On Tue, 15 Dec 2009 07:40:25 -0500, Van wrote:

> "Ranée at Arabian Knits" > wrote in message
> ...
>>>> Not nearly as much as a can of coke, which was what started this whole
>>> thing. I don't really think I use 12 ounces
>
> What I said was "half a can", even though Emeril's recipe calls for 12
> ounces.
>
>> Regards,
>> Ranee @ Arabian Knits
>
> Both of you, never having TRIED the cola-braised recipe, cannot provide an
> informed opinion, but can only SPECULATE about what you IMAGINE the dish
> would be like. I'm tellin ya - I've made/had it TWICE and think it's
> absolutely delicious!
>
> Look he
> http://www.foodnetwork.com/recipes/e...ipe/index.html
>
> Van

i might try that myself.

your pal,
blake

On Tue, 15 Dec 2009 00:04:03 -0500, cshenk wrote:

> "ChattyCathy" wrote
>> cybercat wrote:
>
>>> Wine does not belong in pot roast either. Ugh.
>>
>> Have you actually tried it? I often add some dry red wine to our beef
>> pot roasts and it's pretty good.
>
> Forgive me Cathy, but thats like asking me for the umptenth time 'are you
> sure you dont like liver? You must not have tried it it *my way* (as you
> attempt to not heave your stomach contents at the disgusting smell alone of
> cooking liver and finally run out the house to avoid barfing on their carpet
> and make your gentle excuses for not staying for the 10th time).
>
> I've got a lovely neigbor who *insists* I have to like her liver dishes.
> Asking me to want wine in my beef, at least dosent make me want to heave my
> cookies at the floor on the mere smell. I however, find it 'objectionable'.
> I can grimace and eat a little to be polite if is wine laden meat. Expect
> no more.
>
> My vision of hell is wine cooked liver. OHMG!
>
> Our food likes and dislikes can be irrational. Asking in my case 'have yuou
> tried it' is a signal for disaster as yes, many times most likely.
> Responding to one who has their own version is a lesson in diaster as
> suddenly they expect a true *distaste* to majically 'go away' and they get
> very hurt feeling when , 'yup, let me go barf in the yard before I hit the
> carpet' (or just turn real quiet and try to dispose politely of that huge
> portion someone insisted on loading on my plate).
>
> 'Have you tried it' tends to set me off. there is a huge gulf there in yes,
> i have and still hate it. If you served me some and looked at me with puppy
> basset eyes because i didnt 'love it' I'd never accept an invitation again.
> I'd politely choke some down and rave over your veggies ok? I'd not let on
> I hated the wine - meat combo at your dinner party.

interesting that you should shun wine with meat since they are so
frequently paired in asian dishes.

your pal,
blake

On Mon, 14 Dec 2009 13:16:13 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Mon, 14 Dec 2009 01:44:20 -0600, Omelet wrote:
>>
>>> In article >,
>>> "cshenk" > wrote:
>>>
>>>> Grin, ships (USA) got rid of all use of alcohol in cooking and otherwise,
>>>> many decades ago. It even predates Sheldon. I assure you, KILLER GOOD
>>>> potroast. The vinegar is used to the level where you do not note it at
>>>> all.
>>>
>>> I've personally been experimenting lately with small amounts of vinegar
>>> in my cooking. It does work well if used lightly. :-) I've used it
>>> more in steamed veggies than anything else.
>>>
>>> Dad claims to "hate" vinegar but always compliments me on veggies that I
>>> use it on. <g> I don't tell him about it!
>>>
>>> Like using lemon juice, vinegar seems to "brighten" the flavor of things.
>>
>> that's what i think. it's not that you get a taste of vinegar, but that it
>> helps the other flavors. like the way a pinch of sugar is said to help
>> blend flavors.
>
> Yes. Mom taught me that "pinch of sugar" trick for soups, stews and
> sauces. :-)
>
>>
>> but i do use cider vinegar in most of these applications, so it does bring
>> a little flavor of its own.
>>
>> your pal,
>> blake
>
> True, but try Balsamic sometime...

