On Sat, 28 Dec 2019 12:45:36 -0700, graham > wrote:

>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).* 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.
>>>>>>>>> ** 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).
>>>>>>>
>>>>>>> ** 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.
>
>The former with a good Sauternes, the latter with champagne!

Foie gras is good on a well baked onion roll.
Cavier is good on a NYC bagle with a schmear.
Either is good with a 2ni.