On 2017-03-17 3:55 PM, 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 is not a grilling steak. It is a braised dish using a
cheaper cut of beef. We had it frequently when I was a kid and I can't
say it was a favourite of mine.
>

On Friday, March 17, 2017 at 10:04:10 AM UTC-10, Gary wrote:
> 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.

We had round steak because it was a cheaper cut. If you do it right it's going to be pretty tasty. I also use round steak for stir-fry. That's pretty good too.

On Fri, 17 Mar 2017 17:43:00 -0400, jmcquown >
wrote:

>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

calm yourself. He got stuck in his zip this morning and it has ruined
his day
Janet US

On 3/17/2017 11:11 PM, U.S. Janet B. wrote:
> On Fri, 17 Mar 2017 17:43:00 -0400, jmcquown >
> wrote:
>
>> 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
>
> calm yourself. He got stuck in his zip this morning and it has ruined
> his day
> Janet US
>
Thank you for the laugh!

Jill

On 3/18/2017 12:20 PM, Gary wrote:
> jmcquown wrote:
>>
>> U.S. Janet B. wrote:
>>> calm yourself. He got stuck in his zip this morning and it has ruined
>>> his day
>>> Janet US
>
> Way worse than that Janet, sadly. ;o
>
>
>>>
>> Thank you for the laugh!
>
> Lol. Yeah, that made me laugh too.
> First off, yeah I picked on Jill yesterday. Teasing her but yes, mean
> teasing. Sorry Jill. Just know that if I didn't like you I would never
> talk to you. Mean teasing is.... (just my bad side occasionally, I
> suppose)
>
I figured you were being purposefully obtuse. Or feeling a little
combative. We all have those days.

> So anyway, about the zipper thing. I've done that way in the past and
> even though it's funny, it's not funny at all when it actually happens.
> hahaha Ever see that one part of the movie, "Something about Mary"
> where he's picking her up for the prom and that happens? That cracked
> me up only because I have been there and done that. oh man. Smart
> older men always wear underpants. That prevents that. heheh hahaha
>
I never saw the movie but I do believe it's always a good idea to wear
underpants. Young or old, "going commando", i.e. not wearing underpants
is simply not hygenic.

Know what irritates me? Toilet paper commercials (Cottonelle brand)
asking if, after using it, you'd be willing to "go commando". Really?
Sorry, but I think I'll keep wearing my panties. I hope all the men out
there are also wearing underwear.

Jill

jmcquown wrote:
>
> U.S. Janet B. wrote:
> > calm yourself. He got stuck in his zip this morning and it has ruined
> > his day
> > Janet US

Way worse than that Janet, sadly. ;o


> >
> Thank you for the laugh!

Lol. Yeah, that made me laugh too.
First off, yeah I picked on Jill yesterday. Teasing her but yes, mean
teasing. Sorry Jill. Just know that if I didn't like you I would never
talk to you. Mean teasing is.... (just my bad side occasionally, I
suppose)

So anyway, about the zipper thing. I've done that way in the past and
even though it's funny, it's not funny at all when it actually happens.
hahaha Ever see that one part of the movie, "Something about Mary"
where he's picking her up for the prom and that happens? That cracked
me up only because I have been there and done that. oh man. Smart
older men always wear underpants. That prevents that. heheh hahaha

> >>
> Did you miss the part where I said I let the answering machine pick up?
> He'll figure it out. I guess he gets bored when his wife goes skiing
> or to visit her kids.
>
> Jill

Jill, Sheldon and I used to talk like that too, one day we had words, I am dead to him, he is dead to me.,

"jmcquown" > wrote in message
news
> I never saw the movie but I do believe it's always a good idea to wear
> underpants. Young or old, "going commando", i.e. not wearing underpants
> is simply not hygenic.
>
> Know what irritates me? Toilet paper commercials (Cottonelle brand)
> asking if, after using it, you'd be willing to "go commando". Really?
> Sorry, but I think I'll keep wearing my panties. I hope all the men out
> there are also wearing underwear.
>
> Jill


The only men I would ever be interested in would definitely have underwear
on! LOL

Cheri

On Sat, 18 Mar 2017 11:55:09 -0400, jmcquown >
wrote:

>On 3/18/2017 12:20 PM, Gary wrote:
>> jmcquown wrote:
>>>
>>> U.S. Janet B. wrote:
>>>> calm yourself. He got stuck in his zip this morning and it has ruined
>>>> his day
>>>> Janet US
>>
>> Way worse than that Janet, sadly. ;o
>>
>>
>>>>
>>> Thank you for the laugh!
>>
>> Lol. Yeah, that made me laugh too.
>> First off, yeah I picked on Jill yesterday. Teasing her but yes, mean
>> teasing. Sorry Jill. Just know that if I didn't like you I would never
>> talk to you. Mean teasing is.... (just my bad side occasionally, I
>> suppose)
>>
>I figured you were being purposefully obtuse. Or feeling a little
>combative. We all have those days.
>
>> So anyway, about the zipper thing. I've done that way in the past and
>> even though it's funny, it's not funny at all when it actually happens.
>> hahaha Ever see that one part of the movie, "Something about Mary"
>> where he's picking her up for the prom and that happens? That cracked
>> me up only because I have been there and done that. oh man. Smart
>> older men always wear underpants. That prevents that. heheh hahaha
>>
>I never saw the movie but I do believe it's always a good idea to wear
>underpants. Young or old, "going commando", i.e. not wearing underpants
>is simply not hygenic.
>
>Know what irritates me? Toilet paper commercials (Cottonelle brand)
>asking if, after using it, you'd be willing to "go commando". Really?
>Sorry, but I think I'll keep wearing my panties. I hope all the men out
>there are also wearing underwear.
>
>Jill

I keep thinking that my mother would never be able to watch TV these
days.
Janet US

"U.S. Janet B." > wrote in message
...
> On Sat, 18 Mar 2017 11:55:09 -0400, jmcquown >
> wrote:
>
>>On 3/18/2017 12:20 PM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> U.S. Janet B. wrote:
>>>>> calm yourself. He got stuck in his zip this morning and it has ruined
>>>>> his day
>>>>> Janet US
>>>
>>> Way worse than that Janet, sadly. ;o
>>>
>>>
>>>>>
>>>> Thank you for the laugh!
>>>
>>> Lol. Yeah, that made me laugh too.
>>> First off, yeah I picked on Jill yesterday. Teasing her but yes, mean
>>> teasing. Sorry Jill. Just know that if I didn't like you I would never
>>> talk to you. Mean teasing is.... (just my bad side occasionally, I
>>> suppose)
>>>
>>I figured you were being purposefully obtuse. Or feeling a little
>>combative. We all have those days.
>>
>>> So anyway, about the zipper thing. I've done that way in the past and
>>> even though it's funny, it's not funny at all when it actually happens.
>>> hahaha Ever see that one part of the movie, "Something about Mary"
>>> where he's picking her up for the prom and that happens? That cracked
>>> me up only because I have been there and done that. oh man. Smart
>>> older men always wear underpants. That prevents that. heheh hahaha
>>>
>>I never saw the movie but I do believe it's always a good idea to wear
>>underpants. Young or old, "going commando", i.e. not wearing underpants
>>is simply not hygenic.
>>
>>Know what irritates me? Toilet paper commercials (Cottonelle brand)
>>asking if, after using it, you'd be willing to "go commando". Really?
>>Sorry, but I think I'll keep wearing my panties. I hope all the men out
>>there are also wearing underwear.
>>
>>Jill
>
> I keep thinking that my mother would never be able to watch TV these
> days.
> Janet US


Some of the commercials are absolutely disgusting, of course I'm older, so
maybe the younger people find them humorous etc., I don't. When I find a
commercial too far over the top, I usually don't buy or use the product as
my way of objecting.

Cheri

On 3/18/2017 12:42 PM, U.S. Janet B. wrote:
> On Sat, 18 Mar 2017 11:55:09 -0400, jmcquown >
> wrote:
>
>> Know what irritates me? Toilet paper commercials (Cottonelle brand)
>> asking if, after using it, you'd be willing to "go commando". Really?
>> Sorry, but I think I'll keep wearing my panties. I hope all the men out
>> there are also wearing underwear.
>>
>> Jill
>
> I keep thinking that my mother would never be able to watch TV these
> days.
> Janet US
>
Ditto! But I think my mother and I would have laughed about some of it.
Naked dating? Really? I skip right over those channels.

