On 2017-03-15, > wrote:

> Cell phones have speaker capabilities, was just using mine the other
> day.

Likewise, land-lines.

My Panasonic wireless land-line has spkr phone capability. So does
the cheapo LG cell phone I no longer use ....as a phone. Makes fer a
great kitchen timer, though.

nb

On Wed, 15 Mar 2017 17:09:50 +1100, Bruce >
wrote:

> On Tue, 14 Mar 2017 22:52:09 -0700, sf > wrote:
>
> >On Tue, 14 Mar 2017 08:00:00 +1100, Bruce >
> >wrote:
> >
> >> On Mon, 13 Mar 2017 13:17:27 -0700, sf > wrote:
> >>
> >> >On Tue, 14 Mar 2017 06:47:36 +1100, Bruce >
> >> >wrote:
> >> >
> >> >> On Mon, 13 Mar 2017 12:25:01 -0700 (PDT), "
> >> >> > wrote:
> >> >>
> >> >> >On Monday, March 13, 2017 at 1:24:50 PM UTC-5, Bruce wrote:
> >> >> >>
> >> >> >> What's wrong with using a speaker phone?
> >> >> >>
> >> >> >>
> >> >> >The sound quality on a speaker phone is terrible; it makes
> >> >> >you sound like you are at the far end of a tunnel.
> >> >>
> >> >> Yes, I only use the speaker to hear the other person better, not to
> >> >> speak into it myself.
> >> >
> >> >You sound awful to the person who is trying to listen to you on the
> >> >other end if you don't get your mouth near enough to the cell phone's
> >> >microphone/transmitter.
> >> >http://www.14thminute.com/wp-content...ell-talker.jpg
> >>
> >> I always find cell phones to have terrible sound. I try to only
> >> whatsapp or text with them. I also never know out off which part of
> >> the cell phone the sound's supposed to come.
> >
> >OK, you're an admitted dork.... not sure if your cellphone voice
> >quality is due more to using a cheap/old cellphone or to being stuck
> >out in the Middle of Nowhere, Australia, with mediocre cell service.
>
> It's a Samsung Galaxy 3. We don't have any cell service where we live.
> But sometimes I comb my hair and go to town, where they do have
> service.

OK. Old phone, no cell service. Surely you make internet calls, at
least internationally... I can think of two ways they'd be free.
Maybe there are more, but I have no reason to make any - so I'm not
conversant on the details.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 15 Mar 2017 21:45:21 -0700, sf > wrote:

>On Wed, 15 Mar 2017 17:09:50 +1100, Bruce >
>wrote:
>
>> On Tue, 14 Mar 2017 22:52:09 -0700, sf > wrote:
>>
>> >On Tue, 14 Mar 2017 08:00:00 +1100, Bruce >
>> >wrote:
>> >
>> >> On Mon, 13 Mar 2017 13:17:27 -0700, sf > wrote:
>> >>
>> >> >You sound awful to the person who is trying to listen to you on the
>> >> >other end if you don't get your mouth near enough to the cell phone's
>> >> >microphone/transmitter.
>> >> >http://www.14thminute.com/wp-content...ell-talker.jpg
>> >>
>> >> I always find cell phones to have terrible sound. I try to only
>> >> whatsapp or text with them. I also never know out off which part of
>> >> the cell phone the sound's supposed to come.
>> >
>> >OK, you're an admitted dork.... not sure if your cellphone voice
>> >quality is due more to using a cheap/old cellphone or to being stuck
>> >out in the Middle of Nowhere, Australia, with mediocre cell service.
>>
>> It's a Samsung Galaxy 3. We don't have any cell service where we live.
>> But sometimes I comb my hair and go to town, where they do have
>> service.
>
>OK. Old phone, no cell service. Surely you make internet calls, at
>least internationally... I can think of two ways they'd be free.
>Maybe there are more, but I have no reason to make any - so I'm not
>conversant on the details.

We use VOIP over ADSL for all phone calls. It's not free, but much
cheaper.

Sqwertz wrote:
> On Wed, 15 Mar 2017 13:08:43 -0400, Ed Pawlowski wrote:
>
>> On 3/15/2017 12:50 PM, Sqwertz wrote:
>>> On Tue, 14 Mar 2017 22:53:57 -0700, sf wrote:
>>>
>>>> On Mon, 13 Mar 2017 16:00:41 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> On Mon, 13 Mar 2017 13:17:27 -0700, sf wrote:
>>>>>
>>>>>> On Tue, 14 Mar 2017 06:47:36 +1100, Bruce >
>>>>>> wrote:
>>>>>>
>>>>>>> On Mon, 13 Mar 2017 12:25:01 -0700 (PDT), "
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> On Monday, March 13, 2017 at 1:24:50 PM UTC-5, Bruce wrote:
>>>>>>>>>
>>>>>>>>> What's wrong with using a speaker phone?
>>>>>>>>>
>>>>>>>>>
>>>>>>>> The sound quality on a speaker phone is terrible; it makes
>>>>>>>> you sound like you are at the far end of a tunnel.
>>>>>>>
>>>>>>> Yes, I only use the speaker to hear the other person better, not to
>>>>>>> speak into it myself.
>>>>>>
>>>>>> You sound awful to the person who is trying to listen to you on the
>>>>>> other end if you don't get your mouth near enough to the cell phone's
>>>>>> microphone/transmitter.
>>>>>> http://www.14thminute.com/wp-content...ell-talker.jpg
>>>>>
>>>>> He's not using a cell phone.
>>>>>
>>>> Bruce? Yes he is.
>>>
>>> No, Sheldon. That's who we're talking about. Cell phones don't even
>>> have speaker phones unless they have some sort of docking attachment
>>> or external device. They have a single microphone and a speaker
>>> capable of amplifying the output only.
>>
>> Not sure what you mean. They have a "hands free" mode that works
>> identical to a speaker phone. There is a speaker in addition to the one
>> at your ear. I can set my phone down and have a conversation.
>
> That does not fit any definition of "speaker phone". They make
> specific speaker phone attachments or Bluetooth devices for cell
> phones. A true speaker phone uses a different microphone than the
> rinky-dink pickup at the bottom of your cell phone.
>
> -sw


HAHAHA this is priceless

tert in seattle wrote:

> Sqwertz wrote:
> > On Wed, 15 Mar 2017 13:08:43 -0400, Ed Pawlowski wrote:
> >
> >> On 3/15/2017 12:50 PM, Sqwertz wrote:
> >>> On Tue, 14 Mar 2017 22:53:57 -0700, sf wrote:
> >>>
> >>>> On Mon, 13 Mar 2017 16:00:41 -0500, Sqwertz >
> >>>> wrote:
> >>>>
> >>>>> On Mon, 13 Mar 2017 13:17:27 -0700, sf wrote:
> >>>>>
> >>>>>> On Tue, 14 Mar 2017 06:47:36 +1100, Bruce >
> >>>>>> wrote:
> >>>>>>
> >>>>>>> On Mon, 13 Mar 2017 12:25:01 -0700 (PDT), "
> >>>>>>> > wrote:
> >>>>>>>
> >>>>>>>> On Monday, March 13, 2017 at 1:24:50 PM UTC-5, Bruce wrote:
> >>>>>>>>>
> >>>>>>>>> What's wrong with using a speaker phone?
> >>>>>>>>>
> >>>>>>>>>
> >>>>>>>> The sound quality on a speaker phone is terrible; it makes
> >>>>>>>> you sound like you are at the far end of a tunnel.
> >>>>>>>
> >>>>>>> Yes, I only use the speaker to hear the other person better, not to
> >>>>>>> speak into it myself.
> >>>>>>
> >>>>>> You sound awful to the person who is trying to listen to you on the
> >>>>>> other end if you don't get your mouth near enough to the cell phone's
> >>>>>> microphone/transmitter.
> >>>>>> http://www.14thminute.com/wp-content...ell-talker.jpg
> >>>>>
> >>>>> He's not using a cell phone.
> >>>>>
> >>>> Bruce? Yes he is.
> >>>
> >>> No, Sheldon. That's who we're talking about. Cell phones don't even
> >>> have speaker phones unless they have some sort of docking attachment
> >>> or external device. They have a single microphone and a speaker
> >>> capable of amplifying the output only.
> >>
> >> Not sure what you mean. They have a "hands free" mode that works
> >> identical to a speaker phone. There is a speaker in addition to the one
> >> at your ear. I can set my phone down and have a conversation.
> >
> > That does not fit any definition of "speaker phone". They make
> > specific speaker phone attachments or Bluetooth devices for cell
> > phones. A true speaker phone uses a different microphone than the
> > rinky-dink pickup at the bottom of your cell phone.
> >
> > -sw
>
>
> HAHAHA this is priceless


