For all my complaining about the club, the steak & kidney pie I bought
last night was delicious. Now I'm on a mission to make it at home

This particular recipe contained chopped top round and *lamb kidneys* in
a very rich gravy. I'm sure I can get the (cleaned) kidneys from the
meat market in town. I found a recipe for Beef Stew with Guinness Stout
in 'The Frugal Gourmet on our Immigrant Ancestors.'

This is roughly what I'll be using for the basis of the meat and gravy:

2 Tbs. olive oil (for browning the meat)
3 bay leaves
2 lbs. beef (I'll add 1/2 lb. lamb kidneys)
1 large yellow onion, peeled and sliced
2 cloves chopped garlic
1 tsp. whole dried thyme
1 tsp. dried rosemary
2-3 Tbs. flour (for flouring the meat before browning)
1 c. beef stock or broth
1/2 c. Guinness Stout
1 Tbs. chopped parsley
1/2 lb. carrots, chopped
salt & pepper to taste

I'll be making changes and adjustments as needed. I plan to substitute
small pearl stewing onions for the chopped yellow onion. Of course all
of it needs to be stewed over low heat for several hours until very tender.

I don't bake, but I'll buy puff pastry to put on the top. Place it in a
deep casserole (or perhaps little individual casseroles), top with the
puff pastry and bake. Seems like I should be able to come up with a
good approximation of what I bought from the club.

Are there any steak and kidney pie fans out there? If so, got a recipe
you'd care to share?

Jill

On Fri, 16 Nov 2012 23:25:43 -0500, jmcquown >
wrote:

> For all my complaining about the club, the steak & kidney pie I bought
> last night was delicious. Now I'm on a mission to make it at home

Good luck! I'm probably not going to make it any time soon because
I've had the recipe a long time, but I'd like to make steak and
mushroom pie someday.
http://simply-delicious.co.za/2011/0...room-pot-pies/

--
Food is an important part of a balanced diet.

"jmcquown" > wrote in message
...
> For all my complaining about the club, the steak & kidney pie I bought
> last night was delicious. Now I'm on a mission to make it at home
>
> This particular recipe contained chopped top round and *lamb kidneys* in a
> very rich gravy. I'm sure I can get the (cleaned) kidneys from the meat
> market in town. I found a recipe for Beef Stew with Guinness Stout in
> 'The Frugal Gourmet on our Immigrant Ancestors.'
>
> This is roughly what I'll be using for the basis of the meat and gravy:
>
> 2 Tbs. olive oil (for browning the meat)
> 3 bay leaves
> 2 lbs. beef (I'll add 1/2 lb. lamb kidneys)
> 1 large yellow onion, peeled and sliced
> 2 cloves chopped garlic
> 1 tsp. whole dried thyme
> 1 tsp. dried rosemary
> 2-3 Tbs. flour (for flouring the meat before browning)
> 1 c. beef stock or broth
> 1/2 c. Guinness Stout
> 1 Tbs. chopped parsley
> 1/2 lb. carrots, chopped
> salt & pepper to taste
>
> I'll be making changes and adjustments as needed. I plan to substitute
> small pearl stewing onions for the chopped yellow onion. Of course all of
> it needs to be stewed over low heat for several hours until very tender.
>
> I don't bake, but I'll buy puff pastry to put on the top. Place it in a
> deep casserole (or perhaps little individual casseroles), top with the
> puff pastry and bake. Seems like I should be able to come up with a >
> good approximation of what I bought from the club.
>
> Are there any steak and kidney pie fans out there? If so, got a recipe
> you'd care to share?

Yep, we have it often - very traditional rural fair in this country. My SO
especially loves steak and kidney (with or without the pastry in proper pie
form or just with a pastry topping).

I never use garlic (not traditional). I buy by eye and this is what I do:
2 slabs of round steak, 3 kidneys (sheep of course), a chopped onion,
flour, S&P, mixed herbs (or a bunch form the garden), beef stock. chop meat
into 1" cubes, chop kidney very finely (I don't like great gobs of kidney).
I dust the lot in seasoned flour, put it into a casserole or crockpot (I
never brown the meat), add the onion and the herbs and cook till done. In
the crockpot that owule be about 8 hours in a caserole aobut an hour and
half at about 180C.

On 11/16/2012 11:41 PM, sf wrote:
> On Fri, 16 Nov 2012 23:25:43 -0500, jmcquown >
> wrote:
>
>> For all my complaining about the club, the steak & kidney pie I bought
>> last night was delicious. Now I'm on a mission to make it at home
>
> Good luck! I'm probably not going to make it any time soon because
> I've had the recipe a long time, but I'd like to make steak and
> mushroom pie someday.
> http://simply-delicious.co.za/2011/0...room-pot-pies/
>

Thanks! If I was crazy about mushrooms your steak & mushroom pie recipe
would probably appeal.

They charged $14 for a single serving of this "pie". I figure for not
much more than that, if even that much, I can probably make this to
serve 4-6. The stew will freeze easily and I can keep puff pastry
sheets in the freezer, too. Just thaw and top and bake as much or as
little as I want, when I want

