On 4/25/2010 9:59 AM, Steve B wrote:
> > wrote in message
> ...
>> On a seniors group today, it was brought up by myself that it is better to
>> 'seal' the juices of Chicken or Red Meats by a quick browning in a fry pan
>> before using in a casserole or Slow cooking in a Crockpot.... Someone
>> produced this article...... Do any or all agree with the article or not?
>>
>> I have always sealed first before casseroling or Slow Cooker!
>>
>> http://www.chow.com/stories/11751
>>
>> Bigbazza (Barry) Oz
>
> I figure, what's the difference ........ I'm going to die anyway. So, I
> just do any darn thing I like, and don't listen to all the wailing that this
> is good and that is bad.
>
> One time, a friend of ours served some meat that was obviously overcooked.
> I took one look and said loudly, "AW, WILL YOU LOOK AT THAT MEAT! That's
> the same way Mah used to cook it." It sure lightened the moment.

Treated you like a god and kept putting burnt offerings in front of you
did she?