On 9/14/2014 4:05 PM, Julie Bove wrote:
>
> "Chemiker" > wrote in message
> ...
>> (1) Make tonkatsu sauce. Ketchup, worcestershire, soy, Miron, garlic.
>> Serve with pork/beef/chicken tonkatsu
>>
>> (2) Use right out of the bottle to polish copperware. Paint it on, let
>> it sit, wash it off. Hunt's is better for that than actually eating
>> the stuff. I use RedGold.
>
> What is Miron?

http://www.amazon.com/Kikkoman-Aji-M.../dp/B0002YB20Q
>
> I do have copper. I used to polish it that way. Haven't polished it
> for years. Thanks.

On 9/14/2014 4:25 PM, sf wrote:
> On Sun, 14 Sep 2014 15:01:31 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> I think it is multiplying in my kitchen. I only ever remember buying one
>>>> bottle of Hunts and yet I found another in there. That makes two! I
>>>> plan
>>>> to make a large batch of meatloaf so that will likely use up one bottle.
>>>> But what else can I do with it? Seems like we used to eat a lot more
>>>> ketchup and now it rarely gets eaten.
>>>
>>> I don't use much ketchup, so one bottle lasts a long time at my house.
>>> If you liked barbecued food, you could make barbecue sauce.
>>
>> No. Nobody here likes that.
>
> I knew that already.
>
>
Clairvoyance!

On 2014-09-14 6:13 PM, Julie Bove wrote:

>> That's why she begins these asinine threads, doncha know? She not
>> worth giving a sane and serious answer to.
>>
>> You'd think she had 10 lb. of strip steak about to go bad.
>
> Why is it okay for sw to ask about BBQ sauce but not me with ketchup?


It's probably because he is not in the habit of asking for advice and
then trashing every suggestion offered.

On Sun, 14 Sep 2014 16:59:25 -0600, Mayo > wrote:

> On 9/14/2014 4:25 PM, sf wrote:
> > On Sun, 14 Sep 2014 15:01:31 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >>> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
> >>> > wrote:
> >>>
> >>>> I think it is multiplying in my kitchen. I only ever remember buying one
> >>>> bottle of Hunts and yet I found another in there. That makes two! I
> >>>> plan
> >>>> to make a large batch of meatloaf so that will likely use up one bottle.
> >>>> But what else can I do with it? Seems like we used to eat a lot more
> >>>> ketchup and now it rarely gets eaten.
> >>>
> >>> I don't use much ketchup, so one bottle lasts a long time at my house.
> >>> If you liked barbecued food, you could make barbecue sauce.
> >>
> >> No. Nobody here likes that.
> >
> > I knew that already.
> >
> >
> Clairvoyance!

No. She had just said it in a different thread... She's our very own
Mikey, so there's very little that will pass muster with her. I still
haven't figured out why she's here.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-09-14 7:53 PM, sf wrote:

> No. She had just said it in a different thread... She's our very own
> Mikey, so there's very little that will pass muster with her. I still
> haven't figured out why she's here.

It's all about the attention she gets from the people who take her
seriously, and from the people who dump abuse on her. She lives for the
attention.

On 9/14/2014 6:14 PM, Ophelia wrote:
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Janet Wilder" > wrote in message
>>> eb.com...
>>>> Make a pot roast.
>>>>
>>>> Mix about half a cup of ketchup with half a cup of water, a
>>>> spoonful of
>>>> cider vinegar, and half a cup or more of red wine.
>>>>
>>>> Brown the roast and put it in a crock pot, top of the stove
>>>> casserole on
>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>
>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black pepper.
>>>> I
>>>> like to throw in some cut up celery, onion and a few handfuls of baby
>>>> carrots. When the pot roast is about an hour and a half from done, you
>>>> can throw in some quartered potatoes.
>>>>
>>>> Cook until the meat is tender. 8 to 10 hours on low in the crock pot
>>>> and
>>>> to "stick a fork in it" on the stove or in the oven.
>>>>
>>>> I always add some ketchup to my pot roast and brisket. The best thing
>>>> is
>>>> to have an almost empty bottle, put some water or wine in it and shake
>>>> then pour all over the pot roast.
>>>
>>> That sounds good! One question, do you find the potatoes are cooked in
>>> that time? Potatoes
>>> never seem to cook properly for me in the pot.
>>>
>>> Anyway, I have saved your recipe, thanks
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> Hmmm... Seems like that would make the meat overly sweet. But I guess I
>> can try it.
>
> Sweet? With half a cup of ketchup *and* the cider vinegar ... ????
>
I think it sounds delicious.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 9/14/2014 12:51 PM, Mayo wrote:
> On 9/14/2014 4:05 PM, Julie Bove wrote:
>>
>> "Chemiker" > wrote in message
>> ...
>>> (1) Make tonkatsu sauce. Ketchup, worcestershire, soy, Miron, garlic.
>>> Serve with pork/beef/chicken tonkatsu
>>>
>>> (2) Use right out of the bottle to polish copperware. Paint it on, let
>>> it sit, wash it off. Hunt's is better for that than actually eating
>>> the stuff. I use RedGold.
>>
>> What is Miron?
>
> http://www.amazon.com/Kikkoman-Aji-M.../dp/B0002YB20Q

