Beef

Crockpot Beef Stew with Red Wine
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Crockpot Beef Stew with Red Wine

I love when the temps turn to sweatshirt weather, a time when your cheeks get that slight wind chill burn when you’re out for a walk. Work is located downtown and I walk 2 miles every lunch time to keep in shape, get some fresh air but mostly just to clear the head. I have come up with many solutions to the days pressing issue while walking. I’m and IT guy with 35 or so users spread out in 5 locations with an additional 6 servers/PCs to service. To top it off sales is on the road here and in Asia a lot of the time. So every call I get it is 99.99% chance of being issue call. As anyone in my situation will tell you every caller does not give a _____ about anyone else problems just theirs. Oh yeah you take care of the president first, no matter what.

Anyway back to my daily walks, some of the shop owners, police and the mentally challenged give me the nod as I walk by with ear buds blocking out the sounds of downtown Milford and the local neighborhood. I have become a townie it has been since I was in my teens that I’ve been there. Different town different times.

Lyn and I finally broke down and bought a new crockpot, one that you can put the pot on the burner and brown saving those great little flavor bits on the bottom. With sweatshirt weather there is nothing better than coming in from outside and smelling the rich flavors of a great beef stew, heck even a bad one smells good.  As promised here is that quick beef stew recipe I made. I made a small batch since I am still on the fend for yourself diet but made sure I had left overs.

 

Ingredients

  • 1 pounds stew beef like bottom round, well trimmed and cut into 2-inch pieces
  • 1 cup all-purpose flour
  • ½ tsp. ground pepper
  • *********
  • Pinch or two of red hot pepper flakes
  • 1-2 Tbsps. olive oil (plus more if needed)
  • 1 medium to large onions, ruff chop
  • ¼ cup ketchup – I did not have tomato paste that would probably be about 1-2 Tbsps.
  • 1/2 cup dry red wine
  • 1 large potato, cut into 2-inch pieces
  • 1 cup bay carrots
  • ¼-1/2 cup chicken broth would have been better with beef broth but again I did not have.
  • 1 teaspoon kosher salt
  • ¼ teaspoon dried thyme leaves
  • 1 bay leaf
  • *********
  •  ¼-1/2 cup frozen peas put in when almost ready to serve
  • ¼-1/2 cup frozen corn put in when almost ready to serve

 

Directions

1. Coat the beef in the flour and pepper. I like to put in plastic bag and shake to coat. Heat a few tablespoons of the oil in a crockpot pot over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Remove and set aside.

2. Add the onions to the skillet and cook over medium heat until tender, about 5-10 minutes. Stir in the ketchup and coat the onions. Remove and set aside.

3. Place pot in crockpot, pour the wine into the pot and scrape up any browned bits. Stir in the potatoes, carrots, broth, salt, thyme, red pepper flakes and bay leaf.

4. Cover and cook on low heat for 7 ½-8 hours, or on high for 4 hours. Add the peas and corn and heat through.

I was nervous because it was a small batch but it came out pretty darn good.

My pictures did not come out that great so I admit it I borrowed one from the web. Thanks Susie Cushner interestingly enough her recipe was real close to what I did. Our gut instincts must be close.
Smoked Wilfork Tender Brisket
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Smoked Wilfork Tender Brisket

I am still on the fend for yourself diet and very much against my promise to Lyn to eat healthy I could not resist the temptation when at BJs and there it was as if it had my name on it a full brisket sitting in an open space in the meat counter all by itself. It was calling me. I told her that I needed it for a Patriots game day recipe and besides most of the fat will render off. She begrudgingly let me win the discussion not only because the fat content in this cut of meat is not healthy for me but I feel more that she knew the aroma that spreads through the neighborhood and the house will be driving us crazy all day. I don’t know about you but there is something about cooking any style of slow cook meal that is tortuous. Go out for a little while and when you come back and enter the house OMG. And I never use that terminology. Think of last Turkeyday when you enter the house and you will know what I mean.

Remember this was a spur of the moment thing so I basically winged it.

Ingredients

  • 1 whole brisket about 8 lbs.
  • Favorite homemade or store bought rub
  • A few large onions chopped
  • Liquid your choice water, beer, broth

 

 

 

How

Presoak some wood chips when ready place in smoking tray. IF you do not have one I use two sheet of aluminum foil make a pouch and put some holes in it. I have used a disposable tin foil tray not covered place on the flame.

