How to make stroganoff sauce?
Hi,
What does it take to make stroganoff sauce? I looked it up at a couple of websites, and got the impression that it's pretty much just flour and sour cream. Is that all it takes for it to be considered stroganoff sauce? Thanks! David |
How to make stroganoff sauce?
On Thu, 01 Jan 2004 15:37:51 +0000, dh_l wrote:
> Hi, > > What does it take to make stroganoff sauce? I looked it up at a couple > of websites, and got the impression that it's pretty much just flour and > sour cream. Is that all it takes for it to be considered stroganoff > sauce? You'll also need wine in there as well. The last time I made stroganoff, it involved browning the meat, reserving the fat, cooking the flavoring vegetables, deglazing with wine, then adding everything back in. The sour cream gets added right at the end. > David -- -Brian James Macke "In order to get that which you wish for, you must first get that which builds it." -- Unknown |
How to make stroganoff sauce?
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How to make stroganoff sauce?
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How to make stroganoff sauce?
all i use when doing stroganoff is butter, sour cream, salt, pepper,
and nutmeg. -- read and post daily, it works! rosie "Hell they won't lie to me/ Not on my own damn TV/ But how much is a liar's word worth/ And whatever happened to peace on earth?" .....................................Willie Nelson "jmcquown" > wrote in message ... > wrote: > > Hi, > > > > What does it take to make stroganoff sauce? I looked it up at > > a couple of websites, and got the impression that it's pretty > > much just flour and sour cream. Is that all it takes for it to be > > considered stroganoff sauce? > > > > Thanks! > > David > > My mother made an excellent Beef Stroganoff and her finishing sauce is as > follows: > > 2-3 c. rich beef stock or consomme, which will gel when chilled; 1 tsp. > Worcestershire, 1/2 can of tomato paste, 3 Tbs. room temp-unsalted butter > and just before removing from heat quickly stir in 1 c. cold sour cream. > > Jill > > |
How to make stroganoff sauce?
The following is very close to what I do.
1 1/2 tablespoons unsalted butter and 1 tablespoon all-purpose flour; combine to make BEURRE MANIE; I only do this as a last resort. I always have roux on hand. 1-1.5 cups beef stock; add tomato paste or tomato sauce to taste; from this make veloute sauce with 2 tb flour equivalent of roux/1.5 cups sauce; Add 2 tablespoons olive oil to saute pan; saute 1/2 cup thinly sliced shallot and .5 lb cremini mushrooms, trimmed and halved. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper or to taste. Add 1 (.75-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces; add to simmering veloute sauce for 30 seconds; add 2 tablespoons chopped fresh dill; add 3 tablespoons sour cream at room temperature; Serve over patty shells. This will serve two. It's incredibly easy. It only works with tenderloin, which is disgustingly expensive at this moment. Cheers, Kent wrote: > > Hi, > > What does it take to make stroganoff sauce? I looked it up at > a couple of websites, and got the impression that it's pretty > much just flour and sour cream. Is that all it takes for it to be > considered stroganoff sauce? > > Thanks! > David |
How to make stroganoff sauce?
> wrote in message ... > Hi, > > What does it take to make stroganoff sauce? I looked it up at > a couple of websites, and got the impression that it's pretty > much just flour and sour cream. Is that all it takes for it to be > considered stroganoff sauce? > > Thanks! > David Not really, first there is no such thing as "Stroganoff Sauce". Beef stroganoff is a recipe which first appeared in 1871 and is attributed to the Baron Stroganoff and his French chef. The recipe is simply fillet mignon, onions and mushrooms sautéed in butter then deglazed with beef stock and sour cream added at the end. Some recipes call for a little Dijon mustard as well as a small amount of tomato paste, then thickened with a roux. Salt and pepper of course were also used. So now you have the essential flavors of what you refer to a "Stroganoff sauce" - Remember it is a recipe not a sauce that is places over something else. Dimitri |
How to make stroganoff sauce?
Thanks to all of you for your recipes and input! What I'm
doing for an easy and tasty sauce that tastes like stroganoff to me, is using about half a can of cream of mushroom soup (Kroger brand), and almost as much sour cream (low fat, again Kroper brand). I like it on potatoes cooked in a microwave. It may not be a real stroganoff, but may be about as close as what you get from Hamburger Helper :-) |
How to make stroganoff sauce?
