On Tue, 15 Nov 2016 10:18:01 -0700, Sqwertz >
wrote:

>On 11/15/2016 10:07 AM, Bruce wrote:
>> In article >,
>> Cindy Hamilton says...
>>>
>>> On Tuesday, November 15, 2016 at 5:41:11 AM UTC-5, Bruce wrote:
>>>> In article >, Gary says...
>>>>>
>>>>> My only problem with them is that they always taste like pot
>>>>> roast.
>>>>
>>>> Old people food.
>>>
>>> What don't you like about it? That it's not strongly flavored?
>>> That it's soft?
>>>
>>> I wouldn't like that particular pot roast because I cannot abide
>>> boiled onions. To me, they just have a manky flavor that can't
>>> be disguised. I always sauté onions, even when they're going into
>>> a braise or soup or something. Still if I were served something
>>> where the onions had been cooked wet (as often happens), I'd
>>> soldier on. That's just courtesy.
>>
>> It's a dish that I associate with prisons.
>>
>
>Spend a lot of time there?

"Bruce" > wrote in message
T...
> In article >, Cheri says...
>>
>> "Bruce" > wrote in message
>> T...
>> > In article >, Gary says...
>> >>
>> >> Bruce wrote:
>> >> >
>> >> > In article >, Gary says...
>> >> > >
>> >> > > The New Other Guy wrote:
>> >> > > >
>> >> > > > Pot roast LOOKS like, well, POT ROAST!
>> >> > >
>> >> > > My only problem with them is that they always taste like pot
>> >> > > roast.
>> >> >
>> >> > Old people food.
>> >>
>> >> Simmered in water beef is alway a FAIL imo.
>> >
>> > And so are vegetables and potatoes prepared as in the picture, imo.
>>
>> Where's your pic of your dinner?
>
> Oh sorry, I forgot the disclaimers. "Each to their own!" "Enjoy!" "I
> don't have any opinion!"

Bite me, you're boring at this point.

Cheri

In article >, Cheri says...
>
> "Bruce" > wrote in message
> T...
> > In article >, Cheri says...
> >>
> >> "Bruce" > wrote in message
> >> T...
> >> > In article >, Gary says...
> >> >>
> >> >> Bruce wrote:
> >> >> >
> >> >> > In article >, Gary says...
> >> >> > >
> >> >> > > The New Other Guy wrote:
> >> >> > > >
> >> >> > > > Pot roast LOOKS like, well, POT ROAST!
> >> >> > >
> >> >> > > My only problem with them is that they always taste like pot
> >> >> > > roast.
> >> >> >
> >> >> > Old people food.
> >> >>
> >> >> Simmered in water beef is alway a FAIL imo.
> >> >
> >> > And so are vegetables and potatoes prepared as in the picture, imo.
> >>
> >> Where's your pic of your dinner?
> >
> > Oh sorry, I forgot the disclaimers. "Each to their own!" "Enjoy!" "I
> > don't have any opinion!"
>
> Bite me, you're boring at this point.

You keep saying the same things to me. You get similar replies back.
Cause and effect.

"Bruce" > wrote in message
T...
> In article >, Cheri says...
>>
>> "Bruce" > wrote in message
>> T...
>> > In article >, Cheri says...
>> >>
>> >> "Bruce" > wrote in message
>> >> T...
>> >> > In article >, Gary says...
>> >> >>
>> >> >> Bruce wrote:
>> >> >> >
>> >> >> > In article >, Gary says...
>> >> >> > >
>> >> >> > > The New Other Guy wrote:
>> >> >> > > >
>> >> >> > > > Pot roast LOOKS like, well, POT ROAST!
>> >> >> > >
>> >> >> > > My only problem with them is that they always taste like pot
>> >> >> > > roast.
>> >> >> >
>> >> >> > Old people food.
>> >> >>
>> >> >> Simmered in water beef is alway a FAIL imo.
>> >> >
>> >> > And so are vegetables and potatoes prepared as in the picture, imo.
>> >>
>> >> Where's your pic of your dinner?
>> >
>> > Oh sorry, I forgot the disclaimers. "Each to their own!" "Enjoy!" "I
>> > don't have any opinion!"
>>
>> Bite me, you're boring at this point.
>
> You keep saying the same things to me. You get similar replies back.
> Cause and effect.

