On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it on the Traeger for a dozen
hours. One of these days...when I get brave.

John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.

On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...

On Mon, 28 May 2018 18:56:53 -0000 (UTC), Bill wrote:

John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.

I thought about that right as I was hitting the send button. Corned beef brisket will go on sale for
less than half what fresh costs. Unreal.

On Mon, 28 May 2018 15:03:35 -0400, Keyser Soze wrote:

On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...

Warms my heart to see you off your meaningless Trump rants. Like you, he's a narcissistic asshole.
Unlike you, he accomplishes something meaningful.

Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.

Bill wrote:
Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.



As I stated, it warms ny heart.

--
Posted with my iPhone 8+.

On Monday, May 28, 2018 at 2:41:34 PM UTC-5, John H wrote:
On Mon, 28 May 2018 18:56:53 -0000 (UTC), Bill wrote:

John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 � pounds Flank Steak
" ź cups cornstarch
" 2 tablespoons Olive Oil
" � teaspoons mince Garlic, Cloves (or lots more!)
" ž cups Soy Sauce
" ž cups Water
" ž cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.

I thought about that right as I was hitting the send button. Corned beef brisket will go on sale for
less than half what fresh costs. Unreal.

Time to clean the 7up from the keyboard.....

On Monday, May 28, 2018 at 2:44:09 PM UTC-5, John H wrote:
On Mon, 28 May 2018 15:03:35 -0400, Keyser Soze wrote:

On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 � pounds Flank Steak
" ź cups cornstarch
" 2 tablespoons Olive Oil
" � teaspoons mince Garlic, Cloves (or lots more!)
" ž cups Soy Sauce
" ž cups Water
" ž cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...

Warms my heart to see you off your meaningless Trump rants. Like you, he's a narcissistic asshole.
Unlike you, he accomplishes something meaningful.

Oh, Harry's posts are meaningful. Like I've said. I never seen anyone enjoy wearing a 'kick me' sign like he does.