i've only had cheap balsamic. i transferred some i'd had quite a while
into another bottle, and it had thrown off an *impressive* amount of
sediment.

your pal,
blake

On Mon, 14 Dec 2009 14:52:58 -0500, cybercat wrote:

> "blake murphy" > wrote
>> but i do use cider vinegar in most of these applications, so it does bring
>> a little flavor of its own.
>>
>
> That's what I use. Have you had adobe made by an actual person from the
> Philipines? Main ingredients: chicken or pork (bones and skin included,
> yum); cider vinegar, fresh garlic, some heat.

yep. not by a philippine person, but some purported to be a filipino
recipe. it had soy sauce also.

your pal,
blake

In article >,
blake murphy > wrote:

> >> but i do use cider vinegar in most of these applications, so it does bring
> >> a little flavor of its own.
> >>
> >> your pal,
> >> blake
> >
> > True, but try Balsamic sometime...
>
> i've only had cheap balsamic. i transferred some i'd had quite a while
> into another bottle, and it had thrown off an *impressive* amount of
> sediment.
>
> your pal,
> blake

<grins>

Just a sign of it's "organic-ness"?

I've had good cider vinegar do the same thing. :-)
I'm more interested in the flavor... What did you think?

I buy Pompeian. It's very low priced and has a deep and delightful
flavor imho.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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"Bob Terwilliger" wrote
> cshenk wrote:
>
>> My vision of hell is wine cooked liver. OHMG!
>
> One of Lin's and my "special occasion" dinners is Thomas Keller's recipe
> for calf's liver with bacon, onions, spiced figs, and a red wine jus. Last
> time I made it, I served it on top of mashed celery root. Ohmigodawesome.

EEEKK! I'm runnin' fur the hills! Don't let it chase me! ;-)

"blake murphy" wrote
> cshenk wrote:

> interesting that you should shun wine with meat since they are so
> frequently paired in asian dishes.

Might want to check that Blake. Rice 'wine' at times, rarely others.
Not grape ones

"Ranée at Arabian Knits" wrote,
> "cshenk" wrote:
>
>> Wine cookers tend to make the mistake rum cookers do. 'If a little is
>> good,
>> more must be better'. I prefer to eat alcohol free dishes due to this.
>
> I agree with this. I use about a 1/4 cup of bourbon in the entire
> vat of gravy I make, which is usually between 8 and 12 cups.

I can work with that. I might use a little less (if i did a wine gravy) but
that's not soak laden. Most would use a cup or *more* to that recipe.
Bleurgh.

"blake murphy" > wrote in message
...
> On Mon, 14 Dec 2009 14:52:58 -0500, cybercat wrote:
>
>> "blake murphy" > wrote
>>> but i do use cider vinegar in most of these applications, so it does
>>> bring
>>> a little flavor of its own.
>>>
>>
>> That's what I use. Have you had adobe made by an actual person from the
>> Philipines? Main ingredients: chicken or pork (bones and skin included,
>> yum); cider vinegar, fresh garlic, some heat.
>
> yep. not by a philippine person, but some purported to be a filipino
> recipe. it had soy sauce also.
>

Might be good. But not as good as my friend Emily's adobo.

"blake murphy" > wrote in message
...
> On Tue, 15 Dec 2009 07:40:25 -0500, Van wrote:
>
>> "Ranée at Arabian Knits" > wrote in message
>> ...
>>>>> Not nearly as much as a can of coke, which was what started this whole
>>>> thing. I don't really think I use 12 ounces
>>
>> What I said was "half a can", even though Emeril's recipe calls for 12
>> ounces.
>>
>>> Regards,
>>> Ranee @ Arabian Knits
>>
>> Both of you, never having TRIED the cola-braised recipe, cannot provide
>> an
>> informed opinion, but can only SPECULATE about what you IMAGINE the dish
>> would be like. I'm tellin ya - I've made/had it TWICE and think it's
>> absolutely delicious!
>>
>> Look he
>> http://www.foodnetwork.com/recipes/e...ipe/index.html
>>
>> Van
>
> i might try that myself.
>
I think I might like it better with pork, which to me lends itself to sweet
sauces.