I dragged a sharp knife across the beef not going very deep and made a diamond pattern on both sides.

Then I rubbed the beef with my rub, see pulled pork receipe. Wrapped and refrigerate for 1 hour, overnight is much better.

Preheat oven to 225-250 degrees

Place chopped onions and liquid (your choice I only had one beer left so I used broth) enough to cover bottom of roasting pan and cover. If your roasting pan does not have tight cover, cover with aluminum foil tightly. I cook at this temp for about 4 hours

Towards the end prepare your grill. – I have an old gas grill that is only front and back so I cover one side with aluminum foil, poke a few drip holes and replace the grates. On the open side I place the woodchip pouch I made while the grill is heating up to high.

Place the meat on grill fat side up, over the aluminum foil side to get as close to cooking with indirect heat as I could. Next year I swear I will buy a new grill. Cook for another 3-6 hours checking the internal temperature toward the 3 hour mark see below for end temp 180-185. I also would watch the temp of the grill remember with smoking low and slow is the trick. I would open the grill cover from time to time to drop the temperature down around 225 degree.

Whn you reach the correct internal temp place the meat directly over flame and about cook 10 minutes each side.

When done place on platter cover loosely and let sit for about 15-20 minutes. Trim the fat off by running knife under it and put aside there is a lot of great meat and burnt ends in there.

You should have most of the fat removed, now cut thin slices ACROSS the grain.

Serve with your favorite BBQ sauce, coleslaw, corn and beverages in my case only one beer.

With the flat fat piece you remove trim all the meat out and chop it mix with BBQ sauce and serve on buns.

Remember you have to have a lot of will power because it is tortuous smelling this cooking all day.

 

What do they mean by Fork tender

Barbecue experts with years of cooking experience say a brisket is done when it’s “fork tender”, meaning that a fork or a probe thermometer goes in and out of the meat with little resistance. The problem is that both a properly cooked brisket and an overcooked one will both be “fork tender”. For most folks like you and me, it’s best to rely on internal meat temperature to determine when a brisket is properly cooked.

 

 

 

 

 

 

 

What most everyone does agree on is that a properly cooked slice of brisket should pull apart easily, while still maintaining good texture. Technically the meat is done at 160°F but continue on for more tender meat. An overcooked slice will fall apart when picked up. 188°F and 190°F seem to be the most popular target temps. When I barbecue a brisket entirely I cook to an internal temp of 185-190°F. In this temperature range, the flat will be fork-tender and the slices cut from the flat will hold together. Remember Slow and Low is the trick.

 

Rib eye Steaks with Rasberry Sauce
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Rib eye Steaks with Rasberry Sauce

Arbie turned me on to Rib Eye steaks way back when, not sure if he even remembers. A few of us got together at the Silver Lounge

and he ordered a Rib Eye, I never had so tired I could not believe the flavor and it has been one of my “eat out” favorites for many years. A few weeks ago Whole Foods had Rib Eye on sale so we bought a bunch and froze. So we have been trying different things with them and try use things in season.

Lyn, once dub the catalog queen of Milford by the postman, found this in Country living. She now subscribes to all her catalogs and magazine online saving trees whenever she can.

Ingredients

  •  1 bottle(s) red Zinfandel
  • 2 cups raspberries
  • 1 cups ketchup
  • 3/4 cups seedless raspberry jam
  • 3 Tbs. balsamic vinegar
  • 1 tsps. sweet paprika
  • 1/2 tsps. ground cinnamon
  • Salt
  • Freshly ground pepper
  • 4 (1 pound each) bone-in rib-eye steaks

How

In a medium pot over medium-high heat, bring wine to a boil. Lower heat and simmer until reduced by half, about 25 minutes. Add raspberries, ketchup, jam, vinegar, paprika, and cinnamon; simmer, stirring, for 20 minutes. Season with salt and pepper; set aside.

Heat grill to medium-high.

Something that I read and have been doing when grilling steaks is to place the meat in freezer for about 20 minutes before grilling. This has been giving me great steaks grilled on outside yet juicy and cooked just right on the inside with really good flavor. I know I was brought up never cook meat right out of the frig let alone partially frozen but I tried and it is now my way.

