On 11/15/2018 8:01 PM, ImStillMags wrote:
> I've got a big pot of beef stew simmering on the stove. I'm using my recipe we served at the restaurant. A favorite.
>
> http://hizzoners.com/index.php/recip...mous-beef-stew
>
It's almost stew weather here. High temps in the mid 60's.

I have never seen what is described as "flap meat". Must be a regional
thing.

My grandmother and mother (and me) use chuck roast, cut into bite sized
pieces. Always browned, then cooked in what turns out to be a thick
gravy with potatoes, onion, a few carrots, some celery. Topped with
drop dumplings. The dumplings were cooked on top of the stew and dipped
out and served in a separate bowl. We'd add a couple of dumplings to
the stew to our bowls at the table.

Jill

On Thu, 15 Nov 2018 20:22:39 -0500, jmcquown >
wrote:

>On 11/15/2018 8:01 PM, ImStillMags wrote:
>> I've got a big pot of beef stew simmering on the stove. I'm using my recipe we served at the restaurant. A favorite.
>>
>> http://hizzoners.com/index.php/recip...mous-beef-stew
>>
>It's almost stew weather here. High temps in the mid 60's.
>
>I have never seen what is described as "flap meat". Must be a regional
>thing.
>
>My grandmother and mother (and me) use chuck roast, cut into bite sized
>pieces. Always browned, then cooked in what turns out to be a thick
>gravy with potatoes, onion, a few carrots, some celery. Topped with
>drop dumplings. The dumplings were cooked on top of the stew and dipped
>out and served in a separate bowl. We'd add a couple of dumplings to
>the stew to our bowls at the table.
>
>Jill

We prefer pot roast to stew... identical only the meat is sliced at
the end. And we don't like the meat over cooked so it becomes
strings. Often I'll pull the meat out before it's over cooked and
refrigerate it. When cold it's easier to slice and then can be put
back to heat. I like to use whole canned tomatoes in puree
broken up, those canned diced tomatoes have little flavor and are
packed in water. And rather than wine I add a can of beer.

On 11/16/2018 11:06 AM, wrote:
> On Thu, 15 Nov 2018 20:22:39 -0500, jmcquown >
> wrote:
>
>> On 11/15/2018 8:01 PM, ImStillMags wrote:
>>> I've got a big pot of beef stew simmering on the stove. I'm using my recipe we served at the restaurant. A favorite.
>>>
>>> http://hizzoners.com/index.php/recip...mous-beef-stew
>>>
>> It's almost stew weather here. High temps in the mid 60's.
>>
>> I have never seen what is described as "flap meat". Must be a regional
>> thing.
>>
>> My grandmother and mother (and me) use chuck roast, cut into bite sized
>> pieces. Always browned, then cooked in what turns out to be a thick
>> gravy with potatoes, onion, a few carrots, some celery. Topped with
>> drop dumplings. The dumplings were cooked on top of the stew and dipped
>> out and served in a separate bowl. We'd add a couple of dumplings to
>> the stew to our bowls at the table.
>>
>> Jill
>
> We prefer pot roast to stew... identical only the meat is sliced at
> the end. And we don't like the meat over cooked so it becomes
> strings. Often I'll pull the meat out before it's over cooked and
> refrigerate it. When cold it's easier to slice and then can be put
> back to heat. I like to use whole canned tomatoes in puree
> broken up, those canned diced tomatoes have little flavor and are
> packed in water. And rather than wine I add a can of beer.
>
Yes, Sheldon, you prefer pot roast that is sliced. It's not the same
thing as stew.

Jill

On Sat, 17 Nov 2018 21:19:49 -0500, jmcquown >
wrote:

>On 11/16/2018 11:06 AM, wrote:
>> On Thu, 15 Nov 2018 20:22:39 -0500, jmcquown >
>> wrote:
>>
>>> On 11/15/2018 8:01 PM, ImStillMags wrote:
>>>> I've got a big pot of beef stew simmering on the stove. I'm using my recipe we served at the restaurant. A favorite.
>>>>
>>>> http://hizzoners.com/index.php/recip...mous-beef-stew
>>>>
>>> It's almost stew weather here. High temps in the mid 60's.
>>>
>>> I have never seen what is described as "flap meat". Must be a regional
>>> thing.
>>>
>>> My grandmother and mother (and me) use chuck roast, cut into bite sized
>>> pieces. Always browned, then cooked in what turns out to be a thick
>>> gravy with potatoes, onion, a few carrots, some celery. Topped with
>>> drop dumplings. The dumplings were cooked on top of the stew and dipped
>>> out and served in a separate bowl. We'd add a couple of dumplings to
>>> the stew to our bowls at the table.
>>>
>>> Jill
>>
>> We prefer pot roast to stew... identical only the meat is sliced at
>> the end. And we don't like the meat over cooked so it becomes
>> strings. Often I'll pull the meat out before it's over cooked and
>> refrigerate it. When cold it's easier to slice and then can be put
>> back to heat. I like to use whole canned tomatoes in puree
>> broken up, those canned diced tomatoes have little flavor and are
>> packed in water. And rather than wine I add a can of beer.
>>
>Yes, Sheldon, you prefer pot roast that is sliced. It's not the same
>thing as stew.
>
>Jill

Stew and pot roast is exactly the same, only difference is the meat
size.... and both begin exactly alike; brown the meat. All stew and
pot roast recipes are interchangeable. I use top round for stew and
pot roast.