On Tue, 15 Dec 2009 19:58:15 -0500, cybercat wrote:

> "blake murphy" > wrote in message
> ...
>> On Tue, 15 Dec 2009 07:40:25 -0500, Van wrote:
>>
>>> "Ranée at Arabian Knits" > wrote in message
>>> ...
>>>>>> Not nearly as much as a can of coke, which was what started this whole
>>>>> thing. I don't really think I use 12 ounces
>>>
>>> What I said was "half a can", even though Emeril's recipe calls for 12
>>> ounces.
>>>
>>>> Regards,
>>>> Ranee @ Arabian Knits
>>>
>>> Both of you, never having TRIED the cola-braised recipe, cannot provide
>>> an
>>> informed opinion, but can only SPECULATE about what you IMAGINE the dish
>>> would be like. I'm tellin ya - I've made/had it TWICE and think it's
>>> absolutely delicious!
>>>
>>> Look he
>>> http://www.foodnetwork.com/recipes/e...ipe/index.html
>>>
>>> Van
>>
>> i might try that myself.
>>
> I think I might like it better with pork, which to me lends itself to sweet
> sauces.

that's a thought, though i don't make much braised pork.

your pal,
blake

On Tue, 15 Dec 2009 19:32:59 -0500, cshenk wrote:

> "blake murphy" wrote
>> cshenk wrote:
>
>> interesting that you should shun wine with meat since they are so
>> frequently paired in asian dishes.
>
> Might want to check that Blake. Rice 'wine' at times, rarely others.
> Not grape ones

yes, rice wine. i was going to ask 'or doesn't chinese wine count,' but i
thought that might sound too sarcastic.

people tend to make wine with what they have, and not long after that, cook
with it.

your pal,
blake

On Tue, 15 Dec 2009 19:56:54 -0500, cybercat wrote:

> "blake murphy" > wrote in message
> ...
>> On Mon, 14 Dec 2009 14:52:58 -0500, cybercat wrote:
>>
>>> "blake murphy" > wrote
>>>> but i do use cider vinegar in most of these applications, so it does
>>>> bring
>>>> a little flavor of its own.
>>>>
>>>
>>> That's what I use. Have you had adobe made by an actual person from the
>>> Philipines? Main ingredients: chicken or pork (bones and skin included,
>>> yum); cider vinegar, fresh garlic, some heat.
>>
>> yep. not by a philippine person, but some purported to be a filipino
>> recipe. it had soy sauce also.
>>
>
> Might be good. But not as good as my friend Emily's adobo.

did you pry a recipe out of her? or did i just miss it?

i've collected about five recipes, and they all had soy to a greater or
lesser extent. but i'm game for another.

your pal,
blake

On Tue, 15 Dec 2009 15:47:59 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>>>> but i do use cider vinegar in most of these applications, so it does bring
>>>> a little flavor of its own.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> True, but try Balsamic sometime...
>>
>> i've only had cheap balsamic. i transferred some i'd had quite a while
>> into another bottle, and it had thrown off an *impressive* amount of
>> sediment.
>>
>> your pal,
>> blake
>
> <grins>
>
> Just a sign of it's "organic-ness"?
>
> I've had good cider vinegar do the same thing. :-)

i have, too, but not to such an extent. i ended up straining it, and there
was at least a tablespoon from half a fairly small bottle.

> I'm more interested in the flavor... What did you think?
>

it's interesting. i use it in some things i cook.

