Simmering in Voluptious PIAZZA Cookware, none better:
http://i67.tinypic.com/15xlb7m.jpg
Plated:
http://i67.tinypic.com/k19s9f.jpg

"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

I'd eat that!

Cheri

"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!!!


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

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!

If it looks like anything OTHER than pot roast,
it probably ISN'T pot roast!

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.

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.

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. 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.

Cindy Hamilton

On Tue, 15 Nov 2016 05:16:26 -0500, Gary > wrote:

>The New Other Guy wrote:
>>
>> On Tue, 15 Nov 2016 09:40:59 -0000, "Ophelia" >
>> wrote:
>>
>> >"Brooklyn1" wrote in message
>> >news >> >
>> >Simmering in Voluptious PIAZZA Cookware, none better:
>> >http://i67.tinypic.com/15xlb7m.jpg
>> >Plated:
>> >http://i67.tinypic.com/k19s9f.jpg
>> >
>> >===
>> >
>> >That looks lovely!!!
>>
>> Pot roast LOOKS like, well, POT ROAST!
>
>My only problem with them is that they always taste like pot roast.

Well, I'd certainly HOPE SO!

On Tuesday, November 15, 2016 at 7:03:24 AM UTC-5, The New Other Guy wrote:
> On Tue, 15 Nov 2016 05:16:26 -0500, Gary > wrote:
>
> >The New Other Guy wrote:
> >>
> >> On Tue, 15 Nov 2016 09:40:59 -0000, "Ophelia" >
> >> wrote:
> >>
> >> >"Brooklyn1" wrote in message
> >> >news > >> >
> >> >Simmering in Voluptious PIAZZA Cookware, none better:
> >> >http://i67.tinypic.com/15xlb7m.jpg
> >> >Plated:
> >> >http://i67.tinypic.com/k19s9f.jpg
> >> >
> >> >===
> >> >
> >> >That looks lovely!!!
> >>
> >> Pot roast LOOKS like, well, POT ROAST!
> >
> >My only problem with them is that they always taste like pot roast.
>
> Well, I'd certainly HOPE SO!

Gary's mother made lousy pot roast. However, he likes beef stew. We
can't quite convince him that there's hardly an iota of difference
between the two.

Cindy Hamilton

On Tue, 15 Nov 2016 03:30:20 -0800 (PST), Cindy Hamilton
> wrote:

>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. 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.
>
>Cindy Hamilton

I like onions, especially braised whole onions, that's why the onion
is left whole, you don't have to eat any. There were two servings, one
with no onion for the person who doesn't like onion:
http://i68.tinypic.com/zsmw7l.jpg
These are sweet onions, a 3 lb bag/$2.99
http://www.realsweet.com/sweet-onions/

Cindy Hamilton wrote:
>
> Gary's mother made lousy pot roast. However, he likes beef stew. We
> can't quite convince him that there's hardly an iota of difference
> between the two.

Silly, isn't it? I've made both myself and yes, I do love a homemade
beef stew.

Anyway, don't blame my mom dammit.

My pot roast history:
- several made by mom
- several made by wife
- a couple of tries myself (using different recipes)
- once made by a friend who invited me to dinner

All of them were a bland watery waste of meat.
IMO, would be better to make a vegetarian pot roast.
Save the meat for something better and just use bouillon.

One problem I have (and look at Sheldon's plate)
Potatoes, carrots cut too large.
Bite into the potato and get a bit of flavor then bland potato
Same with large carrot pieces. Bite into one and
it tastes too much like carrot.
But it IS the traditional way.
Bland veggies with a thin coating of the "gravy"
And a whole boiled onion? A whole one?
I would chop that up to incorporate into the gravy part

I think the main difference between a pot roast and beef stew
is that veggies are cut smaller and the beef is cut and browned
before going in the pot. A large chunk of basically boiled
beef is so bland.

