Dee-Licious:
http://i64.tinypic.com/9jhcgz.jpg
http://i65.tinypic.com/optu7k.jpg
And don't miss that bodacious PIAZZA pot, no better cookware on planet
Earth.

Brooklyn1 wrote:
> Dee-Licious:
> http://i64.tinypic.com/9jhcgz.jpg
> http://i65.tinypic.com/optu7k.jpg
> And don't miss that bodacious PIAZZA pot, no better cookware on planet
> Earth.
>

The addition of those tasty maggots really rounds the dish out...

On Tue, 26 Jan 2016 19:37:00 -0500, Brooklyn1
> wrote:

>Dee-Licious:
>http://i64.tinypic.com/9jhcgz.jpg
>http://i65.tinypic.com/optu7k.jpg
>And don't miss that bodacious PIAZZA pot, no better cookware on planet
>Earth.

I'm making pot roast for dinner tomorrow with a nice chuck roast. My
pot roast will not look anything like yours.
Janet US

On Tuesday, January 26, 2016 at 6:37:07 PM UTC-6, Brooklyn1 wrote:
>
> Dee-Licious:
> http://i64.tinypic.com/9jhcgz.jpg
> http://i65.tinypic.com/optu7k.jpg
> And don't miss that bodacious PIAZZA pot, no better cookware on planet
> Earth.
>
>
My mother used to make a pork roast and then cook
noodles in the broth. I cannot duplicate her
results.

:-((

On Tuesday, January 26, 2016 at 7:37:07 PM UTC-5, Brooklyn1 wrote:
> Dee-Licious:
> http://i64.tinypic.com/9jhcgz.jpg
> http://i65.tinypic.com/optu7k.jpg
> And don't miss that bodacious PIAZZA pot, no better cookware on planet
> Earth.

Looks good, but a little too starchy for me.

I came home from work, had a salad, then sautéed onions and garlic
in olive oil, added a splash of sherry, some sliced grape tomatoes
that were starting to go soft, and then a little sliced, leftover
grilled chicken breast. Salt and pepper to taste.

With a piece of multigrain toast on the side, drizzled with a little
olive oil and sprinkled with coarse salt.

Cindy Hamilton

On 1/27/2016 5:37 AM, Cindy Hamilton wrote:
> On Tuesday, January 26, 2016 at 7:37:07 PM UTC-5, Brooklyn1 wrote:
>> Dee-Licious:
>> http://i64.tinypic.com/9jhcgz.jpg
>> http://i65.tinypic.com/optu7k.jpg
>> And don't miss that bodacious PIAZZA pot, no better cookware on planet
>> Earth.
>
> Looks good, but a little too starchy for me.
>
> I came home from work, had a salad, then sautéed onions and garlic
> in olive oil, added a splash of sherry, some sliced grape tomatoes
> that were starting to go soft, and then a little sliced, leftover
> grilled chicken breast. Salt and pepper to taste.
>
> With a piece of multigrain toast on the side, drizzled with a little
> olive oil and sprinkled with coarse salt.
>
> Cindy Hamilton
>
That's the type of meal I often have. I usually avoid the "white stuff."

MaryL

Sheldon wrote:

> Dee-Licious:
> http://i64.tinypic.com/9jhcgz.jpg
> http://i65.tinypic.com/optu7k.jpg
> And don't miss that bodacious PIAZZA pot, no better cookware on planet
> Earth.


Looks tasty!


--
Best
Greg

On Tuesday, January 26, 2016 at 4:37:07 PM UTC-8, Brooklyn1 wrote:
> Dee-Licious:
> http://i64.tinypic.com/9jhcgz.jpg
> http://i65.tinypic.com/optu7k.jpg
> And don't miss that bodacious PIAZZA pot, no better cookware on planet
> Earth.

The leftovers will make an awesome beef and barley soup !