Steve is describing a "true speaker phone" c. 1965...like something you'd see in the AT&T Pavilion at the '64 - '65 New York World's Fair...


--
Best
Greg

The Greatest! wrote:
> tert in seattle wrote:
>
>> Sqwertz wrote:
>> > On Wed, 15 Mar 2017 13:08:43 -0400, Ed Pawlowski wrote:
>> >
>> >> On 3/15/2017 12:50 PM, Sqwertz wrote:
>> >>> On Tue, 14 Mar 2017 22:53:57 -0700, sf wrote:
>> >>>
>> >>>> On Mon, 13 Mar 2017 16:00:41 -0500, Sqwertz >
>> >>>> wrote:
>> >>>>
>> >>>>> On Mon, 13 Mar 2017 13:17:27 -0700, sf wrote:
>> >>>>>
>> >>>>>> On Tue, 14 Mar 2017 06:47:36 +1100, Bruce >
>> >>>>>> wrote:
>> >>>>>>
>> >>>>>>> On Mon, 13 Mar 2017 12:25:01 -0700 (PDT), "
>> >>>>>>> > wrote:
>> >>>>>>>
>> >>>>>>>> On Monday, March 13, 2017 at 1:24:50 PM UTC-5, Bruce wrote:
>> >>>>>>>>>
>> >>>>>>>>> What's wrong with using a speaker phone?
>> >>>>>>>>>
>> >>>>>>>>>
>> >>>>>>>> The sound quality on a speaker phone is terrible; it makes
>> >>>>>>>> you sound like you are at the far end of a tunnel.
>> >>>>>>>
>> >>>>>>> Yes, I only use the speaker to hear the other person better, not to
>> >>>>>>> speak into it myself.
>> >>>>>>
>> >>>>>> You sound awful to the person who is trying to listen to you on the
>> >>>>>> other end if you don't get your mouth near enough to the cell phone's
>> >>>>>> microphone/transmitter.
>> >>>>>> http://www.14thminute.com/wp-content...ell-talker.jpg
>> >>>>>
>> >>>>> He's not using a cell phone.
>> >>>>>
>> >>>> Bruce? Yes he is.
>> >>>
>> >>> No, Sheldon. That's who we're talking about. Cell phones don't even
>> >>> have speaker phones unless they have some sort of docking attachment
>> >>> or external device. They have a single microphone and a speaker
>> >>> capable of amplifying the output only.
>> >>
>> >> Not sure what you mean. They have a "hands free" mode that works
>> >> identical to a speaker phone. There is a speaker in addition to the one
>> >> at your ear. I can set my phone down and have a conversation.
>> >
>> > That does not fit any definition of "speaker phone". They make
>> > specific speaker phone attachments or Bluetooth devices for cell
>> > phones. A true speaker phone uses a different microphone than the
>> > rinky-dink pickup at the bottom of your cell phone.
>> >
>> > -sw
>>
>>
>> HAHAHA this is priceless
>
>
> Steve is describing a "true speaker phone" c. 1965...like something you'd see in the AT&T Pavilion at the '64 - '65 New York World's Fair...


President Kennedy had a "Western Electric Call Director" equipped with
a speaker

On Thursday, March 16, 2017 at 7:00:31 AM UTC-10, The Greatest! wrote:
> tert in seattle wrote:
>
> > Sqwertz wrote:
> > > On Wed, 15 Mar 2017 13:08:43 -0400, Ed Pawlowski wrote:
> > >
> > >> On 3/15/2017 12:50 PM, Sqwertz wrote:
> > >>> On Tue, 14 Mar 2017 22:53:57 -0700, sf wrote:
> > >>>
> > >>>> On Mon, 13 Mar 2017 16:00:41 -0500, Sqwertz >
> > >>>> wrote:
> > >>>>
> > >>>>> On Mon, 13 Mar 2017 13:17:27 -0700, sf wrote:
> > >>>>>
> > >>>>>> On Tue, 14 Mar 2017 06:47:36 +1100, Bruce >
> > >>>>>> wrote:
> > >>>>>>
> > >>>>>>> On Mon, 13 Mar 2017 12:25:01 -0700 (PDT), "
> > >>>>>>> > wrote:
> > >>>>>>>
> > >>>>>>>> On Monday, March 13, 2017 at 1:24:50 PM UTC-5, Bruce wrote:
> > >>>>>>>>>
> > >>>>>>>>> What's wrong with using a speaker phone?
> > >>>>>>>>>
> > >>>>>>>>>
> > >>>>>>>> The sound quality on a speaker phone is terrible; it makes
> > >>>>>>>> you sound like you are at the far end of a tunnel.
> > >>>>>>>
> > >>>>>>> Yes, I only use the speaker to hear the other person better, not to
> > >>>>>>> speak into it myself.
> > >>>>>>
> > >>>>>> You sound awful to the person who is trying to listen to you on the
> > >>>>>> other end if you don't get your mouth near enough to the cell phone's
> > >>>>>> microphone/transmitter.
> > >>>>>> http://www.14thminute.com/wp-content...ell-talker.jpg
> > >>>>>
> > >>>>> He's not using a cell phone.
> > >>>>>
> > >>>> Bruce? Yes he is.
> > >>>
> > >>> No, Sheldon. That's who we're talking about. Cell phones don't even
> > >>> have speaker phones unless they have some sort of docking attachment
> > >>> or external device. They have a single microphone and a speaker
> > >>> capable of amplifying the output only.
> > >>
> > >> Not sure what you mean. They have a "hands free" mode that works
> > >> identical to a speaker phone. There is a speaker in addition to the one
> > >> at your ear. I can set my phone down and have a conversation.
> > >
> > > That does not fit any definition of "speaker phone". They make
> > > specific speaker phone attachments or Bluetooth devices for cell
> > > phones. A true speaker phone uses a different microphone than the
> > > rinky-dink pickup at the bottom of your cell phone.
> > >
> > > -sw
> >
> >
> > HAHAHA this is priceless
>
>
> Steve is describing a "true speaker phone" c. 1965...like something you'd see in the AT&T Pavilion at the '64 - '65 New York World's Fair...
>
>
> --
> Best
> Greg

Rumors are that "True Speakerphone" and "Different Microphone" technology will be featured in the much anticipated iPhone 8. It's going to be a game changer for sure! Be excited... be very excited.

