Quoting Dave Drum to Ruth Haffly <=-

somewhere between a cube and a dice.

Errrrrmmmmm - dice and cube is the same thing.

Not really. They are different distinct cuts based on size. Cubes
are generally 1/2 inch up to 3/4 inch in size. Dice is 1/4 inch and
mince is 1/8 inch.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breakfast Potatoes
Categories: Potatoes, Mushrooms, Chilies, Breakfast, Dairy
Yield: 4 Servings

1 tb Butter
2 md Spanish onions; chopped
1 Clove garlic; minced
1 Green bell pepper; chopped
1 Red bell pepper; chopped
1 lb Mushrooms; diced small
4 md Potatoes; 1/2" cubes
4 Whole Plum tomatoes; chopped
Black pepper
Hot pepper sauce
Salsa
Yogurt or sour cream

Saute the onions and the garlic until the onions begin to go
translucent. Add the mushrooms and peppers and cook a while
longer. Add the potatoes and 1/4 cup of water, cover and simmer
until the potatoes begin to get soft over medium flame (about 6
minutes). Add the tomatoes, some black pepper and hot sauce. Keep
cooking until the potatoes are desired firmness. Optionally stir
in salsa and/or sour cream.

MMMMM


Cheers

Jim


... America: You'd better like sweet, salty, and greasy things

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JIM WELLER wrote to DAVE DRUM <=-

somewhere between a cube and a dice.

Errrrrmmmmm - dice and cube is the same thing.

Not really. They are different distinct cuts based on size. Cubes
are generally 1/2 inch up to 3/4 inch in size. Dice is 1/4 inch and
mince is 1/8 inch.

As may be. I don't make those distinctions if it's squar(ish) on all
sides then I call it diced. If I have cubed meat I expect it to have
been run through the tenderiser at least twice. And mince, to me, means
finely ground.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dent-Knees Chicken Fried Steak
Categories: Beef, Wine, Breads
Yield: 4 Servings

4 Cubed steaks
Corn oil
Seasoned salt *
3 tb Lambrusco red wine
+=OR=+
3 tb Juice
2 c Bisquick
1/4 lb Butter; melted
1/3 c Cooking oil
Seasoned salt & pepper

The night before, put the steaks in a dish in single
layers. Wipe them on both sides with an even coating of
corn oil. Dust them on both sides with a generous amount
of seasoned salt.

Drizzle each steak with wine. Seal the dish in doubled
foil or plastic wrap and refrigerate it for about 24 hr
prior to preparing the final dish.

Remove the steaks from the fridge and coat both sides
well in the bisquit mix.

Combine the butter with the oil in a large skillet until
melted. Brown both sides of each steak, till crispy.
Transfer right back to the same baking dish and seal in
foil. Bake at 375ºF/190ºC about 30 minutes.

Source: Gloria Pitzer's Secret Recipes Newsletter.

* I'm guessing Lawry's or Mrs. Dash for the seasoned
salt. UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... 90% of the lawyers give the other 10% a bad name
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Quoting Dave Drum to Jim Weller <=-

They are different distinct cuts based on size. Cubes are
generally 1/2 inch up to 3/4 inch in size. Dice is 1/4 inch and
mince is 1/8 inch.

I don't make those distinctions if it's squar(ish) on all
sides then I call it diced.

It's handy when a wordy phrase can be replaced by a single precise
word. For example it's so much easier to chiffonade something rather
than to say, "stack the leaves, roll them into rounds and then slice
them crossways into ribbons"

If I have cubed meat I expect it to have
been run through the tenderiser at least twice.

Do meat markets still do that? The IGA I was a stock boy in some 57
years ago had one of those machines but I have not had or even seen
minute steaks in decades.

And mince, to me, means finely ground.

Before the meat grinder was invented in the 1800s minced meat was
hand cut with knives. Some people still call refer to ground meat as
mince meat especially in England and Australia, just like some
people call refrigerators ice boxes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoked Duck Sausage and Lima Beans
Categories: Sausage, Duck, Chilies, Turkey, Smoked
Yield: 4 Servings

2 ts Olive oil
4 x 5 inch smoked turkey and
Duck sausages
1 md Onion; chopped
2 pk (10 ounce) frozen lima beans
14 oz can stewed tomatoes
1/4 c Firmly packed brown sugar
1/4 c Cider vinegar
1 ts Dry mustard
1 ts Chili powder
1/2 ts Ground ginger
1/4 ts Salt

In heavy 9-inch skillet, heat oil over medium heat. With fork,
pierce sausages all over several times. Add sausages and onion;
cook, turning sausages and stirring onion occasionally, until
lightly browned--about 4 minutes.

Add limas, tomatoes, brown sugar, vinegar, mustard, chili powder,
ginger, and salt; cover and heat to boiling. Reduce heat to low
and cook, stirring occasionally, until limas are tender--10 to 12
minutes.