Jill

On 11/16/2012 11:56 PM, Farm1 wrote:
> "jmcquown" > wrote in message
> ...
>> For all my complaining about the club, the steak & kidney pie I bought
>> last night was delicious. Now I'm on a mission to make it at home
>>
>> This particular recipe contained chopped top round and *lamb kidneys* in a
>> very rich gravy. I'm sure I can get the (cleaned) kidneys from the meat
>> market in town. I found a recipe for Beef Stew with Guinness Stout in
>> 'The Frugal Gourmet on our Immigrant Ancestors.'
>>
>> This is roughly what I'll be using for the basis of the meat and gravy:
>>
>> 2 Tbs. olive oil (for browning the meat)
>> 3 bay leaves
>> 2 lbs. beef (I'll add 1/2 lb. lamb kidneys)
>> 1 large yellow onion, peeled and sliced
>> 2 cloves chopped garlic
>> 1 tsp. whole dried thyme
>> 1 tsp. dried rosemary
>> 2-3 Tbs. flour (for flouring the meat before browning)
>> 1 c. beef stock or broth
>> 1/2 c. Guinness Stout
>> 1 Tbs. chopped parsley
>> 1/2 lb. carrots, chopped
>> salt & pepper to taste
>>
>> I'll be making changes and adjustments as needed. I plan to substitute
>> small pearl stewing onions for the chopped yellow onion. Of course all of
>> it needs to be stewed over low heat for several hours until very tender.
>>
>> I don't bake, but I'll buy puff pastry to put on the top. Place it in a
>> deep casserole (or perhaps little individual casseroles), top with the
>> puff pastry and bake. Seems like I should be able to come up with a >
>> good approximation of what I bought from the club.
>>
>> Are there any steak and kidney pie fans out there? If so, got a recipe
>> you'd care to share?
>
> Yep, we have it often - very traditional rural fair in this country. My SO
> especially loves steak and kidney (with or without the pastry in proper pie
> form or just with a pastry topping).
>
> I never use garlic (not traditional). I buy by eye and this is what I do:
> 2 slabs of round steak, 3 kidneys (sheep of course), a chopped onion,
> flour, S&P, mixed herbs (or a bunch form the garden), beef stock. chop meat
> into 1" cubes, chop kidney very finely (I don't like great gobs of kidney).
> I dust the lot in seasoned flour, put it into a casserole or crockpot (I
> never brown the meat), add the onion and the herbs and cook till done. In
> the crockpot that owule be about 8 hours in a caserole aobut an hour and
> half at about 180C.
>
>
Sounds lovely and I wondered about the garlic, too. (I sure didn't
taste any in what I ate last night.) I'll be tasting as I go along in
terms of seasonings. I hadn't thought about using the crock pot but I
know this will need to stew for a long time to become very tender and to
blend all the flavours. Thanks for your method/recipe!

Jill

On Sat, 17 Nov 2012 15:56:36 +1100, "Farm1" >
wrote:
>
> I never use garlic (not traditional). I buy by eye and this is what I do:
> 2 slabs of round steak, 3 kidneys (sheep of course), a chopped onion,
> flour, S&P, mixed herbs (or a bunch form the garden), beef stock. chop meat
> into 1" cubes, chop kidney very finely (I don't like great gobs of kidney).
> I dust the lot in seasoned flour, put it into a casserole or crockpot (I
> never brown the meat), add the onion and the herbs and cook till done. In
> the crockpot that owule be about 8 hours in a caserole aobut an hour and
> half at about 180C.
>
Thanks! I always look at the recipes and that tough beef and wonder
how it can cook so quickly with a pastry cap on... and now I know it
can't. My gut told me to precook it, so I will now with a clear
conscience.

--
Food is an important part of a balanced diet.

"jmcquown" wrote in message ...

For all my complaining about the club, the steak & kidney pie I bought
last night was delicious. Now I'm on a mission to make it at home

Jill

~~~~~~~~~~
I have never eaten steak & kidney pie, and I understand why you are on a
mission to make it yourself (you love to cook, after all!). However, I
think it would be a good opportunity to take some of that outrageous fee the
"club" assesses--pick up several of them while they are still available and
freeze them to use some time when you would like something special but don't
feel like cooking.

MaryL

MaryL wrote:
>
> "jmcquown" wrote in message ...
>
> For all my complaining about the club, the steak & kidney pie I bought
> last night was delicious. Now I'm on a mission to make it at home
>
> Jill
>
> ~~~~~~~~~~
> I have never eaten steak & kidney pie, and I understand why you are on a
> mission to make it yourself (you love to cook, after all!). However, I
> think it would be a good opportunity to take some of that outrageous fee the
> "club" assesses--pick up several of them while they are still available and
> freeze them to use some time when you would like something special but don't
> feel like cooking.

The way I read it, she doesn't need to buy in advance. She just needs to buy
$800-some dollars worth of meals or drinks during the year. She has to pay
for it each month but then it will be deducted from the annual club fee.
Did I get that right, Jill?

If so, she can just buy it freshly made any time she gets the urge.

"jmcquown" wrote in message ...

On 11/16/2012 11:41 PM, sf wrote:
> On Fri, 16 Nov 2012 23:25:43 -0500, jmcquown >
> wrote:
>
>> For all my complaining about the club, the steak & kidney pie I bought
>> last night was delicious. Now I'm on a mission to make it at home
>
> Good luck! I'm probably not going to make it any time soon because
> I've had the recipe a long time, but I'd like to make steak and
> mushroom pie someday.
> http://simply-delicious.co.za/2011/0...room-pot-pies/
>

Thanks! If I was crazy about mushrooms your steak & mushroom pie recipe
would probably appeal.

They charged $14 for a single serving of this "pie". I figure for not
much more than that, if even that much, I can probably make this to
serve 4-6. The stew will freeze easily and I can keep puff pastry
sheets in the freezer, too. Just thaw and top and bake as much or as
little as I want, when I want

Jill

~~~~~~~~
Have I misunderstood the club "assessment"? I posted a message suggesting
that you pick up several and freeze them. However, I assumed the $830(?)
fee would mean that you could buy anything and subtract it from the
assessment. Do you actually have to hand over still more cash to eat there?
If so, *double* outrage!

MaryL

"Gary" wrote in message ...

