Mississippi Pot Roast

[bob]

https://belleofthekitchen.com/mississippi-pot-roast/

Gonna make it. Gets rave reviews. It's not high class .. which works for me.

I don't have a slow cooker but will do it in the oven. It has been
around for a long time (90's) but I've only recently discovered the
recipe.

It only has 5 ingredients.

Anyone made this before?

[itsjoan...@webtv.net]

I haven't but it does sound good and yes, it got rave reviews.

I don't have a chuck roast in the freezer but I do have a bottom round
roast and pretty sure it would just a tasty. A crockpot/slow cooker will
make any meat super tender. But since you don't have a slow cooker
make sure you seal your baking dish well and cook it in a low, low oven
for several hours.

Santa Claus should have brought you a crockpot/slow cooker for Christmas.

[Dave Smith]

On Mon, 10 Jan 2022 13:13:40 -0700, bob <bobs...@sympatico.com>
wrote:

Yes. Ghe Ghe Ghe :)))))))))))
--
This is NOT a post by Dave Smith

[Ed Pawlowski]

I'd leave out the peppers. Not so sure about the ranch dressing but
would try it. Browning the meat first adds flavor too. That is the
down side of a crock pot.

[itsjoan...@webtv.net]

On Monday, January 10, 2022 at 3:27:51 PM UTC-6, Ed Pawlowski wrote:
> >
> I'd leave out the peppers. Not so sure about the ranch dressing but
> would try it. Browning the meat first adds flavor too. That is the
> down side of a crock pot.
>

That was my first thought, too, but reading the reviews everybody liked
the pepper in the dish. Maybe only put half the amount called for??

He could dirty a skillet and brown the meat before placing it in whatever
dish he's going to cook it in.

[Dave Smith]

[Dave Smith]

[Dave Smith]

[bob]

Will do. I'll ask for one next year, and I'll ask him to bring you a
chucky roast. ;)

[bob]

Funny that you say that. The recipe sounds crazy. I have never bought
a packet of anything other than yeast to cook with and I don't even
like ranch dressing. I love pepperoncini peppers and of course butter.
When I make braised meat and peppers, I usually use pablano or
Hatch/Big Jim peppers. I think that the vinegar in the perpperoncini
may be the key to this. So we will see how it goes.

[Dave Smith]

On Mon, 10 Jan 2022 16:20:55 -0700, bob <bobs...@sympatico.com>
wrote:

[Dave Smith]

On Mon, 10 Jan 2022 16:10:03 -0700, bob <bobs...@sympatico.com>
wrote:

[itsjoan...@webtv.net]

On Monday, January 10, 2022 at 2:13:45 PM UTC-6, bob wrote:
>

> https://belleofthekitchen.com/mississippi-pot-roast/
>
> Gonna make it. Gets rave reviews. It's not high class .. which works for me.
>

Bob, I headed over YouTube to watch some videos and as soon as I entered
this was right in my face to view. Hahahaaaa, I did not search for it but I
thought you might find it interesting. She made one or two changes but it's
essentially the same recipe.

https://www.youtube.com/watch?v=wrnDchimf8U

[Michael Trew]

I picked up a 40 year old $7 Good-Will crock pot for a work pot luck 8
years ago. Works like a charm! It is mainly used for pot lucks... I
only wish that it had a "keep warm" setting (just low/high/off).

[Dave Smith]

[Dave Smith]

[bruce bowser]

I always thought everyone used brand new cookware.

[Gary]

Ah but only a momentary "down side."

From what I see here, pot roast is the same as beef stew only the beef
is cut to bite size and seared before cooking as stew.

I like the pre-cut to bite size beef and pan seared first then all goes
into a crock pot. A little bit of flour goes in there at some point to
thicken the water. Good food.

With my old pot roasts, never any browning first and nothing used to
thicken the water after cooking. Just a spoon of plain weak beef broth
spooned over the mess on the plate. It was always so very bland and,
imo, the perfect way to ruin a nice chunk of beef.

[Cindy Hamilton]

Or Bob could dirty at dutch oven and brown and braise the pot roast in the
same vessel. Considering he doesn't own a crockpot.

Cindy Hamilton

[Cindy Hamilton]

As you wish. I've never liked the results from a crockpot. Too soft,
everything cooked down to the same flavor and consistency. If
you're going to remedy those flaws, you'll do so much extra work that
you might as well cook in the oven or on the stovetop.

Cindy Hamilton

[Cindy Hamilton]

I always sear the meat first for pot roast and use plenty of flavorful
ingredients, and flour as a thickener. Don't blame the pot roast for
your bad technique.

Cindy Hamilton

[dsi1]

That looks like overcooked pot roast i.e., pulled beef. The recipe seems fine but that's not pot roast. This is pot roast.

https://photos.app.goo.gl/bG9qiKaWahFUsGed6

[Gary]

But it wasn't my technique. It was my moms and my ex-wifes. Because of
that, I've never made it myself.

