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Post by Chuckie on Dec 15, 2019 14:11:59 GMT -5
well, we were supposed to go to Monkey's aunt's 90th birthday party in Lawrence Kansas today, but it's been canceled because of the snow. I had to venture out anyway, so I got a nice sized chuck roast for supper tonight. I roughed it up with a fork, then sprinkled each side with garlic powder, onion powder, and some celery salt. Then I pounded it in with a meat tenderizer. Browned it on the big sides 5 minutes a piece and seared the smaller sides. Here it is going into the oven with celery tops, carrots, onions, bay leaves, mushrooms, Worcestershire sauce and dry red wine for flavoring so it will make a nice gravy. I had a few Yukon gold potatoes left too, so I halved them and threw them on top Now time to put on my hat and gloves and go to the club! LOL. What is that old saying, "the chapel is near but the roads are icy. The pub is far, but we will walk carefully..." CHEERS!! Chuckie
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Post by mach12 on Dec 15, 2019 18:10:32 GMT -5
Man does that look good Chuckie! I thought about doing a roast but the boss said she was doing Christmas cookies and that I was to stay the heck out of the way and that the stove was hers today. I asked her whether that meant she was cooking supper too but as it turns out the plan was for me to cook on the grill. I just didn't know the plan. So, she gets to stay in the nice warm kitchen and I get to go outside in the cold and grill stuff. Thankfully it's not Kansas style cold though. And snow. Every time I hear of Lawrence I think of the story my father-in-law used to tell about how when Ford came out with the V-8 one of the farmers bought one to be delivered from the factory. People talked about it so much that when it was delivered to the local dealer they cleared the main street through town and timed it running at top speed right through the middle of Lawrence. He said the men all wanted one and the ladies said the fool thing was only going to get you killed at those speeds. It really was an awesome engine. Around here logging was king back then and my Dad's uncle Emery had a log trucking business. He put one of the Ford V-8's in one of his Mack's and said he was getting an extra load or two to the mill every day.
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Post by nana on Dec 15, 2019 19:16:39 GMT -5
Ah, the good old days when logs were LOGS!
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Post by Chuckie on Dec 15, 2019 20:19:38 GMT -5
Man does that look good Chuckie! I thought about doing a roast but the boss said she was doing Christmas cookies and that I was to stay the heck out of the way and that the stove was hers today. Out of the Chambers, plated up: And I made the sweet & sour red cabbage w/the German vinegar my bud turned me on to awhile back, and O-M-G, TOTALLY different taste, and WELL WORTH the $$!! chamberscommune.proboards.com/thread/2051/sweet-sour-red-cabbageHere is the "presentation"-- DELISH!! CHEERS! Chuckie
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Post by pooka on Dec 16, 2019 2:59:51 GMT -5
That looks so good. I need to make a roast myself. I haven't in a long time. I can eat on one for a few days.
My sister bought a couple of pieces of lamb for the holidays. She asked me to find some recipes for preparation. I have to look & see what she bought first though. A roast & maybe a big pot of potato soup sounds good about now. They both make for good leftovers for days.
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Post by Chuckie on Dec 16, 2019 8:45:37 GMT -5
That looks so good. I need to make a roast myself. I haven't in a long time. I can eat on one for a few days. My sister bought a couple of pieces of lamb for the holidays. She asked me to find some recipes for preparation. I have to look & see what she bought first though. A roast & maybe a big pot of potato soup sounds good about now. They both make for good leftovers for days. It WAS delish, and I'm like you, pooka--I can eat the SAME THING for SEVERAL DAYS, don't bother me AT ALL!!! For breakfast, I had one of those 100 calorie sandwich rounds w/roast beef, lettuce & hot mustard, and a cup of vegetable beef soup. I don't believe that you HAVE to eat breakfast food in the morns either!!! You could chunk up some of that lamb, and make ( TRUE) Irish Stew. Two of the secrets to it is to remove ALL the fat you can from the meat, and skim the "scum"--for lack of a better word!--of the top as it cooks. Lastly, lamb WILL cook down to almost NOTHING if you stew it TOO long, but it STILL tastes GREAT!! And potato soup is one of my "comfort foods" from youth, as my folks were a one income family, and when my Da got sick and was off work for some time, we ate a LOT of potato soup and grilled cheese sandwiches--might be "why" eating the same thing for several days doesn't bother me. Those two are STILL my favorite/easy "go to" food!! And lastly, it's REALLY HARD to screw up ANYTHING that you cook in a Chambers!!!! Voice of experience on the "screw up" part!! CHEERS! Chuckie
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