Ed Pawlowski wrote:

> On 12/28/2019 6:09 AM, Cindy Hamilton wrote:
> > On Friday, December 27, 2019 at 7:42:08 PM UTC-5, cshenk wrote:
> > > dsi1 wrote:
> > >
> > > > On Friday, December 27, 2019 at 2:07:06 PM UTC-10, cshenk wrote:
> > > > > Terry Coombs wrote:
> > > > >
> > > > > > On 12/27/2019 1:07 PM, cshenk wrote:
> > > > > > > Terry Coombs wrote:
> > > > > > >
> > > > > > > > On 12/27/2019 12:43 PM, cshenk wrote:
> > > > > > > > > Got one going now.
> > > > > > > > >
> > > > > > > > > The meat is cut up stew beef (pot roast likely). I'd
> > > > > > > > > gotten 2 family packs for 3.99lb sale. I'd say I
> > > > > > > > > have a little over a lb in there.
> > > > > > > > >
> > > > > > > > > 3 smaller potatoes, cut fairly big
> > > > > > > > > 1/2 a larger onion, rustic cut
> > > > > > > > > 1 medium turnip, cubed
> > > > > > > > > 4 carrots
> > > > > > > > > 3 cloves garlic
> > > > > > > > > 2 bay leaves
> > > > > > > > > 2TB tomato paste powder
> > > > > > > > > 3 cubes beef bullion
> > > > > > > > > ~1/4C red wine
> > > > > > > > > ~1/2TB worstershire
> > > > > > > > > 1ts Whiskey smoked black pepper
> > > > > > > > > Water to cover
> > > > > > > > >
> > > > > > > > > Later, may add cornstarch to gloss the sauce.
> > > > > > > > >
> > > > > > > > >
> > > > > > >
> > > > >
> > >
https://www.amazon.com/photos/shared...nMh532ghgH2OsW
> > > > > > > > > In progress and simmering.
> >>>>>>> Â* Did you sear the meat before you put it in the slow cooker ?
> > > > > > We've
> > > > > > > > found that a good sear in the cast iron (then deglaze
> > > > > > > > with red wine and water) makes a world of difference in
> > > > > > > > the flavor - and negates the need for bouillon .
> > > > > > > Nope but I find that treatment seems to make the meat
> > > > > > > tough to chew. Stovetop seems to work the the other way
> > > > > > > on that (odd).
> > > > > >
> >>>>> Â* If it's tough you didn't simmer it long enough . Takes time to
> > > > > > break down that connective tissue .
> > > > >
> > > > > It's not tough at all because I don't sear it. It's long slow
> > > > > simmered in a crockpot.
> > > >
> > > > Searing stew meat as a first step is just something that people
> > > > say you have to do. It's the way they've always done things.
> > > > These days, I don't bother with that messy step. I don't bother
> > > > with searing a sous vide rib roast eather. Life is good.
> > > >
> > > >
> > >
https://www.amazon.com/photos/shared...lkai4rJecQ0BlX
> > >
> > > True, considering how many actually post cooking recipes here (as
> > > opposed to links to other online recipes), I'd say we have a
> > > derth of folks who actually COOK here.
> > >
> >
> > I actually cook. But I figure people aren't interested in grilled
> > chicken breast, scrambled eggs, lentil soup, vegetable soup, or the
> > many basic, easy, and quick preps I use to put dinner on the table
> > every night.
> >
> > Cindy Hamilton
> >
>
> Surely you've noticed we are a group of epicurean perfectionists with
> superior taste buds that don't eat common peasant foods.
>
> Lunch today will be foie gras with a side of caviar.

LOL, those would be terrible together!