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[BakerAunt]

I made Curried Egg and Ham Casserole (details in separate cooking thread) and had some for lunch. It makes six servings, so I'll be eating it for lunch the rest of the week.

[Mike Nolan]

When I was at Northwestern, one of the local pizza places (Ricks) was referred to as 'matzoh pizza', the crust was thin and crunchy.

I've never made coconut macaroons, as neither my wife nor my sons care much for coconut, but you're right about the pre-packaged ones, they're mediocre.

[BakerAunt]

I tried the recipe, and it is very close to my Mom's. Here is what I changed:

I deleted the salt (there's enough in the cornflake crumbs and ham).

I used 1 tsp. Penzey's Sweet Curry in place of the Italian seasoning.

I used 1 Cup of Cornflake crumbs in place of croutons--and yes, I bought the already crushed cornflakes--and I used them only on top.

I started by spreading some of the white sauce in a casserole dish that I had sprayed with Pam. The dish is 10 1/2 x 8 inches, and is about 2 1/4 inches tall. It was a good fit.

I began with a layer of slices from three eggs. (I used my handy, dandy wire egg slicer to cut them.) I sprinkled on half the ham, then spooned half the mushrooms (sautéed in 1 Tbs. butter) on top. I put half the sauce evenly over this layer, then repeated. After putting the rest of the sauce on, I sprinkled the cornflake mixture on top.

As I said, it is very close to my Mom's recipe. I think that it needed another 1/4 tsp. of curry. Of course, she probably used Schillings or Spice Island curry, so it would be a different blend. I would also cut back the butter with the cornflake topping, as I think it covered up the cornflake flavor.

When I find the original recipe, I will check out how this one compares and add to this post. However, that will not be until the remodel is started and finished.

• This reply was modified 8 years ago by BakerAunt.

[BakerAunt]

We bought from the small local store. I'm not sure what level of expertise is available in their meat department. I doubt it gets much better in the larger town where we do a big grocery trip every 2-3 weeks (Walmart, Aldi's Kroger, and Martins). Apparently there is a very good place in South Bend, but that is over an hour's drive.

[Mike Nolan]

I grew up in a small town where the local butcher raised his own beef and pork, so he knew everything there was to know about the meat he was selling.

Then when we were first married and living in Chicago, there was Fine's on Morse Ave, where you'd tell the butcher what you wanted to make and he'd tell you what cut to get and how to cook it. (There was also an excellent kosher butcher a block away.)

When we moved to Lincoln, there were two stores with good meat departments. I think their quality declined over the years. (One store burned down a few years ago, the other is still there but I almost never buy meat from them.) Recently Fareway opened a meat market in Lincoln and several of their countermen appear to know their product fairly well, so I've been buying much of my meat there, even though it's much further away. And I've been experimenting with a few cuts I hadn't previously tried.

I know there are people who love Whole Foods, but I have not been all that impressed by their meat department, either at the Whole Foods in Lincoln or the one in Pittsburgh. One of the best meat sections I've seen in decades is at McGinnis Sisters in Monroeville PA. When I was in Columbus OH a year ago, the meat, poultry and fish markets at the North Market all made me wish I lived nearby. (The poultry market had more kinds of duck than I've ever seen at one time, and I grew up in Hanover IL, the Mallard duck capital of the United States.)

The advent of boxed beef operations has meant that most stores may have a few meat cutters, but none with the expertise I was accustomed to. And if you shop in the evening or on weekends, there might not be anyone in the meat department at all, much less an expert on cuts and how to prepare them. I have been known to ask the countermen at the meat departments of the stores I frequent a question I already know the answer to, just to see how they answer it.

I have been misled by the sirloin tip cut and a few others myself, and that's why I started studying meat cuts and meat cutting. Not that I'm likely to buy my own side of beef and butcher it, or even 10-20 pound sub-primals very often, but I want to be able to recognize the cuts by their appearance rather than from the label, and know what to do with one before I buy it.

Some of the best information out there can be found by searching for 'FFA Meat Judging', those high school students need to know the major retail cuts and how to cook them. That's not the same thing as a meat cookbook, but I haven't looked at what's available to have an opinion on recent books on cooking meat. I know I still have a lot to learn, I think the average FFA meat judging competitor would run circles around me.

[Mike Nolan]

Sirloin tip is a misnamed cut, because it does not come from the sirloin primal but from the round primal. (The round is the largest primal, so there's lots of cuts that come from it.)

It's the triangular end of the top round, near the sirloin, which is, I guess, where it gets its name from.

Here's some more information on it: Sirloin Tip Roast

Although it is considered one of the leaner cuts, there's a cap on it that isn't always taken off. There are also a couple of veins of fat and gristle present, sometimes fairly thick ones. I don't buy it very often, but when I do I usually cut it into smaller steaks or stewing beef pieces. Thick pieces of lean beef tend to be harder to get tender than thinner or smaller ones.

If cooking it whole, it does best with lower heat and a longer cook time, but it also does well if braised. Slicing it across the grain means that every slice has some of that fat/gristle in it. Slicing it with the grain is harder to do, but you can rotate it and get something closer to a cross-grain cut.

