Archive through November 11, 2003
TV ClubHouse: Archive: Anybody know how to cook a roast?:
Archive through November 11, 2003
Tabbyking | Monday, November 10, 2003 - 05:25 pm     the merlot at food 4 less is "Los Osos". it's actually pretty good...tastes like at least a 3 dollar wine my s-i-l works at a winery and is a wine snob, too, but we put our 1.98 wine in a caraffe and guess what? she didn't say a word! just drank it.... |
Kealoha | Monday, November 10, 2003 - 05:32 pm     Reader, You can come to my house for dinner if I can go to yours for wine tasting! |
Twiggyish | Monday, November 10, 2003 - 05:32 pm     Tabby..rofl! |
Lumbele | Monday, November 10, 2003 - 05:53 pm     Sauerbraten, Ladies and Weinermr! Now there is a boozy roast. Marinade it in 1/3 vinegar, 1/3 water, 1/3 red wine for a few days (with a large, quartered onion, pepper, a carrot and a bayleaf, some greens if you have them). If you do it in a seal-proof Tupperware bowl you'll only need enough marinade to cover half of the roast, just keep flipping the bowl. Why waste good wine on a roast when you can drink it? |
Twiggyish | Monday, November 10, 2003 - 05:59 pm     Do you cook the roast Lumbele? (J/k) |
Lumbele | Monday, November 10, 2003 - 06:15 pm     Depends on how steady I am on my feet after all those "leftovers", Twiggy. |
Twinkie | Monday, November 10, 2003 - 06:30 pm     SBG, I've always cooked roast the way I was taught by my mom....the real southern way. On top of the stove on a burner. Get a big pot, put in enough oil to coat the bottom, get it hot, salt, pepper, and flour the meat all over. Then put it in the hot oil and brown on both sides. Then add about 4 cups of water mixed with a package of onion soup mix. I also add a whole onion cut in half or quarters. Cover and let cook on low for about 3 hours. Then I add potatoes cut in half and a few large carrots cut in half. Cover again and let cook for another hour until veggies are soft. After you take the roast and veggies out use some Wondra flour in the remaining water to thicken for gravy. |
Tabbyking | Monday, November 10, 2003 - 09:39 pm     "dutch oven!" |
Sweetbabygirl | Tuesday, November 11, 2003 - 06:48 am     TABBY!! One more "dutch oven" from you and, and....well, just cut it out! I plan on making mashed potatoes (extra mega stiff), green beans, the roast and parker rolls. I shall be cooking with my "I Love The 80's" music in the background. (holding shoe, ready to throw at Tabby) |
Reader234 | Tuesday, November 11, 2003 - 07:18 am     Quote:well, just cut it out!
I thought you wanted her to stop that!! What's the secret to your Mashed Potatoes? I've made them maybe 6 times in my life, only once were they actually edible! (I'm thinking the kind that comes in the box may be my next step!) Seriously, 2 nights ago I made the 30 minute meal, of meatloaf in a skillet w/ pan gravy, and mashed potatoes. I cooked the potatoes, cut up, stuck a fork in them, then set them to 'dry' like the recipe called for. Went to mash them and darned if some of them wouldnt mash... like hard rocks (I dont mean lumps, I mean not cooked potatoe pieces!!) I picked some out, but basically served bread and didnt bother setting out the potatoes. Dh did NOT laugh. |
Sweetbabygirl | Tuesday, November 11, 2003 - 07:31 am     Don't make me aim this shoe your way, Reader!! (holds shoe, ready to throw) Don't laugh, but I don't like homemade mashed potatoes, they bore me....however, I ADORE French's Instant (in the blue box). They come in 2 or 3 packs; since both me and Frank love them (he ate French's a lot as a kid, too), I use 2 of the packets. I boil water and fat-free canned milk together, then, using a mixer, I toss in the potato packets. For stiffer taters, use less milk. I add butter, a pinch of garlic salt and pepper, then it's awn like popcawn!! |