Look at Sheldons beef slices. They look so overcooked and
dry on the end. Would you like a few slices of that on
a plate without all the gravy? This is where steak sauce
got popular.

Bottom line with me. I don't like any beef braised.
It's just slowly boiled beef and it's watered down and
ruined. If it's a tough cut of beef, I'd rather cook
it as a steak and spend a bit more time chewing the good flavor.

To me, pot roast is a basically bland meal.
I don't hate it but I sure would never look forward to having it.

On 11/14/2016 8:22 PM, Sqwertz wrote:
> On Mon, 14 Nov 2016 20:01:08 -0500, Brooklyn1 wrote:
>
>> Simmering in Voluptious PIAZZA Cookware, none better:
>> http://i67.tinypic.com/15xlb7m.jpg
>> Plated:
>> http://i67.tinypic.com/k19s9f.jpg
>
> The cooked meat is dry as a bone which happens when you over-braise
> beef like that. Chuck is much more forgiving but even that would
> probably dry out under your command. Round roasts suck for slow
> braised cooking. Use chuck instead.
>
> -sw
>
For someone who claims to love chuck eye steaks he sure does seem to
avoid using chuck. 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.

Jill

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.

I buy a nicely marbled chuck roast, come home and slice into 1" steaks
to season and fry. Occasionally to cut up and sear for a beef stew but
never for a boiled pot roast. splat. I think the difference for me is
the too large cut veggies. oh well.

On 11/15/2016 9:38 AM, Gary wrote:
> 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.
>
> I buy a nicely marbled chuck roast, come home and slice into 1" steaks
> to season and fry. Occasionally to cut up and sear for a beef stew but
> never for a boiled pot roast. splat. I think the difference for me is
> the too large cut veggies. oh well.
>
So cut the veggies smaller. Pot roast is not boiled, it is slow simmered.

Jill

On Tue, 15 Nov 2016 05:49:23 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, November 15, 2016 at 7:03:24 AM UTC-5, The New Other Guy wrote:
>> On Tue, 15 Nov 2016 05:16:26 -0500, Gary > wrote:
>>
>> >The New Other Guy wrote:
>> >>
>> >> On Tue, 15 Nov 2016 09:40:59 -0000, "Ophelia" >
>> >> wrote:
>> >>
>> >> >"Brooklyn1" wrote in message
>> >> >news >> >> >
>> >> >Simmering in Voluptious PIAZZA Cookware, none better:
>> >> >http://i67.tinypic.com/15xlb7m.jpg
>> >> >Plated:
>> >> >http://i67.tinypic.com/k19s9f.jpg
>> >> >
>> >> >===
>> >> >
>> >> >That looks lovely!!!
>> >>
>> >> Pot roast LOOKS like, well, POT ROAST!
>> >
>> >My only problem with them is that they always taste like pot roast.
>>
>> Well, I'd certainly HOPE SO!
>
>Gary's mother made lousy pot roast. However, he likes beef stew. We
>can't quite convince him that there's hardly an iota of difference
>between the two.

You mean OTHER than that the meat is already cut up for stew??

The seasoning used by different people can make a huge difference in taste
and personal experience in food.

On 11/15/2016 3:41 AM, 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.
>

All Canucks are "old people"?

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.

jmcquown wrote:
>
> Pot roast is not boiled, it is slow simmered.

Same thing, Jill. Same old watered down beef.

