Text 26490, 118 rader
Skriven 2009-07-26 00:07:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: picnic precis 901
=============================
 -=> On 07-25-09  12:36,  Michael Loo <=-
 -=> spoke to All about picnic precis 901 <=-

 ML> Enough people have inquired about the picnic plans
 ML> that I'm wondering if my June 3 message got out to
 ML> everyone.

It certainly got to me, and is on DOC's.  But this note has a lot more
details.  Thanks.

 ML> maybe other stuff, I'm not sure

 ML> This is a southern/coastal meal and not very spicy at all.

Could you add a spicy dish or two?  Not at your heat level, but with
just a bit of zing.

 ML> Saturday, Clam Crawl, 11 am

 ML> Charlie's, 188 Essex St., Lynn;
 ML> Farnham's, 88 Eastern Ave. (rte 133), Essex;
 ML> Clam Box, 246 High St. (rte 133), Ipswich;
 ML> Woodman's, 121 Main St. (rte 133), Essex.
 ML> Afterward: Cherry Farm Creamery, 210 Conant St., Danvers.

Is this the expected order of travel?  My GPS wants to know.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Waterless Pot Roast
 Categories: Beef, Crockpot, Pitts, Tnt
      Yield: 1 Recipe
 
      3 lb TO 4 lb potroast (chuck,
           -- brisket, bottom round,
           -- whatever)
      1 lg Onion, thinly sliced
      1 pk Dehydrated onion soup mix
           Optional -- carrots cut into
           -- 2-3 inch lengths, small
           -- potatoes, peeled and cut
           -- in half)
 
  NOTE: from Kathy Pitts: This is so simple, I'm almost embarassed to
  post it.  But since a few folks have asked for it, here's the
  waterless potroast recipe I've used for about a zillion years.
  (Haven't a clue where it came from, but I suspect it may have
  originated with the Lipton Soup people).
  
  If using potatoes and carrots, place them in the bottom of a crockpot.
  
  Cover with a layer of half the sliced onions.
  
  Rub one side of the potroast well with half of the onion soup mixture.
  Place, soup-rubbed side down, on the onions.  Sprinkle the remaining
  soup mix over the roast, cover with the remaining onions, and cover.
  
  Cook on lowest possible heat for 8-10 hours.  DO NOT peek.  DO NOT add
  water or other liquid.  Trust me.  It's gonna work.
  
  Before serving, fish out the roast, potatoes and carrots (if used).
  Keep warm.
  
  Skim the fat off the juice.  Either serve the juice as is, to be
  poured over everything, or pour it into a shallow pan, thicken with a
  couple of teaspoons of cornstarch, dissolved in cold water.  Cook the
  cornstarch/juice mixture until clear.  Season to taste with ground
  pepper (it will not need any salt).
  
  This is the easiest, most foolproof recipe I know.  If you follow it
  exactly, you will have a juicy, succulant roast, tasty veggies, and a
  fabulous gravy, with virtually NO effort.
  
  Kathy in Bryan, TX
  
  NOTE TO KATHY PITTS: from Dave - I tried your no-added-water pot roast
  method yesterday...though I was a little skeptical as I put it all
  together,
  you said in the posting "Trust me - it's gonna work!" so I did.
  
  (Bear in mind, now, that I consider my kind of cooking to be "peasant
  cooking" in the old New England tradition - simple ingredients well-
  prepared.  I have always made pot roast the same way my
  great-grandmother did:  Meat, liquid, seasonings, cast-iron pot on
  low fire all day with the veggies going into the broth for the last
  half-hour or so; gravy thickened with roux before serving)
  
  Well, guess what?  It DID work!  No, I'm not surprised...delighted is
  more like it.  The roast was tender and flavorful, the vegetables
  were cooked perfectly without being mushy or overdone, and the broth
  made a WONDERFUL gravy.  I confess, I tinkered with the ingredients a
  little - I added some celery and a couple of parsnips to "New
  Englandize" it, and a few quartered tomatoes to round out the flavor
  of the gravy - more of an adjustment for personal preference than a
  radical change to the recipe, really.
  
  Anyway...a warm THANKS to you for posting the method in the first
  place. It's truly a keeper.
  
  Dave
  
  From : Dave Sacerdote   1:142/736       Thu 07 Dec 95 10:07 * Origin:
  The Looking Glass - 203.741.6736 (1:142/736)
  
  From : Kathy Pitts       1:117/110       Sun 03 Dec 95 23:21
  
  From: Teri Chesser                    Date: 01-27-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:27:55, 25 Jul 2009
___ Blue Wave/DOS v2.30

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