Came out OK this time.
Used my cast iron dutch oven with tight fitting lid.
Only moisture was rendered fat on the bottom of the pot. - Mike

On Sun, 28 Jan 2007 19:00:55 -0500, Michael Horowitz
wrote:

Came out OK this time.
Used my cast iron dutch oven with tight fitting lid.
Only moisture was rendered fat on the bottom of the pot. - Mike


Hmm..I usually get plenty of moisture from the onions..which blends
with the meat juices.

You doing the recipe exactly as written?

Christine

On Sun, 28 Jan 2007 17:17:25 -0700, Christine Dabney
wrote:

On Sun, 28 Jan 2007 19:00:55 -0500, Michael Horowitz
wrote:

Came out OK this time.
Used my cast iron dutch oven with tight fitting lid.
Only moisture was rendered fat on the bottom of the pot. - Mike


Hmm..I usually get plenty of moisture from the onions..which blends
with the meat juices.

You doing the recipe exactly as written?

Christine


I''m so exact, I'm using a microscope and micrometer! - MIke

Michael Horowitz wrote:
Christine Dabney wrote:
Michael Horowitz wrote:
Only moisture was rendered fat on the bottom of the pot.

Hmm..I usually get plenty of moisture from the meat juices.

You doing the recipe exactly as written?

Christine I''m so exact, I'm using a microscope and micrometer!

No wonder you don't have any juice, you must have some mighty small
meat.

Sheldon

On Jan 28, 6:00 pm, Michael Horowitz wrote:
Came out OK this time.
Used my cast iron dutch oven with tight fitting lid.
Only moisture was rendered fat on the bottom of the pot. - Mike

What is so ****ing hard about making a goddamned pot-roast, you
troglodite? Jesus! Just get a piece of meat, brown it, put it in a
****ing dutch oven with some root vegetables and a bit of stock, and
let it cook for a couple of hours on the stove. Or in a 350 degree
oven. What part of that process can you not get through your ****ing
skull?

You'd better stick to Kraft mac and cheese and the McDonald's drive
through, it's more yer speed. LOL!!

"Christine Dabney" wrote in message
...
On Sun, 28 Jan 2007 19:00:55 -0500, Michael Horowitz
wrote:

Came out OK this time.
Used my cast iron dutch oven with tight fitting lid.
Only moisture was rendered fat on the bottom of the pot. - Mike


Hmm..I usually get plenty of moisture from the onions..which blends
with the meat juices.

You doing the recipe exactly as written?


You know, I just would not even want to try a recipe that calls for such
anal retentive instruction following.