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How to make stroganoff sauce?
On Sat, 03 Jan 2004 23:38:13 -0800, Carmen Dioxide wrote:
> (Lynn Gifford) wrote >> I THINK the only basic difference between Stroganov and Boeuf >> Bourguinone (sp?) is the Bourguinone. > You THINK incorrectly. Get a Julia Child cookbook, a basic french > regional cookbook or just Google. You snark unfairly. Boeuf Bourguignon and Beef Stroganoff have many similarities. Both tend to be served over egg noodles, both involve pan frying the meet as the first step, both involve wine reductions, and both share many of the same flavoring vegetables. They differ based on basic preparation and fat contributors. Boeuf Bourguignon, a braised dish, gets its fat (and flavor) from the varied pork products. Beef Stroganoff, a sauteed dish, has less fat but has the sour cream in the finishing sauce. And, really, if you're going to get snooty to posters you should be suggesting people read Larousse Gastronomique. It's going to be a bit more authoritative than Julia Child. -- -Brian James Macke "In order to get that which you wish for, you must first get that which builds it." -- Unknown |
How to make stroganoff sauce?
> wrote:
> What does it take to make stroganoff sauce? I looked it up at > a couple of websites, and got the impression that it's pretty > much just flour and sour cream. Is that all it takes for it to be > considered stroganoff sauce? Just substitute Alfredo sauce. There is no difference at all. None. Victor |
How to make stroganoff sauce?
Victor Sack wrote:
> > wrote: > > >>What does it take to make stroganoff sauce? I looked it up at >>a couple of websites, and got the impression that it's pretty >>much just flour and sour cream. Is that all it takes for it to be >>considered stroganoff sauce? > > > Just substitute Alfredo sauce. There is no difference at all. None. > > Victor You *are* kidding, right Victor? -- Steve Men are from Earth. Women are from Earth. Deal with it. |
How to make stroganoff sauce?
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How to make stroganoff sauce?
On Sun, 04 Jan 2004 15:43:59 -0800, Lynn Gifford wrote:
> Ask around, honey, I didn't fall off no turnip truck yesterday. > Lynn from Fargo Maybe not turnip trucks, but aren't there a lot of sugar beets up there? :) -- -Brian James Macke "In order to get that which you wish for, you must first get that which builds it." -- Unknown |
How to make stroganoff sauce?
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How to make stroganoff sauce?
Your head, or functional cerebral mass, is residing in an unusual
orifice, in a fashion that would generally be felt to be anatomically not possible. Victor Sack wrote: > > > wrote: > > > What does it take to make stroganoff sauce? I looked it up at > > a couple of websites, and got the impression that it's pretty > > much just flour and sour cream. Is that all it takes for it to be > > considered stroganoff sauce? > > Just substitute Alfredo sauce. There is no difference at all. None. > > Victor |
How to make stroganoff sauce?
Victor Sack wrote:
> > wrote: > > >>What does it take to make stroganoff sauce? I looked it up at >>a couple of websites, and got the impression that it's pretty >>much just flour and sour cream. Is that all it takes for it to be >>considered stroganoff sauce? > > > Just substitute Alfredo sauce. There is no difference at all. None. > > Victor Cut that out! It's not nice to tease people with plausible absurdities. Jerry -- Engineering is the art of making what you want from things you can get. ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ |
How to make stroganoff sauce?
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How to make stroganoff sauce?
modom > wrote in
: > On Sun, 4 Jan 2004 22:57:16 +0100, (Victor > Sack) wrote: > > wrote: >> >>> What does it take to make stroganoff sauce? I looked it up at >>> a couple of websites, and got the impression that it's pretty >>> much just flour and sour cream. Is that all it takes for it to be >>> considered stroganoff sauce? >> >>Just substitute Alfredo sauce. There is no difference at all. None. >> >>Victor > > Chili, too. I swear it's true. > > Oh! and let's not forget curry! > > modom Yes, I understand that you can substitute Alfredo sauce for just about anything! I can't imagine a dessert sauce without it. <G> Wayne |
How to make stroganoff sauce?