I forgot to add, you're boring and not at all fun...so that makes you just
boring, see how that works? LOL

Cheri

On Tue, 15 Nov 2016 11:42:29 -0500, Gary > wrote:

> sf wrote:
> >
> > On Tue, 15 Nov 2016 09:23:34 -0500, jmcquown >
> > wrote:
> >
> > > A nicely marbled chuck roast is my go-to cut for a
> > > braised "pot roast". I brown then cook mine in a crock pot. Set it and
> > > forget it.
> >
> > That's exactly what my sister did yesterday. She texted a couple of
> > nice "before" pictures. I guess she forgot to send an "after" shot.
>
> She didn't forget. The after shots are of nice beef after simmering in
> water and are totally ruined. She was embarrassed to show pics of how
> she ruined that nice beef.

And you have the nerve to complain about a girl gang.


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

On Tue, 15 Nov 2016 11:49:56 -0500, Gary > wrote:

> Simmered in water beef is alway a FAIL imo.

How do you make beef stock?


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

On Tue, 15 Nov 2016 10:35:43 -0800, "Cheri" >
wrote:

>
> "Bruce" > wrote in message
> T...
> > In article >, Gary says...
> >>
> >> Bruce wrote:
> >> >
> >> > In article >, Gary says...
> >> > >
> >> > > 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.
> >> >
> >> > Old people food.
> >>
> >> Simmered in water beef is alway a FAIL imo.
> >
> > And so are vegetables and potatoes prepared as in the picture, imo.
>
> Where's your pic of your dinner?
>
Agree! I thought it was a plate full of tasty looking food. If the
pieces are too large for their dainty mouths, then that's what knives
are for.



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

On Tue, 15 Nov 2016 11:50:03 -0500, Gary > wrote:

> Brooklyn1 wrote:
> >
> > It's patently obvious that you don't know how to cook... I'm postive
> > that for you the acme of fine dining is a drive thru burger joint.
>
> I would gladly rather eat burger joint burgers than watery boiled to
> death beef and vegetables.
>
Gary, I have absolutely no idea what you did to stew - but it sounds
like you murdered it. Therefore, your opinion doesn't count.


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

On Tue, 15 Nov 2016 09:48:16 -0800 (PST), Cindy Hamilton
> wrote:

> Gary, stew is braised.

Not it's not. Stew is stewed... small pieces totally immersed in
liquid. Braise is one large piece partially submerged (to the
"shoulders") in liquid.


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

On 15 Nov 2016 18:23:16 GMT, notbob > wrote:

>On 2016-11-15, jmcquown > wrote:
>
>> Simmered in water? Beef broth/stock/wine. Add herbs and spices.
>
>Water is considered a "universal solvent":
>
>https://en.wikipedia.org/wiki/Properties_of_water
>
>IOW, put beef, chicken, etc, in water and the water will leach out the
>flavor of the beef/chkn/yada. It's how "stock" is made. Beef stew
>tastes great cuz the flavor has been leached outta the meat, but the
>gravy remains and tastes great!
>
>You can add whatever you desire ("broth/stock/wine"), but the meat
>will become more and more flavorless the longer the meat remains in
>liquid.
>
>I think one of the reasons pressure cookers have become popular with
>chefs is the fact that lotsa water is not needed. I typically cook
>beef chunks fer stew (beef Bourguignon) in my pressure cooker with
>very little water. THe steam cooks the meat without leaching as much
>flavor out of the meat.
>
>nb

Just how much water are you using? After you have browned the beef
(it should cover most of the bottom of the pan) you add water until it
comes one-third of the way up the side of the meat. That isn't much
water at all. Then that little bit of water deglazes the pan, mixes
with whatever seasonings, herbs, onions and fats are there and that is
what braises the meat. You need to check the pot during cooking to
make sure it doesn't go dry. If it does, you add a little more water.
You never fill the pot up with water. If you do it right, the stuff
in the bottom of the pot turns a wonderful deep brown and makes
wonderful gravy.
Janet US