MaryL wrote:
>
> "jmcquown" wrote in message ...
>
> For all my complaining about the club, the steak & kidney pie I bought
> last night was delicious. Now I'm on a mission to make it at home
>
> Jill
>
> ~~~~~~~~~~
> I have never eaten steak & kidney pie, and I understand why you are on a
> mission to make it yourself (you love to cook, after all!). However, I
> think it would be a good opportunity to take some of that outrageous fee
> the
> "club" assesses--pick up several of them while they are still available
> and
> freeze them to use some time when you would like something special but
> don't
> feel like cooking.

The way I read it, she doesn't need to buy in advance. She just needs to buy
$800-some dollars worth of meals or drinks during the year. She has to pay
for it each month but then it will be deducted from the annual club fee.
Did I get that right, Jill?

If so, she can just buy it freshly made any time she gets the urge.

~~~~~~~~~~~
Yes, that's how this "assessment" sounds to me. I just thought the recipe
might be seasonal and therefore not on the menu at some time when she might
like to have one.

MaryL

On 11/17/2012 7:22 AM, MaryL wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 11/16/2012 11:41 PM, sf wrote:
>> On Fri, 16 Nov 2012 23:25:43 -0500, jmcquown >
>> wrote:
>>
>>> For all my complaining about the club, the steak & kidney pie I bought
>>> last night was delicious. Now I'm on a mission to make it at home
>>
>> Good luck! I'm probably not going to make it any time soon because
>> I've had the recipe a long time, but I'd like to make steak and
>> mushroom pie someday.
>> http://simply-delicious.co.za/2011/0...room-pot-pies/
>>
>
> Thanks! If I was crazy about mushrooms your steak & mushroom pie recipe
> would probably appeal.
>
> They charged $14 for a single serving of this "pie". I figure for not
> much more than that, if even that much, I can probably make this to
> serve 4-6. The stew will freeze easily and I can keep puff pastry
> sheets in the freezer, too. Just thaw and top and bake as much or as
> little as I want, when I want
>
> Jill
>
> ~~~~~~~~
> Have I misunderstood the club "assessment"? I posted a message
> suggesting that you pick up several and freeze them. However, I assumed
> the $830(?) fee would mean that you could buy anything and subtract it
> from the assessment. Do you actually have to hand over still more cash
> to eat there? If so, *double* outrage!
>
> MaryL

They put what meals you purchase towards reducing the assessment,
whether dine in or take out. You pay for it on the next month's bill
along with the monthly dues. If you don't buy enough to cover the total
assessment by the end of the year you get a bill for the total of what
you didn't spend. Then they start it all over again the next year.
Make sense? (Not to me LOL)

Jill

On 11/17/2012 2:32 AM, sf wrote:
> On Sat, 17 Nov 2012 15:56:36 +1100, "Farm1" >
> wrote:
>>
>> I never use garlic (not traditional). I buy by eye and this is what I do:
>> 2 slabs of round steak, 3 kidneys (sheep of course), a chopped onion,
>> flour, S&P, mixed herbs (or a bunch form the garden), beef stock. chop meat
>> into 1" cubes, chop kidney very finely (I don't like great gobs of kidney).
>> I dust the lot in seasoned flour, put it into a casserole or crockpot (I
>> never brown the meat), add the onion and the herbs and cook till done. In
>> the crockpot that owule be about 8 hours in a caserole aobut an hour and
>> half at about 180C.
>>
> Thanks! I always look at the recipes and that tough beef and wonder
> how it can cook so quickly with a pastry cap on... and now I know it
> can't. My gut told me to precook it, so I will now with a clear
> conscience.
>
It's basically "stew" so of course it needs to be cooked for a long time

Jill

On 11/17/2012 7:18 AM, Gary wrote:
> MaryL wrote:
>>
>> "jmcquown" wrote in message ...
>>
>> For all my complaining about the club, the steak & kidney pie I bought
>> last night was delicious. Now I'm on a mission to make it at home
>>
>> Jill
>>
>> ~~~~~~~~~~
>> I have never eaten steak & kidney pie, and I understand why you are on a
>> mission to make it yourself (you love to cook, after all!). However, I
>> think it would be a good opportunity to take some of that outrageous fee the
>> "club" assesses--pick up several of them while they are still available and
>> freeze them to use some time when you would like something special but don't
>> feel like cooking.
>
I could do that, assuming the chef doesn't change the menu again! I
still want to try my hand at making it myself.

> The way I read it, she doesn't need to buy in advance. She just needs to buy
> $800-some dollars worth of meals or drinks during the year. She has to pay
> for it each month but then it will be deducted from the annual club fee.
> Did I get that right, Jill?
>
Yes, I have to pay for what I buy. They add whatever food/beverages are
purchased to the bill for the monthly dues. In theory, what I purchase
is applied toward the required dining assessment. Any amount I haven't
used by midnight on 12/31 I get billed for. So I get billed either way.

I don't trust their accounting department. Last year I picked up New
Years Eve dinner to go. (It was awful, BTW.) They charged me $25 for
that meal *and* charged me $225 for attending their New Years Eve buffet
in the ballroom! I most certainly didn't do that. They straightened it
out, of course, because I raised hell about it.

It's not the first time I've seen things like this on the club bill.
Call me cynical but I think sometimes they try to slip things into the
bills hoping people won't notice. Most people who live here are 70+.
If my mom had been a club member and she got that bill she'd have paid
it without question. She was doing things like that with non-club
related bills. Her lawn service would occasionally send her a duplicate
bill and she'd just pay it. When I took over paying the bills I put a
stop to that nonsense. Ripping off the elderly seems to be pretty common.

Jill

"jmcquown" wrote in message ...

On 11/17/2012 7:22 AM, MaryL wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 11/16/2012 11:41 PM, sf wrote:
>> On Fri, 16 Nov 2012 23:25:43 -0500, jmcquown >
>> wrote:
>>
>>> For all my complaining about the club, the steak & kidney pie I bought
>>> last night was delicious. Now I'm on a mission to make it at home
>>
>> Good luck! I'm probably not going to make it any time soon because
>> I've had the recipe a long time, but I'd like to make steak and
>> mushroom pie someday.
>> http://simply-delicious.co.za/2011/0...room-pot-pies/
>>
>
> Thanks! If I was crazy about mushrooms your steak & mushroom pie recipe
> would probably appeal.
>
> They charged $14 for a single serving of this "pie". I figure for not
> much more than that, if even that much, I can probably make this to
> serve 4-6. The stew will freeze easily and I can keep puff pastry
> sheets in the freezer, too. Just thaw and top and bake as much or as
> little as I want, when I want
>
> Jill
>
> ~~~~~~~~
> Have I misunderstood the club "assessment"? I posted a message
> suggesting that you pick up several and freeze them. However, I assumed
> the $830(?) fee would mean that you could buy anything and subtract it
> from the assessment. Do you actually have to hand over still more cash
> to eat there? If so, *double* outrage!
>
> MaryL

They put what meals you purchase towards reducing the assessment,
whether dine in or take out. You pay for it on the next month's bill
along with the monthly dues. If you don't buy enough to cover the total
assessment by the end of the year you get a bill for the total of what
you didn't spend. Then they start it all over again the next year.
Make sense? (Not to me LOL)

Jill

