On Fri, 5 Feb 2010 05:13:42 -0800 (PST), Food Snob®
> wrote:

> That's perhaps one step above those grape jelly meatballs
> that people bring to potlucks.

People actually *do* that? I thought it was a long running joke with
an eeewwww factor.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 5 Feb 2010 10:05:06 -0500, "Janet" >
wrote:

> I think that these "grape jelly meatballs" are mythical, like "green bean
> casserole."
>
> Some people talk about them as if they are a staple of life. I have never
> seen or been served either one. Not once.
>
You mean people *here*? I don't know of anyone in real life who has
even mentioned them as a mythical dish. OTOH, I make green bean
casserole. <shrug> I probably wouldn't serve it to anyone other than
family, but we like it at Thanksgiving with our once a year turkey.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 5 Feb 2010 10:00:40 -0500, "Janet" >
wrote:

> I strongly recommend the recipe "Nach Waxman's Brisket" in one of The Silver
> Palate cookbooks. It uses real ingredients and is absolutely delicious.

That one is even simpler than Ranee's... it's all over the internet so
I'll post it here.

Nach Waxman's Brisket of Beef

Ingredients
1 beef brisket 5-6 pounds
1 to 2 teaspoons flour, unbleached all-purpose
black pepper, to taste
1/4 cup corn oil
8 onions, thickly sliced and separated into rings
2 tablespoons tomato paste
1 1/2 teaspoons coarse salt
2 cloves garlic, quartered
1 carrot, peeled

Directions

Preheat oven to 375° F Trim the brisket of most of its fat, and dust
it very lightly with the flour.

Sprinkle with pepper. Heat the oil in a large heavy flameproof
casserole.

Add the brisket, and brown on both sides over medium-high heat until
some crisp spots appear on the surface. Transfer the brisket to a
dish.

Keeping the heat medium high, add the onions to the casserole and
stir, scraping up the brown particles left from the meat.

Cook until the onions have softened and developed a handsome brown
color, 10 to 15 minutes.

Remove the casserole from the heat, and place the brisket, along with
any juices that have accumulated, on top of the onions.

Spread the tomato paste over the brisket as if you were icing a cake.
Sprinkle with pepper and the coarse salt. Add the garlic and carrot,
and cover tightly.

Place the casserole on the middle rack in the oven, and bake for 1-1/2
hours. Remove the casserole from the oven, and transfer the meat to a
carving board. Cut it into 1/8 - 1/4 inch-thick slices. Return the
slices to the pot, overlapping them at an angle so that you can see a
bit of the top edge of each slice (in effect resembling the brisket,
slightly slanted).

Correct the seasoning if necessary, and if absolutely necessary add 2
or 3 teaspoons of water to the casserole. Cover, and return the
casserole to the oven. Cook until the meat is brown and fork-tender,
1-3/4 to 2 hours longer.

Slice the carrot, and transfer the roast, onions and carrot slices to
a heated platter. Serve at once.

Source: The New Basics by Lukins and Rosso


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Fri, 5 Feb 2010 05:13:42 -0800 (PST), Food Snob®
> > wrote:
>
>> That's perhaps one step above those grape jelly meatballs
>> that people bring to potlucks.
>
> People actually *do* that? I thought it was a long running joke with
> an eeewwww factor.

How do you think I learned about them? Someone brought them
in to work one day. I took two because I love meatballs. I thought
they were meatballs in tomato sauce. After biting into the first one
I thought ... shouldn't have taken two, this is bad. Then a co-worker
said how do you like them? Self-preservation made me say they
were good. Good thing, because sure enough, she made them.

Then she said Do you know what's in them? Oh, I hate that question.
What? Grape jelly and chili sauce. All of a sudden I could tast them
separately, the jelly and the sauce.

So now everyone says it's my favorite for a joke. And I found out
that a lot of people like them. That's okay, they can have mine.

nancy

On Fri, 5 Feb 2010 04:56:54 -0800 (PST), Food Snob® wrote:

> On Feb 5, 5:37*am, Christine Dabney > wrote:
>> On Fri, 05 Feb 2010 06:32:35 -0500, The Cook >
>> wrote:
>>
>>>Do you have the recipe for Kay Hartman's Aunt Irene's brisket as
>>>featured on Food TV?
>>
>> Ohmygawd, that is soooooooooooooo good. *I haven't made it in
>> years....
>
> Nice to see one of RFC's fancy schmancy, high gourmet types descend so
> far into the world of White trash vittles.
>
> What a nasty thing to do to a piece of beef.
>>

maybe you should call the police, bobo. after all, she might try to feed
it to your eight-year-old.

