What's for dinner?

[Menolly]

hmm...
The properties for that isn't generating a .jpg or .gif ending when clicked on in the album.

Try imageshack.us/ instead, Stone.

...it looks wonderful though...

[CovenantJr]

I was going to attempt to reproduce Jenn's stroganoff, but I haven't even heard of half the ingredients.

Which ingredients, Cj?

Cameraman Jenn's Beef Stroganoff

I'm assuming (probably wrongly) the asiago and formaggio?
They're types of cheeses...

Or do you mean the herbs?

2 pounds cubed potroast cut beef (I know what beef is, but what's potroast beef? Does that mean I have to do something to it before it goes in the stroganoff?)

1 pound crimini mushrooms (Never heard of them)

1/2 cup grated romano (No idea)

1/2 cup grated aged asiago (During Seafest, people kept ordering food containing this, but I'd never heard of it before and never worked it out)

1/4 cup grated formaggio (Sounds cheesy, but not sure)

pinch of marjoram (No idea)

I know I could almost certainly have looked all these things up online, but cooking is a hassle already without the added chore of trying to identify mystery ingredients. Plus, the fact that I don't even recognise the names suggests I'll have to go out of my way to find somewhere that sells them. Bleh.

[Menolly]

I was going to attempt to reproduce Jenn's stroganoff, but I haven't even heard of half the ingredients.

Which ingredients, Cj?

Cameraman Jenn's Beef Stroganoff

I'm assuming (probably wrongly) the asiago and formaggio?
They're types of cheeses...

Or do you mean the herbs?

2 pounds cubed potroast cut beef (I know what beef is, but what's potroast beef? Does that mean I have to do something to it before it goes in the stroganoff?)

It is only a suggested cut. Any tougher roast, usually a chuck roast, that benefits from long simmering will fit the bill. You don't do anything else to it, other than cubing it and proceeding with the recipe directions.

Some markets sell what they call "stew beef," which is already cubed as it's the leavings from other cuts. That will work as well.

1 pound crimini mushrooms (Never heard of them)

Also known as "baby portebellos." They're brown button mushrooms pretty much. White button mushrooms will work fine, although they won't be quite as rich.

1/2 cup grated romano (No idea)

Similar to grated parmigiano-reggiano, only made from sheep or goat milk instead of cow. parmigiano-reggiano will work in a pinch. (or whatever type of hard grated cheese y'all sprinkle on pasta or pizza)

I have a microplane so I prefer to grate my own pecorino romano from a wedge. But you can buy it in containers like the picture shows.

1/2 cup grated aged asiago (During Seafest, people kept ordering food containing this, but I'd never heard of it before and never worked it out)

It is a type of cheese, as I said in a previous post.

1/4 cup grated formaggio (Sounds cheesy, but not sure)

...ditto...

Both should be easily available at a cheese counter, whether in a grocery or at a cheese specialty shop.

pinch of marjoram (No idea)

A type of herb, pretty sure Jenn means dried in this case. Since only a pinch is used for this much, you can probably even delete it completely. Although the overall balance of the dish may be slightly effected.

Challenge yourself, Cj. You know even better than I that this dish is worth it.

[aliantha]

Marjoram in stroganoff, huh? I should try that....

Okay, so last night I made Cincinnati chili. There's a restaurant chain here in greater DC called the Hard Times Cafe. They make several different kinds of chili, among them Cincinnati chili, which contains cinnamon and I think maybe cocoa powder. (I used to have a Frugal Gourmet cookbook with a recipe in it for Cincinnati chili -- no idea what happened to the cookbook, ah well.) Anyway, the Hard Times folks also put out a spice mix for a couple of their chilis, and so I picked up the one for Cincinnati chili and went ahead and made it. (You can buy it in some supermarkets here, but I see you can also order it straight from them on the web.)

The weird thing about Cincinnati chili is that you serve it over spaghetti. That's two-way. Three-way is the chili, spaghetti and shredded cheese. Four-way is chili, spaghetti, cheese, and chopped onion on top. Five-way is all of that, plus you throw some kidney beans in between the spaghetti and the chili. Mmmmmm.... So anyhow, I made it WW-style, with whole-wheat blend spaghetti, super-lean ground beef and fat-free cheese. And it was fabulous. And I didn't kill my diet.

