg Egg; beaten
2 tb Butter
1 ts Salt
A few grinds of fresh black
- pepper
* You can use white button mushroom from the grocery
store, but I think this dish is a special treat with
foraged morel or oyster mushrooms.
PREPARE A MIXTURE OF THE KASHA: Put some butter salt
pepper in water and boil the liquid in an open pan with a
lid.
Mix kasha and egg and then turn this mixture into a
non-stick frying pan over medium high heat. Stir and turn
this mixture for several minutes until the egg is cooked
dry.
Empty the kasha mixture into the boiling water, reduce to
a simmer, cover and cook 10-15 minutes until dry and
fluffy.
Slice the meat steaks into very thin strips.
Take a large pan and melt half the butter over medium
heat. Cook the onions in it until translucent.
When the onions are nearly brown, add the mushrooms and
continue to cook.
Now brown the strips of beef over medium high heat in a
separate pan and cook in two batches so that none of the
steak gets squelchy.
When mushrooms are prepared, add salt and pepper to your
taste. Now slowly add spoonfuls of sour cream until you
get a thick, creamy texture.
You can add lemon juice or any other beef cooking juices
to this sour cream-onion-mushroom mixture.
Best served with the arrangement of pile of kasha, steak,
and onion-mushroom sauce on each plate.
From:
http://www.beefstroganoff.net/authentic
Uncle Dirty Dave's Kitchen
MMMMM
... "If you use enough hot fudge you can't taste the broccoli" - Garfield
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