On Thu 04 Sep 2008 07:00:31p, Janet Wilder told us...

> Wayne Boatwright wrote:
>
>> Speaking of breasts... I really like breast of veal, but there's very
>> little meat on them. They are best prepared stuffed.
>
> My mother made an incredible stuffed breast of veal. The stuffing was a
> combo of s certain brand of flavored breadcrumbs (Jason's?) and mashed
> potato with other good stuff in it. She'd slow roast it covered in
> aluminum foil. It was one of my favorite things she made.
>
> The only veal around here is still on the hoof <g>
>

Sounds really good. I can't even remember how long it's been since I've
made stuffed breast of veal. I know I didn't used mashed potatoes, but
certainly bread crumbs, onion, celery, and seasonings. I'm not sure
exactly what I did use.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 4hrs 53mins
*******************************************
'Look! Velveeta sticks to the
ceiling!' -- Opus Penguin
*******************************************

Duh'Wayne Boastwuss wrote:
>
> I really like breast of veal, but there's very
> little meat on them.

That's because your association is only with man breast.

Thirty Eight DD:
http://www.epicurious.com/recipes/fo...OF-VEAL-107600


---

Janet Wilder > fnord news:48c092f4$0$9628$c3e8da3
@news.astraweb.com:

> Wayne Boatwright wrote:
>
>> Speaking of breasts... I really like breast of veal, but there's
very
>> little meat on them. They are best prepared stuffed.
>
> My mother made an incredible stuffed breast of veal. The stuffing was
a
> combo of s certain brand of flavored breadcrumbs (Jason's?) and mashed
> potato with other good stuff in it. She'd slow roast it covered in
> aluminum foil. It was one of my favorite things she made.
>
> The only veal around here is still on the hoof <g>
>

My mom makes stuffed veal breast occasionally for holidays. So damn
good. I need to get her recipe.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Sheldon > fnord
:

> Duh'Wayne Boastwuss wrote:
>>
>> I really like breast of veal, but there's very
>> little meat on them.
>
> That's because your association is only with man breast.
>
> Thirty Eight DD:
> http://www.epicurious.com/recipes/fo...FED-BREAST-OF-
VE
> AL-107600
>

This is very similar to my mom's. I have to ask her tomorrow

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Thu 04 Sep 2008 08:05:54p, Saerah Gray told us...

> Janet Wilder > fnord news:48c092f4$0$9628$c3e8da3
> @news.astraweb.com:
>
>> Wayne Boatwright wrote:
>>
>>> Speaking of breasts... I really like breast of veal, but there's
> very
>>> little meat on them. They are best prepared stuffed.
>>
>> My mother made an incredible stuffed breast of veal. The stuffing was
> a
>> combo of s certain brand of flavored breadcrumbs (Jason's?) and mashed
>> potato with other good stuff in it. She'd slow roast it covered in
>> aluminum foil. It was one of my favorite things she made.
>>
>> The only veal around here is still on the hoof <g>
>>
>
> My mom makes stuffed veal breast occasionally for holidays. So damn
> good. I need to get her recipe.
>

I'd like to know what her stuffing is. It's been many years since I made
one.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 3hrs 52mins
*******************************************
'Now cut that out!!' - Jack Benny
*******************************************

On Thu 04 Sep 2008 08:07:04p, Saerah Gray told us...

> Sheldon > fnord
> :
>
>> Duh'Wayne Boastwuss wrote:
>>>
>>> I really like breast of veal, but there's very
>>> little meat on them.
>>
>> That's because your association is only with man breast.
>>
>> Thirty Eight DD:
>> http://www.epicurious.com/recipes/fo...FED-BREAST-OF-
> VE
>> AL-107600
>>
>
> This is very similar to my mom's. I have to ask her tomorrow
>

That sounds good, Saerah. I'd not have thought matzo's. Clipped and
saved, but I'll also wait for your mom's.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 3hrs 43mins
*******************************************
Gentlemen, you can't fight in here,
this is the War Room!
*******************************************

"Sheldon" > wrote in message
...
> Lynn from Fargo wrote:
>>
>> How about you?
>
> What do you mean *NO* money.. don't you mean what do you cook when you
> have *little* money? With *NO* money you don't eat unless you steal.
> With *little* money the choices are infinite... in fact the best foods
> are very inexpensive.
>
> Good, cheap, and plentiful:
> http://www.epicurious.com/recipes/fo...CABBAGE-236220

To be honest I don't get the whole idea that you would be out of food and
money at the same time. You should know how long it is between paychecks.
You can count how many meals there are between paychecks and plan
accordingly. It's not like it's hard.

