Archive through November 15, 2003
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TV ClubHouse: Archive: Anybody know how to cook a roast?: Archive through November 15, 2003

Wargod

Thursday, November 13, 2003 - 01:57 am EditMoveDeleteIP
Cathie, you cook like me!

Kstme, is it just the beef? Cuz I went shopping today and noticed that they didn't even have chicken on sale. Course I didn't spend too much time looking around because I'm still shopping at Food 4 Less with Vons on strike and I hate hate hate that place, lol. Can't complain enough about it.

I guess the beans came out ok. No one went running to the kitchen to spit them out, and I have no left overs, those are always good signs, right?

Sweetbabygirl

Thursday, November 13, 2003 - 05:49 am EditMoveDeleteIP
LMAO Cathie!! Hmmm, maybe I should wimp out and get that? Damn, I forgot, Frank buys them all the time!!

Okay, this is weird....I don't like cornbread, but I adore Jiffy Cornbread stuffing. I make the cornbread according to the directions on the box; while it is baking, I saute onions and green peppers in butter.

When the cornbread is done, I mix it with the onion/pepper/butter sauce, an egg and a 1/2 cup of canned milk and rebake for about 15-20 minutes.

This is the shizzle with delicious gravy, my family goes nuts for this every Thanksgiving and Christmas!!

Reader234

Thursday, November 13, 2003 - 05:54 am EditMoveDeleteIP
Yum SBG!!

wadda ya mean you havent tried any of our recipes yet???!! hmmmmm???

lol Cathie!!

How's the Beef Meli??

Sweetbabygirl

Thursday, November 13, 2003 - 06:12 am EditMoveDeleteIP
Shaddap you, lol! The roast will be prepared this weekend.

Kstme

Thursday, November 13, 2003 - 07:06 am EditMoveDeleteIP
War, I am so glad to hear the beans turned out! whoohoo!

I bought whole frying chicken last week for 69 cents a pound. Not much change from a year ago. I am not obsessive (yeah, right)so I purchased 5.

One thing I've found from shopping online, I can really check the rising prices. Even if I decide to do regular shopping, I keep my list on the Albertson's site.

War, I didn't realize the stores are still on strike. ACK!! I'm with you on Food 4 Less!! The ones I've been in look so dirty.

Wargod

Thursday, November 13, 2003 - 07:56 am EditMoveDeleteIP
Oh you could get me on a rant with that, Kstme. I ended up buying the whole chickens too since they were cheaper than the peices. I'll roast one and make chicken soup with the other I think.

Speaking of that, how do you make chicken stock? boullion? I usually buy the cubes, but I forgot them and I don't think I have any.

Kstme

Thursday, November 13, 2003 - 09:03 am EditMoveDeleteIP
Geez War, now you're getting all gourmetty on us??? lol I use soup base stuff for my stock. It has no msg and sometimes it's pain in the *utt to find. However...if you're feeling brave enough...take the parts of the chicken you won't use, i.e., the neck and stuff, put it in water to cover. Simmer for about 3 to 5 hours. I usually add a couple baby carrots, some celery and onion. Salt and pepper too. After you've simmered, drain through a seive and you've got your stock. Barebones stock is chicken, water, salt. Same procedure. Hope that helps. You can do beef stock the same way using bones.

Wargod

Thursday, November 13, 2003 - 09:16 am EditMoveDeleteIP
So it's easier to go buy some? LOL.

Meli456

Thursday, November 13, 2003 - 10:41 am EditMoveDeleteIP
Texannie, Reader ...

The italian beef came out really, really good!! It took a lot longer to cook than I thought it would and then I cooked it a little too long, cause I dried it out some. It was still really good though, and next time I'll experiement a little bit more. I loved the peppercinis, next time the whole jar and maybe some other types of peppers thrown in too. I do like things hot! But, I made 3 and 1/2 pounds of beef so we have lots of leftovers. And since my DH teases me about how much time I spend here, I could point to the beef and say "See! TV Clubhouse!" LOL

Meli456

Thursday, November 13, 2003 - 10:44 am EditMoveDeleteIP
Ladytex, you use the same mixture to marinate all of your meat? The pineapple juice, 7 up and beer or a different combination? I've never done anything but ham in that, but I think I'll have to try some other meats. WHich ones do you use that marinade with? Just pork and beef?

Anyone know how to make Kahlua(sp?) chicken?

Tabbyking

Thursday, November 13, 2003 - 11:15 am EditMoveDeleteIP
buy some kahlua, drink it and stick chicken in oven.
drink some more. after a while, chicken will be roasted...


and you will be toasted!

