On 21-Mar-2009, "Nunya Bidnits" > wrote:
> In . com,
> > typed:
> > On 20-Mar-2009, Duwop > wrote:
> >
> >> Xref: news.usenetmonster.com alt.food.barbecue:5141451
> >>
> >> On Mar 20, 3:04 pm, Janet Wilder > wrote:
> >>> Brick wrote:
> >>
> >>> Neither of us cares much for cooked meat that's been frozen. I've
> >>> tried it before and we weren't happy with it.
> >>
> >> I hear ya, stews and butts seem to be the exception to that.
> >
> > I sure wouldn't want to argue about it, but I'm not going to turn
> > down a plate of well prepped ribs just because they couldn't
> > win at the American Royal. We had ribs just today in fact.
> > It was a montague (sp) from frig leftovers.
>
> (sp) lol... I sometimes keep a Frenchman in the freezer too! They get
> kinda mealy though....
>
> > There was some
> > scalloped potatoes with ham from a Betty Crocker box, some
> > scratch made beef storanoff and four or five smoked ribs. Might
> > have been a helping of greenbeans too.
>
> Scratch made stroganoff... your own recipe? Care to share? The only
> recipe I've ever really liked calls for beef tenderloin tips pounded and
> cut in
> strips. Those aren't usually in my fridge. The ones made with hamburger
> especially don't do anything for me.
>
Well, you asked; My stoganoff was made from leftover delmonico steak,
sliced thin and combined with freshly cooked egg noodles, sour cream and
some seasoned salt. I might have sauteed a little onion and garlic with the
meat, but I can't remember for sure.
> >
> > For dinner I did roasted chicken thighs with a roasted
> > vegetable medley. The veggies were scallion, yellow squash,
> > fennel, cubanella pepper, brussels sprouts, mushrooms,
> > lots of olive oil and some cajun spice. I covered the veggies
> > with foil in a throwaway aluminum pan and gave them 30 mins
> > at 450 deg. Not bad, but the brussels sprouts were a bit over
> > done.
> >
> > And oh yeh, chile and ranch beans are among those stew
> > type exceptions that just seem to keep getting better.
>
> Okra gumbo too, probably better the day after than when it's fresh!
>
> Are you saying chile and ranch beans as a dish or separate items? Ranch
> beans sounds interesting... as does anything with the word ranch except
> dressing.
>
Chile is chile and ranch beans are something else. My chile varies from
batch to batch, but is generally made with diced beef, onions, fresh
peppers, garlic, diced tomatoes (sometimes fresh if available), ground
New Mexican Red/Ancho/Chipotle/Serrano chili depending on how
I feel that day. I never, ever use commercial generic chile powder.
Ranch beans are beans (usually pinto), onion, garlic, probably some chopped
fresh
pepper of some kind and a little token meat. Ground New Mexican red
is my currently favorite chili powder. These days I usually find
some leftover meat and chop it finely. I can't remember the last time I
actually used ground beef for anything. I have used it though, just not
often enough to be remarkable.
> I've been having some health problems and my doc is being a real killjoy
> about my diet. Besides having to eat less beef and pork and trimming away
> as much of the delicious fat as possible, and even worse, cut down my
> portions.
> (I suppose I could fire the doc instead of changing my diet... it's not
> out of the question!) I seem to be having some luck with beans. I've
> always
> liked them, but who knew black beans were so good for you!
>
> Maybe I should start another thread to hear from Q people who are in the
> same predicament. It's something the doc says I can resolve if I follow
> instructions and lose 20-30 lbs, so I have a tendency not to fire him...
> not
> yet, anyway.
>
> MartyB in KC
I'm not much for cooking to a recipe Marty. I do research a lot of recipes
for ideas when I get a hankering for something I'm not real familiar with.
I keep several kinds of beans on hand at all times along with egg noodles,
ramen noodles, rice noodles and a few shapes of pasta. I try to keep
yellow onions, potatoes, celery, cabbage and carrots on hand as well.
Tonight we had some smoked brisket I found at the bottom of the freezer
along with another vegetable medley made up of fennel, celery, onion,
diakon and yellow squash. I flavored that with some delmonico steak*
sauteed with some musgovian button mushrooms. Judicious use of EVOO
and butter helps some also.
* Delmonico = Well marbelled NY Strip in this case.)
--
Brick(Enjoying Marty's posts as usual)