Lostintheglades | Tuesday, November 11, 2003 - 07:34 am     LMAO...you guys crack me up! I have coffee all over my desk now thank you very much. Sweet..here's how I cook a roast without a crockpot or Dutch oven. This is for any beef roast, (Sirloin, Rib Roast works best. Rub the roast with oil, you can season it with garlic salt if you'd like. Turn the oven all the way up. Place the roast on a baking pan with a rack, pop it in the oven and let it cook on high for 20 to 25 minutes. Turn the oven off and DO NOT OPEN THE DOOR!!!! Leave it there for 4 - 5 hours (1 hour per 2 pounds.) This has never failed for me. I end up with well done on the outside and medium rare in the center. For a gravy....I always start with a stick of butter melted. On low heat, blend in flour until you have a paste, (like you would for any white sauce.) Pour 2 cans of Beef Broth or Beef Consume. Add mushrooms if you want a mushroom gravy. |
Bandit | Tuesday, November 11, 2003 - 07:35 am     My way of making mashed potatoes, I've heard is the best: Boil the potatoes, and mash them enough to get the lumps out. Then add butter (about 1/2 a stick, or 3 spoonfuls of margarine), about 3/4 of a cup of evaporated milk, and salt & pepper to taste. Then take a spoon and whip the daylights out of them. Yummy! |
Sweetbabygirl | Tuesday, November 11, 2003 - 07:40 am     Now the fear is leaving me....I CAN DO THIS, GUYS!! Okay, who wants a slice of leftovers? (If there ARE leftovers, Frank can throw down like no man I've ever seen, lol!!) |
Goddessatlaw | Tuesday, November 11, 2003 - 07:44 am     SBG, this is a riot. Colossus bought a roast over the weekend and asked me to cook it. I've never really cooked a roast (except for beef poorboys, just throw the roast in with a can of Campbell's onion soup and cook til it falls apart), so I figured I'd call my aunt and get some instruction. I told Colossus last night that there's a roast beef thread on the Board, and he thought that was quite a coincidence for a few seconds, then he accused me of starting the thread. LOL. We'll have to compare stories when we cook our roasts, SBG. |
Skootz | Tuesday, November 11, 2003 - 07:49 am     I usually make a roast in my slow-cooker. A great beef roast recipe; Put roast in slow cooker, add a package of onion soup mix then add a can of cola. voila done Use the mixture to make gravy yum yum yum |
Sweetbabygirl | Tuesday, November 11, 2003 - 07:52 am     Cola? I've never heard of that! What kind, Shootzy, 'cause I could get a Pepsi on the way home. |
Squaredsc | Tuesday, November 11, 2003 - 07:53 am     sbg, i'll take a plate. thx. yall have made me sooo hungry. |
Sweetbabygirl | Tuesday, November 11, 2003 - 07:53 am     See, that's what I get when I try to give a nickname....Skootz, a 1,000 pardons, lol!! |
Landi | Tuesday, November 11, 2003 - 09:25 am     i use cola for ham... reduce it in a saucepan, and it makes a GREAT glaze! as for pot roast, i always use a can of beer with the onion soup. put it in one of those cooking bag thingies with onions, potatoes, and carrots... YUMMM! |
Kstme | Tuesday, November 11, 2003 - 11:34 am     I use cola and ketchup on pork tenderloin. Makes a kick*ss bbq! (oh yeah, have to thrown in a little white wine, too) |
Lostintheglades | Tuesday, November 11, 2003 - 11:49 am     Hmmm....cola roast...it's great. |
Skootz | Tuesday, November 11, 2003 - 12:39 pm     I don't think the roast would mind SBG if you get a pepsi instead of a cola lol. I usually use store brand name stuff. |
Tabbyking | Tuesday, November 11, 2003 - 12:44 pm     i remember cooking a roast the way lostintheglades posted above. it was wonderful. a few years ago, i remember a big thing on getting sick from meat that had gone bad from sitting below a certain temp for more than an hour or so and they said not to cook it that way. my guess is someone tried to cook an 8-pound roast, rather than a 3 or 4 pounder! |
Sweetbabygirl | Tuesday, November 11, 2003 - 12:56 pm     Holy crap! Uh, I didn't think about meat poundage. Hmmmm, there are only the two of us, what size should I get? |
|