I always cut those roasts into steaks and pan seared and fried. A little
chewy but always a good flavor.

[Janet]

"au jus gravy mix"

Oh dear America.

Janet UK

[Cindy Hamilton]

What cut of beef is that?

Chuck pot roast can't be sliced like that. It's usually only about
an inch or so thick:

<https://www.beefitswhatsfordinner.com/cuts/cut/2478/7-bone-chuck-roast>

I generally aim for chunks rather than shreds, though.

Cindy Hamilton

[Cindy Hamilton]

On Tuesday, January 11, 2022 at 8:17:24 AM UTC-5, Janet wrote:
> "au jus gravy mix"
>
> Oh dear America.

We don't all cook that way. I'd bet we're pretty evenly divided between:

1. Cook properly from scratch
2. Cook using shortcuts like au jus gravy mix
3. Don't cook at all; live on frozen dinners and take-away

There has been a Renaissance of interest in cooking over the past
20 years or so. It's not reflected here, of course, because everybody
comes to RFC with a lifetime of ingrained habits.

Cindy Hamilton

[Janet]

In article <85487cc7-07c6-4ca3...@googlegroups.com>,
angelica...@yahoo.com says...

Its not the recipe that made me laugh. Just the name of the
ingredient.


Janet UK

[Cindy Hamilton]

It is risible. I imagine it's a powder that is intended to be mixed up
and produce a salty fluid that is vaguely beefy.

Really, in a country where people call Bolognaise "tomato gravy", referring
to "au jus gravy" is not a big deal.

OTOH, calling it "tomato gravy" could be construed as a legitimate part
of the immigrant experience.
"What do you call that wet stuff you put on food?"
"Gravy".
"Ok, this is tomato gravy."

Cindy Hamilton

[Graham]

Have you ever had a waiter say to you: "Would you like some au jus with
that?"

[bob]

They were watching you! Yes nice video. I actually talked to someone
who has made this and they said
"too salty" but good. Again I think the uniqueness is the pepperoncini peppers.

I'm going to make my own seasoning like what is used in ranch
dressing(3rd ingredient is SALT). And not use the packet of au jus
(will use home made broth) Also I'm not going to cook it to shreds.
When I need shreds I can always do pulled pork.

[Dave Smith]

On 2022-01-11 4:53 a.m., Gary wrote:
> On 1/10/2022 4:27 PM, Ed Pawlowski wrote:
>> On 1/10/2022 3:13 PM, bob wrote:
>>> https://belleofthekitchen.com/mississippi-pot-roast/
>>>
>>> Gonna make it.  Gets rave reviews. It's not high class .. which works
>>> for me.
>>>
>>> I don't have a slow cooker but will do it in the oven.  It has been
>>> around for a long time (90's) but I've only recently discovered the
>>> recipe.
>>>
>>> It only has 5 ingredients.
>>>
>>> Anyone made this before?
>>>
>>
>> I'd leave out the peppers.  Not so sure about the ranch dressing but
>> would try it.  Browning the meat first adds flavor too.  That is the
>> down side of a crock pot.
>
> Ah but only a momentary "down side."
>
> From what I see here, pot roast is the same as beef stew only the beef
> is cut to bite size and seared before cooking as stew.

Pot roast usually has some onion, celery and carrot added to the
braising liquid for flavour. Stew usually has potatoes, carrots, and
other vegetables to make a more complete meal.

> With my old pot roasts, never any browning first and nothing used to
> thicken the water after cooking. Just a spoon of plain weak beef broth
> spooned over the mess on the plate. It was always so very bland and,
> imo, the perfect way to ruin a nice chunk of beef.

> Any pot roast I have cooked was browned on all sides before the braising
liquid was added. Onion, garlic and carrot are added for flavour and the
liquid is thickened near the end.

[Cindy Hamilton]

On Tuesday, January 11, 2022 at 11:15:36 AM UTC-5, Graham wrote:

> Have you ever had a waiter say to you: "Would you like some au jus with
> that?"

Not that I can recall. I've seen countless menus that say "with au jus", though.

Cindy Hamilton

[Cindy Hamilton]

On Tuesday, January 11, 2022 at 11:49:22 AM UTC-5, Dave Smith wrote:

> Pot roast usually has some onion, celery and carrot added to the
> braising liquid for flavour. Stew usually has potatoes, carrots, and
> other vegetables to make a more complete meal.

Usually, but not universally. Sometimes beef stew is just braised
chunks of beef with other flavorings. My husband doesn't like
cooked carrots (so I don't add chunks of carrot) and prefers his
served over noodles (so I don't add potatoes). It still beef stew,
though.

> > With my old pot roasts, never any browning first and nothing used to
> > thicken the water after cooking. Just a spoon of plain weak beef broth
> > spooned over the mess on the plate. It was always so very bland and,
> > imo, the perfect way to ruin a nice chunk of beef.
> > Any pot roast I have cooked was browned on all sides before the braising
> liquid was added. Onion, garlic and carrot are added for flavour and the
> liquid is thickened near the end.

