Subj : Int'l Pickles Week - 2
To : Ruth Haffly
From : Dave Drum
Date : Wed May 14 2025 05:29:40
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Title: My Basic Pickling Spice
DD> Categories: Herbs, Preserving
DD> Yield: 2 1/2 cups
RH> Looks good, a lot of spices but not that much work.
RH> We're still on the road, left Houghton (where my class
RH> reunion/graduation week end was) yesterday after a great time of
RH> catching up with classmates, meeting spouses, worship and informal
RH> time. Saturday night banquet was steak (sort of, but not quite filet
RH> minion, very tender) with mashed potatoes, green beans and cheesecake.
If I want a tender, flavourful, *inexpensive* steak I try to find a nice
chuck-eye. Most service meat counters sell them for le$$ than round steak.
And they're so much better, waaaaaay more tender, etc.
RH> Pre entree salad had baby greens, very thin (smaller even than pencil
RH> thin) asparagus, feta rounds, tomato slice and a balsamic drizzle.
RH> Before the week end at Houghton, we'd spent several days visiting
RH> Steve's mom and siblings in the Rochester area, camping at a former
RH> country club and golf course. This week will be taken up with ham radio
RH> events, then on to see our daughters and grand kids. I'll update all
RH> from time to time.
I've an invitation to the 65th of my class from Shattuck/St.Mary's in
Faribault, MN. Parsed the list of class members and was both saddened
that there are only five of us above ground. And gladdened that I am one
of those five.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving (or 2)
16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil
Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.
Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.
Allow to rest for an additional 3 minutes on the plate.
Enjoy.
Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.
Recipe by Bill Hilbrich
UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.
From:
http://www.food.com
Uncle Dirty Dave's Kitchen
MMMMM
... "If I could drop dead right now, I'd be the happiest man alive." Sam
oldwyn
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