Text 947, 82 rader
Skriven 2006-04-30 14:30:26 av Carol Shenkenberger (6:757/1)
    Kommentar till text 936 av JIM WELLER (1:123/140)
Ärende: Re: MSG
===============
*** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***

 -=> Quoting Carol Shenkenberger to Dave Sacerdote <=-

 >>  Subject: MSG - The Slow Poisoning Of America (and Canada)
JW>  
 DS> the business about MSG and insulin sounds very suspect

 CS> For me, the fact that it's been in use for ages and ages in Asia and
 CS> they arent fat, tells me it's bunk <g>.

JW> Good point!

Yup!  Now for the last of the pot roast series, a new one <g>.  I dont see
anything like it in my database but I added as a precourser, the ones i
normally look at when looking at a pot roast.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Oriented Pot Roast
 Categories: Xxcarol, Pot roast, Crockpot
      Yield: 8 Servings
 
      3 lb Beef pot roast
      1 ea Red onion, peel and cut 8ths
      1 c  Thick sliced daikon
      2 tb Datu Puti spiced vinigar
      1 ea Pack dry onion soup/dip mix
      4 cl Minced garlic
      1 ts Hot Asian Mustard
      1 tb Flour
    1/2 c  Beef broth
      1 ts Red mild dry chile peppers
 
  Ok, this isnt classic 'oriental' at all but it is oriented to my
  style of cooking!  As I sit here typing this one up, the breadmaker
  is whirling with a second loaf of French bread.  Don's taking the
  first one in to work for the guys at the MWR Auto-hobby shop where he
  works.  Me?  I'm semi-moble after putting my back out but this one I
  can manage.
  
  A key thing to this recipe is there is very little liquid added at the
  start. This is an important cooking trick to make the roast tender as
  otherwise it will 'boil tough' in too much liquid.
  
  Chop the daikon up to fairly fat pieces (3/4 inch is fine) and add
  this to the bottom of the crockpot along with the red onion cut to
  8ths.  If you do not have daikon, turnips will work or the more
  traditional potatoes will be fine.
  
  Place the roast in the crockpot and sprinkle 1/2 the onion mix packet
  over it, then flip over and add the rest.  Spread this around a bit.
  Pour the spiced vinigar over the roast and add all the rest except
  for the flour and beef broth.  Set on low for 8-10 hours.
  
  Once ready, attempt to remove the roast in one piece if possible, and
  then remove the daikon.  Add the flour and enough extra beef broth to
  make the amount of gravy you want and let that simmer on high,
  stirring occasionally.  Slice and serve with the gravy and the
  vegetables on the side.
  
  Optional additions/suggestions:  Takes well to fresh mushrooms or
  drained canned ones. If using canned and out of beef broth, use the
  mushroom can water. Regular white or wine vinigar can replace the
  Datu Puti brand spiced vinigar. You can pack carrots around the edges
  and may want to toss out the daikon as it wont look all that pretty
  after this long cooking treatment.  A small 8oz can of crushed
  tomatoes works well if added at the gravy stage.  The red chile
  pepper mix is Korean but you can use paprika or 1-2 fresh mild chile
  peppers.
  
  From the Sasebo Japan kitchen of:  xxcarol 30APR2006
 
MMMMM

Note the 'remove the pot roast in one piece if you can'. If it's even
reasonably marbled, this will not be easy.  With 2 people, use 4 spatulas. 
With just one, use a plate and a spatula.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)