A Gardeners Forum Forums Members History Forum Life 2005 Where is your half and half?

Yes, Sheri, just a Blush or a light wine of some sort and maybe a little butter. I don't like to spice it up too much, particularly if I'm doing a big fish on the grill.

Merme

I'll try that. Sounds delicious.

I just saw and add or Bed, Bath and Beyond with a gadget that makes spray whip cream from scratch... best of both worlds- cost $40. - little to pricy but if it's ever on sale and I have a 10% off coupon- maybe I will get one...love real whippped cream too!
Nana

" OOPS! I forgot...you don't have any hair!!!!"
"but it's blonde"

I go away for awhile and look what happens! You gals are in SOOOO much trouble!

Don't forget that steak loses flavor, too, when it's over cooked. And I've noticed that I digest it better when it's juicy. Each cut of meat has it's own distinct cooking requirements. It's a bit of a waste to overcook steak, in my opinion. If you prefer meat well cooked, braise a nice chuck roast at 325 degrees with bell peppers and onions until it's beginning to fall apart...I add a touch of burgundy and sometimes Portobello mushrooms...Man! I cook pork steak until it is very well done and the fat has crispied, but I only cook chops until the inside is all white. As I say, it's all about the cut!

Nana~ A couple of years ago I watched a documentary about the wonderful conveniences of the "modern" household... circa maybe 1950. The lady of the house was in the kitchen, all dressed up of course, cooking. She had one of those do it yourself from scratch so it ends up in a spray container all in one units for whipped cream.

I thought it was pretty cool and felt sorry they weren't still available! Sweet to know that BB&B still makes one, although pricey!

Peppereater, I used to have a marinade for chuck roast that turned an ordinary Chuck into a Charles! I'm not kidding! After the marinade time was over, you could roast it in the oven or throw it on the grill. And the marinade was so delicious people always wanted it on their plate for dipping.

I lost the recipe several years ago and really miss it. I'd make Roast Charles, a big salad, baked potatoes and a type of deep fried cheese I called "Lacy Cheese" -- a VERY loose translation from the French! My dinner guests would eat until they had to roll down the driveway to their cars, without fail. Oh, what a successful meal that always was...

Merme

Merme...you have got to try and remember that recipe! Would a little money refresh your memory? Huhm? Or one of these!

And don't EVER think that chuck isn't Charles, when he's treated right...that cut has the best flavor of all the roasts, in the right paws!

Merme put on your thinking cap. PLEASE.

OMG, I'm drooling here! I'm buying a chuck this week.


Oops, Vanessa started it

All this food talk is driving me crazy. Hope I feel better tomorrow. I want to cook something good.

I just posted a version of Roast Charles down in recipes. You guys inspired me to hunt for it and I think this is very, very close to what I used to do...

Now I really want some, too!

Merme

Thanks. I've going to check it out.

who me??? I haven't even been here ...much...


~V~

'Nessa, why don't you post your dirty rice recipe AND your chicken salad one also down in recipes? I can never get the chicken salad to taste as good as the sub shop down the street...


Merme

Ok Merme, I've got a chuck roast in the frig and the fixins to make the maranade. I'm exhausted from the trip right now so we'll eat that tomorrow. Yum.

" To roast: Place roast in roasting pan, cover with marinade. Roast at 350 degrees for an hour or until desired doneness."
Merme...I've been convinced by several cookbook recipes that you should drop the temp to 325...It makes that puppy soooo tender. If you have any stringy parts at 350, you will be surprised at the difference...up the cooking time a fair bit. BUT...when you use marinade, I'll bet it falls apart anyway! Yummm! (insert graemlin rubbing belly and licking lips!)

Hi peppereater ~ I tend to put my roasts in and then forget about them, cooking them until they are "fall apart" ready, 'coz that's how I like them best, too. Next time I will try your suggestion of lowering the temperature. Thanks.

What about your pot roasts? Do you add everything under the sun and just let it go endlessly? I love to pull all the vegetables out when they are so browned a bit and can be smushed down on the plate with your fork and then the drippings spooned over top. I think I actually like the vegetables better than the meat -- or at least I will eat lots of them but am satisfied with a small serving of the roast itself.

And of course, Yorkshire Pudding is a "must have"!

Merme

Merme, I usually don't marinade my roasts, just brown both sides, put in slow cooker with diced potatoes, carrots, onion, mushrooms, mushroom gravy mix. Umm good.

Boy am I disappointed in Rachel Ray. I watched part of her show tonight and to make cranberry dressing for Thanksgiving she bought cranberry muffins and broke them up and added other ingredients. Has anyone tried that way. Seems like the dressing would be way too sweet.

Sheri, a lot of people prefer a "sweet" kick to their dressing. I make the usual cornbread dressing and a NEW dressing every year. I have made one with walnuts & apples (really good) I have made dressing with cranberries in it...and it was really good...but never with cranberry muffins! I would think that you wouldn't have a true "cranberry" taste to it because most store bought muffins don't have real cranberries in them...so the sweetness would all come from the actual muffin...which I would not prefer.
Emeril is on right now making his brined turkey...even though I am not cooking for Thanksgiving...you can bet I'm gonna be cooking a brined turkey pretty soon!

What is with Rachel and her EVOO? I don't know why this bugs me but...I think maybe I watch the Food Network too often.
Christina

I know what you mean about that Christina. I asked my daugther just the other week why she says EVOO and then Extra Virgin Olive Oil. Why does she say both? Say one or the other.

Vanessa, Rachel said that if you make cornbread stuffing just get cornbread muffins. Maybe I would but I don't think I'd like stuffing out of muffins.

Boy does my house smell good. I've got Merme's Roast Charles in the oven.

I can't imagine making stuffing out of something as sweet as any type of muffin. Not to mention how much it would alter the texture! I wouldn't like stuffing MUSH, you know?

I'm baffled by a gift from a friend who brought over a frozen 1/2 turkey. What am I supposed to do with half a turkey? It MIGHT fit in my lobster pot to be boiled for stew, but my lobster pot is so big it must straddle two burners on the stove and I'm not thinking that would be very safe for me to be doing from the chair. Maybe I should thaw it out and get someone to chop it up for me to fit into a smaller stock pot? Is it even possible to roast half a bird?

Merme