Quoting Shawn Highfield to Jim Weller <=-

We came to the woods of course. Yesterday was 37c with
the humidix so I melted until the sun went down.

17 C here. Much nicer!

Yesterday I grilled some cheap eye of round steaks and
a baked tater. That was what we were craving.

At $8.49 a pound they're not very cheap anymore! That's one reason I
bought pork chops instead of steak.

corn on the cob

I can't get truly fresh corn here; we're too far away from where it
grows and it's at least five days old by the time it gets here. I
grew up on corn that was picked less than an hour before the meal,
so I'm picky. These days I settle for canned; it's better than fresh.

7 long months of no gril.

Propane doesn't freeze until you hit -42 C!

My latest discovery:

Cosmic Crisp Apples from the state of Washington is the newest
variety to hit the supermarkets. This hybrid is 5 years old but they
only became common in the marketplace last year and are finally
available in Yellowknife (at a premium price... $3.49/lb vs $2.49
for Gala, Fuji and Ambrosia apples).

It's a cross between Honeycrisp and Enterprise apples. It was grown
to have the texture and juiciness of the Honeycrisp and the
late-ripening behavior and long storage life of the Enterprise.

It has dark wine red skin and crunchy, firm flesh. It's very crisp
and juicy, and high in both sugar and acidity. It is very good
cooked and amazing raw. Bonus: it's slow to brown after slicing.

I predict that Red Delicious will be wiped out completely and
disappear as the trees are chopped down to make way for Cosmic Crisp
orchards.

Will buy again; this is my new favourite apple.


Cheers

Jim


... Frostbite is a small price to pay for winter grilling

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

We came to the woods of course. Yesterday was 37c with
the humidix so I melted until the sun went down.

17 C here. Much nicer!

Yesterday I grilled some cheap eye of round steaks and
a baked tater. That was what we were craving.

At $8.49 a pound they're not very cheap anymore! That's one reason I bought pork chops instead of steak.

U$6.22/lb here. But I prefer chuck-eye steaks, when I can find them at
about the same price point .... locally.

corn on the cob

I can't get truly fresh corn here; we're too far away from where it
grows and it's at least five days old by the time it gets here. I
grew up on corn that was picked less than an hour before the meal,
so I'm picky. These days I settle for canned; it's better than fresh.

I do more frozen than canned - but eiter is good stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving

16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil

Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.

Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.

Allow to rest for an additional 3 minutes on the plate.

Enjoy.

Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.

Recipe by Bill Hilbrich

UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

17 C here. Much nicer!

Much!

At $8.49 a pound they're not very cheap anymore! That's one reason I bought pork chops instead of steak.

Andrea needs steak every so often or she gets cranky. ;)

I can't get truly fresh corn here; we're too far away from where it

The only stuff I like is from a local farm. It's picked twice a day and
never more then 4 hours old when you buy it. So so so good.

7 long months of no gril.

Propane doesn't freeze until you hit -42 C!

No access to the trailer park from Thanksgiving until May 24. Not allowed
to grill with anything but electric ones on the balcony.

I predict that Red Delicious will be wiped out completely and
disappear as the trees are chopped down to make way for Cosmic Crisp orchards.

Interesting!

Shawn

... Get too many irons in your fire and you'll put it out.

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On 09-09-22 23:41, Jim Weller <=-
spoke to Shawn Highfield about Labour day weekend <=-

corn on the cob

I can't get truly fresh corn here; we're too far away from where it
grows and it's at least five days old by the time it gets here. I
grew up on corn that was picked less than an hour before the meal,
so I'm picky. These days I settle for canned; it's better than fresh.

How about frozen? Is it available to you?

My latest discovery:

Cosmic Crisp Apples from the state of Washington is the newest
variety to hit the supermarkets. This hybrid is 5 years old but they
only became common in the marketplace last year and are finally
available in Yellowknife (at a premium price... $3.49/lb vs $2.49
for Gala, Fuji and Ambrosia apples).

How did their price compare to Honeycrisp? We will look for them next
time we go shopping in a grocery store (which seems to be less than once
a month these days).

It's a cross between Honeycrisp and Enterprise apples. It was grown
to have the texture and juiciness of the Honeycrisp and the
late-ripening behavior and long storage life of the Enterprise.

What's not to like? One problem with Honeycrisp is the limited season,
which I suspect might have to do with storage life.

I predict that Red Delicious will be wiped out completely and
disappear as the trees are chopped down to make way for Cosmic Crisp orchards.

Back in the day, Red Delicious was a decent apple. Now, I doubt that
they are even good for cider. Maybe for hog feed?

Why just kids? We now make something like this with flavored yogurt.
Varies depending on what fruits we have on hand.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Kids Fruit Salad
Categories: Salad, Kids
Yield: 8 Servings

2 cn 17oz Chunky Fruit Salad,
-drained
2 c Miniature marshmallows
3 md Bananas, sliced
2 md Tart Apple, coarsely chopped
2 tb Lemon juice
1/4 c Maraschino cherries, halved,
Drained
1 ea Small Tub Cool whip

Stir sliced apples and bananas in lemon juice to keep from turning
dark.

In large bowl, combine all ingredients except coolwhip. Gently fold
in coolwhip. Cover; chill until served.

Kids dig into this - think it is the coolwhip they are interested in.