To serve, with tongs, lift sausages and arrange on top of beans;
serve from skillet.

NOTES: A spicy-sweet sauce stands up to the smoky flavor of the
turkey-and-duck sausages used to make this old-fashioned supper.

Recipe by: Country Living (February 1998)
Posted to recipelu by Nesb2

MMMMM

Cheers

Jim


... Puffin is the grouse of the sea.

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On 08-15-21 00:25, Jim Weller <=-
spoke to Dave Drum about knife cuts <=-

If I have cubed meat I expect it to have
been run through the tenderiser at least twice.

Do meat markets still do that? The IGA I was a stock boy in some 57
years ago had one of those machines but I have not had or even seen
minute steaks in decades.

As a young teenager, I recall using cubed steaks (aka minute steaks) for campfire cookouts. Sewer them on a stick and hold over the fire until
done enough. Gail has done cubed steaks in a crockpot before, but does
not really have a recipe for them written down. We have found them in
the stores before, but recently wanted to make that again -- but could
not find any cubed steaks anywhere. I wonder if is only available in
winter or if they are just not done anymore.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dal Bhaat (Sort Of)
Categories: Low fat, Indian, Posted
Yield: 4 Servings

1 c Red lentils
2 ts Garlic-ginger paste
pn Tumeric
1 Green chili, chopped
3 Cloves garlic
3 Whole dried chilis
1/2 ts Cumin seed
1/4 ts Garam masala
1 tb Chopped chives

Put unsoaked lentils in medium, heavy saucepan, wash with 2 or three
changes of water, then drain. Add 2 1/2 cups water, G&G paste,
tumeric, green chili.

Bring to a boil gradually over medium heat, lower heat, cover, and
simmer for 30 minutes. Stir vigorously with wooden spoon to help
break up lentils, cook for about 10 more minutes, until lentils are
soft and mushy.

Use pam or good non-stick pan to temper spices. Add garlic, whole dry
chiles and cumin seeds to hot pan. As soon as seeds sizzle, and garlic
pales to pink, about 2 minutes, pour into lentils. Stir it well and
simmer another 2-3 minutes. Sprinkle with garam masala and chives
just before serving. Pull out chillis if you wish.

GINGER and GARLIC PASTE
4 oz. ginger root, lightly scraped washed and cut into chunks, and
the same amount of garlic, peeled. Put ingredients in a blender with
a very little water, just to help grinding. Spoon into airtight jar
and store in fridge, or freeze it. total calories, 72

adapted from Indian Lowfat Cooking
The key to a healthy and exotic
Diet
Roshi Razzaq
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094

Date: Mon, 08 Nov 93 14:03:16 CST
From: mindy.s.mymudes@uwrf.edu

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM



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JIM WELLER wrote to DAVE DRUM <=-

If I have cubed meat I expect it to have
been run through the tenderiser at least twice.

Do meat markets still do that? The IGA I was a stock boy in some 57
years ago had one of those machines but I have not had or even seen
minute steaks in decades.

The three that I buy meat at do, indeed, have and use the machine. I
have a couple of home (hand operated) versions - but I'm more likely
to use them to perforate the meat for brining and/or marinating.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Marinated Flat Sirloin
Categories: Beef, Marinades
Yield: 4 Servings

3 lb (12 oz ea) flat sirloin
- steaks; untrimmed

MMMMM--------------------------MARINADE-------------------------------
1/3 c Olive oil
2 cl Garlic; minced
2 tb White wine vinegar
1/3 c Soy sauce
1/4 c Honey
1 ts Black pepper

Whisk the oil, garlic, vinegar, soy sauce, honey, and
pepper together in a small mixing bowl.

Place sirloin steaks in a large resealable plastic bag.

Pour the marinade into the bag, seal shut, and rub the
marinade around over the steaks.

Place the bag with the steaks inside into a casserole pan
to catch any leaks and place everything into the
refrigerator for 1 - 1 1/2 hours.

Remove the pan from the refrigerator and allow to come to
room temperature.

Meanwhile, heat the grill to medium heat and rub the
grates with cooking oil.

Place steaks on the grill and cook for approximately 6
minutes; then flip steaks with a tongs and cook for
another 5-6 minutes or until the steaks reach your desired
doneness.

While the steaks are grilling, pour the marinade into a
saucepan and bring to a boil; then reduce the heat and
simmer until it thickens. It makes a perfect sauce for the
steaks.

Remove the steaks from the grill and allow to rest for
five minutes before serving.

From: http://www.recipetips.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'll have to think twice before I give it a second thought...
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JIM WELLER wrote to DAVE DRUM <=-

Do meat markets still do that? The IGA I was a stock boy in some 57
years ago had one of those machines but I have not had or even seen
minute steaks in decades.

They sure do. I bought some just the other week from Foodland in Newcastle. Very limited budget right now and they were two for $3 so for beef that's pretty cheap.

Shawn

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