(Victor Sack) wrote in news:1g727md.ng6hazbrm6jqN%
: > > wrote: > >> What does it take to make stroganoff sauce? I looked it up at >> a couple of websites, and got the impression that it's pretty >> much just flour and sour cream. Is that all it takes for it to be >> considered stroganoff sauce? > > Just substitute Alfredo sauce. There is no difference at all. None. > <g> Alfredo Sauce. There is no Alfredo Sauce... Nice to see a variation on the Alfredo discussion. Anyone up for a bet on how many people get upset by Victor's post because Alfredo sauce is different to Stroganoff <vbg> Rhonda Anderson Cranebrook, NSW, Australia |
How to make stroganoff sauce?
"Lynn Gifford" > wrote in message om... > > Lynn from Fargo > (where, contrary to popular belief, not all food is white) Nope, but it is darn COLD food! A high of -6F today? Charlie, freezing at the thought of it |
How to make stroganoff sauce?
"modom" > wrote in message ... > On Sun, 4 Jan 2004 22:57:16 +0100, (Victor > Sack) wrote: > > > wrote: > > > >> What does it take to make stroganoff sauce? I looked it up at > >> a couple of websites, and got the impression that it's pretty > >> much just flour and sour cream. Is that all it takes for it to be > >> considered stroganoff sauce? > > > >Just substitute Alfredo sauce. There is no difference at all. None. > > > >Victor > > Chili, too. I swear it's true. > > Oh! and let's not forget curry! > > modom Correct! And, if you chill it, you have Caesar dressing! Charlie |
How to make stroganoff sauce?
Rhonda Anderson typed:
> (Victor Sack) wrote in news:1g727md.ng6hazbrm6jqN% > : > >> > wrote: >> >>> What does it take to make stroganoff sauce? I looked it up at >>> a couple of websites, and got the impression that it's pretty >>> much just flour and sour cream. Is that all it takes for it to be >>> considered stroganoff sauce? >> >> Just substitute Alfredo sauce. There is no difference at all. None. >> > > > <g> Alfredo Sauce. There is no Alfredo Sauce... > > Nice to see a variation on the Alfredo discussion. Anyone up for a bet on > how many people get upset by Victor's post because Alfredo sauce is > different to Stroganoff <vbg> > I've already got out the lawn chairs and am mixing the drinks while I type. The snack food is on it's way (with and without Alfredo Sauce, some used in the Stroganoff). Here, have a drink and grab a chair... |
How to make stroganoff sauce?
It is and required if they are the likes of the sw> or the Rangers. Hee hee
hee firefly end of line "Jerry Avins" > wrote in message ... > Victor Sack wrote: > > > > wrote: > > > > > >>What does it take to make stroganoff sauce? I looked it up at > >>a couple of websites, and got the impression that it's pretty > >>much just flour and sour cream. Is that all it takes for it to be > >>considered stroganoff sauce? > > > > > > Just substitute Alfredo sauce. There is no difference at all. None. > > > > Victor > > Cut that out! It's not nice to tease people with plausible absurdities. > > Jerry > -- > Engineering is the art of making what you want from things you can get. > ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ > |
How to make stroganoff sauce?
On Mon, 05 Jan 2004 11:19:14 GMT, "Charles Gifford"
> wrote: > >"Lynn Gifford" > wrote in message . com... >> >> Lynn from Fargo >> (where, contrary to popular belief, not all food is white) > >Nope, but it is darn COLD food! A high of -6F today? > >Charlie, freezing at the thought of it > You Pussy! ;0) Harry |
How to make stroganoff sauce?
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How to make stroganoff sauce?
"Harry Demidavicius" > wrote in message ... > On Mon, 05 Jan 2004 11:19:14 GMT, "Charles Gifford" > > wrote: > > > > >"Lynn Gifford" > wrote in message > . com... > >> > >> Lynn from Fargo > >> (where, contrary to popular belief, not all food is white) > > > >Nope, but it is darn COLD food! A high of -6F today? > > > >Charlie, freezing at the thought of it > > > You Pussy! ;0) > > Harry Guilty! Wimp too! We did have a cold snap this last weekend. It got down into the high 30sF in my backyard a couple of nights. Days have been better at about 70F. Still cold, but better. Looks like it will be warming up for the rest of the week. No like cold! Charlie |
How to make stroganoff sauce?
