wrote:
On Mon, 28 May 2018 12:47:55 -0400, John H.
wrote:

On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw
it on the Traeger for a dozen
hours. One of these days...when I get brave.

You don't need to buy a whole brisket. I just got a chunk around 3-4
pounds. for $6sumpin a pound.


We had Corned Beef Brisket, point, for $2.59 a pound. Was only maybe 2
years ago, fresh brisket was $1.50-2.00 a pound.

On Tue, 29 May 2018 03:38:25 -0000 (UTC), Bill
wrote:

wrote:
On Mon, 28 May 2018 12:47:55 -0400, John H.
wrote:

On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw
it on the Traeger for a dozen
hours. One of these days...when I get brave.

You don't need to buy a whole brisket. I just got a chunk around 3-4
pounds. for $6sumpin a pound.


We had Corned Beef Brisket, point, for $2.59 a pound. Was only maybe 2
years ago, fresh brisket was $1.50-2.00 a pound.

It is hard to find any kind of beef these days for less than $4 a
pound.

wrote:
On Tue, 29 May 2018 03:38:25 -0000 (UTC), Bill
wrote:

wrote:
On Mon, 28 May 2018 12:47:55 -0400, John H.
wrote:

On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw
it on the Traeger for a dozen
hours. One of these days...when I get brave.

You don't need to buy a whole brisket. I just got a chunk around 3-4
pounds. for $6sumpin a pound.


We had Corned Beef Brisket, point, for $2.59 a pound. Was only maybe 2
years ago, fresh brisket was $1.50-2.00 a pound.

It is hard to find any kind of beef these days for less than $4 a
pound.


Here you can get beef at some good deals. But brisket should not cost as
much as New York Steak.

On 5/28/18 11:14 PM, Tim wrote:
Wayne.B
On Mon, 28 May 2018 19:56:03 -0400, Keyser Soze


You bunch of semi-crippled old right-wingers couldn't kick a soccer ball
three feet with sustaining another injury.

===

I think the word you were searching for was "without".


//////////



Wayne, You noticed that too?


Oh, looky, looky, looky...the righties caught themselves a typo.

On 5/28/2018 11:14 PM, Tim wrote:
Wayne.B
On Mon, 28 May 2018 19:56:03 -0400, Keyser Soze


You bunch of semi-crippled old right-wingers couldn't kick a soccer ball
three feet with sustaining another injury.

===

I think the word you were searching for was "without".


//////////



Wayne, You noticed that too?



There are other forms of disabilities besides physical.

On 5/28/2018 9:11 PM, wrote:
On Mon, 28 May 2018 15:03:35 -0400, Keyser Soze
wrote:

Warms my heart to see so many of you righties eating so much beouf...

We are glad to make you happy.
We did not claw ourselves to the top of the food chain to eat kale.



"Vegetarian" is an old Indian word for "bad hunter".

On Mon, 28 May 2018 21:12:09 -0000 (UTC), Bill wrote:

Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.

How'd you fix your lamb? I love it, but my wife's not too wild about it.

On 5/29/2018 7:19 AM, John H. wrote:
On Mon, 28 May 2018 21:12:09 -0000 (UTC), Bill wrote:

Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.


How'd you fix your lamb? I love it, but my wife's not too wild about it.


My wife isn't either but I don't think she's ever tried it due
to her mental image of a baby lamb. "Rack of Lamb" is one of my
favorite restaurant meals but I don't have it often.

Mrs.E. was beside herself the other day. Some guy on TV was talking
about how most of the world regularly eat horse meat. Even in the
USA, it is consumed by more than people generally think. Some chef
in a upscale New York restaurant recently took it off the menu, not
because of social pressure but because he could only get frozen
horse meat and not fresh.

On Tue, 29 May 2018 07:28:50 -0400, "Mr. Luddite" wrote:

On 5/29/2018 7:19 AM, John H. wrote:
On Mon, 28 May 2018 21:12:09 -0000 (UTC), Bill wrote:

Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.


How'd you fix your lamb? I love it, but my wife's not too wild about it.


My wife isn't either but I don't think she's ever tried it due
to her mental image of a baby lamb. "Rack of Lamb" is one of my
favorite restaurant meals but I don't have it often.

Mrs.E. was beside herself the other day. Some guy on TV was talking
about how most of the world regularly eat horse meat. Even in the
USA, it is consumed by more than people generally think. Some chef
in a upscale New York restaurant recently took it off the menu, not
because of social pressure but because he could only get frozen
horse meat and not fresh.



Wait until she hears about dogs being eaten.

Horse meat is a pretty big business in Canada:


http://www.vueweekly.com/canadas-mul...rge-of-change/

On 5/29/2018 7:50 AM, John H. wrote:
On Tue, 29 May 2018 07:28:50 -0400, "Mr. Luddite" wrote:

On 5/29/2018 7:19 AM, John H. wrote:
On Mon, 28 May 2018 21:12:09 -0000 (UTC), Bill wrote:

Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.


How'd you fix your lamb? I love it, but my wife's not too wild about it.


My wife isn't either but I don't think she's ever tried it due
to her mental image of a baby lamb. "Rack of Lamb" is one of my
favorite restaurant meals but I don't have it often.

Mrs.E. was beside herself the other day. Some guy on TV was talking
about how most of the world regularly eat horse meat. Even in the
USA, it is consumed by more than people generally think. Some chef
in a upscale New York restaurant recently took it off the menu, not
because of social pressure but because he could only get frozen
horse meat and not fresh.



Wait until she hears about dogs being eaten.

Horse meat is a pretty big business in Canada:


http://www.vueweekly.com/canadas-mul...rge-of-change/



When I visited China back in the 80's I attended several banquets that
had some suspicious foods.

I guess over there you only have to be concerned if your host says,
"Tastes like dog".