My mom used to make my favorite stew, Veal Stew. Sometimes it was
veal pot roast (braised veal). I never did get her recipe. Both
contained carrots, celery, onions, and mushrooms, but no potatoes, it
was served on a bed of wide egg noodles. I tried to make it but it
turned out very different.... I've no idea which cut of veal she used
or which seasonings. We had veal often; veal chops, breast of veal...
I never see veal chops or breast of veal at markets. I think veal
chops are better than pork chops, and a million times more edible than
lamb chops.

On 11/18/2018 2:
>
> Stew and pot roast is exactly the same, only difference is the meat
> size.... and both begin exactly alike; brown the meat. All stew and
> pot roast recipes are interchangeable. I use top round for stew and
> pot roast.
>
> My mom used to make my favorite stew, Veal Stew. Sometimes it was
> veal pot roast (braised veal). I never did get her recipe. Both
> contained carrots, celery, onions, and mushrooms, but no potatoes, it
> was served on a bed of wide egg noodles. I tried to make it but it
> turned out very different.... I've no idea which cut of veal she used
> or which seasonings. We had veal often; veal chops, breast of veal...
> I never see veal chops or breast of veal at markets. I think veal
> chops are better than pork chops, and a million times more edible than
> lamb chops.
>

I buy veal shoulder chops at PriceChopper regularly.
Good for a braise. My thinking that a "real"
veal chop is a young t bone/porterhouse steak.
I don't see them....
Veal breast at a local store on occasion.

Veal must have been cheaper and more common in the past,
the family had veal cutlets once a week or so. Probably in the 70's.

I remember restaurants having veal shank specials.

--
Dave S

Dave S wrote:

> On 11/18/2018 2:
> >
> > Stew and pot roast is exactly the same, only difference is the meat
> > size.... and both begin exactly alike; brown the meat. All stew and
> > pot roast recipes are interchangeable. I use top round for stew and
> > pot roast.
> >
> > My mom used to make my favorite stew, Veal Stew. Sometimes it was
> > veal pot roast (braised veal). I never did get her recipe. Both
> > contained carrots, celery, onions, and mushrooms, but no potatoes,
> > it was served on a bed of wide egg noodles. I tried to make it but
> > it turned out very different.... I've no idea which cut of veal she
> > used or which seasonings. We had veal often; veal chops, breast of
> > veal... I never see veal chops or breast of veal at markets. I
> > think veal chops are better than pork chops, and a million times
> > more edible than lamb chops.
> >
>
> I buy veal shoulder chops at PriceChopper regularly.
> Good for a braise. My thinking that a "real"
> veal chop is a young t bone/porterhouse steak.
> I don't see them....
> Veal breast at a local store on occasion.
>
> Veal must have been cheaper and more common in the past,
> the family had veal cutlets once a week or so. Probably in the 70's.
>
> I remember restaurants having veal shank specials.

Veal was cheaper then as we had more small farmers who couldn;t over
winter all the calves. Now with the mega-industry, it's marketed as a
premium price.

On Thu, 22 Nov 2018 12:26:13 -0600, "cshenk" > wrote:

>Dave S wrote:
>
>> I buy veal shoulder chops at PriceChopper regularly.
>> Good for a braise. My thinking that a "real"
>> veal chop is a young t bone/porterhouse steak.
>> I don't see them....
>> Veal breast at a local store on occasion.
>>
>> Veal must have been cheaper and more common in the past,
>> the family had veal cutlets once a week or so. Probably in the 70's.
>>
>> I remember restaurants having veal shank specials.
>
>Veal was cheaper then as we had more small farmers who couldn;t over
>winter all the calves. Now with the mega-industry, it's marketed as a
>premium price.

Normally, large scale means prices go down, not up.

