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Ping: Luca
What is the Italian style in your area for cooking pot roast? You don't need to give me exact measurements, just an idea... my daughter requested that for dinner tomorrow and I'm clueless. TIA sf sf Practice safe eating - always use condiments |
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sf wrote:
> What is the Italian style in your area for cooking pot > roast? You don't need to give me exact measurements, just > an idea... my daughter requested that for dinner tomorrow > and I'm clueless. What's a pot roast? A roast cooked in a pot? Should be something like the "rustin negaa" in Milan. Is it? Luca --- Nolite proicere margaritas ad porcos |
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"Luca Pinotti" > wrote in message >...
> sf wrote: > > What is the Italian style in your area for cooking pot > > roast? You don't need to give me exact measurements, just > > an idea... my daughter requested that for dinner tomorrow > > and I'm clueless. > > What's a pot roast? > A roast cooked in a pot? Bollito di manzo. There are some likely-sounding recipes on line, including an especially promising one at http://www.geocities.com/mybestrecip...litomanzo.html -- Chris Green |
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Christopher Green wrote:
> "Luca Pinotti" > wrote in message > >... >> sf wrote: >>> What is the Italian style in your area for cooking pot >>> roast? You don't need to give me exact measurements, just >>> an idea... my daughter requested that for dinner tomorrow >>> and I'm clueless. >> >> What's a pot roast? >> A roast cooked in a pot? > > Bollito di manzo. There are some likely-sounding recipes on line, > including an especially promising one at So it's a bollito?!? Boiled, not roasted... Luca --- Nolite proicere margaritas ad porcos |
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Christopher Green wrote:
> "Luca Pinotti" > wrote in message > >... >> sf wrote: >>> What is the Italian style in your area for cooking pot >>> roast? You don't need to give me exact measurements, just >>> an idea... my daughter requested that for dinner tomorrow >>> and I'm clueless. >> >> What's a pot roast? >> A roast cooked in a pot? > > Bollito di manzo. There are some likely-sounding recipes on line, > including an especially promising one at > http://www.geocities.com/mybestrecip...litomanzo.html Imo that's better. http://www.italianmade.com/recipes/recipe322.cfm Maybe just because it comes from my region. Luca -- Nolite proicere margaritas ad porcos |
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"Luca Pinotti" > wrote in message >...
> Christopher Green wrote: > > "Luca Pinotti" > wrote in message > > >... > >> sf wrote: > >>> What is the Italian style in your area for cooking pot > >>> roast? You don't need to give me exact measurements, just > >>> an idea... my daughter requested that for dinner tomorrow > >>> and I'm clueless. > >> > >> What's a pot roast? > >> A roast cooked in a pot? > > > > Bollito di manzo. There are some likely-sounding recipes on line, > > including an especially promising one at > > So it's a bollito?!? Boiled, not roasted... > > Luca Yes, "roast" is a bit of a misnomer in "pot roast". Pot roasts are simmered or braised, always a moist-heat cooking method. -- Chris Green |
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Christopher Green > wrote:
> "Luca Pinotti" > wrote > > > > What's a pot roast? > > A roast cooked in a pot? > > Bollito di manzo. There are some likely-sounding recipes on line, > including an especially promising one at > http://www.geocities.com/mybestrecip...litomanzo.html Heh! Are you trying to lead poor Luca astray? Don't bother, he is already lost, hopelessly. Bollito meat dishes can be compared to the French pot-au-feu, the Austrian Tafelspitz, or to the New England boiled dinner, as far as the method of preparation is concerned. Pot roast, on the other hand, is a typical meat stew, with the meat supposed to be cooked in a piece. Victor |
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(Victor Sack) wrote in message >. ..
