Hide your eyes Gary!

We had cooler weather yesterday so I decided to use the oven. I actually did
the meat on top of the stove. Salt, pepper, parsley and bay leaf.

Purple, orange and yellow carrots cut on a slant and mixed with onions,
salt, pepper and parsley. Red potatoes cut in bite sized chunks with the
same seasonings. Olive oil on both.

Made a little dish of veggies minus the onions for the dog. I took some meat
out for him then let the meat and broth sit before defatting them. I then
mixed all together and made a gravy with sweet brown rice to thicken.

Super good!

On Tuesday, August 14, 2018 at 4:44:56 AM UTC-4, Julie Bove wrote:
> Hide your eyes Gary!
>
> We had cooler weather yesterday so I decided to use the oven. I actually did
> the meat on top of the stove. Salt, pepper, parsley and bay leaf.
>
> Purple, orange and yellow carrots cut on a slant

What is a purple carrot?

On Tue, 14 Aug 2018 04:04:39 -0700 (PDT), Thomas >
wrote:

>On Tuesday, August 14, 2018 at 4:44:56 AM UTC-4, Julie Bove wrote:
>> Hide your eyes Gary!
>>
>> We had cooler weather yesterday so I decided to use the oven. I actually did
>> the meat on top of the stove. Salt, pepper, parsley and bay leaf.
>>
>> Purple, orange and yellow carrots cut on a slant
>
>What is a purple carrot?

It's a carrot of colour purple.

On Tuesday, August 14, 2018 at 3:44:56 AM UTC-5, Julie Bove wrote:
> Hide your eyes Gary!
>
> We had cooler weather yesterday so I decided to use the oven. I actually did
> the meat on top of the stove. Salt, pepper, parsley and bay leaf.
>
> Purple, orange and yellow carrots cut on a slant and mixed with onions,
> salt, pepper and parsley. Red potatoes cut in bite sized chunks with the
> same seasonings. Olive oil on both.
>
> Made a little dish of veggies minus the onions for the dog. I took some meat
> out for him then let the meat and broth sit before defatting them. I then
> mixed all together and made a gravy with sweet brown rice to thicken.
>
> Super good!

Sounds YUM!! I like making a roux to thicken the pan juice to make gravy, but any thickener will do! Sweet brown rice sounds yummy!

John Kuthe...

On Tuesday, August 14, 2018 at 7:04:43 AM UTC-4, Thomas wrote:
> On Tuesday, August 14, 2018 at 4:44:56 AM UTC-4, Julie Bove wrote:
> > Hide your eyes Gary!
> >
> > We had cooler weather yesterday so I decided to use the oven. I actually did
> > the meat on top of the stove. Salt, pepper, parsley and bay leaf.
> >
> > Purple, orange and yellow carrots cut on a slant
>
> What is a purple carrot?

Here's the nerd's answer:

It is a carrot with anthocyanins (the same family of chemicals that
make purple cabbage purple).

Cindy Hamilton

On 8/14/2018 4:44 AM, Julie Bove wrote:
> Hide your eyes Gary!
>
> We had cooler weather yesterday so I decided to use the oven. I actually
> did the meat on top of the stove. Salt, pepper, parsley and bay leaf.
>
> Purple, orange and yellow carrots cut on a slant and mixed with onions,
> salt, pepper and parsley. Red potatoes cut in bite sized chunks with the
> same seasonings. Olive oil on both.
>
> Made a little dish of veggies minus the onions for the dog. I took some
> meat out for him then let the meat and broth sit before defatting them.
> I then mixed all together and made a gravy with sweet brown rice to
> thicken.
>
> Super good!

I like pot roast. I do wonder why you didn't just cook the roast in the
oven (since you were using it) and put the vegetables in the same pot
with the seasonings in water or broth. Or roast them alongside (timing
adjusted). But hey, your call. I'm glad you enjoyed it.