On Thu, 16 Mar 2017 11:15:16 -0700 (PDT), dsi1 >
wrote:

>On Thursday, March 16, 2017 at 7:00:31 AM UTC-10, The Greatest! wrote:
>> tert in seattle wrote:
>>
>> > Sqwertz wrote:

>> > > That does not fit any definition of "speaker phone". They make
>> > > specific speaker phone attachments or Bluetooth devices for cell
>> > > phones. A true speaker phone uses a different microphone than the
>> > > rinky-dink pickup at the bottom of your cell phone.
>> > >
>> > HAHAHA this is priceless
>>
>> Steve is describing a "true speaker phone" c. 1965...like something you'd see in the AT&T Pavilion at the '64 - '65 New York World's Fair...
>>
>Rumors are that "True Speakerphone" and "Different Microphone" technology will be featured in the much anticipated iPhone 8. It's going to be a game changer for sure! Be excited... be very excited.

I think I'll wait for the self talking Google Phone.

On Thursday, March 16, 2017 at 2:19:50 PM UTC-4, Bruce wrote:
> On Thu, 16 Mar 2017 11:15:16 -0700 (PDT), dsi1 >
> wrote:
>
> >On Thursday, March 16, 2017 at 7:00:31 AM UTC-10, The Greatest! wrote:
> >> tert in seattle wrote:
> >>
> >> > Sqwertz wrote:
>
> >> > > That does not fit any definition of "speaker phone". They make
> >> > > specific speaker phone attachments or Bluetooth devices for cell
> >> > > phones. A true speaker phone uses a different microphone than the
> >> > > rinky-dink pickup at the bottom of your cell phone.
> >> > >
> >> > HAHAHA this is priceless
> >>
> >> Steve is describing a "true speaker phone" c. 1965...like something you'd see in the AT&T Pavilion at the '64 - '65 New York World's Fair...
> >>
> >Rumors are that "True Speakerphone" and "Different Microphone" technology will be featured in the much anticipated iPhone 8. It's going to be a game changer for sure! Be excited... be very excited.
>
> I think I'll wait for the self talking Google Phone.

Then you'll be able to get two phones talking to each
other. The conversation will be fully as intellectual
as most human phone calls.

Cindy Hamilton

On Thu, 16 Mar 2017 13:03:06 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, March 16, 2017 at 2:19:50 PM UTC-4, Bruce wrote:
>> On Thu, 16 Mar 2017 11:15:16 -0700 (PDT), dsi1 >
>> wrote:
>>
>> >Rumors are that "True Speakerphone" and "Different Microphone" technology will be featured in the much anticipated iPhone 8. It's going to be a game changer for sure! Be excited... be very excited.
>>
>> I think I'll wait for the self talking Google Phone.
>
>Then you'll be able to get two phones talking to each
>other. The conversation will be fully as intellectual
>as most human phone calls.

Yes, we might slowly be replaced as the dominant species.

Cindy Hamilton wrote:

> On Thursday, March 16, 2017 at 2:19:50 PM UTC-4, Bruce wrote:
> > On Thu, 16 Mar 2017 11:15:16 -0700 (PDT), dsi1 >
> > wrote:
> >
> > >On Thursday, March 16, 2017 at 7:00:31 AM UTC-10, The Greatest! wrote:
> > >> tert in seattle wrote:
> > >>
> > >> > Sqwertz wrote:
> >
> > >> > > That does not fit any definition of "speaker phone". They make
> > >> > > specific speaker phone attachments or Bluetooth devices for cell
> > >> > > phones. A true speaker phone uses a different microphone than the
> > >> > > rinky-dink pickup at the bottom of your cell phone.
> > >> > >
> > >> > HAHAHA this is priceless
> > >>
> > >> Steve is describing a "true speaker phone" c. 1965...like something you'd see in the AT&T Pavilion at the '64 - '65 New York World's Fair...
> > >>
> > >Rumors are that "True Speakerphone" and "Different Microphone" technology will be featured in the much anticipated iPhone 8. It's going to be a game changer for sure! Be excited... be very excited.
> >
> > I think I'll wait for the self talking Google Phone.
>
> Then you'll be able to get two phones talking to each
> other. The conversation will be fully as intellectual
> as most human phone calls.


LOL...


--
Best
Greg

On 3/13/2017 5:47 PM, Dave Smith wrote:
> On 2017-03-13 4:49 PM, wrote:
>> On Tue, 14 Mar 2017 05:24:43 +1100, Bruce >
>
>>> What's wrong with using a speaker phone?
>>
>> Quite a bit unless it's very necessary.
>
> I use it very rarely. I use it sometimes if I am talking to someone and
> have to look up something online. I also use it once in a while when I
> get a call from one of those Mumbai scammers so my wife can hear both
> sides of the extended conversation. I like to keep them on line for as
> long as possible.
>
>
I only use the speaker phone option (on my <gasp!> it's a landline) if
I'm on hold with a legitmate service company that has me stuck on
terminal ignore, waiting for the "next available representative". When
they pick up, so do I, and turn off the speaker phone.

Jill

On 3/13/2017 1:56 PM, Sqwertz wrote:
> On Mon, 13 Mar 2017 10:23:50 -0400, jmcquown wrote:
>
>> On 3/13/2017 12:26 AM, Sqwertz wrote:
>>> On Sun, 12 Mar 2017 23:22:48 -0400, jmcquown wrote:
>>>
>>>>> Somebody mentioned Swiss Steak a day or two ago so that's what I had
>>>>> for dinner. With garlic mashed potatoes and roasted asparagus.
>>>>>
>>>>> Lousy picture, but proof that it happened:
>>>>> https://s13.postimg.org/uj8vfxb9j/Sw..._Asparagus.jpg
>>>>>
>>>> Looks good! I'm the one who mentioned Swiss Steak. In the comfort
>>>> foods thread. I need to look for round steak the next time I go to the
>>>> grocery store.
>>>
>>> I never even look at that section in the meat department, but my store
>>> has a shitty selection of cheap beef for swiss steak. No sliced top
>>> round, no sliced sirloin of any kind, no bottom round, just eye of
>>> round slices and cubed steaks. And they were both $5+/lb. That's
>>> the shitiest cut of beef there is. I was expecting maybe to buy an
>>> eye of round roast for $3.50/lb and cut it myself. But they have to
>>> cut it themselves and mark it up another $2/lb. *******s.
>>>
>> That would be irritating. So what cut did you use?
>
> Pork loin @ $1.69/lb. So sue me.
>
> -sw
>
Hey, as long as it tasted good, that's what counts. Just for grins I
checked out the price of beef cubed steaks yesterday. $5.99/lb. I did
not bother looking for any other type of round steak because I knew it
would be even more expensive. Round steak used to be an inexpensive cut
and Swiss Steak was an inexpensive way to use it.

Jill

On 3/14/2017 2:58 PM, rosie wrote:
> On Sunday, March 12, 2017 at 1:43:17 PM UTC-5, Jill McQuown wrote:
>> On 3/12/2017 1:42 PM, Gary wrote:
>>> Travis McGee wrote:
>>>>
>>>> On 3/12/2017 3:36 AM, Dog Meat wrote:
>>>>> Suddenly the world is a better place.
>>>>>
>>>>
>>>> Stupid shit. Try killing yourself, and then you'll find the world a
>>>> better place.
>>>
>>> Sheldon is Sheldon. He's family here. I like the fellow.
>>>
>> He's not dead. I spoke to him this morning. His computer died.
>>
>> Jill
>
> Jill. he TALKS ABOUT EVERYONE!! AND IT IS NOT USUALLY TRUE. dO NOT GET INTO THE HABIT OF TALKING
> TO HIM, SOONER OR LATER, YOU WILL BE SORRY.speaking from experience here
>
No need to shout, rosie! At any rate, BTDT.