In article >, Cheri says...
>
> "Bruce" > wrote in message
> T...
> > In article >, Cheri says...
> >>
> >> "Bruce" > wrote in message
> >> T...
> >> > In article >, Cheri says...
> >> >>
> >> >> "Bruce" > wrote in message
> >> >> T...
> >> >> > In article >, Gary says...
> >> >> >>
> >> >> >> Bruce wrote:
> >> >> >> >
> >> >> >> > In article >, Gary says...
> >> >> >> > >
> >> >> >> > > The New Other Guy wrote:
> >> >> >> > > >
> >> >> >> > > > Pot roast LOOKS like, well, POT ROAST!
> >> >> >> > >
> >> >> >> > > My only problem with them is that they always taste like pot
> >> >> >> > > roast.
> >> >> >> >
> >> >> >> > Old people food.
> >> >> >>
> >> >> >> Simmered in water beef is alway a FAIL imo.
> >> >> >
> >> >> > And so are vegetables and potatoes prepared as in the picture, imo.
> >> >>
> >> >> Where's your pic of your dinner?
> >> >
> >> > Oh sorry, I forgot the disclaimers. "Each to their own!" "Enjoy!" "I
> >> > don't have any opinion!"
> >>
> >> Bite me, you're boring at this point.
> >
> > You keep saying the same things to me. You get similar replies back.
> > Cause and effect.
>
> I forgot to add, you're boring and not at all fun...so that makes you just
> boring, see how that works? LOL

I'm glad you added that. It was very... uhm... funny. LOL. Hahaha. LOL.
You're cracking me up. LOL. Hihi. LOL.

In article >, sf says...
>
> On Tue, 15 Nov 2016 10:35:43 -0800, "Cheri" >
> wrote:
>
> >
> > "Bruce" > wrote in message
> > T...
> > > In article >, Gary says...
> > >>
> > >> Bruce wrote:
> > >> >
> > >> > In article >, Gary says...
> > >> > >
> > >> > > 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.
> > >> >
> > >> > Old people food.
> > >>
> > >> Simmered in water beef is alway a FAIL imo.
> > >
> > > And so are vegetables and potatoes prepared as in the picture, imo.
> >
> > Where's your pic of your dinner?
> >
> Agree! I thought it was a plate full of tasty looking food. If the
> pieces are too large for their dainty mouths, then that's what knives
> are for.

When I say I don't like a particular food, I first have to take a
picture of my dinner? What kind of logic is that? Some people don't like
Asian food or Mexican food. I don't like old school meat and 3 vege
food. The generation that came before me tends to like that. If they're
white and from a certain background. Big deal.

On Tue, 15 Nov 2016 09:55:30 -0800 (PST), Cindy Hamilton
> wrote:


>> 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.

I meant that the seasoning in what one person calls pot roast can be quite
different from another persons pot roast.

On 2016-11-15 11:11 AM, Gary wrote:
> jmcquown wrote:
>>
>> Pot roast is not boiled, it is slow simmered.
>
> Same thing, Jill. Same old watered down beef.
>


No it is not the same. Simmering meat in a simmering liquid for a long
time cooks and softens the meat. Boiling it makes it tough.

On Wed, 16 Nov 2016 07:53:07 +1100, Bruce >
wrote:

> When I say I don't like a particular food, I first have to take a
> picture of my dinner? What kind of logic is that?

You only get to nit-pick for "so long" before we expect you to put up
or shut up, Bruce.

> Some people don't like
> Asian food or Mexican food.

The only person who constantly brings up food he doesn't like ad
nauseam is an insensitive bigot and racist. To be fair, you aren't
the only one who can't wait to tell us how much you don't like
something... and the others are all men, now that Julie is gone.

> I don't like old school meat and 3 vege food.

Anymore. Your wife has a different cooking style, so that's what you
eat now.

> The generation that came before me tends to like that. If they're
> white and from a certain background. Big deal.

You are hyper-focused on what boils down to a cultural difference.


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

On Tue, 15 Nov 2016 13:13:47 -0800, The New Other Guy
> wrote:

> On Tue, 15 Nov 2016 09:55:30 -0800 (PST), Cindy Hamilton
> > wrote:
>
>
> >> 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.
>
> I meant that the seasoning in what one person calls pot roast can be quite
> different from another persons pot roast.
>
That's very true, they're different but they're still delicious. Gary
probably doesn't know how to season pot roast properly either.