Go comando... nope. I do hope my neighbors aren't walking around
without underwear, either.

Jill

On 3/18/2017 11:55 AM, jmcquown wrote:

> Know what irritates me? Toilet paper commercials (Cottonelle brand)
> asking if, after using it, you'd be willing to "go commando". Really?
> Sorry, but I think I'll keep wearing my panties. I hope all the men out
> there are also wearing underwear.
>
> Jill

I always thought it was a dumb commercial too. Anyone with any couth
(pun intended) knows there is good reason to have undies, male or
female. You may be very clean at that point but as you go through the
day, body functions happen.

On 3/18/2017 1:34 PM, Ed Pawlowski wrote:
> On 3/18/2017 11:55 AM, jmcquown wrote:
>
>> Know what irritates me? Toilet paper commercials (Cottonelle brand)
>> asking if, after using it, you'd be willing to "go commando". Really?
>> Sorry, but I think I'll keep wearing my panties. I hope all the men out
>> there are also wearing underwear.
>>
>> Jill
>
> I always thought it was a dumb commercial too. Anyone with any couth
> (pun intended) knows there is good reason to have undies, male or
> female. You may be very clean at that point but as you go through the
> day, body functions happen.

It's a disgusting commercial. Pretty much suggests people should not
wear underpants. We get you so clean you don't have to! Uh... only
temporarily.

Jill

On 2017-03-18 2:06 PM, jmcquown wrote:

>> I always thought it was a dumb commercial too. Anyone with any couth
>> (pun intended) knows there is good reason to have undies, male or
>> female. You may be very clean at that point but as you go through the
>> day, body functions happen.
>
> It's a disgusting commercial. Pretty much suggests people should not
> wear underpants. We get you so clean you don't have to! Uh... only
> temporarily.

Yep, it is disgusting. I am pretty sure that it is meant to conjure an
image of something disgusting. I doubt that many people watching it
would thing that the TP got them clean enough to go without underwear,
but there are likely a lot of people watching it who might buy it
because they think that using it will keep their underwear cleaner.

A couple years ago I was at the gym and was unfortunate enough to have
some bend over and there was a very obvious and disgusting brown stain
on his underwear. Ever since then, whenever I see the guy I thing "Skid
Mark" and avert my eyes.

Gary wrote in rec.food.cooking:

> 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.

In an odd twist, we did 'chicken fried steak' last week (I think it was
Wednesday). We used deboned lamb shoulder blade cut. Remove the outer
band of fat so it doenst curl and it works nicely. Cover with a white
mushroom gravy for traditional but we went brown curry (rogan josh)
sauce.

--

Gary wrote in rec.food.cooking:

> "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.

Gary, each type of cut (based on part of the animal) has it's own
treatment that is generally optimal. I;m guessing you are not familiar
with making pot roast?


--

dsi1 wrote in rec.food.cooking:

> On Friday, March 17, 2017 at 10:04:10 AM UTC-10, Gary wrote:
> > 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.
>
> We had round steak because it was a cheaper cut. If you do it right
> it's going to be pretty tasty. I also use round steak for stir-fry.
> That's pretty good too.

Round steak takes well also to stroganoff. You add it to the cooked
dish (already cut to strips) and heat to point where it is medium done.
Serve.

--

U.S. Janet B. wrote in rec.food.cooking:

> 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

Actually there are other ways. Not the normal treatment but they work.
It was my 'go to' for my southern chilli made in a large cast iron with
lots of other things including th dried beans. It takes 24 hours to be
ready to eat so call this 'low and slow cooking'.

