Froggy the Great

Randomness XII: Eighteen! Purple! Squirrels!

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I always find that a red wine helps to tenderize tough meat. You've got to have some substantial meat with a substantial meal planned tho, red wine tends to lend itself to strong meals. Red wine marinade is the idea behind coq au vin.

 

There's papain. It's the enzyme in papayas and pineapples that makes them the fruits that eat you back. A little bit added to a marinade will break down some proteins. You want to be careful tho, it can break down too much and get kinda... mushy.

 

Alternatively, you could embrace tacos. Homemade chile. Osso buco. Menudo. Oxtail stew.

 

Oxtails... :wub:

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35 minutes ago, LittleBluberry said:

 

Air quality is down, it's kinda hot and for some reason our power is out.  Again.  Getting really frustrated with that, it's not like there's a big storm or something, just hot, dry weather.  

 

And I just realized that I can't use my CPAP because no power.  This is going to make my daughter's first day at the high school rather suck.  <_< 

 

Oh, ugh, condolences.

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Red wine marinades: a good excuse to drink half a bottle of wine 6-10 hours before dinner! If the wine isn't good enough to drink, it doesn't belong in a marinade (still don't need "the good stuff" though - just tasty plain will work). Pepper and red wine mmm. So good. I did have a mistake a few times where I sortof over-marinaded the steak with a super dark red wine. It didn't get mushy, but the purple infused the meat a lot. You cut into it and couldn't tell if it was done or not, and it juiced out purple. It was super tasty but kinda confusing. 

 

I think my favorite method right now is steak broiled with an almond meal, paprika, cumin, salt and pepper rub. It is yummy. Previous favorite was the wine marinaded steak cooked on the cast iron skillet or the grill with a wine-mushroom-cream sauce on top. 

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8 minutes ago, NebulousMissy said:

I always find that a red wine helps to tenderize tough meat. You've got to have some substantial meat with a substantial meal planned tho, red wine tends to lend itself to strong meals. Red wine marinade is the idea behind coq au vin.

 

There's papain. It's the enzyme in papayas and pineapples that makes them the fruits that eat you back. A little bit added to a marinade will break down some proteins. You want to be careful tho, it can break down too much and get kinda... mushy.

 

Alternatively, you could embrace tacos. Homemade chile. Osso buco. Menudo. Oxtail stew.

 

Oxtails... :wub:

 

I love osso buco!

 

Haven't made coq au vin in ages.  I wonder how the kids would react to purple chicken ...

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A red wine marinade is the best excuse to make a red wine sauce :wub:

 

I've had some amazing pot roasts made out of neck roasts. I admit it wasn't beef, it was venison, but I assume the same tastiness applies.

Edited by NebulousMissy
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That sounds yummy. I haven't tried making pot roast. Will give it a go sometime. I've used the same almond meal rub on beef and elk - turns out great on both. Haven't tried the marinade on game meat though. 

 

Dag nabbit now I'm hungry. 

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As soon as it starts getting cold I'll begin making my game day stew. I prefer using beef shortribs as stew meat though I will disassemble a fatty 7-bone roast in a pinch. 3/4ths a bottle of red wine, 2 quarts beef stock, 2-4 pounds of beef, equal amount of potatoes, fistful of carrots, all of the broccoli stems I can find, a giant onion, a whole bunch of things I'm forgetting, and a loaf of really good bread to go with it.

 

I don't make it for every game. Only when asked. 

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Well, my toe has gone to just being an ingrown nail. I couldn't wear my shoes today, so I'm at work with a pink flip flop on. I'm gonna stay up to make an appointment tomorrow and hope that it won't cost more than chopping it off 

 

3 hours ago, Cyradis said:

Is everyone in Oregon, California, Montana, and Washington doing okay? The smoke has reached CO, and is making me miserable. I can't see the mountains from my house (walking distance from said mountains) anymore. My eyes and nose and throat are mangled. I can only imagine how foul it is up there, and even worse if you are in a fire path. Keep safe, friends! 

I've been coughing and sneezing more, but oddly, I still feel better than when we lived in our mold-infested apartment. Like, holy crap we both feel so much better not living there. I got so used to feeling that way that I didn't realize just how bad it was.

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3 hours ago, NebulousMissy said:

I always find that a red wine helps to tenderize tough meat. You've got to have some substantial meat with a substantial meal planned tho, red wine tends to lend itself to strong meals. Red wine marinade is the idea behind coq au vin.

 

When I make a beef roast, I cook it in almost pure red wine. Whole shallots, big chunks of carrot, salt and pepper, and 4+ hours at 350F. Serve with a nice, warm, crusty bread. If it's a round loaf, I sometimes cut it into bread disks about 1/4 inch thick and serve the roast and veggies, with plenty of the delicious juices, directly on top of about half of it. It's gets you that super-soaked bit with enough still dry to mop up anything that got away.

