Hay George (Et Al)
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wrote on 26 Jan 2024, 23:33 last edited by
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wrote on 27 Jan 2024, 01:37 last edited by
Nathan’s, Hebrew National. Fixed about any way you can name, but faves are Chicago and Chili and Skyline Cheese Coneys.
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wrote on 27 Jan 2024, 01:38 last edited by
Been a while since I had a Hebrew National dog. I should put it on my shopping list.
Boiled? Fried? Air-fried? Grilled?
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wrote on 27 Jan 2024, 02:12 last edited by
Yes. Normally boiled.
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wrote on 27 Jan 2024, 02:13 last edited by
Nathans for me.
Grilled. With either mustard and sauerkraut or mayo and Vidalia onions.
Although I'm easily talked into a good chili dog with onions.
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wrote on 27 Jan 2024, 10:02 last edited by
Nathan’s or Hebrew National. Grilled, east Chicago Style…Or mustard and onion. Love chili dogs with mustard and onion, but don’t make at home.
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wrote on 3 Feb 2024, 16:13 last edited by
Making the Butter Beef today, but using Dutch oven and adding a pound of whole mushrooms later. Might add some brown gravy mix to thicken it up. Serving over Reames noodles.
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wrote on 3 Feb 2024, 18:12 last edited by
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wrote on 3 Feb 2024, 22:31 last edited by Mik 2 Mar 2024, 22:35
Butter beef is mui delicioso. I recommend it with Reames egg noodles ( found in frozen foods - nice and thick like homemade). Tastes a lot like my beloved MIL’s beef and homemade noodles.
Food like our mom’s made.
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wrote on 3 Feb 2024, 22:52 last edited by
Gonna have to pull out the slow cooker.
Did you go 4 hours?
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wrote on 3 Feb 2024, 23:03 last edited by Mik 2 Mar 2024, 23:04
Yah. Five, actually. The meat was prime stew beef from The Fresh Market. If you have them up there I highly recommend.
I cooked it in a Dutch oven at 275 and browned it first. The beef was falling apart tender. Cooked the noodles in the same onion-mushroom soup mix. Added halved mushrooms the last 90 minutes.
If I did it again I might add a little triple strength beef stock to the sauce - maybe a cup.
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wrote on 3 Feb 2024, 23:58 last edited by
In a Dutch oven in the oven?
Hmmmm
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wrote on 4 Feb 2024, 00:25 last edited by Mik 2 Apr 2024, 00:26
Yeah, I prefer it to slow cookers. For one thing I don’t have to drag one out. My stainless Dutch oven is in regular rotation.
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wrote on 4 Feb 2024, 00:45 last edited by
Yeah, I have a cast-iron Dutch oven - I use it for Schnitzel.
When did you add the noodles? Or did you cook them separately?
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wrote on 4 Feb 2024, 01:43 last edited by
Separately.
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wrote on 4 Feb 2024, 16:55 last edited by
Excellent the next day too.
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wrote on 6 Feb 2024, 19:43 last edited by
I have a rump roast. Would that work?
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wrote on 6 Feb 2024, 22:14 last edited by
@George-K said in Hay George (Et Al):
I have a rump roast. Would that work?
Bump for @mik, or any other foodie....
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wrote on 7 Feb 2024, 00:44 last edited by
Yeah, probably. You could cut it into cubes like stew meat. It would probably take about the same long slow cook to be tender.
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wrote on 7 Feb 2024, 00:50 last edited by
THat's what I'm thinking. I'll throw in some 'shrooms as well.
By the way, this AM at the grocery store, Mrs. George said, "We should do hot dogs for dinner tonite. So, Hebrew National (bun length) it was.
For me, some chopped onion, tomato wedges, whole grain mustard (!), and celery salt.
Mrs. George: sweet pickle relish, onion, tomato, mustard (God knows how we're still married)....ketchup. I didn't say a word.
