I've occasionally bought meat and fish on very good specials and frozen
for later use. I decided last week to use up this hoard, some of which
was at least 2 years old.

Last week I made a fish stew using some steelhead trout fillets. I
softened an onion/celery/carrot trinity with some garlic. Added some
fish stock into which I had added a couple of pinches of saffron (also
post dated!) a slug of Noilly Prat, a couple of bay leaves, a can of
chopped tomatoes and some par-boiled baby potatoes. When the spuds were
tender, I added the trout, which I had skinned and chopped into
bite-sized pieces. Cooked the fish for about 10 minutes.

Yesterday it was the turn of some freezer-burned pork cutlets and some
Italian sausages. I sauteed the onion and garlic in duck fat (also from
the freezer) and added it to the slow cooker with celery, carrot,
rutabaga, tomatoes, oregano, bay leaves and beef stock. Then I browned
the meats and added those leaving the slow cooker on for a couple of
hours until the rutabaga was tender. I served the stew with some
broccoli and fingerling potatoes.

Next weekend it's the turn of some scallops, cod fillets and shrimp meat
that I think I will make into a lasagne similar to the recipe that
Lucretia kindly transcribed before xmas.

After that there's a large piece of belly pork complete with the skin -
but I'll save that for when friends visit. There's also a small piece of
foie gras and some lamb chops:-)
Graham

On Monday, January 16, 2017 at 8:42:36 PM UTC-6, graham wrote:
>
> I've occasionally bought meat and fish on very good specials and frozen
> for later use. I decided last week to use up this hoard, some of which
> was at least 2 years old.
>
> Yesterday it was the turn of some freezer-burned pork cutlets and some
> Italian sausages.
>
>
Spring for one of those Food Saver vacuum sealers and that will
be the end of freezer burned food.

On Mon, 16 Jan 2017 20:41:02 -0800 (PST), "
> wrote:

>On Monday, January 16, 2017 at 8:42:36 PM UTC-6, graham wrote:
>>
>> I've occasionally bought meat and fish on very good specials and frozen
>> for later use. I decided last week to use up this hoard, some of which
>> was at least 2 years old.
>>
>> Yesterday it was the turn of some freezer-burned pork cutlets and some
>> Italian sausages.
>>
>>
>Spring for one of those Food Saver vacuum sealers and that will
>be the end of freezer burned food.


Agreed, worth their weight in gold.

On Mon, 16 Jan 2017 20:41:02 -0800 (PST), "
> wrote:

>On Monday, January 16, 2017 at 8:42:36 PM UTC-6, graham wrote:
>>
>> I've occasionally bought meat and fish on very good specials and frozen
>> for later use. I decided last week to use up this hoard, some of which
>> was at least 2 years old.
>>
>> Yesterday it was the turn of some freezer-burned pork cutlets and some
>> Italian sausages.
>>
>>
>Spring for one of those Food Saver vacuum sealers and that will
>be the end of freezer burned food.

Definition of spring for

US, informal

: to pay for (something) : to spend money on (something) <She
refuses to spring for a new coat.> <I'll spring for dinner.>

<https://www.merriam-webster.com/dictionary/spring%20for>

On Mon, 16 Jan 2017 19:42:32 -0700, graham > wrote:

>I've occasionally bought meat and fish on very good specials and frozen
>for later use. I decided last week to use up this hoard, some of which
>was at least 2 years old.
>
>Last week I made a fish stew using some steelhead trout fillets. I
>softened an onion/celery/carrot trinity with some garlic. Added some
>fish stock into which I had added a couple of pinches of saffron (also
>post dated!) a slug of Noilly Prat, a couple of bay leaves, a can of
>chopped tomatoes and some par-boiled baby potatoes. When the spuds were
>tender, I added the trout, which I had skinned and chopped into
>bite-sized pieces. Cooked the fish for about 10 minutes.
>
>Yesterday it was the turn of some freezer-burned pork cutlets and some
>Italian sausages. I sauteed the onion and garlic in duck fat (also from
>the freezer) and added it to the slow cooker with celery, carrot,
>rutabaga, tomatoes, oregano, bay leaves and beef stock. Then I browned
>the meats and added those leaving the slow cooker on for a couple of
>hours until the rutabaga was tender. I served the stew with some
>broccoli and fingerling potatoes.
>
>Next weekend it's the turn of some scallops, cod fillets and shrimp meat
>that I think I will make into a lasagne similar to the recipe that
>Lucretia kindly transcribed before xmas.
>
>After that there's a large piece of belly pork complete with the skin -
>but I'll save that for when friends visit. There's also a small piece of
>foie gras and some lamb chops:-)
>Graham

