Perking Up a Moribund Forum…..

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octopus1
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Re: Perking Up a Moribund Forum…..

Post by octopus1 » Thu Sep 11, 2014 4:43 am

Gord wrote:It might be the volume knob. :?
Typical. Norma starts a thread, disappears, and it all descends into raucous knob jokes...
8-)
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Re: Perking Up a Moribund Forum…..

Post by OlegTheBatty » Thu Sep 11, 2014 8:53 am

octopus1 wrote:
Gord wrote:It might be the volume knob. :?
Typical. Norma starts a thread, disappears, and it all descends into raucous knob jokes...
8-)
Yabbut, has the Moribund Forum perked up?
. . . with the satisfied air of a man who thinks he has an idea of his own because he has commented on the idea of another . . . - Alexandre Dumas 'The Count of Monte Cristo"

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Re: Perking Up a Moribund Forum…..

Post by octopus1 » Thu Sep 11, 2014 9:00 am

OlegTheBatty wrote:
octopus1 wrote:
Gord wrote:It might be the volume knob. :?
Typical. Norma starts a thread, disappears, and it all descends into raucous knob jokes...
8-)
Yabbut, has the Moribund Forum perked up?
I don't know, I've not visited the Moribund Forum in a while. I was politely asked to leave for not being cynical enough. By a jolly friendly member called "Norman Mearnes-Bloom". He truly was a fine person. Reminded me of someone...
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Re: Perking Up a Moribund Forum…..

Post by OlegTheBatty » Thu Sep 11, 2014 9:10 am

octopus1 wrote:
OlegTheBatty wrote:
octopus1 wrote:
Gord wrote:It might be the volume knob. :?
Typical. Norma starts a thread, disappears, and it all descends into raucous knob jokes...
8-)
Yabbut, has the Moribund Forum perked up?
I don't know, I've not visited the Moribund Forum in a while. I was politely asked to leave for not being cynical enough. By a jolly friendly member called "Norman Mearnes-Bloom". He truly was a fine person. Reminded me of someone...
Rodney Dangerfield?
. . . with the satisfied air of a man who thinks he has an idea of his own because he has commented on the idea of another . . . - Alexandre Dumas 'The Count of Monte Cristo"

There is no statement so absurd that it has not been uttered by some philosopher. - Cicero

.......................Doesn't matter how often I'm proved wrong.................... ~ bobbo the pragmatist

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Re: Perking Up a Moribund Forum…..

Post by Major Malfunction » Thu Sep 11, 2014 9:47 am

Beef Stroganoff

In a large pot, lightly fry a roughly chopped onion until clear in a good splash of olive oil. Throw in a pound of beef strips and a couple cloves of crushed garlic. Stirfry beef until sealed. Chuck in a whole bunch of sliced mushrooms. Add about a quarter cup of worcestershire sauce, one cup of tomato paste, and a rounded tablespoon of powdered beef stock (adjust each to taste). Add 2-4 heaped tablespoons of flour, and enough water to mostly cover. Stir. Low simmer with lid for at least 2 hours (the longer the tenderer), stirring occasionally.

If you couldn't be bothered, buy a pressure cooker, chuck it all in with a cup of water, stir, and cook on high for 20 minutes.

Allow to cool slightly, stir in a cup of sour cream, serve on a bed of your favourite pasta. Serves 4. Six if you're a stingy bastard.
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Re: Perking Up a Moribund Forum…..

Post by scrmbldggs » Thu Sep 11, 2014 10:07 am

For Stroganoff, serve Betty Crockpot on a bed with pasta.

Got it.
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Re: Perking Up a Moribund Forum…..

Post by kennyc » Thu Sep 11, 2014 10:48 am

OlegTheBatty wrote:
octopus1 wrote:
Gord wrote:It might be the volume knob. :?
Typical. Norma starts a thread, disappears, and it all descends into raucous knob jokes...
8-)
Yabbut, has the Moribund Forum perked up?

I like perky knobs.
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Re: Perking Up a Moribund Forum…..

Post by kennyc » Thu Sep 11, 2014 10:51 am

scrmbldggs wrote:For Stroganoff, serve Betty Crockpot on a bed with pasta.

Got it.

Hmmmm. Perky Knobs and bedding pasta.... you guys are SICK!
I'm reporting this post!
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Re: Perking Up a Moribund Forum…..

Post by scrmbldggs » Thu Sep 11, 2014 11:16 am

kennyc wrote:Hmmmm. Perky Knobs and bedding pasta.... you guys are SICK!
I'm reporting this post!
As you should!
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Re: Perking Up a Moribund Forum…..

Post by kennyc » Thu Sep 11, 2014 12:23 pm

scrmbldggs wrote:
kennyc wrote:Hmmmm. Perky Knobs and bedding pasta.... you guys are SICK!
I'm reporting this post!
As you should!
Don't Touch that Knob!
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Re: Perking Up a Moribund Forum…..

Post by fromthehills » Thu Sep 11, 2014 12:53 pm

Major Malfunction wrote:Beef Stroganoff

In a large pot, lightly fry a roughly chopped onion until clear in a good splash of olive oil. Throw in a pound of beef strips and a couple cloves of crushed garlic. Stirfry beef until sealed. Chuck in a whole bunch of sliced mushrooms. Add about a quarter cup of worcestershire sauce, one cup of tomato paste, and a rounded tablespoon of powdered beef stock (adjust each to taste). Add 2-4 heaped tablespoons of flour, and enough water to mostly cover. Stir. Low simmer with lid for at least 2 hours (the longer the tenderer), stirring occasionally.