Jill

On Fri, 17 Mar 2017 11:40:25 -0400, jmcquown >
wrote:

>On 3/13/2017 1:56 PM, Sqwertz wrote:
>> On Mon, 13 Mar 2017 10:23:50 -0400, jmcquown wrote:
>>
>>> On 3/13/2017 12:26 AM, Sqwertz wrote:
>>>> On Sun, 12 Mar 2017 23:22:48 -0400, jmcquown wrote:
>>>>
>>>>>> Somebody mentioned Swiss Steak a day or two ago so that's what I had
>>>>>> for dinner. With garlic mashed potatoes and roasted asparagus.
>>>>>>
>>>>>> Lousy picture, but proof that it happened:
>>>>>> https://s13.postimg.org/uj8vfxb9j/Sw..._Asparagus.jpg
>>>>>>
>>>>> Looks good! I'm the one who mentioned Swiss Steak. In the comfort
>>>>> foods thread. I need to look for round steak the next time I go to the
>>>>> grocery store.
>>>>
>>>> I never even look at that section in the meat department, but my store
>>>> has a shitty selection of cheap beef for swiss steak. No sliced top
>>>> round, no sliced sirloin of any kind, no bottom round, just eye of
>>>> round slices and cubed steaks. And they were both $5+/lb. That's
>>>> the shitiest cut of beef there is. I was expecting maybe to buy an
>>>> eye of round roast for $3.50/lb and cut it myself. But they have to
>>>> cut it themselves and mark it up another $2/lb. *******s.
>>>>
>>> That would be irritating. So what cut did you use?
>>
>> Pork loin @ $1.69/lb. So sue me.
>>
>> -sw
>>
>Hey, as long as it tasted good, that's what counts. Just for grins I
>checked out the price of beef cubed steaks yesterday. $5.99/lb. I did
>not bother looking for any other type of round steak because I knew it
>would be even more expensive. Round steak used to be an inexpensive cut
>and Swiss Steak was an inexpensive way to use it.
>
>Jill

I made swiss steak the other day using round steak. Everything about
it turned out right, good gravy, tender meat. I just didn't like it.
Stewed round is stewed round. My husband ate all of his and I ate
just a little of mine. Doubt I'll ever make it again even though I
have good memories from childhood. I don't know what cut of meat my
mother used but it sure wasn't round.
I use the term 'stewed' because I don't know how else to describe the
taste resulting from cooking beef without browning it first. nasty
Janet US

On 3/17/2017 12:15 PM, U.S. Janet B. wrote:
> On Fri, 17 Mar 2017 11:40:25 -0400, jmcquown >
> wrote:
>
>
> I made swiss steak the other day using round steak. Everything about
> it turned out right, good gravy, tender meat. I just didn't like it.
> Stewed round is stewed round. My husband ate all of his and I ate
> just a little of mine. Doubt I'll ever make it again even though I
> have good memories from childhood. I don't know what cut of meat my
> mother used but it sure wasn't round.
> I use the term 'stewed' because I don't know how else to describe the
> taste resulting from cooking beef without browning it first. nasty
> Janet US
>
Oh, well I have a recipe (one of the few things my mother made very
well) and yes, the beef needs to be floured and browned first.

I looked it up via Google. I posted this in 2008. You may also notice
it's actually baked, not cooked on the stove-top.

Spicy Swiss Steak

2 - 2-1/2 lbs. round steak
flour as needed
2-3 Tbs. oil
2 cloves garlic, minced
2 bay leaves
1/4-1/2 tsp. ground ginger
1/2 tsp. dried marjoram
1/4 tsp. pepper
1/2 tsp. salt
2 -3 Tbs.dry red wine or red wine vinegar (I used the wine vinegar)
1 can beef consomme
approx 2/3 c. water

Cut the round steak into serving sized pieces. Dredge in flour, shaking
off the excess. (Let set on waxed paper until all the steak is coated.)
Brown well in oil fairly quickly over medium-high heat. Place the
steak in a fairly small baking dish that has a lid. (I used an oval
Corningware dish, about 3 inches deep.)

In a small bowl blend together the minced garlic, ground ginger, salt,
pepper and wine or wine vinegar. Pour and spread this mixture (as best
you can, heh) over the steak in the baking dish. Then whisk together
the canned beef consomme and water. Pour the mixture over the steak.
Add the bay leaves. Cover and bake at 325F for about 2 hours, adding
more water as needed halfway through cooking - you want a nice gravy but
not so much liquid that it has to be thickened. You also don't want to
just let this one go without looking at it to make sure there is enough
liquid in the gravy... at least not if you want to spoon it over (guess
what?) mashed potatoes

Jill

On Fri, 17 Mar 2017 10:15:35 -0600, U.S. Janet B. >
wrote:

> On Fri, 17 Mar 2017 11:40:25 -0400, jmcquown >
> wrote:
>
> >On 3/13/2017 1:56 PM, Sqwertz wrote:
> >> On Mon, 13 Mar 2017 10:23:50 -0400, jmcquown wrote:
> >>
> >>> On 3/13/2017 12:26 AM, Sqwertz wrote:
> >>>> On Sun, 12 Mar 2017 23:22:48 -0400, jmcquown wrote:
> >>>>
> >>>>>> Somebody mentioned Swiss Steak a day or two ago so that's what I had
> >>>>>> for dinner. With garlic mashed potatoes and roasted asparagus.
> >>>>>>
> >>>>>> Lousy picture, but proof that it happened:
> >>>>>> https://s13.postimg.org/uj8vfxb9j/Sw..._Asparagus.jpg
> >>>>>>
> >>>>> Looks good! I'm the one who mentioned Swiss Steak. In the comfort
> >>>>> foods thread. I need to look for round steak the next time I go to the
> >>>>> grocery store.
> >>>>
> >>>> I never even look at that section in the meat department, but my store
> >>>> has a shitty selection of cheap beef for swiss steak. No sliced top
> >>>> round, no sliced sirloin of any kind, no bottom round, just eye of
> >>>> round slices and cubed steaks. And they were both $5+/lb. That's
> >>>> the shitiest cut of beef there is. I was expecting maybe to buy an
> >>>> eye of round roast for $3.50/lb and cut it myself. But they have to
> >>>> cut it themselves and mark it up another $2/lb. *******s.
> >>>>
> >>> That would be irritating. So what cut did you use?
> >>
> >> Pork loin @ $1.69/lb. So sue me.
> >>
> >> -sw
> >>
> >Hey, as long as it tasted good, that's what counts. Just for grins I
> >checked out the price of beef cubed steaks yesterday. $5.99/lb. I did
> >not bother looking for any other type of round steak because I knew it
> >would be even more expensive. Round steak used to be an inexpensive cut
> >and Swiss Steak was an inexpensive way to use it.
> >
> >Jill
>
> I made swiss steak the other day using round steak. Everything about
> it turned out right, good gravy, tender meat. I just didn't like it.
> Stewed round is stewed round. My husband ate all of his and I ate
> just a little of mine. Doubt I'll ever make it again even though I
> have good memories from childhood. I don't know what cut of meat my
> mother used but it sure wasn't round.
> I use the term 'stewed' because I don't know how else to describe the
> taste resulting from cooking beef without browning it first. nasty
> Janet US