The thing about mirin is that the stuff varies from something like a
sweet wine to a thick syrup sorta like corn syrup. I don't use it much
but I prefer corn syrup mirin.

>>
>> I do have copper. I used to polish it that way. Haven't polished it
>> for years. Thanks.
>

"sf" > wrote in message
...
> On Sun, 14 Sep 2014 15:01:31 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >> I think it is multiplying in my kitchen. I only ever remember buying
>> >> one
>> >> bottle of Hunts and yet I found another in there. That makes two! I
>> >> plan
>> >> to make a large batch of meatloaf so that will likely use up one
>> >> bottle.
>> >> But what else can I do with it? Seems like we used to eat a lot more
>> >> ketchup and now it rarely gets eaten.
>> >
>> > I don't use much ketchup, so one bottle lasts a long time at my house.
>> > If you liked barbecued food, you could make barbecue sauce.
>>
>> No. Nobody here likes that.
>
> I knew that already.

LOL

On 9/14/2014 12:12 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On 9/13/2014 11:46 PM, Julie Bove wrote:
>>> I think it is multiplying in my kitchen. I only ever remember buying
>>> one bottle of Hunts and yet I found another in there. That makes two!
>>> I plan to make a large batch of meatloaf so that will likely use up one
>>> bottle. But what else can I do with it? Seems like we used to eat a lot
>>> more ketchup and now it rarely gets eaten.
>>
>> I was gonna mix up a batch of steak sauce and dump it into a squeeze
>> bottle like the kind you find in diners but I realized that I could
>> just add stuff into a half empty bottle of ketchup and save myself
>> some trouble, plus the 14 oz squeeze bottle works a lot better than a
>> diner bottle.
>>
>> You can add anything that your heart desires to that half empty bottle
>> to make your own special sauce - I'm guessing in your case, that would
>> be peanut butter and honey. :-)
>
> Not peanut butter and honey. That doesn't sound good.

Yes, I know. :-)

"jmcquown" > wrote in message
...
> On 9/14/2014 8:10 AM, sf wrote:
>> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
>> > wrote:
>>
>>> I think it is multiplying in my kitchen. I only ever remember buying
>>> one
>>> bottle of Hunts and yet I found another in there. That makes two! I
>>> plan
>>> to make a large batch of meatloaf so that will likely use up one bottle.
>>> But what else can I do with it? Seems like we used to eat a lot more
>>> ketchup and now it rarely gets eaten.
>>
>> I don't use much ketchup, so one bottle lasts a long time at my house.
>> If you liked barbecued food, you could make barbecue sauce.
>>
>>
> Ketchup keeps in my fridge for a very long time. Then again, I don't
> freak out when I see a date printed on a bottle and feel the need to throw
> it away.

I didn't freak out either. I just asked. I don't need as much ketchup as I
have. I have two small bottles in the garage that I bought, not knowing
that I had this other. Only thing I can figure is that I must have somehow
bought it while I was stuck on the couch or someone stuck it in my cart when
I wasn't looking and then Angela put it away. I would never have put extra
ketchup where I found it.

"Mayo" > wrote in message ...
> On 9/14/2014 4:25 PM, sf wrote:
>> On Sun, 14 Sep 2014 15:01:31 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> I think it is multiplying in my kitchen. I only ever remember buying
>>>>> one
>>>>> bottle of Hunts and yet I found another in there. That makes two! I
>>>>> plan
>>>>> to make a large batch of meatloaf so that will likely use up one
>>>>> bottle.
>>>>> But what else can I do with it? Seems like we used to eat a lot more
>>>>> ketchup and now it rarely gets eaten.
>>>>
>>>> I don't use much ketchup, so one bottle lasts a long time at my house.
>>>> If you liked barbecued food, you could make barbecue sauce.
>>>
>>> No. Nobody here likes that.
>>
>> I knew that already.
>>
>>
> Clairvoyance!

