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Permalink Reply by Rcky Mtn Jenn (Admin) OKDF on June 24, 2012 at 7:09am

There ya go! :) I have an external hard drive 1tb and I'm backing everything up to that! It's worth it. :)

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Permalink Reply by Phillip P. Foreman on June 24, 2012 at 7:45am

Good thing you have pretty blue eyes else I'd poke my tongue out at you for pointing that out. LOL!! {8<{P

Permalink Reply by Rcky Mtn Jenn (Admin) OKDF on June 24, 2012 at 7:51am

hehehehehe.... the eyes have it then? LOL

Permalink Reply by Rcky Mtn Jenn (Admin) OKDF on June 24, 2012 at 7:11am

What do you use instead of bullion? I don't use it and can't use it. MSG... not a good combination with my son.

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Permalink Reply by Phillip P. Foreman on June 24, 2012 at 7:36am

If you need to avoid MSG do not use the bouillon. Substitute half the milk with beef broth (home made with bones and scraps is best)and add a double shot of the Worcestershire sauce.You can add a little lemon zest or MRS Dash Lemon Pepper too to pick it up a tad and probably will want to increase the salt a bit. This will give it the characteristic grey color which your Dad will recognize. The tamirand seed in the Worcestershire sauce imparts an iron/sweet meat like quality which raises and improves the beef flavor.

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Permalink Reply by Rcky Mtn Jenn (Admin) OKDF on June 24, 2012 at 7:47am

I guess my foods are boring. We don't use Worcestershire sauce either. I can't handle the salt. I cook with very little salt if any. Although I like Worcestershire sauce... it's not worth it cause I'm so incredibly thirsty after eating and it takes forever to go away, even after drinking a ton of water. Pizza and Chinese food does the same thing to me. LOL

Permalink Reply by Phillip P. Foreman on June 24, 2012 at 4:13pm

Oooops, I mean ..." characteristic grey color RRS Dad would recognize." for you Jenn to replace the salt find a product called "Salt Free 17"., I believe it is made by McCormicks. Use it like salt. It makes food lots better when you need to cut back on the salt. To do away with bouillon and Worcestershire use very high quality beef (dry aged chuck of Choice grade and grind it yourself just before use) and the best beef stock you can find. There are some commercial unsalted brands. <="" as="" levels="" glucose="" for="" test="" a="" and="" done="" work="" blood="" some="" yourself="" Get="" salt.="" tolerance="" low="" your="" out="" check="">

Permalink Reply by Rcky Mtn Jenn (Admin) OKDF on June 25, 2012 at 7:32am

I use natural sea salt. That's all I will use, but I'm so used to cooking without adding salt that I don't need to. I do add a dash to my fried eggs, but I don't eat those often either. lol There are a couple organic, low sodium broths I buy, and they are good. It's not that I can't have salt... I just can't handle it... I'm used to cooking and eating very little.

Permalink Reply by Phillip P. Foreman on June 24, 2012 at 7:29am

OK then...this is touted as "THE" recipe:

1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce

Directions
1. Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

Got to tell you, it looks right. The measures are nearly identical to my own recipe and I know how the Worcestershire sauce adds a particular "meat/blood" quality to the taste of the dish. I'd say that this is pretty much right on the nose for authenticity.

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Permalink Reply by Rcky Mtn Jenn (Admin) OKDF on June 24, 2012 at 7:35am

Yummmm

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Permalink Reply by Phillip P. Foreman on June 26, 2012 at 3:20pm

I use mostly sea salt as well. If we go into "survival " mode though remember that most of our foods will not be iodine rich/fortified and we will absolutely NEED to be using "iodized salt" . Make sure it is on the label when you get it and stash enough for cooking and flavoring to get you through. Not so important for salt used to preserve game/meat. Rock salt is fine and preferable actually for this.

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Permalink Reply by Rcky Mtn Jenn (Admin) OKDF on June 26, 2012 at 4:02pm

That's good to know. The sea salt I use is the organic from the health food store and it has the brown specs of the natural iodine or iron or something in it. It's very good for you. I'll be stocking up on it for sure. The only store bought iodized salt I use is to make play dough or ornaments to hang on the tree. lol

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