blake

On Fri, 5 Feb 2010 06:03:25 -0800 (PST), Food Snob® wrote:

> On Feb 5, 7:47*am, Christine Dabney > wrote:
>> On Fri, 5 Feb 2010 05:43:55 -0800 (PST), Food Snob
>>
>> > wrote:
>>
>>>I'd just braise it with nothing but water, carrots and black pepper,
>>>maybe some potatoes. *Not "gourmet," but nothing nasty in there.
>>
>> So, even if the chili sauce and ketchup were homemade ( and some
>> people do make their own) it would still be nasty to you? *
>
> Making a condiment from scratch, then using said condiment as an
> ingredient in a recipe that sounds like it came out of an early '60s
> women's mag seems silly.
>>
>> Some people like a bit of variety in their food... *And some folks
>> like to harken back to their roots,
>
> There's no question that people food slum with items from childhood.
> I do too, though I'm sure not handing out bullets with my name on
> them.
>
>> which in this case was good Jewish cooking.
>
> A Good Housekeeping recipe made with Kosher beef? In its defense, at
> least it had onions instead of a packet of onion soup mix. You and
> Bob T are usually posting about complicated, sometimes exotic gourmet
> foods. In that context, i just thought it was funny that you were
> suggesting such a plebeian treatment of a piece of beef.

you know, bobo, you're a very tiresome fellow. isn't there someone smoking
within fifty miles of you that you should be harassing?

blake

On Fri, 5 Feb 2010 05:43:55 -0800 (PST), Food Snob® wrote:

> On Feb 5, 7:16*am, "Bob Terwilliger" >
> wrote:
>> Bryan wrote:
>>>> Do you consider beef to be sacred somehow? We're talking about brisket,
>>>> one of the toughest cuts of beef on the entire steer. What gourmet recipe
>>>> would YOU consider appropriate for brisket?
>>
>>> Certainly not anything involving ketchup and Heinz-type "chili sauce."
>>> That's perhaps one step above those grape jelly meatballs that people
>>> bring to potlucks.
>>
>> That's not an answer, so I repeat: What gourmet recipe would YOU consider
>> appropriate for brisket? I mean, if you come up completely devoid of
>> something to do with it, then your input is completely worthless and
>> ignorant.
>
> I'd just braise it with nothing but water, carrots and black pepper,
> maybe some potatoes. Not "gourmet," but nothing nasty in there.
>>

borrr-ring.

blake

On Fri, 5 Feb 2010 05:32:29 -0800, Bob Terwilliger wrote:

> Christine wrote:
>
>>> Certainly not anything involving ketchup and Heinz-type "chili sauce."
>>> That's perhaps one step above those grape jelly meatballs that people
>>> bring to potlucks.
>>
>> Well..guess you didn't know Kay Hartman. She wouldn't do that kind of
>> food you are describing...and she admired this brisket. And she
>> cooked it occasionally.
>>
>> I have made this on two occasions, and I can tell you that this
>> brisket is far from what you are comparing it to . I wouldn't cook
>> those meatballs either.
>
> What's wrong with Nancy's recipe for meatballs? :-)
>
> On my last ship, I was challenged by our Supply Officer to come up with a
> recipe which could approximate chutney using ingredients in the ship's
> pantry. (I'd been criticizing his Mess Division's meals for years, so this
> was his way of lashing back, a kind of "Let's see YOU do better".)
>
> The recipe I came up with is long-forgotten, but I do remember that grape
> jelly was one of the ingredients, and on "curry night" the pseudo-chutney
> was consumed with gusto by the crew -- to the surprise of both the Supply
> Officer and myself.
>
> Bob

i had a similar thought. it seems silly to dismiss something based on the
list of ingredients. (not that i haven't done so in my time, but i don't
go on and on about it.)

your pal,
blake

On Fri, 5 Feb 2010 07:28:16 -0800 (PST), Food Snob® wrote:

> On Feb 5, 9:05*am, "Janet" > wrote:
>>>> Certainly not anything involving ketchup and Heinz-type "chili
>>>> sauce." *That's perhaps one step above those grape jelly meatballs
>>>> that people bring to potlucks.
>>
>> I think that these "grape jelly meatballs" are mythical, like "green bean
>> casserole."
>>
>> Some people talk about them as if they are a staple of life. I have never
>> seen or been served either one. Not once.
>
> There is a nice lady at work who has brought them to several
> functions. They are made with grape jelly and guess what? Heinz
> chili sauce.
> http://www.cooks.com/rec/view/0,1627...243197,00.html
>
> It's pretty obvious that she uses the frozen meatballs as well.

i'm sure you slapped her face for her sheer effrontery.

blake

Janet wrote:
>
> I think that these "grape jelly meatballs" are mythical, like "green bean
> casserole."
>
> Some people talk about them as if they are a staple of life. I have never seen or been served either one. Not once.

