Stir fried beef with sweet red peppers, ok?
Did a shortcut on the marinade (some bottled crap) and it was awful -
tasteless. Used a small hunk of top round that I sliced thin.
When I went to thicken up the "glaze" (which was going to be "sauce" by
virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
tasteless mess and a waste of a good sweet pepper. Rob said it was okay
so I said he could eat as much of it as normally would then, liar. I
gave up on mine and absolved him from the rest of his and chucked the
rest. Thank God for the rice! Sticky like I like it.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu, 27 Jan 2005 20:03:18 -0600, Melba's Jammin'
> wrote:

>Stir fried beef with sweet red peppers, ok?
>Did a shortcut on the marinade (some bottled crap) and it was awful -
>tasteless. Used a small hunk of top round that I sliced thin.
>When I went to thicken up the "glaze" (which was going to be "sauce" by
>virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
>tasteless mess and a waste of a good sweet pepper. Rob said it was okay
>so I said he could eat as much of it as normally would then, liar. I
>gave up on mine and absolved him from the rest of his and chucked the
>rest. Thank God for the rice! Sticky like I like it.

You can't call yourself a cook, IMHO, unless you make up recipes
according to the ingredients at hand or according to what you think
might work. Otherwise, you're just a recipe reader/performer. And
sometimes successful recipes are made in error (witness my favorite
barbeque sauce, wherein I multiplied the Worcestershire sauce
wrong...still make that "mistake" every time I make it). Cooking is a
science, but it's also an art, AFAICS, and if you don't occasionally
come up with something that has you wondering, "Whatinhell made me
think *this* was a good idea?" you're not trying. So, girlfriend, you
were trying.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Melba,
WOW.. this gives me hope! Hang in there, wuman!
lucy

"Melba's Jammin'" > wrote in message
...
> Stir fried beef with sweet red peppers, ok?
> Did a shortcut on the marinade (some bottled crap) and it was awful -
> tasteless. Used a small hunk of top round that I sliced thin.
> When I went to thicken up the "glaze" (which was going to be "sauce" by
> virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
> tasteless mess and a waste of a good sweet pepper. Rob said it was okay
> so I said he could eat as much of it as normally would then, liar. I
> gave up on mine and absolved him from the rest of his and chucked the
> rest. Thank God for the rice! Sticky like I like it.
> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> Stir fried beef with sweet red peppers, ok?
> Did a shortcut on the marinade (some bottled crap) and it
> was awful - tasteless. Used a small hunk of top round
> that I sliced thin. When I went to thicken up the "glaze"
> (which was going to be "sauce" by virtue of quantity), I
> dumped too much cornstarch in it. Godawful gluey
> tasteless mess and a waste of a good sweet pepper. Rob
> said it was okay so I said he could eat as much of it as
> normally would then, liar. I gave up on mine and
> absolved him from the rest of his and chucked the rest.
> Thank God for the rice! Sticky like I like it.

Having a "disaster" every now and then reminds you how well the other times
work out.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

Melba's Jammin' wrote:
> Stir fried beef with sweet red peppers, ok?
> Did a shortcut on the marinade (some bottled crap) and it was awful -
> tasteless. Used a small hunk of top round that I sliced thin.
> When I went to thicken up the "glaze" (which was going to be "sauce" by
> virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
> tasteless mess and a waste of a good sweet pepper. Rob said it was okay
> so I said he could eat as much of it as normally would then, liar. I
> gave up on mine and absolved him from the rest of his and chucked the
> rest. Thank God for the rice! Sticky like I like it.


You and top rounds don't seem to get along very well. IIRC, the
infamous Swiss Steak was also a top round.

Bob

Melba's Jammin' wrote:
> Stir fried beef with sweet red peppers, ok?
> Did a shortcut on the marinade (some bottled crap) and it was awful -
> tasteless. Used a small hunk of top round that I sliced thin.
> When I went to thicken up the "glaze" (which was going to be "sauce" by
> virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
> tasteless mess and a waste of a good sweet pepper. Rob said it was okay
> so I said he could eat as much of it as normally would then, liar. I
> gave up on mine and absolved him from the rest of his and chucked the
> rest. Thank God for the rice! Sticky like I like it.


