On Tue, 15 Nov 2016 07:12:47 -0800, The New Other Guy
> wrote:
>On Tue, 15 Nov 2016 05:49:23 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Tuesday, November 15, 2016 at 7:03:24 AM UTC-5, The New Other Guy wrote:
>>> On Tue, 15 Nov 2016 05:16:26 -0500, Gary > wrote:
>>>
>>> >The New Other Guy wrote:
>>> >>
>>> >> On Tue, 15 Nov 2016 09:40:59 -0000, "Ophelia" >
>>> >> wrote:
>>> >>
>>> >> >"Brooklyn1" wrote in message
>>> >> >news
>>> >> >
>>> >> >Simmering in Voluptious PIAZZA Cookware, none better:
>>> >> >http://i67.tinypic.com/15xlb7m.jpg
>>> >> >Plated:
>>> >> >http://i67.tinypic.com/k19s9f.jpg
>>> >> >
>>> >> >===
>>> >> >
>>> >> >That looks lovely!!!
>>> >>
>>> >> Pot roast LOOKS like, well, POT ROAST!
>>> >
>>> >My only problem with them is that they always taste like pot roast.
>>>
>>> Well, I'd certainly HOPE SO!
>>
>>Gary's mother made lousy pot roast. However, he likes _[LOUSY]_ beef stew. We
>>can't quite convince him that there's hardly an iota of difference
>>between the two.
>
>You mean OTHER than that the meat is already cut up for stew??
>
>The seasoning used by different people can make a huge difference in taste
>and personal experience in food.
Gary wouldn't know, his braised beef benchmark is Dinty Moore. I
think chuck makes lousy pot roast, if cooked tender enough to chew it
falls into strings... and it's much too fatty. Chuck is fine for
grinding or grilling, but still I remove all the chunks of fat. I
want my pot roast to be sliceable and chuck is not. That was a 4 1/2
lb top round roast, tied, well browned, and braised very slowly in
Genneseee ale and canned diced tomatoes. Was well seasoned with
s n'p, a big pinch of msg, marjoram, bay leaves, and the last of the
curly leaf parsley from my garden, a big bunch, and four whole onions,
and six fat garlic cloves slivered. Total cooking time almost five
hours plus a couple hours prep work. Veggies are added after the meat
is cooking about two hours, then added in the order needed to cook
correctly. A properly prepared pot roast requires time and
attention... or like Gary open a tin of Dinty Moore into a ferret bowl
and give it three minutes in the nuker. I long ago tried Dinty Moore,
once was enough, yik. Everyone who has eaten my pot roast has asked
why theirs never turns out so good. After hearing their method I know
why right away, they cook it from start to finish in about one hour
and boil the **** out of it, or use a crock pot, either way they end
up with a heap of tasteless strings swimming in fat and veggies either
practically raw or cooked to mush. I never use wine for cooking,
ruins the wine and ruins the food... beer is a far better cooking
liquid... even great for bread dough. Next you grind meat for
saw-seege add brewski.. even fabulous added to home ground burgers,
meat loaf too. Naturally if you eat store bought ground mystery meat
you'd eat shit.