On Tue, 4 Feb 2014 10:18:00 -0600, barbie gee >
wrote:

> I've got to say, making a scratch Beef Stroganoff really doesn't take much
> time at all, not much longer than it takes to boil the noodles. My 76
> year old cousin has just "discovered" the joys of cooking, and he
> routinely makes a very very delicious Beef Stroganoff, using steak,
> mushrooms, onions, sour cream, maybe a splash of wine or beef stock and he
> adds some lemon rind, which really punches up the flavor. It's fast, it's
> superbly delicious, and he does it all by eye and by taste, no measuring
> utensils needed.

There's no way I'm going to sacrifice a decent steak to stroganoff, so
I use a cheap cut and it takes a long time to cook to a point where
it's not like chewing on shoe leather.

> So, after watching him cook it for me, I'm surprised anyone would bother
> with canned soup as well...

Yeah.


--

Good Food.
Good Friends.
Good Memories.

On 2/4/2014 4:20 PM, sf wrote:
> On Tue, 4 Feb 2014 10:18:00 -0600, barbie gee >
> wrote:
>
>> I've got to say, making a scratch Beef Stroganoff really doesn't take much
>> time at all, not much longer than it takes to boil the noodles. My 76
>> year old cousin has just "discovered" the joys of cooking, and he
>> routinely makes a very very delicious Beef Stroganoff, using steak,
>> mushrooms, onions, sour cream, maybe a splash of wine or beef stock and he
>> adds some lemon rind, which really punches up the flavor. It's fast, it's
>> superbly delicious, and he does it all by eye and by taste, no measuring
>> utensils needed.
>
> There's no way I'm going to sacrifice a decent steak to stroganoff, so
> I use a cheap cut and it takes a long time to cook to a point where
> it's not like chewing on shoe leather.
>
My mother rarely made beef stroganoff but when she did it was for
special occasions. I've posted the recipe before, not going to bother
again. She always used a very good cut of beef. Tenderloin, actually.
Partially frozen and very thinly sliced.

IMHO, using cheap tough cuts of meat, you might as well use ground beef.

Jill

On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
wrote:

> My mother rarely made beef stroganoff but when she did it was for
> special occasions. I've posted the recipe before, not going to bother
> again. She always used a very good cut of beef. Tenderloin, actually.
> Partially frozen and very thinly sliced.

I would never do that to decent beef.
>
> IMHO, using cheap tough cuts of meat, you might as well use ground beef.

Maybe - but overcooking meat like that doesn't make it company food
AFAIC. Time isn't an issue so a cheap cut works for me and I load up
on the mushrooms because hubby loves it when I do that.


--

Good Food.
Good Friends.
Good Memories.

On Wed, 05 Feb 2014 07:10:21 -0400, wrote:

> On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:
>
> >On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
> >wrote:
> >
> >> My mother rarely made beef stroganoff but when she did it was for
> >> special occasions. I've posted the recipe before, not going to bother
> >> again. She always used a very good cut of beef. Tenderloin, actually.
> >> Partially frozen and very thinly sliced.
> >
> >I would never do that to decent beef.
>
> The point you miss is that true Stroganoff is a delicious treatment
> for good beef, it really can't be made with cheapo beef. That's like
> saying you will make Beef Wellington with stewing beef rather than
> tenderloin !

I'm not missing any point, but I think you are. Only cretins do
something like that to decent beef.


--

Good Food.
Good Friends.
Good Memories.

On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:

>On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
>wrote:
>
>> My mother rarely made beef stroganoff but when she did it was for
>> special occasions. I've posted the recipe before, not going to bother
>> again. She always used a very good cut of beef. Tenderloin, actually.
>> Partially frozen and very thinly sliced.
>
>I would never do that to decent beef.

I buy whole tenderloins (7-8 pounds) when they are on special and cut
them up into steaks. You end up with a fair amount of trimmings, and I
freeze these in 8-10 ounce portions in Ziploc bags. They get used for
stuff like stroganoff or even stew.

When we used to have the 2 big dogs, I'd also save all of the
silverskin and other non-edible crap, then fry it up and freeze in
small portions. That was a real treat for them.

