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



... Shipwrecked in Silver Spring, Maryland. 01:15:12, 16 Aug 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

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...
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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

... Feeling lucky?? Update your software!
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)