~~~~~~~~~~
Doesn't make sense to me, either--but it makes a *lot* of "cents" to the
HOA.

Thanks for the explanation. Now I understand how it works, and I would hate
it just as much as you do.

MaryL

On 11/17/2012 7:29 AM, MaryL wrote:
>
>
> "Gary" wrote in message ...
>
> MaryL wrote:
>>
>> "jmcquown" wrote in message ...
>>
>> For all my complaining about the club, the steak & kidney pie I bought
>> last night was delicious. Now I'm on a mission to make it at home
>>
>> Jill
>>
>> ~~~~~~~~~~
>
> The way I read it, she doesn't need to buy in advance. She just needs to
> buy
> $800-some dollars worth of meals or drinks during the year. She has to pay
> for it each month but then it will be deducted from the annual club fee.
> Did I get that right, Jill?
>
> If so, she can just buy it freshly made any time she gets the urge.
>
> ~~~~~~~~~~~
> Yes, that's how this "assessment" sounds to me. I just thought the
> recipe might be seasonal and therefore not on the menu at some time when
> she might like to have one.
>
> MaryL


It may well be seasonal. The chef is always changing the menu. But at
least I know I can find the ingredients year round and make it myself
any time I want to

Jill

On 11/17/2012 10:26 AM, MaryL wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 11/17/2012 7:22 AM, MaryL wrote:
>>
>>
>> "jmcquown" wrote in message ...
>>
>> On 11/16/2012 11:41 PM, sf wrote:
>>> On Fri, 16 Nov 2012 23:25:43 -0500, jmcquown >
>>> wrote:
>>>
>>>> For all my complaining about the club, the steak & kidney pie I bought
>>>> last night was delicious. Now I'm on a mission to make it at home
>>>
>>> Good luck! I'm probably not going to make it any time soon because
>>> I've had the recipe a long time, but I'd like to make steak and
>>> mushroom pie someday.
>>> http://simply-delicious.co.za/2011/0...room-pot-pies/
>>>
>>
>> Thanks! If I was crazy about mushrooms your steak & mushroom pie recipe
>> would probably appeal.
>>
>> They charged $14 for a single serving of this "pie". I figure for not
>> much more than that, if even that much, I can probably make this to
>> serve 4-6. The stew will freeze easily and I can keep puff pastry
>> sheets in the freezer, too. Just thaw and top and bake as much or as
>> little as I want, when I want
>>
>> Jill
>>
>> ~~~~~~~~
>> Have I misunderstood the club "assessment"? I posted a message
>> suggesting that you pick up several and freeze them. However, I assumed
>> the $830(?) fee would mean that you could buy anything and subtract it
>> from the assessment. Do you actually have to hand over still more cash
>> to eat there? If so, *double* outrage!
>>
>> MaryL
>
> They put what meals you purchase towards reducing the assessment,
> whether dine in or take out. You pay for it on the next month's bill
> along with the monthly dues. If you don't buy enough to cover the total
> assessment by the end of the year you get a bill for the total of what
> you didn't spend. Then they start it all over again the next year.
> Make sense? (Not to me LOL)
>
> Jill
>
> ~~~~~~~~~~
> Doesn't make sense to me, either--but it makes a *lot* of "cents" to the
> HOA.
>
> Thanks for the explanation. Now I understand how it works, and I would
> hate it just as much as you do.
>
> MaryL
>

I might feel differently if the food was spectacular. This is the only
thing I've eaten from the club that was actually very good.

I'm not much for eating out. I don't see the point in paying $10 for a
hamburger when I can grind a small chuck roast and make lots of hamburgers.

Jill

On Sat, 17 Nov 2012 10:01:09 -0500, jmcquown >
wrote:

> On 11/17/2012 2:32 AM, sf wrote:
> > On Sat, 17 Nov 2012 15:56:36 +1100, "Farm1" >
> > wrote:
> >>
> >> I never use garlic (not traditional). I buy by eye and this is what I do:
> >> 2 slabs of round steak, 3 kidneys (sheep of course), a chopped onion,
> >> flour, S&P, mixed herbs (or a bunch form the garden), beef stock. chop meat
> >> into 1" cubes, chop kidney very finely (I don't like great gobs of kidney).
> >> I dust the lot in seasoned flour, put it into a casserole or crockpot (I
> >> never brown the meat), add the onion and the herbs and cook till done. In
> >> the crockpot that owule be about 8 hours in a caserole aobut an hour and
> >> half at about 180C.
> >>
> > Thanks! I always look at the recipes and that tough beef and wonder
> > how it can cook so quickly with a pastry cap on... and now I know it
> > can't. My gut told me to precook it, so I will now with a clear
> > conscience.
> >
> It's basically "stew" so of course it needs to be cooked for a long time
>
Yet, the recipes I see don't treat it like a stew.