Pat steaks dry, Season steaks with salt and pepper place in freezer for about 20 minutes.

Grill for medium-rare, grill for 6 minutes per side. Brush steaks with sauce, flip, and grill for 2 minutes. Repeat on other side. Serve sliced, drizzled with sauce.

Thiers had bone in I cut my grilling time to about 4 minutes instead of 6 per side since mine did not have the bone in.

You can use the ball of thumb method I posted or a meat thermometer to test for doneness.

Raspberries

What’s New and Beneficial About Raspberries

  • One of the most fascinating new areas of raspberry research involves the potential for raspberries to improve management of obesity. Although this research is in its early stages, scientists now know that metabolism in our fat cells can be increased by phytonutrients found in raspberries, especially rheosmin (also called raspberry ketone). By increasing enzyme activity, oxygen consumption, and heat production in certain types of fat cells, raspberry phytonutrients like rheosmin may be able to decrease risk of obesity as well as risk of fatty liver. In addition to these benefits, rheosmin can decrease activity of a fat-digesting enzyme released by our pancreas called pancreatic lipase. This decrease in enzyme activity may result in less digestion and absorption of fat.
Pan Seared Oven Roasted Tenderloin
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Pan Seared Oven Roasted Tenderloin

I know you have gone out to dinner and had that wonderful melt in your mouth steak Filet Mignon. Being that it is an expensive cut of meat at the restaurant it is much more economical to cook at home especially when you do not eat as much, heck Lyn and I can share one and are completely satisfied. I used to laugh to myself watching my parent split such a small piece of meat. At home some like to broil or grill but I prefer to pan sear and finish off roasting it in the oven. Do yourself a favor don’t buy grocery store cuts unless it is something that equals the quality of Wholefoods or a local butcher the $4 to $6 a pound you save is not worth it

FYI from about.com

Question: What is filet mignon?

Filet mignon is an expensive tender cut of beef

Answer: Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.

Filet mignon is French, of course, with filet meaning “thick slice” and mignon meaning “dainty.” It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.

The tenderloin term (also erroneously called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened. As such, it is often served with an accompanying sauce incorporating the pan juices.

Ingredients

  • 1 or 4 Filets depending on how many you are serving about 1 ½ to 2” thick
  • 1 small or medium sweet onion sliced very thin
  • Button mushrooms
  • 1 small clove garlic
  • Butter
  • Vegetable oil

How

Season the steaks with salt and pepper and bring to room temperature.

Slice the onion very thin.

Preheat oven to 4250 rack in center.

Heat the oil over medium heat in an oven proof pan.

Sear the steaks for about 5 minutes.

Turn and place the pan in oven for about 7 minutes.

Remove cover very loosely with tin foil and let set for 5 minutes before serving.

Either the mushrooms or onions are optional but we like them.

Meanwhile sauté in butter, half the onion, garlic and mushrooms to be used as side.

In another pan heat the vegetable oil until simmering and add a little at a time some of the remaining onions, the goal is to crisp. I will be honest here I have only been successful in crisping the onions to my liking once or twice but they always are a good topper for the steak. If anyone can share how to do it let me know. Thanks

     

This is always a 2 head bobbing up and down from Lyn and Steve.

 

Some other recipes from Stevesacooking.com

Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

Herb Rubbed Flank Steak

 

Grind It Baby Grind It – Fresh home ground beef
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Grind It Baby Grind It – Fresh home ground beef

I’ve been busy lately hence the slew of postings but I just have to tell you about my Father’s day present.  I know, I know a little early but we used it on Mother’s day. I am used to all the packages come to our house Lyn’s brother works for the post office and I suppose she is doing her part to support him. So I usually put them on the counter and forget them. Anyway it was one of those rare weekdays that Lyn was home when the mail came and she looked at me with this odd smile, then she blurted out that it was my Father’s day present.  I was happy with that but she was not, she opened the box and pulled it out a meat grinder attachment for our mixer. You see for two years now, maybe longer, we had been toying with the idea of one of these, read all the articles but really could not justify it. Anyway it was just in time for mother’s day so she decided that fresh grilled burgers were called for.

Now what cut of meat….Sirloin Roast too pricy, Chuck roast too fatty for us, the butcher suggested the eye of the round Ok will give it a try.