> I buy Pompeian. It's very low priced and has a deep and delightful
> flavor imho.

maybe i'll get that next time. the stuff i cook doesn't call for the
balsamic that costs more than the good wines i don't buy either.

your pal,
blake

On Tue, 15 Dec 2009 19:31:06 -0500, cshenk wrote:

> "Bob Terwilliger" wrote
>> cshenk wrote:
>>
>>> My vision of hell is wine cooked liver. OHMG!
>>
>> One of Lin's and my "special occasion" dinners is Thomas Keller's recipe
>> for calf's liver with bacon, onions, spiced figs, and a red wine jus. Last
>> time I made it, I served it on top of mashed celery root. Ohmigodawesome.
>
> EEEKK! I'm runnin' fur the hills! Don't let it chase me! ;-)

you know there had to be at least one recipe out there. maybe even one for
liver braised in coca-cola.

your pal,
blake

"blake murphy" wrote
>> cshenk wrote:


>> interesting that you should shun wine with meat since they are so
>>> frequently paired in asian dishes.
>>
>> Might want to check that Blake. Rice 'wine' at times, rarely others.
>> Not grape ones
>
> yes, rice wine. i was going to ask 'or doesn't chinese wine count,' but i
> thought that might sound too sarcastic.

Wrap your tounge around sake sometime and tell me if it feels like 'wine'.
Thats an engrish translation to even use the term at all. Vodka cdomes
closer.

In article >,
blake murphy > wrote:

> >> i've only had cheap balsamic. i transferred some i'd had quite a while
> >> into another bottle, and it had thrown off an *impressive* amount of
> >> sediment.
> >>
> >> your pal,
> >> blake
> >
> > <grins>
> >
> > Just a sign of it's "organic-ness"?
> >
> > I've had good cider vinegar do the same thing. :-)
>
> i have, too, but not to such an extent. i ended up straining it, and there
> was at least a tablespoon from half a fairly small bottle.
>
> > I'm more interested in the flavor... What did you think?
> >
>
> it's interesting. i use it in some things i cook.
>
> > I buy Pompeian. It's very low priced and has a deep and delightful
> > flavor imho.
>
> maybe i'll get that next time. the stuff i cook doesn't call for the
> balsamic that costs more than the good wines i don't buy either.
>
> your pal,
> blake

It does not always have to be expensive to be good babe, but you know
that already. <g>

Same goes for wines!

I've really truly been enjoying that brand. Had some chicken hearts
braised in some of that last night with a little soy sauce added. It
was quite good!

BTW, that brand of balsamic also works well herb infused. I'd minced up
Rosemary, Mexican Oregano, Basil and some Capers and mixed them in with
it and let it sit for a week.

The results were divine...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
blake murphy > wrote:

> On Tue, 15 Dec 2009 19:31:06 -0500, cshenk wrote:
>
> > "Bob Terwilliger" wrote
> >> cshenk wrote:
> >>
> >>> My vision of hell is wine cooked liver. OHMG!
> >>
> >> One of Lin's and my "special occasion" dinners is Thomas Keller's recipe
> >> for calf's liver with bacon, onions, spiced figs, and a red wine jus. Last
> >> time I made it, I served it on top of mashed celery root. Ohmigodawesome.
> >
> > EEEKK! I'm runnin' fur the hills! Don't let it chase me! ;-)
>
> you know there had to be at least one recipe out there. maybe even one for
> liver braised in coca-cola.
>
> your pal,
> blake

This is not the first time I've read this, but I've never tried it.
I have, however, added coffee to a slow cooked pot roast.

It was wonderful...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Dec 16, 7:42*pm, "cshenk" > wrote:

> Wrap your tounge around sake sometime and tell me if it feels like 'wine'..
> Thats an engrish translation to even use the term at all. *Vodka cdomes
> closer.

If memory serves, the yeast used to make sake is more akin to the
yeast
used to make beer.

Not that I really know; it tastes like hot paint thinner to me.

Cindy Hamilton

On Wed, 16 Dec 2009 21:01:59 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Tue, 15 Dec 2009 19:31:06 -0500, cshenk wrote:
>>
>>> "Bob Terwilliger" wrote
>>>> cshenk wrote:
>>>>
>>>>> My vision of hell is wine cooked liver. OHMG!
>>>>
>>>> One of Lin's and my "special occasion" dinners is Thomas Keller's recipe
>>>> for calf's liver with bacon, onions, spiced figs, and a red wine jus. Last
>>>> time I made it, I served it on top of mashed celery root. Ohmigodawesome.
>>>
>>> EEEKK! I'm runnin' fur the hills! Don't let it chase me! ;-)
>>
>> you know there had to be at least one recipe out there. maybe even one for
>> liver braised in coca-cola.
>>
>> your pal,
>> blake
>
> This is not the first time I've read this, but I've never tried it.
> I have, however, added coffee to a slow cooked pot roast.
>
> It was wonderful...