On Tue, 15 Nov 2016 05:49:23 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, November 15, 2016 at 7:03:24 AM UTC-5, The New Other Guy wrote:
>> On Tue, 15 Nov 2016 05:16:26 -0500, Gary > wrote:
>>
>> >The New Other Guy wrote:
>> >>
>> >> On Tue, 15 Nov 2016 09:40:59 -0000, "Ophelia" >
>> >> wrote:
>> >>
>> >> >"Brooklyn1" wrote in message
>> >> >news >> >> >
>> >> >Simmering in Voluptious PIAZZA Cookware, none better:
>> >> >http://i67.tinypic.com/15xlb7m.jpg
>> >> >Plated:
>> >> >http://i67.tinypic.com/k19s9f.jpg
>> >> >
>> >> >===
>> >> >
>> >> >That looks lovely!!!
>> >>
>> >> Pot roast LOOKS like, well, POT ROAST!
>> >
>> >My only problem with them is that they always taste like pot roast.
>>
>> Well, I'd certainly HOPE SO!
>
>Gary's mother made lousy pot roast. However, he likes beef stew. We
>can't quite convince him that there's hardly an iota of difference
>between the two.
>
>Cindy Hamilton

Pot roast makes a much nicer sandwhich.

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.


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

On 11/15/2016 9:29 AM, Brooklyn1 wrote:
> On Tue, 15 Nov 2016 05:49:23 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Tuesday, November 15, 2016 at 7:03:24 AM UTC-5, The New Other Guy wrote:
>>> On Tue, 15 Nov 2016 05:16:26 -0500, Gary > wrote:
>>>
>>>> The New Other Guy wrote:
>>>>>
>>>>> On Tue, 15 Nov 2016 09:40:59 -0000, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>>> "Brooklyn1" wrote in message
>>>>>> news >>>>>>
>>>>>> Simmering in Voluptious PIAZZA Cookware, none better:
>>>>>> http://i67.tinypic.com/15xlb7m.jpg
>>>>>> Plated:
>>>>>> http://i67.tinypic.com/k19s9f.jpg
>>>>>>
>>>>>> ===
>>>>>>
>>>>>> That looks lovely!!!
>>>>>
>>>>> Pot roast LOOKS like, well, POT ROAST!
>>>>
>>>> My only problem with them is that they always taste like pot roast.
>>>
>>> Well, I'd certainly HOPE SO!
>>
>> Gary's mother made lousy pot roast. However, he likes beef stew. We
>> can't quite convince him that there's hardly an iota of difference
>> between the two.
>>
>> Cindy Hamilton
>
> Pot roast makes a much nicer sandwhich.
>
Don't let your meat loaf...

On Tue, 15 Nov 2016 09:20:27 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Gary's mother made lousy pot roast. However, he likes beef stew. We
>> can't quite convince him that there's hardly an iota of difference
>> between the two.
>
>Silly, isn't it? I've made both myself and yes, I do love a homemade
>beef stew.
>
>Anyway, don't blame my mom dammit.
>
>My pot roast history:
>- several made by mom
>- several made by wife
>- a couple of tries myself (using different recipes)
>- once made by a friend who invited me to dinner
>
>All of them were a bland watery waste of meat.
>IMO, would be better to make a vegetarian pot roast.
>Save the meat for something better and just use bouillon.
>
>One problem I have (and look at Sheldon's plate)
>Potatoes, carrots cut too large.
>Bite into the potato and get a bit of flavor then bland potato
>Same with large carrot pieces. Bite into one and
>it tastes too much like carrot.
>But it IS the traditional way.
>Bland veggies with a thin coating of the "gravy"
>And a whole boiled onion? A whole one?
>I would chop that up to incorporate into the gravy part
>
>I think the main difference between a pot roast and beef stew
>is that veggies are cut smaller and the beef is cut and browned
>before going in the pot. A large chunk of basically boiled
>beef is so bland.
>
>Look at Sheldons beef slices. They look so overcooked and
>dry on the end. Would you like a few slices of that on
>a plate without all the gravy? This is where steak sauce
>got popular.
>
>Bottom line with me. I don't like any beef braised.
>It's just slowly boiled beef and it's watered down and
>ruined. If it's a tough cut of beef, I'd rather cook
>it as a steak and spend a bit more time chewing the good flavor.
>
>To me, pot roast is a basically bland meal.
>I don't hate it but I sure would never look forward to having it.

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.

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.

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.