Gary just won't give up on it. I'm not going to give up on poking him about
it, either.

Cindy Hamilton

[Dave Smith]

On Tue, 11 Jan 2022 13:17:17 -0000, Janet <nob...@hame.cock> wrote:

>
>
> "au jus gravy mix"
>
> Oh dear America.

lol

[Dave Smith]

I have heard celebrity cooks talk about "the au jus".

[Dave Smith]

It's the use of French more than the mix itself.

[Dave Smith]

"Now with extra au jus!"

[Sheldon Martin]

On Tue, 11 Jan 2022 01:10:59 -0700, Dave Smith
<adavid...@sympatico.ca> wrote:

>On Tue, 11 Jan 2022 00:35:35 -0500, Michael Trew
><michae...@att.net> wrote:
>
>>On 1/10/2022 18:10, bob wrote:
>>> On 2022-01-10 20:58:17 +0000, itsjoan...@webtv.net said:
>>>
>>>> On Monday, January 10, 2022 at 2:13:45 PM UTC-6, bob wrote:
>>>>>
>>>>> https://belleofthekitchen.com/mississippi-pot-roast/
>>>>>
>>>>> Gonna make it. Gets rave reviews. It's not high class .. which works
>>>>> for me.
>>>>>

>>>>> I don't have a slow cooker.

Convert any top burner and it will become better at slow cooking than
any so-called slow cooker. For a few dollars one can buy a thingie
called a flame tamer, works on electric top burners same as gas... OR
cook a larger roast in a larger pot and employ a thermometer. Most
people who use a slow cooker haven't a clue at what temperature it's
cooking... many are not slow cookers. I had an expensive crock pot
but it had no temperature regulator/thermostat, went in the trash.

[Ed Pawlowski]

On 1/11/2022 12:19 PM, Sheldon Martin wrote:

>>>>>>
>>>>>> I don't have a slow cooker.
>
> Convert any top burner and it will become better at slow cooking than
> any so-called slow cooker. For a few dollars one can buy a thingie
> called a flame tamer, works on electric top burners same as gas... OR
> cook a larger roast in a larger pot and employ a thermometer. Most
> people who use a slow cooker haven't a clue at what temperature it's
> cooking... many are not slow cookers. I had an expensive crock pot
> but it had no temperature regulator/thermostat, went in the trash.

I use my grandmother's Club Aluminum Dutch oven. It is at least 90
years old and makes great pot roast on the stove top. Better than any
slow cooker. My daughter has dibs on it when I go.

[Sheldon Martin]

'Zactly! Well browned but not burned. I tie a roast to make it
easier to turn in the pot for browning... I don't want to stab it full
of holes with a fork.
A thickened translucent broth is my favorite part of a potroast or
stew. I'll ladle out a mugful for cook's treat.

[Sheldon Martin]

On Tue, 11 Jan 2022 03:22:13 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Monday, January 10, 2022 at 11:52:59 PM UTC-10, Gary wrote:
>> On 1/10/2022 4:27 PM, Ed Pawlowski wrote:
>> > On 1/10/2022 3:13 PM, bob wrote:
>> >> https://belleofthekitchen.com/mississippi-pot-roast/

That's Pulled Beef, a properly cooked pot roast is easily sliceable.

>> >> Gonna make it. Gets rave reviews. It's not high class .. which works
>> >> for me.
>> >>
>> >> I don't have a slow cooker but will do it in the oven. It has been
>> >> around for a long time (90's) but I've only recently discovered the
>> >> recipe.
>> >>
>> >> It only has 5 ingredients.
>> >>
>> >> Anyone made this before?
>> >>
>> >
>> > I'd leave out the peppers. Not so sure about the ranch dressing but
>> > would try it. Browning the meat first adds flavor too. That is the
>> > down side of a crock pot.
>> Ah but only a momentary "down side."
>>
>> From what I see here, pot roast is the same as beef stew only the beef
>> is cut to bite size and seared before cooking as stew.
>>
>> I like the pre-cut to bite size beef and pan seared first then all goes
>> into a crock pot. A little bit of flour goes in there at some point to
>> thicken the water. Good food.
>>
>> With my old pot roasts, never any browning first and nothing used to
>> thicken the water after cooking. Just a spoon of plain weak beef broth
>> spooned over the mess on the plate. It was always so very bland and,
>> imo, the perfect way to ruin a nice chunk of beef.
>
>That looks like overcooked pot roast i.e., pulled beef. The recipe seems fine but that's not pot roast. This is pot roast.
>
>https://photos.app.goo.gl/bG9qiKaWahFUsGed6

So long as you use google I'll never see your photos.

[Dave Smith]

On Tue, 11 Jan 2022 12:42:24 -0500, Sheldon Martin <penm...@aol.com>
wrote:

Internet can be a challenge for the elderly.

