Thread: Bratwurst & Potatoes (Dinner 10/08/2010)

"jmcquown" <[email protected]> wrote:

> Dinner last night was a simple one-skillet dish. Brown three
> bratwurst in a large skillet. Meanwhile, slice and dice 3 russet
> potatoes and half a yellow onion. Cut the bratwurst into three
> pieces. Add 1 Tbs. butter to the skillet, then add the potatoes and
> onion. Season with salt & pepper and brown lightly. Add 2 cups beef
> broth and a good shake of Penzey's adobo seasoning. Cover and simmer
> about 30 minutes until brats are cooked through and the potatoes and
> onion are tender. Easy and quite tasty! Serves two (generously).
>
> Jill


Jill,

OR serves one of ME, in days gone by. [sigh]

Clipped and saved.

Thanks again!

Best,

Andy

On Fri, 8 Oct 2010 03:16:44 -0400, "jmcquown" <[email protected]>
wrote:

>Dinner last night was a simple one-skillet dish. Brown three bratwurst in a
>large skillet. Meanwhile, slice and dice 3 russet potatoes and half a
>yellow onion. Cut the bratwurst into three pieces. Add 1 Tbs. butter to
>the skillet, then add the potatoes and onion. Season with salt & pepper and
>brown lightly. Add 2 cups beef broth and a good shake of Penzey's adobo
>seasoning. Cover and simmer about 30 minutes until brats are cooked through
>and the potatoes and onion are tender. Easy and quite tasty! Serves two
>(generously).

My dinner last night was similar; simmered a Hillshire kielbasa for 15
minutes dumping the water to remove some curing salt then dumped in a
can of Bush's beans to simmer for 15 minutes, hardly any effort at
all, quick, tasty, and satisfying... ate 2/3 last night and 1/3 today
for brunch. I have no idea what's for dinner today, I'm thinking
scrambled egg sammich, if later I get the munchies I have a container
of Bryer's coffee ice cream

"Brooklyn1" <Gravesend1> wrote in message
news:[email protected]..
> On Fri, 8 Oct 2010 03:16:44 -0400, "jmcquown" <[email protected]>
> wrote:
>
>>Dinner last night was a simple one-skillet dish. Brown three bratwurst in
>>a
>>large skillet. Meanwhile, slice and dice 3 russet potatoes and half a
>>yellow onion. Cut the bratwurst into three pieces. Add 1 Tbs. butter to
>>the skillet, then add the potatoes and onion. Season with salt & pepper
>>and
>>brown lightly. Add 2 cups beef broth and a good shake of Penzey's adobo
>>seasoning. Cover and simmer about 30 minutes until brats are cooked
>>through
>>and the potatoes and onion are tender. Easy and quite tasty! Serves two
>>(generously).
>
> My dinner last night was similar; simmered a Hillshire kielbasa for 15
> minutes dumping the water to remove some curing salt then dumped in a
> can of Bush's beans to simmer for 15 minutes, hardly any effort at
> all, quick, tasty, and satisfying... ate 2/3 last night and 1/3 today
> for brunch. I have no idea what's for dinner today, I'm thinking
> scrambled egg sammich, if later I get the munchies I have a container
> of Bryer's coffee ice cream

Hillshire Farms kielbasa? Dude, you'd have been better off eating the
hermetically sealed package it came in. Find some stuff made by a legit
butcher......cost differential is nominal.

-g

On Fri, 8 Oct 2010 16:43:03 -0400, "Virginia Tadrzynski"
<[email protected]> wrote:

> by a legit
>butcher

That would be about as hard to find as a great buggy whip
manufacturer.


Join me....a little fun, some ramblings and good recipes

http://whstoneman.blogspot.com

On 08/10/2010 5:17 PM, Mr. Bill wrote:
> On Fri, 8 Oct 2010 16:43:03 -0400, "Virginia Tadrzynski"
> <[email protected]> wrote:
>
>> by a legit
>> butcher
>
> That would be about as hard to find as a great buggy whip
> manufacturer.


I must be lucky. I have several excellent butchers within a few miles of
my house. Two of them make excellent sausages.

On Fri, 08 Oct 2010 17:37:08 -0400, Dave Smith
<[email protected]> wrote:

>I must be lucky.

You are.

On Fri, 8 Oct 2010 16:43:03 -0400, "Virginia Tadrzynski"
<[email protected]> wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
>news:[email protected]. .
>> On Fri, 8 Oct 2010 03:16:44 -0400, "jmcquown" <[email protected]>
>> wrote:
>>
>>>Dinner last night was a simple one-skillet dish. Brown three bratwurst in
>>>a
>>>large skillet. Meanwhile, slice and dice 3 russet potatoes and half a
>>>yellow onion. Cut the bratwurst into three pieces. Add 1 Tbs. butter to
>>>the skillet, then add the potatoes and onion. Season with salt & pepper
>>>and
>>>brown lightly. Add 2 cups beef broth and a good shake of Penzey's adobo
>>>seasoning. Cover and simmer about 30 minutes until brats are cooked
>>>through
>>>and the potatoes and onion are tender. Easy and quite tasty! Serves two
>>>(generously).
>>
>> My dinner last night was similar; simmered a Hillshire kielbasa for 15
>> minutes dumping the water to remove some curing salt then dumped in a
>> can of Bush's beans to simmer for 15 minutes, hardly any effort at
>> all, quick, tasty, and satisfying... ate 2/3 last night and 1/3 today
>> for brunch. I have no idea what's for dinner today, I'm thinking
>> scrambled egg sammich, if later I get the munchies I have a container
>> of Bryer's coffee ice cream
>
>Hillshire Farms kielbasa? Dude, you'd have been better off eating the
>hermetically sealed package it came in. Find some stuff made by a legit
>butcher......cost differential is nominal.