That sounds like my freezer except I don't have scallops. How did
the fish stew turn out? I've got a rainbow trout, a piece of cod and
some shell-on shrimp. I could do a fish stew.
I'm glad of all that stuff in the big freezer this winter. I just
brought an arm-load of meat into the house freezer today. I haven't
been to the store since January 3. At that time Costco had no (I mean
none) potatoes. That is a problem. We'll go to Costco tomorrow
before the next 10 inches of snow gets here.
I was figuring on an oxtail soup in the next week or so. I've also
been wanting to try Martha Stewart's Boston Baked Beans. I have some
nice thick smoky bacon ends for that. Or maybe Red Beans and Rice.
That'll be a last minute decision.
Janet US

On Mon, 16 Jan 2017 22:35:55 -0700, U.S. Janet B. >
wrote:

> I've got a rainbow trout, a piece of cod and some shell-on shrimp. I could do a fish stew.

That's what I would do in your situation. I'm really fussy about some
items being frozen, fish/seafood in particular. At least with a stew
the texture isn't important.

On Monday, January 16, 2017 at 6:41:09 PM UTC-10, wrote:
> On Monday, January 16, 2017 at 8:42:36 PM UTC-6, graham wrote:
> >
> > I've occasionally bought meat and fish on very good specials and frozen
> > for later use. I decided last week to use up this hoard, some of which
> > was at least 2 years old.
> >
> > Yesterday it was the turn of some freezer-burned pork cutlets and some
> > Italian sausages.
> >
> >
> Spring for one of those Food Saver vacuum sealers and that will
> be the end of freezer burned food.

I bought a couple of hand held vacuum sealers for 8 bucks on Amazon. They work OK. I bought the vacs for the pump and the battery compartment. They work just fine for my purposes. I'm thinking of buying a bunch of them.

On Mon, 16 Jan 2017 22:35:55 -0700, U.S. Janet B. >
wrote:

>On Mon, 16 Jan 2017 19:42:32 -0700, graham > wrote:
>
>>I've occasionally bought meat and fish on very good specials and frozen
>>for later use. I decided last week to use up this hoard, some of which
>>was at least 2 years old.
>>
>>Last week I made a fish stew using some steelhead trout fillets. I
>>softened an onion/celery/carrot trinity with some garlic. Added some
>>fish stock into which I had added a couple of pinches of saffron (also
>>post dated!) a slug of Noilly Prat, a couple of bay leaves, a can of
>>chopped tomatoes and some par-boiled baby potatoes. When the spuds were
>>tender, I added the trout, which I had skinned and chopped into
>>bite-sized pieces. Cooked the fish for about 10 minutes.
>>
>>Yesterday it was the turn of some freezer-burned pork cutlets and some
>>Italian sausages. I sauteed the onion and garlic in duck fat (also from
>>the freezer) and added it to the slow cooker with celery, carrot,
>>rutabaga, tomatoes, oregano, bay leaves and beef stock. Then I browned
>>the meats and added those leaving the slow cooker on for a couple of
>>hours until the rutabaga was tender. I served the stew with some
>>broccoli and fingerling potatoes.
>>
>>Next weekend it's the turn of some scallops, cod fillets and shrimp meat
>>that I think I will make into a lasagne similar to the recipe that
>>Lucretia kindly transcribed before xmas.
>>
>>After that there's a large piece of belly pork complete with the skin -
>>but I'll save that for when friends visit. There's also a small piece of
>>foie gras and some lamb chops:-)
>>Graham
>
>That sounds like my freezer except I don't have scallops. How did
>the fish stew turn out? I've got a rainbow trout, a piece of cod and
>some shell-on shrimp. I could do a fish stew.
> I'm glad of all that stuff in the big freezer this winter. I just
>brought an arm-load of meat into the house freezer today. I haven't
>been to the store since January 3. At that time Costco had no (I mean
>none) potatoes. That is a problem. We'll go to Costco tomorrow
>before the next 10 inches of snow gets here.
>I was figuring on an oxtail soup in the next week or so. I've also
>been wanting to try Martha Stewart's Boston Baked Beans. I have some
>nice thick smoky bacon ends for that. Or maybe Red Beans and Rice.
>That'll be a last minute decision.
>Janet US

I make oxtail stew rather than soup, add plenty of pearl barley and
had some in the freezer that I hauled out when we were having a -19C
day, it went down well

On 2017-01-17 7:06 AM, wrote:
> On Mon, 16 Jan 2017 22:35:55 -0700, U.S. Janet B. >

> I make oxtail stew rather than soup, add plenty of pearl barley and
> had some in the freezer that I hauled out when we were having a -19C
> day, it went down well


Oxtail stew is one of the few things our son would not eat. I was
always used to it being served on the bone. I suppose I could have
removed the meat from the bone and served him a very rich tasting beef
stew.