--

On 3/18/2017 6:42 AM, U.S. Janet B. wrote:
> On Sat, 18 Mar 2017 11:55:09 -0400, jmcquown >
> wrote:
>
>> On 3/18/2017 12:20 PM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> U.S. Janet B. wrote:
>>>>> calm yourself. He got stuck in his zip this morning and it has ruined
>>>>> his day
>>>>> Janet US
>>>
>>> Way worse than that Janet, sadly. ;o
>>>
>>>
>>>>>
>>>> Thank you for the laugh!
>>>
>>> Lol. Yeah, that made me laugh too.
>>> First off, yeah I picked on Jill yesterday. Teasing her but yes, mean
>>> teasing. Sorry Jill. Just know that if I didn't like you I would never
>>> talk to you. Mean teasing is.... (just my bad side occasionally, I
>>> suppose)
>>>
>> I figured you were being purposefully obtuse. Or feeling a little
>> combative. We all have those days.
>>
>>> So anyway, about the zipper thing. I've done that way in the past and
>>> even though it's funny, it's not funny at all when it actually happens.
>>> hahaha Ever see that one part of the movie, "Something about Mary"
>>> where he's picking her up for the prom and that happens? That cracked
>>> me up only because I have been there and done that. oh man. Smart
>>> older men always wear underpants. That prevents that. heheh hahaha
>>>
>> I never saw the movie but I do believe it's always a good idea to wear
>> underpants. Young or old, "going commando", i.e. not wearing underpants
>> is simply not hygenic.
>>
>> Know what irritates me? Toilet paper commercials (Cottonelle brand)
>> asking if, after using it, you'd be willing to "go commando". Really?
>> Sorry, but I think I'll keep wearing my panties. I hope all the men out
>> there are also wearing underwear.
>>
>> Jill
>
> I keep thinking that my mother would never be able to watch TV these
> days.
> Janet US
>

It's no country for old men - it never has been and I suspect that it
never will be. Our job now is to sit back and complain about the general
state of things.

On 3/18/2017 11:25 AM, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
>> On Friday, March 17, 2017 at 10:04:10 AM UTC-10, Gary wrote:
>>> 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.
>>
>> We had round steak because it was a cheaper cut. If you do it right
>> it's going to be pretty tasty. I also use round steak for stir-fry.
>> That's pretty good too.
>
> Round steak takes well also to stroganoff. You add it to the cooked
> dish (already cut to strips) and heat to point where it is medium done.
> Serve.
>

That's an interesting way to cook a round. Will test it out someday. I
like to cut the round steak into strips and season and then add some
corn starch and some shoyu. Then it's fried at high heat in a good
amount of oil until browned. It comes out tasty and tender. I cannot say
how that works. I suppose you could then add it to stroganoff too.

dsi1 wrote in rec.food.cooking:

> On 3/18/2017 11:25 AM, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Friday, March 17, 2017 at 10:04:10 AM UTC-10, Gary wrote:
> > > > 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.
> > >
> > > We had round steak because it was a cheaper cut. If you do it
> > > right it's going to be pretty tasty. I also use round steak for
> > > stir-fry. That's pretty good too.
> >
> > Round steak takes well also to stroganoff. You add it to the cooked
> > dish (already cut to strips) and heat to point where it is medium
> > done. Serve.
> >
>
> That's an interesting way to cook a round. Will test it out someday.
> I like to cut the round steak into strips and season and then add
> some corn starch and some shoyu. Then it's fried at high heat in a
> good amount of oil until browned. It comes out tasty and tender. I
> cannot say how that works. I suppose you could then add it to
> stroganoff too.

Thats a new way to me to fry it but I may try it some day!

On the stroganoff, it's added raw as it is in thin slivers and cooked
at the last of the dish until just barely done then add your sour cream
and stir and heat just until warm again from the cold sour cream.

--

On Saturday, March 18, 2017 at 1:38:14 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On 3/18/2017 11:25 AM, cshenk wrote:
> > > dsi1 wrote in rec.food.cooking:
> > >
> > > > On Friday, March 17, 2017 at 10:04:10 AM UTC-10, Gary wrote:
> > > > > 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.
> > > >
> > > > We had round steak because it was a cheaper cut. If you do it
> > > > right it's going to be pretty tasty. I also use round steak for
> > > > stir-fry. That's pretty good too.
> > >
> > > Round steak takes well also to stroganoff. You add it to the cooked
> > > dish (already cut to strips) and heat to point where it is medium
> > > done. Serve.
> > >
> >
> > That's an interesting way to cook a round. Will test it out someday.
> > I like to cut the round steak into strips and season and then add
> > some corn starch and some shoyu. Then it's fried at high heat in a
> > good amount of oil until browned. It comes out tasty and tender. I
> > cannot say how that works. I suppose you could then add it to
> > stroganoff too.
>
> Thats a new way to me to fry it but I may try it some day!
>
> On the stroganoff, it's added raw as it is in thin slivers and cooked
> at the last of the dish until just barely done then add your sour cream
> and stir and heat just until warm again from the cold sour cream.
>
> --

Frying sliced beef with a cornstarch marinade is a basic Chinese technique but my guess is that it would work well in a dish like stroganoff. It's important not to cook the meat much after frying.

