Brooklyn1 wrote:
> On Wed, 22 Aug 2012 02:19:03 -0400, Cheryl >
> wrote:
>
>> 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.
>>
>> And the potatoes can become just starchy when the potato flavor is
>> cooked out. I prefer fresh mashed or roasted with pot roast.
>
> Ya know, Cheryl, if your sexual appetite is anything like your
> gustitory appetite I can't imagine any man wanting you, they must
> discard you like an overly boiled clove studded onion.
>
> One of my favorite meals, I prefer horseradish to mustard... there is
> no exact recipe:
> http://en.wikipedia.org/wiki/Pot-au-feu
> Another one of my favorites:
> http://en.wikipedia.org/wiki/Cocido
>
> I love one pot long slow simmered dishes. I'm still looking for a
> woman that loves sucking the meat from stewed turkey necks
> http://www.jfolse.com/recipes/poultry/turkey05.htm
> as much as I love eating out marrow bones.
> http://www.thehungrymouse.com/2010/0...-marrow-bones/
>
Oh, I used to cook one-pot meals a lot before I had my daughter.
I need to get back into that now that I can cook just for myself.

--
Jean B.