On Wed, 27 Jan 2016 03:37:02 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, January 26, 2016 at 7:37:07 PM UTC-5, Brooklyn1 wrote:
>> Dee-Licious:
>> http://i64.tinypic.com/9jhcgz.jpg
>> http://i65.tinypic.com/optu7k.jpg
>> And don't miss that bodacious PIAZZA pot, no better cookware on planet
>> Earth.
>
>Looks good, but a little too starchy for me.

That's the magic of pot roast, one can help themself to how much
starch they want, take one potato, half a potato, or none... those are
small potatoes. I like to use barley as a thickener rather than
flour, take how much barley you want or none... barley thickens by
absorbing liquid rather than by dissolving starch.

>I came home from work, had a salad, then sautéed onions and garlic
>in olive oil, added a splash of sherry, some sliced grape tomatoes
>that were starting to go soft, and then a little sliced, leftover
>grilled chicken breast. Salt and pepper to taste.
>
>With a piece of multigrain toast on the side, drizzled with a little
>olive oil and sprinkled with coarse salt.
>
>Cindy Hamilton

Are you dieting? A small potato contains a lot less calories than
olive oil... olive oil takes care of the cholesterol issue but fat is
fat, a cup of olive oil contains the same number of calories as a cup
of any other oil. I use top round for pot roast because it's a lot
leaner than chuck, but still I skim off as much fat as possible. I
made pot rost with chuck a couple of weeks ago because chuck was on
sale, but I didn't care for it, very fatty and a lot of gristle, most
of it went in my yard to feed critters... I won't be using that cut of
chuck again.
With a diet salad I'd have done without the fried onions, I'd have
placed the cold sliced chicken into the salad... you don't say what
you used for a dressing. Were I on a diet I'd forego the olive oil
on bread and have two slices of bread instead... if you don't like dry
bread spread it with applebutter... I'd forego any extra salt too,
retains water.

On Wednesday, January 27, 2016 at 2:37:50 PM UTC-5, Brooklyn1 wrote:
> On Wed, 27 Jan 2016 03:37:02 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, January 26, 2016 at 7:37:07 PM UTC-5, Brooklyn1 wrote:
> >> Dee-Licious:
> >> http://i64.tinypic.com/9jhcgz.jpg
> >> http://i65.tinypic.com/optu7k.jpg
> >> And don't miss that bodacious PIAZZA pot, no better cookware on planet
> >> Earth.
> >
> >Looks good, but a little too starchy for me.
>
> That's the magic of pot roast, one can help themself to how much
> starch they want, take one potato, half a potato, or none... those are
> small potatoes. I like to use barley as a thickener rather than
> flour, take how much barley you want or none... barley thickens by
> absorbing liquid rather than by dissolving starch.
>
> >I came home from work, had a salad, then sautéed onions and garlic
> >in olive oil, added a splash of sherry, some sliced grape tomatoes
> >that were starting to go soft, and then a little sliced, leftover
> >grilled chicken breast. Salt and pepper to taste.
> >
> >With a piece of multigrain toast on the side, drizzled with a little
> >olive oil and sprinkled with coarse salt.
> >
> >Cindy Hamilton
>
> Are you dieting?

Sort of, I've lost 60 pounds by reducing my carbs and increasing
my vegetables. I don't think of it as dieting; I just eat differently
than I used to. I'm in this for the long haul, and I want to enjoy
eating.

>A small potato contains a lot less calories than
> olive oil... olive oil takes care of the cholesterol issue but fat is
> fat, a cup of olive oil contains the same number of calories as a cup
> of any other oil.

But I don't use anywhere near a cup. More like a teaspoon or two.

> With a diet salad I'd have done without the fried onions, I'd have
> placed the cold sliced chicken into the salad...

I eat a ton of cold chicken on salad. This was something a little
different from usual.

> you don't say what
> you used for a dressing.

Lime juice, crushed garlic, salt, and a little olive oil.

> Were I on a diet I'd forego the olive oil
> on bread and have two slices of bread instead... if you don't like dry
> bread spread it with applebutter... I'd forego any extra salt too,
> retains water.

