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Although, if you really want to just throw a big chunk of beef and a bunch of whole veg into a pot of hot water and call it soup, I'm not going to stop you. In fact, I will probably slowly back away, making calming noises and gestures, and get in my car and drive away before the clearly insane cook decides to make me into a pie.
But you're the guest of honor at dinner tonight!
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HOLD UP! Were not allowed to talk about cannibalism. The nudity is all good though. Encouraged in fact.
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I wore my special suit and everything!
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I cooked too. Mom's recipe for vegetable beef soup.Throw meat and veg in a pot, add water and seasonings, simmer until done?
Huh?! How did you know my soup/stew recipe?!
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Use beef stock.Throw beef stock in a pot, simmer until done?
I read that as written by "gran rey de los mooo"...
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Although, if you really want to just throw a big chunk of beef and a bunch of whole veg into a pot of hot water and call it soup, I'm not going to stop you. In fact, I will probably slowly back away, making calming noises and gestures, and get in my car and drive away before the clearly insane cook decides to make me into a pie.
Don't be silly. You are too big for a pie without peeling and cutting into cubes...
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Oh my. Its been so long I forgot...
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Oh my. Its been so long I forgot...
It really has been awhile.
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It's 7:30 in the morning and we're already up to -14 degrees.
Another 15 degrees and I might have to drill a hole in the lake and go swimming!
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Fun fact: My dad was a social worker for one of Jeffrey Dahmer's victims (and tried fruitlessly to get the cops to investigate his disappearance) and for a time we lived down the road from Ed Gein's property (which only obligated my mom to tell us the Ed Gein story every Halloween).
I apologize, It's nothing against you guys, you've all been great, and honestly I was way too uptight about it and was probably dealing with some shit outside of the boards and lashed out at you guys instead. I've been working on not doing that.
So don't worry about it, I'm good.
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Two hours of useless meetings to start the day, starting at 6:30 am.
Whee?
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I'm trying to get the boss to try to get us some igloo building contracts.
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Although, if you really want to just throw a big chunk of beef and a bunch of whole veg into a pot of hot water and call it soup, I'm not going to stop you. In fact, I will probably slowly back away, making calming noises and gestures, and get in my car and drive away before the clearly insane cook decides to make me into a pie.Now if we are using a crockpot You can almost get away with that. It won't be good mind you but it will be edible.
Start with slow cooking (crock pot) the roast for 10 hours in au jus. Then let it sit in the fridge overnight to get the fat and oil to congeal for easy removal. Steam the veggies. Hand shred the roast. Add a ton of tomato juice with the au jus. Simmer for a couple hours. It's always better around day 2 or 3 than the first night.
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The nice thing about the "one contractor working on the house at a time" rule is that it's a lot less disruptive.
The problem with the "one contractor working on the house at a time" rule is that drywall guy finished yesterday, so supposedly general contractor guy is showing up today, but he never arrives before 11:30 am or so so we have no idea whether or not he's coming or whether we're losing a day because their team miscommunicated.
Fun times with oversleeping!
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Hello, everyone.
My glasses broke last night.
That sucks!
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That sucks!Hello, everyone.
My glasses broke last night.
Ouch.
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"au jus" is French for "with juices", ie, meat served with the juices caused by cooking said meat and collected in the bottom of the roasting pan.
"jus" is usually incorporated in the gravy or other sauce served with the meat. If the meat is served with the unaltered pan juices, it is said to be served "au jus".
Americans have innocently confused the fancy-restaurant description of meat served with pan juices with an actual cooking ingredient.
If you want to talk fancy French cooking terms and use something that sounds nicer than "drippings", you incorporate the "jus" in the rest of the recipe, not the "au jus".
| 2 people marked this as a favorite. |
"au jus" is French for "with juices", ie, meat served with the juices caused by cooking said meat and collected in the bottom of the roasting pan.
"jus" is usually incorporated in the gravy or other sauce served with the meat. If the meat is served with the unaltered pan juices, it is said to be served "au jus".
Americans have innocently confused the fancy-restaurant description of meat served with pan juices with an actual cooking ingredient.
If you want to talk fancy French cooking terms and use something that sounds nicer than "drippings", you incorporate the "jus" in the rest of the recipe, not the "au jus".
And we've been proudly mangling everybody else's languages for 200 years. Nobody can stop us now.
Aluminum.
Color.
Biscuit.
Take that, Britain!
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I, for a change, gladly accept Americans rejecting misguided British -u-s.
Also, using s instead of c when you meant s.
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OK, General Contractor may have, er, social shortcomings, but communication isn't one of them. He just texted and asked, "Isn't the drywall done yet?"
Because of course the guy in charge of the whole project hadn't told him anything. So instead of sitting on his hands until we contacted him, he decided to check in.
I have to admit, while I couldn't spend a social evening with him without getting into a heated argument, in terms of an employer/employee relationship he's a good guy.
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Speaking of not taking social cues well, our Executive VP's "Ask Me Anything" channel has become nothing but a litany of reports of IT issues.
Because a guy with over 26,000 reports should be directly dealing with all our IT stuff.
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I have lost 16 pounds in the last 6 weeks, and a good part of that comes from limiting red meat consumption.
Way to go, man!
OK, this is an old-timey custom question. I think there are some folks from farm families in here. My grandmother grew up farming (very near to where gran lives, in fact). She said they made their big meal at lunch - nothing new there, right? But once they finished, they cleared the dirty dishes, left the food on the table, and covered the table with a tablecloth to keep the flies off the leftover food. They washed the plates and cutlery, and just took the cover cloth off the food when it was dinnertime.
