Get used to stimulous food, costs little, goes a long way, nutritious, and
tastes delicious:

Eight large servings/$8.

Eight quarts beef barley, mushroom:
http://i41.tinypic.com/2zxz31s.jpg

Oh boy... outdid myself:
http://i40.tinypic.com/i1y8og.jpg

brooklyn1 wrote:
> Get used to stimulous food, costs little, goes a long way, nutritious, and
> tastes delicious:
>
> Eight large servings/$8.
>
> Eight quarts beef barley, mushroom:
> http://i41.tinypic.com/2zxz31s.jpg

Ooh, that's beautiful, and essentially what I'm making tonight.

>
> Oh boy... outdid myself:
> http://i40.tinypic.com/i1y8og.jpg

YUM.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

"brooklyn1" > wrote in message
...
> Get used to stimulous food, costs little, goes a long way, nutritious, and
> tastes delicious:
>
> Eight large servings/$8.
>
> Eight quarts beef barley, mushroom:
> http://i41.tinypic.com/2zxz31s.jpg
>
> Oh boy... outdid myself:
> http://i40.tinypic.com/i1y8og.jpg
>
>
That looks good, Sheldon. How did you make the stock, or did you use canned
broth, boullion, or what? I think that must be the most important part of
the soup.

In article >,
"brooklyn1" > wrote:

> Get used to stimulous food, costs little, goes a long way, nutritious, and
> tastes delicious:
>
> Eight large servings/$8.
>
> Eight quarts beef barley, mushroom:
> http://i41.tinypic.com/2zxz31s.jpg
>
> Oh boy... outdid myself:
> http://i40.tinypic.com/i1y8og.jpg

Oh stop. You are making me hungry! :-)

<drool>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> Get used to stimulous food, costs little, goes a long way, nutritious,
>> and
>> tastes delicious:
>>
>> Eight large servings/$8.
>>
>> Eight quarts beef barley, mushroom:
>> http://i41.tinypic.com/2zxz31s.jpg
>>
>> Oh boy... out did myself:
>> http://i40.tinypic.com/i1y8og.jpg
>
> Oh stop. You are making me hungry! :-)
>
> <drool>
>
Glad you approve... just proves people don't need a bail out to eat well.
Don't need any $200 designer pot either, that's a 40 year old 8 quart
classic farberware, can't imagine how many meals have been cooked in that
pot. I'll probably have that soup for dinner two more times, then I'll
freeze the rest... don't even know if it's a soup, technically it's much
closer to stew. Ya know, I can afford to eat anything, but these simple
foods are what I enjoy most. I can afford a much fancier house but I like
my basic simple house. I can afford a fancy new car, but I like my 1991.
My only luxuries are my cats and my tractors, that's it, I haven't bought
tickets to a sporting event, a movie, a concert, a lottery, no tickets in
some forty years. The only reason there's an economic melt down is because
way too many have been living beyond their means, way beyond and for way too
long... hasn't a whit to do with CEOs and parachuttes. The real shit has
yet to hit the fan and it most assuredly will. Obama can't help, he's too
young of heart, way too inexperienced, but mostly he's much too idealistic,
his body language portrays fear, he knows he's in way over his head, he
grasping.

Food represents the largest portion of spendable income, yoose all better
learn new eating habits. I'll be fine, won't even feel it... but many won't
make it, I'm deadly serious... many of yoose reading this will have friends
and relatives jumping out of windows.

cybercat wrote:
> "brooklyn1" > wrote in message
> ...
>> Get used to stimulous food, costs little, goes a long way, nutritious, and
>> tastes delicious:
> That looks good, Sheldon. How did you make the stock, or did you use canned

Canned what else? You think sheldork can make anything without help or
faking it somehow?

To dumbass sheldon: learn how to spell stimulus correctly - did you even
graduate from sixth grade? Maybe then someone could possibly believe you
can actually cook something yourself other than stealing pictures off
the internet to fake it.

me

brooklyn1 wrote:
> Get used to stimulous food, costs little, goes a long way, nutritious, and
> tastes delicious:
>
> Eight large servings/$8.
>
> Eight quarts beef barley, mushroom:
> http://i41.tinypic.com/2zxz31s.jpg


Mmmmm. I love barley--although I am not eating it now.