Not really. The subject came up before. Apparently in some parts of the
country, BBQed food is a big thing. It isn't here.

"Mayo" > wrote in message ...
> On 9/14/2014 4:05 PM, Julie Bove wrote:
>>
>> "Chemiker" > wrote in message
>> ...
>>> (1) Make tonkatsu sauce. Ketchup, worcestershire, soy, Miron, garlic.
>>> Serve with pork/beef/chicken tonkatsu
>>>
>>> (2) Use right out of the bottle to polish copperware. Paint it on, let
>>> it sit, wash it off. Hunt's is better for that than actually eating
>>> the stuff. I use RedGold.
>>
>> What is Miron?
>
> http://www.amazon.com/Kikkoman-Aji-M.../dp/B0002YB20Q
>>
>> I do have copper. I used to polish it that way. Haven't polished it
>> for years. Thanks.

I know what Mirin in. But he or she said Miron.

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Janet Wilder" > wrote in message
>>> eb.com...
>>>> Make a pot roast.
>>>>
>>>> Mix about half a cup of ketchup with half a cup of water, a spoonful
>>>> of
>>>> cider vinegar, and half a cup or more of red wine.
>>>>
>>>> Brown the roast and put it in a crock pot, top of the stove casserole
>>>> on
>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>
>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black pepper.
>>>> I
>>>> like to throw in some cut up celery, onion and a few handfuls of baby
>>>> carrots. When the pot roast is about an hour and a half from done, you
>>>> can throw in some quartered potatoes.
>>>>
>>>> Cook until the meat is tender. 8 to 10 hours on low in the crock pot
>>>> and
>>>> to "stick a fork in it" on the stove or in the oven.
>>>>
>>>> I always add some ketchup to my pot roast and brisket. The best thing
>>>> is
>>>> to have an almost empty bottle, put some water or wine in it and shake
>>>> then pour all over the pot roast.
>>>
>>> That sounds good! One question, do you find the potatoes are cooked in
>>> that time? Potatoes
>>> never seem to cook properly for me in the pot.
>>>
>>> Anyway, I have saved your recipe, thanks
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> Hmmm... Seems like that would make the meat overly sweet. But I guess I
>> can try it.
>
> Sweet? With half a cup of ketchup *and* the cider vinegar ... ????

What would the purpose of the vinegar be? I have never used vinegar in meat
and I don't particularly like the taste of it. I don't really like ketchup
on meat because I think of ketchup as being very sweet. Yes, I know that
ketchup has vinegar in it. I do like it on fries and about the only other
thing I like it in is meatloaf.

I just can't picture it with pot roast. I did make some years ago that had
celery, mushroom, peppers, carrots and potatoes in it and also tomato sauce.
But it wasn't sweet.

"Julie Bove" > wrote:
> "Mayo" > wrote in message ...
>> On 9/14/2014 4:25 PM, sf wrote:
>>> On Sun, 14 Sep 2014 15:01:31 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>> I think it is multiplying in my kitchen. I only ever remember buying >>>>> one
>>>>>> bottle of Hunts and yet I found another in there. That makes two! I
>>>>>> plan
>>>>>> to make a large batch of meatloaf so that will likely use up one >>>>> bottle.
>>>>>> But what else can I do with it? Seems like we used to eat a lot more
>>>>>> ketchup and now it rarely gets eaten.
>>>>>
>>>>> I don't use much ketchup, so one bottle lasts a long time at my house.
>>>>> If you liked barbecued food, you could make barbecue sauce.
>>>>
>>>> No. Nobody here likes that.
>>>
>>> I knew that already.
>>>
>>>
>> Clairvoyance!
>
> Not really. The subject came up before. Apparently in some parts of the
> country, BBQed food is a big thing. It isn't here.

Are you talking about BBQ, or are you talking about grilled food?
--
jinx the minx

>>>>> I don't use much ketchup, so one bottle lasts a long time at my house.
>>>>> If you liked barbecued food, you could make barbecue sauce.
>>>>
>>>> No. Nobody here likes that.