Ingredients

  • 4 lbs Eye of the Round roast, trim some of the fat off
  • Salt and pepper or rub

How

This is the fun part

Attached the grinder to the mixer

Cut the roast into chucks that will fit into the grinder tube

Place of baking sheet and into the freezer for about 20 minutes – do not freeze

Turn the mixer on and feed the meat into the tube until all meat has been ground, a second grinding really makes it tender.

Form patties, indent the center slightly, sprinkle and rub with favorite rub let sit for a few minutes

Grill about 4 minutes per side depending on size.

The meat had very little shrinkage and cooked faster than I thought, it was tender, very tender, I thought too dry but no one else found it that way.

Best early present I ever got.

Side note: Lyn found sirloin steaks on sale and we ground up for lunch today very tasty and tender especially after double grinding. I cooked about 4 minutes per side and they came out very tender, juicy and medium. Like grass feed beef it looked more well down than it was.

    

    

Related articles
My Favorite Brisket recipe
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My Favorite Brisket recipe

Funny story we originally had planned on a candied brisket and went shopping on Friday night instead of our usual Saturday morning. Wholefoods was very crowed at the meat counter and I forgot to get the brisket so we looped back to the crowed counter and without thinking purely out of habit asked for a single cut brisket instead of a corned beef. To top it off it was kids night and I had to fight for the samples.

So what does one do when they get home, adapt. When it was all said and done we voted that my original Jewish style recipe was better it created thicker richer tasting gravy the meat absorbed more of this flavor. This had a soupier more wine tasting gravy which flavored the meat as such. Don’t get me wrong it was very good but could have used a little kick. Maybe more garlic and onions or some sweetness.

Ingredients

  • 2 teaspoons salt
  • Freshly ground pepper to taste
  • 1 5-pound brisket of beef, shoulder roast of beef, chuck roast, or end of steak
  • 1 garlic clove, peeled
  • 2 tablespoons vegetable oil
  • 3 onions, peeled and diced
  • 1 10-ounce can tomatoes
  • 2 cups red wine
  • 2 stalks celery with the leaves, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1/4 cup chopped parsley
  • 6 to 8 carrots, peeled and sliced on the diagonal
  • I added about of whole berry cranberry sauce.

How

  • Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.
  • Cover and bake in a preheated 325-degree oven for about 3 hours, basting often with pan juices.
  • Add the parsley and carrots and bake, uncovered, for 30 minutes more or until the carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is “fork tender.”
  • This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain – that is, the muscle lines of the brisket – and with a sharp knife, cut across the grain.
  • When ready to serve, reheat the gravy.
  • Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350-degree oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious.

From JEWISH COOKING IN AMERICA by Joan Nathan (Alfred A. Knopf, 2001)

Sweet and Spicy Glazed Corned Beef
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Sweet and Spicy Glazed Corned Beef

As I mentioned in my last post International Night – Makeshift Chili and Quesada we are working on a new idea for planning meals at least for us, and although Saturday is supposed to be fish night I went with corned beef and Guiness in honor of St Patrick’s Day. My son used to go crazy for corned beef NY York style deli sandwich so thick that you had to attach hinges to your jaws. In my family we call that a “Muriel Saver Sandwich”. She and Dagwood had that in common.

Anyway I tell you 60 minutes into the dish and the house started to smell soooooo good my stomach started to growl and the end results were great. We had tried Dijon mustard and brown sugar glaze a few years ago and I think I like that slightly better but this one was really good.

Ingredients

  • 1 Tbs. Peppercorns
  • 1 Tbs. Mustard Seeds
  • 4 bay leaves crushed
  • 1 cinnamon Stick broken into pieces
  • 2 tsp. whole cloves
  • ½ tsp. red-hot pepper flakes
  • ½ tsp. ground ginger
  • ¼ tsp. ground coriander
  • 1/8 tsp. ground allspice
  • 4 lb. corned beef brisket first cut (we prefer low sodium) you can use whatever cut you prefer.
  • 2-3 cloves of garlic crushed (depending on size)

Glaze

  • ¼ cup honey
  • ¼ cup chili sauce
  • 4 tsp. horseradish drained

How

Place oven rack on bottom third and preheat oven to 350◦

Combine the first 9 ingredients in a plastic storage bag and crush with rolling pin.