I'm sorry you went to the trouble and didn't enjoy the results.
We had dinner at DD's--sauteed mahimahi, mashed cauliflower with
roasted garlic and melted cheese, and spinach. Rice pilaf for the
non-dieters. It was yummy. It's Good to be us, or at least it was tonight!

;-)
gloria p

On Thu, 27 Jan 2005 20:03:18 -0600, Melba's Jammin'
> wrote:

>Stir fried beef with sweet red peppers, ok?
>Did a shortcut on the marinade (some bottled crap) and it was awful -
>tasteless. Used a small hunk of top round that I sliced thin.
>When I went to thicken up the "glaze" (which was going to be "sauce" by
>virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
>tasteless mess and a waste of a good sweet pepper. Rob said it was okay
>so I said he could eat as much of it as normally would then, liar. I
>gave up on mine and absolved him from the rest of his and chucked the
>rest. Thank God for the rice! Sticky like I like it.

I have two big hungry dogs (lab mix and dalmatian). NOTHING goes to
waste. Cooking mistakes disappear in 30-seconds. ;-)

-Rusty

zxcvbob wrote:
> Melba's Jammin' wrote:
>> Stir fried beef with sweet red peppers, ok?
>> Did a shortcut on the marinade (some bottled crap) and it was awful -
>> tasteless. Used a small hunk of top round that I sliced thin.
>> When I went to thicken up the "glaze" (which was going to be "sauce"
>> by virtue of quantity), I dumped too much cornstarch in it.
>> Godawful gluey tasteless mess and a waste of a good sweet pepper.
>> Rob said it was okay so I said he could eat as much of it as
>> normally would then, liar. I gave up on mine and absolved him from
>> the rest of his and chucked the rest. Thank God for the rice!
>> Sticky like I like it.
>
>
> You and top rounds don't seem to get along very well. IIRC, the
> infamous Swiss Steak was also a top round.
>
> Bob

I remember that too, I think, Bob. No more top Round for her! <g>

kili

Melba's Jammin' wrote:


> Stir fried beef with sweet red peppers, ok?
> Did a shortcut on the marinade (some bottled crap) and it was awful -
> tasteless. Used a small hunk of top round that I sliced thin.
> When I went to thicken up the "glaze" (which was going to be "sauce" by
> virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
> tasteless mess and a waste of a good sweet pepper. Rob said it was okay
> so I said he could eat as much of it as normally would then, liar. I
> gave up on mine and absolved him from the rest of his and chucked the
> rest. Thank God for the rice! Sticky like I like it.


Doesn't sound too different from a lot of the stuff I've encountered at some
Chinese carry - out places...and I bet yours was a lot better than some of
the stuff I've had at such places.

--
Best
Greg

In article >,
wrote:

> Melba's Jammin' wrote:
> > Stir fried beef with sweet red peppers, ok?
(disaster snipped)
> I'm sorry you went to the trouble and didn't enjoy the results.
> We had dinner at DD's--sauteed mahimahi, mashed cauliflower with
> roasted garlic and melted cheese, and spinach. Rice pilaf for the
> non-dieters. It was yummy. It's Good to be us, or at least it was
> tonight!
>
> ;-)
> gloria p

Wench. (Not what I was initially going to call you.)
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > Stir fried beef with sweet red peppers, ok? Did a shortcut on the
> > marinade (some bottled crap) and it was awful - tasteless. Used a
> > small hunk of top round that I sliced thin. When I went to thicken
> > up the "glaze" (which was going to be "sauce" by virtue of
> > quantity), I dumped too much cornstarch in it. Godawful gluey
> > tasteless mess and a waste of a good sweet pepper. Rob said it was
> > okay so I said he could eat as much of it as normally would then,
> > liar. I gave up on mine and absolved him from the rest of his and
> > chucked the rest. Thank God for the rice! Sticky like I like it.