 

It's actually a super simple recipe, but it's delicious.

 

Anyway, I just finished GLOW(the netflix series, not the original wrestling show or the documentary about the original show) and I want more. More I say! MORE! I'd heard good things about it, and u wasn't disappointed.

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6 hours ago, LittleBluberry said:

 

Air quality is down, it's kinda hot and for some reason our power is out.  Again.  Getting really frustrated with that, it's not like there's a big storm or something, just hot, dry weather.  

 

And I just realized that I can't use my CPAP because no power.  This is going to make my daughter's first day at the high school rather suck.  <_< 

 

Sorry to hear that. Losing stuff in the fridge freezer sucks. 

 

 

@Zink - you're only growing things in the garden, right? Cause elsewhere on the farm it's cows? Hearing about the freeze of course has me worried about crops. 

Edited by Thes Hunter
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17 hours ago, Zink said:

 

 Not bad considering the "town" is 2 houses, a hall and a mail box.

Sounds like where my mother lives in Vermont.

I always joke that if you blink, you'll miss the town.

 

11 hours ago, NebulousMissy said:

I have Unnecessarily Meaty Sandwich. Steak, more steak, bacon, cheese.

Outstanding!:winkthumbs:

 

11 hours ago, LittleBluberry said:

Wise Kraken picked up some sort of con crud at PAX, I think.  This means that now I'm also fighting off con crud, which I think is supremely unfair.  <_< 

 

Bummer. I hope you feel better soon.

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9 hours ago, Zink said:

Had an oopsy earlier today. Spilled mt P3 Khardic Flesh paint all over while trying to close the lid. Scraped as much as I could back into the bottle and looked at the mess I made. There was still a lot of wet paint lying there. Looked at my shelf and thought I still have 20 guys that need that skin colour. Frantically started painting dipping off my newspaper until it dried up. Managed to do all the skin on 7 roman legionaries.

And this is why a shelf of shame is a good thing!

 

Well, it's finally happened. I kinda knew it would, NYC and all. Roaches. Ugh. I mean, only 2 (that I saw) but... *sigh* So now I've got catnip, boric acid, and Diatomaceous Earth on order from the big river. 

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7 hours ago, Pingo said:

 

I love osso buco!

 

Haven't made coq au vin in ages.  I wonder how the kids would react to purple chicken ...

 

You could tell them it's grape-flavored.

 

Which has the virtue of being true, if a tad misleading.

 

^_^

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13 hours ago, Wyvernfire said:

 

You didn't get them second hand from a coyote? I'd be wary of getting more of his stuff, it tends to be explosive.

 

*** Uh Oh !***

 

13 hours ago, ub3r_n3rd said:

BY CROM, WOLF! YOU JUST DESTROYED 20 OF MY MOST PRIZED SKULLZ!!! :wow:

 

 

*** You mean those old aged things? I figured it was time to replace them***

 

*** I know a nice Dwarven settlement not far from here, very useful for new skulls to serve shots in***

 

 

12 hours ago, NebulousMissy said:

I have Unnecessarily Meaty Sandwich. Steak, more steak, bacon, cheese.

 

I see your  problem, too much cheese!

 

9 hours ago, Pingo said:

 

Ye-es.

 

There's a whole lot of good old stuff in these forums...

 

Multiple people suddenly Liking an old post suggests that its status has been somehow perturbed.

 

I necro threads regularly, there is a lot of goodness to be found in the catacombs of this Forum.

 

7 hours ago, NebulousMissy said:

I always find that a red wine helps to tenderize tough meat. You've got to have some substantial meat with a substantial meal planned tho, red wine tends to lend itself to strong meals. Red wine marinade is the idea behind coq au vin.

 

There's papain. It's the enzyme in papayas and pineapples that makes them the fruits that eat you back. A little bit added to a marinade will break down some proteins. You want to be careful tho, it can break down too much and get kinda... mushy.

 

Alternatively, you could embrace tacos. Homemade chile. Osso buco. Menudo. Oxtail stew.

 

Oxtails... :wub:

 

Pineapple works fine, but be careful not to overdo it indeed.

 

Hmmmm....Osso Bucco

 

http://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380http://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380

 

 

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Good morning peeps and welcome back to another work week! I hope you are starting out refreshed as I am and with your art projects further along! Grab your coffee and sip away any negative thoughts. Now's the time to save some money! ::):  Personally I got yet another project done and another one started. 

 

SE-102313-fall-coffee.jpg 

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