When you're paying ~$10/pound for the stuff, you don't want to waste
any.

On Wednesday, February 5, 2014 8:36:10 AM UTC-8, Doris Night wrote:
> On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:
>
>
>
> >On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
>
> >wrote:
>
> >
>
> >> My mother rarely made beef stroganoff but when she did it was for
>
> >> special occasions. I've posted the recipe before, not going to bother
>
> >> again. She always used a very good cut of beef. Tenderloin, actually.
>
> >> Partially frozen and very thinly sliced.
>
> >
>
> >I would never do that to decent beef.
>
>
>
> I buy whole tenderloins (7-8 pounds) when they are on special and cut
>
> them up into steaks. You end up with a fair amount of trimmings, and I
>
> freeze these in 8-10 ounce portions in Ziploc bags. They get used for
>
> stuff like stroganoff or even stew.
>
>
>
> When we used to have the 2 big dogs, I'd also save all of the
>
> silverskin and other non-edible crap, then fry it up and freeze in
>
> small portions. That was a real treat for them.
>
>
>
> When you're paying ~$10/pound for the stuff, you don't want to waste
>
> any.


Yep, this is exactly what I do except we no longer have a dog

Julie P

On Wed, 05 Feb 2014 07:59:34 -0800, sf > wrote:

>On Wed, 05 Feb 2014 07:10:21 -0400, wrote:
>
>> On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:
>>
>> >On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
>> >wrote:
>> >
>> >> My mother rarely made beef stroganoff but when she did it was for
>> >> special occasions. I've posted the recipe before, not going to bother
>> >> again. She always used a very good cut of beef. Tenderloin, actually.
>> >> Partially frozen and very thinly sliced.
>> >
>> >I would never do that to decent beef.
>>
>> The point you miss is that true Stroganoff is a delicious treatment
>> for good beef, it really can't be made with cheapo beef. That's like
>> saying you will make Beef Wellington with stewing beef rather than
>> tenderloin !
>
>I'm not missing any point, but I think you are. Only cretins do
>something like that to decent beef.

I guess I lack respect that the dish inspires. I've always thought of
it as a fall-back meal. A 'what the heck am I going to fix for
dinner?' I will have some sort of steak -- top sirloin or the like in
the freezer. I always have mushrooms, onions, sour cream. Hey
Presto! Dinner idea solved.
Janet US

wrote:
> On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:
>
>> On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
>> wrote:
>>
>>> My mother rarely made beef stroganoff but when she did it was for
>>> special occasions. I've posted the recipe before, not going to bother
>>> again. She always used a very good cut of beef. Tenderloin, actually.
>>> Partially frozen and very thinly sliced.
>>
>> I would never do that to decent beef.
>
> The point you miss is that true Stroganoff is a delicious treatment
> for good beef, it really can't be made with cheapo beef. That's like
> saying you will make Beef Wellington with stewing beef rather than
> tenderloin !

The point you are missing is that our Merkin friends talk about
"Beef Stroganoff" (obviously an USAn dish), but not about "Boeuf
Stroganoff".
The recipe which caused that thread is shitty; only fit for cheap meat.

Cheers,

Michael Kuettner

On Wed, 05 Feb 2014 10:21:53 -0700, Janet Bostwick
> wrote:

> On Wed, 05 Feb 2014 07:59:34 -0800, sf > wrote:
>
> >On Wed, 05 Feb 2014 07:10:21 -0400, wrote:
> >
> >> On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:
> >>
> >> >On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
> >> >wrote:
> >> >
> >> >> My mother rarely made beef stroganoff but when she did it was for
> >> >> special occasions. I've posted the recipe before, not going to bother
> >> >> again. She always used a very good cut of beef. Tenderloin, actually.
> >> >> Partially frozen and very thinly sliced.
> >> >
> >> >I would never do that to decent beef.
> >>
> >> The point you miss is that true Stroganoff is a delicious treatment
> >> for good beef, it really can't be made with cheapo beef. That's like
> >> saying you will make Beef Wellington with stewing beef rather than
> >> tenderloin !
> >
> >I'm not missing any point, but I think you are. Only cretins do
> >something like that to decent beef.
>
> I guess I lack respect that the dish inspires. I've always thought of
> it as a fall-back meal. A 'what the heck am I going to fix for
> dinner?' I will have some sort of steak -- top sirloin or the like in
> the freezer. I always have mushrooms, onions, sour cream. Hey
> Presto! Dinner idea solved.