Why don't you brown it? I dust mine lightly with flour, season and
brown. Add stock, and a few drops of L&P, cover and let it braise for
45 minutes. Add mushrooms at the end for mushroom gravy. Love it,
but never think to call it "Swiss" steak.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 17 Mar 2017 12:32:37 -0400, jmcquown >
wrote:

>On 3/17/2017 12:15 PM, U.S. Janet B. wrote:
>> On Fri, 17 Mar 2017 11:40:25 -0400, jmcquown >
>> wrote:
>>
>>
>> I made swiss steak the other day using round steak. Everything about
>> it turned out right, good gravy, tender meat. I just didn't like it.
>> Stewed round is stewed round. My husband ate all of his and I ate
>> just a little of mine. Doubt I'll ever make it again even though I
>> have good memories from childhood. I don't know what cut of meat my
>> mother used but it sure wasn't round.
>> I use the term 'stewed' because I don't know how else to describe the
>> taste resulting from cooking beef without browning it first. nasty
>> Janet US
>>
>Oh, well I have a recipe (one of the few things my mother made very
>well) and yes, the beef needs to be floured and browned first.
>
>I looked it up via Google. I posted this in 2008. You may also notice
>it's actually baked, not cooked on the stove-top.
>
>Spicy Swiss Steak
>
>2 - 2-1/2 lbs. round steak
>flour as needed
>2-3 Tbs. oil
>2 cloves garlic, minced
>2 bay leaves
>1/4-1/2 tsp. ground ginger
>1/2 tsp. dried marjoram
>1/4 tsp. pepper
>1/2 tsp. salt
>2 -3 Tbs.dry red wine or red wine vinegar (I used the wine vinegar)
>1 can beef consomme
>approx 2/3 c. water
>
>Cut the round steak into serving sized pieces. Dredge in flour, shaking
>off the excess. (Let set on waxed paper until all the steak is coated.)
> Brown well in oil fairly quickly over medium-high heat. Place the
>steak in a fairly small baking dish that has a lid. (I used an oval
>Corningware dish, about 3 inches deep.)
>
>In a small bowl blend together the minced garlic, ground ginger, salt,
>pepper and wine or wine vinegar. Pour and spread this mixture (as best
>you can, heh) over the steak in the baking dish. Then whisk together
>the canned beef consomme and water. Pour the mixture over the steak.
>Add the bay leaves. Cover and bake at 325F for about 2 hours, adding
>more water as needed halfway through cooking - you want a nice gravy but
>not so much liquid that it has to be thickened. You also don't want to
>just let this one go without looking at it to make sure there is enough
>liquid in the gravy... at least not if you want to spoon it over (guess
>what?) mashed potatoes
>
>Jill

Yes, the floured steak is browned before the water is added. What I
meant is that it is unbrowned steak under that flour and that
translates to taste for me. Your recipe sounds tasty, but I'm still
going to have to use a different beef meat. I've copied and saved
your recipe, thanks.
Janet US

On Fri, 17 Mar 2017 09:52:24 -0700, sf > wrote:

>On Fri, 17 Mar 2017 10:15:35 -0600, U.S. Janet B. >
>wrote:
>
>> On Fri, 17 Mar 2017 11:40:25 -0400, jmcquown >
>> wrote:
>>
>> >On 3/13/2017 1:56 PM, Sqwertz wrote:
>> >> On Mon, 13 Mar 2017 10:23:50 -0400, jmcquown wrote:
>> >>
>> >>> On 3/13/2017 12:26 AM, Sqwertz wrote:
>> >>>> On Sun, 12 Mar 2017 23:22:48 -0400, jmcquown wrote:
>> >>>>
>> >>>>>> Somebody mentioned Swiss Steak a day or two ago so that's what I had
>> >>>>>> for dinner. With garlic mashed potatoes and roasted asparagus.
>> >>>>>>
>> >>>>>> Lousy picture, but proof that it happened:
>> >>>>>> https://s13.postimg.org/uj8vfxb9j/Sw..._Asparagus.jpg
>> >>>>>>
>> >>>>> Looks good! I'm the one who mentioned Swiss Steak. In the comfort
>> >>>>> foods thread. I need to look for round steak the next time I go to the
>> >>>>> grocery store.
>> >>>>
>> >>>> I never even look at that section in the meat department, but my store
>> >>>> has a shitty selection of cheap beef for swiss steak. No sliced top
>> >>>> round, no sliced sirloin of any kind, no bottom round, just eye of
>> >>>> round slices and cubed steaks. And they were both $5+/lb. That's
>> >>>> the shitiest cut of beef there is. I was expecting maybe to buy an
>> >>>> eye of round roast for $3.50/lb and cut it myself. But they have to
>> >>>> cut it themselves and mark it up another $2/lb. *******s.
>> >>>>
>> >>> That would be irritating. So what cut did you use?
>> >>
>> >> Pork loin @ $1.69/lb. So sue me.
>> >>
>> >> -sw
>> >>
>> >Hey, as long as it tasted good, that's what counts. Just for grins I
>> >checked out the price of beef cubed steaks yesterday. $5.99/lb. I did
>> >not bother looking for any other type of round steak because I knew it
>> >would be even more expensive. Round steak used to be an inexpensive cut
>> >and Swiss Steak was an inexpensive way to use it.
>> >
>> >Jill
>>
>> I made swiss steak the other day using round steak. Everything about
>> it turned out right, good gravy, tender meat. I just didn't like it.
>> Stewed round is stewed round. My husband ate all of his and I ate
>> just a little of mine. Doubt I'll ever make it again even though I
>> have good memories from childhood. I don't know what cut of meat my
>> mother used but it sure wasn't round.
>> I use the term 'stewed' because I don't know how else to describe the
>> taste resulting from cooking beef without browning it first. nasty
>> Janet US
>
>Why don't you brown it? I dust mine lightly with flour, season and
>brown. Add stock, and a few drops of L&P, cover and let it braise for
>45 minutes. Add mushrooms at the end for mushroom gravy. Love it,
>but never think to call it "Swiss" steak.

I'm sorry that I wasn't clear. I did brown the floured, raw steak
first before adding the liquid. My point was that the naked beef
underneath the flour hadn't developed any flavor from browning.
Janet US