>
> You and top rounds don't seem to get along very well. IIRC, the
> infamous Swiss Steak was also a top round.
>
> Bob

Oh, STFU. LOL! Thin-sliced and marinated was the suggestion for the
rest of the Swish Steak top round. I've done stir-fry with plain ol'
round steak and haven't minded. It wasn't the meat that was flavorless,
it was the sauce. Gack.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, "kilikini"
> wrote:

> zxcvbob wrote:
> > Melba's Jammin' wrote:
(snip)
> > You and top rounds don't seem to get along very well. IIRC, the
> > infamous Swiss Steak was also a top round.
> >
> > Bob

> I remember that too, I think, Bob. No more top Round for her! <g>
>
> kili

Ppfftthhggbt! I might have another piece of it in the freezer yet. I'm
not going to pitch it. Might grind it for burger -- see if Sheldon's
right about grinding my own.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, "Pete Romfh"
> wrote:

> Melba's Jammin' wrote:
> > Stir fried beef with sweet red peppers, ok?
(details of flop snipped)
> Having a "disaster" every now and then reminds you how well the other
> times work out.


JAYzuzz! A philosopher. Thanks, Pete.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Terry Pulliam
Burd > wrote:
(snippage)
> >rest. Thank God for the rice! Sticky like I like it.

> AFAICS, and if you don't occasionally come up with something that has
> you wondering, "Whatinhell made me think *this* was a good idea?"
> you're not trying. So, girlfriend, you were trying.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

Try-ers try, and do-ers do. LOL! Squeaks, I've never cooked anything
for you (or manybody else on this group) but I haven't flubbed one like
that in a long time. Even that godawful Swiss Steak doesn't fall into
the same category. This was so bad on so many fronts. . . .and the
icing on the cake was dumping too much cornstarch into the liquid I was
going to "lightly thicken" for the glaze. I gotta get better drugs.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu, 27 Jan 2005 20:03:18 -0600, Melba's Jammin'
> wrote:

>Stir fried beef with sweet red peppers, ok?
>Did a shortcut on the marinade (some bottled crap) and it was awful -
>tasteless. Used a small hunk of top round that I sliced thin.
>When I went to thicken up the "glaze" (which was going to be "sauce" by
>virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
>tasteless mess and a waste of a good sweet pepper. Rob said it was okay
>so I said he could eat as much of it as normally would then, liar. I
>gave up on mine and absolved him from the rest of his and chucked the
>rest. Thank God for the rice! Sticky like I like it.

There's a reason for Pizza Hut, you know. We all choke in the kitchen
now and again.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

In article >, Michael Odom
> wrote:
> There's a reason for Pizza Hut, you know. We all choke in the kitchen
> now and again.

Himself won't eat pizza with cheese on it. Thanks, though. I guess.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, "Gregory
Morrow" <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net>
wrote:

> Melba's Jammin' wrote:
>
>
> > Stir fried beef with sweet red peppers, ok? Did a shortcut on the
> > marinade (some bottled crap) and it was awful - tasteless. Used a
> > small hunk of top round that I sliced thin. When I went to thicken
> > up the "glaze" (which was going to be "sauce" by virtue of
> > quantity), I dumped too much cornstarch in it. Godawful gluey
> > tasteless mess and a waste of a good sweet pepper. Rob said it was

> Doesn't sound too different from a lot of the stuff I've encountered
> at some Chinese carry - out places...and I bet yours was a lot better
> than some of the stuff I've had at such places.

Gregory, this had no taste. It was disgusting. Like Terry said, "what
the hell was I thinking?" I'd take the bet.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> In article >, "kilikini"
> > wrote:
>
> > zxcvbob wrote:
> > > Melba's Jammin' wrote:
> (snip)
> > > You and top rounds don't seem to get along very well. IIRC, the
> > > infamous Swiss Steak was also a top round.
> > >
> > > Bob
>
> > I remember that too, I think, Bob. No more top Round for her! <g>
> >
> > kili
>
> Ppfftthhggbt! I might have another piece of it in the freezer yet.
I'm
> not going to pitch it. Might grind it for burger -- see if Sheldon's

> right about grinding my own.
> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics

Barb, seriously, you've got to do a Swiss Steak in the crockpot like I
'splained in my e-mail. Got to! It is so incredibly fantastic, and
besides, I think it was Damsel's idea, which makes it even better.

