re: F and D board greats where are they now

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I feel like we could use some restaurant people on this board. The ones who have been working in and running them.

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RIP Sinatra Baby

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I believe treedawg passed away.

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How Y'all Are? Had a friend told me y'all thought I was dead. Thank God, not yet.

I have aged nicely, like a fine Merlot, with laugh lines and wrinkles. Watched the leaves fall down in abundance this weekend prompting me to grab the ole soup pot. Tis the season for outdoor cooking, under a yard tree or at the camp. May the lucky acorn drop into your pot. Thanks for thinking about me foodie peeps.

TREEDAWG’S VEGETABLE BEEF SOUP

INGREDIENTS:
3 Lb. Chuck Roast
2 Yellow Onions Chopped
2 White Onions Chopped
1 Lg. Soup Bunch Chopped Green Onions, Celery & Parsley
1/2 Head of Cabbage
1 Bag of Carrots Sliced
2 Lbs. Turnips Chunked
2 Lbs. Potatoes Chunked
1 Can Tomatoes
1 Can Corn (Whole Kernel)
1 Can Sweet Peas
1 Can Lima Beans
1 Can Beef Consomme or Beef Stock
4 Bay Leaves
8 Oz. Flat Egg Noodles (or whatever you like)
Dash of Tarragon
Salt, Black Pepper, Garlic Powder and/or Tony’s
4 Gallon Stock Pot

RECIPE:
1) Cut Roast into bite sized chunks and season with Tony’s.
2) Start 2 Gallons of Water to Boil with Bay Leaves and Yellow Onion. Add Meat.
Skim as needed after it comes back to a boil. Add 1 Tbsp. Tony’s, 2 Tbsp. Garlic
Powder, 3 Tbsp. Salt and 2 Tsp. Black Pepper. Cover and simmer for 1 Hour.
3) Add Consomme, Tomatoes, White Onions, Green Onions, Cabbage, Celery and
Turnips. Cover and simmer for 1 Hour.
4) Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer for 3
Hours, stirring occasionally. Season to taste and add Water during this
step as needed. Add Noodles last 30 minutes.