In article >,
blake murphy > wrote:

> On Sun, 29 Mar 2009 20:12:19 -0400, cybercat wrote:
>
> > "Dave Smith" > wrote:>
> >
> >> and I have a whole new appreciation for braised foods because they can be
> >> wonderful
> >>
> >
> > It's the deep browning and the very gentle cooking that does it for me,
> > with
> > beef and with pork. I use no canned broth or boullion crap. I usually
> > thicken with a little flour in a slurry just after I have returned all the
> > browned meat to the pan, for stew and pot roast. I would never use potatoes
> > to thicken, as I purposely put the russets in last so they will stay whole
> > and be velvety but not dissolve.
>
> i do that too with cubed russets. i wonder how common that is?
>
> your pal,
> blake

I personally use more reds or yukon golds.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.