If you couldn't be bothered, buy a pressure cooker, chuck it all in with a cup of water, stir, and cook on high for 20 minutes.

Allow to cool slightly, stir in a cup of sour cream, serve on a bed of your favourite pasta. Serves 4. Six if you're a stingy bastard.
I would add the flour when the beef is seared, to make a rue. Mix the beef stock with hot water before adding, or consider a bit of mushroom stock. And back off the tomato paste a bit, and use fresh tomatoes or at least some canned whole. And probably another clove or two of garlic. But, I think I know what's for dinner.

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Re: Perking Up a Moribund Forum…..

Post by kennyc » Thu Sep 11, 2014 1:02 pm

[ytube][/ytube]
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Re: Perking Up a Moribund Forum…..

Post by Major Malfunction » Thu Sep 11, 2014 1:43 pm

fromthehills wrote:I would add the flour when the beef is seared, to make a rue. Mix the beef stock with hot water before adding, or consider a bit of mushroom stock. And back off the tomato paste a bit, and use fresh tomatoes or at least some canned whole. And probably another clove or two of garlic.
Adjust to taste. It's a casserole/stew. The flour is just for thickening the sauce. Corn flour and fresh tomatoes are best, but I'm a bachelor and couldn't be bothered recipes in a can, whatever's in the pantry fridge is possibly edible.

Steaks.

Hot frypan. Olive oil. Chuck in steaks. Splash worcestershire sauce. Stand back. Sprinkle mixed italian herbs. Flip after a minute. Repeat sauce stand back herbs and minute.

Reduce heat to medium high. Flip each minute for 6 minutes for medium rare, 8 minutes for medium, 10 for bootstraps.
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Re: Perking Up a Moribund Forum…..

Post by fromthehills » Thu Sep 11, 2014 2:50 pm

My steak:

Salt, pepper, garlic powder both sides. Turn gas grill to high. Let it heat up, and scrub it a little. Throw on steak, and maybe reduce to medium high. 4 Minutes, no touching. Flip. 4 more minutes. Check firmness with finger. Let rest for 5 minutes, more or less. Cut against grain.

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Re: Perking Up a Moribund Forum…..

Post by Major Malfunction » Thu Sep 11, 2014 3:09 pm

There are proponents for regular flipping, and those for just once. I've tried both. I find regular flipping produces the most consistent results.

The most important factor tho', is full and constant attention.

Cooking a steak is serious business.
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Re: Perking Up a Moribund Forum…..

Post by fromthehills » Thu Sep 11, 2014 3:46 pm

I've done the constant flipping, and usually over cook it. So I stick to my tried and true.

But I agree, it's very serious business.

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Re: Perking Up a Moribund Forum…..

Post by kennyc » Thu Sep 11, 2014 3:52 pm

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Re: Perking Up a Moribund Forum…..

Post by Matthew Ellard » Fri Sep 12, 2014 12:48 am

Major Malfunction wrote:Beef Stroganoff.
On one hand, people say that the dish came from the kitchen of a hotel owned by the Stroganoff's in Moscow. However my Russian friends from Shanghai, point out that the Tatars preserved beef strips in salt and the dish entered Russian cuisine when the Russian were taking over the Crimea from the Crimean Tatars (Tatar Cossacks). They suggest the dish was considered foreign to Russians and seen as a trophy dish in the upper classes. It's an interesting theory.

Dinner Courses
The concept of serving entrees, appertiff, mains, desert, coffee isn't French. It's called "Service à la russe". It's Russian. Prior to the early 19th century all restaurants around the world, brought all the food at once
.
http://en.wikipedia.org/wiki/Service_%C3%A0_la_russe" onclick="window.open(this.href);return false;
220px-Formal_Place_Setting.jpg
David Niven and British Officer training.
In his autobiography "The Moon's a Balloon" David Niven relates how, during the war, he was starving and was called to the officer's mess to be trained in formal dining. To his surprise, the senior officer had the table set for only one person and demanded the the junior officers watch him eat a formal dinner. They had to watch this bloke using the right cutlery and wine glasses through eight courses, while pretending to have polite conversation with non existent members of the regiment! .

Yet somehow Britain won the war.....go figure.......
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Re: Perking Up a Moribund Forum…..

Post by scrmbldggs » Fri Sep 12, 2014 1:21 am

Wikipedia say this:
Elena Molokhovets' classic Russian cookbook A Gift to Young Housewives (1861) gives the first known recipe for Govjadina po-strogonovski, s gorchitseju "Beef à la Stroganov, with mustard" which involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms.
http://en.wikipedia.org/wiki/Beef_Stroganoff" onclick="window.open(this.href);return false;

...but I think she just adulterated a gulyás. :-P
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Re: Perking Up a Moribund Forum…..

Post by scrmbldggs » Fri Sep 12, 2014 6:01 am

Matthew Ellard wrote:Perking Up a Moribund Forum…..

I've got a new plan...

This will make the forum infinitely more exciting......
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Re: Perking Up a Moribund Forum…..

Post by kennyc » Fri Sep 12, 2014 11:58 am

Are we Perky Yet?

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