Has anyone ever heard of that before, or was my family weird? They were orphans, so I imagine that a bunch of teens left on their own might have developed strange customs.
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I've seen people do that, my parents found it appalling, and honestly so do I but I've seen it, usually in winter, not as much in summer.
| 1 person marked this as a favorite. |
"au jus" is French for "with juices", ie, meat served with the juices caused by cooking said meat and collected in the bottom of the roasting pan.
"jus" is usually incorporated in the gravy or other sauce served with the meat. If the meat is served with the unaltered pan juices, it is said to be served "au jus".
Americans have innocently confused the fancy-restaurant description of meat served with pan juices with an actual cooking ingredient.
If you want to talk fancy French cooking terms and use something that sounds nicer than "drippings", you incorporate the "jus" in the rest of the recipe, not the "au jus".
But...I've had non-meat with au jus dipping sauce. Or so I thought.
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I have lost 16 pounds in the last 6 weeks,
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I've seen people do that, my parents found it appalling, and honestly so do I but I've seen it, usually in winter, not as much in summer.
this. I have only ever seen white people in VERY temperate areas do this.
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Okay, the League of the Extraordinary Magnificent Seven now includes:
Anakin Skywalker (Hayden Christensen era),
Ang from Avatar,
Hermione Granger from Harry Potter,
Killua from Hunter x Hunter,
a Mandalorian bounty hunter (but not Mando),
River Song from Doctor Who, and
Tim the Enchanter from Monty Python and the Holy Grail.
This is going to be so flipping weird.
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I've seen people do that, my parents found it appalling, and honestly so do I but I've seen it, usually in winter, not as much in summer.this. I have only ever seen white people in VERY temperate areas do this.
Dude. Texans are a special kind of stupid, and even so...
| 1 person marked this as a favorite. |
OK, this is an old-timey custom question. I think there are some folks from farm families in here. My grandmother grew up farming (very near to where gran lives, in fact). She said they made their big meal at lunch - nothing new there, right? But once they finished, they cleared the dirty dishes, left the food on the table, and covered the table with a tablecloth to keep the flies off the leftover food. They washed the plates and cutlery, and just took the cover cloth off the food when it was dinnertime.Has anyone ever heard of that before, or was my family weird? They were orphans, so I imagine that a bunch of teens left on their own might have developed strange customs.
I grew up one county north of where gran lives. My family didn't do it, but I knew families that did.
| 1 person marked this as a favorite. |
But once they finished, they cleared the dirty dishes, left the food on the table, and covered the table with a tablecloth to keep the flies off the leftover food. They washed the plates and cutlery, and just took the cover cloth off the food when it was dinnertime.
My rural, noon-time dinner grandparents did this, sort of. Cooked meat and vegetables would not be left out, but most condiments (butter, jams, pickles) would be left on the table, as would breads (biscuits, cornbread, rolls)
Everything was covered with tea towels(which were nicely embroidered flour sacking, cut and hemmed). This was an un-airconditioned house in quite southern latitudes, about 35° N
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I grew up one county north of where gran lives. My family didn't do it, but I knew families that did.
My people were in Wabash County, IL.
I was really hoping it was just a thing they did because they were kids. I know the didn't have a refrigerator, but they did have an icebox. Maybe it was an inoculation against major food poisoning by getting a little bit of it every day.
On the plus side, I'm sure the leftovers - if there were any - weren't kept. They must have gone to the dogs or pigs. But with five teenage boys, I doubt much was left.
Thanks to everyone who chimed in. This was a story I'd heard secondhand from one person in the family, and the generation that participated is all dead. I figured if it was a local/farm custom, someone else would have heard of it.
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"i can see that (sus)"
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"i can see that (sus)"
GothBard is just LOVING that video.
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Fun fact: My dad was a social worker for one of Jeffrey Dahmer's victims (and tried fruitlessly to get the cops to investigate his disappearance) and for a time we lived down the road from Ed Gein's property (which only obligated my mom to tell us the Ed Gein story every Halloween).
I apologize, It's nothing against you guys, you've all been great, and honestly I was way too uptight about it and was probably dealing with some s@#! outside of the boards and lashed out at you guys instead. I've been working on not doing that.
So don't worry about it, I'm good.
The more I hear about stuff like that the more I realize how lazy cops are. I thought it was just our local ones. Also what are the chances of being that close to two different serial killers? That's wild.
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Hello, everyone.
My glasses broke last night.
Ugh I hate that. I just called into work the last time it happened to me far to stressed for that. also probably not safe to drive without them really.
| 2 people marked this as a favorite. |
"au jus" is French for "with juices", ie, meat served with the juices caused by cooking said meat and collected in the bottom of the roasting pan.
"jus" is usually incorporated in the gravy or other sauce served with the meat. If the meat is served with the unaltered pan juices, it is said to be served "au jus".
Americans have innocently confused the fancy-restaurant description of meat served with pan juices with an actual cooking ingredient.
If you want to talk fancy French cooking terms and use something that sounds nicer than "drippings", you incorporate the "jus" in the rest of the recipe, not the "au jus".
One of my things I do is constantly quest for the perfect French dip. I think my next step is to make the French onion soup from scratch. Getting a perfect au jus is a challenge.
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I, for a change, gladly accept Americans rejecting misguided British -u-s.
Also, using s instead of c when you meant s.
Yec, that cuskc, doecn't it?
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I think we should just get rid of C all together S and K will be fine.
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I got Ks anyway.