I'll bet a bunch of people would end up living on ketchup soup the last week
of the month if they only got paid once a month. At my house the main
difference was at the first of the month the fruit and veggies were fresh
and at the end of the month they were canned or frozen.

Ms P

Saerah Gray wrote:
> Sheldon writes:
> > Duh'Wayne Boastwuss wrote:
>
> >> I really like breast of veal, but there's very
> >> little meat on them.
>
> > That's because your association is only with man breast.
>
> > Thirty Eight DD:
> >http://www.epicurious.com/recipes/fo...OF-VEAL-107600
>
> This is very similar to my mom's. I have to ask her tomorrow

Hmm, perhaps you should introduce us... I can show her my sour cherry
nut sauce.

Sheldon > fnord
:

> Saerah Gray wrote:
>> Sheldon writes:
>> > Duh'Wayne Boastwuss wrote:
>>
>> >> I really like breast of veal, but there's very
>> >> little meat on them.
>>
>> > That's because your association is only with man breast.
>>
>> > Thirty Eight DD:
>> >http://www.epicurious.com/recipes/fo...TUFFED-BREAST-
OF-
>> >VEAL-107600
>>
>> This is very similar to my mom's. I have to ask her tomorrow
>
> Hmm, perhaps you should introduce us... I can show her my sour cherry
> nut sauce.
>

My mom is way too classy for you, Sheldon. Plus, she likes her men frum


--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

"Omelet" > wrote in message
news
> In article > ,
> "Gregory Morrow" > wrote:
>
>> > If you have a kitchen aid, it does work. Mom used to use hers. I
>> > bought a meat grinder 2 years ago as I got a helluva deal on sale on
>> > one.
>> >
>> > http://tinyurl.com/5dnn3r
>> >
>> > It was on sale for $49.95 during a 3 hour "black friday" sale. :-)
>> >
>>
>>
>> Oh, you mean one of those "affirmative action" sales...???


We call it *Looting* here.

TFM®

On Fri, 05 Sep 2008 03:05:54 GMT, Saerah Gray >
wrote:

>My mom makes stuffed veal breast occasionally for holidays. So damn
>good. I need to get her recipe.

You don't need a recipe. I used to make stuffed breast of beast and
it was damned good even though I'd never eaten the dish anywhere else
and I invented what I wanted for stuffing.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Jean B." > ha scritto nel messaggio
>> They sell breast of lamb here for a very reasonable price. It must figure
>> into a Mexican or Border dish that I don't know about. It looks very
>> fatty, though.
>>
> Hmmm. That might be a clue.... Thanks!
>
> --
> Jean B.

If you bone and trim it, it is fabulous stuffed and rolled and then either
roasted or pot roasted. If you braise it with tomatoes, etc., the sauce is
used for pasta then the meat is eaten after with a vegetable. I love it.

Janet wrote:

> They sell breast of lamb here for a very reasonable price. It must figure
> into a Mexican or Border dish that I don't know about. It looks very
> fatty, though.

It's a tough cut. I got a lamb breast for Easter this year, and had to
pressure-cook it for several hours before it got tender. There's also quite
a bit of waste, since there's so much cartilage in the cut.

The flavor was good, though. Once the meat is tender, you could do any
number of things with it: curry, lamb carnitas, pitas, pasta sauce, tagine,
and ragout all leap to mind.

Bob

On Fri, 5 Sep 2008 04:57:51 -0700, "Bob Terwilliger"
> wrote:

>Janet wrote:
>
>> They sell breast of lamb here for a very reasonable price. It must figure
>> into a Mexican or Border dish that I don't know about. It looks very
>> fatty, though.
>
>It's a tough cut. I got a lamb breast for Easter this year, and had to
>pressure-cook it for several hours before it got tender. There's also quite
>a bit of waste, since there's so much cartilage in the cut.
>
>The flavor was good, though. Once the meat is tender, you could do any
>number of things with it: curry, lamb carnitas, pitas, pasta sauce, tagine,
>and ragout all leap to mind.
>
>Bob


It is good stuffed, too, but must be trimmed carefully.