> Christopher Green > wrote: > > > "Luca Pinotti" > wrote > > > > > > What's a pot roast? > > > A roast cooked in a pot? > > > > Bollito di manzo. There are some likely-sounding recipes on line, > > including an especially promising one at > > http://www.geocities.com/mybestrecip...litomanzo.html > > Heh! Are you trying to lead poor Luca astray? Don't bother, he is > already lost, hopelessly. > > Bollito meat dishes can be compared to the French pot-au-feu, the > Austrian Tafelspitz, or to the New England boiled dinner, as far as the > method of preparation is concerned. Pot roast, on the other hand, is a > typical meat stew, with the meat supposed to be cooked in a piece. > > Victor You're right about the meat being cooked in one piece in pot roast. But the bollito recipe I cited and others I've seen do just that. The one I cited is identical to what I cook as pot roast (except for the fennel, which my family does not care for). -- Chris Green |
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Christopher Green > wrote:
> But the bollito recipe I cited and others I've seen do just that. > > The one I cited is identical to what I cook as pot roast (except for > the fennel, which my family does not care for). You cook your pot roast in a lot of liquid, effectively boiling it? Victor |
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Christopher Green > wrote:
> But the bollito recipe I cited and others I've seen do just that. > > The one I cited is identical to what I cook as pot roast (except for > the fennel, which my family does not care for). You cook your pot roast in a lot of liquid, effectively boiling it? Victor |
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D. A.'Dutch' Martinich wrote:
> (Victor Sack) wrote in message > >. .. >> Christopher Green > wrote: >> >>> "Luca Pinotti" > wrote >>>> >>>> What's a pot roast? >>>> A roast cooked in a pot? >>> >>> Bollito di manzo. There are some likely-sounding recipes on line, >>> including an especially promising one at >>> http://www.geocities.com/mybestrecip...litomanzo.html >> > I think the best way for decribing (to Luca) post roast is a single > cut of meat which is braised in a small amount of liquid and > vegetables. The meat is often browned. Italian counterparts would be > manzo brasato and stufato from Lombardia. Thank for the description. Luca -- Nolite proicere margaritas ad porcos |
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Christopher Green wrote:
> On Sat, 9 Oct 2004 23:57:51 +0200, (Victor Sack) > wrote: > >> Christopher Green > wrote: >> >>> But the bollito recipe I cited and others I've seen do just that. >>> >>> The one I cited is identical to what I cook as pot roast (except for >>> the fennel, which my family does not care for). > Exactly. Enough to cook the vegetables too. The broth goes into the > fridge, skimmed, and gets served as soup the next day. Chris, please note that "bollito di manzo" currently is not very common. It was 20-30 years ago when meat was very expensive. You can often find the "bollito misto" (or plural "bolliti misti") which includes beef, calf, guinea fowl (or chicken or turkey). a bone (usually a beef knee in Lombardy), pork sausages (may vary from region to region) and beef tongue (!!!). Luca -- Nolite proicere margaritas ad porcos |
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On Mon, 11 Oct 2004 08:33:13 +0200, "Luca Pinotti"
> wrote: >Christopher Green wrote: >> On Sat, 9 Oct 2004 23:57:51 +0200, (Victor Sack) >> wrote: >> >>> Christopher Green > wrote: >>> >>>> But the bollito recipe I cited and others I've seen do just that. >>>> >>>> The one I cited is identical to what I cook as pot roast (except for >>>> the fennel, which my family does not care for). > >> Exactly. Enough to cook the vegetables too. The broth goes into the >> fridge, skimmed, and gets served as soup the next day. > >Chris, > >please note that "bollito di manzo" currently is not very common. It was >20-30 years ago when meat was very expensive. >You can often find the "bollito misto" (or plural "bolliti misti") which >includes beef, calf, guinea fowl (or chicken or turkey). a bone (usually a >beef knee in Lombardy), pork sausages (may vary from region to region) and >beef tongue (!!!). > >Luca You know more about it than I do, thanks for the correction. "Bollito misto", though, is more elaborate and rather different from a US pot roast, as a US pot roast uses only beef rather than a mix of meats, and the meat is cooked in one piece. -- Chris Green |
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On Mon, 11 Oct 2004 08:33:13 +0200, "Luca Pinotti"
> wrote: >Christopher Green wrote: >> On Sat, 9 Oct 2004 23:57:51 +0200, (Victor Sack) >> wrote: >> >>> Christopher Green > wrote: >>> >>>> But the bollito recipe I cited and others I've seen do just that. >>>> >>>> The one I cited is identical to what I cook as pot roast (except for >>>> the fennel, which my family does not care for). > >> Exactly. Enough to cook the vegetables too. The broth goes into the >> fridge, skimmed, and gets served as soup the next day. > >Chris, > >please note that "bollito di manzo" currently is not very common. It was >20-30 years ago when meat was very expensive. >You can often find the "bollito misto" (or plural "bolliti misti") which >includes beef, calf, guinea fowl (or chicken or turkey). a bone (usually a >beef knee in Lombardy), pork sausages (may vary from region to region) and >beef tongue (!!!). > >Luca You know more about it than I do, thanks for the correction. "Bollito misto", though, is more elaborate and rather different from a US pot roast, as a US pot roast uses only beef rather than a mix of meats, and the meat is cooked in one piece. -- Chris Green |
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