On Wed, 07 Jan 2004 09:59:27 GMT, "Charles Gifford"
> wrote: > >"Harry Demidavicius" > wrote in message .. . >> On Mon, 05 Jan 2004 11:19:14 GMT, "Charles Gifford" >> > wrote: >> >> > >> >"Lynn Gifford" > wrote in message >> . com... >> >> >> >> Lynn from Fargo >> >> (where, contrary to popular belief, not all food is white) >> > >> >Nope, but it is darn COLD food! A high of -6F today? >> > >> >Charlie, freezing at the thought of it >> > >> You Pussy! ;0) >> >> Harry > >Guilty! Wimp too! We did have a cold snap this last weekend. It got down >into the high 30sF in my backyard a couple of nights. Days have been better >at about 70F. Still cold, but better. Looks like it will be warming up for >the rest of the week. No like cold! > >Charlie > Actually 30ies F in Sandy Eggo must be bloody brutal, Charliam. I'd much rather have serious freezing in Calgary - at least we're set up for it. Incoming Chinook will put us into sweater Weather. I'll need to stock up on windscreen wiper fluid. Pork Butt on the K on Friday. [Yeay!] Harry |
How to make stroganoff sauce?
Harry Demidavicius typed:
> On Wed, 07 Jan 2004 09:59:27 GMT, "Charles Gifford" > > wrote: > >> >> "Harry Demidavicius" > wrote in message >> ... >>> On Mon, 05 Jan 2004 11:19:14 GMT, "Charles Gifford" >>> > wrote: >>> >>>> >>>> "Lynn Gifford" > wrote in message >>>> om... >>>>> >>>>> Lynn from Fargo >>>>> (where, contrary to popular belief, not all food is white) >>>> >>>> Nope, but it is darn COLD food! A high of -6F today? >>>> >>>> Charlie, freezing at the thought of it >>>> >>> You Pussy! ;0) >>> >>> Harry >> >> Guilty! Wimp too! We did have a cold snap this last weekend. It got down >> into the high 30sF in my backyard a couple of nights. Days have been better >> at about 70F. Still cold, but better. Looks like it will be warming up for >> the rest of the week. No like cold! >> >> Charlie >> > Actually 30ies F in Sandy Eggo must be bloody brutal, Charliam. I'd > much rather have serious freezing in Calgary - at least we're set up > for it. Incoming Chinook will put us into sweater Weather. I'll need > to stock up on windscreen wiper fluid. Pork Butt on the K on Friday. > [Yeay!] > > Harry *TWO* pork butts in the K right now and it's 42F here in the "Sunshine" state at the moment. Just north of here where we were on New Years Day (in shorts and T-shirts) is supposed to get down to real ice tonight. BOB |
How to make stroganoff sauce?
Harry Demidavicius typed:
> On Wed, 07 Jan 2004 09:59:27 GMT, "Charles Gifford" > > wrote: > >> >> "Harry Demidavicius" > wrote in message >> ... >>> On Mon, 05 Jan 2004 11:19:14 GMT, "Charles Gifford" >>> > wrote: >>> >>>> >>>> "Lynn Gifford" > wrote in message >>>> om... >>>>> >>>>> Lynn from Fargo >>>>> (where, contrary to popular belief, not all food is white) >>>> >>>> Nope, but it is darn COLD food! A high of -6F today? >>>> >>>> Charlie, freezing at the thought of it >>>> >>> You Pussy! ;0) >>> >>> Harry >> >> Guilty! Wimp too! We did have a cold snap this last weekend. It got down >> into the high 30sF in my backyard a couple of nights. Days have been better >> at about 70F. Still cold, but better. Looks like it will be warming up for >> the rest of the week. No like cold! >> >> Charlie >> > Actually 30ies F in Sandy Eggo must be bloody brutal, Charliam. I'd > much rather have serious freezing in Calgary - at least we're set up > for it. Incoming Chinook will put us into sweater Weather. I'll need > to stock up on windscreen wiper fluid. Pork Butt on the K on Friday. > [Yeay!] > > Harry *TWO* pork butts in the K right now and it's 42F here in the "Sunshine" state at the moment. Just north of here where we were on New Years Day (in shorts and T-shirts) is supposed to get down to real ice tonight. BOB |
How to make stroganoff sauce?