Sirloin is pretty tough. I've seen recipes that call for filet aka:
her "tenderloin" and that's what I object to.


--

Good Food.
Good Friends.
Good Memories.

On Wed, 05 Feb 2014 14:58:05 -0400, wrote:

> On Wed, 05 Feb 2014 07:59:34 -0800, sf > wrote:
>
> >On Wed, 05 Feb 2014 07:10:21 -0400, wrote:
> >
> >> On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:
> >>
> >> >On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
> >> >wrote:
> >> >
> >> >> My mother rarely made beef stroganoff but when she did it was for
> >> >> special occasions. I've posted the recipe before, not going to bother
> >> >> again. She always used a very good cut of beef. Tenderloin, actually.
> >> >> Partially frozen and very thinly sliced.
> >> >
> >> >I would never do that to decent beef.
> >>
> >> The point you miss is that true Stroganoff is a delicious treatment
> >> for good beef, it really can't be made with cheapo beef. That's like
> >> saying you will make Beef Wellington with stewing beef rather than
> >> tenderloin !
> >
> >I'm not missing any point, but I think you are. Only cretins do
> >something like that to decent beef.
>
> Which shows you have never tasted proper, good, Beef Stroganoff. Then
> again, you are the one stews it up with liquid etc. so why am I
> surprised you don't understand.

It's pretty simple. When I have a decent piece of beef, I want it
rare and not stewed in some sauce as if it was shoe leather.


--

Good Food.
Good Friends.
Good Memories.

On 2/5/2014 1:58 PM, Michael Kuettner wrote:
>
> The point you are missing is that our Merkin friends talk about
> "Beef Stroganoff" (obviously an USAn dish), but not about "Boeuf
> Stroganoff".
> The recipe which caused that thread is shitty; only fit for cheap meat.
>
> Cheers,
>
> Michael Kuettner
>
No, you missed (or ignored) the entire point of the thread. It never
claimed to be classic stroganoff, no matter how you choose to spell it.
It's entirely acceptable for people to discuss food and recipes that
aren't necessarily everyone's cup of tea. It's what we do here. It is
not an invitation to bash the US.

Jill

On Wed, 05 Feb 2014 11:36:10 -0500, Doris Night
> wrote:

> On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:
>
> >On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
> >wrote:
> >
> >> My mother rarely made beef stroganoff but when she did it was for
> >> special occasions. I've posted the recipe before, not going to bother
> >> again. She always used a very good cut of beef. Tenderloin, actually.
> >> Partially frozen and very thinly sliced.
> >
> >I would never do that to decent beef.
>
> I buy whole tenderloins (7-8 pounds) when they are on special and cut
> them up into steaks. You end up with a fair amount of trimmings, and I
> freeze these in 8-10 ounce portions in Ziploc bags. They get used for
> stuff like stroganoff or even stew.
>
> When we used to have the 2 big dogs, I'd also save all of the
> silverskin and other non-edible crap, then fry it up and freeze in
> small portions. That was a real treat for them.
>
> When you're paying ~$10/pound for the stuff, you don't want to waste
> any.

Glad you can do it, but I don't have that kind of freezer space.


--

Good Food.
Good Friends.
Good Memories.

On 2/5/2014 1:16 PM, jmcquown wrote:
> On 2/5/2014 1:58 PM, Michael Kuettner wrote:
>>
>> The point you are missing is that our Merkin friends talk about
>> "Beef Stroganoff" (obviously an USAn dish), but not about "Boeuf
>> Stroganoff".
>> The recipe which caused that thread is shitty; only fit for cheap meat.
>>
>> Cheers,
>>
>> Michael Kuettner
>>
> No, you missed (or ignored) the entire point of the thread. It never
> claimed to be classic stroganoff, no matter how you choose to spell it.
> It's entirely acceptable for people to discuss food and recipes that
> aren't necessarily everyone's cup of tea. It's what we do here. It is
> not an invitation to bash the US.
>
> Jill
>

Did you ever notice that the "Merkin" bashers live in countries that
gladly accept any form of American foreign aid?