--
Food is an important part of a balanced diet.

jmcquown wrote:
>
> I might feel differently if the food was spectacular. This is the only
> thing I've eaten from the club that was actually very good.
>
> I'm not much for eating out. I don't see the point in paying $10 for a
> hamburger when I can grind a small chuck roast and make lots of hamburgers.

No need to be cheap about food if your club is MAKING you buy $830 of
expensive food anyway each year.

Seriously, you should try one of their hamburgers (since you have to buy
food anyway). I'm betting the club might even make a better one than most
people can. I did that once at a local popular restaurant
and.....expensive? yeah but better than any burger I've ever cooked.


BTW JILL - maybe about 10 or more days ago, in another thread, you
mentioned/suggested a book called, "Micro" by Michael Crichton. I bought
the paperback last Sunday and finished it the other night.

Thanks for that recommendation. One of the best fiction books I've read in
years. It was hard to put down. If I like a book, I'll save it to re-read a
few years later. This one is definitely a 'saver.' I'm almost tempted to
turn right around and start re-reading it again today.

And to sw, this is no remake of "Honey, I Shrunk the Kids." It's so much
better.

On Sat, 17 Nov 2012 09:26:04 -0600, "MaryL"
> wrote:

>
>
> "jmcquown" wrote in message ...
>
> On 11/17/2012 7:22 AM, MaryL wrote:
> >
> >
> > "jmcquown" wrote in message ...
> >
> > On 11/16/2012 11:41 PM, sf wrote:
> >> On Fri, 16 Nov 2012 23:25:43 -0500, jmcquown >
> >> wrote:
> >>
> >>> For all my complaining about the club, the steak & kidney pie I bought
> >>> last night was delicious. Now I'm on a mission to make it at home
> >>
> >> Good luck! I'm probably not going to make it any time soon because
> >> I've had the recipe a long time, but I'd like to make steak and
> >> mushroom pie someday.
> >> http://simply-delicious.co.za/2011/0...room-pot-pies/
> >>
> >
> > Thanks! If I was crazy about mushrooms your steak & mushroom pie recipe
> > would probably appeal.
> >
> > They charged $14 for a single serving of this "pie". I figure for not
> > much more than that, if even that much, I can probably make this to
> > serve 4-6. The stew will freeze easily and I can keep puff pastry
> > sheets in the freezer, too. Just thaw and top and bake as much or as
> > little as I want, when I want
> >
> > Jill
> >
> > ~~~~~~~~
> > Have I misunderstood the club "assessment"? I posted a message
> > suggesting that you pick up several and freeze them. However, I assumed
> > the $830(?) fee would mean that you could buy anything and subtract it
> > from the assessment. Do you actually have to hand over still more cash
> > to eat there? If so, *double* outrage!
> >
> > MaryL
>
> They put what meals you purchase towards reducing the assessment,
> whether dine in or take out. You pay for it on the next month's bill
> along with the monthly dues. If you don't buy enough to cover the total
> assessment by the end of the year you get a bill for the total of what
> you didn't spend. Then they start it all over again the next year.
> Make sense? (Not to me LOL)
>
> Jill
>
> ~~~~~~~~~~
> Doesn't make sense to me, either--but it makes a *lot* of "cents" to the
> HOA.
>
> Thanks for the explanation. Now I understand how it works, and I would hate
> it just as much as you do.
>
Lots of clubs operate that way. Her parents knew what they were
getting into when they purchased the house.

--
Food is an important part of a balanced diet.

On Sat, 17 Nov 2012 10:47:56 -0500, jmcquown >
wrote:

> I might feel differently if the food was spectacular. This is the only
> thing I've eaten from the club that was actually very good.

Maybe it's a sign of better things to come! Hopefully. Be sure to
let them know how much you enjoyed it.

--
Food is an important part of a balanced diet.

On 11/17/2012 12:08 PM, Gary wrote:
> jmcquown wrote:
>>
>> I'm not much for eating out. I don't see the point in paying $10 for a
>> hamburger when I can grind a small chuck roast and make lots of hamburgers.
>
> No need to be cheap about food if your club is MAKING you buy $830 of
> expensive food anyway each year.
>
> Seriously, you should try one of their hamburgers (since you have to buy
> food anyway). I'm betting the club might even make a better one than most
> people can. I did that once at a local popular restaurant
> and.....expensive? yeah but better than any burger I've ever cooked.
>
I've tried their burgers, Gary. They're nothing special. And they have
to hunt down a plain hamburger bun because this guy likes to serve
everything on a Kaiser roll. I can (and do) make much tastier
hamburgers at home.