On 3/18/2017 5:20 PM, cshenk wrote:
> Gary wrote in rec.food.cooking:
>
>> "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.
>
> Gary, each type of cut (based on part of the animal) has it's own
> treatment that is generally optimal. I;m guessing you are not familiar
> with making pot roast?
>
>
Gary hates pot roast.

Jill

On 3/18/2017 5:10 PM, cshenk wrote:
> Gary wrote in rec.food.cooking:
>
>> 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.
>
> In an odd twist, we did 'chicken fried steak' last week (I think it was
> Wednesday). We used deboned lamb shoulder blade cut. Remove the outer
> band of fat so it doenst curl and it works nicely. Cover with a white
> mushroom gravy for traditional but we went brown curry (rogan josh)
> sauce.
>
Regardless of the cut of meat, I'd hardly call mushroom gravy
"traditional" for chicken/country fried steak. It's generally cream
gravy with lots of pepper, no shrooms involved.

Jill

"jmcquown" > wrote in message
news
> Regardless of the cut of meat, I'd hardly call mushroom gravy
> "traditional" for chicken/country fried steak. It's generally cream gravy
> with lots of pepper, no shrooms involved.
>
> Jill

Cream gravy, lots of pepper, nothing else is the way I've always known it.

Cheri

On Saturday, March 18, 2017 at 5:20:45 PM UTC-4, cshenk wrote:
> Gary wrote in rec.food.cooking:
>
> > "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.
>
> Gary, each type of cut (based on part of the animal) has it's own
> treatment that is generally optimal. I;m guessing you are not familiar
> with making pot roast?

Dear God, no! Don't get Gary started on pot roast. He's never had a
good one, so he doesn't think pot roast can be good.

Cindy Hamilton

On Saturday, March 18, 2017 at 5:25:44 PM UTC-4, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Friday, March 17, 2017 at 10:04:10 AM UTC-10, Gary wrote:
> > > 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.
> >
> > We had round steak because it was a cheaper cut. If you do it right
> > it's going to be pretty tasty. I also use round steak for stir-fry.
> > That's pretty good too.
>
> Round steak takes well also to stroganoff. You add it to the cooked
> dish (already cut to strips) and heat to point where it is medium done.
> Serve.

Provided that you're in the "Stroganoff is a braise" school. I'm in
the "Stroganoff is a sauté with a pan sauce" school, so I always
use a tender cut.

Cindy Hamilton

On Saturday, March 18, 2017 at 7:38:14 PM UTC-4, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On 3/18/2017 11:25 AM, cshenk wrote:
> > > dsi1 wrote in rec.food.cooking:
> > >
> > > > On Friday, March 17, 2017 at 10:04:10 AM UTC-10, Gary wrote:
> > > > > 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.
> > > >
> > > > We had round steak because it was a cheaper cut. If you do it
> > > > right it's going to be pretty tasty. I also use round steak for
> > > > stir-fry. That's pretty good too.
> > >
> > > Round steak takes well also to stroganoff. You add it to the cooked
> > > dish (already cut to strips) and heat to point where it is medium
> > > done. Serve.
> > >
> >
> > That's an interesting way to cook a round. Will test it out someday.
> > I like to cut the round steak into strips and season and then add
> > some corn starch and some shoyu. Then it's fried at high heat in a
> > good amount of oil until browned. It comes out tasty and tender. I
> > cannot say how that works. I suppose you could then add it to
> > stroganoff too.
>
> Thats a new way to me to fry it but I may try it some day!
>
> On the stroganoff, it's added raw as it is in thin slivers and cooked
> at the last of the dish until just barely done then add your sour cream
> and stir and heat just until warm again from the cold sour cream.

Interesting. That's a method with which I was unfamiliar. I guess there
are three schools of Stroganoff.