>
> Oh boy... outdid myself:
> http://i40.tinypic.com/i1y8og.jpg
>

--
Jean B.

cybercat wrote:
> "brooklyn1" > wrote
>> Get used to stimulous food, costs little, goes a long way, nutritious,
>> and tastes delicious:
>> That looks good, Sheldon. How did you make the stock, or did you use
>> canned

I can't remember the last time I had canned stock, has to be some forty
years ago, my ex used to buy it for when she made the stuffing for the T-day
turkey, and then cooked it three years in a row without removing the
giblets... I'd let the in-laws (actually out-laws) pig out on their
daughters culinary skills... I'd claim indigestion and polish off a quart of
ice cream.

Started off by browning three pounds of cut up seasoned boneless beef chuck
in a bit of olive oil (superfluous fat trimmed and tossed out for birds),
added three diced onions, six cloves minced garlic to sweat, then added like
four quarts plain water to simmer while the beef started to become tender
('bout an hour), then added an entire stalk diced celery, a pound of diced
carrots, a diced red pepper, a basket sliced button 'shrooms, and a pound of
rinsed pearl barley (prepped during the initial simmering). Added a couple
bay leaves, a couple spoons marjoram, some dill weed, some parsley flakes,
black pepper, white pepper, msg and topped up with more plain water, cooked
covered below simmer for like 4-5 hours on lowest heat, occasionally
stirring, tasting, and adjusting s n' p and other seasonings... didn't need
any stock, made it's own, a very rich stock. There's no reason to use stock
in soups that contain a reasonably significant quantity meat/vegetables.

I like one pot meals, no clean up. But dumping everything into a crockpot
or pressure processor, turning it on and letting it rip without ever looking
back is what I call pot luck, and typically a loser. I don't care how long
it takes to cook (making a lot so there's plenty to freeze more than makes
up for the time), especially during cold weather when I'm indoors anyway...
and unless I'm constantly tasting and adjusting I don't call it cooking...
in fact following a recipe precisely is NOT cooking... that's like calling
paint by numbers art. Too many today prepare food without method, then they
wonder why they didn't just use canned. When I went to buy the chuck I
noticed a huge display of Progresso canned soup, $3 each, what a rip off...
any canned soup is barely worth 50¢. I've tried canned soups years ago,
reminded me of mostly saline solution with a bit of unidentifiable
flotsom... only thing different from the Coney Island surf was I didn't spot
any used condoms.

"Jean B." > wrote in message
...
> brooklyn1 wrote:
>> Get used to stimulous food, costs little, goes a long way, nutritious,
>> and tastes delicious:
>>
>> Eight large servings/$8.
>>
>> Eight quarts beef barley, mushroom:
>> http://i41.tinypic.com/2zxz31s.jpg
>
>
> Mmmmm. I love barley--although I am not eating it now.


I made plenty, in fact I'm heating some up right now... come by in an hour.

"me" > wrote in message
...
> stealing pictures off the internet to fake it.
>
> me

That's funny... coming from Lou DeFraud.

In article >,
"brooklyn1" > wrote:

> "me" > wrote in message
> ...
> > stealing pictures off the internet to fake it.
> >
> > me
>
> That's funny... coming from Lou DeFraud.

Welcome back Sheldong. ;-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote>>
That's funny... coming from Lou DeFraud.
>
> Welcome back Sheldong. ;-)

A Freudian wish, eh?

Sheldon wrote:

> Started off by browning three pounds of cut up seasoned boneless beef
> chuck in a bit of olive oil (superfluous fat trimmed and tossed out for
> birds), added three diced onions, six cloves minced garlic to sweat, then
> added like four quarts plain water to simmer while the beef started to
> become tender ('bout an hour), then added an entire stalk diced celery, a
> pound of diced carrots, a diced red pepper, a basket sliced button
> 'shrooms, and a pound of rinsed pearl barley (prepped during the initial
> simmering). Added a couple bay leaves, a couple spoons marjoram, some
> dill weed, some parsley flakes, black pepper, white pepper, msg and topped
> up with more plain water, cooked covered below simmer for like 4-5 hours
> on lowest heat, occasionally stirring, tasting, and adjusting s n' p and
> other seasonings... didn't need any stock, made it's own, a very rich
> stock. There's no reason to use stock in soups that contain a reasonably
> significant quantity meat/vegetables.