Harry Demidavicius typed:
> On Wed, 07 Jan 2004 09:59:27 GMT, "Charles Gifford" > > wrote: > >> >> "Harry Demidavicius" > wrote in message >> ... >>> On Mon, 05 Jan 2004 11:19:14 GMT, "Charles Gifford" >>> > wrote: >>> >>>> >>>> "Lynn Gifford" > wrote in message >>>> om... >>>>> >>>>> Lynn from Fargo >>>>> (where, contrary to popular belief, not all food is white) >>>> >>>> Nope, but it is darn COLD food! A high of -6F today? >>>> >>>> Charlie, freezing at the thought of it >>>> >>> You Pussy! ;0) >>> >>> Harry >> >> Guilty! Wimp too! We did have a cold snap this last weekend. It got down >> into the high 30sF in my backyard a couple of nights. Days have been better >> at about 70F. Still cold, but better. Looks like it will be warming up for >> the rest of the week. No like cold! >> >> Charlie >> > Actually 30ies F in Sandy Eggo must be bloody brutal, Charliam. I'd > much rather have serious freezing in Calgary - at least we're set up > for it. Incoming Chinook will put us into sweater Weather. I'll need > to stock up on windscreen wiper fluid. Pork Butt on the K on Friday. > [Yeay!] > > Harry *TWO* pork butts in the K right now and it's 42F here in the "Sunshine" state at the moment. Just north of here where we were on New Years Day (in shorts and T-shirts) is supposed to get down to real ice tonight. BOB |
How to make stroganoff sauce?
On Thu, 8 Jan 2004 01:28:25 -0500, " BOB" > wrote:
>Harry Demidavicius typed: >> On Wed, 07 Jan 2004 09:59:27 GMT, "Charles Gifford" >> > wrote: >> >>> >>> "Harry Demidavicius" > wrote in message >>> ... >>>> On Mon, 05 Jan 2004 11:19:14 GMT, "Charles Gifford" >>>> > wrote: >>>> >>>>> >>>>> "Lynn Gifford" > wrote in message >>>>> om... >>>>>> >>>>>> Lynn from Fargo >>>>>> (where, contrary to popular belief, not all food is white) >>>>> >>>>> Nope, but it is darn COLD food! A high of -6F today? >>>>> >>>>> Charlie, freezing at the thought of it >>>>> >>>> You Pussy! ;0) >>>> >>>> Harry >>> >>> Guilty! Wimp too! We did have a cold snap this last weekend. It got down >>> into the high 30sF in my backyard a couple of nights. Days have been >better >>> at about 70F. Still cold, but better. Looks like it will be warming up for >>> the rest of the week. No like cold! >>> >>> Charlie >>> >> Actually 30ies F in Sandy Eggo must be bloody brutal, Charliam. I'd >> much rather have serious freezing in Calgary - at least we're set up >> for it. Incoming Chinook will put us into sweater Weather. I'll need >> to stock up on windscreen wiper fluid. Pork Butt on the K on Friday. >> [Yeay!] >> >> Harry > >*TWO* pork butts in the K right now and it's 42F here in the "Sunshine" state >at the moment. > >Just north of here where we were on New Years Day (in shorts and T-shirts) is >supposed to get down to real ice tonight. > >BOB > Keerist! - I hope you have a lot of rum on hand, BOB. We were warmer than you today. I was going to make that Red Eye Butt again, but wheeled off at the last moment in favour of just rubbing because this puppy has a nice fat cap. Harry |
How to make stroganoff sauce?