coffee pops up pretty often in a lot of different things: BBQ sauce, pot
roast, gravies (in particular, red-eye gravy)...

your pal,
blake

On Wed, 16 Dec 2009 19:42:18 -0500, cshenk wrote:

> "blake murphy" wrote
>>> cshenk wrote:
>
>>> interesting that you should shun wine with meat since they are so
>>>> frequently paired in asian dishes.
>>>
>>> Might want to check that Blake. Rice 'wine' at times, rarely others.
>>> Not grape ones
>>
>> yes, rice wine. i was going to ask 'or doesn't chinese wine count,' but i
>> thought that might sound too sarcastic.
>
> Wrap your tounge around sake sometime and tell me if it feels like 'wine'.
> Thats an engrish translation to even use the term at all. Vodka cdomes
> closer.

well, sake really isn't chinese or wine.

i have seen gin mentioned as a substitute for the chinese rice wine along
with the more frequently suggested dry sherry.

your pal,
blake

On Wed, 16 Dec 2009 21:01:11 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>>>> i've only had cheap balsamic. i transferred some i'd had quite a while
>>>> into another bottle, and it had thrown off an *impressive* amount of
>>>> sediment.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> <grins>
>>>
>>> Just a sign of it's "organic-ness"?
>>>
>>> I've had good cider vinegar do the same thing. :-)
>>
>> i have, too, but not to such an extent. i ended up straining it, and there
>> was at least a tablespoon from half a fairly small bottle.
>>
>>> I'm more interested in the flavor... What did you think?
>>>
>>
>> it's interesting. i use it in some things i cook.
>>
>>> I buy Pompeian. It's very low priced and has a deep and delightful
>>> flavor imho.
>>
>> maybe i'll get that next time. the stuff i cook doesn't call for the
>> balsamic that costs more than the good wines i don't buy either.
>>
>> your pal,
>> blake
>
> It does not always have to be expensive to be good babe, but you know
> that already. <g>
>
> Same goes for wines!
>
> I've really truly been enjoying that brand. Had some chicken hearts
> braised in some of that last night with a little soy sauce added. It
> was quite good!

i think they have the pompeian it at my grocery store, so that makes it
more likely.

your pal,
blake

In article >,
"Bob Terwilliger" > wrote:

> Sheldon wrote:
>
> > I don't use wine in pot roast, I prefer to use beer... in fact I'd
> > rather use gingerale.

> Beer and wine are both good in a pot roast. Ginger ale is TIAD (except maybe
> with pork, but we're not talking about pork).
>
> I don't think anybody is advocating using expensive wine in a pot roast, it
> would be waste of the wine. Wine's characteristics change when it's cooked,
> so whatever subtle nuances were there to make the wine expensive will be
> completely lost after cooking.
>
> Still, boeuf bourguignon and Barolo-braised beef (and coq au vin, for that
> matter) are fantastic -- if you make them correctly. But YOU wouldn't know
> anything about that, would you?

Bob, could you post some *really good* recipes using Crystal Palace?

I didn't think so.

--
Dan Abel
Petaluma, California USA

In article
>,
Ranée at Arabian Knits > wrote:

> In article
> >,
> Cindy Hamilton > wrote:
>
> > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
> > much more likely to add an equivalent volume of wine. Sugar doesn't
> > belong in pot roast.
>
> Just playing devil's advocate here, but doesn't wine add sugar?

To my taste, when adding wine to a beef pot roast, it should be dry red
wine. There should be almost no sugar in the wine.