The box also had directions for making a Coney dog (ladle yer chili over a hot dog in a bun, top with cheese and onions, eat with a knife and fork), so I did that with some of the leftover chili tonight. I used a soy hot dog, which I suspect would be kind of nasty on its own, but was fine smothered in chili.

Oh! It's called Cincinnati chili because there used to be chili parlors all over Cincinnati that served chili exactly this way. The major survivor is Skyline Chili, which has franchised (ahh, America!). If you don't believe that there are barbarians out there who put chili on spaghetti, just click the link....

[Menolly]

Steak and Shake has done that with their Chili Mac for years. Good stuff every now and then.

I too like Jeff Smith's Cincinnati Chili. Hope this is the one you're thinking of, ali.

[Damelon]

Real Chili, in Milwaukee near the Marquette campus, had great Cincinnati chili.

[aliantha]

Steak and Shake has done that with their Chili Mac for years. Good stuff every now and then.

I too like Jeff Smith's Cincinnati Chili. Hope this is the one you're thinking of, ali.

Ohhh yeah. I try to get by Steak & Shake every time I'm in the Midwest, just to get a plate of their Chili Mac. Mmmmm....

And yup, that's the cookbook I had, all right. I don't remember the recipe being that much of a pain in the butt (cumin seeds? seriously??) -- tho it does finally explain what that elderly bottle of Worcestershire sauce was doing in the fridge. Since I don't cook much red meat, I couldn't think what I'd needed it for. Thanks!

Of course, it's a lot easier to use the spice packet from Hard Times Cafe. Basically, it calls for 2 1/2 lbs of ground beef, which you cook in a cup and a half of water 'til it's browned; then throw in the contents of the spice packet, a 15-oz. can of tomato sauce and a little can of tomato paste, some chopped onion, and a tablespoon of vinegar (I used plain ol' white vinegar), and let it simmer uncovered for about an hour. It made, like, 12 cups of chili, and I only used about 2 1/4 lbs. of meat. (You heat the beans separately.)

You get two packets of seasoning mix in the box, so you can make a heckuva lot of chili for five bucks worth of seasoning.

I see Jeff Smith calls for yellow onion for the topping; I used red onion 'cause I think it's prettier. Can't remember what they do in Cincinnati. Probably yellow onion, being boring Midwesterners and all.

[Menolly]

We're lucky in that way. We have two Steak and Shakes here in Gator Town. I never heard of them until I moved here the first time in '81. I understand they have gotten down to south Florida now.

That Real Chili place looks awesome, High L-rd. If we ever do the trace Hyperception's mom's roots trip to Milwaukee, we'll have to track it down.

How well do you think the chili would work with ground turkey instead of beef, to try and make it even leaner, ali?

[aliantha]

Good to know about Real Chili, Damelon -- thanks!

Menolly, I seem to recall making Cincinnati chili some years ago with ground turkey and the Hard Times spice pack, and the taste was off. It was so disappointing that I put off using the second pack of spices in the box. Apparently this chili really, really needs the beef flavor. Tho I think bison would work (if your bank account is fat enough ).

I did actually compare the ground turkey packages to ground beef at the store this time. I could get leaner beef than turkey (93% and 96% lean ground beef vs. 90% lean ground turkey), which I thought was pretty interesting.

[Menolly]

Very interesting!

They must be adding skin and/or fat to the ground turkey there. Is ground turkey breast available?

Also, I wonder if adding a little undiluted beef base (like Better than Bouillon) to ground turkey breast would mimic the beef flavor more with the packet...

[aliantha]

<shrug> I suppose I could use beef broth instead of the water. But 2 oz. of 93% lean ground beef is the same, Weight Watchers points-wise, as 2 oz. of 90% lean ground turkey (I just looked it up), so there's no savings there. If turkey is markedly cheaper than beef, to make up for the cost of having to use broth instead of water, then it might be worth experimenting. (I think the prices were very similar, but maybe I was looking at organic ground turkey.) Or if I were dead-set against eating red meat, then it would be worth trying to substitute the turkey. But doing it with the lean beef tastes really good, so I'm happy. And I can think of lots of other ways to drive myself crazy.