Empty into Dutch oven and place corned beef (I rinse but your choice), fat side up add the garlic and pour in enough water to cover with water. Discard the spice packet that comes with the meat. Cover and place in oven for 3 hours turning meat halfway. I used the Le Creuset Dutch oven and I am still trying to get used to cooking with so I turned the oven down to 300◦ at half way point. Any hints on using these are welcomed.

In a small bowl combine the 3 ingredients for glaze

Remove beef from oven, move the rack to middle and preheat to 450◦

Line a baking sheet with foil and place the cooked corned beef fat side up.

Brush about ½ of glaze over the top and sides of the corned beef. Roast in oven for 15 minutes brushing with remaining glaze about half way through. Glaze should start to caramelize.

Let stand cover loosely for 5-15 minutes before slicing against the grain.

Ingredients  

Now we chose to serve with smashed garlic potatoes and oven roasted Brussels sprouts but you could choose to go more traditional with cabbage wedges and some carrots on the second turning but you may have to adjust cooking time up slightly.

Lyn found this in Woman’s day magazine
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International Night – Makeshift Chili and Quesada

Beet Greens & Fresh Baby Corn In Fiery Red...

We came up with a plan bought a fancy dancy calendar to plot it out.  Frist we were going have each day have a planned meal Breakfast, Lunch and Dinner, there was even spots for snacks I did say fancy dancy did I not. Our theory was that with the week planned out this way we could easily draw up a shopping list. As we looked at it reality began to sink in, I have oatmeal every morning and a salad for lunch the only thing that changes up for me is dinner and maybe breakfast on the weekend. Lyn was in a similar situation so dinners it was. I felt or Lyn felt I felt stifled being held to a specific dish I am a more of a cook from the gut kind of guy, open the cabinets and see what I have.  So we settled for dinner theme of the day Mondays is Sandwich night, Tuesdays leftovers, Wednesdays Vegetarian, Thursday International, Friday breakfast, Saturday is fish except its St. Patrick’s this Saturday so corn beef and Genesis, Sunday – special whatever hits our fancy while shopping.

So let me tell you since we decided this on Sunday night when Thursday came and I panicked on the way home what the heck did I have in the house that would qualify? I got home open both the freezer and frig wide and stared. My eyes caught 2 frozen chopped sirloin burger patties,½ Red bell pepper, onions, some left over tomatoes sauce, cheddar cheeses,  3 whole wheat wraps, baby portabella mushrooms, kale, 1 scallions mmmmmm…..the bell went off in mind Chile and Quesada with some of that left of guacamole Lyn made.   I was not sure how this would come out so I did not measure of take pictures.

I grabbed the patties and semi defrosted in the micro wave, in the meantime I sautéed about a ¼ of a cup of the onions roughly chopped and ¼ of a cup of the red peppers for a few minutes added the meat and broke it into small pieces while browning. When it was browned I added a good double pinch of chili powder, ancho pepper powder, Mexican oregano,  a couple of good shakes of cayenne powder, salt and pepper. Then I added the tomatoes sauce maybe was about a cup and half. Brought to boil and simmer over low it was reduced about half a nice thicker side chili.

While that was simmering I chopped the scallion, 3 mushroom, cilantro and small piece of leftover chicken and shredded the cheddar (divided). I placed all ingredients on ½ of the whole wheat wrap folded and heated up in a nonstick fry pan until the cheese was melted then top with some of the cheddar cover with top to melt the cheese.

I had planned to serve with some of the guacamole but Lyn came home in the meantime and we munched on it with some chips.

I have to say and she will back me up this came out really good that I am kicking myself for not writing it down or taking pictures. Oh well there is always next time.

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American Chop Suey and a bonus Mom’s receipe

Everyone has their own comfort foods, I have many but one of my favorites is American Chop Suey. Last summer when out to lunch with my Brother and Nancy the special of the day was American Chop Suey both my brother and I let out a gasp and our minds were made up. It was a disappointment not what Mom used to make, the taste in my mind was not met. I believe Mike felt the same way. For years I have tried this combination and that never matching my mom who swore she did not remember it had been years since she had made it for us. Then one day I came real close and have stuck to it since changing it ever so slightly every time I make it since I cook from the gut. My wife is not a fan of American Chop Suey so it is not made that often but it was today. Oh ya read below this recipe see what I found.