Funny how history seems to escape them.

George L

On Wed, 05 Feb 2014 14:16:27 -0500, jmcquown >
wrote:

> On 2/5/2014 1:58 PM, Michael Kuettner wrote:
> >
> > The point you are missing is that our Merkin friends talk about
> > "Beef Stroganoff" (obviously an USAn dish), but not about "Boeuf
> > Stroganoff".
> > The recipe which caused that thread is shitty; only fit for cheap meat.
> >
> > Cheers,
> >
> > Michael Kuettner
> >
> No, you missed (or ignored) the entire point of the thread. It never
> claimed to be classic stroganoff, no matter how you choose to spell it.
> It's entirely acceptable for people to discuss food and recipes that
> aren't necessarily everyone's cup of tea. It's what we do here. It is
> not an invitation to bash the US.
>

Yet again - he and she think we're to stupid to know what a merkin is
- he can take his boeuf and shove it where the sun don't shine.


--

Good Food.
Good Friends.
Good Memories.

On Wed, 05 Feb 2014 13:28:07 -0600, George Leppla
> wrote:

> Did you ever notice that the "Merkin" bashers live in countries that
> gladly accept any form of American foreign aid?
>
> Funny how history seems to escape them.

LOL


--

Good Food.
Good Friends.
Good Memories.

In article >,
sf > wrote:
>
>It's pretty simple. When I have a decent piece of beef, I want it
>rare and not stewed in some sauce as if it was shoe leather.

Proper, good, Beef Stroganoff is quickly sauteed and sauced. It
can be as rare as your skills allow.

Do you never make any kind of dish with sauteed strips of beef?

Cindy Hamilton
--

On Wed, 05 Feb 2014 20:07:56 GMT, (Cindy Hamilton)
wrote:

> In article >,
> sf > wrote:
> >
> >It's pretty simple. When I have a decent piece of beef, I want it
> >rare and not stewed in some sauce as if it was shoe leather.
>
> Proper, good, Beef Stroganoff is quickly sauteed and sauced. It
> can be as rare as your skills allow.
>
> Do you never make any kind of dish with sauteed strips of beef?
>
Never.



--

Good Food.
Good Friends.
Good Memories.

On 2/5/2014 2:16 PM, sf wrote:
> On Wed, 05 Feb 2014 14:58:05 -0400, wrote:
>
>> On Wed, 05 Feb 2014 07:59:34 -0800, sf > wrote:
>>
>>> On Wed, 05 Feb 2014 07:10:21 -0400, wrote:
>>>
>>>> On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:
>>>>
>>>>> On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> My mother rarely made beef stroganoff but when she did it was for
>>>>>> special occasions. I've posted the recipe before, not going to bother
>>>>>> again. She always used a very good cut of beef. Tenderloin, actually.
>>>>>> Partially frozen and very thinly sliced.
>>>>>
>>>>> I would never do that to decent beef.
>>>>
>>>> The point you miss is that true Stroganoff is a delicious treatment
>>>> for good beef, it really can't be made with cheapo beef. That's like
>>>> saying you will make Beef Wellington with stewing beef rather than
>>>> tenderloin !
>>>
>>> I'm not missing any point, but I think you are. Only cretins do
>>> something like that to decent beef.
>>
>> Which shows you have never tasted proper, good, Beef Stroganoff. Then
>> again, you are the one stews it up with liquid etc. so why am I
>> surprised you don't understand.
>
> It's pretty simple. When I have a decent piece of beef, I want it
> rare and not stewed in some sauce as if it was shoe leather.
>
>
My mom's recipe calls for quick searing the beef tenderoin strips then
removing them from the pan. The beef is NOT stewed. It stayed nice and
tender even after being added back to the sauce just towards the end of
cooking.

