FoodBanter.com - View Single Post

Julie Bove[_2_]

"Cheryl" > wrote in message
...
> On 8/20/2012 9:57 PM, wrote:
>> On Aug 20, 9:12 pm, (Steve Pope) wrote:
>>
>>>
>>> The idea is similar to when you make vegetable stock. The solid
>>> portions are discarded because, after two or three hours of cooking
>>> all the flavor has gone into the liquid.
>>
>>
>> The reverse also happens. The flavor of the meat goes into the
>> vegetables. Unless you're making a clear stock, it's silly to throw
>> out the vegetables only to replace them with new ones.
>>
> Fine if you want beef flavored veggies. But if you want veggie flavored
> veggies, the ones cooked with the pot roast aren't those anymore.

I wanted beef flavored. In my mind that is the whole point of a pot roast.
>
> And the potatoes can become just starchy when the potato flavor is cooked
> out. I prefer fresh mashed or roasted with pot roast.

My potatoes were yummy. I used red ones only because they were cheaper. I
prefer the Yukon gold but when it comes to potatoes I'm not all that picky.
Exception being the purple ones. Do not like the color of those.