my left shift key is broken, so, no smilies or caps... smiles here

pot sticking is when you boil some water, then start adding things to
it
you can also do this with a slow cooker

you might start by cutting up one large onion and toss it in

to do this effectively you're gonna need
1. meat
2. fire wood

im waiting on the sucka to bring me some firewood
i bought a new 5 gallon pot, it's metal and its white
it has a lid, it's tipped or rimmed in black

im going to cook up some ribs and chicken on the wood stove
should be a lot of fun

beta wrote:
> my left shift key is broken, so, no smilies or caps... smiles here
>
> pot sticking is when you boil some water, then start adding things to
> it
> you can also do this with a slow cooker
>
> you might start by cutting up one large onion and toss it in
>
> to do this effectively you're gonna need
> 1. meat
> 2. fire wood
>
> im waiting on the sucka to bring me some firewood
> i bought a new 5 gallon pot, it's metal and its white
> it has a lid, it's tipped or rimmed in black
>
> im going to cook up some ribs and chicken on the wood stove
> should be a lot of fun

i have to add, it's fixing to get very cold in these parts - va
i figure why not eat real good while i heat the house

hopefully the firewood man will bring me some green wood
once green wood has been on the coals for about 2 hours
it will turn your wood stove cherry, i know.
just have a good bed of coals under it

So far i've cooked two pots of beans on the fn woodstove

"they wasn't very tasty at all, was they my love" ~ leah

strange but true

beta wrote:
> my left shift key is broken, so, no smilies or caps... smiles here
>
> pot sticking is when you boil some water, then start adding things to
> it
> you can also do this with a slow cooker
>
> you might start by cutting up one large onion and toss it in
>
> to do this effectively you're gonna need
> 1. meat
> 2. fire wood
>
> im waiting on the sucka to bring me some firewood
> i bought a new 5 gallon pot, it's metal and its white
> it has a lid, it's tipped or rimmed in black
>
> im going to cook up some ribs and chicken on the wood stove
> should be a lot of fun

i have to add, it's fixing to get very cold in these parts - va
i figure why not eat real good while i heat the house

hopefully the firewood man will bring me some green wood
once green wood has been on the coals for about 2 hours
it will turn your wood stove cherry, i know.
just have a good bed of coals under it

So far i've cooked two pots of beans on the fn woodstove

"they wasn't very tasty at all, was they my love" ~ leah

strange but true

beta wrote:

> pot sticking is when you boil some water, then start adding things to
> it

A very chilly night here.
It's going down into the teens tonight.

Im cooking a beef shoulder on the wood stove, in a cast iron skillet

Im browning it real good on both sides, then put a lid on and cook on
low for about 3 hours
Im adding some onion about an hour before it's done.

I just put some more wood in the stove.

Im also having turnip greens and sweet potatoes.

A buddy of mine told me I could just put the taters inside the stove,
that's what I intend to do.

beta wrote:

> A buddy of mine told me I could just put the taters inside the stove,
> that's what I intend to do.

lol, for the meat, a friend told me to put some oil in the
skillet...get the skillet hot and brown the meat.

I put some fresh cracked pepper on it
Im adding some ramen noodle flavor packs in a bit.

Im going to add a sip of water just before I put the lid on it.

I don't have any salt in the house.
This is good, but how will I season the meat.

Browning meat adds flavor? what flavor? the flavor of skillet and
texturized flesh?
it needs some flavor, looks like Im gonna have to whip out some italian
dressing, heee

"beta" > wrote :
>
> Browning meat adds flavor? what flavor? the flavor of skillet and
> texturized flesh?
> it needs some flavor, looks like Im gonna have to whip out some italian
> dressing, heee
>

Noooo! The browning adds wonderful flavor. BROWN ROASTED MEAT
flavor. Trust me.

I mean, everyone else does.

:

(Put a drop of two of syrup on those sweet potatoes when they are done.
MMM.)

"beta" > wrote in message
ups.com...
>
> beta wrote:
>
>> pot sticking is when you boil some water, then start adding things to
>> it
>
> A very chilly night here.
> It's going down into the teens tonight.
>
> Im cooking a beef shoulder on the wood stove, in a cast iron skillet

Mmmm.

>
> Im browning it real good on both sides, then put a lid on and cook on
> low for about 3 hours
> Im adding some onion about an hour before it's done.
>

Got carrots? Kroger had 1 lb bags of baby carrots for a buck, I bought
two so then I had to get two great big chuck roasts, just so I would have
enough meat for all those carrots.

(I don't like carrots much plain, but they are wonderful when cooked in all
that dark, rich au jus.)

cybercat wrote:

> (I don't like carrots much plain, but they are wonderful when cooked in all
> that dark, rich au jus.)

You are definetely an old skool foodie

you cook really nice.

"beta" > wrote in message
ups.com...
>
> cybercat wrote:
>
>> (I don't like carrots much plain, but they are wonderful when cooked in
>> all
>> that dark, rich au jus.)
>
> You are definetely an old skool foodie
>
> you cook really nice.
>

Thanks, Barry. When did you get your Troll Certification? I would have
sent flowers, but I just found out. You never tell me anything!

cybercat wrote:

> Got carrots? Kroger had 1 lb bags of baby carrots for a buck, I bought
> two so then I had to get two great big chuck roasts, just so I would have
> enough meat for all those carrots.
>
> (I don't like carrots much plain, but they are wonderful when cooked in all
> that dark, rich au jus.)
>
just "jus".. otherwise you're saying "that dark, rich with juice"

Goomba38 wrote:
> cybercat wrote:
> > (I don't like carrots much plain, but they are wonderful when cooked in all
> > that dark, rich au jus.)
> >
> just "jus".. otherwise you're saying "that dark, rich with juice"

so it would be, "cooked in all that dark rich jus"

?

"beta" > wrote in message
oups.com...
>
> Goomba38 wrote:
>> cybercat wrote:
>> > (I don't like carrots much plain, but they are wonderful when cooked in
>> > all
>> > that dark, rich au jus.)
>> >
>> just "jus".. otherwise you're saying "that dark, rich with juice"
>
> so it would be, "cooked in all that dark rich jus"
>
> ?
>

Yep. My usage comes from when the cooks turned out a French
Dip with a garnish but no ramekin. As in "NEED A SIDE OF
AU JUS."