We can agree, not everyone likes or has tasted the same things. I loved
mom's stroganoff. But no, I'm not going shopping for beef tenderloin in
order to make it. Nor any other cut of beef, either. Unless I get a
craving. I can live without beef stroganoff. I do like discussing
recipes and cooking variations.

Jill

On Wed, 05 Feb 2014 11:02:52 -0800, sf > wrote:
snip
>>
>> I guess I lack respect that the dish inspires. I've always thought of
>> it as a fall-back meal. A 'what the heck am I going to fix for
>> dinner?' I will have some sort of steak -- top sirloin or the like in
>> the freezer. I always have mushrooms, onions, sour cream. Hey
>> Presto! Dinner idea solved.
>
>Sirloin is pretty tough. I've seen recipes that call for filet aka:
>her "tenderloin" and that's what I object to.

It's just a piece of beef in my freezer. I usually use a bladed meat
tenderizer on it and use it for sandwiches. I buy it when I see a
sale on it. I have no problem with chewing.
Janet US

On Wed, 05 Feb 2014 15:18:15 -0500, jmcquown >
wrote:

> My mom's recipe calls for quick searing the beef tenderoin strips then
> removing them from the pan. The beef is NOT stewed. It stayed nice and
> tender even after being added back to the sauce just towards the end of
> cooking.

Again with the tenderloin.


--

Good Food.
Good Friends.
Good Memories.

In article >,
sf > wrote:
>On Wed, 05 Feb 2014 20:07:56 GMT, (Cindy Hamilton)
>wrote:
>
>> In article >,
>> sf > wrote:
>> >
>> >It's pretty simple. When I have a decent piece of beef, I want it
>> >rare and not stewed in some sauce as if it was shoe leather.
>>
>> Proper, good, Beef Stroganoff is quickly sauteed and sauced. It
>> can be as rare as your skills allow.
>>
>> Do you never make any kind of dish with sauteed strips of beef?
>>
>Never.

Well, that cuts out a lot of nice stuff. Still, if it works for you...

Cindy Hamilton
--

In article >,
sf > wrote:
>On Wed, 05 Feb 2014 15:18:15 -0500, jmcquown >
>wrote:
>
>> My mom's recipe calls for quick searing the beef tenderoin strips then
>> removing them from the pan. The beef is NOT stewed. It stayed nice and
>> tender even after being added back to the sauce just towards the end of
>> cooking.
>
>Again with the tenderloin.

What's wrong with tenderloin? Should it be left on the
butcher's floor?

Cindy Hamilton
--

On Wed, 05 Feb 2014 20:46:49 GMT, (Cindy Hamilton)
wrote:

> In article >,
> sf > wrote:
> >On Wed, 05 Feb 2014 15:18:15 -0500, jmcquown >
> >wrote:
> >
> >> My mom's recipe calls for quick searing the beef tenderoin strips then
> >> removing them from the pan. The beef is NOT stewed. It stayed nice and
> >> tender even after being added back to the sauce just towards the end of
> >> cooking.
> >
> >Again with the tenderloin.
>
> What's wrong with tenderloin? Should it be left on the
> butcher's floor?
>

It's too expensive to waste like that.


--

Good Food.
Good Friends.
Good Memories.

In article >,
sf > wrote:
>On Wed, 05 Feb 2014 20:46:49 GMT, (Cindy Hamilton)
>wrote:
>
>> In article >,
>> sf > wrote:
>> >On Wed, 05 Feb 2014 15:18:15 -0500, jmcquown >
>> >wrote:
>> >
>> >> My mom's recipe calls for quick searing the beef tenderoin strips then
>> >> removing them from the pan. The beef is NOT stewed. It stayed nice and
>> >> tender even after being added back to the sauce just towards the end of
>> >> cooking.
>> >
>> >Again with the tenderloin.
>>
>> What's wrong with tenderloin? Should it be left on the
>> butcher's floor?
>>
>
>It's too expensive to waste like that.

It's not a waste if one likes it in stroganoff.
A moot point for me; husband doesn't like stroganoff,
so I don't make it. We generally do tenderloin
medallions with a brandy/garlic pan sauce.