Jill

On Tuesday, August 14, 2018 at 10:38:44 AM UTC-4, Cindy Hamilton wrote:
> On Tuesday, August 14, 2018 at 7:04:43 AM UTC-4, Thomas wrote:
> > On Tuesday, August 14, 2018 at 4:44:56 AM UTC-4, Julie Bove wrote:
> > > Hide your eyes Gary!
> > >
> > > We had cooler weather yesterday so I decided to use the oven. I actually did
> > > the meat on top of the stove. Salt, pepper, parsley and bay leaf.
> > >
> > > Purple, orange and yellow carrots cut on a slant
> >
> > What is a purple carrot?
>
> Here's the nerd's answer:
>
> It is a carrot with anthocyanins (the same family of chemicals that
> make purple cabbage purple).
>
> Cindy Hamilton

Needed a nerd's answer. Thanks. Never saw one.

On Tue, 14 Aug 2018 04:04:39 -0700 (PDT), Thomas >
wrote:

>On Tuesday, August 14, 2018 at 4:44:56 AM UTC-4, Julie Bove wrote:
>> Hide your eyes Gary!
>>
>> We had cooler weather yesterday so I decided to use the oven. I actually did
>> the meat on top of the stove. Salt, pepper, parsley and bay leaf.
>>
>> Purple, orange and yellow carrots cut on a slant
>
>What is a purple carrot?

Aroused! LOL

https://www.amazon.com/colorful-carr...rful%20carrots

On Tuesday, August 14, 2018 at 4:38:44 AM UTC-10, Cindy Hamilton wrote:
>
> Here's the nerd's answer:
>
> It is a carrot with anthocyanins (the same family of chemicals that
> make purple cabbage purple).
>
> Cindy Hamilton

Anthocyanin pie is a popular dessert on this rock.

https://cinnamonandcoriander.com/wp-...ia-topping.jpg

"Thomas" > wrote in message
...
> On Tuesday, August 14, 2018 at 4:44:56 AM UTC-4, Julie Bove wrote:
>> Hide your eyes Gary!
>>
>> We had cooler weather yesterday so I decided to use the oven. I actually
>> did
>> the meat on top of the stove. Salt, pepper, parsley and bay leaf.
>>
>> Purple, orange and yellow carrots cut on a slant
>
> What is a purple carrot?

https://www.healwithfood.org/health-...-cultivars.php

"jmcquown" > wrote in message
news
> On 8/14/2018 4:44 AM, Julie Bove wrote:
>> Hide your eyes Gary!
>>
>> We had cooler weather yesterday so I decided to use the oven. I actually
>> did the meat on top of the stove. Salt, pepper, parsley and bay leaf.
>>
>> Purple, orange and yellow carrots cut on a slant and mixed with onions,
>> salt, pepper and parsley. Red potatoes cut in bite sized chunks with the
>> same seasonings. Olive oil on both.
>>
>> Made a little dish of veggies minus the onions for the dog. I took some
>> meat out for him then let the meat and broth sit before defatting them. I
>> then mixed all together and made a gravy with sweet brown rice to
>> thicken.
>>
>> Super good!
>
> I like pot roast. I do wonder why you didn't just cook the roast in the
> oven (since you were using it) and put the vegetables in the same pot with
> the seasonings in water or broth. Or roast them alongside (timing
> adjusted). But hey, your call. I'm glad you enjoyed it.

Because proportionally I use a ton of veggies and I have found when I do the
carrots and potatoes at the same time, it doesn't work so well. By cooking
them separately, I can pull one pan out if they get done too soon. Plus it's
far easier to thicken the gravy and defat the meat if I only have to pull
out the meat. Trying to get all that liquid out around the veggies can be
tricky.

On 8/14/2018 5:37 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> news
>> On 8/14/2018 4:44 AM, Julie Bove wrote:
>>> Hide your eyes Gary!
>>>
>>> We had cooler weather yesterday so I decided to use the oven. I
>>> actually did the meat on top of the stove. Salt, pepper, parsley and
>>> bay leaf.
>>>
>>> Purple, orange and yellow carrots cut on a slant and mixed with
>>> onions, salt, pepper and parsley. Red potatoes cut in bite sized
>>> chunks with the same seasonings. Olive oil on both.
>>>
>>> Made a little dish of veggies minus the onions for the dog. I took
>>> some meat out for him then let the meat and broth sit before
>>> defatting them. I then mixed all together and made a gravy with
>>> sweet brown rice to thicken.
>>>
>>> Super good!
>>
>> I like pot roast.* I do wonder why you didn't just cook the roast in
>> the oven (since you were using it) and put the vegetables in the same
>> pot with the seasonings in water or broth.* Or roast them alongside
>> (timing adjusted).* But hey, your call.* I'm glad you enjoyed it.
>
> Because proportionally I use a ton of veggies and I have found when I
> do the carrots and potatoes at the same time, it doesn't work so well.
> By cooking them separately, I can pull one pan out if they get done
> too soon. Plus it's far easier to thicken the gravy and defat the meat
> if I only have to pull out the meat. Trying to get all that liquid out
> around the veggies can be tricky.