Ingredients:

  • 1 lb. lean Ground beef
  • 1 onion chopped roughly
  • 2 stalks celery, thinly sliced
  • 1 green pepper cored, seeded and chopped
  • 28 oz. can whole tomatoes
  • 15 oz. can tomato sauce
  • 1 lb. box Elbow macaroni
  • Salt, pepper, oregano, basil, red-hot pepper flakes to taste
  • Ketchup (optional, not for me)

How:

In a fry pan cook hamburger, onion, and celery until meat is browned and the veggies are limp but still have some crunch left. While browning chop up the beef into small chunks. Drain off the grease.

Crush tomatoes by hand over the pan, pour in the juice from the can and the tomato sauce.

Add whatever spices you are comfortable with. I use salt, pepper, oregano, basil, (I suppose a short cut could be Italian seasoning mix) a good pinch of crushed red pepper flakes depends on your hotness taste. Add the chopped green pepper at this point I feel it kept them a little crunchier but I suppose you could add in the first step.

Bring to a boil and simmer for five minutes.

Meanwhile, bring five quarts of water to a boil, add the macaroni, and cook for about five minutes. The pasta should be aldente, not thoroughly cooked. Drain, return to pot and add the contents of the other pan. Gently simmer for five minutes to finish cooking the macaroni and to let it absorb the liquid.

Remove from heat, and put it to the side. I find that letting it sit for at least a half hour lets the flavors really come together I also stir occasionally to help cool and not over cook the pasta.

Ok now I was raised to top with ketchup when served but this is strictly optional, it just does not taste right to me without, what can I say?

Mom’s American Chop Suey (The card was numbered 87)

Mom passed in February and while cleaning out her condo my wife came across a little tin that had Mom’s recipes and there it was American Chop Suey. Now there is no way to know if this was what I had grown up with and how she may have morphed it but here is her recipe.

Maybe someday I will try this but for now I really like mine.

The index card had this information.

2 cups of elbow macaroni cooked 9 min and drained.

Sauté

  • 1 medium onion
  • 1 tbsp. salad oil
  • 1 lbs. chopped beef
  • 1/8 tsp. garlic powder
  • ½ tsp. Accent, salt, pepper

Drain fat and add:

  • 1 can tomato sauce (Hunt’s)
  • 3 cups tomato puree #2 ½ can (does this mean 2 and ½ cans)
  • ¼ tsp. instant bouillon
  • ½ oregano
  • Sprinkle with salt

Cook 10 minutes

Add cooked macaroni; simmer covered 1 hour

Mrs. Lawrence (Harriette) Pearlman – anyone remember her?

What did I just eat?
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What did I just eat?

Last night Lyn and I had an appointment around dinner time. On our way back we had to make a pit stop and there it was McDonald’s staring me in the face. Although I had eaten a sandwich earlier and I was not really hungry in the back of my mind there were voices from the distant past. Niece Lauren’s quote “..they make very fine food there” toddler Mike’s voice and smile “happy meal!”, even my former road warrior days self “boy that hit the spot”. Maybe it was the blinding bright lights or the sort of happy faces of those waiting in line, I am not sure but I gave in, I was weak. So was Lyn she got a Shamrock shake minus the whipped cream.

What I thought I got

What I thought I got

There we were back in the car and it was dark, thank you very much, safely on our way and I took my first bite. What did I just eat? All I tasted was air-filled white bread, pickle, extra sweet ketchup, onions and something else not quite sure it must have been meat. Fine food? Happy Meal? Satisfying? No, not one bit. BTW the shake was nothing but a vanilla shake with green food coloring. “They used to taste like mint” Lyn kept saying.

Probably closer to what I got

Probably closer to what I got

The trash can in the garage was our first stop and then for me some Tums just to play it safe.

I guess over the years my tastes have changed along with the quality of food that my palate expects but that for sure has cured me of any fast food cravings for a long long time.

Oh forgot to mention one thing remained consistent the after taste of what I can only closely associate with soap. What you never got your mouth washed out?

To those of you who still love this food more power to you and I have no less respect for you I was once there but I have changed. It’s me not you…….