Cindy Hamilton
--

On 2/5/2014 10:56 AM, wrote:

> Yep, this is exactly what I do except we no longer have a dog
>
> Julie P
>
There are lot of rescue organizations that would be thrilled to match
you up with a good dog. I highly recommend "rescuing" an older dog.
They enrich your life in so many ways, just as you can enrich their lives.

</stepping off this soapbox... for now>

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw

On Wednesday, February 5, 2014 1:56:42 PM UTC-8, DreadfulBitch wrote:
> On 2/5/2014 10:56 AM, wrote:
>
>
>
> > Yep, this is exactly what I do except we no longer have a dog
>
> >
>
> > Julie P
>
> >
>
> There are lot of rescue organizations that would be thrilled to match
>
> you up with a good dog. I highly recommend "rescuing" an older dog.
>
> They enrich your life in so many ways, just as you can enrich their lives..
>
>
>
> </stepping off this soapbox... for now>
>
>
>
> --
>
> DreadfulBitch
>
>
>
> There is no love more sincere than the love of food.
>
> ...George Bernard Shaw


I would love having a dog again, but our lifestyle now is not suitable.

We 'sit' our DDs dog two days a week because those are her long work days and that works out perfectly for us. We take her to the park and stuff, but she also likes our backyard because DD does not have one, just a couple of decks. She is a good dog, a Sheltie, and we love her.

Julie P

On 2/5/2014 3:46 PM, Cindy Hamilton wrote:
> In article >,
> sf > wrote:
>> On Wed, 05 Feb 2014 15:18:15 -0500, jmcquown >
>> wrote:
>>
>>> My mom's recipe calls for quick searing the beef tenderoin strips then
>>> removing them from the pan. The beef is NOT stewed. It stayed nice and
>>> tender even after being added back to the sauce just towards the end of
>>> cooking.
>>
>> Again with the tenderloin.
>
> What's wrong with tenderloin? Should it be left on the
> butcher's floor?
>
> Cindy Hamilton
>
She thinks it's "too good" for stroganoff.

Jill

On Wed, 05 Feb 2014 11:36:10 -0500, Doris Night
> wrote:

>On Tue, 04 Feb 2014 22:01:12 -0800, sf > wrote:
>
>>On Tue, 04 Feb 2014 21:39:24 -0500, jmcquown >
>>wrote:
>>
>>> My mother rarely made beef stroganoff but when she did it was for
>>> special occasions. I've posted the recipe before, not going to bother
>>> again. She always used a very good cut of beef. Tenderloin, actually.
>>> Partially frozen and very thinly sliced.
>>
>>I would never do that to decent beef.
>
>I buy whole tenderloins (7-8 pounds) when they are on special and cut
>them up into steaks. You end up with a fair amount of trimmings, and I
>freeze these in 8-10 ounce portions in Ziploc bags. They get used for
>stuff like stroganoff or even stew.
>
>When we used to have the 2 big dogs, I'd also save all of the
>silverskin and other non-edible crap, then fry it up and freeze in
>small portions. That was a real treat for them.
>
>When you're paying ~$10/pound for the stuff, you don't want to waste
>any.
Do NOT watch any of the current stories about Sochi Olympics where
they are wholesale killing stray dogs. Graphic film involved.
Janet US

You're from Canada? Would you please come down and pick up Bieber? Lol

Julie P

On 2/5/2014 4:45 PM, wrote:
> On Wed, 05 Feb 2014 13:28:07 -0600, George Leppla
> > wrote:
>
>> On 2/5/2014 1:16 PM, jmcquown wrote:
>>> On 2/5/2014 1:58 PM, Michael Kuettner wrote:
>>>>
>>>> The point you are missing is that our Merkin friends talk about
>>>> "Beef Stroganoff" (obviously an USAn dish), but not about "Boeuf
>>>> Stroganoff".
>>>> The recipe which caused that thread is shitty; only fit for cheap meat.
>>>>
>>>> Cheers,
>>>>
>>>> Michael Kuettner
>>>>
>>> No, you missed (or ignored) the entire point of the thread. It never
>>> claimed to be classic stroganoff, no matter how you choose to spell it.
>>> It's entirely acceptable for people to discuss food and recipes that
>>> aren't necessarily everyone's cup of tea. It's what we do here. It is
>>> not an invitation to bash the US.
>>>
>>> Jill
>>>
>>
>> Did you ever notice that the "Merkin" bashers live in countries that
>> gladly accept any form of American foreign aid?
>>
>> Funny how history seems to escape them.
>>
>> George L
>>
>>
> Well I live in Canada and am puzzled as to what foreign aid you send
> here!
>

