Came out OK this time.
Used my cast iron dutch oven with tight fitting lid.
Only moisture was rendered fat on the bottom of the pot. - Mike

On Sun, 28 Jan 2007 19:00:55 -0500, Michael Horowitz
> wrote:

>Came out OK this time.
>Used my cast iron dutch oven with tight fitting lid.
>Only moisture was rendered fat on the bottom of the pot. - Mike


Hmm..I usually get plenty of moisture from the onions..which blends
with the meat juices.

You doing the recipe exactly as written?

Christine

On Sun, 28 Jan 2007 17:17:25 -0700, Christine Dabney
> wrote:

>On Sun, 28 Jan 2007 19:00:55 -0500, Michael Horowitz
> wrote:
>
>>Came out OK this time.
>>Used my cast iron dutch oven with tight fitting lid.
>>Only moisture was rendered fat on the bottom of the pot. - Mike
>
>
>Hmm..I usually get plenty of moisture from the onions..which blends
>with the meat juices.
>
>You doing the recipe exactly as written?
>
>Christine


I''m so exact, I'm using a microscope and micrometer! - MIke

Michael Horowitz wrote:
> Christine Dabney wrote:
> >Michael Horowitz wrote:
> >>Only moisture was rendered fat on the bottom of the pot.
>
> >Hmm..I usually get plenty of moisture from the meat juices.
>
> >You doing the recipe exactly as written?
>
> >Christine I''m so exact, I'm using a microscope and micrometer!

No wonder you don't have any juice, you must have some mighty small
meat.

Sheldon

"Christine Dabney" > wrote in message
...
> On Sun, 28 Jan 2007 19:00:55 -0500, Michael Horowitz
> > wrote:
>
>>Came out OK this time.
>>Used my cast iron dutch oven with tight fitting lid.
>>Only moisture was rendered fat on the bottom of the pot. - Mike
>
>
> Hmm..I usually get plenty of moisture from the onions..which blends
> with the meat juices.
>
> You doing the recipe exactly as written?
>

You know, I just would not even want to try a recipe that calls for such
anal retentive instruction following.

On Jan 28, 6:00 pm, Michael Horowitz > wrote:
> Came out OK this time.
> Used my cast iron dutch oven with tight fitting lid.
> Only moisture was rendered fat on the bottom of the pot. - Mike

What is so ****ing hard about making a goddamned pot-roast, you
troglodite? Jesus! Just get a piece of meat, brown it, put it in a
****ing dutch oven with some root vegetables and a bit of stock, and
let it cook for a couple of hours on the stove. Or in a 350 degree
oven. What part of that process can you not get through your ****ing
skull?

You'd better stick to Kraft mac and cheese and the McDonald's drive
through, it's more yer speed. LOL!!