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.

http://i68.tinypic.com/2vi12f8.jpg

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 nursing homes and hospitals.

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.

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 nursing homes and hospitals.
>

Spend a lot of time there?

On Tue, 15 Nov 2016 07:12:47 -0800, The New Other Guy
> wrote:

>On Tue, 15 Nov 2016 05:49:23 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Tuesday, November 15, 2016 at 7:03:24 AM UTC-5, The New Other Guy wrote:
>>> On Tue, 15 Nov 2016 05:16:26 -0500, Gary > wrote:
>>>
>>> >The New Other Guy wrote:
>>> >>
>>> >> On Tue, 15 Nov 2016 09:40:59 -0000, "Ophelia" >
>>> >> wrote:
>>> >>
>>> >> >"Brooklyn1" wrote in message
>>> >> >news >>> >> >
>>> >> >Simmering in Voluptious PIAZZA Cookware, none better:
>>> >> >http://i67.tinypic.com/15xlb7m.jpg
>>> >> >Plated:
>>> >> >http://i67.tinypic.com/k19s9f.jpg
>>> >> >
>>> >> >===
>>> >> >
>>> >> >That looks lovely!!!
>>> >>
>>> >> Pot roast LOOKS like, well, POT ROAST!
>>> >
>>> >My only problem with them is that they always taste like pot roast.
>>>
>>> Well, I'd certainly HOPE SO!
>>
>>Gary's mother made lousy pot roast. However, he likes _[LOUSY]_ beef stew. We
>>can't quite convince him that there's hardly an iota of difference
>>between the two.
>
>You mean OTHER than that the meat is already cut up for stew??
>
>The seasoning used by different people can make a huge difference in taste
>and personal experience in food.

Gary wouldn't know, his braised beef benchmark is Dinty Moore. I
think chuck makes lousy pot roast, if cooked tender enough to chew it
falls into strings... and it's much too fatty. Chuck is fine for
grinding or grilling, but still I remove all the chunks of fat. I
want my pot roast to be sliceable and chuck is not. That was a 4 1/2
lb top round roast, tied, well browned, and braised very slowly in
Genneseee ale and canned diced tomatoes. Was well seasoned with
s n'p, a big pinch of msg, marjoram, bay leaves, and the last of the
curly leaf parsley from my garden, a big bunch, and four whole onions,
and six fat garlic cloves slivered. Total cooking time almost five
hours plus a couple hours prep work. Veggies are added after the meat
is cooking about two hours, then added in the order needed to cook
correctly. A properly prepared pot roast requires time and
attention... or like Gary open a tin of Dinty Moore into a ferret bowl
and give it three minutes in the nuker. I long ago tried Dinty Moore,
once was enough, yik. Everyone who has eaten my pot roast has asked
why theirs never turns out so good. After hearing their method I know
why right away, they cook it from start to finish in about one hour
and boil the **** out of it, or use a crock pot, either way they end
up with a heap of tasteless strings swimming in fat and veggies either
practically raw or cooked to mush. I never use wine for cooking,
ruins the wine and ruins the food... beer is a far better cooking
liquid... even great for bread dough. Next you grind meat for
saw-seege add brewski.. even fabulous added to home ground burgers,
meat loaf too. Naturally if you eat store bought ground mystery meat
you'd eat shit.

On Tuesday, November 15, 2016 at 9:20:44 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Gary's mother made lousy pot roast. However, he likes beef stew. We
> > can't quite convince him that there's hardly an iota of difference
> > between the two.
>
> Silly, isn't it? I've made both myself and yes, I do love a homemade
> beef stew.
>
> Anyway, don't blame my mom dammit.
>
> My pot roast history:
> - several made by mom
> - several made by wife
> - a couple of tries myself (using different recipes)
> - once made by a friend who invited me to dinner
>
> All of them were a bland watery waste of meat.
> IMO, would be better to make a vegetarian pot roast.
> Save the meat for something better and just use bouillon.
>
> One problem I have (and look at Sheldon's plate)
> Potatoes, carrots cut too large.
> Bite into the potato and get a bit of flavor then bland potato
> Same with large carrot pieces. Bite into one and
> it tastes too much like carrot.
> But it IS the traditional way.
> Bland veggies with a thin coating of the "gravy"
> And a whole boiled onion? A whole one?
> I would chop that up to incorporate into the gravy part
>
> I think the main difference between a pot roast and beef stew
> is that veggies are cut smaller and the beef is cut and browned
> before going in the pot. A large chunk of basically boiled
> beef is so bland.