Boron

On Sep 4, 11:35�pm, Saerah Gray > wrote:
> Sheldon > :
>
>
>
>
>
>
>
> > Saerah Gray wrote:
> >> Sheldon writes:
> >> > Duh'Wayne Boastwuss wrote:
>
> >> >> I really like breast of veal, but there's very
> >> >> little meat on them.
>
> >> > That's because your association is only with man breast.
>
> >> > Thirty Eight DD:
> >> >http://www.epicurious.com/recipes/fo...TUFFED-BREAST-
> OF-
> >> >VEAL-107600
>
> >> This is very similar to my mom's. I have to ask her tomorrow
>
> > Hmm, perhaps you should introduce us... I can show her my sour cherry
> > nut sauce.
>
> My mom is way too classy for you, Sheldon.

If your mom were all that classy she wouldn't have raised her daughter
to make such nasty comments, especially about those she doesn't know.

> Plus, she likes her men frum

From where? And what do you mean by her *men*... with just how many
*men* does your classy mom cohort?

This will work with veal... omit mint and thicken with ground almonds.

http://www.epicurious.com/recipes/fo...ND-MINT-108339

---

Saerah Gray wrote:

> My mom makes stuffed veal breast occasionally for holidays. So damn
> good. I need to get her recipe.
>
If she makes it with the mashed potato/breadcrumb combo stuffing I'd
love to have the recipe.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Giusi wrote:
> "Jean B." > ha scritto nel messaggio
>>> They sell breast of lamb here for a very reasonable price. It must figure
>>> into a Mexican or Border dish that I don't know about. It looks very
>>> fatty, though.
>>>
>> Hmmm. That might be a clue.... Thanks!
>>
>> --
>> Jean B.
>
> If you bone and trim it, it is fabulous stuffed and rolled and then either
> roasted or pot roasted. If you braise it with tomatoes, etc., the sauce is
> used for pasta then the meat is eaten after with a vegetable. I love it.
>
>
Thanks, Giusi, I might pick one up and give it a try. I'm thinking maybe
a spinach and mild white cheese stuffing??? Feta might be too strong
with the lamb.

The braising in tomato sauce sounds like bracciole (did I spell that
right? spell checker doesn't do Italian food)

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Bob Terwilliger wrote:
> Janet wrote:
>
>> They sell breast of lamb here for a very reasonable price. It must figure
>> into a Mexican or Border dish that I don't know about. It looks very
>> fatty, though.
>
> It's a tough cut. I got a lamb breast for Easter this year, and had to
> pressure-cook it for several hours before it got tender. There's also quite
> a bit of waste, since there's so much cartilage in the cut.
>
> The flavor was good, though. Once the meat is tender, you could do any
> number of things with it: curry, lamb carnitas, pitas, pasta sauce, tagine,
> and ragout all leap to mind.
>
> Bob

Thanks, Bob. "Several hours" is a very long time to PC something. How
many actual hours? Did you put any seasonings, like maybe a few garlic
cloves, in the PC?

Sorry to be a pest but this is starting to interest me.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri, 5 Sep 2008 00:48:29 -0400, TFM® wrote:

> "Omelet" > wrote in message
> news
>> In article > ,
>> "Gregory Morrow" > wrote:
>>
>>> > If you have a kitchen aid, it does work. Mom used to use hers. I
>>> > bought a meat grinder 2 years ago as I got a helluva deal on sale on
>>> > one.
>>> >
>>> > http://tinyurl.com/5dnn3r
>>> >
>>> > It was on sale for $49.95 during a 3 hour "black friday" sale. :-)
>>> >
>>>
>>>
>>> Oh, you mean one of those "affirmative action" sales...???
>
>
> We call it *Looting* here.
>
> TFM®

i thought the way it went was that black people 'loot,' white people
'find':

<http://www.snopes.com/katrina/photos/looters.asp>

your pal,
blake

On Thu, 4 Sep 2008 10:52:19 -0700, Dimitri wrote:

> "Billy" <Hereiam@hotmaildotcom> wrote in message
> ...
>> On Wed, 3 Sep 2008 15:49:21 -0400, "cshenk" > wrote:
>>
>>>the cheapest meat in Sasebo
>>>Japan.
>>
>> How many on RFC live there? Just an East Tennessee native and our
>> cheapest meat might be possum.
>
> Nope
>
> Road Kill.
>
> Dimitri

shake 'n' bake for varmints!

your pal,
blake

Sheldon > fnord
:

> On Sep 4, 11:35�pm, Saerah Gray > wrote:
>> Sheldon >
>> fnordnews:83b6ae5b-08f8-4385-be1f-79746657015
> :
>>
>>
>>
>>
>>
>>
>>
>> > Saerah Gray wrote:
>> >> Sheldon writes:
>> >> > Duh'Wayne Boastwuss wrote:
>>
>> >> >> I really like breast of veal, but there's very
>> >> >> little meat on them.
>>
>> >> > That's because your association is only with man breast.
>>
>> >> > Thirty Eight DD:
>> >> >http://www.epicurious.com/recipes/fo...MATZO-STUFFED-
BREAST-
>> OF-
>> >> >VEAL-107600
>>
>> >> This is very similar to my mom's. I have to ask her tomorrow
>>
>> > Hmm, perhaps you should introduce us... I can show her my sour
>> > cherry nut sauce.
>>
>> My mom is way too classy for you, Sheldon.
>
> If your mom were all that classy she wouldn't have raised her daughter
> to make such nasty comments, especially about those she doesn't know.
>

You know, I assumed you were making some kind of double entendre. I
figured if you can dish it out, you should be able to take it.

>> Plus, she likes her men frum
>
> From where? And what do you mean by her *men*... with just how many
> *men* does your classy mom cohort?
>

My mom has not dated since she and my dad divorced. "Frum" = Orthodox

> This will work with veal... omit mint and thicken with ground almonds.
>
> http://www.epicurious.com/recipes/fo...S-WITH-CHERRY-
BAL
> SAMIC-SAUCE-AND-MINT-108339
>

sounds tasty.



--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

"Lynn from Fargo" > wrote in message
...
> The thread about the abundance of olives got me thinking about what I
> used to eat mumble mumble years ago when I was a poor student (instead
> of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> carrots and onions fried in bacon fat or butter. If there was actual
> bacon that was even better.
>
> How about you?
> Lynn in Fargo

Corn Flakes & Loma Linda Gravy Mix.

:-)

Dimitri

Janet wrote:

>>> They sell breast of lamb here for a very reasonable price. It must
>>> figure into a Mexican or Border dish that I don't know about. It looks
>>> very fatty, though.
>>
>> It's a tough cut. I got a lamb breast for Easter this year, and had to
>> pressure-cook it for several hours before it got tender. There's also
>> quite a bit of waste, since there's so much cartilage in the cut.
>>
>> The flavor was good, though. Once the meat is tender, you could do any
>> number of things with it: curry, lamb carnitas, pitas, pasta sauce,
>> tagine, and ragout all leap to mind.
>>
>
> Thanks, Bob. "Several hours" is a very long time to PC something. How
> many actual hours? Did you put any seasonings, like maybe a few garlic
> cloves, in the PC?
>
> Sorry to be a pest but this is starting to interest me.


Following the guidelines in a pressure-cooking book, I initially
pressure-cooked the lamb breast for 45 minutes. After relieving the pressure
and tasting the meat, it was evident that I hadn't cooked it NEARLY long
enough. So I brought it back up to pressure and cooked it for another two
hours, after which the meat was meltingly tender.

I don't remember what seasonings I used. I'd guess it was salt, pepper,
garlic, and oregano. I regarded the pressure-cooking as a preliminary step,
with additional flavor and textures to be added later. (I think we ended up
eating around 10:30 PM that night!)

Bob

One time in college I was broke and all I had in the cupboard was a
large jar of popcorn, so I ate popcorn for three days. During this
time I ate on ten dollars a week, and didn't have a fridge or
microwave, and I had a hotplate to cook on, so it really limited what
I could fix. There was another time all I had to eat was the pancake
mix that you just added water to, so I had pancakes for several days.

Bob Terwilliger wrote:
> Janet wrote:
>
>>>> They sell breast of lamb here for a very reasonable price. It must
>>>> figure into a Mexican or Border dish that I don't know about. It
>>>> looks very fatty, though.
>>>
>>> It's a tough cut. I got a lamb breast for Easter this year, and had to
>>> pressure-cook it for several hours before it got tender. There's also
>>> quite a bit of waste, since there's so much cartilage in the cut.
>>>
>>> The flavor was good, though. Once the meat is tender, you could do any
>>> number of things with it: curry, lamb carnitas, pitas, pasta sauce,
>>> tagine, and ragout all leap to mind.
>>>
>>
>> Thanks, Bob. "Several hours" is a very long time to PC something. How
>> many actual hours? Did you put any seasonings, like maybe a few garlic
>> cloves, in the PC?
>>
>> Sorry to be a pest but this is starting to interest me.
>
>
> Following the guidelines in a pressure-cooking book, I initially
> pressure-cooked the lamb breast for 45 minutes. After relieving the
> pressure
> and tasting the meat, it was evident that I hadn't cooked it NEARLY long
> enough. So I brought it back up to pressure and cooked it for another two
> hours, after which the meat was meltingly tender.
>
> I don't remember what seasonings I used. I'd guess it was salt, pepper,
> garlic, and oregano. I regarded the pressure-cooking as a preliminary step,
> with additional flavor and textures to be added later. (I think we ended up
> eating around 10:30 PM that night!)
>
> Bob

