On Tuesday, November 15, 2016 at 10:12:56 AM UTC-5, 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 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.

My stew and my pot roast are identical except for the size of the beef
chunks. Brown beef. Saute onions in same pot, then garlic, carrots,
celery, a dab of tomato paste. Flour. Beef back in pot; add wine
and a bay leaf. A little water if it looks too dry. Salt and pepper.
Into slow oven for two or three hours.

Cindy Hamilton