Kevin's Watch

soy fish patty
baked potato tots
mix veg (frozen, great stuff, has 8 or more veggies]
raspberry (i think, some berry anyway) crystal delight.

sgtnull wrote:soy fish patty
baked potato tots
mix veg (frozen, great stuff, has 8 or more veggies]
raspberry (i think, some berry anyway) crystal delight.

Potato tots?Thems tater tots in my neck of the woods,calling them 'potato tots' does not make them any less 'white trash'.

"tater tots" makes SBG more white trash tho,


extry crispy if you please, thank you very much.

The Esmer wrote:"tater tots" makes SBG more white trash tho,


extry crispy if you please, thank you very much.

With a butt load of ketchup or catsup,which ever you prefer.

you try the ones with onions in them? and crinklecuts! slobber.....

High Lord Tolkien wrote:WAIT! HANG ON!
I just ate this tonight.

This was the second time I made it and it didn't come out as good as the first.

It wasn't as sweet and the meat was too tough.

I think I used too much Guinness and over browned the beef.

I like the beef to be flakey or stringy and sweet.

So, like everything else, how it comes out will vary greatly.

HLT, how about this recipe? Very similar to yours, with a few differences.

Guinness Beef Stew
(Linda/Lv2Cook@aol.com)
Recipe By: The Burren, Davis Square in Somerville, MA

2 lbs stew meat
2 large onions
1/2 lb carrots
1/2 lb turnips
1 lb potatoes
4 TBS olive oil
12 oz Guinness stout
1 cup beef stock
4 sprigs fresh thyme, chopped
1 oz tomato paste
flour, for dredging
salt and pepper

Season meat with salt and pepper, and dredge beef in flour. Heat olive oil in a large pot until it begins to smoke lightly. Sear beef in oil until brown on all sides. Add vegetables and chopped thyme. Cover beef with Guinness and stock. Bring to a boil; then reduce heat and simmer stew until meat is tender (approximately 1-1/2 to 2 hours).

Notes: The Burren was voted "Best Irish Pub" in Boston Magazine.

Menolly, thanks I'll try it next week.
Maybe the beef stock and paste will lessen the Guiness taste and add the sweetness I'm looking for.
(When I find a recipe I like I tend to get sloppy on the ingredients to see what variations I get )

In re-reading the recipe, I'm wondering when to add the tomato paste though. With the vegetables, or stirred in with the Guiness and stock?

Stir it in,the flavors need time to mellow and blend.

I made pecan crusted grouper with a sauce made from:Roasted garlic,olive oil,lemon juice,red pepper flakes,and a few leaves of basil all punished in the food processor.

SBG : had to give up catsup, too much sugar.

tonight we ate at Niko Nikos ( a Greek place in Houston) had their falafel plate with delicious potatoes.

and yes I cheated, had the baklava.

Chinese spare ribs and egg fried rice for me tonight... *drool*

Made a traditional and extremely plain roast beef dinner last night (lots of beef this week!!) with gravy mashed potatoes and some cream corn.
Anyone have cream corn? I love it.

So for the next two nights my wife and I will have "hot roast beef sandwiches" which is cut up roast beef on top of bread (I like toast) smothered in piping hot gravy!!
YEAH! Love it!

i need to add creme corn to things i won't eat.

my wife made cheese ravioli with tomato and spinach.

4 lb bags of frozen cod filets were on sale at the grocery store,the result:The kids and I had beer battered fish and chips for lunch,o.k I admit I served a 3 and a 5 year old pub food for lunch,but they ate it up and are none the wiser.

I'm not eating for the next 40 days...

I'll wait until the nights.

sgtnull wrote:SBG : had to give up catsup, too much sugar.

Sarge, while I am a diehard Heinz ketchup fan, we used the Walden Farms brand of products while low carbing. We found them at Winn-Dixie and Wal-Mart Super Centers without a problem, so they're probably available at most major grocers. And, they're not bad for no fat/no carb products!

Menolly: thanks, will look for.

tonight Julie made...

in a pan, brown onions in olive oil
add soy chicken and rosemary
add orange after squeezing juice into pan

bed of fresh spinach, uncooked
cut tomatoes in eight
also cut avacado in eight

let chicken, onions, orange, rosemary cool

place on plate

eat and enjoy!

tossed green salad and French bread
rosemary foccacio bread with sharp Canadian cheddar cheese
rigatoni with homemade pasta sauce
ice cream with dark chocolate topping for dessert

Ate at this local place with my mom for my B-day dinner. It's arguably the finest restaurant in town; called "The Country Gentleman." Has a great selection of Southern, Italian, and seafood. I got:

Fried pickles
Caesar salad
Veal sauteed in some kind of thick parmesan-like cheese on a bed of onions and mushrooms
A sweet potato

Plus there's this great bread they put out. Had plenty of leftovers, needless to say!

Then, once I got home, I ate a slice of my mom's Italian cream cake, which she made herself. Magnificent!

I had a small, frozen Shepherd's Pie. No, I didn't eat it frozen. Verdict: not bad, but would taste a lot better as part of a meal. Also, would taste a lot better if it wasn't Co-Op own-brand. It was a two pack, so more pseudo-mash and slightly-dodgy onion gravy fun next week.

While I'm here, I'll take a bash at predicting the future: I'm heading home tomorrow, so my guess is Burger King at the train station, or takeaway fish and chips at home.