-=> Ruth Haffly wrote to Dave Drum <=-

 DD> My first (and only) go with durian. It was nice once I got past the
 DD> diaper pail odor. Apparently it is an squired taste.

 RH> It was our only experience with fresh durian. Steve took some, then
 RH> made this big speech about trying it before he actually did. Janis
 RH> snapped a picture of him pontificating; about a year later we were
 RH> visiting and I saw the picture in her computer room.

 DD> Making this for the weekend (and beyond). For the noodles I'll use my
 DD> grandmother's three ingredient (egg, flour, salt) egg noodle/dumpling
 DD> recipe which I've posted here preciously.

 DD> I went to Humphrey's to get a pound of bacon-sizzler patties and a
 DD> chuck roast jumped into my trolley. It's not a "chuck eye" but I'll
 DD> make do.

 RH> I'll probably get a chuck roast or two next time we do a big shopping
 RH> trip, turn one into sauerbraten.

Never done chuck as sauerbraten. I use rump or round since it cooks long
enough to tenderise even the toughest cuts. The venison sauerbraten I did
for the echo picnic in Y2K was a nice chunk of rump that my friend Bill
Kusturin gave me.

 DD> I'll freeze all but the noodles after the first go. Should be another
 DD> meal (with freshlu made noodles) for mw and Dennis.


 DD>       Title: Slow-Cooker Beef Stroganoff
 DD>  Categories: Beef, Vegetables, Pasta, Dairy, Herbs
 DD>       Yield: 7 servings


 RH> Looks good; I'd be drooling but am too full from supper to do so. (G)

 DD> ... My only exercise is jogging my memory and wrestling with my
 DD> conscience.

 RH> Not jumping to conclusions? (G)

Not any more - I'm close enough to my own conclusion that I'm afraid I'd
sprain something.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Sauerbraten Marinade
 Categories: Marinades, Rubs, Herbs
      Yield: 1 Recipe
 
MMMMM----------------------------RUB---------------------------------
      2 ts Salt
      1 ts Ground ginger

MMMMM--------------------------MARINADE-------------------------------
  2 1/2 c  Water
      2 c  Cider or red wine vinegar
    1/3 c  Sugar
      2 md Onions; peeled, sliced,
           - divided
      2 tb Mixed pickling spice;
           - divided
      1 ts Whole peppercorns; divided
      8    Whole cloves; divided
      2    Turkish bay leaves; divided
      2 tb Oil
 
  In a small bowl, combine salt and ginger; rub over meat.
  
  Place in a deep glass bowl. In a large bowl, combine the
  water, vinegar and sugar. Pour half of marinade into a
  large saucepan; add half of the onions, pickling spices,
  peppercorns, cloves and bay leaves. Bring to a boil. Pour
  over roast; turn to coat. Cover and refrigerate for 2 - 4
  days, turning twice a day.
  
  To the remaining marinade, add the remaining onions,
  pickling spices, peppercorns, cloves and bay leaves. Cover
  and refrigerate.
  
  TO COOK: Drain and discard marinade from meat; pat dry.
  Brown roast in oil on all sides. Place in a Dutch oven or
  crock-pot. Put one cup of reserved marinade with all of
  the onions and seasonings into a small sauce pan and bring
  to a boil. Pour over meat (cover and refrigerate balance
  of marinade). If using the Dutch oven cook at a simmer for
  3 hours or until the meat is tender. If using a crock-pot
  put the meat into the crock-pot and set to low, cook until
  meat is tender.
  
  TO MAKE GRAVY: Strain cooking juices, discarding onions
  and seasonings. Add enough reserved marinade to the
  cooking juices to measure 3 cups. Pour into a large
  saucepan; bring to a boil. Reduce heat and simmer until
  gravy is thickened. Slice roast and serve with gravy.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... The first time I see a jogger smiling I'll consider taking it up.
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