You're obviously biased, Ski. hehe

I've gotten ripped in pollock towns many a time.... at least with
Hillshire it's consistant, and resonably priced. If I really wanted
the good stuff I'd make my own, in fact that's what a real pollock
would have suggested, Ski. hehehe

It's actually pretty easy to make fresh kielbasa, no more difficult
than dago saw-seege... essentially only the seasoning differs... fresh
kielbasa is not smoked. And it can be made into pattys rather than
stuffed into casings... I rarely stuff casings, I either make patties
or bulk.

http://www.alliedkenco.com/catalog/p...recipes/key/15

jmcquown wrote:
> Dinner last night was a simple one-skillet dish. Brown three
> bratwurst in a large skillet. Meanwhile, slice and dice 3 russet
> potatoes and half a yellow onion. Cut the bratwurst into three
> pieces. Add 1 Tbs. butter to the skillet, then add the potatoes and
> onion. Season with salt & pepper and brown lightly. Add 2 cups beef
> broth and a good shake of Penzey's adobo seasoning. Cover and simmer
> about 30 minutes until brats are cooked through and the potatoes and
> onion are tender. Easy and quite tasty! Serves two (generously).
>
> Jill
Two? Did you feed that to your bird?

"LG" <[email protected]> wrote in message
news:[email protected] ...
> jmcquown wrote:
>> Dinner last night was a simple one-skillet dish. Brown three bratwurst
>> in a large skillet. Meanwhile, slice and dice 3 russet potatoes and half
>> a yellow onion. Cut the bratwurst into three pieces. Add 1 Tbs. butter
>> to the skillet, then add the potatoes and onion. Season with salt &
>> pepper and brown lightly. Add 2 cups beef broth and a good shake of
>> Penzey's adobo seasoning. Cover and simmer about 30 minutes until brats
>> are cooked through and the potatoes and onion are tender. Easy and quite
>> tasty! Serves two (generously).
>>
>> Jill
> Two? Did you feed that to your bird?

Asshole.

"Cheryl" wrote:
>"LG" wrote:
>> jmcquown wrote:
>>>
>>> Dinner last night was a simple one-skillet dish. Brown three bratwurst
>>> in a large skillet. Meanwhile, slice and dice 3 russet potatoes and half
>>> a yellow onion. Cut the bratwurst into three pieces. Add 1 Tbs. butter
>>> to the skillet, then add the potatoes and onion. Season with salt &
>>> pepper and brown lightly. Add 2 cups beef broth and a good shake of
>>> Penzey's adobo seasoning. Cover and simmer about 30 minutes until brats
>>> are cooked through and the potatoes and onion are tender. Easy and quite
>>> tasty! Serves two (generously).
>>>
>> Two? Did you feed that to your bird?
>
>Asshole.

Yes, LG can shove it.... Larrrrrwy is used to being shoved with wurst.
LOL

On Fri, 8 Oct 2010 03:16:44 -0400, "jmcquown" <[email protected]>
wrote:

>.... Cover and simmer about 30 minutes until brats are cooked through
>and the potatoes and onion are tender.

30 minutes? Hell, why not put it on at lunchtime and cook for five
hours?

Either way, you can eat it with your gums.

-- Larry

"Cheryl" <[email protected]> wrote in message
news:OlPro.20524$[email protected]..
> "LG" <[email protected]> wrote in message
> news:[email protected] ...
>> jmcquown wrote:
>>> Dinner last night was a simple one-skillet dish. Brown three bratwurst
>>> in a large skillet. Meanwhile, slice and dice 3 russet potatoes and
>>> half a yellow onion. Cut the bratwurst into three pieces. Add 1 Tbs.
>>> butter to the skillet, then add the potatoes and onion. Season with
>>> salt & pepper and brown lightly. Add 2 cups beef broth and a good shake
>>> of Penzey's adobo seasoning. Cover and simmer about 30 minutes until
>>> brats are cooked through and the potatoes and onion are tender. Easy
>>> and quite tasty! Serves two (generously).
>>>
>>> Jill
>> Two? Did you feed that to your bird?
>
> Asshole.

He has a crush on Jill. You know, like a 12 year old boy and he can't admit
it, because "girls have cooties!"