Thanks for the advice. I think I'll keep doing what I've been doing.

Cindy Hamilton

On Wed, 27 Jan 2016 12:05:28 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, January 27, 2016 at 2:37:50 PM UTC-5, Brooklyn1 wrote:
>> On Wed, 27 Jan 2016 03:37:02 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, January 26, 2016 at 7:37:07 PM UTC-5, Brooklyn1 wrote:
>> >> Dee-Licious:
>> >> http://i64.tinypic.com/9jhcgz.jpg
>> >> http://i65.tinypic.com/optu7k.jpg
>> >> And don't miss that bodacious PIAZZA pot, no better cookware on planet
>> >> Earth.
>> >
>> >Looks good, but a little too starchy for me.
>>
>> That's the magic of pot roast, one can help themself to how much
>> starch they want, take one potato, half a potato, or none... those are
>> small potatoes. I like to use barley as a thickener rather than
>> flour, take how much barley you want or none... barley thickens by
>> absorbing liquid rather than by dissolving starch.
>>
>> >I came home from work, had a salad, then sautéed onions and garlic
>> >in olive oil, added a splash of sherry, some sliced grape tomatoes
>> >that were starting to go soft, and then a little sliced, leftover
>> >grilled chicken breast. Salt and pepper to taste.
>> >
>> >With a piece of multigrain toast on the side, drizzled with a little
>> >olive oil and sprinkled with coarse salt.
>> >
>> >Cindy Hamilton
>>
>> Are you dieting?
>
>Sort of, I've lost 60 pounds by reducing my carbs and increasing
>my vegetables. I don't think of it as dieting; I just eat differently
>than I used to. I'm in this for the long haul, and I want to enjoy
>eating.
>
>>A small potato contains a lot less calories than
>> olive oil... olive oil takes care of the cholesterol issue but fat is
>> fat, a cup of olive oil contains the same number of calories as a cup
>> of any other oil.
>
>But I don't use anywhere near a cup. More like a teaspoon or two.
>
>> With a diet salad I'd have done without the fried onions, I'd have
>> placed the cold sliced chicken into the salad...
>
>I eat a ton of cold chicken on salad. This was something a little
>different from usual.
>
>> you don't say what
>> you used for a dressing.
>
>Lime juice, crushed garlic, salt, and a little olive oil.
>
>> Were I on a diet I'd forego the olive oil
>> on bread and have two slices of bread instead... if you don't like dry
>> bread spread it with applebutter... I'd forego any extra salt too,
>> retains water.
>
>Thanks for the advice. I think I'll keep doing what I've been doing.
>
>Cindy Hamilton

I hope you reach your goal, only you know what works best for you...
good luck!
As I've gotten older I watch my diet more carefully, I try to stay
away from fats and salt... I like olive oil but I kmow it's still a
high caloric fat so I use it minimally, even with salads I use little
olive oil, I've discovered that low fat yogurt makes a healthful base
for salad dressing. Also a two ounce tin of anchovy in oil with the
juice of one lemon is enough to dress a large salad for two, and I
prepare large salads, a 24 cup bowlful of fresh veggies with a can of
beans is plenty for two and that's dinner... I often add peeled and
sliced broccoli and cauliflower stems too. Bok choy with napa cabbage
makes for a satisfying salad, just keep adding veggies. if you don't
care for anchovy a tin of good quality sardines works well. And don't
forget hard boiled eggs, and nuts.

On Tuesday, January 26, 2016 at 6:37:07 PM UTC-6, Brooklyn1 wrote:
> Dee-Licious:
> http://i64.tinypic.com/9jhcgz.jpg
> http://i65.tinypic.com/optu7k.jpg
> And don't miss that bodacious PIAZZA pot, no better cookware on planet
> Earth.

YUM!!!

And I love that kick ass cooking pot you have! American made I can tell!

John Kuthe...