MMMMM


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Quoting Dave Drum to Jim Weller <=-

cheap eye of round steaks

I prefer chuck-eye steaks, when I can find them

My store just sells large blade and chuck pot roasts. But they all
have nice steaks hidden inside them if you know how to get at them.

https://tinyurl.com/cutting-chuck-steaks

Here's another good one:

https://tinyurl.com/breakdown-pork-shoulder

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Stew (Pot Au Feu)
Categories: Beef, Stew, French, Potatoes, Onion
Yield: 8 Servings

3 lb Boneless beef rump; tied
3 lb Beef marrow bones; sawed
-into 3 to 4-inch pieces
1 Veal knuckle; sawed into
-pieces
2 qt Beef stock
2 tb Butter
2 Onions
2 Carrots; peeled, quartered
1 md Tomato; peeled, seeded,
-chopped
1 Bouquet garni
6 Whole peppercorns
Salt
VEGETABLES:
6 Carrots; peeled, cut into
2 Inch long pieces
3 Turnips; peeled, chopped
4 lg Leeks; cleaned, tied
6 New potatoes; scrubbed,
-quartered

To prepare the meat, place the rump along with the bones and
knuckle into an 8 quart stew pot. Add the beef stock. Cover and
bring to a boil. Remove all the foam and scum from the surface of
the water.

Melt the butter in a skillet and saute the onions and carrots for
5 to 6 minutes.

Meanwhile, reduce the heat under the pot of meat and skim the
stock again. Add the onions and carrots to the stock. Also add the
tomato, bouquet garni, the peppercorns and salt. Skim again.
Partially cover the pot and simmer slowly, skimming as necessary,
for 2-1/2 hours. The meat should be almost tender when pierced
with a knife. Transfer the meat to a plate and cover. Remove the
bones from the stock and scoop out the marrow. Reserve marrow and
discard bones.

Strain the stock through a fine sieve. Discard the vegetables and
skim the surface fat from the stock. Clean the pot, then return
the sieved stock to it. Return the meat to the stock and add the
following "vegetables":

Bring the stock to a boil and simmer uncovered for 30 minutes.
Transfer the meat to a carving board, remove the strings, and
carve the roast into thin slices. Arrange on a heated platter.
Place vegetables around meat. Sprinkle with 2 tablespoons of
chopped parsley, if desired. Add chopped marrow to stock and skim
as much fat as possible from the stock. Serve along with meat and
vegetables, if desired.

Recipe by: Mimi Rippee
Posted to recipelu by jeryder

MMMMM


Cheers

Jim


... Cook's Illustrated: 29 hour, 40 ingredient, 80-step beef stew.

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Quoting Shawn Highfield to Jim Weller <=-

Andrea needs steak every so often or she gets cranky. ;)

I like them too but in recent months we have been buying and eating more
pork chops and hamburgers.

Of course during grilling season steaks (and chops) are expensive and
roasts are cheap. Come winter it's the other way around,

The only stuff I like is from a local farm.

If you don't have your own garden it's the best way to go.

Propane doesn't freeze until you hit -42 C!

No access to the trailer park from Thanksgiving until May 24.

Grills are hard to heat up properly below -20 anyway.

Our last grilled meal: My great niece Storm from the Chip-Cree
branch of the family was visiting and we grilled burgers while she
baked bannock buns made with lard that I had rendered from our last
pork shoulder. Her bannock was amazing.

A simple recipe using using mustard pickles:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Savoury Tuna Sandwich
Categories: Sandwiches, Fish, Cheese
Yield: 2 Servings

1 sm Tin tuna; drained
1 French stick roll
125 g Butter
1 ts Mustard (powder or spread)
250 g Cheese; grated
1 tb Mustard pickle
1 tb Onion; finely chopped

Cut French stick nearly in half length-wise and remove some of the
bread from each half. Mix butter and mustard together and spread on
each half of the bread. Combine remaining ingredients and fill
centre. Put halves together. Wrap in alfoil and bake in moderate oven
25 mins. Slice and serve hot.

From: Morphett Vale West Primary School Tried and Treasured Recipe
Book

From: Vicki Crawford

MMMMM


Cheers

Jim



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JIM WELLER wrote to SHAWN HIGHFIELD <=-

Of course during grilling season steaks (and chops) are expensive and roasts are cheap. Come winter it's the other way around,

True, when I see a cheap roast I buy it and freeze though.

Our last grilled meal: My great niece Storm from the Chip-Cree
branch of the family was visiting and we grilled burgers while she
baked bannock buns made with lard that I had rendered from our last
pork shoulder. Her bannock was amazing.

Sounds good. I didn't bother with the grill last night had some
frozen muscles instead. (boil in bag)

Shawn

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Hi Jim,

corn on the cob

I can't get truly fresh corn here; we're too far away from where it
grows and it's at least five days old by the time it gets here. I
grew up on corn that was picked less than an hour before the meal,
so I'm picky. These days I settle for canned; it's better than fresh.

My dad wouldn't pick corn until the pot of water was on the stove,
heating. We'd then go out and he'd pick, we'd (mom and kids) shuck. By
the time we got enough corn ready for 7 people to each have a couple of
ears, the water would be boiling so the corn would go in. Less than half
an hour, supper would be on the table with fresh corn piled on a
platter, ready for us to dig in to. These days corn is a rare treat
since Steve is allergic to it. I've had an occaisional ear, here &
there, but probably not 5 in 15 years.

A side note--the summer after we got married (the previous fall), we
stopped at a roadside stand to get some fresh corn. I asked when it was
picked; they said something like "yesterday afternoon". Not as fresh as
I'd had it growing up, but we still bought some. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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