Who doesn't like barbecue? They probably say they don't like it
because Julie cooked it once, and it tasted like crap because of all
the goofy substitute foods she put in it.

I would guess that if you put Julie's husband and daughter in a place
where decent barbecue was being served, they would go nuts over it.

Doris

On 2014-09-14 22:38, JohnJohn wrote:
> On Sun, 14 Sep 2014 20:10:54 -0400, Dave Smith
> > wrote:
>
>> On 2014-09-14 7:53 PM, sf wrote:
>>
>>> No. She had just said it in a different thread... She's our very own
>>> Mikey, so there's very little that will pass muster with her. I still
>>> haven't figured out why she's here.
>>
>> It's all about the attention she gets from the people who take her
>> seriously, and from the people who dump abuse on her. She lives for the
>> attention.
>
> So would that make you an enabler?
>


Maybe. Maybe not. She claims that she has me filtered, but she lies
about just about everything else.

"jinx the minx" > wrote in message
...
> "Julie Bove" > wrote:
>> "Mayo" > wrote in message ...
>>> On 9/14/2014 4:25 PM, sf wrote:
>>>> On Sun, 14 Sep 2014 15:01:31 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "sf" > wrote in message
>>>>> ...
>>>>>> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>> I think it is multiplying in my kitchen. I only ever remember
>>>>>>> buying >>>>> one
>>>>>>> bottle of Hunts and yet I found another in there. That makes two!
>>>>>>> I
>>>>>>> plan
>>>>>>> to make a large batch of meatloaf so that will likely use up one
>>>>>>> >>>>> bottle.
>>>>>>> But what else can I do with it? Seems like we used to eat a lot
>>>>>>> more
>>>>>>> ketchup and now it rarely gets eaten.
>>>>>>
>>>>>> I don't use much ketchup, so one bottle lasts a long time at my
>>>>>> house.
>>>>>> If you liked barbecued food, you could make barbecue sauce.
>>>>>
>>>>> No. Nobody here likes that.
>>>>
>>>> I knew that already.
>>>>
>>>>
>>> Clairvoyance!
>>
>> Not really. The subject came up before. Apparently in some parts of the
>> country, BBQed food is a big thing. It isn't here.
>
> Are you talking about BBQ, or are you talking about grilled food?

Either one. Some restaurants offer grilled chicken breast but that is
cooked indoors. I even have a grill pan. What I mean is food that is
cooked on a BBQ and/or in BBQ sauce. Not popular foods here. We do have a
few BBQ places. They mainly seem to do catering.

"Doris Night" > wrote in message
...
>
>>>>>> I don't use much ketchup, so one bottle lasts a long time at my
>>>>>> house.
>>>>>> If you liked barbecued food, you could make barbecue sauce.
>>>>>
>>>>> No. Nobody here likes that.
>
> Who doesn't like barbecue? They probably say they don't like it
> because Julie cooked it once, and it tasted like crap because of all
> the goofy substitute foods she put in it.
>
> I would guess that if you put Julie's husband and daughter in a place
> where decent barbecue was being served, they would go nuts over it.

Why would you say that? They've had it. They don't like it at all. I
don't like it either. My dad had a BBQ. I hate, hate, hate a smoky flavor
to my food.

None of us liked BBQ sauce either which is what had been suggested to me.
It's just too sweet. I used to try about once a year to feed them something
with BBQ sauce but it never went over well so I won't do that any more. We
are just not into sauces. I didn't grow up eating them and apparently my
husband didn't either except for spaghetti type sauce which he isn't a fan
of. He will eat pasta and sauce. Just with minimal sauce and it's not a
favorite food.

As for the "goofy substitute" foods... Those would only be things like egg
replacers or rice based dairy. They can eat real dairy so they don't eat
that. And I only put the egg stuff in my meatloaf. They love my meatloaf!

On 9/14/2014 5:53 PM, sf wrote:
> On Sun, 14 Sep 2014 16:59:25 -0600, Mayo > wrote:
>
>> On 9/14/2014 4:25 PM, sf wrote:
>>> On Sun, 14 Sep 2014 15:01:31 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>> I think it is multiplying in my kitchen. I only ever remember buying one
>>>>>> bottle of Hunts and yet I found another in there. That makes two! I
>>>>>> plan
>>>>>> to make a large batch of meatloaf so that will likely use up one bottle.
>>>>>> But what else can I do with it? Seems like we used to eat a lot more
>>>>>> ketchup and now it rarely gets eaten.
>>>>>
>>>>> I don't use much ketchup, so one bottle lasts a long time at my house.
>>>>> If you liked barbecued food, you could make barbecue sauce.
>>>>
>>>> No. Nobody here likes that.
>>>
>>> I knew that already.
>>>
>>>
>> Clairvoyance!
>
> No. She had just said it in a different thread... She's our very own
> Mikey, so there's very little that will pass muster with her. I still
> haven't figured out why she's here.
>
>
The dudette abides!

