On 2019-12-28 8:30 a.m., 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).Â* I'd
>>>>>>>>> gotten 2 family packs for 3.99lb sale.Â* 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*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.Â* Stovetop seems to work the the other way on that (odd).
>>>>>>
>>>>>> Â*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.Â* 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.Â* 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.

The former with a good Sauternes, the latter with champagne!