I'm hearing of severe flooding in parts of Tennessee and possibly also
in parts of New England.

Sean and CT Ruth -- is everything ok where you are?

Dale Shipp
fido_261_1466 (at) verizon (dot) net
(1:261/1466)


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Dale Shipp wrote to All <=-

I'm hearing of severe flooding in parts of Tennessee and possibly also
in parts of New England.

Sean and CT Ruth -- is everything ok where you are?

Dunno about Single Ruth - but the Tennessee flooding is to the west of Nashville by 70 or 80 miles. Sean is far to the east of Nashville.

This recipe was chosen solely for its "Burtoness". Bv)=

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

Title: Flood Burgers
Categories: Five, Beef, Breads, Cheese
Yield: 4 Servings

2 lb Fresh ground, 85% lean beef
Salt & fresh cracked pepper
4 sl Cheddar cheese; (opt)
4 Hamburger buns; toasted

Measure four 2-ounce portions of beef and form into balls.
Season generously with salt and pepper.

Heat heavy-bottomed 12" cast-iron or stainless steel
skillet (or carbon steel crepe pan) over high heat for at
least 5 minutes. Place balls of beef on skillet. Smash
beef balls with back of heavy-duty spatula sprayed with
non-stick cooking spray until 1/4-inch thick and 4"-5"
wide. Cook for 1 minute. Using spatula, carefully scrape
patties from skillet and flip, taking care to scrape up
any browned bits from bottom of pan. Cook for one minute
longer, then remove patties to plate and allow to cool for
three (3) minutes.

Using citrus juicer or hands and wire mesh strainer,
squeeze patties firmly and catch juice in small bowl.
Discard or save meat for another use (it works
surprisingly well in long-simmered pasta sauces). Divide
sauce into four small soup bowl and place in freezer until
firmly frozen, about 20 minutes.

Meanwhile, divide remaining beef into eight 3-ounce balls
and form into four-inch-wide patties. Take one patty and
use fingers to form 1/4" ridge around rim of the patty,
creating shallow cup shape. Repeat with three more
patties. Remove frozen beef juice disks from bowls and
place one disk in each ground beef "cup." Top with
remaining beef patties. Carefully crimp and seal edges,
then form into even, 1/2" to 3/4" patty. Season generously
on all sides with salt and pepper.

Heat 1 tablespoon oil in heavy-bottomed 12" cast-iron or
stainless steel skillet (or carbon steel crepe pan) over
high heat until lightly smoking. Add patties and cook
without moving for 1 1/2 minutes. Flip, using thin metal
spatula. Using toothpick, poke hole in center of each
burger to allow steam to escape. Continue cooking for 1
minute. Top with cheese and cook for 1 minute longer, or
until center registers 130ºF/55ºC on an instant-read
thermometer for medium-rare. Place patties on toasted
buns, and serve with napkins.

From: http://www.seriouseats.com

Uncle Dirty Dave's Archives

MMMMM

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I'm hearing of severe flooding in parts of Tennessee and possibly also
in parts of New England.

I think the TN flooding was separate from the hurricane but was pretty bad.
Kentucky had a similar issue a week or two ago, but I don't think it was
as wide-spread as what they have faced recently.

Mike


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Hello Dale,

Monday August 23 2021 03:01, you wrote to All:

Sean and CT Ruth -- is everything ok where you are?

I am fine, thanks for asking. Middle Tennesse received something like 17 inches of rain in 24 hours and there was some catastrophic flooding, sadly. Here at the Outpost, it was 91F today and very sunny.

I am about a six hour drive east of where the flooding happened.

