Horry said...

>
> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
> prepare?
>
> At the moment, he's basically limited himself to baking cakes -- and I'd
> like to expand his repertoire.
>
> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant to
> cook things he doesn't like to eat
>
> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
> possible for an adult to pre-prepare the parts of the recipe requiring
> those things).
>
> Thanks!


Horry,

Cheesesteaks?

Parent or butcher would have to machine thin slice the chilled rib eye meat
(grey kangaroo, lamb, beef?)

Parent would also have to medium dice onions. The kids could do the rest.

Andy
Cheesesteak BUM!!!

On Sun, 01 Feb 2009 02:28:03 +0000, Andy wrote:

> Horry said...
>
>
>> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
>> prepare?
>>
>> At the moment, he's basically limited himself to baking cakes -- and
>> I'd like to expand his repertoire.
>>
>> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant
>> to cook things he doesn't like to eat
>>
>> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
>> possible for an adult to pre-prepare the parts of the recipe requiring
>> those things).
>>
>> Thanks!
>
>
> Horry,
>
> Cheesesteaks?
>
> Parent or butcher would have to machine thin slice the chilled rib eye
> meat (grey kangaroo, lamb, beef?)
>
> Parent would also have to medium dice onions. The kids could do the
> rest.

Sounds good... and appealing food for a kid.

Has anyone tried kangaroo meat cheesesteaks? A quick google search
didn't uncover anything... (AFAIK, cheesesteaks aren't particularly
common down here).

Thanks...

Horry said...

> On Sun, 01 Feb 2009 02:28:03 +0000, Andy wrote:
>
>> Horry said...
>>
>>
>>> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
>>> prepare?
>>>
>>> At the moment, he's basically limited himself to baking cakes -- and
>>> I'd like to expand his repertoire.
>>>
>>> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant
>>> to cook things he doesn't like to eat
>>>
>>> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
>>> possible for an adult to pre-prepare the parts of the recipe requiring
>>> those things).
>>>
>>> Thanks!
>>
>>
>> Horry,
>>
>> Cheesesteaks?
>>
>> Parent or butcher would have to machine thin slice the chilled rib eye
>> meat (grey kangaroo, lamb, beef?)
>>
>> Parent would also have to medium dice onions. The kids could do the
>> rest.
>
> Sounds good... and appealing food for a kid.
>
> Has anyone tried kangaroo meat cheesesteaks? A quick google search
> didn't uncover anything... (AFAIK, cheesesteaks aren't particularly
> common down here).
>
> Thanks...


Horry,

I've enjoyed grey kangaroo steaks! Nothing like Philly cheesesteaks.

Prepared to perfection by the boss's Mom in Adelaide!

I prefer hers! Catherine Mary Joseph [RIP]

Best,

Andy

In article >,
Horry > wrote:

> Has anyone tried kangaroo meat cheesesteaks? A quick google search
> didn't uncover anything... (AFAIK, cheesesteaks aren't particularly
> common down here).

You might start a national trend by being the first to cook it. You
might also throw the whole thing in the trash. I've never had the
opportunity to try kangaroo. The closest I could guess is "tastes like
possum" which I haven't eaten either.

leo

"Horry" wrote:

> Has anyone tried kangaroo meat cheesesteaks? A quick google search
> didn't uncover anything... (AFAIK, cheesesteaks aren't particularly
> common down here).

Yes, at least that's what I would have called it. A meal in Darwin. I
forget what *they* called'em though. They were fast cooked thin meat bits
layered on a toasted long bun with white cheeses in there and grilled
onions.

Same place that had the warning sign for us USA types that the 'Hamburgers'
were just that. Ham steaks on a burger bun <grin>. Right side of the
street by the big baobob tree with the Possum-looking family living in it.

"Andy" wrote
> Horry said...

> Cheesesteaks?
>
> Parent or butcher would have to machine thin slice the chilled rib eye
> meat
> (grey kangaroo, lamb, beef?)

Agreed. Taught Charlotte the 'half frozen slicing' but later, was nearing
14. (in our case, for making jerky in the dehydrator).

> Parent would also have to medium dice onions. The kids could do the rest.

Not really, parent may have to do the initial cut to say, quarters though
since it seems he (Horry's son I presume) is just starting knife skills.
Charlotte started earlier with knives so was able to handle this alone by
that age but a really big vidalia, I might halve for her back then.

Keeping in mind that you learn by doing, his initial cuts wont be so perfect
but they work fine for cooking!

Horry, here's a sample of a meal Charlotte liked then (still does) and well
in her level by then and I think for your 12YO. It's a semi- home made but
that's ok at this level.

1 can (28oz) chicken stock (we actually used our own home made)
1 small block firm tofu (100-150g or so will be used)
1 fistful of fresh green beans
3-4 large cabbage leaves
1 green onion

Set the tofu on a plate with another plate on top to press as much water out
as reasonable. While it presses, get the rest out. Set the stock to
warming on lowest setting. Wash the green beans and snap the ends off then
add to the stock (may cut smaller if desired or just snap smaller). Tear up
the cabbage to smaller bits (may cut or use hands). Cut green onion top to
about 1/2 to 1 inch bits and add to stock (can be hand torn too). Remove
palate from tofu the slice as reasonably even as a kid can to about 1/2 inch
thick (show him how to use a finger joint for this) then slice that down to
strips and add as much as seems right to the stock (put rest back in the
fridge). Let simmer and serve.

If tofu isnt a good one for him, try small sliced sausage bits in it's place
or some cooked bacon (warning to non-OZ and OZ folks, OZ bacon is NOT like
USA Bacon although it is used like it. Quite a different flavor).

In article >, "cshenk" >
wrote:
> Remove
> palate from tofu the slice as reasonably even as a kid can to about 1/2 inch
> thick (show him how to use a finger joint for this)

Please expand on that, Carol. Are you using that joint for measuring or
for keeping the knife off the finger flesh?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

"Melba's Jammin'" wrote
> "cshenk" wrote:

>> Remove
>> plate from tofu the slice as reasonably even as a kid can to about 1/2
>> inch
>> thick (show him how to use a finger joint for this)
>
> Please expand on that, Carol. Are you using that joint for measuring or
> for keeping the knife off the finger flesh?

Both really but more to measure. Take the tofu block and put it flat.
Place hand across then back off so one finger joint worth isnt covered.
Place knife just before fingers and gently press down to cut. An adult can
do this measure by eye but the really young ones (say 6-8 depending on
culture and cooking teaching) find a guide like this is handy (grin).

Take the slices and lay sideways then either cube sorta (youngers will find
this easier) or slice one more long ways strip (past age 8 most can do this
by eye and need no hand to steady it).

If they goof a little, it doesnt matter, will cook up the same.

On Feb 2, 5:47*am, Melba's Jammin' > wrote:
> In article >, "cshenk" >
> wrote:
>
> > Remove
> > palate from tofu the slice as reasonably even as a kid can to about 1/2 inch
> > thick (show him how to use a finger joint for this)
>
> Please expand on that, Carol. *Are you using that joint for measuring or
> for keeping the knife off the finger flesh?
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschallerhttp://gallery.me.com/barbschaller/100041
> -- a woman my age shouldn't
> have this much fun!

Don't tell child molestor Lucas!!!