For the most part, Canadians don't fall into the category of "Merkin"
bashers and are pretty good neighbors. But...

http://us-foreign-aid.findthedata.org/l/369/Canada

George L

On Wed, 05 Feb 2014 19:05:40 -0400, wrote:

>On Wed, 05 Feb 2014 15:51:23 -0700, Janet Bostwick
> wrote:
>snip
>>Do NOT watch any of the current stories about Sochi Olympics where
>>they are wholesale killing stray dogs. Graphic film involved.
>>Janet US
>
>Why are they doing it? Because they don't want them trotting around
>or something ?

they don't want them bothering tourists. From the looks of it, they
are poisoning them.
Janet US

On 2/5/2014 5:05 PM, wrote:
> You're from Canada? Would you please come down and pick up Bieber? Lol
>
> Julie P
>
+10 !

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw

"sf" > wrote in message
news
> On Wed, 05 Feb 2014 20:07:56 GMT, (Cindy Hamilton)
> wrote:
>
>> In article >,
>> sf > wrote:
>> >
>> >It's pretty simple. When I have a decent piece of beef, I want it
>> >rare and not stewed in some sauce as if it was shoe leather.
>>
>> Proper, good, Beef Stroganoff is quickly sauteed and sauced. It
>> can be as rare as your skills allow.
>>
>> Do you never make any kind of dish with sauteed strips of beef?
>>
> Never.

Not even pepper steak? Or fajitas?

> wrote in message
...
> On Wed, 05 Feb 2014 12:53:13 -0800, sf > wrote:
>
>>On Wed, 05 Feb 2014 20:46:49 GMT, (Cindy Hamilton)
>>wrote:
>>
>>> In article >,
>>> sf > wrote:
>>> >On Wed, 05 Feb 2014 15:18:15 -0500, jmcquown >
>>> >wrote:
>>> >
>>> >> My mom's recipe calls for quick searing the beef tenderoin strips
>>> >> then
>>> >> removing them from the pan. The beef is NOT stewed. It stayed nice
>>> >> and
>>> >> tender even after being added back to the sauce just towards the end
>>> >> of
>>> >> cooking.
>>> >
>>> >Again with the tenderloin.
>>>
>>> What's wrong with tenderloin? Should it be left on the
>>> butcher's floor?
>>>
>>
>>It's too expensive to waste like that.
>
> The 'waste' is all in your mind and yet you admit you have never made
> it properly !

Agreed!

"jmcquown" > wrote in message
...
> On 2/5/2014 1:58 PM, Michael Kuettner wrote:
>>
>> The point you are missing is that our Merkin friends talk about
>> "Beef Stroganoff" (obviously an USAn dish), but not about "Boeuf
>> Stroganoff".
>> The recipe which caused that thread is shitty; only fit for cheap meat.
>>
>> Cheers,
>>
>> Michael Kuettner
>>
> No, you missed (or ignored) the entire point of the thread. It never
> claimed to be classic stroganoff, no matter how you choose to spell it.
> It's entirely acceptable for people to discuss food and recipes that
> aren't necessarily everyone's cup of tea. It's what we do here. It is
> not an invitation to bash the US.

And I'm willing to bet that most Americans wouldn't even make that dish.

On 2/5/2014 6:10 PM, wrote:
> On Wed, 05 Feb 2014 17:26:05 -0600, George Leppla

>>> Well I live in Canada and am puzzled as to what foreign aid you send
>>> here!
>>>
>>
>> For the most part, Canadians don't fall into the category of "Merkin"
>> bashers and are pretty good neighbors. But...
>>
>> http://us-foreign-aid.findthedata.org/l/369/Canada
>>
>> George L
>
> That looks very iffy, it says 'for grants' so I assume that was grants
> for US citizens likely studying up here, or perhaps grants for medical
> research. I don't think that constitutes 'foreign aid' in any shape
> or form.