Same here, I have never seen grape jelly meatballs nor have I tried
them. They must be popular in specific areas of the country and it has
missed both of us. I would try them, though.


Becca

sf wrote:
> The brand is "Homemade". It tastes and looks like homemade. I know
> because I've made chili sauce and Homemade (brand) is a decent
> substitute.

In the store, I have seen chili sauce and I assumed it was spicy.
Someone told me that chili sauce is not spicy at all. I wonder why they
call this chili sauce if it's not hot and spicy?


Becca <-----just wondering...

On Fri, 05 Feb 2010 16:59:39 -0600, Becca > wrote:

> sf wrote:
> > The brand is "Homemade". It tastes and looks like homemade. I know
> > because I've made chili sauce and Homemade (brand) is a decent
> > substitute.
>
> In the store, I have seen chili sauce and I assumed it was spicy.
> Someone told me that chili sauce is not spicy at all. I wonder why they
> call this chili sauce if it's not hot and spicy?
>
>
> Becca <-----just wondering...

You're looking at me for an answer? I just buy it. I've never
understood why it's called chili sauce either.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 5 Feb 2010 21:47:11 GMT, "l, not -l" > wrote:

> I haven't seen the grape jelly version of Swedish Meatballs for quite a long
> time; but, they turned up at every office party and pot-luck that I recall
> from the seventies into the early eighties. I always liked them much better
> than the "beanie-weenie" dishes some brought as their "signature" dish -
> they travelled well too.

Oh, man.... those office parties sound like you needed to eat first in
order to enjoy them.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 05 Feb 2010 16:52:59 -0600, Becca > wrote:

> Janet wrote:
> >
> > I think that these "grape jelly meatballs" are mythical, like "green bean
> > casserole."
> >
> > Some people talk about them as if they are a staple of life. I have never seen or been served either one. Not once.
>
> Same here, I have never seen grape jelly meatballs nor have I tried
> them. They must be popular in specific areas of the country and it has
> missed both of us. I would try them, though.
>
I might try them just to see what it's all about, but I'm not curious
enough to make them.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> The brand is "Homemade". It tastes and looks like homemade. I know
> because I've made chili sauce and Homemade (brand) is a decent
> substitute.

Close, but not quite correct: The brand is "Homade."

Bob

On Feb 6, 4:44*am, "Bob Terwilliger" >
wrote:
> sf wrote:
> > The brand is "Homemade". It tastes and looks like homemade. I know
> > because I've made chili sauce and Homemade (brand) is a decent
> > substitute.
>
> Close, but not quite correct: The brand is "Homade."

As in, "Get in that kitchen, ho, and makes me some chili sauce."
>
> Bob

--Bryan

Christine Dabney wrote:
> On Fri, 5 Feb 2010 05:56:57 -0800, "Bob Terwilliger"
> > wrote:
>
>> Bryan wrote:
>>
>>> I'd just braise it with nothing but water, carrots and black
>>> pepper, maybe some potatoes. Not "gourmet," but nothing nasty in
>>> there.
>>
>> So you don't see any difference between pot roast and brisket?
>>
>> Bob
>
> With even a pot roast, I would put some onions in there, and season it
> well. To me, this dish as described above would seem really
> flavorless...
>
> Gourmet is a misunderstood term. James Beard expounded on this.. He
> felt that even simple foods that were perfectly cooked were gourmet...
> He put a simple baked potato into the gourmet category, if it were
> perfectly cooked.

Gourmet be damned, food don't _get_ much better than a baked potato with
lots of butter and sour cream and chives.

Any "gourmet" who sneers at that is a poseur.

J. Clarke wrote:
>
> Gourmet be damned, food don't _get_ much better than a baked potato with
> lots of butter and sour cream and chives.

Don't for the crumbled bacon <VBG>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
> J. Clarke wrote:
>>
>> Gourmet be damned, food don't _get_ much better than a baked potato
>> with lots of butter and sour cream and chives.
>
> Don't for the crumbled bacon <VBG>

<slapping self on forehead>

>
> Sky

In article >,
Sky > wrote:

> J. Clarke wrote:
> >
> > Gourmet be damned, food don't _get_ much better than a baked potato with
> > lots of butter and sour cream and chives.
>
> Don't for the crumbled bacon <VBG>
>
> Sky

And shredded cheddar... ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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