On 3/17/2017 1:07 PM, U.S. Janet B. wrote:
> On Fri, 17 Mar 2017 12:32:37 -0400, jmcquown >
> wrote:
>
>> On 3/17/2017 12:15 PM, U.S. Janet B. wrote:
>>> On Fri, 17 Mar 2017 11:40:25 -0400, jmcquown >
>>> wrote:
>>>
>>>
>>> I made swiss steak the other day using round steak. Everything about
>>> it turned out right, good gravy, tender meat. I just didn't like it.
>>> Stewed round is stewed round. My husband ate all of his and I ate
>>> just a little of mine. Doubt I'll ever make it again even though I
>>> have good memories from childhood. I don't know what cut of meat my
>>> mother used but it sure wasn't round.
>>> I use the term 'stewed' because I don't know how else to describe the
>>> taste resulting from cooking beef without browning it first. nasty
>>> Janet US
>>>
>> Oh, well I have a recipe (one of the few things my mother made very
>> well) and yes, the beef needs to be floured and browned first.
>>
>> I looked it up via Google. I posted this in 2008. You may also notice
>> it's actually baked, not cooked on the stove-top.
>>
>> Spicy Swiss Steak
>>
>> 2 - 2-1/2 lbs. round steak
>> flour as needed
>> 2-3 Tbs. oil
>> 2 cloves garlic, minced
>> 2 bay leaves
>> 1/4-1/2 tsp. ground ginger
>> 1/2 tsp. dried marjoram
>> 1/4 tsp. pepper
>> 1/2 tsp. salt
>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine vinegar)
>> 1 can beef consomme
>> approx 2/3 c. water
>>
>> Cut the round steak into serving sized pieces. Dredge in flour, shaking
>> off the excess. (Let set on waxed paper until all the steak is coated.)
>> Brown well in oil fairly quickly over medium-high heat. Place the
>> steak in a fairly small baking dish that has a lid. (I used an oval
>> Corningware dish, about 3 inches deep.)
>>
>> In a small bowl blend together the minced garlic, ground ginger, salt,
>> pepper and wine or wine vinegar. Pour and spread this mixture (as best
>> you can, heh) over the steak in the baking dish. Then whisk together
>> the canned beef consomme and water. Pour the mixture over the steak.
>> Add the bay leaves. Cover and bake at 325F for about 2 hours, adding
>> more water as needed halfway through cooking - you want a nice gravy but
>> not so much liquid that it has to be thickened. You also don't want to
>> just let this one go without looking at it to make sure there is enough
>> liquid in the gravy... at least not if you want to spoon it over (guess
>> what?) mashed potatoes
>>
>> Jill
>
> Yes, the floured steak is browned before the water is added. What I
> meant is that it is unbrowned steak under that flour and that
> translates to taste for me.

Oh, okay, so skip the flour and just brown the unadulterated beef? That
would work for me.

Your recipe sounds tasty, but I'm still
> going to have to use a different beef meat. I've copied and saved
> your recipe, thanks.
> Janet US
>
Thanks, Mom! I have no idea where she got the recipe. I grew up with
it. It really is good! And, for her, somewhat thinking out of the box.
Daring, even, given that she grew up eating pretty bland food in
western Ohio.

I still have her handwritten recipe card for Spicy Swiss Steak.

Jill

On 3/17/2017 1:08 PM, U.S. Janet B. wrote:
> On Fri, 17 Mar 2017 09:52:24 -0700, sf > wrote:
>
>> On Fri, 17 Mar 2017 10:15:35 -0600, U.S. Janet B. >
>> wrote:
>>
>>> On Fri, 17 Mar 2017 11:40:25 -0400, jmcquown >
>>> wrote:
>>>
>>>
>>> I made swiss steak the other day using round steak. Everything about
>>> it turned out right, good gravy, tender meat. I just didn't like it.
>>> Stewed round is stewed round. My husband ate all of his and I ate
>>> just a little of mine. Doubt I'll ever make it again even though I
>>> have good memories from childhood. I don't know what cut of meat my
>>> mother used but it sure wasn't round.
>>> I use the term 'stewed' because I don't know how else to describe the
>>> taste resulting from cooking beef without browning it first. nasty
>>> Janet US
>>
>> Why don't you brown it? I dust mine lightly with flour, season and
>> brown. Add stock, and a few drops of L&P, cover and let it braise for
>> 45 minutes. Add mushrooms at the end for mushroom gravy. Love it,
>> but never think to call it "Swiss" steak.
>
> I'm sorry that I wasn't clear. I did brown the floured, raw steak
> first before adding the liquid. My point was that the naked beef
> underneath the flour hadn't developed any flavor from browning.
> Janet US
>
Then you're probably right, the steak had no flavour, hence it was a
crappy piece of beef. Sorry about that! You'd do right to try a
different cut (can't think of what it should be). Don't discard the
idea, though. Swiss Steak really can be quite nice on occasion.

Jill

On Fri, 17 Mar 2017 13:40:45 -0400, jmcquown >
wrote:

>On 3/17/2017 1:07 PM, U.S. Janet B. wrote:
>> On Fri, 17 Mar 2017 12:32:37 -0400, jmcquown >
>> wrote:
>>
>>> On 3/17/2017 12:15 PM, U.S. Janet B. wrote:
>>>> On Fri, 17 Mar 2017 11:40:25 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>
>>>> I made swiss steak the other day using round steak. Everything about
>>>> it turned out right, good gravy, tender meat. I just didn't like it.
>>>> Stewed round is stewed round. My husband ate all of his and I ate
>>>> just a little of mine. Doubt I'll ever make it again even though I
>>>> have good memories from childhood. I don't know what cut of meat my
>>>> mother used but it sure wasn't round.
>>>> I use the term 'stewed' because I don't know how else to describe the
>>>> taste resulting from cooking beef without browning it first. nasty
>>>> Janet US
>>>>
>>> Oh, well I have a recipe (one of the few things my mother made very
>>> well) and yes, the beef needs to be floured and browned first.
>>>
>>> I looked it up via Google. I posted this in 2008. You may also notice
>>> it's actually baked, not cooked on the stove-top.
>>>
>>> Spicy Swiss Steak
>>>
>>> 2 - 2-1/2 lbs. round steak
>>> flour as needed
>>> 2-3 Tbs. oil
>>> 2 cloves garlic, minced
>>> 2 bay leaves
>>> 1/4-1/2 tsp. ground ginger
>>> 1/2 tsp. dried marjoram
>>> 1/4 tsp. pepper
>>> 1/2 tsp. salt
>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine vinegar)
>>> 1 can beef consomme
>>> approx 2/3 c. water
>>>
>>> Cut the round steak into serving sized pieces. Dredge in flour, shaking
>>> off the excess. (Let set on waxed paper until all the steak is coated.)
>>> Brown well in oil fairly quickly over medium-high heat. Place the
>>> steak in a fairly small baking dish that has a lid. (I used an oval
>>> Corningware dish, about 3 inches deep.)
>>>
>>> In a small bowl blend together the minced garlic, ground ginger, salt,
>>> pepper and wine or wine vinegar. Pour and spread this mixture (as best
>>> you can, heh) over the steak in the baking dish. Then whisk together
>>> the canned beef consomme and water. Pour the mixture over the steak.
>>> Add the bay leaves. Cover and bake at 325F for about 2 hours, adding
>>> more water as needed halfway through cooking - you want a nice gravy but
>>> not so much liquid that it has to be thickened. You also don't want to
>>> just let this one go without looking at it to make sure there is enough
>>> liquid in the gravy... at least not if you want to spoon it over (guess
>>> what?) mashed potatoes
>>>
>>> Jill
>>
>> Yes, the floured steak is browned before the water is added. What I
>> meant is that it is unbrowned steak under that flour and that
>> translates to taste for me.
>
>Oh, okay, so skip the flour and just brown the unadulterated beef? That
>would work for me.
>
> Your recipe sounds tasty, but I'm still
>> going to have to use a different beef meat. I've copied and saved
>> your recipe, thanks.
>> Janet US
>>
>Thanks, Mom! I have no idea where she got the recipe. I grew up with
>it. It really is good! And, for her, somewhat thinking out of the box.
> Daring, even, given that she grew up eating pretty bland food in
>western Ohio.
>
>I still have her handwritten recipe card for Spicy Swiss Steak.
>
>Jill

Yeah, I know bland from back then. I remember my dad coming for
dinner one day and I was really nervous about dinner. It was a simple
rice casserole but I had put basil in it. My father had never been
exposed to anything but salt and pepper. I remember when pizza hit
our town -- foreign food, doncha know
Janet US

On 3/17/2017 1:48 PM, U.S. Janet B. wrote:
> On Fri, 17 Mar 2017 13:40:45 -0400, jmcquown >
> wrote:
>
>>> going to have to use a different beef meat. I've copied and saved
>>> your recipe, thanks.
>>> Janet US
>>>
>> Thanks, Mom! I have no idea where she got the recipe. I grew up with
>> it. It really is good! And, for her, somewhat thinking out of the box.
>> Daring, even, given that she grew up eating pretty bland food in
>> western Ohio.
>>
>> I still have her handwritten recipe card for Spicy Swiss Steak.
>>
>> Jill
>
> Yeah, I know bland from back then. I remember my dad coming for
> dinner one day and I was really nervous about dinner. It was a simple
> rice casserole but I had put basil in it. My father had never been
> exposed to anything but salt and pepper. I remember when pizza hit
> our town -- foreign food, doncha know
> Janet US
>
Oh no! Not basil!