--
Dan Abel
Petaluma, California USA

On Thu, 17 Dec 2009 20:03:25 -0800, Dan Abel > wrote:

-->In article
>,
--> Ranée at Arabian Knits > wrote:
-->
-->> In article
-->> >,
-->> Cindy Hamilton > wrote:
-->>
-->> > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
-->> > much more likely to add an equivalent volume of wine. Sugar doesn't
-->> > belong in pot roast.
-->>
-->> Just playing devil's advocate here, but doesn't wine add sugar?
-->
-->To my taste, when adding wine to a beef pot roast, it should be dry red
-->wine. There should be almost no sugar in the wine.


Possibly a merlot or a cabernet sauvignon, merlot is my choice.

In article >,
blake murphy > wrote:

> On Wed, 16 Dec 2009 21:01:59 -0600, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >> On Tue, 15 Dec 2009 19:31:06 -0500, cshenk wrote:
> >>
> >>> "Bob Terwilliger" wrote
> >>>> cshenk wrote:
> >>>>
> >>>>> My vision of hell is wine cooked liver. OHMG!
> >>>>
> >>>> One of Lin's and my "special occasion" dinners is Thomas Keller's recipe
> >>>> for calf's liver with bacon, onions, spiced figs, and a red wine jus.
> >>>> Last
> >>>> time I made it, I served it on top of mashed celery root.
> >>>> Ohmigodawesome.
> >>>
> >>> EEEKK! I'm runnin' fur the hills! Don't let it chase me! ;-)
> >>
> >> you know there had to be at least one recipe out there. maybe even one
> >> for
> >> liver braised in coca-cola.
> >>
> >> your pal,
> >> blake
> >
> > This is not the first time I've read this, but I've never tried it.
> > I have, however, added coffee to a slow cooked pot roast.
> >
> > It was wonderful...
>
> coffee pops up pretty often in a lot of different things: BBQ sauce, pot
> roast, gravies (in particular, red-eye gravy)...
>
> your pal,
> blake

Red Eye gravy is a class all it's own. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
blake murphy > wrote:

> On Wed, 16 Dec 2009 21:01:11 -0600, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >>>> i've only had cheap balsamic. i transferred some i'd had quite a while
> >>>> into another bottle, and it had thrown off an *impressive* amount of
> >>>> sediment.
> >>>>
> >>>> your pal,
> >>>> blake
> >>>
> >>> <grins>
> >>>
> >>> Just a sign of it's "organic-ness"?
> >>>
> >>> I've had good cider vinegar do the same thing. :-)
> >>
> >> i have, too, but not to such an extent. i ended up straining it, and there
> >> was at least a tablespoon from half a fairly small bottle.
> >>
> >>> I'm more interested in the flavor... What did you think?
> >>>
> >>
> >> it's interesting. i use it in some things i cook.
> >>
> >>> I buy Pompeian. It's very low priced and has a deep and delightful
> >>> flavor imho.
> >>
> >> maybe i'll get that next time. the stuff i cook doesn't call for the
> >> balsamic that costs more than the good wines i don't buy either.
> >>
> >> your pal,
> >> blake
> >
> > It does not always have to be expensive to be good babe, but you know
> > that already. <g>
> >
> > Same goes for wines!
> >
> > I've really truly been enjoying that brand. Had some chicken hearts
> > braised in some of that last night with a little soy sauce added. It
> > was quite good!
>
> i think they have the pompeian it at my grocery store, so that makes it
> more likely.
>
> your pal,
> blake

I hope you enjoy it as much as I have been! I know how tastes differ.
:-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article
>,
Ranee at Arabian Knits > wrote:

> In article >,
> blake murphy > wrote:
>
> > coffee pops up pretty often in a lot of different things: BBQ sauce, pot
> > roast, gravies (in particular, red-eye gravy)...
>
> I have never cooked with coffee, except in desserts. I'd love to try
> red eye gravy, but don't think of it until it's too late. I make a
> wonderful chocolate cherry cake with coffee and kirsch in the batter and
> it is great in chocolate frosting.
>
> Regards,
> Ranee

It really is awesome with beef dishes Ranee!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article
>,
Dan Abel > wrote:

> In article
> >,
> Ranée at Arabian Knits > wrote:
>
> > In article
> > >,
> > Cindy Hamilton > wrote:
> >
> > > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
> > > much more likely to add an equivalent volume of wine. Sugar doesn't
> > > belong in pot roast.
> >
> > Just playing devil's advocate here, but doesn't wine add sugar?
>
> To my taste, when adding wine to a beef pot roast, it should be dry red
> wine. There should be almost no sugar in the wine.

