HopeHoops
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Wed Oct-12-11 10:41 AM
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Poll question: Favoirte thing covered in brown mushroom gravy |
blogslut
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Wed Oct-12-11 10:47 AM
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Man, I love minute steak.
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HopeHoops
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Wed Oct-12-11 10:51 AM
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2. Well, I'm vegetarian, so I wouldn't have included that. But I might try it on my wife! |
Graybeard
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Wed Oct-12-11 11:14 AM
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I've been on a low-carb diet for a while now and one of the substitutes that I really enjoy is cauliflower instead of mashed potatoes. Steamed and then mashed with some onion powder and milk to make it smooth they are great with gravy.
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HopeHoops
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Wed Oct-12-11 11:20 AM
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4. Cauliflower is a highly underrated vegetable. I love it raw, steamed, and mashed into things. |
GoCubsGo
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Thu Oct-13-11 09:43 AM
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I could eat roasted cauliflower every day and not get sick of it.
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ohiosmith
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Wed Oct-12-11 12:01 PM
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5. Roast beef with Yorkshire pudding. |
Bake
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Wed Oct-12-11 01:12 PM
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6. How about a big ol' STEAK???? |
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Mmmmmm .... steak ...
:hi:
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styersc
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Wed Oct-12-11 09:25 PM
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'cause when thy're little pencil tail kitties, they can be dry.
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Luciferous
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Wed Oct-12-11 09:28 PM
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8. Mashed potatoes. I made a pot roast last week with mushroom gravy |
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and mashed potatoes... it's one of my favorite dinners! :9
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dimbear
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Wed Oct-12-11 09:53 PM
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9. Surprisingly excellent over plain rice or noodles when you haven't |
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been to the grocery for a while. Also cheap.
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csziggy
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Wed Oct-12-11 10:30 PM
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Alton Brown's version, though he doesn't use mushrooms: 2 pounds beef bottom round, trimmed of excess fat 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup all-purpose flour 3 whole eggs, beaten 1/4 cup vegetable oil 2 cups chicken broth 1/2 cup whole milk 1/2 teaspoon fresh thyme leaves
Directions
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
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emilyg
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Wed Oct-12-11 10:45 PM
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opiate69
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Wed Oct-12-11 11:29 PM
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12. french fries... yummy |
bluesbassman
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Thu Oct-13-11 12:15 AM
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13. Breasts. Yeah, I went there. |
Major Nikon
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Thu Oct-13-11 09:39 AM
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Or the Texas variant, chicken fried steak.
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GoCubsGo
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Thu Oct-13-11 09:42 AM
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15. Why did I click on this thread? |
Odin2005
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Thu Oct-13-11 11:58 AM
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Taverner
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Thu Oct-13-11 12:10 PM
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18. Turkey. The meat, not the country. |
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I have no idea what the land of Turkey would taste like if covered in gravy.
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Amerigo Vespucci
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Thu Oct-13-11 12:53 PM
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Oh...wait a minute. I misread your poll. Please disregard my post.
:rofl:
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DU
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Thu Apr 25th 2024, 05:01 AM
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