Pot roast is browned. I'll grant you that stew has greater
browned surface area (and greater surface area for the gravy
to cling to).

> Look at Sheldons beef slices. They look so overcooked and
> dry on the end. Would you like a few slices of that on
> a plate without all the gravy?

Would you like stew without the gravy?

> This is where steak sauce
> got popular.
>
> Bottom line with me. I don't like any beef braised.

Gary, stew is braised.

> It's just slowly boiled beef and it's watered down and
> ruined. If it's a tough cut of beef, I'd rather cook
> it as a steak and spend a bit more time chewing the good flavor.
>
> To me, pot roast is a basically bland meal.
> I don't hate it but I sure would never look forward to having it.

Cindy Hamilton

On 11/15/2016 11:49 AM, Gary wrote:
> 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.
>
Simmered in water? Beef broth/stock/wine. Add herbs and spices.

Jill

On Tuesday, November 15, 2016 at 10:12:56 AM UTC-5, The New Other Guy wrote:
> On Tue, 15 Nov 2016 05:49:23 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, November 15, 2016 at 7:03:24 AM UTC-5, The New Other Guy wrote:
> >> On Tue, 15 Nov 2016 05:16:26 -0500, Gary > wrote:
> >>
> >> >The New Other Guy wrote:
> >> >>
> >> >> On Tue, 15 Nov 2016 09:40:59 -0000, "Ophelia" >
> >> >> wrote:
> >> >>
> >> >> >"Brooklyn1" wrote in message
> >> >> >news > >> >> >
> >> >> >Simmering in Voluptious PIAZZA Cookware, none better:
> >> >> >http://i67.tinypic.com/15xlb7m.jpg
> >> >> >Plated:
> >> >> >http://i67.tinypic.com/k19s9f.jpg
> >> >> >
> >> >> >===
> >> >> >
> >> >> >That looks lovely!!!
> >> >>
> >> >> Pot roast LOOKS like, well, POT ROAST!
> >> >
> >> >My only problem with them is that they always taste like pot roast.
> >>
> >> Well, I'd certainly HOPE SO!
> >
> >Gary's mother made lousy pot roast. However, he likes beef stew. We
> >can't quite convince him that there's hardly an iota of difference
> >between the two.
>
> You mean OTHER than that the meat is already cut up for stew??
>
> The seasoning used by different people can make a huge difference in taste
> and personal experience in food.

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

Cindy Hamilton

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

"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?

Cheri

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!"

On 11/15/2016 11:23 AM, 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
>
+1!

On 11/15/2016 11:35 AM, 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?
>
> Cheri

I don't think he wants to show us a plate of crow.

On 11/15/2016 11:36 AM, Sqwertz wrote:
> On Tue, 15 Nov 2016 03:30:20 -0800 (PST), Cindy Hamilton wrote:
>
>> On Tuesday, November 15, 2016 at 5:41:11 AM UTC-5, Bruce wrote:
>>
>>> Old people food.
>>
>> What don't you like about it?
>
> It's just a troll, people! Save your time an energy for serious
> posts.
>
> -sw
>

Got any Laredo 100s?

On 11/15/2016 11:39 AM, Sqwertz wrote:
> What's wrong with cooing with sweet onions?

Onion breath repulses your lover.

On Wed, 16 Nov 2016 04:07:49 +1100, 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.