I can agree with most of that, though I would use bone-in chuck rather than
boneless, I'd use safflower or grapeseed oil instead of olive oil, and I
wouldn't add dill.

Bob

"Bob Terwilliger" > wrote in message
...
> Sheldon wrote:
>
>> Started off by browning three pounds of cut up seasoned boneless beef
>> chuck in a bit of olive oil (superfluous fat trimmed and tossed out for
>> birds), added three diced onions, six cloves minced garlic to sweat, then
>> added like four quarts plain water to simmer while the beef started to
>> become tender ('bout an hour), then added an entire stalk diced celery, a
>> pound of diced carrots, a diced red pepper, a basket sliced button
>> 'shrooms, and a pound of rinsed pearl barley (prepped during the initial
>> simmering). Added a couple bay leaves, a couple spoons marjoram, some
>> dill weed, some parsley flakes, black pepper, white pepper, msg and
>> topped
>> up with more plain water, cooked covered below simmer for like 4-5 hours
>> on lowest heat, occasionally stirring, tasting, and adjusting s n' p and
>> other seasonings... didn't need any stock, made it's own, a very rich
>> stock. There's no reason to use stock in soups that contain a reasonably
>> significant quantity meat/vegetables.
>
> I can agree with most of that, though I would use bone-in chuck rather
> than
> boneless,

Why? I cut all the beef into bite sized bits before browning because it's a
soup, not a pot roast... the bone would just make a lot of extra work, and
would likely be wasted. I realize I could have and then even added the bone
to the pot adn tossed it later I've done that, many times.... but with sawn
beef bones therre is alwasy the danger for fercockting the dish with bone
slivers, so I refrain from using thsse bones in soups This was much easier,
and when I got to the store the boneless chuck looked really nice and at
$2.39/lb so did the price. A big old 7 bone roast was fattier, contained a
lot of bone to trim out, and cost 90¢/lb more.

> I'd use safflower or grapeseed oil instead of olive oil,

Whatever... for the couple Tbls to brown fatty meat to make eight quarts of
soup no one would know what oil was used... probably could have used 2 Tbls
of whale blubber and know one could tell. Safflower is cheap oil and
grapeseed oil is way overated, for those with more dollars than brain cells.

> and I wouldn't add dill.

Why, you allergic... then leave it out... no rulz what goes in soup. Some
folks are ascared of msg, but I like it, allows me to cut way down on
sodium. There are at least a dozen herbs one could choose from for a beef
soup, but I like dill, and since it's my soup... I didn't use but two scant
tsps, if I didn't say it was in there you'd never notice, especially not
with the two Tbls of marjoram and all the other flavors... there's onion and
garlic too but neither could be detected by taste. The correct method when
cooking soups/stews is so that no single flavor stands out other than the
main event; beef, barley, mushrooms... everything else is strictly to
enhance those three. I tend to be a little heavy handed with the white
pepper, but I add extra to my serving, not to the pot.

So when you make soup why don't you give a detailed discourse on how you
made yours and include photographs, because much of the attraction to food
is done with the eyes.

Sheldon ) wrote:

>> I can agree with most of that, though I would use bone-in chuck rather
>> than boneless,
>
> Why? I cut all the beef into bite sized bits before browning because it's
> a soup, not a pot roast... the bone would just make a lot of extra work,
> and would likely be wasted. I realize I could have and then even added
> the bone to the pot adn tossed it later I've done that, many times.... but
> with sawn beef bones therre is alwasy the danger for fercockting the dish
> with bone slivers, so I refrain from using thsse bones in soups This was
> much easier, and when I got to the store the boneless chuck looked really
> nice and at $2.39/lb so did the price. A big old 7 bone roast was
> fattier, contained a lot of bone to trim out, and cost 90¢/lb more.

The bone adds a lot of flavor and a good amount of "heft" to the broth. But
given the choices you listed with the bone-in roast so much more expensive,
I probably would have done the same thing. Around here, one of the local
supermarkets carries big meaty beef shanks (which are labeled "para caldo")
at a reasonable price, and which make wonderful soups.


