Thread: supper tonight

On Jul 23, 11:30*am, hahabogus <do...@have1.invalid> wrote:
> @@@@@ Now You're Cooking! Export Format
>
> Damsel's Italian Beef
>
> Crockpot, tested
>
> 1 tablespoon olive oil
> 5 pounds round roast, trimmed; (bottom round)
> 7 cloves garlic; crushed
> 1 tablespoon dried oregano
> 1 tablespoon dried basil
> 2 teaspoons red pepper flakes
> 1 teaspoon salt
> 1/2 teaspoon garlic powder
> 1 1/2 cups beef broth

What I don't understand is why it has both fresh garlic, and garlic
powder. Surely the only ways powdered is superior to fresh are
perishability and convenience.

--Bryan

On Jul 23, 11:45*am, Bobo Bonobo® <class...@brick.net> wrote:
> On Jul 23, 11:30*am, hahabogus <do...@have1.invalid> wrote:
>
> > @@@@@ Now You're Cooking! Export Format
>
> > Damsel's Italian Beef
>
> > Crockpot, tested
>
> > 1 tablespoon olive oil
> > 5 pounds round roast, trimmed; (bottom round)
> > 7 cloves garlic; crushed
> > 1 tablespoon dried oregano
> > 1 tablespoon dried basil
> > 2 teaspoons red pepper flakes
> > 1 teaspoon salt
> > 1/2 teaspoon garlic powder
> > 1 1/2 cups beef broth
>
> What I don't understand is why it has both fresh garlic, and garlic
> powder. *Surely the only ways powdered is superior to fresh are
> perishability and convenience.
>
> --Bryan

There is no such thing as too much garlic! At least with fresh garlic.
1/2 tsp of garlic powder is not gonna be too much, even with the 7
cloves of fresh.

I put two full HEADS of garlic in my Magical Garlic Potatoes, modified
from Riddle's Penultimate'a recipe:


5 lbs potatoes

4 cups 40% cream

2 heads of fresh garlic (not the stuff in jars!)

1 tsp salt

1 tsp white pepper (black pepper works too, but makes black specks in
the sauce!)

Gruyere swiss cheese


Peel (optional I suppose) and slice up the potatoes into chunk slices
about 1/4 inch thick. Peel and mince the garlic, and I pare that
little green plant out of the middle of each clove (A PITA, but it's
kinda fun too!)

In a large pot, put the potato pieces, the cream, the garlic and the
salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
with a little milk to make it easy to stir.

Then pour into a shallow baking pan like a lasagna pan, and grate
Gruyere cheese on top. Bake at 350F for 40 mins or into until the
Gruyere gets light golden brown.

Let sit for 30 mins after baking, and enjoy!

John Kuthe...

On Thu, 23 Jul 2009 09:45:51 -0700 (PDT), Bobo Bonobo®
>
>What I don't understand is why it has both fresh garlic, and garlic
>powder. Surely the only ways powdered is superior to fresh are
>perishability and convenience.
>
>--Bryan

Not necessarily. If you talk to someone like Paul Prudhomme, he uses
both. Both add different dimensions of garlicness... Sometimes he
uses garlic powder almost exclusively..sometimes a combo of the garlic
in the seasoning mix, and garlic in the cooking.

Christine
--
http://nightstirrings.blogspot.com

"Christine Dabney" <[email protected]> wrote in message
news[email protected]..
> On Thu, 23 Jul 2009 09:45:51 -0700 (PDT), Bobo Bonobo®
>>
>>What I don't understand is why it has both fresh garlic, and garlic
>>powder. Surely the only ways powdered is superior to fresh are
>>perishability and convenience.
>>
>>--Bryan
>
> Not necessarily. If you talk to someone like Paul Prudhomme, he uses
> both. Both add different dimensions of garlicness... Sometimes he
> uses garlic powder almost exclusively..sometimes a combo of the garlic
> in the seasoning mix, and garlic in the cooking.
>
> Christine
> --
> http://nightstirrings.blogspot.com



I have made this a lot and it is very good. And where is damsel? She doesn't
seem to be around lately.

"Phyllis Stone" <[email protected]> wrote in
news[email protected] on Jul Thu 2009 pm

>
> "Christine Dabney" <[email protected]> wrote in message
> news[email protected]..
>> On Thu, 23 Jul 2009 09:45:51 -0700 (PDT), Bobo Bonobo®
>>>
>>>What I don't understand is why it has both fresh garlic, and garlic
>>>powder. Surely the only ways powdered is superior to fresh are
>>>perishability and convenience.
>>>
>>>--Bryan
>>
>> Not necessarily. If you talk to someone like Paul Prudhomme, he uses
>> both. Both add different dimensions of garlicness... Sometimes he
>> uses garlic powder almost exclusively..sometimes a combo of the
>> garlic in the seasoning mix, and garlic in the cooking.
>>
>> Christine
>> --
>> http://nightstirrings.blogspot.com
>
>
>
> I have made this a lot and it is very good. And where is damsel? She
> doesn't seem to be around lately.
>
>
>

That's why I make it, and who really cares if you use fresh garlic and dried garlic granules together,
if it tastes good? The dried garlic is more potent as the water has been removed, just like you use
1/3 less dried herbs than fresh herbs to get the same taste.

Yes where is the lady of the distress?
--

The beet goes on -Alan

On Thu, 23 Jul 2009 19:13:37 GMT, hahabogus <[email protected]>
wrote:

>Yes where is the lady of the distress?

She's over on Facebook..with the rest of us..

Christine
--
http://nightstirrings.blogspot.com

Christine Dabney <[email protected]> wrote in
news:08uh65pne1atef[email protected] on Jul Thu 2009 pm

> On Thu, 23 Jul 2009 19:13:37 GMT, hahabogus <[email protected]>
> wrote:
>
>>Yes where is the lady of the distress?
>
> She's over on Facebook..with the rest of us..
>
> Christine

So at 4 pm I took the roast outa the crockpot and put it in the fridge with the liquid in the crockpot.
I had put that liquid in a degrease container(?) (one of those teapot looking things that pours from
the bottom to remove oil or fat). At around 5:30 I put some of the liquid and some thin slices of the
beef in a bowlm along with some thin slices of green bell pepper and had a sort of beef bell pepper
soup....very tasty.


For some reason Facebook has no interest for me. I Can't get interested enough in it to actually
care about it.

--

The beet goes on -Alan