Harry Demidavicius typed:
> On Thu, 8 Jan 2004 01:28:25 -0500, " BOB"wrote: > >> Harry Demidavicius typed: >>> On Wed, 07 Jan 2004 09:59:27 GMT, "Charles Gifford" >>> > wrote: >>> >>>> >>>> "Harry Demidavicius" > wrote in message >>>> ... >>>>> On Mon, 05 Jan 2004 11:19:14 GMT, "Charles Gifford" >>>>> > wrote: >>>>> >>>>>> >>>>>> "Lynn Gifford" > wrote in message >>>>>> om... >>>>>>> >>>>>>> Lynn from Fargo >>>>>>> (where, contrary to popular belief, not all food is white) >>>>>> >>>>>> Nope, but it is darn COLD food! A high of -6F today? >>>>>> >>>>>> Charlie, freezing at the thought of it >>>>>> >>>>> You Pussy! ;0) >>>>> >>>>> Harry >>>> >>>> Guilty! Wimp too! We did have a cold snap this last weekend. It got down >>>> into the high 30sF in my backyard a couple of nights. Days have been better >>>> at about 70F. Still cold, but better. Looks like it will be warming up for >>>> the rest of the week. No like cold! >>>> >>>> Charlie >>>> >>> Actually 30ies F in Sandy Eggo must be bloody brutal, Charliam. I'd >>> much rather have serious freezing in Calgary - at least we're set up >>> for it. Incoming Chinook will put us into sweater Weather. I'll need >>> to stock up on windscreen wiper fluid. Pork Butt on the K on Friday. >>> [Yeay!] >>> >>> Harry >> >> *TWO* pork butts in the K right now and it's 42F here in the "Sunshine" state >> at the moment. >> >> Just north of here where we were on New Years Day (in shorts and T-shirts) is >> supposed to get down to real ice tonight. >> >> BOB >> > Keerist! - I hope you have a lot of rum on hand, BOB. We were warmer > than you today. I was going to make that Red Eye Butt again, but > wheeled off at the last moment in favour of just rubbing because this > puppy has a nice fat cap. > > Harry The rum is now gone. You keep telling me of days when "Ice Station Calgary" is wamer than the south. That 42 was at about 1:30 AM and the pulled pork was fan-tas-tic. Some is frozen in foodsaver bags for individual meals later on. BOB who thinks Harry passed on the red eye in order to rub a butt |
How to make stroganoff sauce?
On Thu, 8 Jan 2004 23:04:51 -0500, " BOB" >
wrote: >Harry Demidavicius typed: >> On Thu, 8 Jan 2004 01:28:25 -0500, " BOB"wrote: >> >>> Harry Demidavicius typed: >>>> On Wed, 07 Jan 2004 09:59:27 GMT, "Charles Gifford" >>>> > wrote: >>>> >>>>> >>>>> "Harry Demidavicius" > wrote in message >>>>> ... >>>>>> On Mon, 05 Jan 2004 11:19:14 GMT, "Charles Gifford" >>>>>> > wrote: >>>>>> >>>>>>> >>>>>>> "Lynn Gifford" > wrote in message >>>>>>> om... >>>>>>>> >>>>>>>> Lynn from Fargo >>>>>>>> (where, contrary to popular belief, not all food is white) >>>>>>> >>>>>>> Nope, but it is darn COLD food! A high of -6F today? >>>>>>> >>>>>>> Charlie, freezing at the thought of it >>>>>>> >>>>>> You Pussy! ;0) >>>>>> >>>>>> Harry >>>>> >>>>> Guilty! Wimp too! We did have a cold snap this last weekend. It got down >>>>> into the high 30sF in my backyard a couple of nights. Days have been >better >>>>> at about 70F. Still cold, but better. Looks like it will be warming up >for >>>>> the rest of the week. No like cold! >>>>> >>>>> Charlie >>>>> >>>> Actually 30ies F in Sandy Eggo must be bloody brutal, Charliam. I'd >>>> much rather have serious freezing in Calgary - at least we're set up >>>> for it. Incoming Chinook will put us into sweater Weather. I'll need >>>> to stock up on windscreen wiper fluid. Pork Butt on the K on Friday. >>>> [Yeay!] >>>> >>>> Harry >>> >>> *TWO* pork butts in the K right now and it's 42F here in the "Sunshine" >state >>> at the moment. >>> >>> Just north of here where we were on New Years Day (in shorts and T-shirts) >is >>> supposed to get down to real ice tonight. >>> >>> BOB >>> >> Keerist! - I hope you have a lot of rum on hand, BOB. We were warmer >> than you today. I was going to make that Red Eye Butt again, but >> wheeled off at the last moment in favour of just rubbing because this >> puppy has a nice fat cap. >> >> Harry > >The rum is now gone. You keep telling me of days when "Ice Station Calgary" >is wamer than the south. That 42 was at about 1:30 AM and the pulled pork >was fan-tas-tic. Some is frozen in foodsaver bags for individual meals later >on. > >BOB >who thinks Harry passed on the red eye in order to rub a butt > I did [pass on the Red-Eye]. It's on the go right now - about 7 hours into it. Using the baby K for a change. The Ice Station part has moved into Ontario and such. We're in the low 50ies at present. Harry |
How to make stroganoff sauce?
