[Sca-cooks] OOP: Query on Steak Smothered In Onions...
Kathleen A Roberts
karobert at unm.edu
Fri Aug 25 09:11:26 PDT 2006
On Fri, 25 Aug 2006 11:42:05 -0400
"Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:
> Yes, but this is exactly what I think I've been looking
>for. They may
> have been interesting, but there's a good chance a WWII
> would at least know (if not always be able to practice
> industrial setting)
oh, no experience, no culinary training, just the guy that
did the cooking for the rest of the soldiers in camp.
> Thick? Thin? Pounded? Flour? Not that I'm being
>obsessive here or
relatively thin. we used to get these almost 10" x 12" x
(looks at ruler) 1/2" slabs of round from the
grocer/butcher. i remember a lot of surface but not a lot
no pounding or breading. (that was what was done to what
we called swiss steak... same way of cooking only with
some crushed tomatoes thrown in) oh, and paprika with the
s and p. we put paprika in everything!
he cut it into about 4 or 5 pieces before he fried it.
> So, in theory, there's no gravy to speak of, other than
> onions and a little bit of juice, eh?
exactly. how much juice depended on whether it was for
sammiches (lots of juice) or plate use.
i used to put my onions on top of the mashed potatoes as
> I used to love canned peas when I was a kid;
we only used canned anything... or fresh. frozen veg
didn't come into our house until mid late 70s, alto TV
dinners were popular mid 60's and especially after my mom
died. just easier until i learned how to cook.
> My pleasure. It's probably the fact that I don't have
> memories of this from my own childhood,
i remember a lot. a rather eclectic mix of depression
mentality, ethnic (hungarian/german), simple food and
tradition (you HAD to have such and such at a certain
holiday). never really learned to cook at mom's side,
just stuff i picked up watching and absorbing.
i remember being awestuck when i saw my aunt slice 2 hot
dogs partially down the middle, fry them in a pan, and
place them on sliced bread like a sandwich. i had always
thought they had to be boilded (or grilled at crab feasts)
and either put on a bun or you wrapped the piece of bread
around the whole single dog. it was like divine
and this legacy is why i am getting such a kick out of
'dining on asphalt'.
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III
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