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

Title: Sour Creamed Pot Roast
Categories: Bacon, Beef, Main dish, Pasta, Crockpot
Yield: 6 Servings

2 sl Bacon -- diced
2 To 4 lbs.
3/4 c Chopped onion
3/4 c Water
1 ts Salt
1/4 ts Cumin
1/4 ts Pepper
1 Bay leaf
1/2 c Sour cream
2 tb Flour
2 tb Parsley -- snipped
1/2 ts Kitchen Boquet -- optional
Hot cooked noodles
Beef chuck pot roast

Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from
roast. Brown in Dutch oven on all sides in drippings. Add onion, bay
leaf, water, salt, cumin and pepper. Cover and cook on stovetop or
bake at 325F for two hours. Remove meat to platter. Keep warm. Skim
any fat from pan. Discard bay leaf. Blend sour cream with flour. Add
1/4 cup pan juices to sour cream. Return to pot. Cook and stir until
thick, but DO NOT BOIL. Stir in parsley, bacon and Kitchen Bouquet.
Season with salt and pepper to taste. Serve with roast and noodles.
Crock Pot: Prepare bacon as above, reserving drippings. Brown meat.
(You may need to cut in half to fit in pot.) Tranfer to cooker. Add
onion, only 1/4 cup of water and rest of above ingredients. Cover and
ocok on Low for 8-10 hours. Remove raost, discard bay leaf, skim fat.
Pour juices into saucepan. Return roast to crock pot. Make sauce as
above. Season and serve as above. MC formatting and posted by
bobbi744@sojourn.com

Recipe By : BHG, Beef Cookbook

From: Roberta Banghart <bobbi744@sojourdate: Sat, 30 Nov 1996 22:37:57
~0500

MMMMM

-- Sean

... It is better to wear out than to rust out.
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Quoting Sean Dennis to Dale Shipp <=-

Middle Tennessee received something like 17 inches of rain in 24
hours and there was some catastrophic flooding,

North America was hit with three major storms so far this August.

It was Tropical Storm Fred that made landfall in the Florida
panhandle and ripped through Tennessee.

Hurricane Grace didn't get as much news coverage here as it hit
southern Mexico.

Hurricane Henri was unusual in that it formed well north of the
tropics, made landfall in Rhode island and headed to New England and
Nova Scotia.

In the meantime the West is suffering from prolonged drought and
massive forest fires. The Colorado River that 40 million people
depend on for water is almost dry and definitely can't support any
more irrigation. The drought extends north all the way into Manitoba
forcing ranchers there to start selling off their beef prematurely
for lack of feed and winter hay. This is the new reality we were
warned about 30 years ago. You can anticipate a flood of cheap beef
this fall followed by shortages and high prices for a year. Stock up accordingly.


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

Title: Blue Cheese Stuffed Hamburgers
Categories: Beef, Groundmeat, Sandwiches, Cheese, Grill
Yield: 4 Servings

1 1/2 lb Ground beef
1/4 ts Salt
1/3 c Crumbled blue cheese
3 oz Cream cheese; softened
1 tb Country-style Dijon mustard
4 Onion buns
1 1/2 c Fresh mushrooms; sliced
1/4 Fresh mushrooms; sliced
2 md Onions; sliced 1/8"
1/4 ts Salt
1/4 ts Pepper
1 tb Worchestershire sauce
4 sl Ripe tomato

In medium bowl stir together ground beef, 1/4 teaspoon salt and
1/4 teaspoon pepper. Form into 8 large 1/4" thick patties. In
small bowl stir together blue cheese, cream cheese and mustard.
Place about 2 tablespoons cheese mixture on top of each of 4
patties. Top each with remaining meat patty. Press around edges to
seal. Place hamburgers in 10" skillet. Cook over medium heat,
turning once, until desired doneness (12 to 15 minutes for
medium). Place hamburgers on buns. In same skillet with drippings
place mushrooms and onions; add 1/4 teaspoon salt, 1/4 teaspoon
pepper and Worcestershire sauce. Cook over medium high heat,
stirring occasionally, until tender (4 to 5 minutes). Meanwhile,
place tomato slice on each hamburger; top with grilled mushrooms
and onions.

Recipe By: Land O Lakes Treasury of Country Recipes

From: Carriej999

MMMMM


Cheers

Jim


... Western Canada is too far from anywhere to be relevant.

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