> BTW JILL - maybe about 10 or more days ago, in another thread, you
> mentioned/suggested a book called, "Micro" by Michael Crichton. I bought
> the paperback last Sunday and finished it the other night.
>
> Thanks for that recommendation. One of the best fiction books I've read in
> years. It was hard to put down. If I like a book, I'll save it to re-read a
> few years later. This one is definitely a 'saver.' I'm almost tempted to
> turn right around and start re-reading it again today.
>
You're welcome! It *was* a real page turner! Mine was hardback so I
don't know about the paperpack version. What bugged me (pun intended)
was on every other page there was a tiny printed insect right next to
the page number. I actually thought there was a small bug on the book
when I'd turn the page so I'd try to flick it off. LOL

> And to sw, this is no remake of "Honey, I Shrunk the Kids." It's so much
> better.
>
I never saw the movie 'Honey, I Shrunk the Kids' but I doubt an author
like Michael Crichton needed to steal the idea from a goofy Disney film.
In fact, I doubt a Disney film included some guy getting stung by a
female egg-laying wasp who injected eggs into his arm. The eggs turned
into pupae, eating away at his body and grew bigger and bigger until
straining to burst out of his skin. That sure doesn't sound like
'Honey, I shrunk the kids'. LOL

Michael Crichton wrote 'The Andromeda Strain', 'Jurassic Park', 'Congo'
and many other well known books. He was a doctor as well as an author
so he got some of the facts straight. 'Micro' was published postumously.

Jill

On 11/17/2012 12:15 PM, sf wrote:
> On Sat, 17 Nov 2012 09:26:04 -0600, "MaryL"
> > wrote:
>
>> They put what meals you purchase towards reducing the assessment,
>> whether dine in or take out. You pay for it on the next month's bill
>> along with the monthly dues. If you don't buy enough to cover the total
>> assessment by the end of the year you get a bill for the total of what
>> you didn't spend. Then they start it all over again the next year.
>> Make sense? (Not to me LOL)
>>
>> Jill
>>
>> ~~~~~~~~~~
>> Doesn't make sense to me, either--but it makes a *lot* of "cents" to the
>> HOA.
>>
>> Thanks for the explanation. Now I understand how it works, and I would hate
>> it just as much as you do.
>>
> Lots of clubs operate that way. Her parents knew what they were
> getting into when they purchased the house.
>

Yeah, they did. But they were allowed to opt out of being members and
did so in 2001. They charged my dad $1000 to *not* be a member.

Jill

"jmcquown" > wrote in message
...
> For all my complaining about the club, the steak & kidney pie I bought
> last night was delicious. Now I'm on a mission to make it at home
>
> This particular recipe contained chopped top round and *lamb kidneys* in a
> very rich gravy. I'm sure I can get the (cleaned) kidneys from the meat
> market in town. I found a recipe for Beef Stew with Guinness Stout in
> 'The Frugal Gourmet on our Immigrant Ancestors.'
>

You could try this site as her recipes *always* work:
http://www.deliaonline.com/recipes/c...dney-pies.html

Farm1 wrote:
> "jmcquown" > wrote in message
> ...
>> For all my complaining about the club, the steak & kidney pie I bought
>> last night was delicious. Now I'm on a mission to make it at home
>>
>> This particular recipe contained chopped top round and *lamb kidneys* in a
>> very rich gravy. I'm sure I can get the (cleaned) kidneys from the meat
>> market in town. I found a recipe for Beef Stew with Guinness Stout in
>> 'The Frugal Gourmet on our Immigrant Ancestors.'
>>
>> This is roughly what I'll be using for the basis of the meat and gravy:
>>
>> 2 Tbs. olive oil (for browning the meat)
>> 3 bay leaves
>> 2 lbs. beef (I'll add 1/2 lb. lamb kidneys)
>> 1 large yellow onion, peeled and sliced
>> 2 cloves chopped garlic
>> 1 tsp. whole dried thyme
>> 1 tsp. dried rosemary
>> 2-3 Tbs. flour (for flouring the meat before browning)
>> 1 c. beef stock or broth
>> 1/2 c. Guinness Stout
>> 1 Tbs. chopped parsley
>> 1/2 lb. carrots, chopped
>> salt & pepper to taste
>>
>> I'll be making changes and adjustments as needed. I plan to substitute
>> small pearl stewing onions for the chopped yellow onion. Of course all of
>> it needs to be stewed over low heat for several hours until very tender.
>>
>> I don't bake, but I'll buy puff pastry to put on the top. Place it in a
>> deep casserole (or perhaps little individual casseroles), top with the
>> puff pastry and bake. Seems like I should be able to come up with a >
>> good approximation of what I bought from the club.
>>
>> Are there any steak and kidney pie fans out there? If so, got a recipe
>> you'd care to share?
>
> Yep, we have it often - very traditional rural fair in this country. My SO
> especially loves steak and kidney (with or without the pastry in proper pie
> form or just with a pastry topping).
>
> I never use garlic (not traditional). I buy by eye and this is what I do:
> 2 slabs of round steak, 3 kidneys (sheep of course), a chopped onion,
> flour, S&P, mixed herbs (or a bunch form the garden), beef stock. chop meat
> into 1" cubes, chop kidney very finely (I don't like great gobs of kidney).
> I dust the lot in seasoned flour, put it into a casserole or crockpot (I
> never brown the meat), add the onion and the herbs and cook till done. In
> the crockpot that owule be about 8 hours in a caserole aobut an hour and
> half at about 180C.
>
>
Don't kill me, but for some reason, I like seeing a tad of
Worcestershire Sauce in such recipes.

On 11/18/2012 9:54 AM, Jean B. wrote:
> Farm1 wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Are there any steak and kidney pie fans out there? If so, got a
>>> recipe you'd care to share?
>>
>> Yep, we have it often - very traditional rural fair in this country.
>> My SO especially loves steak and kidney (with or without the pastry in
>> proper pie form or just with a pastry topping).
>>
>> I never use garlic (not traditional). I buy by eye and this is what I
>> do:
>> 2 slabs of round steak, 3 kidneys (sheep of course), a chopped onion,
>> flour, S&P, mixed herbs (or a bunch form the garden), beef stock. chop
>> meat into 1" cubes, chop kidney very finely (I don't like great gobs
>> of kidney). I dust the lot in seasoned flour, put it into a casserole
>> or crockpot (I never brown the meat), add the onion and the herbs and
>> cook till done. In the crockpot that owule be about 8 hours in a
>> caserole aobut an hour and half at about 180C.
>>
> Don't kill me, but for some reason, I like seeing a tad of
> Worcestershire Sauce in such recipes.
>
Oh, definitely! The Frug's version was just a guideline for me to start
with. I'll drop the garlic and add some Worcestershire, tasting as I go
along.