On Tue, 17 Jan 2017 08:06:13 -0400, wrote:
snip
>
>I make oxtail stew rather than soup, add plenty of pearl barley and
>had some in the freezer that I hauled out when we were having a -19C
>day, it went down well

It doesn't matter. When the temps are bone-knocking cold, the skies
are grey, the smell of a soup or stew cooking makes the inside of the
house a warm and friendly place.
Janet US

On 2017-01-16 10:35 PM, U.S. Janet B. wrote:
> On Mon, 16 Jan 2017 19:42:32 -0700, graham > wrote:
>
>> I've occasionally bought meat and fish on very good specials and frozen
>> for later use. I decided last week to use up this hoard, some of which
>> was at least 2 years old.
>>
>> Last week I made a fish stew using some steelhead trout fillets. I
>> softened an onion/celery/carrot trinity with some garlic. Added some
>> fish stock into which I had added a couple of pinches of saffron (also
>> post dated!) a slug of Noilly Prat, a couple of bay leaves, a can of
>> chopped tomatoes and some par-boiled baby potatoes. When the spuds were
>> tender, I added the trout, which I had skinned and chopped into
>> bite-sized pieces. Cooked the fish for about 10 minutes.
>>
>> Yesterday it was the turn of some freezer-burned pork cutlets and some
>> Italian sausages. I sauteed the onion and garlic in duck fat (also from
>> the freezer) and added it to the slow cooker with celery, carrot,
>> rutabaga, tomatoes, oregano, bay leaves and beef stock. Then I browned
>> the meats and added those leaving the slow cooker on for a couple of
>> hours until the rutabaga was tender. I served the stew with some
>> broccoli and fingerling potatoes.
>>
>> Next weekend it's the turn of some scallops, cod fillets and shrimp meat
>> that I think I will make into a lasagne similar to the recipe that
>> Lucretia kindly transcribed before xmas.
>>
>> After that there's a large piece of belly pork complete with the skin -
>> but I'll save that for when friends visit. There's also a small piece of
>> foie gras and some lamb chops:-)
>> Graham
>
> That sounds like my freezer except I don't have scallops. How did
> the fish stew turn out? I've got a rainbow trout, a piece of cod and
> some shell-on shrimp. I could do a fish stew.
>
It was a take on the French "Cotriade" that I found in a fish cookbook.
I was tempted to add shrimp etc but stuck to the book version. It was
delicious. The saffron wasn't very effective but as it was long past its
BB date, that's hardly surprising. The original Breton versions are even
simpler - there are several online if you google, eg
http://cooking.nytimes.com/recipes/1...riade-bretonne
http://www.traditionalfrenchfood.com...fish-stew.html

I ate it as a stew rather than the French way of having the liquid as a
soup first.
Graham

On 2017-01-17, U.S Janet B > wrote:

> are grey, the smell of a soup or stew cooking makes the inside of the
> house a warm and friendly place.

Testify!!

I've been snowed in, fer days, and have been having fun with cooking.
Turn on that gas oven and it stablizes the entire house to 'warm and
cozy'. Specially when it's warm enough to strip down to my skivvies
(that's underwear, to you millennials).

I'm going to town, today, fer more baking supplies. Outta baking pwdr
.....'n Bourbon. Can't forget more Bourbon. I might actually use some
fer cooking.

Hmmmm.... Plus, I'm due fer some stew! Thank you.

nb

On Tue, 17 Jan 2017 09:04:37 -0700, graham > wrote:

>On 2017-01-16 10:35 PM, U.S. Janet B. wrote:
>> On Mon, 16 Jan 2017 19:42:32 -0700, graham > wrote:
snip
>>
>> That sounds like my freezer except I don't have scallops. How did
>> the fish stew turn out? I've got a rainbow trout, a piece of cod and
>> some shell-on shrimp. I could do a fish stew.
>>
>It was a take on the French "Cotriade" that I found in a fish cookbook.
>I was tempted to add shrimp etc but stuck to the book version. It was
>delicious. The saffron wasn't very effective but as it was long past its
>BB date, that's hardly surprising. The original Breton versions are even
>simpler - there are several online if you google, eg
>http://cooking.nytimes.com/recipes/1...riade-bretonne
>http://www.traditionalfrenchfood.com...fish-stew.html
>
>I ate it as a stew rather than the French way of having the liquid as a
>soup first.
>Graham
>
I was figuring on some tasty broth for bread dipping.
Janet US

"U.S. Janet B." wrote:
>
> It doesn't matter. When the temps are bone-knocking cold, the skies
> are grey, the smell of a soup or stew cooking makes the inside of the
> house a warm and friendly place.

That's me too.

notbob wrote:
>
> I'm going to town, today, fer more baking supplies. Outta baking pwdr
> ....'n Bourbon. Can't forget more Bourbon. I might actually use some
> fer cooking.