[dsi1]

Americans used to cook like that back in the 60's. What's old is new again.

https://www.youtube.com/watch?v=RA17_BuOZDg

[dsi1]

That's not a big deal to me. Is it to you?

[US Janet]

I've seen au jus packets and beef or chicken or pork gravy mix
packets. Never au jus gravy mix.

[bruce bowser]

-- https://www.target.com/p/mccormick-au-jus-gravy-mix-1oz/-/A-13391893?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&DFA=71700000012732781&CPNG=PLA_Grocery%2BShopping_Local%7CGrocery_Ecomm_Food_Bev&adgroup=SC_Grocery&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=c&location=9060351&targetid=aud-1453399008696:pla-455493619894&ds_rl=1246978&ds_rl=1248099&gclid=Cj0KCQiA8vSOBhCkARIsAGdp6RSdd32P8v-LKq2f3jzmcUvE4DIMLttLeaZwMv9wtzmgpYtHdVCK4kEaAtlxEALw_wcB&gclsrc=aw.ds

[itsjoan...@webtv.net]

On 1/11/2022 12:42 PM, Sheldon Martin <penm...@aol.com> wrote:
> So long as you use google I'll never see your photos.
>

Says the dinosaur that's still using AOL.

[bob]

It's out there. Simply marketing. A lot of hands will reach for Au Jus
gravy before Brown gravy.. They are probably exactly the same
ingredients.

[US Janet]

Huh. I still don't recall ever seeing that.

[Dave Smith]

On Tue, 11 Jan 2022 11:43:39 -0700, bob <bobs...@sympatico.com>
wrote:

It's a weird use of French. Literally translated 'au jus' means 'in
juice'. So when you ask for extra 'au jus' in a restaurant, you're
asking for more 'in juice'. And an 'au jus gravy mix' is an 'in juice
gravy mix'.

[Cindy Hamilton]

I prefer braising in the oven. The all-round heat gives a great result.

Cindy Hamilton

[Sheldon Martin]

I tried other carriers, I see nothing wrong with AOL. I'll admit that
AOL used to offer a lot more content but it's still fine for my needs.

[Sheldon Martin]

On Tue, 11 Jan 2022 09:59:29 -0800 (PST), dsi1

I don't appreciate having to enter my personal information to see your
pictures.

[Dave Smith]

On 2022-01-11 2:43 p.m., Sheldon Martin wrote:
> On Tue, 11 Jan 2022 09:59:29 -0800 (PST), dsi1

not pot roast. This is pot roast.
>>>>
>>>> https://photos.app.goo.gl/bG9qiKaWahFUsGed6
>>> So long as you use google I'll never see your photos.
>>
>> That's not a big deal to me. Is it to you?
>
> I don't appreciate having to enter my personal information to see your
> pictures.

They must be out for you. I see them without having to enter any
information.

[Sheldon Martin]

I add different ingredients at different times, a lot easier with a
pot on the stovetop. With liquid for braising it's all around heat as
well, actually more even heat. And I don't want to keep opening the
oven and losing the heat. Plus I don't appreciate having to lift the
pot out of the oven several times... maybe your pot is teensy... I
usually use a 12-16qt pot for pot roast. I'll usually choose a 10
pound roast for pot roast, and I need room for all the veggies... pot
roast meat shrinks a lot. I start adding the veggies towards the end,
I don't want mushy veggies.
Pot roast is a long slow cooking dish a whole day affair so I make a
lot, and freeze half for next time. I slice it all and then add back
the slices. I don't like pulled/shredded meat, that's not a pot
roast, I call that a fuck-up. I don't want pulled pork either...
pulled is for those who truly can't cook, some kitchen imbecile came
up with that alibi description for fucked-up pot roast. Pot roast is
braised slooowwlly til tender but easily sliceable, no shreds.

[Dave Smith]

On Tue, 11 Jan 2022 14:43:36 -0500, Sheldon Martin <penm...@aol.com>

It keeps trying to log you in because it remembers you but wants your
password to confirm. Can't you log out and try again? Then you can use
it without logging in.

[Dave Smith]

Uhm, Dit is mijn kikker. Ghe Ghe Ghe.