In article >,
Dave Smith > wrote:

> On 2014-09-14 6:13 PM, Julie Bove wrote:
>
> >> That's why she begins these asinine threads, doncha know? She not
> >> worth giving a sane and serious answer to.
> >>
> >> You'd think she had 10 lb. of strip steak about to go bad.
> >
> > Why is it okay for sw to ask about BBQ sauce but not me with ketchup?
>
>
> It's probably because he is not in the habit of asking for advice and
> then trashing every suggestion offered.

+10

On Sun, 14 Sep 2014 18:54:24 -0700, "Julie Bove"
> wrote:

> I know what Mirin in. But he or she said Miron.

He or she misspelled it. Those of use who knew what it is also knew
that. So what.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 14 Sep 2014 15:10:26 -1000, dsi1
> wrote:

> On 9/14/2014 12:12 PM, Julie Bove wrote:
> >
> > "dsi1" > wrote in message
> > ...
> >> On 9/13/2014 11:46 PM, Julie Bove wrote:
> >>> I think it is multiplying in my kitchen. I only ever remember buying
> >>> one bottle of Hunts and yet I found another in there. That makes two!
> >>> I plan to make a large batch of meatloaf so that will likely use up one
> >>> bottle. But what else can I do with it? Seems like we used to eat a lot
> >>> more ketchup and now it rarely gets eaten.
> >>
> >> I was gonna mix up a batch of steak sauce and dump it into a squeeze
> >> bottle like the kind you find in diners but I realized that I could
> >> just add stuff into a half empty bottle of ketchup and save myself
> >> some trouble, plus the 14 oz squeeze bottle works a lot better than a
> >> diner bottle.
> >>
> >> You can add anything that your heart desires to that half empty bottle
> >> to make your own special sauce - I'm guessing in your case, that would
> >> be peanut butter and honey. :-)
> >
> > Not peanut butter and honey. That doesn't sound good.
>
> Yes, I know. :-)

Peanut butter and honey might not sound good to her, but it sounds
great to me!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Sun, 14 Sep 2014 18:54:24 -0700, "Julie Bove"
> > wrote:
>
>> I know what Mirin in. But he or she said Miron.
>
> He or she misspelled it. Those of use who knew what it is also knew
> that. So what.

Not all of us. I didn't.

On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
> wrote:

>I think it is multiplying in my kitchen. I only ever remember buying one
>bottle of Hunts and yet I found another in there. That makes two! I plan
>to make a large batch of meatloaf so that will likely use up one bottle.
>But what else can I do with it? Seems like we used to eat a lot more
>ketchup and now it rarely gets eaten.

"The problem's all inside your head" we said to her.
"Whilst extra lots of it you sometimes may incur.
"Condiment management is simply not a bur-
"den 'cause there's fifty things to do with ketchup."

At least fifty things to do with ketchup.

Slop on the sauce, boss.

[The rest is left as an exercise for the reader. I've got a rights
contract to translate by mid-afternoon.]

--
Bob
www.kanyak.com

On 9/15/2014 4:23 AM, Opinicus wrote:
> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
> > wrote:
>
>> I think it is multiplying in my kitchen. I only ever remember buying one
>> bottle of Hunts and yet I found another in there. That makes two! I plan
>> to make a large batch of meatloaf so that will likely use up one bottle.
>> But what else can I do with it? Seems like we used to eat a lot more
>> ketchup and now it rarely gets eaten.
>
> "The problem's all inside your head" we said to her.
> "Whilst extra lots of it you sometimes may incur.
> "Condiment management is simply not a bur-
> "den 'cause there's fifty things to do with ketchup."
>
> At least fifty things to do with ketchup.
>
> Slop on the sauce, boss.
>
> [The rest is left as an exercise for the reader. I've got a rights
> contract to translate by mid-afternoon.]
>

Wow. I don't know what it means, but it's profound and beautiful. This
is why I still follow rec.food.cooking.

