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Old 07-29-2007, 05:13 PM   #11
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Quote:
Originally Posted by 98EXL
I'd totally take the Beef Stroganoff recipe!
1 pound sirloin cut in strips. browned in a very hot pan, still pink in centre, reserved.

fry onions and mushrooms until soft, stir in 1 cup GOOD beef stock (I got a paste, one of the best cooking decisions ever, so versatile, no MSG, etc.) bring to boil, simmer for a few minutes, add 1/2 cup sour cream, and a dash of whiskey or brandy (very important to overall flavour)

Add resevred beef and simmer 4-6 mins.

Serve w/ egg noodles. It was mighty delicious I'll tell ya!

I would highly recommend it. Enjoy. The Borscht was an excellent accompanyment.
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I try not to drink anything harder than Gin before breakfast - W.C. Fields

Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

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Old 07-29-2007, 05:20 PM   #12
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Quote:
Originally Posted by DaveyBoy
Sounds like you've been busy. How about some Pad Thai for tonight's meal?
I've been so busy I didn't even notice that this thread has continued!

Yesterday I brewed 2 beers, well a 10G batch split in 2 with some crystal 60 added to one half. The base of the recipe was pretty much edworts house pale with a little munich thrown in.

But...BACK TO THE FOOD - My woman has been complaining that she wants some thai food. I am however, a little hostile to the idea of pad thai. Had to say why, maybe because I've had one too many awful ketchupy versions, if you know what I mean.

Here what I made instead - turned out quite well.

Beef Satay with Spicy peanut sauce and coconut veggie rice.

beef - 1# sirloin cut against the grain into 1/4 - 1/2 thick long slices.
marinated in 1/2C coconut milk, 1tblsp brown sugar, 1 tblsp soy sauce, 1 tsp cumin, 1/2onion, 3cloves garlice, all blended together until smooth.

Marinate at rm temp for an hour, skewer them and put directly under a really hot broiler 2-3 mins per side, until brown. Delicious! A word of warning though, the skewers WILL burn.

The peanut sauce is what makes the dish. 1/2c coconut milk, 1/4c good quality peanut butter ( I like chunky), dash brown sugar, dash fish sauce, dash soy sauce.
Simmer with 1/4c hot water, bring to boil until thickened, serve warm.

The rice was just mixed w stir fried asian veggies and a dash of coconut milk added after.


Enjoy. I would make this again and my woman was very excited!
__________________

I try not to drink anything harder than Gin before breakfast - W.C. Fields

Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

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Old 07-29-2007, 05:23 PM   #13
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Quote:
Originally Posted by DaveyBoy
Sounds like you've been busy. How about some Pad Thai for tonight's meal?
If you want awesome noodles try some malay style. Char Kuay Teow. My favorite noodle dish ever. cooked until almost burnt. The burn is essential to the overall flavour!


Hmm, perhaps this is the next thing to come....

Or maybe some pan-seared duck breast with black currants or something...
__________________

I try not to drink anything harder than Gin before breakfast - W.C. Fields

Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

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