What You Want May Not Be What You Want
- Thread starter trill dill
- Start date
mayra.nava
New member
this is why i asked the difference, never had one without it so am wondering
what i am missing, i come from a tradition of southern/hill billie cooking,
Lee,
ps... whose mother was agast at the way some tv food guy fixed chocolate
gravy the other day.
"Christine Dabney" wrote in message
news:[email protected]...
what i am missing, i come from a tradition of southern/hill billie cooking,
Lee,
ps... whose mother was agast at the way some tv food guy fixed chocolate
gravy the other day.
"Christine Dabney" wrote in message
news:[email protected]...
"Storrmmee" wrote in message
news:[email protected]...
Sorry I don't remember. I haven't made regular dumplings for years. The
last ones I made where gluten free with no eggs in them. I believe they had
mashed potatoes in them. I can't remember. I know I got the recipe online.
If I find it again I will post it.
news:[email protected]...
Sorry I don't remember. I haven't made regular dumplings for years. The
last ones I made where gluten free with no eggs in them. I believe they had
mashed potatoes in them. I can't remember. I know I got the recipe online.
If I find it again I will post it.
Lagore Kah
New member
In article ,
Christine Dabney wrote:
I think in the midwest, too. I don't understand how they can be
called cobblers, though. There are no cobbles!
They taste wonderful, but I won't call them cobblers.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
Christine Dabney wrote:
I think in the midwest, too. I don't understand how they can be
called cobblers, though. There are no cobbles!
They taste wonderful, but I won't call them cobblers.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
On Sun, 17 Apr 2011 22:29:34 -0700, "Julie Bove"
wrote:
Swiss steak is typically braised in brown gravy but there are
innumerable variations... I sometimes make it breaded and Chinese
restaurant style sweet and sour with green peppers and pineapple and
served over rice.
I really don't think you need to keep reminding us about what you
don't like... we are capable of assuming most everything... instead
just give honorable mention to the 2-3 foods you do like.
Swiss steak is supposed to made from tough cuts that have gone through
the cuber a couple three times. Properly cooked Swiss steak should be
fork tender, no knife needed... she just didn't cook it long enough.
Authentic Salisbury steak contains onion, seasoning and nothing else
but folks typically bastardize it however.... I like it braised in
brown gravy, similar to Swiss steak. I like ground round steak too,
just large patties with nothing added, cooked medium rare and
smothered onions.
Salisbury steak [SAWLZ-beh-ree]
Essentially a ground-beef patty that has been flavored with minced
onion and seasonings before being fried or broiled. It was named after
a 19th-century English physician, Dr. J. H. Salisbury, who recommended
that his patients eat plenty of beef for all manner of ailments.
Salisbury steak is often served with gravy made from pan drippings.
? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
wrote:
Swiss steak is typically braised in brown gravy but there are
innumerable variations... I sometimes make it breaded and Chinese
restaurant style sweet and sour with green peppers and pineapple and
served over rice.
I really don't think you need to keep reminding us about what you
don't like... we are capable of assuming most everything... instead
just give honorable mention to the 2-3 foods you do like.
Swiss steak is supposed to made from tough cuts that have gone through
the cuber a couple three times. Properly cooked Swiss steak should be
fork tender, no knife needed... she just didn't cook it long enough.
Authentic Salisbury steak contains onion, seasoning and nothing else
but folks typically bastardize it however.... I like it braised in
brown gravy, similar to Swiss steak. I like ground round steak too,
just large patties with nothing added, cooked medium rare and
smothered onions.
Salisbury steak [SAWLZ-beh-ree]
Essentially a ground-beef patty that has been flavored with minced
onion and seasonings before being fried or broiled. It was named after
a 19th-century English physician, Dr. J. H. Salisbury, who recommended
that his patients eat plenty of beef for all manner of ailments.
Salisbury steak is often served with gravy made from pan drippings.
? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.