"Janet Wilder" > wrote in message
eb.com...
> On 9/14/2014 3:47 PM, Ophelia wrote:
>>
>>
>> "Janet Wilder" > wrote in message
>> eb.com...
>>> Make a pot roast.
>>>
>>> Mix about half a cup of ketchup with half a cup of water, a spoonful of
>>> cider vinegar, and half a cup or more of red wine.
>>>
>>> Brown the roast and put it in a crock pot, top of the stove casserole on
>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>
>>> For seasoning use garlic, bay leaves, thyme, marjoram and black pepper.
>>> I
>>> like to throw in some cut up celery, onion and a few handfuls of baby
>>> carrots. When the pot roast is about an hour and a half from done, you
>>> can throw in some quartered potatoes.
>>>
>>> Cook until the meat is tender. 8 to 10 hours on low in the crock pot
>>> and
>>> to "stick a fork in it" on the stove or in the oven.
>>>
>>> I always add some ketchup to my pot roast and brisket. The best thing
>>> is
>>> to have an almost empty bottle, put some water or wine in it and shake
>>> then pour all over the pot roast.
>>
>> That sounds good! One question, do you find the potatoes are cooked in
>> that time? Potatoes
>> never seem to cook properly for me in the pot.
>>
>> Anyway, I have saved your recipe, thanks
>>
>
> I put them in the crockpot when it's about halfway, in the on the stove or
> in the oven when it's an hour and a half, or more, out from done time. I
> cut red-skinned potatoes into quarters or eights depending on the size of
> the potato. If I'm using the tiny red potatoes, I cut them in half.

Maybe I am putting them in too big.

Thanks

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

"Janet Wilder" > wrote in message
eb.com...
> On 9/14/2014 5:08 PM, Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Janet Wilder" > wrote in message
>>> eb.com...
>>>> Make a pot roast.
>>>>
>>>> Mix about half a cup of ketchup with half a cup of water, a spoonful
>>>> of
>>>> cider vinegar, and half a cup or more of red wine.
>>>>
>>>> Brown the roast and put it in a crock pot, top of the stove casserole
>>>> on
>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>
>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black
>>>> pepper. I
>>>> like to throw in some cut up celery, onion and a few handfuls of baby
>>>> carrots. When the pot roast is about an hour and a half from done, you
>>>> can throw in some quartered potatoes.
>>>>
>>>> Cook until the meat is tender. 8 to 10 hours on low in the crock pot
>>>> and
>>>> to "stick a fork in it" on the stove or in the oven.
>>>>
>>>> I always add some ketchup to my pot roast and brisket. The best
>>>> thing is
>>>> to have an almost empty bottle, put some water or wine in it and shake
>>>> then pour all over the pot roast.
>>>
>>> That sounds good! One question, do you find the potatoes are cooked
>>> in that time? Potatoes
>>> never seem to cook properly for me in the pot.
>>>
>>> Anyway, I have saved your recipe, thanks
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> Hmmm... Seems like that would make the meat overly sweet. But I guess
>> I can try it.
>
> a half a cup of ketchup won't make the meat sweet at all. It will add
> some flavor. Also the vinegar in the ketchup acts as a tenderizer.

It does. I always put a wee squeeze of tomato paste in my beef stews.


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

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Janet Wilder" > wrote in message
>>>> eb.com...
>>>>> Make a pot roast.
>>>>>
>>>>> Mix about half a cup of ketchup with half a cup of water, a spoonful
>>>>> of
>>>>> cider vinegar, and half a cup or more of red wine.
>>>>>
>>>>> Brown the roast and put it in a crock pot, top of the stove casserole
>>>>> on
>>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>>
>>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black
>>>>> pepper.
>>>>> I
>>>>> like to throw in some cut up celery, onion and a few handfuls of baby
>>>>> carrots. When the pot roast is about an hour and a half from done,
>>>>> you
>>>>> can throw in some quartered potatoes.
>>>>>
>>>>> Cook until the meat is tender. 8 to 10 hours on low in the crock pot
>>>>> and
>>>>> to "stick a fork in it" on the stove or in the oven.
>>>>>
>>>>> I always add some ketchup to my pot roast and brisket. The best thing
>>>>> is
>>>>> to have an almost empty bottle, put some water or wine in it and shake
>>>>> then pour all over the pot roast.
>>>>
>>>> That sounds good! One question, do you find the potatoes are cooked in
>>>> that time? Potatoes
>>>> never seem to cook properly for me in the pot.
>>>>
>>>> Anyway, I have saved your recipe, thanks
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk/shop/
>>>
>>> Hmmm... Seems like that would make the meat overly sweet. But I guess
>>> I
>>> can try it.
>>
>> Sweet? With half a cup of ketchup *and* the cider vinegar ... ????
>
> What would the purpose of the vinegar be? I have never used vinegar in
> meat and I don't particularly like the taste of it. I don't really like
> ketchup on meat because I think of ketchup as being very sweet. Yes, I
> know that ketchup has vinegar in it. I do like it on fries and about the
> only other thing I like it in is meatloaf.
>
> I just can't picture it with pot roast. I did make some years ago that
> had celery, mushroom, peppers, carrots and potatoes in it and also tomato
> sauce. But it wasn't sweet.