"Cheryl" <[email protected]> wrote in message
news:OlPro.20524$[email protected]..
> "LG" <[email protected]> wrote in message
> news:[email protected] ...
>> jmcquown wrote:
>>> Dinner last night was a simple one-skillet dish. Brown three bratwurst
>>> in a large skillet. Meanwhile, slice and dice 3 russet potatoes and
>>> half a yellow onion. Cut the bratwurst into three pieces. Add 1 Tbs.
>>> butter to the skillet, then add the potatoes and onion. Season with
>>> salt & pepper and brown lightly. Add 2 cups beef broth and a good shake
>>> of Penzey's adobo seasoning. Cover and simmer about 30 minutes until
>>> brats are cooked through and the potatoes and onion are tender. Easy
>>> and quite tasty! Serves two (generously).
>>>
>>> Jill
>> Two? Did you feed that to your bird?
>
> Asshole.

Yes, he is rather!

--
--
https://www.shop.helpforheroes.org.uk/

"Paco" <[email protected]> wrote in message
news:i8orif$g82$[email protected]..
>
>
> "Cheryl" <[email protected]> wrote in message
> news:OlPro.20524$[email protected]..
>> "LG" <[email protected]> wrote in message
>> news:[email protected] ...
>>> jmcquown wrote:
>>>> Dinner last night was a simple one-skillet dish. Brown three bratwurst
>>>> in a large skillet. Meanwhile, slice and dice 3 russet potatoes and
>>>> half a yellow onion. Cut the bratwurst into three pieces. Add 1 Tbs.
>>>> butter to the skillet, then add the potatoes and onion. Season with
>>>> salt & pepper and brown lightly. Add 2 cups beef broth and a good
>>>> shake of Penzey's adobo seasoning. Cover and simmer about 30 minutes
>>>> until brats are cooked through and the potatoes and onion are tender.
>>>> Easy and quite tasty! Serves two (generously).
>>>>
>>>> Jill
>>> Two? Did you feed that to your bird?
>>
>> Asshole.
>
> He has a crush on Jill. You know, like a 12 year old boy and he can't
> admit it, because "girls have cooties!"

Yep, that would account for his obsession with her.

--
--
https://www.shop.helpforheroes.org.uk/

"Mr. Bill" <[email protected]> wrote in message
news:[email protected]..
> On Fri, 8 Oct 2010 16:43:03 -0400, "Virginia Tadrzynski"
> <[email protected]> wrote:
>
>> by a legit
>>butcher
>
> That would be about as hard to find as a great buggy whip
> manufacturer.
>
>
Why on earth does everyone think a good butcher is hard to find? I live in
the middle of nowhere but there's a butcher shop 12 miles away (which is as
far as I have to go to the grocery store, anyway). At any rate, you can
always ask the guy behind the meat counter to grind or cut whatever you
want. They do actually employ butchers, ya' know

Jill

jmcquown wrote:

> Why on earth does everyone think a good butcher is hard to find? I live
> in the middle of nowhere but there's a butcher shop 12 miles away (which
> is as far as I have to go to the grocery store, anyway). At any rate,
> you can always ask the guy behind the meat counter to grind or cut
> whatever you want. They do actually employ butchers, ya' know
>
> Jill

Because too many chains of grocery stores only hire inexperienced meat
cutters who unpackage the bulk packer cuts and do limited things with
them instead of the classic butcher who *knew* meat inside and out
better'n anyone. Different breed these days.

"Goomba" <[email protected]> wrote in message
news:[email protected]..
> jmcquown wrote:
>
>> Why on earth does everyone think a good butcher is hard to find? I live
>> in the middle of nowhere but there's a butcher shop 12 miles away (which
>> is as far as I have to go to the grocery store, anyway). At any rate,
>> you can always ask the guy behind the meat counter to grind or cut
>> whatever you want. They do actually employ butchers, ya' know
>>
>> Jill
>
> Because too many chains of grocery stores only hire inexperienced meat
> cutters who unpackage the bulk packer cuts and do limited things with them
> instead of the classic butcher who *knew* meat inside and out better'n
> anyone. Different breed these days.

Yes! A fancy new supermarket opened up and I had a look at their meat
department. A man there was giving me all kinds of advice, so I asked
him...'Are you a butcher?' A few seconds of embarrassment unsued and he
admitted.... 'er no!'


--
--
https://www.shop.helpforheroes.org.uk/

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> "Mr. Bill" <[email protected]> wrote in message
> news:[email protected]..
> > On Fri, 8 Oct 2010 16:43:03 -0400, "Virginia Tadrzynski"
> > <[email protected]> wrote:
> >
> >> by a legit
> >>butcher
> >
> > That would be about as hard to find as a great buggy whip
> > manufacturer.
> >
> >
> Why on earth does everyone think a good butcher is hard to find?

Because they are, at least here. The main problem is that once people
find one, they don't shop there regularly. It's easier to do one stop
shopping at the supermarket. So the butchers go out of business.

--
Dan Abel
Petaluma, California USA
[email protected]

On Sat, 9 Oct 2010 16:34:44 +0100, "Ophelia" <[email protected]>
wrote:

> Yes! A fancy new supermarket opened up and I had a look at their meat
> department. A man there was giving me all kinds of advice, so I asked
> him...'Are you a butcher?' A few seconds of embarrassment unsued and he
> admitted.... 'er no!'

At least he was honest!

--

Never trust a dog to watch your food.