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Mr. & Mrs Potatohead

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  • Re: question raised about Fred's Franks


    Photo Egg said:
    Lit said:

    So you ask people to go to another forum to answer a question on a forum that this forum split from and you see no issues?

    This forum took the content, user information and passwords of the members of the old form without any permission from the users. Not really a split. More of a hostile takeover of information to create this forum. But that's the past.
    Many of us post on both forums with no issues but some just stir the pot for no reason.

    Lit said:

    So you ask people to go to another forum to answer a question on a forum that this forum split from and you see no issues?

    pretty sure most of the anger from the split disappeared along time ago with most =) wouldnt this forum be the rtic of forums and the other original one be the yeti

    Wonderful comments guys. No! I see no problem either!
    Didn't realize we had a line in the sand. Actually there are many other Egg "forums" , for lack of a better term, too. We all share good information. Isn't that the point?
  • Re: Other expensive hobbies

    Very interesting thread!
    With being game fully employed for better than 50 yrs...Most all of my expensive hobbies are paid for:
    Photography, Music (70's vintage stereo, good speakers in every room, 400+ LP's, better than 500 CD's), Hunting & Fishing (all related equipment, guns, two remote cabins, four boats, two canoes), Woodworking (I need NO MORE tools), Gardening (tractor to plow with and you only need so many other tools), which brings me to:
    Model Railroading: Two pix, the very tip of the iceberg and ongoing costs.

     
  • Re: Need some VENISON tips (Roast & Leg steaks)

    Gaminess is going to come from the tallow...Be sure to remove as much of that as you can!!! BTW, if there is some on the cut, it will be easier to remove while the meat is still partially frozen.
    Venison can be hard because of being lean (no marbling) but over all the only other caution I have is to NOT over cook it.
    Not sure what a "leg steak" is, but my rule of thumb for most anything that isn't a chop/loin/tenderloin is to pound it out with some seasoned flour and get into a hot pan. Again keep in mind to NOT over cook.
    I don't do roasts any more usually cutting that for sausage, but it will benefit from a good sear and a braising...Thinking along the lines of a chuck.
  • Re: Happy Easter!

    Wonderful advice jabam!!And, also back to you and yours.
    And, all you EggHeads.
    Egg has been on since 0900. I'll try and post a pic or two. Haven't done that here yet.

  • Re: Beef Stew Recipe??????

    BOURGUIGNON BEEF STEW
    North Portage Smoke-Shack
    Serves a bunch

    2 to 4 lbs. good quality beef round (or your choice), cubed
    Kosher salt and freshly ground black pepper
    All-purpose flour (4 to 6 T.)
    Good olive oil
    6 potatoes, cubed
    4 to 6 carrots, chopped
    2 onions, chopped
    4 ribs celery, chopped
    2 C. chopped leeks, white and light green parts (2 to 4 leeks)
    5 large garlic cloves, peeled and crushed
    2 C. good red wine, such as Burgundy (could be why they call it "BOURGUIGNON")
    2 T. Cognac, brandy, or a good blend of the two (Paul Masson VSOP Grand Amber)
    1 (28-ounce) can whole plum (or diced) tomatoes in puree
    1 (14 oz.) can beef stock
    3 branches fresh thyme
    2 branches fresh rosemary
    1 T. unsalted butter, at room temperature
    Get the Egg going and stable at 325 degrees F. with the plate setter (legs down) and the grid atop.

    Meanwhile: In the kitchen and on the stove top.

    1)) Pat the beef dry with a paper towel. Mix together 1 T. salt, 1-1/2 t. pepper and the flour. Dredge the meat (shaking in a baggie works pretty well).

    2)) In a large Dutch oven, heat 1/4 C.. olive oil over medium high heat. Add the beef and sear for 4 to 5 minutes, until nicely browned. Turn and sear all sides. Remove to a large plate.

    3)) Add up to an additional 2 T. olive oil if seen as needed, to the Dutch oven. Add the carrots, onions, celery, leeks, garlic and cook over medium heat for about 10 minutes, stirring occasionally, until tender but not browned (basicly a good sweating). Add the wine and Cognac and bring to a boil. Add the tomatoes, potatoes, beef stock, salt and pepper (to taste). Tie the thyme and rosemary together with kitchen string and add to the pot. Put the meat back into the pot and cover.

    4)) Remove from the stovetop and place in the Egg for about 2- 1/2 hours (or until the meat is fork tender). After an hour, drop the heat down to 250 degrees F. keeping the sauce at a simmer adding water or broth as nessassary.

    5)) Finish the simmer uncovered for up to 45 minutes to impart a bit of a smokey flavor.

    6)) To thickening, if seen as needed: Place 2 T. flour and 1 T. butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for a minimum of 2 minutes, stirring until thickened.

    Taste for seasonings, adjust with additional salt and pepper if you need to.
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