[Wyldewode]

Interestingly enough, I made my 5-Bean Vegetarian Chilli last night.

Tonight I think I am having some comfort food ala C.O.R.D. (Clean Out the Refrigerator Day). I have some of those wonderful buttery refrigerated biscuits that I need to use, and a can of Dinty Moore in the cabinet that I should use as well, so I am making beef stew with dumplings. It's strange what things remind you of childhood, isn't it?

I also have some leftover baked apples that need to be eaten, so I'll have that for dessert.

[CovenantJr]

(lots of pictures and stuff)

I appreciate the help; however, none of those things are available in any of the major shops around here, and I'd have to travel to Chester (90 mins' drive each way) to even stand a chance of finding speciality shops. So the stroganoff wins a "hell no" from the CovenantJr Cooking Experiment.

P.S.:

Similar to grated parmigiano-reggiano

I don't know what that is, either.

[Menolly]

(lots of pictures and stuff)

I appreciate the help; however, none of those things are available in any of the major shops around here, and I'd have to travel to Chester (90 mins' drive each way) to even stand a chance of finding speciality shops. So the stroganoff wins a "hell no" from the CovenantJr Cooking Experiment.

Well...

Maybe Jenn will drag you to the local market and point out suitable substitutes when she visits.

P.S.:

Similar to grated parmigiano-reggiano

I don't know what that is, either.

When you have pizza out, is there a type of cheese available to be sprinkled on top of your slice after you are served?

[magickmaker17]

(lots of pictures and stuff)

no, I don't know why that was so amusing to me...

[Menolly]

(lots of pictures and stuff)

no, I don't know why that was so amusing to me...

I'll tell ya...

...it's a thankless job being moderator of a cooking sub-forum...

[stonemaybe]

Tonight's dinner was a new recipe called 'Spanish Pork and Artichoke' (I'm now an artichoke addict after Menolly's s to s post)

800g lean pork in chunks or strips
good glug of olive oil
1 big white onion
2 garlic cloves ( you choose size!)
2 red peppers, chopped roughly
175g long grain rice
300ml veg. stock
jar of artichokes in oil, drain and quarter
can of chopped tomatoes

1. pre heat oven to 180C
2. in a casserole, brown pork in olive oil at high heat. add onions, garlic & peppers when brown and cook for 5 mins
3. add rice and glug of olive oil, cook for 3 mins, stirring
4. add stock, artichokes and toms, bring to fast boil.
5. season to taste and cover with lid, cook for 20 mins in oven

This should serve 4 or tea for 2 tonight and tomorrows lunch!

Hmm was loveleeeee! BUT it lacks some sort of 'bite', next time will include a couple of chillis I think, plus more garlic.

[Menolly]

Tonight's dinner was a new recipe called 'Spanish Pork and Artichoke' (I'm now an artichoke addict after Menolly's s to s post)

Ooo...

I take it the "spectacular" was a success then?

I love artichoke hearts.
And stuffed whole artichokes, with mayonnaise for dipping.

Hmm was loveleeeee! BUT it lacks some sort of 'bite', next time will include a couple of chillis I think, plus more garlic.

Again, mmm...

Reminds me of casseroles I've had of lechon asado, a Cuban pork dish.
Try marinating the pork overnight in some mojo. That will perk it right up.

Mojo Marinade

20 cloves garlic mashed, minced
2 teaspoons salt
1 and 1/2 cups sour orange juice
(If you can't get sour orange juice in your area, use two parts orange juice to one part lemon juice and one part lime juice)
1 cup minced onion
1 teaspoon oregano
1 1/2 cups olive oil

[Wyldewode]

I adore artichokes. I don't think I've met one I don't like.

[Menolly]

I adore artichokes. I don't think I've met one I don't like.

I would say the same, except I really don't care for "marinated" artichokes. At least, the canned or jarred ones that are typically found on salad bars. Most often the acid they use is way too "sharp" for me.