N.

> wrote in message
ps.com...
>
> Melba's Jammin' wrote:
>> In article >, "kilikini"
>> > wrote:
>>
>> > zxcvbob wrote:
>> > > Melba's Jammin' wrote:
>> (snip)
>> > > You and top rounds don't seem to get along very well. IIRC, the
>> > > infamous Swiss Steak was also a top round.
>> > >
>> > > Bob
>>
>> > I remember that too, I think, Bob. No more top Round for her! <g>
>> >
>> > kili
>>
>> Ppfftthhggbt! I might have another piece of it in the freezer yet.
> I'm
>> not going to pitch it. Might grind it for burger -- see if Sheldon's
>
>> right about grinding my own.
>> --
>> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics
>
> Barb, seriously, you've got to do a Swiss Steak in the crockpot like I
> 'splained in my e-mail. Got to! It is so incredibly fantastic, and
> besides, I think it was Damsel's idea, which makes it even better.

Oh I missed that. Please may I have the recipe too?

"Melba's Jammin'" > wrote in message
...
snip>
> Himself won't eat pizza with cheese on it. Thanks, though. I guess.
> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.


And what kind of devoted spouse are you dearie......you should remove the
cheese for him first.
-Ginny

rofl.. you guys are crackin me up
lucy

"Melba's Jammin'" > wrote in message
...
> In article >, "Gregory
> Morrow" <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net>
> wrote:
>
>> Melba's Jammin' wrote:
>>
>>
>> > Stir fried beef with sweet red peppers, ok? Did a shortcut on the
>> > marinade (some bottled crap) and it was awful - tasteless. Used a
>> > small hunk of top round that I sliced thin. When I went to thicken
>> > up the "glaze" (which was going to be "sauce" by virtue of
>> > quantity), I dumped too much cornstarch in it. Godawful gluey
>> > tasteless mess and a waste of a good sweet pepper. Rob said it was
>
>> Doesn't sound too different from a lot of the stuff I've encountered
>> at some Chinese carry - out places...and I bet yours was a lot better
>> than some of the stuff I've had at such places.
>
> Gregory, this had no taste. It was disgusting. Like Terry said, "what
> the hell was I thinking?" I'd take the bet.
> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:

> In article >, "Gregory
> Morrow" <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net>
> wrote:
>
> > Melba's Jammin' wrote:
> >
> >
> > > Stir fried beef with sweet red peppers, ok? Did a shortcut on the
> > > marinade (some bottled crap) and it was awful - tasteless. Used a
> > > small hunk of top round that I sliced thin. When I went to thicken
> > > up the "glaze" (which was going to be "sauce" by virtue of
> > > quantity), I dumped too much cornstarch in it. Godawful gluey
> > > tasteless mess and a waste of a good sweet pepper. Rob said it was
>
> > Doesn't sound too different from a lot of the stuff I've encountered
> > at some Chinese carry - out places...and I bet yours was a lot better
> > than some of the stuff I've had at such places.
>
> Gregory, this had no taste. It was disgusting. Like Terry said, "what
> the hell was I thinking?" I'd take the bet.


Hey whenever I make something tasteless I always reach for the tabasco
sauce...it's "therapy" for lifeless food ;-)

--
Best
Greg

In article >, "Virginia Tadrzynski"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> snip>
> > Himself won't eat pizza with cheese on it. Thanks, though. I guess.
> > --
> > -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
>
>
> And what kind of devoted spouse are you dearie......you should remove the
> cheese for him first.
> -Ginny

<cough> He's not two years old. (Thanks for the laugh.)
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Melba's Jammin" wrote
> Stir fried beef with sweet red peppers, ok?
> Did a shortcut on the marinade (some bottled crap) and it was awful -
> tasteless. Used a small hunk of top round that I sliced thin.
> When I went to thicken up the "glaze" (which was going to be "sauce" by
> virtue of quantity), I dumped too much cornstarch in it. Godawful gluey
> tasteless mess and a waste of a good sweet pepper. Rob said it was okay
> so I said he could eat as much of it as normally would then, liar. I
> gave up on mine and absolved him from the rest of his and chucked the
> rest. Thank God for the rice! Sticky like I like it.
> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.