The only pizza I recall was the Chef Boyardee mix from a box. And that
was rare. LOL

Both my parents grew up with seasonings pretty much limited to salt &
pepper. But then Dad joined the Marine Corps. He was suddenly tasting
food from all over the darn place. By the time they got married, he was
way past that bland cuisine.

She acknowledged Dad helped her learn to cook. He gave her a Betty
Crocker cookbook when they got married (circa 1951, 3-ring binder form.)
They started out with spaghetti sauce. Or so I was told. It had
basil! She made excellent red sauce for spaghetti. (Until she
discovered Ragu. Heh.)

I don't think Betty Crocker is where she got this recipe for Swiss
Steak, though. It might have been a recipe passed along from one of the
military wives from way back when.

At any rate, the seasonings were out of the box for her and the results
are pretty darned tasty.

Jill

On 3/17/2017 12:52 PM, sf wrote:
>
> Why don't you brown it? I dust mine lightly with flour, season and
> brown. Add stock, and a few drops of L&P, cover and let it braise for
> 45 minutes. Add mushrooms at the end for mushroom gravy. Love it,
> but never think to call it "Swiss" steak.
>
>
That's because you're not making "Swiss" steak. You're making steak
with mushroom gravy.

Jill

On 3/17/2017 3:41 PM, Gary wrote:
> "U.S. Janet B." wrote:
>>
>> I made swiss steak the other day using round steak. Everything about
>> it turned out right, good gravy, tender meat. I just didn't like it.
>
> In all honesty, the only steak I will cook is a good ribeye or something
> equivalent. I would never bother with swiss steak or salisbury steak
> from scratch. Rarely eat it and just a $1.00 frozen one along with
> mashed potatoes is good enough for me.
>
Okay, we get it. You don't like or want to cook. Have grill, maybe
cook fresh meat. Otherwise just buy frozen dinners. Microwave.

Jill

On 3/17/2017 3:55 PM, Gary wrote:
>
> Personally, I will NEVER ruin a steak by cooking it any other way than
> searing and medium rare with onions and mushrooms optional. All these
> variations creep me out. Worst one to me is the "chicken fried steak".
> oh man that's just the nastiest way to completely ruin a nice steak.
> YMMV, obviously.
>
Obviously. There is more than one cut of steak, ya know. And more than
one way to cook the various cuts. Feel free to limit yourself.

Jill

On Friday, March 17, 2017 at 8:55:24 AM UTC-10, Gary wrote:
> sf wrote:
> >
> > Why don't you brown it? I dust mine lightly with flour, season and
> > brown. Add stock, and a few drops of L&P, cover and let it braise for
> > 45 minutes. Add mushrooms at the end for mushroom gravy. Love it,
> > but never think to call it "Swiss" steak.
>
> Personally, I will NEVER ruin a steak by cooking it any other way than
> searing and medium rare with onions and mushrooms optional. All these
> variations creep me out. Worst one to me is the "chicken fried steak".
> oh man that's just the nastiest way to completely ruin a nice steak.
> YMMV, obviously.

Swiss steak was one of the first dishes I learned to cook. I always used a round steak cut for that one. The best you can do with a round is to braise it. Some people will whack it with a hammer first or make it with cube steak. That's a pretty tough piece of meat so you can't grill it like a regular steak - or can you?

"U.S. Janet B." wrote:
>
> I made swiss steak the other day using round steak. Everything about
> it turned out right, good gravy, tender meat. I just didn't like it.

In all honesty, the only steak I will cook is a good ribeye or something
equivalent. I would never bother with swiss steak or salisbury steak
from scratch. Rarely eat it and just a $1.00 frozen one along with
mashed potatoes is good enough for me.

Michelina's 8oz frozen salisbury plus mashed potatoes. Just add in some
frozen corn and fresh buttered roll and you have yourself a decent meal
for less than $1.50.

sf wrote:
>
> Why don't you brown it? I dust mine lightly with flour, season and
> brown. Add stock, and a few drops of L&P, cover and let it braise for
> 45 minutes. Add mushrooms at the end for mushroom gravy. Love it,
> but never think to call it "Swiss" steak.

Personally, I will NEVER ruin a steak by cooking it any other way than
searing and medium rare with onions and mushrooms optional. All these
variations creep me out. Worst one to me is the "chicken fried steak".
oh man that's just the nastiest way to completely ruin a nice steak.
YMMV, obviously.

On Fri, 17 Mar 2017 14:55:27 -0500, Gary > wrote:

>sf wrote:
>>
>> Why don't you brown it? I dust mine lightly with flour, season and
>> brown. Add stock, and a few drops of L&P, cover and let it braise for
>> 45 minutes. Add mushrooms at the end for mushroom gravy. Love it,
>> but never think to call it "Swiss" steak.
>
>Personally, I will NEVER ruin a steak by cooking it any other way than
>searing and medium rare with onions and mushrooms optional. All these
>variations creep me out. Worst one to me is the "chicken fried steak".
>oh man that's just the nastiest way to completely ruin a nice steak.
>YMMV, obviously.

'steak' as used to describe a cut of round is way beyond what is meant
by steak in a restaurant. there is really no other way to cook a
piece of round other than to braise it
Janet US

On Fri, 17 Mar 2017 15:18:33 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> On 3/17/2017 3:55 PM, Gary wrote:
>> >
>> > Personally, I will NEVER ruin a steak by cooking it any other way than
>> > searing and medium rare with onions and mushrooms optional. All these
>> > variations creep me out. Worst one to me is the "chicken fried steak".
>> > oh man that's just the nastiest way to completely ruin a nice steak.
>> > YMMV, obviously.
>> >
>> Obviously. There is more than one cut of steak, ya know. And more than
>> one way to cook the various cuts. Feel free to limit yourself
>
>If you are saying that you like a chicken fried steak,
>feel free to ruin a steak, imo.

"steak" is the way a piece of meat is cut. It has nothing to do with
what you are imagining is being discussed.
Janet US

"U.S. Janet B." wrote:
>
> I'm sorry that I wasn't clear. I did brown the floured, raw steak
> first before adding the liquid. My point was that the naked beef
> underneath the flour hadn't developed any flavor from browning.

hmmmm....that makes me wonder if you could pan sear the steak and THEN
take it out to cool off and flour to finish cooking. Worth a try, maybe.

That would be to finish cooking in oil though, not water. IMO, steak
cooked in water is so very TIAD.

jmcquown wrote:
>
> On 3/17/2017 3:41 PM, Gary wrote:
> > "U.S. Janet B." wrote:
> >>
> >> I made swiss steak the other day using round steak. Everything about
> >> it turned out right, good gravy, tender meat. I just didn't like it.
> >
> > In all honesty, the only steak I will cook is a good ribeye or something
> > equivalent. I would never bother with swiss steak or salisbury steak
> > from scratch. Rarely eat it and just a $1.00 frozen one along with
> > mashed potatoes is good enough for me.
> >
> Okay, we get it. You don't like or want to cook. Have grill, maybe
> cook fresh meat. Otherwise just buy frozen dinners. Microwave.