I recently came up with a good recipe for honey bourbon bbq sauce. Put
on chicken to oven roast, the alcohol mostly cooks out leaving a good
flavor.

dsi1 wrote:
> On Monday, January 16, 2017 at 6:41:09 PM UTC-10, wrote:
>> On Monday, January 16, 2017 at 8:42:36 PM UTC-6, graham wrote:
>> >
>> > I've occasionally bought meat and fish on very good specials and frozen
>> > for later use. I decided last week to use up this hoard, some of which
>> > was at least 2 years old.
>> >
>> > Yesterday it was the turn of some freezer-burned pork cutlets and some
>> > Italian sausages.
>> >
>> >
>> Spring for one of those Food Saver vacuum sealers and that will
>> be the end of freezer burned food.
>
> I bought a couple of hand held vacuum sealers for 8 bucks on Amazon. They work OK. I bought the vacs for the pump and the battery compartment. They work just fine for my purposes. I'm thinking of buying a bunch of them.

when you say "for my purposes" like that, people will think you're building
a sex robot

ds1, I think you may have a problem continuing to buy bags for those hand vacuum sealers,
especially the battery one which sounds like Reynolds. If it is Reynolds, they quit making
the system (bags and pumps) a couple years ago. The so-called "replacements" not
made by Reynolds have mixed reviews.

The Ziploc system may also be obsolete..,I can no longer buy bags at the local supermarkets,
only on Amazon.

Just FYI....

N.

On Wednesday, January 18, 2017 at 8:40:04 AM UTC-10, tert in seattle wrote:
> dsi1 wrote:
> > On Monday, January 16, 2017 at 6:41:09 PM UTC-10, wrote:
> >> On Monday, January 16, 2017 at 8:42:36 PM UTC-6, graham wrote:
> >> >
> >> > I've occasionally bought meat and fish on very good specials and frozen
> >> > for later use. I decided last week to use up this hoard, some of which
> >> > was at least 2 years old.
> >> >
> >> > Yesterday it was the turn of some freezer-burned pork cutlets and some
> >> > Italian sausages.
> >> >
> >> >
> >> Spring for one of those Food Saver vacuum sealers and that will
> >> be the end of freezer burned food.
> >
> > I bought a couple of hand held vacuum sealers for 8 bucks on Amazon. They work OK. I bought the vacs for the pump and the battery compartment. They work just fine for my purposes. I'm thinking of buying a bunch of them.
>
> when you say "for my purposes" like that, people will think you're building
> a sex robot

Sad to say, it's not a sex robot but a cleaning device although a sex robot that cleans up afterwards sound like a great idea.

On Wednesday, January 18, 2017 at 8:47:55 AM UTC-10, Nancy2 wrote:
> ds1, I think you may have a problem continuing to buy bags for those hand vacuum sealers,
> especially the battery one which sounds like Reynolds. If it is Reynolds, they quit making
> the system (bags and pumps) a couple years ago. The so-called "replacements" not
> made by Reynolds have mixed reviews.
>
> The Ziploc system may also be obsolete..,I can no longer buy bags at the local supermarkets,
> only on Amazon.
>
> Just FYI....
>
> N.

The vacuums came with 3 bags so I got to try it out. They work pretty good. I think you're right about the bags. They are sold under the Debbie Myers GeniusVac name. It seems kind of pricey. I don't use it for food. I attach a hose to the cap and add a switch to make a cleaning gizmo.

On 1/18/2017 5:28 PM, dsi1 wrote:
> On Wednesday, January 18, 2017 at 8:40:04 AM UTC-10, tert in seattle wrote:
>> dsi1 wrote:
>>> On Monday, January 16, 2017 at 6:41:09 PM UTC-10, wrote:
>>>> On Monday, January 16, 2017 at 8:42:36 PM UTC-6, graham wrote:
>>>>>
>>>>> I've occasionally bought meat and fish on very good specials and frozen
>>>>> for later use. I decided last week to use up this hoard, some of which
>>>>> was at least 2 years old.
>>>>>
>>>>> Yesterday it was the turn of some freezer-burned pork cutlets and some
>>>>> Italian sausages.
>>>>>
>>>>>
>>>> Spring for one of those Food Saver vacuum sealers and that will
>>>> be the end of freezer burned food.
>>>
>>> I bought a couple of hand held vacuum sealers for 8 bucks on Amazon. They work OK. I bought the vacs for the pump and the battery compartment. They work just fine for my purposes. I'm thinking of buying a bunch of them.
>>
>> when you say "for my purposes" like that, people will think you're building
>> a sex robot
>
> Sad to say, it's not a sex robot but a cleaning device although a sex robot that cleans up afterwards sound like a great idea.
>

I frigging hate it when robots drip...