I called the meat market yesterday. The proprietress said they can't
get lamb kidneys and beef kidneys aren't a big seller so they don't have
them. I checked with Publix, they have beef kidneys. Okay, I'll have
to use beef kidneys and chop them up.

Jill

On 11/17/2012 12:16 PM, sf wrote:
> On Sat, 17 Nov 2012 10:47:56 -0500, jmcquown >
> wrote:
>
>> I might feel differently if the food was spectacular. This is the only
>> thing I've eaten from the club that was actually very good.
>
> Maybe it's a sign of better things to come! Hopefully. Be sure to
> let them know how much you enjoyed it.
>

I will let them know! The food is so "iffy" I just never know what to
expect. The fish & chips I ordered was "iffy". Beer battered and fried
but I have no idea what the fish was. Truth be told, I've had better
fish & chips at Captain D's or Long John Silvers. Or, back in the day,
Arthur Treacher's

I do wonder why the steak & kidney pie was served with a side of mashed
potatoes. Steak & kidney pie already has a crust (or in this case a
topper of puff pastry). That's meat, vegetables, gravy, bread. I
consider that dinner (unless someone wants a small salad). Why would on
earth would it need a side of mashed potatoes?!

Jill

On Sun, 18 Nov 2012 10:40:12 -0500, jmcquown >
wrote:

> I do wonder why the steak & kidney pie was served with a side of mashed
> potatoes. Steak & kidney pie already has a crust (or in this case a
> topper of puff pastry). That's meat, vegetables, gravy, bread. I
> consider that dinner (unless someone wants a small salad). Why would on
> earth would it need a side of mashed potatoes?!

I'd say it's to fill up big eaters. If you were eating it in the
restaurant, you could ask for a substitution (I'd say salad, but you
don't like salads). Since you take them home, you could make pancakes
with them.... or use them to top your homemade version of shepherd's
pie.

--
Food is an important part of a balanced diet.

On Sun, 18 Nov 2012 09:54:35 -0500, "Jean B." > wrote:

> Don't kill me, but for some reason, I like seeing a tad of
> Worcestershire Sauce in such recipes.

It's one of those "secret sauce" type things. I put a dash or two in
most of my stews too, especially those that contain beef.

--
Food is an important part of a balanced diet.

sf wrote:
>
> On Sun, 18 Nov 2012 10:40:12 -0500, jmcquown >
> wrote:
>
> > I do wonder why the steak & kidney pie was served with a side of mashed
> > potatoes. Steak & kidney pie already has a crust (or in this case a
> > topper of puff pastry). That's meat, vegetables, gravy, bread. I
> > consider that dinner (unless someone wants a small salad). Why would on
> > earth would it need a side of mashed potatoes?!
>
> I'd say it's to fill up big eaters.

People like a plate with variety. Mashed potatoes sounds like a perfect side
to me for any meat pie. Add a pile of peas for a veggie side too. Doesn't
matter what the pie contains... potatoes and a veggie extra would be my
preference. Some bread and butter too.

G.

On 11/18/2012 11:44 AM, sf wrote:
> On Sun, 18 Nov 2012 10:40:12 -0500, jmcquown >
> wrote:
>
>> I do wonder why the steak & kidney pie was served with a side of mashed
>> potatoes. Steak & kidney pie already has a crust (or in this case a
>> topper of puff pastry). That's meat, vegetables, gravy, bread. I
>> consider that dinner (unless someone wants a small salad). Why would on
>> earth would it need a side of mashed potatoes?!
>
> I'd say it's to fill up big eaters. If you were eating it in the
> restaurant, you could ask for a substitution (I'd say salad, but you
> don't like salads).

True, I don't like salads. But it really didn't need anything else.

Since you take them home, you could make pancakes
> with them.... or use them to top your homemade version of shepherd's
> pie.
>
Hmmm, an ice-cream sized scoop of mashed potatoes to top homemade
shepherd's pie? Nope, I don't think so. Not nearly enough for mashed
potato pancakes, either. It was just weird.

Jill

On Sun, 18 Nov 2012 14:50:39 -0500, jmcquown >
wrote:

> Hmmm, an ice-cream sized scoop of mashed potatoes to top homemade
> shepherd's pie? Nope, I don't think so.

Really? How much shepherd's pie do you eat at any one time?

--
Food is an important part of a balanced diet.

On 11/18/2012 11:05 PM, sf wrote:
> On Sun, 18 Nov 2012 14:50:39 -0500, jmcquown >
> wrote:
>
>> Hmmm, an ice-cream sized scoop of mashed potatoes to top homemade
>> shepherd's pie? Nope, I don't think so.
>
> Really? How much shepherd's pie do you eat at any one time?
>
It's not how much I eat, it's how much I'd make. You forget, I cook so
I will have leftovers for the freezer. When I make a shepherd's pie the
filling is placed in a deep dish 9-inch pie plate then topped with
mashed potatoes before baking. One little ice-cream sized scoop of
mashed potatoes wouldn't be nearly enough.