Don't turn biotch on me, Jill. I cook all the time, large on weekends or
days off, but I won't ruin a real steak with some nonsense recipe. I'll
cook it right and use it differently. OK?

jmcquown wrote:
>
> On 3/17/2017 3:55 PM, Gary wrote:
> >
> > Personally, I will NEVER ruin a steak by cooking it any other way than
> > searing and medium rare with onions and mushrooms optional. All these
> > variations creep me out. Worst one to me is the "chicken fried steak".
> > oh man that's just the nastiest way to completely ruin a nice steak.
> > YMMV, obviously.
> >
> Obviously. There is more than one cut of steak, ya know. And more than
> one way to cook the various cuts. Feel free to limit yourself.
>
> Jill

ha....picking on me today a bit, eh? Feel free to cook your corned beef
today that you claimed you don't care about St.Patricks day. Funny how
you don't care about it yet you always cook the traditional corned beef
and cabbage each year ON THIS VERY DAY.

Personally, I don't plan menus for holidays or traditional things. I
plan my menu when I'm hungry and eat whatever sounds good. You can plan
your nifty old woman menus all you want. Don't out me for sometimes
eating frozen food. I don't sit at home every day and I don't always
have time to spend lots of time in the kitchen.

I cook large and freeze on days off but there are many decent frozen
dinners available now too.

Your mileage will certainly vary.

jmcquown wrote:
>
> On 3/17/2017 3:55 PM, Gary wrote:
> >
> > Personally, I will NEVER ruin a steak by cooking it any other way than
> > searing and medium rare with onions and mushrooms optional. All these
> > variations creep me out. Worst one to me is the "chicken fried steak".
> > oh man that's just the nastiest way to completely ruin a nice steak.
> > YMMV, obviously.
> >
> Obviously. There is more than one cut of steak, ya know. And more than
> one way to cook the various cuts. Feel free to limit yourself

If you are saying that you like a chicken fried steak,
feel free to ruin a steak, imo.

dsi1 wrote:
>
> Swiss steak was one of the first dishes I learned to cook. I always used a round steak cut for that one. The best you can do with a round is to braise it. Some people will whack it with a hammer first or make it with cube steak. That's a pretty tough piece of meat so you can't grill it like a regular steak - or can you?

To be quite honest with you. I've often bought cheap cuts of meat sold
as a "--- roast" for very cheap. I'd take them home and cut into several
1" steaks. Cooked the normal steak way, they were always very tasty. The
cheaper cuts were just a bit more tough and chewy. Taste was right
though. I never had a problem chewing a bit longer on a tasty steak..


I will never cook beef in water. tiad.
Well....I do like the homemade crockpot beef stew. Pan seared then
cooked to death in water, etc.

You eat that as a stew though, not some nasty cooked in water steak.

"U.S. Janet B." wrote:

> "steak" is the way a piece of meat is cut. It has nothing to do with
> what you are imagining is being discussed.

I don't disagree with you there. Beef to me is either ground or
sold in steaks or roasts. I just have never liked any braised.
I don't think that I'm "all that," I'm just tossing out my own opinion.

On 3/17/2017 4:16 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/17/2017 3:55 PM, Gary wrote:
>>>
>>> Personally, I will NEVER ruin a steak by cooking it any other way than
>>> searing and medium rare with onions and mushrooms optional. All these
>>> variations creep me out. Worst one to me is the "chicken fried steak".
>>> oh man that's just the nastiest way to completely ruin a nice steak.
>>> YMMV, obviously.
>>>
>> Obviously. There is more than one cut of steak, ya know. And more than
>> one way to cook the various cuts. Feel free to limit yourself.
>>
>> Jill
>
> ha....picking on me today a bit, eh? Feel free to cook your corned beef
> today that you claimed you don't care about St.Patricks day. Funny how
> you don't care about it yet you always cook the traditional corned beef
> and cabbage each year ON THIS VERY DAY.
>
Don't be ridiculous Gary. It's not about the day. I buy corned beef
brisket this time of year because that's when it's *on sale*. The
"holiday" is merely a reminder of when to shop for it. I make corned
beef & cabbage at least twice a year. That's why I always buy two of them.

I eat cabbage, without corned beef, at least four times a year. It's
excellent quartered and cooked on the grill. It carmelizes very nicely.
I often grill it with some "country style" pork ribs. Or bratwurst
links.

> Personally, I don't plan menus for holidays or traditional things. I
> plan my menu when I'm hungry and eat whatever sounds good. You can plan
> your nifty old woman menus all you want. Don't out me for sometimes
> eating frozen food. I don't sit at home every day and I don't always
> have time to spend lots of time in the kitchen.
>
Nifty old woman food? Whatever. Spend lots of time? I put it in the
crock pot around 1PM with some water and the seasoning packet, a few
cloves of garlic and a couple of bay leaves. Covered it, set it and
forget it. At 4 hours I poked it with a fork. It's tender. I just
added the quartered cabbage. I haven't had to spend any more time with
it than you have in reading this and me writing the reply. And it will
be delicious.

You're the one who keeps bringing up the fast/frozen food you eat.
Frankly I don't care what you eat. Stop trying to turn it around to
make it sound like I pick on you.

Jill

On 3/17/2017 4:01 PM, U.S. Janet B. wrote:
> On Fri, 17 Mar 2017 15:18:33 -0500, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>> On 3/17/2017 3:55 PM, Gary wrote:
>>>>
>>>> Personally, I will NEVER ruin a steak by cooking it any other way than
>>>> searing and medium rare with onions and mushrooms optional. All these
>>>> variations creep me out. Worst one to me is the "chicken fried steak".
>>>> oh man that's just the nastiest way to completely ruin a nice steak.
>>>> YMMV, obviously.
>>>>
>>> Obviously. There is more than one cut of steak, ya know. And more than
>>> one way to cook the various cuts. Feel free to limit yourself
>>
>> If you are saying that you like a chicken fried steak,
>> feel free to ruin a steak, imo.
>
> "steak" is the way a piece of meat is cut. It has nothing to do with
> what you are imagining is being discussed.
> Janet US
>
This is weird.

Jill

On 3/17/2017 4:05 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/17/2017 3:41 PM, Gary wrote:
>>> "U.S. Janet B." wrote:
>>>>
>>>> I made swiss steak the other day using round steak. Everything about
>>>> it turned out right, good gravy, tender meat. I just didn't like it.
>>>
>>> In all honesty, the only steak I will cook is a good ribeye or something
>>> equivalent. I would never bother with swiss steak or salisbury steak
>>> from scratch. Rarely eat it and just a $1.00 frozen one along with
>>> mashed potatoes is good enough for me.
>>>
>> Okay, we get it. You don't like or want to cook. Have grill, maybe
>> cook fresh meat. Otherwise just buy frozen dinners. Microwave.
>
> Don't turn biotch on me, Jill. I cook all the time, large on weekends or
> days off, but I won't ruin a real steak with some nonsense recipe. I'll
> cook it right and use it differently. OK?
>
Okay. We obviously are not talking about the same kind of steak. Some
cuts do not benefit from grilling or searing. They'll never get tender
unless they're braised. Surely you recognize that much. I wouldn't use
ribeye to make Swiss Steak. I certainly wouldn't use it to make country
fried steak.

Jill