The vinegar helps to tenderize the meat. I always put a little tomato paste
in my beef stews. I suppose that works in a similar way.

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

"Cheryl" > wrote in message
eb.com...
> On 9/14/2014 6:14 PM, Ophelia wrote:
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Janet Wilder" > wrote in message
>>>> eb.com...
>>>>> Make a pot roast.
>>>>>
>>>>> Mix about half a cup of ketchup with half a cup of water, a
>>>>> spoonful of
>>>>> cider vinegar, and half a cup or more of red wine.
>>>>>
>>>>> Brown the roast and put it in a crock pot, top of the stove
>>>>> casserole on
>>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>>
>>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black
>>>>> pepper.
>>>>> I
>>>>> like to throw in some cut up celery, onion and a few handfuls of baby
>>>>> carrots. When the pot roast is about an hour and a half from done,
>>>>> you
>>>>> can throw in some quartered potatoes.
>>>>>
>>>>> Cook until the meat is tender. 8 to 10 hours on low in the crock pot
>>>>> and
>>>>> to "stick a fork in it" on the stove or in the oven.
>>>>>
>>>>> I always add some ketchup to my pot roast and brisket. The best thing
>>>>> is
>>>>> to have an almost empty bottle, put some water or wine in it and shake
>>>>> then pour all over the pot roast.
>>>>
>>>> That sounds good! One question, do you find the potatoes are cooked in
>>>> that time? Potatoes
>>>> never seem to cook properly for me in the pot.
>>>>
>>>> Anyway, I have saved your recipe, thanks
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk/shop/
>>>
>>> Hmmm... Seems like that would make the meat overly sweet. But I guess
>>> I
>>> can try it.
>>
>> Sweet? With half a cup of ketchup *and* the cider vinegar ... ????
>>
> I think it sounds delicious.

It does. I do use tomato paste but have never used sauce.

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

"Ophelia" > wrote in message
...
> The vinegar helps to tenderize the meat. I always put a little tomato
> paste in my beef stews. I suppose that works in a similar way.

I can't imagine my roasts being any more tender. They'd be mush!

In article -
september.org>, says...
>
> "Julie Bove" > wrote:
> > "Mayo" > wrote in message ...
> >> On 9/14/2014 4:25 PM, sf wrote:
> >>> On Sun, 14 Sep 2014 15:01:31 -0700, "Julie Bove"
> >>> > wrote:
> >>>
> >>>>
> >>>> "sf" > wrote in message
> >>>> ...
> >>>>> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
> >>>>> > wrote:
> >>>>>
> >>>>>> I think it is multiplying in my kitchen. I only ever remember buying >>>>> one
> >>>>>> bottle of Hunts and yet I found another in there. That makes two! I
> >>>>>> plan
> >>>>>> to make a large batch of meatloaf so that will likely use up one >>>>> bottle.
> >>>>>> But what else can I do with it? Seems like we used to eat a lot more
> >>>>>> ketchup and now it rarely gets eaten.
> >>>>>
> >>>>> I don't use much ketchup, so one bottle lasts a long time at my house.
> >>>>> If you liked barbecued food, you could make barbecue sauce.
> >>>>
> >>>> No. Nobody here likes that.
> >>>
> >>> I knew that already.
> >>>
> >>>
> >> Clairvoyance!
> >
> > Not really. The subject came up before. Apparently in some parts of the
> > country, BBQed food is a big thing. It isn't here.
>
> Are you talking about BBQ, or are you talking about grilled food?

silly question, whatever you suggest Julie won't like it.

