Text 2277, 77 rader
Skriven 2006-06-18 14:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Chuck Roast, Onions 832
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 DS> (Did you know that Cunard is now owned by Royal Caribbean?)

Goes to show that you can make far more money catering to the
LCD. There has been talk of United Airlines being bought ...
by Continental or Southwest.

 -=> Dave Sacerdote said to Ruth Hanschka <=-

 RH> Good idea.  Chuck in half a bottle of red wine and some bacon 
 RH> while you're at it.  One must have vegetables, after all. 
 DS> Bacon in a crock pot is yukky, and crockroasted pot roasts make

The Safeway, see below, has a new potato salad with bacon in it,
$3.49/lb. We got some to try, after I shouted to my father that
it has bacon in it, and he gave this uncomprehending nod and
said to buy some. On arriving home, he took a bite and grimaced.
"I forgot it had bacon in it," he said. "It tastes soggy."

 DS> enough of their own liquid that the wine is unneeded.

I like wine taste in pot roast: it's important to point out,
though, that wine should be reduced quite a bit before being
put into a crockpot dish, otherwise it will taste like raw
wine for ever and ever. For some reason typing this reminds
me of the beef bourguignonne I had at Chez Dreyfus in 1972,
whose liquid was so underreduced that I thought I could tell
the identity (Bourgogne rouge from the southern part of the
appellation) if not the vintage (1965 or 1967, probably) of
the wine used in the cooking.

 DS> The roast was a very decent chuck underblade cut, good marbeling,
 DS> with some fat near the bone and a good vein of it running between
 DS> the muscles.  I layered the bottom of the pot with celery stalks
 DS> and carrots, then seasoned the meat with salt and pepper and dumped
 DS> the tiny onions all over the top, then sealed it and set it.

I got some chuck tender the other day - after doing the banking
and getting my father's passport renewed we decided to hit the
local Safeway, and they had Angus bone-in ribeye without bones
for $5.49/lb next to chuck tender for $3.49. Got a couple packs
of each, planning to teach my brother how to cook a steak, but
he didn't get back from work in time, so I "chucked" the steaks
in the freezer. The chuck tender got sauteed in its own fat after
a soy-cornstarch marinade, in order to be served with bok choy.
I decided to get creative, though, and sliced an onion into the
pan, which caused my brother on eating it to opine that it was
an "American" taste and reminded him of smothered steak tips at,
I believe, the Cisco cafeteria. I thought it Chinese enough, but
the commonality with a good American chuck roast was there.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crockpot Onion Mushroom Steak
 Categories: Meats
      Yield: 1 Servings

      3 lb Chuck roast, 1 1/2 " thick
      1    Envelope mushroom or onion s
      1 tb Minced dried onion
      1 c  Dry red wine or water

  Combine the onion and dry soup mix on a sheet of aluminum foil or wax
  paper. Roll roast in mixture well, to coat it. Place in crockpot and
  pour wine over, cover and cook on low for 8 hours . Turn after 4
  hours.On high cook 4 hours and turn after 2.

  From: Trevor Bates              Date: 25 Jun 96

  Snagged from the Web            Uncle Dirty Dave's Archives

  M's note: reduce the wine first.

MMMMM

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