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

In article >, sf says...
>
> On Wed, 16 Nov 2016 07:53:07 +1100, Bruce >
> wrote:
>
> > When I say I don't like a particular food, I first have to take a
> > picture of my dinner? What kind of logic is that?
>
> You only get to nit-pick for "so long" before we expect you to put up
> or shut up, Bruce.
>
> > Some people don't like
> > Asian food or Mexican food.
>
> The only person who constantly brings up food he doesn't like ad
> nauseam is an insensitive bigot and racist. To be fair, you aren't
> the only one who can't wait to tell us how much you don't like
> something... and the others are all men, now that Julie is gone.
>
> > I don't like old school meat and 3 vege food.
>
> Anymore. Your wife has a different cooking style, so that's what you
> eat now.

I never liked it. Never prepared it either.

> > The generation that came before me tends to like that. If they're
> > white and from a certain background. Big deal.
>
> You are hyper-focused on what boils down to a cultural difference.

I said I don't like a particular food very much. I get told I have to
take a picture of my dinner. I was focused on how that doesn't make
sense.

On 2016-11-15, U.S Janet B > wrote:

> Just how much water are you using?

A lot depends on what I'm cooking. Any meat with "water added" is a
mess. If I cook in the pressure cooker, I end up with more water than
when I started. This is most pork roasts, today. When I make beef
Bourguignon, I use the pressure cooker cuz I do not use "water added"
beef.

That's why I add enough liquid, then cook in my "big orange" Le
Creuset in the oven. The lack of a tight seal means most of the
liquid will evaporate and I often hafta add liquid before the pork is
finished cooking. A pressure cooker is faster, but no moisture is
lost. That's the reason I can end up with more liquid than when I
started, so beware!

> After you have browned the beef (it should cover most of the bottom
> of the pan) you add water until it comes one-third of the way up the
> side of the meat. That isn't much water at all.

I do add enough liquid --about 1/3 to 1/2 way up the meat-- when
cooking in my big orange, cuz I know it will evaporate.

> Then that little bit of water deglazes the pan, mixes with whatever
> seasonings, herbs, onions and fats are there and that is what
> braises the meat. You need to check the pot during cooking to make
> sure it doesn't go dry. If it does, you add a little more water.
> You never fill the pot up with water. If you do it right, the stuff
> in the bottom of the pot turns a wonderful deep brown and makes
> wonderful gravy.

Like I sed, try citrus juices. The remaining sauce is to die for. My
veggie/spice/citrus additions are usually no more than this:

juice from couple oranges
couple limes
New Mexico ground chile pwdr
oregano
cumin
fresh garlic
couple onions
bay leaves
some chkn stk


nb

On 2016-11-15, Dave Smith > wrote:

> No it is not the same. Simmering meat in a simmering liquid for a long
> time cooks and softens the meat. Boiling it makes it tough.

Both will leach out beef flavor.

nb

On 2016-11-16 10:13 AM, notbob wrote:
> On 2016-11-15, Dave Smith > wrote:
>
>> No it is not the same. Simmering meat in a simmering liquid for a long
>> time cooks and softens the meat. Boiling it makes it tough.
>
> Both will leach out beef flavor.

Simmer it in stock with some veggies and wine or beer and it takes on
flavour.

On 11/15/2016 3:13 PM, sf wrote:
> On Tue, 15 Nov 2016 11:49:56 -0500, Gary > wrote:
>
>> Simmered in water beef is alway a FAIL imo.
>
> How do you make beef stock?
>
>
Excellent! More to the point, does he *make* beef stock or buy it in a
box/carton?

I don't recall if it was Gary but someone jumped all over me for using
boxed chicken broth in something... sosueme, I didn't have any homemade
stock in the freezer. Boxed stock/broth does have it's uses. I can't
recall the last time I cooked a beef roast in plain water.

Season the roast beef well with S&P then brown it. Then add beef broth
or stock (not enough liquid to cover it). Seasonings make all the
difference, too. In my world pot roast begs for a bay leaf or two.

The real key is browning the beef first. Get a nice dark colour on it.
If you don't do that first then no matter what follows you will surely
wind up with a boring, bland "simmered" beef.

