On 2/10/2013 3:44 PM, Brooklyn1 wrote:
> On Sat, 09 Feb 2013 22:50:51 -0500, Cheryl >
> wrote:
>
>> On 2/8/2013 9:37 PM, Sqwertz wrote:
>>> On Fri, 08 Feb 2013 20:17:14 -0500, Brooklyn1 wrote:
>>>
>>>> Second dinner, enough for tomorrow too:
>>>> http://i49.tinypic.com/2lmvrzk.jpg
>>>
>>> 5 days ago Sheldon said:
>>>
>>> "That's not pot roast... that's braised beef chuck. If it's not
>>> sliceable it's not pot roast."
>>>
>>> And:
>>>
>>> "Pot roast is best cooked in a pot on a cooktop. Choose a large
>>> (~5lb) top round (chuck becomes stringy). Tie the roast and check
>>> often with a fork so it's not over cooked... should be thinly
>>> sliceable without falling apart. For me pot roast is an excuse for
>>> making a large pot of vegetable soup."
>>>
>>> Another case of, "I'm just a crotchety old man who just like hear
>>> myself talk".
>>>
>>> And it's not even a serviceable pot roast. I see evidence of garlic,
>>> but no evidence of any onion. And a definite and severe lack of
>>> mushrooms. Looks way too muddy for my tastes.
>>>
>>> -sw
>>>
>> The chunks at 12 and 1 o'clock look to be freezer burned, too.
>
> That roast was never frozen. Those darker parts are the exterior
> slices and they're dark from the roast being well browned in the pan.
> I didn't take a picture of the roast tied and browning, or even
> cooking. For liquid I used two cans of beer, and what liquid came
> from the veggies.
>
I know dear. Just had to find some fault like you always do with my
photos and everyone else's.