Let's see... the title of the page in the URL is "US-FOREIGN-AID".

You can assume anything you want, but in this case, you would be wrong.

"You may be surprised to learn that most countries outside of Western
Europe, Canada and Australia get foreign aid from the U.S"
http://www.forbes.com/sites/brianwin...and-elsewhere/


> That's so condescending and Merkin, that's for sure.

Sorry, no condescension here... I like Canada! To bad you have such an
inferiority complex about your country that you see insults where none
are intended.

George L

On 2/6/2014 7:10 AM, wrote:
> 'Inferiority complex"? There's good Merkin condescension again ! I
> KNOW Canada is great, in 1967 we could have been here or gone to San
> Antonio for more money and US Citizenship - the choice was very easy !
> Glad we made it, more and more every day.

Two things...

1) You'll have to show me where I ever insulted Canada or Canadians. You
manufactured an insult out of nothing. I wonder why you are so
defensive when no defense was called for?

2) You and I agree on one thing... we are both glad you decided to
settle in Canada.

George L

In article >,
> wrote:
>>
>Well I live in Canada and am puzzled as to what foreign aid you send
>here!

Quite the opposite, in fact. We made you take Justin Bieber back.

Cindy Hamilton
--

jmcquown wrote:
> On 2/5/2014 1:58 PM, Michael Kuettner wrote:
>>
>> The point you are missing is that our Merkin friends talk about
>> "Beef Stroganoff" (obviously an USAn dish), but not about "Boeuf
>> Stroganoff".
>> The recipe which caused that thread is shitty; only fit for cheap meat.
>>
>> Cheers,
>>
>> Michael Kuettner
>>
> No, you missed (or ignored) the entire point of the thread. It never
> claimed to be classic stroganoff, no matter how you choose to spell it.
> It's entirely acceptable for people to discuss food and recipes that
> aren't necessarily everyone's cup of tea. It's what we do here. It is
> not an invitation to bash the US.
>
> Jill

Noone bashes the US.
Read the recipe.
They want you to brown the meat, and then again to fry it for 5 minutes.
That might be Beef Stroganoff, but never Boeuf Stroganoff.
Have you ever tried to brown and then slice a bit of beef filet ?
That's why I pointed out the difference ...
And YES, spelling matters.

Cheers,
Michael Kuettner

George Leppla wrote:
> On 2/5/2014 1:16 PM, jmcquown wrote:
>> On 2/5/2014 1:58 PM, Michael Kuettner wrote:
>>>
>>> The point you are missing is that our Merkin friends talk about
>>> "Beef Stroganoff" (obviously an USAn dish), but not about "Boeuf
>>> Stroganoff".
>>> The recipe which caused that thread is shitty; only fit for cheap meat.
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>>
>> No, you missed (or ignored) the entire point of the thread. It never
>> claimed to be classic stroganoff, no matter how you choose to spell it.
>> It's entirely acceptable for people to discuss food and recipes that
>> aren't necessarily everyone's cup of tea. It's what we do here. It is
>> not an invitation to bash the US.
>>
>> Jill
>>
>
> Did you ever notice that the "Merkin" bashers live in countries that
> gladly accept any form of American foreign aid?
>
> Funny how history seems to escape them.
>

Merkin aid for Europe ? LOL.
You seem to be a little senile. Or just plain dumb.
About history : Merkin help for Vietnam was napalm.
Merkin help for Afghanistan has still European troops over there.
In the ****ing situation which youse dumb ****s have created.
Then there's the Merkin "help" for Iraq...
Btw; WE (as EU) pay for geopolitical interests of the ****ing USA.
All the ex-Eastern block countries are now in the EU.
Austria pays for them. Where's the Merkin cash ?
So go **** yourself, George.

To the sane USAns : People like George gibe your country a bad name.
Be they called Bush or Leppla or whatever.

Cheers,

Michael Kuettner