Cindy Hamilton

On 3/18/2017 8:19 PM, Cheri wrote:
> "jmcquown" > wrote in message
> news >
>> Regardless of the cut of meat, I'd hardly call mushroom gravy
>> "traditional" for chicken/country fried steak. It's generally cream
>> gravy with lots of pepper, no shrooms involved.
>>
>> Jill
>
> Cream gravy, lots of pepper, nothing else is the way I've always known it.
>
> Cheri
>
>
I've lived in a lot of places, eaten a lot of regional variations on the
dish. Never any mushrooms. Nothing wrong with tweaking recipes, of
course, but I would never call mushroom gravy with CFS "traditional". I
have eaten in a couple of restaurants that offered the option of brown
gravy instead but the default was still peppery cream gravy.

Jill

On 3/19/2017 7:32 AM, Cindy Hamilton wrote:
> On Saturday, March 18, 2017 at 5:25:44 PM UTC-4, cshenk wrote:
>>
>> Round steak takes well also to stroganoff. You add it to the cooked
>> dish (already cut to strips) and heat to point where it is medium done.
>> Serve.
>
> Provided that you're in the "Stroganoff is a braise" school. I'm in
> the "Stroganoff is a sauté with a pan sauce" school, so I always
> use a tender cut.
>
> Cindy Hamilton
>
On the rare occasions my mother made beef stroganoff when I was a child,
she used beef tenderloin. It was always when my parents were having
company, not a dish she made to feed the family.

Jill

On 3/19/2017 1:18 PM, Gary wrote:
> dsi1 wrote:
>>
>> That's an interesting way to cook a round. Will test it out someday. I
>> like to cut the round steak into strips and season and then add some
>> corn starch and some shoyu. Then it's fried at high heat in a good
>> amount of oil until browned. It comes out tasty and tender.
>
> I so love that or a variation. Use to thin slice whatever cut of beef
> and marinate it for a bit in a cooked/thickened soy sauce and cornstarch
> mix. Then thread onto bamboo sticks and on the grill. As they cook,
> brush on more of the soy sauce/cornstarch marinade. Oh yeah.
>
> I'll have to try the shoyu (aka Tamari?). Might make a better
> difference.
>
Shoyu is soy sauce.

Jill

On 2017-03-19, jmcquown > wrote:

> dish. Never any mushrooms. Nothing wrong with tweaking recipes, of
> course, but I would never call mushroom gravy with CFS "traditional".

Agree.

First time I hunted/killed a pheasant, cut the bird up, OK, but the
meat was extremely tough. The next bird, I braised in a simple
beef/mushroom sauce. Came out so good, I've never eaten another
pheasant any other way.

CFS? Needs country/mill/sausage/milk gravy. I had my usual biskies
n' gravy, fer breakfast. Got some homemade mushroom soup in my
freezer (I add cream). Never the twain shall meet, though!

nb

dsi1 wrote:
>
> That's an interesting way to cook a round. Will test it out someday. I
> like to cut the round steak into strips and season and then add some
> corn starch and some shoyu. Then it's fried at high heat in a good
> amount of oil until browned. It comes out tasty and tender.

I so love that or a variation. Use to thin slice whatever cut of beef
and marinate it for a bit in a cooked/thickened soy sauce and cornstarch
mix. Then thread onto bamboo sticks and on the grill. As they cook,
brush on more of the soy sauce/cornstarch marinade. Oh yeah.

I'll have to try the shoyu (aka Tamari?). Might make a better
difference.

On 19 Mar 2017 17:17:55 GMT, notbob > wrote:

>On 2017-03-19, jmcquown > wrote:
>
>> dish. Never any mushrooms. Nothing wrong with tweaking recipes, of
>> course, but I would never call mushroom gravy with CFS "traditional".
>
>Agree.
>
>First time I hunted/killed a pheasant, cut the bird up, OK, but the
>meat was extremely tough. The next bird, I braised in a simple
>beef/mushroom sauce. Came out so good, I've never eaten another
>pheasant any other way.
>
>CFS? Needs country/mill/sausage/milk gravy. I had my usual biskies
>n' gravy, fer breakfast. Got some homemade mushroom soup in my
>freezer (I add cream). Never the twain shall meet, though!
>
>nb

most small game needs to be done that way. Leaping through trees,
running for cover and up, up and away takes a lot of muscle work
Janet US

On 3/19/2017 1:17 PM, notbob wrote:
> On 2017-03-19, jmcquown > wrote:
>
>> dish. Never any mushrooms. Nothing wrong with tweaking recipes, of
>> course, but I would never call mushroom gravy with CFS "traditional".
>
> Agree.
>
> CFS? Needs country/mill/sausage/milk gravy. I had my usual biskies
> n' gravy, fer breakfast. Got some homemade mushroom soup in my
> freezer (I add cream). Never the twain shall meet, though!
>
> nb
>
I doubt many people here who like and have made/eaten CFS would say
mushroom gravy is "traditional". I sure as heck wouldn't put mushroom
gravy on biscuits.

