Dittos on the quick cooked beans. Lot of old comp bbq cooks use them to cook the jack pot beans category at the various contests. Cant cook many at once but does ok for about 2 cup dried beans. If they are over night soaked it takes 45 mins...unsoaked around an hour. To thicken up the juice mash up about half a can of Ranch Style Pintos and add back to the pot. You would think an old widder lady had been slaving over them for half a day.

On Sat, 03 May 2014 07:41:30 -0400, S Viemeister
> wrote:

>On 5/2/2014 11:23 PM, Jeßus wrote:
>
>> Thanks, I was curious to see it - and perhaps equally curious as to
>> why you can't post it here I don't have a public email addy on
>> Usenet, but I could email you first I suppose?
>>
>The formatting doesn't work well in plain text.

Ahh, okay.

>My email is my first name (sheila) at my last name (viemeister) dot co
>dot uk.

Many thanks, I'll fire an email your way soon!

On Sat, 3 May 2014 10:41:22 +0100, "Ophelia"
> wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Fri, 02 May 2014 10:15:12 -0400, S Viemeister
>> > wrote:
>>
>>>On 5/2/2014 9:56 AM, Ophelia wrote:
>>>>
>>>>
>>>> "S Viemeister" > wrote in message
>>>> ...
>>>>> On 5/2/2014 9:29 AM, sf wrote:
>>>>>
>>>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>>>> stovetop stew?
>>>>>>
>>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>>>> cooker - it tasted just as good as the slow-cooked version.
>>>>
>>>> Share you recipe please?
>>>>
>>>Check your email.
>>
>> Aww??
>
>You should persuade her because it is a good recipe which I will be using in
>the next few days when I can find out what chuck beef is. It looks like
>shoulder - what do you think?

Well, here in Aus we have 'chuck steak', which presumably is the same
thing as chuck beef: http://en.wikipedia.org/wiki/Chuck_steak

Tell the truth, I didn't know what cut of beef chuck steak was until I
just looked it up, but I've always assumed it was basically the
cheaper cuts diced up.

On Sat, 3 May 2014 10:43:36 +0100, "Ophelia"
> wrote:

>"Jeßus" > wrote in message
.. .
>> I've learnt that you really do need a reasonably good quality bottle
>> of red for a good result, yet with white wine I find I can use just
>> about any cheap bottle and still be happy with the result.
>
>Usually, when I cook with red wine I also add chicken stock which seems to
>take away that problem, but I see Sheila's recipe uses only the wine.

Interesting idea, if I ever come across the problem again, I'll try
some chicken stock.

"Jeßus" > wrote in message
...
> On Sat, 3 May 2014 10:41:22 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Jeßus" > wrote in message
. ..
>>> On Fri, 02 May 2014 10:15:12 -0400, S Viemeister
>>> > wrote:
>>>
>>>>On 5/2/2014 9:56 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "S Viemeister" > wrote in message
>>>>> ...
>>>>>> On 5/2/2014 9:29 AM, sf wrote:
>>>>>>
>>>>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>>>>> stovetop stew?
>>>>>>>
>>>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>>>>> cooker - it tasted just as good as the slow-cooked version.
>>>>>
>>>>> Share you recipe please?
>>>>>
>>>>Check your email.
>>>
>>> Aww??
>>
>>You should persuade her because it is a good recipe which I will be using
>>in
>>the next few days when I can find out what chuck beef is. It looks like
>>shoulder - what do you think?
>
> Well, here in Aus we have 'chuck steak', which presumably is the same
> thing as chuck beef: http://en.wikipedia.org/wiki/Chuck_steak
>
> Tell the truth, I didn't know what cut of beef chuck steak was until I
> just looked it up, but I've always assumed it was basically the
> cheaper cuts diced up.

I guessed eventually but our cow pic thing doesn't show it.

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

"Jeßus" > wrote in message
...
> On Sat, 3 May 2014 10:43:36 +0100, "Ophelia"
> > wrote:
>
>>"Jeßus" > wrote in message
. ..
>>> I've learnt that you really do need a reasonably good quality bottle
>>> of red for a good result, yet with white wine I find I can use just
>>> about any cheap bottle and still be happy with the result.
>>
>>Usually, when I cook with red wine I also add chicken stock which seems to
>>take away that problem, but I see Sheila's recipe uses only the wine.
>
> Interesting idea, if I ever come across the problem again, I'll try
> some chicken stock.

I use half and half.

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

On 5/3/2014 11:40 PM, Jeßus wrote:

> Yeah, names of and cuts of meat in particular vary wildly from country
> to country, it seems.
>
Even from parts of a country. Years ago you couldn't find a New York
strip steak in the New York area or a California roast in California.
West coast cuts of meat are different than East coast. Never heard of
tri-tip until I was in California

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Sun, 4 May 2014 10:25:12 +0100, "Ophelia"
> wrote:
>
>
> "Jeßus" > wrote in message
> ...
> >
> > Well, here in Aus we have 'chuck steak', which presumably is the same
> > thing as chuck beef: http://en.wikipedia.org/wiki/Chuck_steak
> >
> > Tell the truth, I didn't know what cut of beef chuck steak was until I
> > just looked it up, but I've always assumed it was basically the
> > cheaper cuts diced up.
>
> I guessed eventually but our cow pic thing doesn't show it.

