"Michael "Dog3" Lonergan" > wrote in message
6.121...
>I really didn't like the sounds of the meal I was going to make tonight. I
> went out to epicurious.com and found this. This is what I'll be making
> tonight. My variation us in parenthesis.
>
> BEEF STEW WITH HERBED DUMPLINGS


Hmm. Must be winter there. :-) This sounds like last night's dinner here
(but potato pancakes instead of dumplings, and tonight's leftovers. My son
was put in charge of slicing the remainder of a 5 lb pot roast last night.
He sharpened the paring knife and said "This is gonna be fat free, just like
me".* Instead of slices, it looks more like pulled pork. He put all the
bits into the remaining gravy, which he also skimmed the fat out of. Warm,
over rye bread, with homemade cole slaw, and cucumber slices served with
some kick-ass remoulade from a friend's recipe (see below).

* He's a swimmer - no fat except his ear lobes.


2 tbs wine vinegar

1/4 cup oil

1 tbs paprika

1/4 cup creole mustard, or Gulden's

1 tbs red pepper

1 tsp salt

1 stalk celery chopped

1 tbs parsley

1 small onion



Puree in food processor. Have fire extinguisher nearby.

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "JoeSpareBedroom" >
> :
>
>
>
>> Hmm. Must be winter there. :-)
>
> Yes it is. We've been hammered with ice storms. We got about an inch or
> 2
> of snow last night. Not enough to be concerned about. A lot of it melted
> todayy.
>
>> This sounds like last night's dinner
>> here (but potato pancakes instead of dumplings, and tonight's
>> leftovers. My son was put in charge of slicing the remainder of a 5 lb
>> pot roast last night. He sharpened the paring knife and said "This is
>> gonna be fat free, just like me".* Instead of slices, it looks more
>> like pulled pork. He put all the bits into the remaining gravy, which
>> he also skimmed the fat out of. Warm, over rye bread, with homemade
>> cole slaw, and cucumber slices served with some kick-ass remoulade
>> from a friend's recipe (see below).
>>
>> * He's a swimmer - no fat except his ear lobes.
>
> LOL... Well, sounds like he did a great job. I'd have done the same exact
> thing with it only I would probably have used slices of either white,
> sourdough or maybe soft Italian bread.
>
> Amazing how pot roast is so versatile. I love potato pancakes. Did you
> dab some sour cream on them?

GAWD NO! We don't do that here. Fresh apple sauce, made from Cortlands
(tangy).


> <remoulade recipe snipped and saved)

It's wicked with crab cakes, or shrimp. Or cucumbers. Or crackers. Or, on a
turkey sandwich, according to my son, but this sounds odd to me.

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "JoeSpareBedroom" >
> :
>
>>
>> GAWD NO! We don't do that here. Fresh apple sauce, made from Cortlands
>> (tangy).
>
> LOL... I like applesauce on mine as well.
>
>>
>>
>>> <remoulade recipe snipped and saved)
>>
>> It's wicked with crab cakes, or shrimp. Or cucumbers. Or crackers. Or,
>> on a turkey sandwich, according to my son, but this sounds odd to me.
>
> Hmmm... crab cakes. Have not made those in a long time. I'll put it on my
> "to cook" list. Thanks for the reminder.
>
> Michael


Cheapness clue: Talapia works as well as crab in crab cakes. Cheaper,
though.

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "JoeSpareBedroom" >
> :
>
>> Cheapness clue: Talapia works as well as crab in crab cakes. Cheaper,
>> though.
>
> We eat tilapia all the time. I've probably posted 5-10 different ways
> I've
> eaten tilapia. I'll buy crab for the crab cakes. Either Jill or Damsel
> gave me an excellent recipe for crab cakes and I've made them before and
> was very pleased with the results. Thanks for the tip though. Might just
> try tilapia cakes sometime
>
> Michael


You vill try it und you vill like it. Ve haf vays of making you try it.
Nagging, for instance.

"JoeSpareBedroom" > wrote in
:


>
>
> 2 tbs wine vinegar
>
> 1/4 cup oil
>
> 1 tbs paprika
>
> 1/4 cup creole mustard, or Gulden's
>
> 1 tbs red pepper
>
> 1 tsp salt
>
> 1 stalk celery chopped
>
> 1 tbs parsley
>
> 1 small onion
>
>
>
> Puree in food processor. Have fire extinguisher nearby.
>


Why the fire extinguisher??

Is the Creole Mustard really hot?


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"PeterL" > wrote in message
...
> "JoeSpareBedroom" > wrote in
> :
>
>
>>
>>
>> 2 tbs wine vinegar
>>
>> 1/4 cup oil
>>
>> 1 tbs paprika
>>
>> 1/4 cup creole mustard, or Gulden's
>>
>> 1 tbs red pepper
>>
>> 1 tsp salt
>>
>> 1 stalk celery chopped
>>
>> 1 tbs parsley
>>
>> 1 small onion
>>
>>
>>
>> Puree in food processor. Have fire extinguisher nearby.
>>
>
>
> Why the fire extinguisher??
>
> Is the Creole Mustard really hot?
> Peter Lucas


Something about the combination of ingredients. And, that's a fairly large
amount of red pepper, which is usually powdered cayenne.

"JoeSpareBedroom" > wrote in
:

> "PeterL" > wrote in message
> ...
>> "JoeSpareBedroom" > wrote in
>> :
>>
>>
>>>
>>>
>>> 2 tbs wine vinegar
>>>
>>> 1/4 cup oil
>>>
>>> 1 tbs paprika
>>>
>>> 1/4 cup creole mustard, or Gulden's
>>>
>>> 1 tbs red pepper
>>>
>>> 1 tsp salt
>>>
>>> 1 stalk celery chopped
>>>
>>> 1 tbs parsley
>>>
>>> 1 small onion
>>>
>>>
>>>
>>> Puree in food processor. Have fire extinguisher nearby.
>>>
>>
>>
>> Why the fire extinguisher??
>>
>> Is the Creole Mustard really hot?
>> Peter Lucas
>
>
> Something about the combination of ingredients. And, that's a fairly
> large amount of red pepper, which is usually powdered cayenne.
>
>
>


Oh, OK. I read the recipe and took it to mean your "Bell" pepper/s
(capsicums to us).

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

JoeSpareBedroom wrote:
> "Michael "Dog3" Lonergan" > wrote in message
> 6.121...
> >I really didn't like the sounds of the meal I was going to make tonight. I
> > went out to epicurious.com and found this. This is what I'll be making
> > tonight. My variation us in parenthesis.
> >
> > BEEF STEW WITH HERBED DUMPLINGS
>
>
> Hmm. Must be winter there. :-) This sounds like last night's dinner here
> (but potato pancakes instead of dumplings, and tonight's leftovers. My son
> was put in charge of slicing the remainder of a 5 lb pot roast last night.
> He sharpened the paring knife and said "This is gonna be fat free, just like
> me".* Instead of slices, it looks more like pulled pork. He put all the
> bits into the remaining gravy, which he also skimmed the fat out of. Warm,
> over rye bread, with homemade cole slaw, and cucumber slices served with
> some kick-ass remoulade from a friend's recipe (see below).
>
> * He's a swimmer - no fat except his ear lobes.

Oh Christ, the OP probably has a boner now, salivating about your son's
nubile swimmer's physique. LOL!!!