Jill

On 2017-03-19 1:42 PM, U.S. Janet B. wrote:
> On 19 Mar 2017 17:17:55 GMT, notbob > wrote:
heasant any other way.
>>
>> CFS? Needs country/mill/sausage/milk gravy. I had my usual biskies
>> n' gravy, fer breakfast. Got some homemade mushroom soup in my
>> freezer (I add cream). Never the twain shall meet, though!
>>
>> nb
>
> most small game needs to be done that way. Leaping through trees,
> running for cover and up, up and away takes a lot of muscle work


I went partridge hunting once and found the meat reasonably tender. It
was sure easy to prepare. Stand on the wings and pull the feet and the
breast meat pops right out. Season it with salt and pepper and fry in
butter.

On 2017-03-19 1:42 PM, jmcquown wrote:
> On 3/19/2017 1:17 PM, notbob wrote:
>> On 2017-03-19, jmcquown > wrote:
>>
>>> dish. Never any mushrooms. Nothing wrong with tweaking recipes, of
>>> course, but I would never call mushroom gravy with CFS "traditional".
>>
>> Agree.
>>
>> CFS? Needs country/mill/sausage/milk gravy. I had my usual biskies
>> n' gravy, fer breakfast. Got some homemade mushroom soup in my
>> freezer (I add cream). Never the twain shall meet, though!
>>
>> nb
>>
> I doubt many people here who like and have made/eaten CFS would say
> mushroom gravy is "traditional". I sure as heck wouldn't put mushroom
> gravy on biscuits.

I am still stuck at the idea of biscuits and gravy.

On 2017-03-19, U.S Janet B > wrote:

> On 19 Mar 2017 17:17:55 GMT, notbob > wrote:

>>First time I hunted/killed a pheasant, cut the bird up, OK, but the
>>meat was extremely tough. The next bird, I braised in a simple
>>beef/mushroom sauce. Came out so good, I've never eaten another
>>pheasant any other way.

> most small game needs to be done that way. Leaping through trees,
> running for cover and up, up and away takes a lot of muscle work

Agree.

I've also found pen-raised pheasant has more fat and is much more
tender than true wild pheasant. Planned hunts often let pen-raised
pheasant loose in the field.

I'm no great hunter, but I've seen a pheasant disappear in a freshly
mown alfalfa field of 1/2 inch stubble. That pheasant did not break
until I almost stepped on it and I still didn't see it until it DID
break (fly). Made me a firm believer in camo! 8|

nb

On 2017-03-19, jmcquown > wrote:


> mushroom gravy is "traditional". I sure as heck wouldn't put mushroom
> gravy on biscuits.

Likewise...........

I haven't had biskies n' gravy fer yrs. Gotta a hankerin', couple mos
ago, so ordered some at a resto. Loved 'em so much, I've been eating
them most every day. I'll grow tired of 'em eventually, but until
then .....biskies n' gravy, every day!!

Even made decent biscuits ("biskies") outta Gold Medal Flour. Not
exactly White Lily (which I've tried and they don't fly at 8K ft
elev), but they'll do.

nb

On Sun, 19 Mar 2017 04:31:44 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, March 18, 2017 at 5:20:45 PM UTC-4, cshenk wrote:
>> Gary wrote in rec.food.cooking:
>>
>> > "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.
>>
>> Gary, each type of cut (based on part of the animal) has it's own
>> treatment that is generally optimal. I;m guessing you are not familiar
>> with making pot roast?
>
>Dear God, no! Don't get Gary started on pot roast. He's never had a
>good one, so he doesn't think pot roast can be good.

When I still ate meat, I wasn't a fan either. Nursing home food.