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Posted to rec.food.cooking
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Dinner Last Night
Steve Pope wrote:
>
> Christine Dabney > wrote:
>
> >On Sun, 6 Dec 2009 19:39:48 +0000 (UTC), (Steve
> >Pope) wrote:
>
> >>Excellent work!
>
> >Thanks..
>
> >Thank Bob T for most of it...
>
> Yeah. I like the looks of the salmon. (Perhaps, because I
> haven't had salmon more than once or twice this entire year...)
>
> >Tonight, it will be pot au feu.....
>
> That's interesting. I do not know from pot au feu, but one
> of my guests last night, who is knowledgeable about French
> cooking, told me that by adding lamb sausage to the Beef Barolo
> I was heading in the direction of a pot au feu.
>
> (My main motivation for doing so was the the originally purchased
> amount of beef shoulder -- interesting called a "cloud roast"
> although the difference from chuck roast is unclear -- was a little
> low for the number of guests, so I chose to augment it with sausage.)
>
> (Has anyone heard of a "cloud roast" before?)
>
> Steve
Think that is supposed to be 'clod' roast, rather than cloud:
http://www.beeffoodservice.com/Cuts/...spx%3Fcode%3D9
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