I've got a couple of books on meat identification and meat cutting on my shelf, this is one that the FFA has on its list of material students use in preparing for meat grading exams: Meat book I think it is a print-on-demand book, and used copies don't show up very often.

Sirloin Tip is the IMPS 167 cut (parts A-F), additional information can be found here:
USDA IMPS

[BakerAunt]

I made a sirloin tip roast (see separate cooking thread) for dinner and baked some potatoes next to the roasting pan. We had a nice salad as well; the grocery store had some pretty good tomatoes on the vine.

This afternoon I made turkey stock on the wood stove with the bones from the turkey breast we had for Easter. With cold weather anticipated near the weekend, soup will be good.

• This reply was modified 8 years ago by BakerAunt.

[BakerAunt]

At the grocery today, we found a marked down Sirloin Tip Roast (3.15 pounds) and decided to buy it. Once again, my lack of knowledge of how to cook roasts has sent me to my cookbooks (35+ years old) and to the internet.

I'm thinking of trying this method: https://www.cravingsofalunatic.com/how-to-cook-a-sirloin-beef-roast/

I notice that it uses the high heat, then lower heat method that people roasting meat on our site have used. I'd have to adjust the cooking time at lower heat, as this roast is not as large as the one in the recipe.

Suggestions? Ideas? I think that I would like to do different spices from those listed.

• This topic was modified 8 years ago by BakerAunt.

[navlys]

I ended up flouring the steaks (cube) and briefly sauteeing in oil with onions. I threw the whole pan contents with celery and beef bouillon and spices into crockpot. It cooked on low for 5 hours. It was tasty and tender. My husband said it tasted like Salisbury steak.

[Mike Nolan]

I did some looking around and didn't find any recipes that looked like the met your criteria. (I don't do curry dishes because of allergy issues.)

[Mike Nolan]

I never buy 'tenderized' meats, because they're usually made from a cut or grade that they couldn't sell without the tenderizing process, and I think the tenderizing process shortens the shelf life of the meat.

Chicken fried steak is always a possibility, or you can cut them up into smaller pieces and use them for stews, ragouts, stroganoff, etc.

If I'm going to make something that requires pounding the meat flat, like Steak Diane, I want a good piece of meat to start with.

I used to buy these frozen tenderized veal cutlets, because it was the only veal available locally, but they would nearly fall apart when cutting them up for something like Veal Zurich (veal in a white wine cream sauce). Fortunately, I can get good veal at the Fareway Meat Market that opened last fall.

I tend to buy 'family pack' sized cuts and trim them down. I'd buy primal or sub-primal cuts but they're so big you have to freeze most of the meat after cutting it. Recently I've been buying the 'thick cut' sirloin. I can get 2-3 days worth of meals from a 1.5 to 1.75 pound steak, plus a bag of trim for my next batch of stock.

[BakerAunt]

I received seven hardboiled Easter eggs from a friend today. Her grandchildren left them behind, and nine were too many for her. I said that I would take them because I had a sudden yearning for a casserole that my mother used to make after Easter. After looking around, I've realized that the box of main dish recipes is apparently still packed somewhere, and I had not yet transcribed it into my most frequently used recipe binder. 🙁

Would anyone have such a recipe for a Curried Ham and Hardboiled Egg casserole that has crushed cornflakes tossed in butter as the topping? I remember that it uses a white sauce, to which sweet curry powder, and maybe a bit of dried mustard (?) is added. I've looked on the internet but have not found it. I'm not sure where my mother got the recipe. I'm thinking it must have been from one of her older cookbooks or else clipped from a newspaper. I seem to recall her starting to make it with leftover eggs and ham from Easter in the mid to late 1960s.

• This topic was modified 8 years, 1 month ago by BakerAunt.

[Mike Nolan]

I think we'll have steak for supper here, I did buy some turkey tenders (the store actually had the ones that haven't been saturated with a salty broth, so they're about 90mg of sodium per serving, compared to as high as 600mg for some of the turkey breasts or whole turkeys.) I have been roasting those for lunch sandwiches.

Yesterday they were calling for 2-3 inches of snow, possibly up to 5 inches, but it didn't really start snowing until about 6AM and is supposed to taper down around noon, so I'm guessing it'll be more like an inch, maybe two.

[BakerAunt]

Last night I hardboiled four eggs. My husband dyed three of them (fourth one has a crack). An egg salad sandwich is on my menu for lunch.

My husband will roast a turkey breast. I usually do a maple-glazed pork loin, but the local store only had very small ones for a rather high price. I will make mashed potatoes and gravy to go with the turkey. We will have to cook up some frozen peas, as the fresh green beans in the grocery looked as if they should have been cooked a couple of days ago.

[BakerAunt]

I baked rolled and cut out sugar cookies this afternoon. I used my copper Easter cookie cutters (rabbits, chicks, lambs, butterfly) and decorated with those colored sprinkles, with some chocolate pieces used for whiskers. I use the No Fail Sugar Cookie recipe from the Fancy Flours site, making a half recipe. I increase the salt in the half recipe from 1/2 tsp to 3/4 tsp. It just tastes better.