Jill

jmcquown wrote:
>sf wrote:
>>FastFoodGary wrote:
>>
>>> Simmered in water beef is alway a FAIL imo.
>>
>> How do you make beef stock?
>>
>Excellent! More to the point, does he *make* beef stock or buy it in a
>box/carton?
>
>I don't recall if it was Gary but someone jumped all over me for using
>boxed chicken broth in something... sosueme, I didn't have any homemade
>stock in the freezer. Boxed stock/broth does have it's uses. I can't
>recall the last time I cooked a beef roast in plain water.
>
>Season the roast beef well with S&P then brown it. Then add beef broth
>or stock (not enough liquid to cover it). Seasonings make all the
>difference, too. In my world pot roast begs for a bay leaf or two.
>
>The real key is browning the beef first. Get a nice dark colour on it.
>If you don't do that first then no matter what follows you will surely
>wind up with a boring, bland "simmered" beef.

Real beef stock is made with roasted simmered beef bones that are
difficult to come by nowadays as most beef arrives to market
cryovaced/boneless. The small packages of beef marrow bones available
now that used to be free for the asking are ridiculously expensive and
totally devoid of meat.
Boiling a beef roast is the stupidest way to make beef stock, boiling
ruins the beef and any liquid derived is devoid of the rich beefy
flavor desired (then better to use boullion). The worst of the worst
methods for braising meat is with a pressure processor, temperature
achieved is much too high... "pressure cooker" is a misnomer, it
cannot cook, not possible, no way, no how... they should be illegal to
manufacture for how easily they can be used as Weapons Of Mass
Destruction.
I no longer attempt to make beef stock as I can't find the required
bones in quantity at a reasonable price... I've tried canned/boxed
beef stock but that's just boullion cubes with water (reconstituted
locally to save transporting water), may as well save your money and
buy beef boullion cubes/powders with your own water. From all I've
tried I found the Goya brand most closely resembles real homeade beef
stock. Each packet makes two cups, with toasted dehy onions makes an
excellent onion soup in minutes.
Hint for braising meat; add no salt (no salted stock) or it will draw
the moisture/flavor from the meat, salt upon serving.

In article >,
says...
>
> On Tuesday, November 15, 2016 at 5:41:11 AM UTC-5, Bruce wrote:
> > In article >, Gary says...
> > >
> > > 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.
> >
> > Old people food.
>
> What don't you like about it? That it's not strongly flavored?
> That it's soft?
>
> I wouldn't like that particular pot roast because I cannot abide
> boiled onions. To me, they just have a manky flavor that can't
> be disguised.

OK, I'll have your onions. I adore whole onions braised or boiled or
baked or roasted.

Janet UK

In article > ,
lid says...
>
> In article >, Gary says...
> >
> > Bruce wrote:
> > >
> > > In article >, Gary says...
> > > >
> > > > 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.
> > >
> > > Old people food.

I've eaten it all my life, that's why I'm so fit strong and healthy.
> >
> > Simmered in water beef is alway a FAIL imo.
>
> And so are vegetables and potatoes prepared as in the picture, imo.

all the more for me

Janet UK.

sf wrote:
>
> Gary
> probably doesn't know how to season pot roast properly either.

I suspect you're right. I'm probably adding too much vanilla extract.
At least that's my best guess.

On Wed, 16 Nov 2016 17:07:22 -0000, Janet > wrote:

>In article >,
says...
>>
>> On Tuesday, November 15, 2016 at 5:41:11 AM UTC-5, Bruce wrote:
>> > In article >, Gary says...
>> > >
>> > > 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.
>> >
>> > Old people food.
>>
>> What don't you like about it? That it's not strongly flavored?
>> That it's soft?
>>
>> I wouldn't like that particular pot roast because I cannot abide
>> boiled onions. To me, they just have a manky flavor that can't
>> be disguised.
>
> OK, I'll have your onions. I adore whole onions braised or boiled or
>baked or roasted.
>
> Janet UK

yes! Me too.
Janet US

notbob wrote:
>
> On 2016-11-15, Dave Smith > wrote:
>
> > No it is not the same. Simmering meat in a simmering liquid for a long
> > time cooks and softens the meat. Boiling it makes it tough.
>
> Both will leach out beef flavor.

It does. Only reason to save the tasteless meat is for the chew factor.

