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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Wed, 13 Nov 2024 21:35:25 -0000 (UTC)
Organization: A noiseless patient Spider
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D wrote:

> 
> 
> On Wed, 13 Nov 2024, Carol wrote:
> 
> > D wrote:

(Trimmed)

> > > > Because Mom's cooking was bland and very repetitive, there's
> > > > lots of things I still haven't tried.  I set a task to try
> > > > 'something new' each trip to the store and I still do it.  This
> > > > is one of them.  Maybe Turkey, lettuce, tomato and cheese club
> > > > sandwich?
> > > > 
> > > 
> > > Hmm, for a winner, I'd recommend my bacon, bacon and bacon club
> > > sandwich! ;)
> > 
> > LOL, The point is to try a new food.  I wasn't impressed with
> > huumus at first but it grew on me.  Same for turnips but I found I
> > like them as one part of the mix with a vegetable soup and the
> > peelings work really nice in vegetable broth (simmered peels and
> > ends then double strained).
> 
> I'm skeptical when it comes to turnips. My grandmother used to
> overcook them, so never been a fan, but in soups I can see it
> working, since it won't matter that much.

Correct.  I've not tried them mashed but I don't really want to.

> > Not everynight is a fantastic adventure of something new, I normally
> > try something 'new to me' at least once a week.
> 
> Hmm... when did I try something new last time? I went to a new meat
> shop and bought dried beef chips (kind of beef jerky, but with less
> sweet spices). It was good and I would buy it again!

It can be a new to you recipe as well!  Next step, do you have a
dehydrator?  I have a 40 year or so old 'ronco' with the 7 drying
trays.  This may sound odd but we like to cut pot roast (marbling and
all) and marinade it then dry or at least partly dry it (we nibble it
before done).

You could use Teriyaki seasoning, or a mix of your own.

Here's one of mine:

1/3 c soy sauce (avoid Aloha brand as it's a sweetened one which you
are looking to avoid)

1/3 c Worchestershire (Lea&Perrins brown)

1/3 c Jufran Banana sauce (not sweet and made from bananas but doesn't
taste like the,  Some other version banana I suspect.  Comes in mild,
medium or hot. Chose as you prefer)

Others use dry rubs.  Some use mustard blends.

> > Tonight I made fully scratch Beef Stroganoff using thin slices of
> > marbled beef (cut was pot roast, against the grain) and with sour
> > cream and heavy cream.  Built a small old fashioned way.
> > 
> > 1- melt butter then add sliced onions and mushrooms (cremeni and
> > oyster were what I had), mashed 2 garlic cloves and crushed
> > fenugreek seeds.  Melted 2 beef boullion and added that then flour
> > to make a paste and built up from there with vegetable broth, egg
> > noodles, beef, bit of red wine and once almost finished, sour cream
> > and heavy cream.  Don now has a new version of his comfort food of
> > Hamburger helper (grin).  Other than the cut of meat, it looks like
> > hamburger helper but tastes better and a LOT healthier!
> > 
> > The Fenugreek is the 'humm what's that?  It's good'.
> 
> Sounds like a winner! One of my fathers favourites when I Was a child
> was "Sausage Stroganoff". He did a similar stew but replaced meat
> with tasteless swedish Falukorv (sausage) which I've never been a fan
> off.

I thought of that as I have a lb of Italian mild sausage I made up from
some ground pork.  The sausage should work well in another rendition.

It's about time to catch another .99/lb porkbutt sale, to grind for
more!