Brooklyn1 wrote:
> On Thu, 16 Feb 2012 19:47:50 -0500, "Jean B." > wrote:
>
>> Brooklyn1 wrote:
>>> "Jean B." wrote:
>>>> I'd rather eat good meat very rarely than bad meat once.
>>> How do you define good/bad meat? To me so long as it's wholesome it's
>>> good meat... I can prepare any cut so that it tastes sublime. What
>>> cuts used to be po' folk meat not very long ago are now very chi chi
>>> pricy cuts. So long as it's not preground mystery meat I'll choose
>>> fresh ground chuck/round meat loaf over rib steak every time. Even
>>> chuck is no longer inexpensive, have you priced a chuck roast
>>> recently, costs more than a gallon of gas a pound.... can easy cost
>>> $25 to feed a family of four pot roast.
>> Humanely raised beasts, preferably local, decently marbled (as vs
>> bred to be shoe leather), no antibiotics, growth hormones, no
>> added water or other substances, etc. Probably more.
>
> That all comes under wholesomeness.
>
>> Luckily, my
>> days of cooking roasts are behind me. No, wait! I do want to do
>> sauerbraten and such things again, but I do them very rarely,
>> probably not even once in five years. For one thing, my "outdoor
>> refrigerator" is not as good as it was in the least house. (Read
>> that I'd have to put the huge vessel on the deck and not in the
>> porch.)
>
> You don't have to do a huge roast, choose an appropriate size for you.
> And you can marinate meat in a plastic bag set in a roasting pan...
> needs less marinade too. What's an outdoor refrigerator?

The cold porch or deck. Such things are useful for HUGE vats of
stuff. Speaking of which, I am getting some venison tomorrow!
Free! I probably need to weigh out portions. I think I'll make
chili first. I need to think of a worthy stew. (I am not sure
how many pounds I'm getting of the ground meat and the stew meat.)

--
Jean B.