On 1/17/2017 11:43 AM, Gary wrote:
> notbob wrote:
>>
>> I'm going to town, today, fer more baking supplies. Outta baking pwdr
>> ....'n Bourbon. Can't forget more Bourbon. I might actually use some
>> fer cooking.
>
> I recently came up with a good recipe for honey bourbon bbq sauce. Put
> on chicken to oven roast, the alcohol mostly cooks out leaving a good
> flavor.
>
Emeril Lagasse had a recipe for short-rib bourbon stew with cheddar
grits... ah yes, here it is:

http://www.hungrymonster.com/recipe/...Beef&rid=25569

You may skip the grits.

Jill

jmcquown wrote:
>
> Gary wrote:
> > I recently came up with a good recipe for honey bourbon bbq sauce. Put
> > on chicken to oven roast, the alcohol mostly cooks out leaving a good
> > flavor.
> >
> Emeril Lagasse had a recipe for short-rib bourbon stew with cheddar
> grits... ah yes, here it is:
>
> http://www.hungrymonster.com/recipe/...Beef&rid=25569

I've saved that...might try it sometime.

I first tried "honey bourbon bbq sauce" in a "Hungry Man's" frozen
dinner. I loved it.
So....last year, 13 months ago, I bought a small bottle of bourbon
(375ml). I don't drink that stuff but I did taste it right off. yuck. It
sat in my cabinet all this time until a few weeks ago.

I was planning to make it all from scratch but never got around to it.
Weeks ago, I noticed a bottle of "Everyday Essential" Honey BBQ sauce.
So I bought it and just added in some of my aged bourbon. It was
delicious. First time I added a bit too little - by the time the
alcohol cooked off, it was a bit weak. Second try, I added twice the
bourbon and it was amazing.

On 1/19/2017 10:27 AM, Gary wrote:
> jmcquown wrote:
>>
>> Gary wrote:
>>> I recently came up with a good recipe for honey bourbon bbq sauce. Put
>>> on chicken to oven roast, the alcohol mostly cooks out leaving a good
>>> flavor.
>>>
>> Emeril Lagasse had a recipe for short-rib bourbon stew with cheddar
>> grits... ah yes, here it is:
>>
>> http://www.hungrymonster.com/recipe/...Beef&rid=25569
>
> I've saved that...might try it sometime.
>
> I first tried "honey bourbon bbq sauce" in a "Hungry Man's" frozen
> dinner. I loved it.

I'm so happy for you and your Hungry Man frozen dinner. Hey, whatever
it takes for you to try whatever. LOL

> So....last year, 13 months ago, I bought a small bottle of bourbon
> (375ml). I don't drink that stuff but I did taste it right off. yuck. It
> sat in my cabinet all this time until a few weeks ago.
>
Okay. I don't like bourbon, either. I sure as heck don't drink it.

> I was planning to make it all from scratch but never got around to it.
> Weeks ago, I noticed a bottle of "Everyday Essential" Honey BBQ sauce.
> So I bought it and just added in some of my aged bourbon. It was
> delicious. First time I added a bit too little - by the time the
> alcohol cooked off, it was a bit weak. Second try, I added twice the
> bourbon and it was amazing.
>
My parents drank bourbon when I was growing up. Bourbon with ginger ale
on the rocks. Very 1950's. I have never tasted bourbon but it sure
doesn't smell good.

The bourbon short rib stew recipe caught my eye because beef short ribs
had been mentioned here on RFC years ago. I think it was Nancy Young
who mentioned a good short rib recipe, I'd have to look it up. (It did
not involve bourbon.) I'd never cooked beef short ribs.

If I wanted to make this Emeril recipe I'd have to buy one or two of
those airline size bottles of bourbon to make this "bourbon" stew. I
sure as heck wouldn't drink what was left over.

As for short ribs, I simply don't think to look for them very often.
The ones I have noticed in the meat case lately are rather expensive.

I dislike sweet glazes. Dislike BBQ sauce, too. Enjoy the honey
whatever.

Jill

On Thu, 19 Jan 2017 12:51:08 -0500, jmcquown >
wrote:

>On 1/19/2017 10:27 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> Gary wrote:
>>>> I recently came up with a good recipe for honey bourbon bbq sauce. Put
>>>> on chicken to oven roast, the alcohol mostly cooks out leaving a good
>>>> flavor.
>>>>
>>> Emeril Lagasse had a recipe for short-rib bourbon stew with cheddar
>>> grits... ah yes, here it is:
>>>
>>> http://www.hungrymonster.com/recipe/...Beef&rid=25569
>>
>> I've saved that...might try it sometime.
>>
>> I first tried "honey bourbon bbq sauce" in a "Hungry Man's" frozen
>> dinner. I loved it.
>
>I'm so happy for you and your Hungry Man frozen dinner. Hey, whatever
>it takes for you to try whatever. LOL
>
>> So....last year, 13 months ago, I bought a small bottle of bourbon
>> (375ml). I don't drink that stuff but I did taste it right off. yuck. It
>> sat in my cabinet all this time until a few weeks ago.
>>
>Okay. I don't like bourbon, either. I sure as heck don't drink it.
>
>> I was planning to make it all from scratch but never got around to it.
>> Weeks ago, I noticed a bottle of "Everyday Essential" Honey BBQ sauce.
>> So I bought it and just added in some of my aged bourbon. It was
>> delicious. First time I added a bit too little - by the time the
>> alcohol cooked off, it was a bit weak. Second try, I added twice the
>> bourbon and it was amazing.
>>
>My parents drank bourbon when I was growing up. Bourbon with ginger ale
>on the rocks. Very 1950's. I have never tasted bourbon but it sure
>doesn't smell good.
>
>The bourbon short rib stew recipe caught my eye because beef short ribs
>had been mentioned here on RFC years ago. I think it was Nancy Young
>who mentioned a good short rib recipe, I'd have to look it up. (It did
>not involve bourbon.) I'd never cooked beef short ribs.
snippage
>
>Jill

Here's Nancy's recipe. This is my go to recipe for short ribs. It's so
good I rarely make them any other way.

@@@@@ Now You're Cooking! Export Format

Hungarian Short Ribs

meats

4 pounds beef short ribs
2 medium onions, sliced
1 15 ounce can tomato sauce
2 cups water
1/4 cup packed brown sugar
1/4 cup vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons worchestershire sauce
1/4 teaspoon paprika
6 ounces medium noodles

Cut ribs into serving size pieces; trim excess fat.
In Dutch oven, brown ribs on all sides. Add onions. Blend
together tomato sauce, ONE cup of the water, brown sugar,
vinegar, etc etc through the paprika; pour over meat. Cover and
simmer until meat is almost tender, about 2 hours.

Skim off fat. Stir in noodles and remaining 1 cup water.
Cover and cook, stirring occasionally, till noodles are tender,
20 to 25 minutes more.

Notes: nancy young rfc


** Exported from Now You're Cooking! v5.91 **

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

Bourbon and ginger ale was also popular through the 60s and 70s. I like it
the best of any "brown" alcohol. But vodka,and gin have both also
appeared in front of me at times, and I like them both (but not together,
of course). When I was a young married in the 60s, my husband and I
used to take a picnic-sized Thermos filled with screwdrivers to the
drive-in. ;-)) Good times.

N.

On 1/19/2017 8:27 AM, Gary wrote:
> Second try, I added twice the
> bourbon and it was amazing.

Guzzle that rot gut, you SOT!

On 1/19/2017 2:02 PM, koko wrote:
> On Thu, 19 Jan 2017 12:51:08 -0500, jmcquown >
> wrote:
>
>> The bourbon short rib stew recipe caught my eye because beef short ribs
>> had been mentioned here on RFC years ago. I think it was Nancy Young
>> who mentioned a good short rib recipe, I'd have to look it up. (It did
>> not involve bourbon.) I'd never cooked beef short ribs.
> snippage
>>
>> Jill
>
> Here's Nancy's recipe. This is my go to recipe for short ribs. It's so
> good I rarely make them any other way.
>
> @@@@@ Now You're Cooking! Export Format
>
> Hungarian Short Ribs
>
> meats
>
> 4 pounds beef short ribs
> 2 medium onions, sliced
> 1 15 ounce can tomato sauce
> 2 cups water
> 1/4 cup packed brown sugar
> 1/4 cup vinegar
> 1 1/2 teaspoons salt
> 1 1/2 teaspoons dry mustard
> 1 1/2 teaspoons worchestershire sauce
> 1/4 teaspoon paprika
> 6 ounces medium noodles
>
> Cut ribs into serving size pieces; trim excess fat.
> In Dutch oven, brown ribs on all sides. Add onions. Blend
> together tomato sauce, ONE cup of the water, brown sugar,
> vinegar, etc etc through the paprika; pour over meat. Cover and
> simmer until meat is almost tender, about 2 hours.
>
> Skim off fat. Stir in noodles and remaining 1 cup water.
> Cover and cook, stirring occasionally, till noodles are tender,
> 20 to 25 minutes more.
>
> Notes: nancy young rfc
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
Thank you, koko! I'm adding beef short ribs to my shopping list. I'd
much rather make Nancy's recipe than one involving bourbon. <G>

Jill

On Thu, 19 Jan 2017 11:02:19 -0800, koko > wrote:

>On Thu, 19 Jan 2017 12:51:08 -0500, jmcquown >
>wrote:
>
>>On 1/19/2017 10:27 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Gary wrote:
>>>>> I recently came up with a good recipe for honey bourbon bbq sauce. Put
>>>>> on chicken to oven roast, the alcohol mostly cooks out leaving a good
>>>>> flavor.
>>>>>
>>>> Emeril Lagasse had a recipe for short-rib bourbon stew with cheddar
>>>> grits... ah yes, here it is:
>>>>
>>>> http://www.hungrymonster.com/recipe/...Beef&rid=25569
>>>
>>> I've saved that...might try it sometime.
>>>
>>> I first tried "honey bourbon bbq sauce" in a "Hungry Man's" frozen
>>> dinner. I loved it.
>>
>>I'm so happy for you and your Hungry Man frozen dinner. Hey, whatever
>>it takes for you to try whatever. LOL
>>
>>> So....last year, 13 months ago, I bought a small bottle of bourbon
>>> (375ml). I don't drink that stuff but I did taste it right off. yuck. It
>>> sat in my cabinet all this time until a few weeks ago.
>>>
>>Okay. I don't like bourbon, either. I sure as heck don't drink it.
>>
>>> I was planning to make it all from scratch but never got around to it.
>>> Weeks ago, I noticed a bottle of "Everyday Essential" Honey BBQ sauce.
>>> So I bought it and just added in some of my aged bourbon. It was
>>> delicious. First time I added a bit too little - by the time the
>>> alcohol cooked off, it was a bit weak. Second try, I added twice the
>>> bourbon and it was amazing.
>>>
>>My parents drank bourbon when I was growing up. Bourbon with ginger ale
>>on the rocks. Very 1950's. I have never tasted bourbon but it sure
>>doesn't smell good.
>>
>>The bourbon short rib stew recipe caught my eye because beef short ribs
>>had been mentioned here on RFC years ago. I think it was Nancy Young
>>who mentioned a good short rib recipe, I'd have to look it up. (It did
>>not involve bourbon.) I'd never cooked beef short ribs.
>snippage
>>
>>Jill
>
>Here's Nancy's recipe. This is my go to recipe for short ribs. It's so
>good I rarely make them any other way.
>
>@@@@@ Now You're Cooking! Export Format
>
>Hungarian Short Ribs
>
>meats
>
>4 pounds beef short ribs
>2 medium onions, sliced
>1 15 ounce can tomato sauce
>2 cups water
>1/4 cup packed brown sugar
>1/4 cup vinegar
>1 1/2 teaspoons salt
>1 1/2 teaspoons dry mustard
>1 1/2 teaspoons worchestershire sauce
>1/4 teaspoon paprika
>6 ounces medium noodles
>
>Cut ribs into serving size pieces; trim excess fat.
>In Dutch oven, brown ribs on all sides. Add onions. Blend
>together tomato sauce, ONE cup of the water, brown sugar,
>vinegar, etc etc through the paprika; pour over meat. Cover and
>simmer until meat is almost tender, about 2 hours.
>
>Skim off fat. Stir in noodles and remaining 1 cup water.
>Cover and cook, stirring occasionally, till noodles are tender,
>20 to 25 minutes more.
>
>Notes: nancy young rfc
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko

I've never done short ribs except on the grill. Isn't your recipe
just a pot roast (not being snide, I just don't get it)
Janet US

jmcquown wrote:
>
> If I wanted to make this Emeril recipe I'd have to buy one or two of
> those airline size bottles of bourbon to make this "bourbon" stew. I
> sure as heck wouldn't drink what was left over.

Nor will I. I bought this larger bottle thinking I would have to
experiment several times to get something good. Turns out that my
first try worked well. The rest can keep on aging and I'll use it
for more sauce as needed. At two TBS per chicken batch, this small
bottle should last for a LONG time.

I did buy two of those small airline size bottles this year because
I wanted to try fruit cake booze-infused for the first time ever.
I took a tiny sip of those two to decide which one to use.
I bought one of plain brandy (didn't like the taste of that).

The other is "Jim Beam Apple." I even liked the sip of that.
It's the only hard-core stuff that I've ever actually liked.
It's described as "Apple liqueur infused with Kentucky straight
bourbon whiskey." 70 proof. Pretty darn good stuff.

It really did enhance that small fruit cake. I still have half
of the bottle and am slowly eating the fruit cake now. Just a
little square every few nights.

These small bottles are cheap for cooking though. I got both
50ml bottles for $2.50 Good price if you don't need a
whole bottle.

Isn't bourbon kind of a strange choice for fruitcake? I thought brandy (and there are many
different flavors) or rum were the alcohols of choice.....

N.

On Fri, 20 Jan 2017 05:36:39 -0800 (PST), Nancy2
> wrote:

>Isn't bourbon kind of a strange choice for fruitcake? I thought brandy (and there are many
>different flavors) or rum were the alcohols of choice.....
>
>N.