>> I'd use safflower or grapeseed oil instead of olive oil,
>
> Whatever... for the couple Tbls to brown fatty meat to make eight quarts
> of soup no one would know what oil was used... probably could have used 2
> Tbls of whale blubber and know one could tell. Safflower is cheap oil and
> grapeseed oil is way overated, for those with more dollars than brain
> cells.

It's not the taste of the oil which concerns me, it's the fact that you can
heat either of those two oils to a much higher temperature without smoking,
and that higher heat can give a better sear to the meat. Peanut oil would
work well too, but I don't happen to have it in the house. Your mention of
whale blubber reminds me that beef suet would also work well, and contribute
some more beef flavor, but between the mushrooms and the MSG you probably
had enough meaty flavor already.


> So when you make soup why don't you give a detailed discourse on how you
> made yours and include photographs, because much of the attraction to food
> is done with the eyes.

The only camera I have is the one in my cell phone. Lin has a digital
camera, but I make no claims to any aptitude for using it. The next time
I'll have an opportunity to make soup will be Monday night. Maybe I'll make
minestrone and see if Lin can take pictures.

Bob

On Fri, 20 Feb 2009 19:33:05 GMT, "brooklyn1"
> wrote:

>
>"me" > wrote in message
...
>> stealing pictures off the internet to fake it.
>>
>> me
>
>That's funny... coming from Lou DeFraud.

If I chose to respond to your childish rantings my headers will always
look as they do in this post. Although it is amusing how easy it
seems to be to get under your skin. Keep up the good work pinhead.

Lou

On Fri, 20 Feb 2009 19:28:34 GMT, "brooklyn1"
> wrote:

>
>"Jean B." > wrote in message
...
>> brooklyn1 wrote:
>>> Get used to stimulous food, costs little, goes a long way, nutritious,
>>> and tastes delicious:
>>>
>>> Eight large servings/$8.
>>>
>>> Eight quarts beef barley, mushroom:
>>> http://i41.tinypic.com/2zxz31s.jpg
>>
>>
>> Mmmmm. I love barley--although I am not eating it now.
>
>
>I made plenty, in fact I'm heating some up right now... come by in an hour.

Are you like Kate who eats the same slop for days?

Lou

On Feb 19, 11:04*pm, "brooklyn1" > wrote:

> Food represents the largest portion of spendable income, yoose all better
> learn new eating habits. *I'll be fine, won't even feel it... but many won't
> make it, I'm deadly serious... many of yoose reading this will have friends
> and relatives jumping out of windows.

The folks who post here will largely do all right, since the majority
are cooks who know how to start from scratch or where to look for
instructions for same. The ones who are in trouble are the ones who
don't know which end of a wooden spoon goes into the pot.

OT: We go through gravesend to get to my stepson's home off avenue u.
random factoid.

maxine in ri

brooklyn1 wrote:
> "Jean B." > wrote in message
> ...
>> brooklyn1 wrote:
>>> Get used to stimulous food, costs little, goes a long way, nutritious,
>>> and tastes delicious:
>>>
>>> Eight large servings/$8.
>>>
>>> Eight quarts beef barley, mushroom:
>>> http://i41.tinypic.com/2zxz31s.jpg
>>
>> Mmmmm. I love barley--although I am not eating it now.
>
>
> I made plenty, in fact I'm heating some up right now... come by in an hour.
>
>
I'd have to astral project--and turn back the hands of time, alas.

--
Jean B.

On Sat 21 Feb 2009 10:55:52a, Lou Decruss told us...

> On Fri, 20 Feb 2009 19:33:05 GMT, "brooklyn1"
> > wrote:
>
>>
>>"me" > wrote in message
...
>>> stealing pictures off the internet to fake it.
>>>
>>> me
>>
>>That's funny... coming from Lou DeFraud.
>
> If I chose to respond to your childish rantings my headers will always
> look as they do in this post. Although it is amusing how easy it
> seems to be to get under your skin. Keep up the good work pinhead.
>
> Lou

No skin...scales. Think Creature from the Black Logoon.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Lou Decruss wrote:

>
> Are you like Kate who eats the same slop for days?
>


Did you really have to use the word "slop", Lou?
Your post would have been much more readable without it.

gloria p