[Dave Smith]

On Tue, 11 Jan 2022 13:37:38 -0500, "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

Yes. Ghe Ghe Ghe :)))))))))))

[Dave Smith]

On Tue, 11 Jan 2022 11:43:39 -0700, bob <bobs...@sympatico.com>
wrote:

[Dave Smith]

On Tue, 11 Jan 2022 10:20:24 -0800 (PST), bruce bowser

[Dave Smith]

[Cindy Hamilton]

On Tuesday, January 11, 2022 at 3:32:55 PM UTC-5, Sheldon wrote:
> On Tue, 11 Jan 2022 11:03:02 -0800 (PST), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> >On Tuesday, January 11, 2022 at 12:37:04 PM UTC-5, Ed Pawlowski wrote:
> >> On 1/11/2022 12:19 PM, Sheldon Martin wrote:
> >>
> >> >>>>>>
> >> >>>>>> I don't have a slow cooker.
> >> >
> >> > Convert any top burner and it will become better at slow cooking than
> >> > any so-called slow cooker. For a few dollars one can buy a thingie
> >> > called a flame tamer, works on electric top burners same as gas... OR
> >> > cook a larger roast in a larger pot and employ a thermometer. Most
> >> > people who use a slow cooker haven't a clue at what temperature it's
> >> > cooking... many are not slow cookers. I had an expensive crock pot
> >> > but it had no temperature regulator/thermostat, went in the trash.
> >> I use my grandmother's Club Aluminum Dutch oven. It is at least 90
> >> years old and makes great pot roast on the stove top. Better than any
> >> slow cooker. My daughter has dibs on it when I go.
> >
> >I prefer braising in the oven. The all-round heat gives a great result.
> >
> >Cindy Hamilton
> I add different ingredients at different times, a lot easier with a
> pot on the stovetop.

What ingredients do you add at different times? Ah, I see below
that it's veggies of some sort.

> With liquid for braising it's all around heat as
> well, actually more even heat.

On the stovetop, the heat comes from the bottom. In the
oven, it's also radiated from the oven walls.

> And I don't want to keep opening the
> oven and losing the heat. Plus I don't appreciate having to lift the
> pot out of the oven several times... maybe your pot is teensy... I
> usually use a 12-16qt pot for pot roast.

About 6 quarts.

> I'll usually choose a 10
> pound roast for pot roast,

I don't need that much meat. A four-pound 7-bone chuck roast
<https://www.beefitswhatsfordinner.com/cuts/cut/2478/7-bone-chuck-roast>
is as much pot roast as I want, and I don't like reheated meat.
The leftovers are good for sandwiches, though.

> and I need room for all the veggies... pot
> roast meat shrinks a lot. I start adding the veggies towards the end,
> I don't want mushy veggies.

I don't add veggies.

> Pot roast is a long slow cooking dish a whole day affair so I make a
> lot, and freeze half for next time. I slice it all and then add back
> the slices.

It's impossible to slice a 7-bone chuck roast. It's just not the right shape.
It ends up in chunks on the plate, then the diner can cut it up as he/she
pleases. It cooks in two or three hours in the oven.

Cindy Hamilton

[Dave Smith]

On Tue, 11 Jan 2022 15:32:42 -0500, Sheldon Martin <penm...@aol.com>
wrote:

[Dave Smith]

[Dave Smith]

On Tue, 11 Jan 2022 12:48:33 -0800 (PST), Cindy Hamilton

[Bryan Simmons]

On Monday, January 10, 2022 at 2:13:45 PM UTC-6, bob wrote:
> https://belleofthekitchen.com/mississippi-pot-roast/

>
> Gonna make it. Gets rave reviews. It's not high class .. which works for me.
>
> I don't have a slow cooker but will do it in the oven. It has been
> around for a long time (90's) but I've only recently discovered the
> recipe.
>
> It only has 5 ingredients.
>
> Anyone made this before?
>

Mississippi is the shithole of the USA, and this is a trashy recipe.
This isn't cooking. It's mixing up pig slop. How many generations
since they had to set mammy free, and these White Southerners
still haven't learned to cook for themselves?

--Bryan

[Dave Smith]

[Ophelia]

A young neighbour laddie mentioned "pulling his pork", I shall ask about his recipe.

[Dave Smith]

[Sheldon Martin]

On Tue, 11 Jan 2022 09:02:22 -0800 (PST), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Tuesday, January 11, 2022 at 11:49:22 AM UTC-5, Dave Smith wrote:
>
>> Pot roast usually has some onion, celery and carrot added to the
>> braising liquid for flavour. Stew usually has potatoes, carrots, and
>> other vegetables to make a more complete meal.
>
>Usually, but not universally. Sometimes beef stew is just braised
>chunks of beef with other flavorings. My husband doesn't like
>cooked carrots (so I don't add chunks of carrot) and prefers his
>served over noodles (so I don't add potatoes). It still beef stew,
>though.

I cook both stew and pot roast with lots of veggies, celery, carrots,
potatoes, green beans, onions and garlic of course. Sometimes chunks
of squash and eggplant, and romas, parsley and dillweed too. I'll
sometimes serve it over egg noodles and still add potatoes for next
time. We always have lots of greenbeans from the garden, cut to one
inch lengths, not cooked but frozen. We both like cooked carrots. My
wife likes garlic but not onions, I peel and remove the ends but cook
them whole, adds good flavor but she won't eat them, I do. I enjoy
whole onions cooked in stew or pot roast.