On Mon, 05 Jan 2004 00:20:34 -0500, Jerry Avins > wrote:
>Victor Sack wrote: > >> > wrote: >> >> >>>What does it take to make stroganoff sauce? I looked it up at >>>a couple of websites, and got the impression that it's pretty >>>much just flour and sour cream. Is that all it takes for it to be >>>considered stroganoff sauce? >> >> >> Just substitute Alfredo sauce. There is no difference at all. None. >> >> Victor > >Cut that out! It's not nice to tease people with plausible absurdities. > >Jerry Well, so far it still seems to me that all it takes to make stroganoff is flour, water and sour cream. If a person uses Alfredo sauce instead of flour and water, and adds the sour cream, what's the difference? |
How to make stroganoff sauce?
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How to make stroganoff sauce?
Steve Wertz > replied in message
to replied to housefly > wrote: > >It is and required if they are the likes of the sw> or the Rangers. > > > Glad we made such a lasting impression on you. Kook. > > Sheesh, you ignore this guy for 3-4 months and he's *still* > talking about ya. > > What a moroon. House Fly's living proof why cousins shouldn't marry. Is he still posting those salt-lick-based "recipes?" The Ranger |
How to make stroganoff sauce?
in article , at
wrote on 1/14/04 7:43 PM: > On Mon, 05 Jan 2004 00:20:34 -0500, Jerry Avins > wrote: > >> Victor Sack wrote: >> >>> > wrote: >>> >>> >>>> What does it take to make stroganoff sauce? I looked it up at >>>> a couple of websites, and got the impression that it's pretty >>>> much just flour and sour cream. Is that all it takes for it to be >>>> considered stroganoff sauce? >>> >>> >>> Just substitute Alfredo sauce. There is no difference at all. None. >>> >>> Victor >> >> Cut that out! It's not nice to tease people with plausible absurdities. >> >> Jerry > > Well, so far it still seems to me that all it takes to make stroganoff > is flour, water and sour cream. If a person uses Alfredo sauce instead > of flour and water, and adds the sour cream, what's the difference? Alfredo "sauce" is just butter and parmagiano cheese. Butter is not flour. Parmagiano cheese is not flour. The two together are not the same as flour. That's the difference. Even if you consider alfredo sauce to be butter, cream and the parm cheese, it's still not the same as flour and water. That's the difference. |
How to make stroganoff sauce?
Jerry Avins wrote:
> wrote: >> >> Well, so far it still seems to me that all it takes to make >> stroganoff is flour, water and sour cream. If a person uses Alfredo >> sauce instead >> of flour and water, and adds the sour cream, what's the difference? > > To begin with, there's no such thing as real Alfredo sauce. To make > fettuccini Alfredo, you reserve some of the cooking water, thoroughly > drench the cooked pasta in butter (it helps to have the butter room > temperature), mix in raw egg yolk -- the pasta's heat cooks it -- and > add a little heavy cream. If you do it right, it comes out a little > too thick: that's what you saved the cooking water for. Then you stir > in freshly grated Parmesan cheese (soft, not too close to the rind) > and > bring it to the table not more than two minutes after it was drained. > Serve with more grated Parmesan at the table. um Jerry, no egg, no cream. Just butter, parm and a little pasta water. Cristina Info on Moving to Italy and Driving in Italy http://www.cristinasweb.com |
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