Hi, Barb---

When I started stir frying, I just returned to my days of major Chinese
cooking for an easy marinade for beef and pork. I just mix soy sauce (no
special type) 2 to 1 with water and add a heaping soup spoon of granulated
sugar per cup (not much into using measuring spoons ;-) ). What could be
easier?

I also fry using the method I learned for Chinese cooking. I start with the
harder vegs such as carrots, pea pods, cauliflower and broccoli, and add the
softer vegs (like mushrooms, green onions and peppers) part way rather than
parboiling the harder vegs before frying. If you're using bean sprouts and
tomatoes, don't add these until just before removing the COMPLETED dish from
the pan/wok. The heat of the dish will cook them just enough. (I have 3
woks [2 purchased in a Taipei street market; I followed older women around
and bought what they bought], but I use a 5 qt. sauté pan to stir
fry---don't ask!) I also add a short glug (there's that precise measuring
again; probably about a tablespoon or to taste) of both chili oil and sesame
oil while frying.

Remove vegs from pan, and fry meat with marinade in same pan (again, I add
some chili oil and sesame oil). Add vegs back when meat is done, and mix
thoroughly. I use arrowroot to thicken the sauce/glace, and I sprinkle it
in directly (not mixed with water) until I like what I see. IMHO, it's much
nicer than cornstarch. At this point, add bean sprouts and tomatoes, and
mix thoroughly before remove to serving dish.

Pam

On Thu, 27 Jan 2005 20:03:18 -0600, Melba's Jammin'
> wrote:

> I dumped too much cornstarch in it.

I always blend my cornstarch (or flour) and water mixture
separately because I'm never quite sure how much I'm going
to need.

> Thank God for the rice! Sticky like I like it.

I love sticky rice too! Was it short or medium grain?

sf

Ed Grabau and Pam Jacoby wrote:
> "Melba's Jammin" wrote
>
>>Stir fried beef with sweet red peppers, ok?
>>Did a shortcut on the marinade (some bottled crap) and it was awful -
>>tasteless.
>>-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
>
>
> Hi, Barb---
>
> When I started stir frying, I just returned to my days of major Chinese
> cooking for an easy marinade for beef and pork. I just mix soy sauce (no
> special type) 2 to 1 with water and add a heaping soup spoon of granulated
> sugar per cup (not much into using measuring spoons ;-) ). What could be
> easier?


Well (not easier, but maybe tastier) but how about some minced garlic
and grated fresh ginger and a bit less sugar in that marinade?

gloria p

"Puester" wrote
> Ed Grabau and Pam Jacoby wrote:
>> When I started stir frying, I just returned to my days of major Chinese
>> cooking for an easy marinade for beef and pork. I just mix soy sauce (no
>> special type) 2 to 1 with water and add a heaping soup spoon of
>> granulated sugar per cup (not much into using measuring spoons ;-) ).
>> What could be easier?
>
>
> Well (not easier, but maybe tastier) but how about some minced garlic and
> grated fresh ginger and a bit less sugar in that marinade?
>
> gloria p

I do know what you're saying, GloriaP. Traditional Chinese recipes do not
add garlic and ginger in recipes, except where they definitely want them,
and exactly when they want them. American stir fry isn't even in the same
neighborhood as Chinese cooking, so I do not know when to add garlic and
ginger, but I do agree that the additions could add. I was just offering a
basic.