>> > With my old pot roasts, never any browning first and nothing used to
>> > thicken the water after cooking. Just a spoon of plain weak beef broth
>> > spooned over the mess on the plate. It was always so very bland and,
>> > imo, the perfect way to ruin a nice chunk of beef.

I always brown meat for stew or pot roast. I've never added beef
broth, braised beef adds plenty beef flavor. Where will I get beef
broth when cooking stew or pot roast? I don't want any mystery
broth in my cooking.

>> > Any pot roast I have cooked was browned on all sides before the braising
>> liquid was added. Onion, garlic and carrot are added for flavour and the
>> liquid is thickened near the end.
>
>Gary just won't give up on it. I'm not going to give up on poking him about
>it, either.
>
>Cindy Hamilton

I always brown meat on all sides too, adds a lot more beefy flavor
than simmering beef in water.

[Dave Smith]

On Tue, 11 Jan 2022 16:26:14 -0500, Sheldon Martin <penm...@aol.com>
wrote:

Uhm, Ghe Ghe Ghe. This is my frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Hank Rogers]

Sheldon Martin wrote:
> On Tue, 11 Jan 2022 03:22:13 -0800 (PST), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
>> On Monday, January 10, 2022 at 11:52:59 PM UTC-10, Gary wrote:
>>> On 1/10/2022 4:27 PM, Ed Pawlowski wrote:
>>>> On 1/10/2022 3:13 PM, bob wrote:
>>>>> https://belleofthekitchen.com/mississippi-pot-roast/
>
> That's Pulled Beef, a properly cooked pot roast is easily sliceable.
>

>>>>> Gonna make it. Gets rave reviews. It's not high class .. which works
>>>>> for me.
>>>>>
>>>>> I don't have a slow cooker but will do it in the oven. It has been
>>>>> around for a long time (90's) but I've only recently discovered the
>>>>> recipe.
>>>>>
>>>>> It only has 5 ingredients.
>>>>>
>>>>> Anyone made this before?
>>>>>
>>>>

>>>> I'd leave out the peppers. Not so sure about the ranch dressing but
>>>> would try it. Browning the meat first adds flavor too. That is the
>>>> down side of a crock pot.
>>> Ah but only a momentary "down side."
>>>
>>> From what I see here, pot roast is the same as beef stew only the beef
>>> is cut to bite size and seared before cooking as stew.
>>>
>>> I like the pre-cut to bite size beef and pan seared first then all goes
>>> into a crock pot. A little bit of flour goes in there at some point to
>>> thicken the water. Good food.
>>>

>>> With my old pot roasts, never any browning first and nothing used to
>>> thicken the water after cooking. Just a spoon of plain weak beef broth
>>> spooned over the mess on the plate. It was always so very bland and,
>>> imo, the perfect way to ruin a nice chunk of beef.
>>

>> That looks like overcooked pot roast i.e., pulled beef. The recipe seems fine but that's not pot roast. This is pot roast.

>>
>> https://photos.app.goo.gl/bG9qiKaWahFUsGed6
>
> So long as you use google I'll never see your photos.
>

He probably don't give a shit Popeye.

[Ophelia]

There once was a rabbi named Keith
Who circumcised men with his teeth
It was not for the leisure
Or the sensual pleasure
But to get at the cheese underneath.

[Dave Smith]

On Tue, 11 Jan 2022 15:51:04 -0600, Hank Rogers <Ha...@nospam.invalid>
wrote:

[Dave Smith]

[Ed Pawlowski]

Since talking about this, I bought a piece of chuck to make later this
week. Fortunately, right at the meat case they have a person there to
take your mortgage application to pay for it.

Chuck used to be cheap, one of the things that made pot roast popular.
$8.99/lb. Probably could have found it cheaper but would have taken a
lot of time and gas.

[Ed Pawlowski]

On 1/11/2022 3:32 PM, Sheldon Martin wrote:

>
> I add different ingredients at different times, a lot easier with a
> pot on the stovetop. With liquid for braising it's all around heat as
> well, actually more even heat. And I don't want to keep opening the
> oven and losing the heat. Plus I don't appreciate having to lift the
> pot out of the oven several times... maybe your pot is teensy... I
> usually use a 12-16qt pot for pot roast. I'll usually choose a 10
> pound roast for pot roast, and I need room for all the veggies... pot
> roast meat shrinks a lot. I start adding the veggies towards the end,
> I don't want mushy veggies.

That is beef stew with one big hunk of beef. Potatoes are boiled and
mashed, served with gravy. Another veggie on the side.

[dsi1]

Point taken. What has that got to do with me?

[itsjoan...@webtv.net]

On Tuesday, January 11, 2022 at 3:52:59 AM UTC-6, Gary wrote:
>
> With my old pot roasts, never any browning first and nothing used to
> thicken the water after cooking. Just a spoon of plain weak beef broth
> spooned over the mess on the plate. It was always so very bland and,
> imo, the perfect way to ruin a nice chunk of beef.
>

Ever heard of herbs and spices?? You and John would make perfect
roommates.