Depends entirely on what flavour you like - I use
rum/brandy/sherry/whisky randomly, or according to what I have plenty
of around, I don't happen to like bourbon so would sub wisky.

On 1/20/2017 8:36 AM, Nancy2 wrote:
> Isn't bourbon kind of a strange choice for fruitcake? I thought brandy (and there are many
> different flavors) or rum were the alcohols of choice.....

I love a whiskey soaked fruitcake. Haven't had one in a long time,
I don't see them in the stores.

nancy

On 2017-01-20 8:42 AM, wrote:
> On Fri, 20 Jan 2017 05:36:39 -0800 (PST), Nancy2
> > wrote:
>
>> Isn't bourbon kind of a strange choice for fruitcake? I thought brandy (and there are many
>> different flavors) or rum were the alcohols of choice.....
>>
>> N.
>
> Depends entirely on what flavour you like - I use
> rum/brandy/sherry/whisky randomly, or according to what I have plenty
> of around, I don't happen to like bourbon so would sub wisky.
>

I use brandy on mine.

On 2017-01-20 9:01 AM, Nancy Young wrote:
> On 1/20/2017 8:36 AM, Nancy2 wrote:
>> Isn't bourbon kind of a strange choice for fruitcake? I thought
>> brandy (and there are many
>> different flavors) or rum were the alcohols of choice.....
>
> I love a whiskey soaked fruitcake. Haven't had one in a long time,
> I don't see them in the stores.
>

Speaking of fruitcake and stores. I make a great light fruit cake but I
don't bother with dark because it has a lot of nuts in it and my system
does not like nuts. However, we have quality bakery in town where I buy
my bread. A week or two before Christmas I was in there and saw that he
was selling dark fruitcake so I bought a chunk of it. It was very good.
Next year I will get some more, but I will buy it early and feed it some
brandy.

On Friday, January 20, 2017 at 8:36:46 AM UTC-5, Nancy2 wrote:
> Isn't bourbon kind of a strange choice for fruitcake? I thought brandy (and there are many
> different flavors) or rum were the alcohols of choice.....
>
> N.

Possibly. I've used whatever I had on hand at various times.
I couldn't say it made much difference. Then again, I never
had both kinds on hand at once to compare and contrast.
Brandy, rum, bourbon. It all seemed tasty.

Cindy Hamilton

On 1/20/2017 9:43 AM, Dave Smith wrote:
> On 2017-01-20 9:01 AM, Nancy Young wrote:

>> I love a whiskey soaked fruitcake. Haven't had one in a long time,
>> I don't see them in the stores.
>>
>
> Speaking of fruitcake and stores. I make a great light fruit cake but I
> don't bother with dark because it has a lot of nuts in it and my system
> does not like nuts. However, we have quality bakery in town where I buy
> my bread. A week or two before Christmas I was in there and saw that he
> was selling dark fruitcake so I bought a chunk of it. It was very good.
> Next year I will get some more, but I will buy it early and feed it some
> brandy.

That's the way to go, make it or buy one and doctor it. As much as
I like a good fruitcake, I rarely have it, can't remember how long
it's been.

nancy

Nancy2 wrote:
>
> Isn't bourbon kind of a strange choice for fruitcake? I thought brandy (and there are many
> different flavors) or rum were the alcohols of choice.....
>
> N.

I don't know. I tried two little bottles. I was looking for apple brandy
but it was only available in a $30 bottle. I didn't want to spend that
much if it might not work.

I had never added alcohol to fruit cake but wanted to try it this year.
In the small airline bottles, I only found plain brandy (and I didn't
like that particular brand).

As for apple flavored, I found that bourbon brand that I mentioned. A
tiny taste was actually good to me and I've never like the "hard stuff."
This was actually very good tasting straight up to me. So I chose this
because I was after the apple taste for the fruitcake.

It worked fantastic. Others should try, imo. This little bit really did
enhance the fruitcake taste to a better level.

I still have half (25ml) left. I'll save it for next year but I'll
probably go back soon and buy a little bit more for the future....just
in case it's not popular and they discontinue it.

As always, YMMV but this really is the only "hard stuff" that I actually
liked plain.

On 1/19/2017 9:32 PM, jmcquown wrote:
> I'm adding beef short ribs to my shopping list.

SHOVE EM UP YER RANCID SNATCH, BIOTCH!

On 1/20/2017 7:38 AM, Dave Smith wrote:
> I use brandy on mine.
>

Yer an alky POS!

On 1/20/2017 7:43 AM, Dave Smith wrote:
> Speaking of fruitcake and stores. I make a great light fruit cake

You're a ****ing useless OLD washerwoman!