Pam

"Ed Grabau and Pam Jacoby"
> "Puester" wrote
>> Ed Grabau and Pam Jacoby wrote:
>>> When I started stir frying, I just returned to my days of major Chinese
>>> cooking for an easy marinade for beef and pork. I just mix soy sauce
>>> (no special type) 2 to 1 with water and add a heaping soup spoon of
>>> granulated sugar per cup (not much into using measuring spoons ;-) ).
>>> What could be easier?
>>
>>
>> Well (not easier, but maybe tastier) but how about some minced garlic and
>> grated fresh ginger and a bit less sugar in that marinade?
>>
>> gloria p
>
> I do know what you're saying, GloriaP. Traditional Chinese recipes do not
> add garlic and ginger in recipes, except where they definitely want them,
> and exactly when they want them. American stir fry isn't even in the same
> neighborhood as Chinese cooking, so I do not know when to add garlic and
> ginger, but I do agree that the additions could add. I was just offering
> a basic.
>
> Pam
Oops! Pam apologizes for sounding heavily confrontational. I'd like to say
that I'm not so---but, I think I am. I'd like to blame life and on and on,
but I just am.

On the other hand (happy face), I really can cook sometimes!

Pam

Dunno whether it was Ang or Bruce, but someone asked:

> What in the blazes in an American Stir Fry?

Steakummm, onions, mushrooms (optional), and green peppers (also optional).
Stir-fry in butter and add some cheese (American, provolone, whattevah...)
toward the end. Pile into a hoagie roll. You can add catsup, cherry peppers,
or other condiments as you like.

(What? Why are you all looking at me like that? It *is* an American
stir-fry, isn't it?)

Bob

Either Ang or Bruce asked:

> Yeah, righto. Well, you lost me on 'steakumm', 'American cheese', 'hoagie
> roll', 'catsup' and 'cherry peppers'. I have no idea what these things
> are. American delicacies?

They're not delicacies; they're popular abominations.

Don't they have search engines where you are?

Steakumm: http://www.steakumm.com/

American cheese:
http://www.epicurious.com/cooking/ho.../entry?id=1101

Hoagie:
http://www.epicurious.com/cooking/ho...h?query=hoagie

Catsup:
http://www.epicurious.com/cooking/ho...h?query=catsup

Cherry pepper:
http://www.epicurious.com/cooking/ho...=cherry+pepper

Hope this helps!

Bob

"Ang and Bruce" > wrote in message
t...
> says...
>> Either Ang or Bruce asked:
>>
>> > Yeah, righto. Well, you lost me on 'steakumm', 'American cheese',
>> > 'hoagie
>> > roll', 'catsup' and 'cherry peppers'. I have no idea what these things
>> > are. American delicacies?
>>

somebody said
>> They're not delicacies; they're popular abominations.

I can't imagine why you say that, although not gourmet food, what's
wrong with a hoagie roll or ketchup or american cheese? There is
very good american cheese available. I can leave or take the
steakumms, but the occasion sandwich, what the heck. You can
bet the ranch I wouldn't thin slice ribeye or whatever it is they
use on an authentic cheese steak.

What's wrong with cherry peppers, anyway?

>> Don't they have search engines where you are?
>
> Not in supermarkets, we have real food.

We happen to have real food in our supermarkets as well.

nancy

In article >,
wrote:

> On Thu, 27 Jan 2005 20:03:18 -0600, Melba's Jammin'
> > wrote:

> I always blend my cornstarch (or flour) and water mixture
> separately because I'm never quite sure how much I'm going
> to need.
> I love sticky rice too! Was it short or medium grain?
> sf

I did blend it separately -- then decided to dump it all in. Brain fart.
Medium grain.
--
-Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics
added 1-30-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, "Ed Grabau and Pam
Jacoby" <pjjehg @frontiernet.net> wrote:

> "Melba's Jammin" wrote
> > Stir fried beef with sweet red peppers, ok? Did a shortcut on the
> > marinade (some bottled crap) and it was awful - tasteless. Used a
> > small hunk of top round that I sliced thin. When I went to thicken
> > up the "glaze" (which was going to be "sauce" by virtue of
> > quantity), I dumped too much cornstarch in it. Godawful gluey
> > tasteless mess and a waste of a good sweet pepper. Rob said it was
> > okay so I said he could eat as much of it as normally would then,
> > liar. I gave up on mine and absolved him from the rest of his and
> > chucked the rest. Thank God for the rice! Sticky like I like it.
> > -- -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added
> > 1-23-05.
>
> Hi, Barb---
>
> When I started stir frying, I just returned to my days of major
> Chinese cooking for an easy marinade for beef and pork. I just mix
> soy sauce (no special type) 2 to 1 with water and add a heaping soup
> spoon of granulated sugar per cup (not much into using measuring
> spoons ;-) ). What could be easier?
>
> I also fry using the method I learned for Chinese cooking. I start
> with the harder vegs such as carrots, pea pods, cauliflower and
> broccoli, and add the softer vegs (like mushrooms, green onions and
> peppers) part way rather than parboiling the harder vegs before
> frying. If you're using bean sprouts and tomatoes, don't add these
> until just before removing the COMPLETED dish from the pan/wok. The
> heat of the dish will cook them just enough. (I have 3 woks [2
> purchased in a Taipei street market; I followed older women around
> and bought what they bought], but I use a 5 qt. sauté pan to stir
> fry---don't ask!) I also add a short glug (there's that precise
> measuring again; probably about a tablespoon or to taste) of both
> chili oil and sesame oil while frying.
>
> Remove vegs from pan, and fry meat with marinade in same pan (again,
> I add some chili oil and sesame oil). Add vegs back when meat is
> done, and mix thoroughly. I use arrowroot to thicken the
> sauce/glace, and I sprinkle it in directly (not mixed with water)
> until I like what I see. IMHO, it's much nicer than cornstarch. At
> this point, add bean sprouts and tomatoes, and mix thoroughly before
> remove to serving dish.

> Pam

Oh, it's not like I've never done this before, Pam. LOL! The only
thing that applies to any of it was Squeaks' remark about "what the hell
was I thinking?" Brain cells were on hiatus.
--
-Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics
added 1-30-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, "Bob"
> wrote:

> Either Ang or Bruce asked:
>
> > Yeah, righto. Well, you lost me on 'steakumm', 'American cheese',
> > 'hoagie
> > roll', 'catsup' and 'cherry peppers'. I have no idea what these things
> > are. American delicacies?
>
> They're not delicacies; they're popular abominations.
>
> Don't they have search engines where you are?
>
> Steakumm: http://www.steakumm.com/
>
> American cheese:
> http://www.epicurious.com/cooking/ho.../entry?id=1101
>
> Hoagie:
> http://www.epicurious.com/cooking/ho...rch?query=hoag
> ie
>
> Catsup:
> http://www.epicurious.com/cooking/ho...rch?query=cats
> up
>
> Cherry pepper:
> http://www.epicurious.com/cooking/ho...rch?query=cher
> ry+pepper
>
> Hope this helps!
>
> Bob

¡Cuidado!, Bob. This is starting to have a familiar ring to it.
--
-Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics
added 1-30-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Barb wrote:

> ¡Cuidado!, Bob. This is starting to have a familiar ring to it.

Do you think Bruce is a surgeon? Or is it Ang?

Here's a little ditty sung to the tune of Madonna's "Like a Virgin" -- but
maybe it's a strictly American phenomenon

LIKE A SURGEON (by Weird Al Yankovic)

I finally made it through med school
Somehow I made it through
I'm just an intern
I still make a mistake or two

I was last in my class
Barely passed at the institute
Now I'm trying to avoid, yah I'm trying to avoid
A malpractice suit

Hey, like a surgeon
Cuttin' for the very first time
Like a surgeon
Organ transplants are my line

Better give me all your gauze nurse
This patient's fading fast
Complications have set in
Don't know how long he'll last

Let me see, that I.V.
Here we go - time to operate
I'll pull his insides out, pull his insides out
And see what he ate

Like a surgeon, hey
Cuttin' for the very first time
Like a surgeon
Here's a waiver for you to sign

Woe, woe, woe

It's a fact - I'm a quack
The disgrace of the A.M.A.
'Cause my patients die, yah my patients die
Before they can pay

Like a surgeon, hey
Cuttin' for the very first time
Like a surgeon
Got your kidneys on my mind

Like a surgeon, ooh like a surgeon
When I reach inside
With my scalpel, and my forceps, and retractors
Oh oh, oh oh, woe, oh

Ooh baby, yah
I can hear your heartbeat
For the very last time


Bob