[itsjoan...@webtv.net]

On Tuesday, January 11, 2022 at 5:14:11 AM UTC-6, Cindy Hamilton wrote:
>
> On Monday, January 10, 2022 at 4:35:02 PM UTC-5, itsjoan...@webtv.net wrote:
> >
> > He could dirty a skillet and brown the meat before placing it in whatever
> > dish he's going to cook it in.
> >
> Or Bob could dirty at dutch oven and brown and braise the pot roast in the
> same vessel. Considering he doesn't own a crockpot.
>
> Cindy Hamilton
>
True.

He did not share what vessel he'd be preparing this roast in.

[itsjoan...@webtv.net]

On Tuesday, January 11, 2022 at 5:22:16 AM UTC-6, dsi1 wrote:
>
> > > On 1/10/2022 3:13 PM, bob wrote:
> > >
> > >> https://belleofthekitchen.com/mississippi-pot-roast/
> > >>

> That looks like overcooked pot roast i.e., pulled beef. The recipe seems fine but that's not pot roast. This is pot roast.
>
> https://photos.app.goo.gl/bG9qiKaWahFUsGed6
>

It looks pretty much the same as what you posted.

[itsjoan...@webtv.net]

On Tuesday, January 11, 2022 at 10:36:29 AM UTC-6, bob wrote:

>
> On 2022-01-11 01:21:52 +0000, itsjoan...@webtv.net said:
>
> > On Monday, January 10, 2022 at 2:13:45 PM UTC-6, bob wrote:
> >>
> >> https://belleofthekitchen.com/mississippi-pot-roast/
> >>

> >> Gonna make it. Gets rave reviews. It's not high class .. which works for me.
> >>

> > Bob, I headed over YouTube to watch some videos and as soon as I entered
> > this was right in my face to view. Hahahaaaa, I did not search for it but I
> > thought you might find it interesting. She made one or two changes but it's
> > essentially the same recipe.
> >
> > https://www.youtube.com/watch?v=wrnDchimf8U
> >
> They were watching you! Yes nice video. I actually talked to someone
> who has made this and they said
> "too salty" but good. Again I think the uniqueness is the pepperoncini peppers.
>
> I'm going to make my own seasoning like what is used in ranch
> dressing(3rd ingredient is SALT). And not use the packet of au jus
> (will use home made broth) Also I'm not going to cook it to shreds.
> When I need shreds I can always do pulled pork.
>
Report back when you've cooked it whether it delicious or terrible.

[itsjoan...@webtv.net]

On Tuesday, January 11, 2022 at 12:37:42 PM UTC-6, itsjoan...@webtv.net wrote:
>
> On 1/11/2022 12:42 PM, Sheldon Martin <penm...@aol.com> wrote:
> >

> > So long as you use google I'll never see your photos.
> >

> Says the dinosaur that's still using AOL.
>

That was funny, frog, as was David's comment about the elderly
and the internet.

[Bryan Simmons]

They would. They could have pet weasels, and John could say to
Gary, "I'll pull down my pants and show you my glabrous nads if
you'll pull down your pants and show me your useless dangler."

--Bryan

[itsjoan...@webtv.net]

Garish doesn't believe in 'old people sex,' he'd be safe.

[bob]

On 2022-01-11 11:22:13 +0000, dsi1 said:

> On Monday, January 10, 2022 at 11:52:59 PM UTC-10, Gary wrote:

>> On 1/10/2022 4:27 PM, Ed Pawlowski wrote:

>>> On 1/10/2022 3:13 PM, bob wrote:
>>>> https://belleofthekitchen.com/mississippi-pot-roast/
>>>>
>>>> Gonna make it. Gets rave reviews. It's not high class .. which works
>>>> for me.
>>>>

>>>> I don't have a slow cooker but will do it in the oven. It has been
>>>> around for a long time (90's) but I've only recently discovered the
>>>> recipe.
>>>>
>>>> It only has 5 ingredients.
>>>>
>>>> Anyone made this before?
>>>>
>>>
>>> I'd leave out the peppers. Not so sure about the ranch dressing but
>>> would try it. Browning the meat first adds flavor too. That is the
>>> down side of a crock pot.
>> Ah but only a momentary "down side."
>>
>> From what I see here, pot roast is the same as beef stew only the beef
>> is cut to bite size and seared before cooking as stew.
>>
>> I like the pre-cut to bite size beef and pan seared first then all goes
>> into a crock pot. A little bit of flour goes in there at some point to
>> thicken the water. Good food.
>>

>> With my old pot roasts, never any browning first and nothing used to
>> thicken the water after cooking. Just a spoon of plain weak beef broth
>> spooned over the mess on the plate. It was always so very bland and,
>> imo, the perfect way to ruin a nice chunk of beef.
>

> That looks like overcooked pot roast i.e., pulled beef. The recipe
> seems fine but that's not pot roast. This is pot roast.
>
> https://photos.app.goo.gl/bG9qiKaWahFUsGed6

If it's a roast and cooked in a pot, you have pot roast. Did you cook
it or is this a enhanced stock photo?