On 16 Nov 2016 15:11:58 GMT, notbob > wrote:

>On 2016-11-15, U.S Janet B > wrote:
>
>> Just how much water are you using?
>
>A lot depends on what I'm cooking. Any meat with "water added" is a
>mess. If I cook in the pressure cooker, I end up with more water than
>when I started. This is most pork roasts, today. When I make beef
>Bourguignon, I use the pressure cooker cuz I do not use "water added"
>beef.
>
>That's why I add enough liquid, then cook in my "big orange" Le
>Creuset in the oven. The lack of a tight seal means most of the
>liquid will evaporate and I often hafta add liquid before the pork is
>finished cooking. A pressure cooker is faster, but no moisture is
>lost. That's the reason I can end up with more liquid than when I
>started, so beware!
>
>> After you have browned the beef (it should cover most of the bottom
>> of the pan) you add water until it comes one-third of the way up the
>> side of the meat. That isn't much water at all.
>
>I do add enough liquid --about 1/3 to 1/2 way up the meat-- when
>cooking in my big orange, cuz I know it will evaporate.
>
>> Then that little bit of water deglazes the pan, mixes with whatever
>> seasonings, herbs, onions and fats are there and that is what
>> braises the meat. You need to check the pot during cooking to make
>> sure it doesn't go dry. If it does, you add a little more water.
>> You never fill the pot up with water. If you do it right, the stuff
>> in the bottom of the pot turns a wonderful deep brown and makes
>> wonderful gravy.
>
>Like I sed, try citrus juices. The remaining sauce is to die for. My
>veggie/spice/citrus additions are usually no more than this:
>
>juice from couple oranges
> couple limes
>New Mexico ground chile pwdr
>oregano
>cumin
>fresh garlic
>couple onions
>bay leaves
>some chkn stk
>
>
>nb

I make pot roast in the enameled cast iron dutch oven on the stove
top or in the oven or I use the pressure cooker. I guess I just
don't have the same criteria for the pot roast that you do. To my
taste, pot roast done slow with onions, garlic, s&p, sometimes wine is
so darn flavorful. I just can't imagine that it would be called
watery. I generally do not enjoy sweet citrus with meat.
Janet US

On Wed, 16 Nov 2016 10:27:34 -0500, jmcquown >
wrote:

>On 11/15/2016 3:13 PM, sf wrote:
>> On Tue, 15 Nov 2016 11:49:56 -0500, Gary > wrote:
>>
>>> Simmered in water beef is alway a FAIL imo.
>>
>> How do you make beef stock?
>>
>>
>Excellent! More to the point, does he *make* beef stock or buy it in a
>box/carton?
>
>I don't recall if it was Gary but someone jumped all over me for using
>boxed chicken broth in something... sosueme, I didn't have any homemade
>stock in the freezer. Boxed stock/broth does have it's uses. I can't
>recall the last time I cooked a beef roast in plain water.
>
>Season the roast beef well with S&P then brown it. Then add beef broth
>or stock (not enough liquid to cover it). Seasonings make all the
>difference, too. In my world pot roast begs for a bay leaf or two.
>
>The real key is browning the beef first. Get a nice dark colour on it.
> If you don't do that first then no matter what follows you will surely
>wind up with a boring, bland "simmered" beef.
>
>Jill

Excellent point, Jill. You have to brown the meat really well before
adding a liquid. I like to cut an onion or so in large chunks and
allow it to get good and brown also. Then I plop the browned roast on
top of the onions and add the liquid and any additional seasonings.
With this approach the liquid in the pot is already dark and flavorful
before the roast begins to cook. You can't just put a hunk of meat in
the pot with some water -- it will taste boiled.
Janet US

"U.S. Janet B." wrote:
>
> I generally do not enjoy sweet citrus with meat.

Not on beef but how about chicken?

I baked 2 chicken thighs the other day with just a slight brush
of orange marmalade on them. Delicious. That stuff is
strong though...you have to go very easy with it.