Just go for the ones at the liquor store that advertise "low carb". <g>
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"Human nature seems to be to control other people until they put their foot down."
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cocksucker1 wrote:
> Penzys sells toasted dehy onions - even good sprinkled on a PB sammich...

Which shows exactly why you are the TIAD master.

> I never use part of an onion and save the rest, once cut an hour later it stinks...

That's not the onion that stinks try showering more often.

"Dan Abel" > wrote in message
...
> In article
> >,
> Ranée at Arabian Knits > wrote:
>
>> In article
>> >,
>> Cindy Hamilton > wrote:
>>
>> > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
>> > much more likely to add an equivalent volume of wine. Sugar doesn't
>> > belong in pot roast.
>>
>> Just playing devil's advocate here, but doesn't wine add sugar?
>
> To my taste, when adding wine to a beef pot roast, it should be dry red
> wine. There should be almost no sugar in the wine.

Very silly statement. It is almost all sugar, dry or not.

"Ranée at Arabian Knits" > wrote in message
...
> In article
> >,
> Dan Abel > wrote:
>
>> In article
>> >,
>> Ranée at Arabian Knits > wrote:
>>
>> > In article
>> > >,
>> > Cindy Hamilton > wrote:
>> >
>> > > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
>> > > much more likely to add an equivalent volume of wine. Sugar doesn't
>> > > belong in pot roast.
>> >
>> > Just playing devil's advocate here, but doesn't wine add sugar?
>>
>> To my taste, when adding wine to a beef pot roast, it should be dry red
>> wine. There should be almost no sugar in the wine.
>
> Here is the recipe I use, white wine and all. When I make beef stew
> I use red wine and when I make lamb stew I use Guinness. Venison, I use
> either beer or red wine rather interchangeably, depending on what I have
> handy.
>
> We usually double this recipe, because we have a larger family, but I
> am including the recipe in its original amounts. It doubles very well,
> if you have guests, though. I first picked this recipe up in Fine
> Cooking and have modified it a bit. Generally, I serve it with either
> egg noodles, buttered green beans and salad or with mashed potatoes,
> green beans and salad.
>
> Slow Cooked Pot Roast with Mustard & Horseradish Gravy
>
> Serves 4
>
> 2 carrots, peeled and cut in half width wise (I used 4 and quartered
> them)
> 1 medium yellow onion, peeled and sliced into 4 wedges
> 3 cloves garlic, smashed (I use 4)
> 3 sprigs fresh thyme
> 1 large bay leaf
> 3 whole cloves
> 1 cup homemade or low-salt canned chicken broth
> 1 cup dry white wine
> 2 tablespoons tomato paste
> 1 boneless beef chuck roast (2 1/2-3 lbs)
> 2 tablespoons olive oil
> Kosher salt and freshly ground black pepper
> 2 tablespoons brandy
> 1/2 teaspoon prepared horseradish (I used about 4 times this amount)
> 1/2 teaspoon grainy prepared mustard (again, 4 times this)
> 2 tablespoons sour cream
> 1 teaspoon all purpose flour
> 2 tablespoons finely minced flat leaf parsley
>
> Put carrots, onion, garlic, thyme, bay leaf and cloves or allspice in
> the bottom of a slow cooker. In measuring cup or bowl, whisk together
> the broth, wine and tomato paste to blend.
>
> Set large heavy based skillet over medium high heat. Pat roast dry,
> rub with olive oil, salt and pepper all over. Sear roast in skillet
> until a dark crust forms on one side, 3-5 minutes, turn and sear other
> side. Reduce heat to medium and put roast on top of vegetables in the
> crock. Add broth mixture to skillet, bring to boil and scrape the
> bottom to loosen any browned bits. Pour the liquid over the roast and
> cover the crock, don't stir. Turn the slow cooker to low, cook gently
> without lifting the lid until the roast is fall apart tender, 8-10 hours
> (I did this for 8 hours).
>
> Transfer roast to a cutting board and tent with foil. Strain
> contents of crock through a sieve set over a medium sauce pan (I use
> the same skillet from before). Discard the solids (I disagree with this
> and save the carrots, onion and garlic to serve with the meat). Skim
> fat from the top of the strained liquid. Bring to boil and simmer
> rapidly until reduced by half, about 10 minutes. Whisk in the brandy,
> horseradish and mustard. In a small bowl, mix the flour into the sour
> cream, stir in a few tablespoons of the sauce, then pour the sour cream
> mixture into the sauce, whisking vigorously to blend. Cook over medium
> heat, stirring occasionally, for 5 minutes to blend the flavors.
> Meanwhile, slice the roast thinly. Serve with the gravy and a
> sprinkling of parsley.
>

