On Saturday, August 6, 2016 at 3:13:56 AM UTC-4, Ophelia wrote:

> Yes! I always get terribly confused when someone calls a joint of meat a
> 'roast'. When I saw the header I thought he meant a pressure fryer.

Considering how many "roasts" in the U.S. are boneless, there doesn't
seem much point to calling it a "joint".

Apart from standing rib roast, I can't remember the last time I roasted
beef with a bone in it. Perhaps never.

In any event, the "roast" under discussion here is actually a braise
at lightning-speed in a pressure cooker. Bit of a misnomer, but life
is full of them.

Cindy Hamilton