Jill

On Mon, 19 Nov 2012 11:29:18 -0500, jmcquown >
wrote:

> On 11/18/2012 11:05 PM, sf wrote:
> > On Sun, 18 Nov 2012 14:50:39 -0500, jmcquown >
> > wrote:
> >
> >> Hmmm, an ice-cream sized scoop of mashed potatoes to top homemade
> >> shepherd's pie? Nope, I don't think so.
> >
> > Really? How much shepherd's pie do you eat at any one time?
> >
> It's not how much I eat, it's how much I'd make. You forget, I cook so
> I will have leftovers for the freezer. When I make a shepherd's pie the
> filling is placed in a deep dish 9-inch pie plate then topped with
> mashed potatoes before baking. One little ice-cream sized scoop of
> mashed potatoes wouldn't be nearly enough.
>
One scoop of mashed potatoes would also be plenty for me to make
potato pancakes for two.


--
Food is an important part of a balanced diet.

On 11/19/2012 12:04 PM, sf wrote:
> On Mon, 19 Nov 2012 11:29:18 -0500, jmcquown >
> wrote:
>
>> On 11/18/2012 11:05 PM, sf wrote:
>>> On Sun, 18 Nov 2012 14:50:39 -0500, jmcquown >
>>> wrote:
>>>
>>>> Hmmm, an ice-cream sized scoop of mashed potatoes to top homemade
>>>> shepherd's pie? Nope, I don't think so.
>>>
>>> Really? How much shepherd's pie do you eat at any one time?
>>>
>> It's not how much I eat, it's how much I'd make. You forget, I cook so
>> I will have leftovers for the freezer. When I make a shepherd's pie the
>> filling is placed in a deep dish 9-inch pie plate then topped with
>> mashed potatoes before baking. One little ice-cream sized scoop of
>> mashed potatoes wouldn't be nearly enough.
>>
> One scoop of mashed potatoes would also be plenty for me to make
> potato pancakes for two.
>
Okay, whatever. When I make mashed potatoes I make enough for at least
four servings. Chill the leftovers, then add an egg, minced onion and
other seasonings. That definitely calls for more than one tiny scoop of
mashed potatoes. Thankfully I don't have to depend on the club to
provide them for me one scoop at a time.

Jill

sf wrote:
>
> One scoop of mashed potatoes would also be plenty for me to make
> potato pancakes for two.

LOL. Two mice?

On 11/19/2012 6:02 PM, Gary wrote:
> sf wrote:
>> One scoop of mashed potatoes would also be plenty for me to make
>> potato pancakes for two.
> LOL. Two mice?
Very quantitative! A bit like the "two scoops" on packets of raisin bran
with no indication of the size of a scoop.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 11/19/2012 12:04 PM, sf wrote:
> On Mon, 19 Nov 2012 11:29:18 -0500, jmcquown >
> wrote:
>
>> On 11/18/2012 11:05 PM, sf wrote:
>>> On Sun, 18 Nov 2012 14:50:39 -0500, jmcquown >
>>> wrote:
>>>
>>>> Hmmm, an ice-cream sized scoop of mashed potatoes to top homemade
>>>> shepherd's pie? Nope, I don't think so.
>>>
>>> Really? How much shepherd's pie do you eat at any one time?
>>>
>> It's not how much I eat, it's how much I'd make. You forget, I cook so
>> I will have leftovers for the freezer. When I make a shepherd's pie the
>> filling is placed in a deep dish 9-inch pie plate then topped with
>> mashed potatoes before baking. One little ice-cream sized scoop of
>> mashed potatoes wouldn't be nearly enough.
>>
> One scoop of mashed potatoes would also be plenty for me to make
> potato pancakes for two.
>

You must have a really large ice cream scoop.

Jill

On Mon, 19 Nov 2012 18:02:53 -0500, Gary > wrote:

> sf wrote:
> >
> > One scoop of mashed potatoes would also be plenty for me to make
> > potato pancakes for two.
>
> LOL. Two mice?

How many would you eat? There are other things on the plate too.

--
Food is an important part of a balanced diet.

On Mon, 19 Nov 2012 18:56:15 -0500, jmcquown >
wrote:

> On 11/19/2012 12:04 PM, sf wrote:
> > On Mon, 19 Nov 2012 11:29:18 -0500, jmcquown >
> > wrote:
> >
> >> On 11/18/2012 11:05 PM, sf wrote:
> >>> On Sun, 18 Nov 2012 14:50:39 -0500, jmcquown >
> >>> wrote:
> >>>
> >>>> Hmmm, an ice-cream sized scoop of mashed potatoes to top homemade
> >>>> shepherd's pie? Nope, I don't think so.
> >>>
> >>> Really? How much shepherd's pie do you eat at any one time?
> >>>
> >> It's not how much I eat, it's how much I'd make. You forget, I cook so
> >> I will have leftovers for the freezer. When I make a shepherd's pie the
> >> filling is placed in a deep dish 9-inch pie plate then topped with
> >> mashed potatoes before baking. One little ice-cream sized scoop of
> >> mashed potatoes wouldn't be nearly enough.
> >>
> > One scoop of mashed potatoes would also be plenty for me to make
> > potato pancakes for two.
> >
>
> You must have a really large ice cream scoop.
>
Not me, the kind of places that scoop mashed potatoes and I've never
seen a "scoop" of mashed potatoes that was less than a cup.


--
Food is an important part of a balanced diet.

jmcquown wrote:

> On 11/18/2012 9:54 AM, Jean B. wrote:
>> Don't kill me, but for some reason, I like seeing a tad of
>> Worcestershire Sauce in such recipes.
>>
> Oh, definitely! The Frug's version was just a guideline for me to start
> with. I'll drop the garlic and add some Worcestershire, tasting as I go
> along.
>
> I called the meat market yesterday. The proprietress said they can't
> get lamb kidneys and beef kidneys aren't a big seller so they don't have
> them. I checked with Publix, they have beef kidneys. Okay, I'll have
> to use beef kidneys and chop them up.
>
> Jill

Can't get them? Oh sniff. I haven't checked the normal markets
around here, so I don't know how hard it will be to find them.