Subj : Re: Done Right To : Ruth Haffly From : Dave Drum Date : Tue Aug 05 2025 07:39:20 -=> RUTH HAFFLY wrote to DAVE DRUM <=- DD> I don't est much steak these days. Rather hav a good pork chop for the DD> most part. If I am doing steak I can eat anything from medium down to DD> almost mooing. As long as it's not tough/chewy and has lots of DD> flavour. RH> We eat both, probably not as many pork chops as steak tho. During hot RH> weather, both will be grilled but will pull out the Foreman for doing RH> chops in the winter. DD> Spring and fall I might grill outside. The George gets year-around DD> use. Especially in the summer when I let'd my grill without leaving DD> the air conditioned kitche. Bv)= RH> Our grills are just outside the kitchen door. We'd rather heat up the RH> already hot outside than heat the kitchen. I'll usually do sides that RH> can be done wither without cooking or cooked in the microwave. RH> Sometimes we'll wrap potatoes in foil and put them on the grill also; RH> they take a bit more time but go well with a steak. The George doesn't heat the kitchen much. And I've got an indoor 'lectric grill that gets dragged out once in a while. DD> I want to try this at least once before my number is called. DD> Title: NYT's Steak Tartare DD> Categories: Beef, Vegetables DD> Yield: 2 servings RH> One of the German men in our church in Berlin (we had a very RH> international congregation) made steak tartare a couple of times for RH> small gatherings that we attended. Steve will comment on how good it RH> was, from time to time; it made that much of an impression on him. RH> We've yet to try making it at home; I'm not a fan of raw (or rare) RH> meat. --- DD> Steve probably was like you until he tried the actuality. I learned to DD> "try it5 before your ditch it" when I was turning six and had a Yuck! RH> We were both brought up on steaks cooked to shoe leather so going to RH> medium was a major step for us. A combination of the steak tartare and RH> then reading about Michael eating it raw induced Steve to try it rare. RH> I'd still rather have it somewhat more done. And "back in the day" beef tended to be leaner and thus chewier than is current practice. And nearly all grass-fed. DD> reaction to the bean salad my mother waqs making. It looked very DD> gross. But after being forced to try iy I found that I liked it. Bv)= RH> I will now eat turnips willingly, lima beans in something like RH> Brunswick stew but still decline sweet potatoes, peanut butter, pumpkin RH> pie, cocoanut--all things I was forced to eat (not try, it was "you RH> must eat") as a child. I've not starved by not eating any of them tho. I'll do turnips raw. Pelled, sliced, with a little salt. I can choke down cooked turnips if having to be polite. Otherwise I leave them in the dish. Lima beans/butter beans/etc. I like. My only food no-no is bologna. RH> An interesting twist on the usual bean salad is to use both black and RH> white, then something like soy beans--still 3 bean salad. (G) DD> Sometimes we haver to abandon our comfort zones. RH> And sometimes we stay in them. As long as the A.C. works. Tough steak and Lima beenz MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cafeteria Baked Steak & Lima Beans Categories: Beef, Beans, Pork, Cheese Yield: 8 Servings 1 lb Dry lima beans 6 c Water 4 sl Bacon 2 lb Round steak; in 1" strips 48 oz Can tomato juice 1 tb Packed brown sugar 1/2 ts (ea) salt & black pepper 1 ts Dry (Colman's) Mustard Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve dripping. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325ºF/163ºC. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese. From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... Republicans eat 28% of all rutabagas in America. The rest are discarded. --- ProBoard v2.17 [Reg] * Origin: Outpost BBS * Johnson City, TN (1:18/200) .