On 11/18/2018 2:11 PM, wrote:
> On Sat, 17 Nov 2018 21:19:49 -0500, jmcquown >
> wrote:
>
>> On 11/16/2018 11:06 AM, wrote:
>>> On Thu, 15 Nov 2018 20:22:39 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 11/15/2018 8:01 PM, ImStillMags wrote:
>>>>> I've got a big pot of beef stew simmering on the stove. I'm using my recipe we served at the restaurant. A favorite.
>>>>>
>>>>> http://hizzoners.com/index.php/recip...mous-beef-stew
>>>>>
>>>> It's almost stew weather here. High temps in the mid 60's.
>>>>
>>>> I have never seen what is described as "flap meat". Must be a regional
>>>> thing.
>>>>
>>>> My grandmother and mother (and me) use chuck roast, cut into bite sized
>>>> pieces. Always browned, then cooked in what turns out to be a thick
>>>> gravy with potatoes, onion, a few carrots, some celery. Topped with
>>>> drop dumplings. The dumplings were cooked on top of the stew and dipped
>>>> out and served in a separate bowl. We'd add a couple of dumplings to
>>>> the stew to our bowls at the table.
>>>>
>>>> Jill
>>>
>>> We prefer pot roast to stew... identical only the meat is sliced at
>>> the end. And we don't like the meat over cooked so it becomes
>>> strings. Often I'll pull the meat out before it's over cooked and
>>> refrigerate it. When cold it's easier to slice and then can be put
>>> back to heat. I like to use whole canned tomatoes in puree
>>> broken up, those canned diced tomatoes have little flavor and are
>>> packed in water. And rather than wine I add a can of beer.
>>>
>> Yes, Sheldon, you prefer pot roast that is sliced. It's not the same
>> thing as stew.
>>
>> Jill
>
> Stew and pot roast is exactly the same, only difference is the meat
> size.... and both begin exactly alike; brown the meat. All stew and
> pot roast recipes are interchangeable. I use top round for stew and
> pot roast.
>
Yes, we know you prefer top round. I prefer chuck roast. My pot roast
doesn't have as much liquid as the one you posted.

> My mom used to make my favorite stew, Veal Stew. Sometimes it was
> veal pot roast (braised veal). I never did get her recipe. Both
> contained carrots, celery, onions, and mushrooms, but no potatoes, it
> was served on a bed of wide egg noodles. I tried to make it but it
> turned out very different.... I've no idea which cut of veal she used
> or which seasonings.

Maybe you should have asked her while she was still alive. I'm
fortunate in that I asked my mom about some things and she wrote some
recipes down for me.

> We had veal often; veal chops, breast of veal...
> I never see veal chops or breast of veal at markets. I think veal
> chops are better than pork chops, and a million times more edible than
> lamb chops.
>
I love veal but I don't use it to make stew. I can easily find veal
chops. Also veal scallops/cutlets. Veal scallopini or veal piccata is
wonderful.

We all know you don't like lamb. I love it. Lamb chops, lamb shanks.
I've never roasted a leg of lamb but I'm sure I could if I wanted to.

Jill

On Thursday, November 15, 2018 at 5:22:45 PM UTC-8, Jill McQuown wrote:
> On 11/15/2018 8:01 PM, ImStillMags wrote:
> > I've got a big pot of beef stew simmering on the stove. I'm using my recipe we served at the restaurant. A favorite.
> >
> > http://hizzoners.com/index.php/recip...mous-beef-stew
> >
> It's almost stew weather here. High temps in the mid 60's.
>
> I have never seen what is described as "flap meat". Must be a regional
> thing.
>
> My grandmother and mother (and me) use chuck roast, cut into bite sized
> pieces. Always browned, then cooked in what turns out to be a thick
> gravy with potatoes, onion, a few carrots, some celery. Topped with
> drop dumplings. The dumplings were cooked on top of the stew and dipped
> out and served in a separate bowl. We'd add a couple of dumplings to
> the stew to our bowls at the table.
>
> Jill

In some places flap meat is called special trim. It's also used to make fajitas. I used a piece of chuck for this cook. You can use whatever cut you like.

On 11/16/2018 3:11 PM, ImStillMags wrote:
> On Thursday, November 15, 2018 at 5:22:45 PM UTC-8, Jill McQuown wrote:
>> On 11/15/2018 8:01 PM, ImStillMags wrote:
>>> I've got a big pot of beef stew simmering on the stove. I'm using my recipe we served at the restaurant. A favorite.
>>>
>>> http://hizzoners.com/index.php/recip...mous-beef-stew
>>>
>> It's almost stew weather here. High temps in the mid 60's.
>>
>> I have never seen what is described as "flap meat". Must be a regional
>> thing.
>>
>> My grandmother and mother (and me) use chuck roast, cut into bite sized
>> pieces. Always browned, then cooked in what turns out to be a thick
>> gravy with potatoes, onion, a few carrots, some celery. Topped with
>> drop dumplings. The dumplings were cooked on top of the stew and dipped
>> out and served in a separate bowl. We'd add a couple of dumplings to
>> the stew to our bowls at the table.
>>
>> Jill
>
> In some places flap meat is called special trim. It's also used to make fajitas. I used a piece of chuck for this cook. You can use whatever cut you like.
>
>
Just saying I've never seen a cut of meat labelled "flap meat" In my
neck of the woods what is used to make fajitas is flank or top round
steak. For stew, I always use chuck. Yes, you can use whatever you
like for stew.

Jill