His version of chuck is our "stew" meat: ends and pieces of various
tough sub primal cuts in large dice.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 04 May 2014 06:33:42 -0500, Janet Wilder >
wrote:

> On 5/3/2014 11:40 PM, Jeßus wrote:
>
> > Yeah, names of and cuts of meat in particular vary wildly from country
> > to country, it seems.
> >
> Even from parts of a country. Years ago you couldn't find a New York
> strip steak in the New York area or a California roast in California.
> West coast cuts of meat are different than East coast. Never heard of
> tri-tip until I was in California

What is NY steak called in NY? This is the first time I've heard of a
California roast.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sun, 04 May 2014 06:33:42 -0500, Janet Wilder >
> wrote:
>
>> On 5/3/2014 11:40 PM, Jeßus wrote:
>>
>> > Yeah, names of and cuts of meat in particular vary wildly from country
>> > to country, it seems.
>> >
>> Even from parts of a country. Years ago you couldn't find a New York
>> strip steak in the New York area or a California roast in California.
>> West coast cuts of meat are different than East coast. Never heard of
>> tri-tip until I was in California
>
> What is NY steak called in NY? This is the first time I've heard of a
> California roast.

I don't know what a NY steak or a California roast is, let alone a tri-tip

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

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Sun, 04 May 2014 06:33:42 -0500, Janet Wilder >
>> wrote:
>>
>>> On 5/3/2014 11:40 PM, Jeßus wrote:
>>>
>>> > Yeah, names of and cuts of meat in particular vary wildly from country
>>> > to country, it seems.
>>> >
>>> Even from parts of a country. Years ago you couldn't find a New York
>>> strip steak in the New York area or a California roast in California.
>>> West coast cuts of meat are different than East coast. Never heard of
>>> tri-tip until I was in California
>>
>> What is NY steak called in NY? This is the first time I've heard of a
>> California roast.
>
> I don't know what a NY steak or a California roast is, let alone a tri-tip

http://visual.ly/cuts-beef

On Sun, 4 May 2014 07:19:27 -0700, "Cheri" >
wrote:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "sf" > wrote in message
> > ...
> >> On Sun, 04 May 2014 06:33:42 -0500, Janet Wilder >
> >> wrote:
> >>
> >>> On 5/3/2014 11:40 PM, Jeßus wrote:
> >>>
> >>> > Yeah, names of and cuts of meat in particular vary wildly from country
> >>> > to country, it seems.
> >>> >
> >>> Even from parts of a country. Years ago you couldn't find a New York
> >>> strip steak in the New York area or a California roast in California.
> >>> West coast cuts of meat are different than East coast. Never heard of
> >>> tri-tip until I was in California
> >>
> >> What is NY steak called in NY? This is the first time I've heard of a
> >> California roast.
> >
> > I don't know what a NY steak or a California roast is, let alone a tri-tip
>
> http://visual.ly/cuts-beef

Different charts tell different stories. I didn't know until today
that cross rib and standing rib aka: "prime" rib came from two
different places on the animal, I thought they were different names
for the same cut of meat.


--

Good Food.
Good Friends.
Good Memories.

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Sun, 04 May 2014 06:33:42 -0500, Janet Wilder >
>>> wrote:
>>>
>>>> On 5/3/2014 11:40 PM, Jeßus wrote:
>>>>
>>>> > Yeah, names of and cuts of meat in particular vary wildly from
>>>> > country
>>>> > to country, it seems.
>>>> >
>>>> Even from parts of a country. Years ago you couldn't find a New York
>>>> strip steak in the New York area or a California roast in California.
>>>> West coast cuts of meat are different than East coast. Never heard of
>>>> tri-tip until I was in California
>>>
>>> What is NY steak called in NY? This is the first time I've heard of a
>>> California roast.
>>
>> I don't know what a NY steak or a California roast is, let alone a
>> tri-tip
>
> http://visual.ly/cuts-beef

Thanks very much)) That is very useful



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

On Sun, 4 May 2014 14:49:21 +0100, "Ophelia"
> wrote:

>
>
>"sf" > wrote in message
.. .
>> On Sun, 04 May 2014 06:33:42 -0500, Janet Wilder >
>> wrote:
>>
>>> On 5/3/2014 11:40 PM, Jeßus wrote:
>>>
>>> > Yeah, names of and cuts of meat in particular vary wildly from country
>>> > to country, it seems.
>>> >
>>> Even from parts of a country. Years ago you couldn't find a New York
>>> strip steak in the New York area or a California roast in California.
>>> West coast cuts of meat are different than East coast. Never heard of
>>> tri-tip until I was in California
>>
>> What is NY steak called in NY? This is the first time I've heard of a
>> California roast.
>
>I don't know what a NY steak or a California roast is, let alone a tri-tip

I see "New York steak" in Launceston sometimes, here they appear to be
nothing more than gigantic t-bones about 2" thick. Doesnt really
appeal to me.

On Sun, 04 May 2014 06:33:42 -0500, Janet Wilder >
wrote:

>On 5/3/2014 11:40 PM, Jeßus wrote:
>
>> Yeah, names of and cuts of meat in particular vary wildly from country
>> to country, it seems.
>>
>Even from parts of a country. Years ago you couldn't find a New York
>strip steak in the New York area or a California roast in California.
>West coast cuts of meat are different than East coast. Never heard of
>tri-tip until I was in California

Yep