The first time I tried it I slathered them with OM and
it overpowered the chicken.,

Sqwertz wrote:
>
> On Tue, 15 Nov 2016 11:11:09 -0500, Gary wrote:
>
> > Brooklyn1 wrote:
> >>
> >> These are sweet onions, a 3 lb bag/$2.99
> >> http://www.realsweet.com/sweet-onions/
> >
> > IMO, dumb to spend the extra on sweet onions then cook them.
>
> What's wrong with cooing with sweet onions? They are appropriate for
> many cooked dishes.
>
> You can answer that but it really won't matter.

Well even though you don't care, sweet onions are for those that don't
like strong onion flavor, especially raw. Good for cold
uses....sandwiches, salads, etc. Even the strongest onion will turn
sweet after cooking so cooking a sweet onion is worthless, especially
since you pay more for them.

On 11/16/2016 10:21 AM, U.S. Janet B. wrote:
> On Wed, 16 Nov 2016 17:07:22 -0000, Janet > wrote:
>
>> In article >,
>> says...
>>>
>>> On Tuesday, November 15, 2016 at 5:41:11 AM UTC-5, Bruce wrote:
>>>> In article >, Gary says...
>>>>>
>>>>> 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.
>>>>
>>>> Old people food.
>>>
>>> What don't you like about it? That it's not strongly flavored?
>>> That it's soft?
>>>
>>> I wouldn't like that particular pot roast because I cannot abide
>>> boiled onions. To me, they just have a manky flavor that can't
>>> be disguised.
>>
>> OK, I'll have your onions. I adore whole onions braised or boiled or
>> baked or roasted.
>>
>> Janet UK
>
> yes! Me too.
> Janet US
>
Many years ago when newly married and living in Perth, W.Australia, an
elderly lady (family friend) came to stay for a few weeks. She hated
onions and therefore *every* dish we cooked was onionless. She went to
visit others for a few days whereupon we pigged out on stews and curries
as well as pickled onions:-)

sf wrote:
>
> On Tue, 15 Nov 2016 11:50:03 -0500, Gary > wrote:
>
> > Brooklyn1 wrote:
> > >
> > > It's patently obvious that you don't know how to cook... I'm postive
> > > that for you the acme of fine dining is a drive thru burger joint.
> >
> > I would gladly rather eat burger joint burgers than watery boiled to
> > death beef and vegetables.
> >
> Gary, I have absolutely no idea what you did to stew - but it sounds
> like you murdered it. Therefore, your opinion doesn't count.

No ones opinion of a "good" pot roast counts with me. Not even yours. As
Bruce said, it's just old ppl food. Bland but filling.

I can do better with whatever cut of meat you use for that.

Don't get me wrong either. Pot roast is not nasty or anything to me.
It's a bit tasty but it's certainly not something to get excited about
when you hear that's what will be for dinner. I'd rather skip dinner
and grab a few burgers and fries. heheh

Dave Smith wrote:
>
> On 2016-11-15 11:11 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> Pot roast is not boiled, it is slow simmered.
> >
> > Same thing, Jill. Same old watered down beef.
> >
>
> No it is not the same. Simmering meat in a simmering liquid for a long
> time cooks and softens the meat. Boiling it makes it tough.

That's not my point, Dave. Either method leaves the beef tasteless.
Better to toss out the beast and just serve a very tasty bowl of beef
vegetable soup. Give the meat to your dog.

On Wed, 16 Nov 2016 12:56:07 -0500, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>> I generally do not enjoy sweet citrus with meat.
>
>Not on beef but how about chicken?
>
>I baked 2 chicken thighs the other day with just a slight brush
>of orange marmalade on them. Delicious. That stuff is
>strong though...you have to go very easy with it.
>
>The first time I tried it I slathered them with OM and
>it overpowered the chicken.,

Meat and fruit do not go together for me. Lemon is a seasoning as far
as I am concerned. But raisins, pineapple, orange, etc., in a meat
dish is not pleasant for me.
Janet US

On Wed, 16 Nov 2016 11:19:51 -0700, graham > wrote:

>On 11/16/2016 10:21 AM, U.S. Janet B. wrote:
>> On Wed, 16 Nov 2016 17:07:22 -0000, Janet > wrote:
>>
>>> In article >,
>>> says...
>>>>
>>>> On Tuesday, November 15, 2016 at 5:41:11 AM UTC-5, Bruce wrote:
>>>>> In article >, Gary says...
>>>>>>
>>>>>> 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.
>>>>>
>>>>> Old people food.
>>>>
>>>> What don't you like about it? That it's not strongly flavored?
>>>> That it's soft?
>>>>
>>>> I wouldn't like that particular pot roast because I cannot abide
>>>> boiled onions. To me, they just have a manky flavor that can't
>>>> be disguised.
>>>
>>> OK, I'll have your onions. I adore whole onions braised or boiled or
>>> baked or roasted.
>>>
>>> Janet UK
>>
>> yes! Me too.
>> Janet US
>>
>Many years ago when newly married and living in Perth, W.Australia, an
>elderly lady (family friend) came to stay for a few weeks. She hated
>onions and therefore *every* dish we cooked was onionless. She went to
>visit others for a few days whereupon we pigged out on stews and curries
>as well as pickled onions:-)

Yeah, probably drowning in gin and vermouth. lol

In article > , Janet
says...
>
> In article > ,
> lid says...
> >
> > In article >, Gary says...
> > >
> > > Bruce wrote:
> > > >
> > > > In article >, Gary says...
> > > > >
> > > > > The New Other Guy wrote:
> > > > > >
> > > > > > Pot roast LOOKS like, well, POT ROAST!
> > > > >
> > > > > My only problem with them is that they always taste like pot roast.
> > > >
> > > > Old people food.
>
> I've eaten it all my life, that's why I'm so fit strong and healthy.

There's nothing wrong with it. It's traditional (English, Dutch, etc?)
food. It's just not my choice if I have a choice.

On Wed, 16 Nov 2016 11:40:38 -0700, U.S. Janet B. >
wrote:

>On Wed, 16 Nov 2016 12:56:07 -0500, Gary > wrote:
>
>>"U.S. Janet B." wrote:
>>>
>>> I generally do not enjoy sweet citrus with meat.
>>
>>Not on beef but how about chicken?
>>
>>I baked 2 chicken thighs the other day with just a slight brush
>>of orange marmalade on them. Delicious. That stuff is
>>strong though...you have to go very easy with it.
>>
>>The first time I tried it I slathered them with OM and
>>it overpowered the chicken.,
>
>Meat and fruit do not go together for me. Lemon is a seasoning as far
>as I am concerned. But raisins, pineapple, orange, etc., in a meat
>dish is not pleasant for me.
>Janet US

I cook Sweet & Sour beef dishes often, a favorite is stuffed cabbage
soup with raisins and fresh lemon juice.
Try this:
http://ourbestbites.com/2013/03/quic...e-orange-beef/

In article >,
says...
>
> On Wed, 16 Nov 2016 12:56:07 -0500, Gary > wrote:
>
> >"U.S. Janet B." wrote:
> >>
> >> I generally do not enjoy sweet citrus with meat.
> >
> >Not on beef but how about chicken?
> >
> >I baked 2 chicken thighs the other day with just a slight brush
> >of orange marmalade on them. Delicious. That stuff is
> >strong though...you have to go very easy with it.
> >
> >The first time I tried it I slathered them with OM and
> >it overpowered the chicken.,
>
> Meat and fruit do not go together for me. Lemon is a seasoning as far
> as I am concerned. But raisins, pineapple, orange, etc., in a meat
> dish is not pleasant for me.
> Janet US

Not even.. roast pork and apple sauce? Baked ham and pineapple?

Janet UK

On Wednesday, November 16, 2016 at 1:20:56 PM UTC-5, Gary wrote:
> sf wrote:
> >
> > On Tue, 15 Nov 2016 11:50:03 -0500, Gary > wrote:
> >
> > > Brooklyn1 wrote:
> > > >
> > > > It's patently obvious that you don't know how to cook... I'm postive
> > > > that for you the acme of fine dining is a drive thru burger joint.
> > >
> > > I would gladly rather eat burger joint burgers than watery boiled to
> > > death beef and vegetables.
> > >
> > Gary, I have absolutely no idea what you did to stew - but it sounds
> > like you murdered it. Therefore, your opinion doesn't count.
>
> No ones opinion of a "good" pot roast counts with me. Not even yours. As
> Bruce said, it's just old ppl food. Bland but filling.

Why the hell do you read a thread labeled POT ROAST ? Just skip it.

Cindy Hamilton