Mustard? Yum. Horseradish? You bet! Dry white wine? **** no. Ugh.

On Dec 10, 6:50*pm, Dave Smith > wrote:
>
> I picked up a couple pounds of cheap beef a few weeks ago and used it
> today to make post roast. It is cold, windy and snowing
>

Have you tried heating it up in the oven?

BTW, how's the weather? :-)

"cybercat" > wrote in message
...

> Mustard? Yum. Horseradish? You bet! Dry white wine? **** no. Ugh.

Chacun à son gout, Cat! Even as I write, I have a casserole in my oven,
containing beef and red wine. It smells lovely and from experience, it will
taste wonderful!

On Thu, 17 Dec 2009 19:58:19 -0800, Dan Abel wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
>> Sheldon wrote:
>>
>>> I don't use wine in pot roast, I prefer to use beer... in fact I'd
>>> rather use gingerale.
>
>> Beer and wine are both good in a pot roast. Ginger ale is TIAD (except maybe
>> with pork, but we're not talking about pork).
>>
>> I don't think anybody is advocating using expensive wine in a pot roast, it
>> would be waste of the wine. Wine's characteristics change when it's cooked,
>> so whatever subtle nuances were there to make the wine expensive will be
>> completely lost after cooking.
>>
>> Still, boeuf bourguignon and Barolo-braised beef (and coq au vin, for that
>> matter) are fantastic -- if you make them correctly. But YOU wouldn't know
>> anything about that, would you?
>
> Bob, could you post some *really good* recipes using Crystal Palace?
>
> I didn't think so.

drink a fifth of crystal palace, fry up some spam, eat. half-dozen cats
with museum-quality bowls optional.

your pal,
sheldon

"Bob Terwilliger" > wrote:

> Giusi replied to cyber****:
>
>>> Wine does not belong in pot roast either. Ugh.
>>
>> Ooh, it's a Puritan, correcting all our hundreds of years of
>> tradition...
>
> It's a matter of taste. You like wine in your Barolo-braised
> beef. cyber**** likes to earn money by licking the asshole of
> anyone who gives it fifteen cents.
>
> Just different tastes, that's all.

lol














>
> Bob
>
>

"John Doe" > wrote in message
...
> "Bob Terwilliger" > wrote:
>
>> Giusi replied to cyber****:
>>
>>>> Wine does not belong in pot roast either. Ugh.
>>>
>>> Ooh, it's a Puritan, correcting all our hundreds of years of
>>> tradition...
>>
>> It's a matter of taste. You like wine in your Barolo-braised
>> beef. cyber**** likes to earn money by licking the asshole of
>> anyone who gives it fifteen cents.
>>
>> Just different tastes, that's all.
>
> lol
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>>
>> Bob
>>


And resurrecting ancient threads.

"cybercat" > wrote in message
...
> And resurrecting ancient threads.

There is so much of that going on lately, I am not sure why



--
--
https://www.shop.helpforheroes.org.uk/

"Ophelia" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>> And resurrecting ancient threads.
>
> There is so much of that going on lately, I am not sure why
>
>

Low IQ posters. I just had a loaded baked potato. Mm mmmm.