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Subdeacon Joe

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Everything posted by Subdeacon Joe

  1. "Mad" Dan Sickles was quite a guy.
  2. I had never heard of it before. Thanks! The Recipe & Review It sounds tooth-achingly sweet, but according to the review in the above link it isn't.
  3. For years it was "German's Chocolate Cake." We got lazy and dropped the possessive.
  4. Half cup of each is what Mom used I've made it with a quarter cup each, though, and it worked well.
  5. Who says he, or any politician, hasn't been bought?
  6. https://mojavedesert.net/jedediahsmith/journal-1-13.html
  7. Several videos of this were posted here a year or two ago. Here's one that shows some of the math.
  8. Here's the one we use for a sort of guideline: Beef Stroganoff Recipe Ingredients For the Beef Stroganoff: 1 lb top sirloin steak thinly sliced into strips 2 Tbsp olive oil 2 Tbsp butter 1/2 medium onion finely chopped 1/2 lb brown mushrooms thickly sliced 1 garlic cloves minced 1 Tbsp all-purpose flour 1 cup beef broth 3/4 cup heavy whipping cream 1/4 cup sour cream 1 Tbsp Worcestershire sauce 1/2 tsp dijon mustard 1/2 tsp salt 1/4 tsp black pepper To Serve: 1 Tbsp green onion to garnish 8-12 oz egg noodles to serve Instructions Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned. Add 1 minced garlic clove and saute' 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly. Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly. Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through
  9. Here in Sonoma County it's around 4.45 to 4.90 a gallon.
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