Janet UK

In article >, says...
>
> "sf" > wrote in message
> ...
> > On Sun, 14 Sep 2014 18:54:24 -0700, "Julie Bove"
> > > wrote:
> >
> >> I know what Mirin in. But he or she said Miron.
> >
> > He or she misspelled it. Those of use who knew what it is also knew
> > that. So what.
>
> Not all of us. I didn't.

That must be the downside of not being a writer.

Janet UK

On 2014-09-15 1:53 AM, sf wrote:
>
>
> Peanut butter and honey might not sound good to her, but it sounds
> great to me!
>


It used to be one of my lunch favourites.

On 9/15/2014 4:23 AM, Opinicus wrote:

> "The problem's all inside your head" we said to her.
> "Whilst extra lots of it you sometimes may incur.
> "Condiment management is simply not a bur-
> "den 'cause there's fifty things to do with ketchup."
>
> At least fifty things to do with ketchup.
>
> Slop on the sauce, boss.

Put it on your brie, Lee ...

nancy

On 2014-09-15 5:43 AM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>> The vinegar helps to tenderize the meat. I always put a little tomato
>> paste in my beef stews. I suppose that works in a similar way.
>
> I can't imagine my roasts being any more tender. They'd be mush!


Like your brain?

On Mon, 15 Sep 2014 11:23:19 +0300, Opinicus
> wrote:

>On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
> wrote:
>
>>I think it is multiplying in my kitchen. I only ever remember buying one
>>bottle of Hunts and yet I found another in there. That makes two! I plan
>>to make a large batch of meatloaf so that will likely use up one bottle.
>>But what else can I do with it? Seems like we used to eat a lot more
>>ketchup and now it rarely gets eaten.
>
>"The problem's all inside your head" we said to her.
>"Whilst extra lots of it you sometimes may incur.
>"Condiment management is simply not a bur-
>"den 'cause there's fifty things to do with ketchup."
>
>At least fifty things to do with ketchup.
>
>Slop on the sauce, boss.
>
>[The rest is left as an exercise for the reader. I've got a rights
>contract to translate by mid-afternoon.]

It's Alice in Wonderland and we've already fallen down the rabbit hole
Janet US

On Sun, 14 Sep 2014 23:52:16 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 14 Sep 2014 18:54:24 -0700, "Julie Bove"
> > > wrote:
> >
> >> I know what Mirin in. But he or she said Miron.
> >
> > He or she misspelled it. Those of use who knew what it is also knew
> > that. So what.
>
> Not all of us. I didn't.

In that case, you should have looked it up. It's easily Googled.
Spell it the wrong way and Google will tell you the correct spelling.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/15/2014 8:29 AM, Janet Bostwick wrote:
> On Mon, 15 Sep 2014 11:23:19 +0300, Opinicus
> > wrote:
>
>> On Sun, 14 Sep 2014 02:46:48 -0700, "Julie Bove"
>> > wrote:
>>
>>> I think it is multiplying in my kitchen. I only ever remember buying one
>>> bottle of Hunts and yet I found another in there. That makes two! I plan
>>> to make a large batch of meatloaf so that will likely use up one bottle.
>>> But what else can I do with it? Seems like we used to eat a lot more
>>> ketchup and now it rarely gets eaten.
>>
>> "The problem's all inside your head" we said to her.
>> "Whilst extra lots of it you sometimes may incur.
>> "Condiment management is simply not a bur-
>> "den 'cause there's fifty things to do with ketchup."
>>
>> At least fifty things to do with ketchup.
>>
>> Slop on the sauce, boss.
>>
>> [The rest is left as an exercise for the reader. I've got a rights
>> contract to translate by mid-afternoon.]
>
> It's Alice in Wonderland and we've already fallen down the rabbit hole
> Janet US
>
"Rainy day people always seem to know when you're feelin' blue
High stepping strutters, who land in the gutters, sometimes need one too
Take it or leave it or try to believe it, if you've been down too long
Rainy day lovers don't hide love inside, they just pass it on
Rainy day lovers don't hide love inside, they just pass it on..."


LIGHTFOOT, GORDON

On 9/15/2014 9:18 AM, Sqwertz wrote:
> Sheesh. What a miron.
>
> -sw

Another week of woman-stalking is off and running, eh Squishy?

On 9/15/2014 9:24 AM, Sqwertz wrote:
> And get yourself free!
>
> -sw
> OK, that's the final straw. I'll never read or post to this group
> again! After 26 years, I'm through here!
>
> -sw