Fanny

Thursday, November 13, 2003 - 11:18 am EditMoveDeleteIP
Meli you're making me hungry. Never had kalua chicken but I've had kalua pork, yummy. Don't you like bake a foil covered pork roast (pork butt maybe?) and periodically open the foil and baste it with salt water until it's so tender you can pull it apart with fork? Ladytex what's your cookbook say?

Meli456

Thursday, November 13, 2003 - 11:43 am EditMoveDeleteIP
Okay, I had to answer my own question... some of my relatives make it, but they won't give away their recipes! I'm going to make Kahlua pork, though I want to learn how to make Kahlua chicken because I really don't like in many other forms besides fried. I think I'm going to make this for the PTA's International Night next week.

Here is one good recipe I found, I would probably add a couple of extra things to it myself:

Oven Kalua Pork
Source: 100 Years of Island Cooking by Hawaiian. Electric Company Formatted by: Dorie Villarreal
3 lb Pork butt
2 cups Water
1 tsp. Liquid smoke
1/4 cup Hawaiian salt
--------------------------------------------------------------------------------

Place pork, fat side up, in a roasting pan or deep casserole.
Combine water and liquid smoke; pour over meat. Sprinkle with salt.
Cover and roast in oven at 400º for 3 hours.
Remove from pan and shred pork.
Yield: 6 servings
Recipe submitted by Beryl on 11/14/99
Props to: http://www.geocities.com/webcipes2/pork/p17.html

I'd probably add 1/4 cup soy sauce, fresh or powder ginger, use half the bottle of liquid smoke, and my regular Kosher salt instead of Hawaiian sea salt. There are also recipes on the web for making it in a crockpot too. Seems to be very easy. Mmmm, I'll let you guys know how it turns out next week!

Tabbyking... I Have ARS (Asian Red Syndrome). I hold my liquor like Jun, so I don't even try to drink anymore!

Reader234

Thursday, November 13, 2003 - 12:19 pm EditMoveDeleteIP
psst Meli use fresh ginger!! :)

YEah on the Italian Beef!! :)

Texannie

Thursday, November 13, 2003 - 12:28 pm EditMoveDeleteIP
Meli, glad you liked the beef. Sorry it was over cooked.
What is ARS?

Meli456

Thursday, November 13, 2003 - 12:35 pm EditMoveDeleteIP
ARS = Asian Red Syndrome (That's an old Margaret Cho line)

That's what I look like when I drink! Plus, I get an incredible aerobic workout... not much fun!

I actually don't even have powdered ginger, it would be much cheaper for me just to buy fresh. The italian beef was overcooked by the time DH came home from work (very late due to inventory week) but when I ate earlier, it was PERFECT!

Texannie

Thursday, November 13, 2003 - 12:43 pm EditMoveDeleteIP
OK..got it! ;)
You didn't use a crockpot?

Tabbyking

Thursday, November 13, 2003 - 01:00 pm EditMoveDeleteIP
we have crushed ginger in a jar--just like you can get garlic. so much easier than trying to mash or grate a 'fresh' ginger root. not stringy, either. we probably go through a 6 ounce jar every two weeks.

hmmm....very interesting.....no 'kahlua' in the recipe at all! you could still put it in the cook, though.

Sweetbabygirl

Thursday, November 13, 2003 - 01:01 pm EditMoveDeleteIP
(aims shoe at Tex's head)

Meli456

Thursday, November 13, 2003 - 01:26 pm EditMoveDeleteIP
I did do it in the crockpot. I left it on low after I broke up the meat, I should have put it on serve then and left it. Next time!!

I'll actually drink Kahlua when I get the chance, but in very small quantities. It's very yummy!

Texannie

Thursday, November 13, 2003 - 02:53 pm EditMoveDeleteIP
SGB..what did I do???????????

Kstme

Saturday, November 15, 2003 - 05:40 pm EditMoveDeleteIP
Just thought I'd do a tally. How many of us are making 'roasts' of ANY kind this weekend?? SBG, can't wait to hear how yours turned out!

I'm doing an old-fashioned pot roast tomorrow.

Sweetbabygirl

Saturday, November 15, 2003 - 05:48 pm EditMoveDeleteIP
Tex, you said crockpot.

Bought the roast last night....3 lbs., I believe it is a rump roast.

Will have that with the taters, green beans, a salad and wheat parker house rolls.

Mak1

Saturday, November 15, 2003 - 08:48 pm EditMoveDeleteIP
Kstme, I did the pulled pork roast the day after Texannie and Reader made theirs. I made it in the crockpot, shhh, don't tell SBG, and it was delicious!

Tabbyking

Saturday, November 15, 2003 - 09:22 pm EditMoveDeleteIP
Dutch oven!