* You don't own a baster ? I use one to get the au jus from the slow
cooker when I use it to make gravy .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

Terry Coombs wrote:
> On 8/14/2018 5:37 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> news
>>> On 8/14/2018 4:44 AM, Julie Bove wrote:
>>>> Hide your eyes Gary!
>>>>
>>>> We had cooler weather yesterday so I decided to use the oven. I
>>>> actually did the meat on top of the stove. Salt, pepper, parsley and
>>>> bay leaf.
>>>>
>>>> Purple, orange and yellow carrots cut on a slant and mixed with
>>>> onions, salt, pepper and parsley. Red potatoes cut in bite sized
>>>> chunks with the same seasonings. Olive oil on both.
>>>>
>>>> Made a little dish of veggies minus the onions for the dog. I took
>>>> some meat out for him then let the meat and broth sit before
>>>> defatting them. I then mixed all together and made a gravy with
>>>> sweet brown rice to thicken.
>>>>
>>>> Super good!
>>>
>>> I like pot roast. I do wonder why you didn't just cook the roast in
>>> the oven (since you were using it) and put the vegetables in the same
>>> pot with the seasonings in water or broth. Or roast them alongside
>>> (timing adjusted). But hey, your call. I'm glad you enjoyed it.
>>
>> Because proportionally I use a ton of veggies and I have found when I
>> do the carrots and potatoes at the same time, it doesn't work so well.
>> By cooking them separately, I can pull one pan out if they get done
>> too soon. Plus it's far easier to thicken the gravy and defat the meat
>> if I only have to pull out the meat. Trying to get all that liquid out
>> around the veggies can be tricky.
>
> You don't own a baster ? I use one to get the au jus from the slow
> cooker when I use it to make gravy .
>

You do know that won't work for her, don't you?

On 8/14/2018 6:37 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> news
>> On 8/14/2018 4:44 AM, Julie Bove wrote:
>>> Hide your eyes Gary!
>>>
>>> We had cooler weather yesterday so I decided to use the oven. I
>>> actually did the meat on top of the stove. Salt, pepper, parsley and
>>> bay leaf.
>>>
>>> Purple, orange and yellow carrots cut on a slant and mixed with
>>> onions, salt, pepper and parsley. Red potatoes cut in bite sized
>>> chunks with the same seasonings. Olive oil on both.
>>>
>>> Made a little dish of veggies minus the onions for the dog. I took
>>> some meat out for him then let the meat and broth sit before
>>> defatting them. I then mixed all together and made a gravy with sweet
>>> brown rice to thicken.
>>>
>>> Super good!
>>
>> I like pot roast.* I do wonder why you didn't just cook the roast in
>> the oven (since you were using it) and put the vegetables in the same
>> pot with the seasonings in water or broth.* Or roast them alongside
>> (timing adjusted).* But hey, your call.* I'm glad you enjoyed it.
>
> Because proportionally I use a ton of veggies and I have found when I do
> the carrots and potatoes at the same time, it doesn't work so well. By
> cooking them separately, I can pull one pan out if they get done too
> soon. Plus it's far easier to thicken the gravy and defat the meat if I
> only have to pull out the meat. Trying to get all that liquid out around
> the veggies can be tricky.

Uh, okay. I'm late getting back to this. I merely meant, since you
were already using the oven, you could have cooked the meat in the oven,
too. Adjusting for cooking times of the various veggies.

I understand you didn't want to cook the meat and the veggies together
in water or broth - it was merely an alternate suggestion which could
also have been done in the oven.

I thought your point was it finally cooled off enough for you to use the
oven. I just wondered why you didn't cook the roast in the oven, too.
No biggie.

Jill <---uses her oven year round when something calls for it