[GM]

Japan facts of the day

by Tyler Cowen January 11, 2022 at 2:51 pm in Current Affairs Political Science

Compared with the previous year, the survey showed a drop in the number of people who wanted to
work and study abroad, work with foreigners in Japan and learn foreign languages. Most notably
the percentage of those who wanted to “use English for a job” declined from its 2020 peak
by 10.6 points to 38 per cent.

[dsi1]

Oh, I cooked it alright. Your best bet is to do a Google image search to verify that it's an original photo. My guess is you're one of those sceptical Usenet types that don't believe anybody.

[GM]

The Citroën 2CV (French: deux chevaux(-vapeur), pronounced [dø ʃ(ə)vo (vapœʁ)], lit. "two
steam horse(power)s", meaning "two taxable horsepower") is an air-cooled front-engine,
front-wheel-drive, economy family car, introduced at the 1948 Paris Mondial de l'Automobile,
and manufactured by Citroën for model years 1948–1990

The motoring writer L. J. K. Setright described the 2CV as "the most intelligent application
of minimalism ever to succeed as a car", and a car of "remorseless rationality".

[dsi1]

I have seen one of those "2 Horses." It was a delight! The seat was made out of rattan and the top was a roll of canvas!

[Bryan Simmons]

I'm not suggesting that Gary would have sex with John, just a
childish you show me yours thing. I mean, neither of them are
gay. That's why the ferrets would have to be female.

--Bryan

[Ed Pawlowski]

What is stew in cooking?
stew, dish of meat, poultry, or fish, usually with vegetables, cooked in
liquid in a closed vessel over low heat. Prepared properly, the stew
never boils, but simmers at about 190 °F (88 °C), a process that
tenderizes tougher foods and mingles flavours.

[bob]

I'm sorry. I thought it was a compliment. Not seen a photo here yet
that looked so professional.

[Bryan Simmons]

Ovens go down to 170F, and the lower the better.

--Bryan

[dsi1]

I'm sorry for being so touchy. I'm used to this group always harassing me for the dumbest of little things. It's goofy as hell. Here's a picture my daughter took. She has an awesome eye.

https://photos.app.goo.gl/4Pe9kCQTGG6yL2L26

[Dave Smith]

Great picture.

[Dave Smith]

Uhm, Ghe Ghe Ghe. This is my frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Dave Smith]

On Tue, 11 Jan 2022 19:50:51 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:

[Michael Trew]

On 1/11/2022 16:13, Bryan Simmons wrote:

> On Monday, January 10, 2022 at 2:13:45 PM UTC-6, bob wrote:
>> https://belleofthekitchen.com/mississippi-pot-roast/
>>
>> Gonna make it. Gets rave reviews. It's not high class .. which works for me.
>>
>> I don't have a slow cooker but will do it in the oven. It has been
>> around for a long time (90's) but I've only recently discovered the
>> recipe.
>>
>> It only has 5 ingredients.
>>
>> Anyone made this before?
>>

> Mississippi is the shithole of the USA, and this is a trashy recipe.
> This isn't cooking. It's mixing up pig slop. How many generations
> since they had to set mammy free, and these White Southerners
> still haven't learned to cook for themselves?
>
> --Bryan

LOL

I hate to agree (as I wouldn't have worded it this way...), but anything
that calls for a packet of some kind of dry mix, I avoid that recipe
like the plague.

[Michael Trew]

On 1/11/2022 12:19, Sheldon Martin wrote:
> On Tue, 11 Jan 2022 01:10:59 -0700, Dave Smith
> <adavid...@sympatico.ca> wrote:
>
>> On Tue, 11 Jan 2022 00:35:35 -0500, Michael Trew
>> <michae...@att.net> wrote:
>>
>>> On 1/10/2022 18:10, bob wrote:

>>>> On 2022-01-10 20:58:17 +0000, itsjoan...@webtv.net said:
>>>>
>>>>> On Monday, January 10, 2022 at 2:13:45 PM UTC-6, bob wrote:
>>>>>>
>>>>>> https://belleofthekitchen.com/mississippi-pot-roast/
>>>>>>
>>>>>> Gonna make it. Gets rave reviews. It's not high class .. which works
>>>>>> for me.
>>>>>>

>>>>>> I don't have a slow cooker.
>
> Convert any top burner and it will become better at slow cooking than
> any so-called slow cooker. For a few dollars one can buy a thingie
> called a flame tamer, works on electric top burners same as gas...

Hmm... like this?

https://www.ebay.com/itm/2-pk-Flame-Tamer-Stovetop-SIMMER-Ring-Aluminum-HEAT-Diffuser-Gas-Electric-Range-/231611975908