2 hours and 45 minutes under pressure. Thanks.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sep 4, 11:21 pm, "Ms P" > wrote:
You should know how long it is between paychecks.
> You can count how many meals there are between paychecks and plan
> accordingly. It's not like it's hard.


What if there IS no paycheck? Ever heard of getting laid off, then
get hit with a death in the family, a sick kid, maybe the old car
breaks down - the savings can sure dwindle fast. I guess you've never
hit a stretch of bad luck.

On Sat 06 Sep 2008 10:57:32a, val189 told us...

> On Sep 4, 11:21 pm, "Ms P" > wrote:
> You should know how long it is between paychecks.
>> You can count how many meals there are between paychecks and plan
>> accordingly. It's not like it's hard.
>
>
> What if there IS no paycheck? Ever heard of getting laid off, then
> get hit with a death in the family, a sick kid, maybe the old car
> breaks down - the savings can sure dwindle fast. I guess you've never
> hit a stretch of bad luck.

BTDT, but not quite as severe a combination as that.

--
Wayne Boatwright

*******************************************
Date: Saturday, 09(IX)/06(VI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 2dys 12hrs 22mins
*******************************************
Want a taste of religion? Bite a minister.
*******************************************

"val189" > wrote in message
...
> On Sep 4, 11:21 pm, "Ms P" > wrote:
> You should know how long it is between paychecks.
>> You can count how many meals there are between paychecks and plan
>> accordingly. It's not like it's hard.
>
>
> What if there IS no paycheck? Ever heard of getting laid off, then
> get hit with a death in the family, a sick kid, maybe the old car
> breaks down - the savings can sure dwindle fast. I guess you've never
> hit a stretch of bad luck.

Let's see, my first husband rarely worked. Then he died when I was 23 and
left me with two kids to raise alone. I lived on Social Security Suvivors
Benefits for 13 years and since he rarely worked it was the lowest amount
you could get.

My second husband and I just went thru 6 months of him being unemployed.

Gosh no, I've never hit a streak of bad luck.

Nobody in my household ever knew we were on a strict food budget during
those times.

Ms P

"Ms P" > wrote:
>
> Let's see, my first husband rarely worked. Then he died when I was 23 and
> left me with two kids to raise alone. I lived on Social Security Suvivors
> Benefits for 13 years and since he rarely worked it was the lowest amount
> you could get.
>
> My second husband and I just went thru 6 months of him being unemployed.
>
> Gosh no, I've never hit a streak of bad luck.
>

I've had lean times, but have never even been on unemployment, and have not
lived on the income of another sunce I was a teenager, before I left home.
It might have been different had I had children, unless I had someone to
help me raise them.


** Posted from http://www.teranews.com **

Lynn from Fargo wrote:

> The thread about the abundance of olives got me thinking about what I
> used to eat mumble mumble years ago when I was a poor student (instead
> of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> carrots and onions fried in bacon fat or butter. If there was actual
> bacon that was even better.

Bananas, cold cereal and milk. Choose shredded wheat or grapenuts and
it'd carry you for 12 hours without feeling faint, unless you happen to
have to clean out the deep freeze at the School of Pharmacology, in
which case, all bets are off.

Roasted cabbage. Chop it up coarsely, add a little oil, salt, pepper,
garlic in a hot frying pan. Maybe some chicken broth if you've got it
on hand, then into the oven at 400, stir every 5 or 6 minutes until it
starts to go soft and browns around the edges.

Potluck stir-fry. Everybody brought over something they had on hand,
chop it up and throw it in the wok.

Red beans and rice. A pound of thin-sliced kielbasa was enough to
flavor a pot that would feed a dozen people.

Scrambled eggs, flavored with whatever you've got on hand.

Pancakes or french toast, if all you've got is one or two eggs.

A gallon or two of gasoline, which was enough to get me and a couple of
friends home to mom & dad's for supper and breakfast.