On Saturday, August 6, 2016 at 8:19:24 AM UTC-4, Ophelia wrote:
> 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
> >
>
> All the time here) I often have to wait for the conversation to expand so
> I know what is meant) I am sure some might have similar problem with none
> USIANS!
>
> To me 'Roast' is a method of cooking.

It's that, here, too. I'm inconsistent in my use of terms:

A braised chunk of beef is pot roast (always a piece of chuck for me,
although others prefer other cuts).

A roasted chunk of beef is roast. I've had some success with eye round,
although it's not a favorite. Generally, I prefer standing rib roast,
aka prime rib. I do like getting beef that's graded USDA Prime for this,
but sometimes I settle for USDA Choice.

Other things I roast are chicken, turkey, and pork loin, although that's
always qualified: "What's for dinner?" "Roast chicken" (or "roasted
chicken").

It's a funny old world.

Cindy Hamilton