My Yankee Pot Roast will be done in 4 hours +/-.

[RANCIDMILKO ™ ®©]

Now does anyone have anything to say about my hunk of meat?

 

[Admin.]

Now does anyone have anything to say about my hunk of meat?

. I suspect they are just savoring the sauce.

Hmm, oh yisss omg oh man, the au jus!!

 

[RANCIDMILKO ™ ®©]

 

[1Holliday1]

Conservatives should "think" that way more often.

 

[RANCIDMILKO ™ ®©]

Conservatives should "think" that way more often.

 

[Admin.]

Sorry this red blooded hunka hunka braised flesh, is melt in your mouth delicioso, tempted to leave just in the oven a little while longer..

 

[Murdy]

Now does anyone have anything to say about my hunk of meat?

. I suspect they are just savoring the sauce.

Hmm, oh yisss omg oh man, the au jus!!

you better thicken that shit up and make gravy!

au jus is for a medium rare roast-beef sammich

 

[RANCIDMILKO ™ ®©]

Sorry this red blooded hunka hunka braised flesh, is melt in your mouth delicioso, tempted to leave just in the oven a little while longer..

That stuff is just like the carne cozida we make here. Don't cook it too much, the meat will taste funny.

 

[Admin.]

Sorry this red blooded hunka hunka braised flesh, is melt in your mouth delicioso, tempted to leave just in the oven a little while longer..

That stuff is just like the carne cozida we make here. Don't cook it too much, the meat will taste funny.

I have overcooked a roast before, it does do weird things to the meat. Taste, texture and tenderness all suffer.

 

[RANCIDMILKO ™ ®©]

One trick we have here to soften tough beef, when papayas are still unripe, they leak a white substance on their skin when cut, papain.
That's one of the best meat softeners that exist and it can turn tougher cuts of beef into really good meat

We usually use briskets to make carne cozida here, but if you put a little papain on it first, it comes out absolutely amazing.

 

[RANCIDMILKO ™ ®©]

Sorry this red blooded hunka hunka braised flesh, is melt in your mouth delicioso, tempted to leave just in the oven a little while longer..

That stuff is just like the carne cozida we make here. Don't cook it too much, the meat will taste funny.

I have overcooked a roast before, it does do weird things to the meat. Taste, texture and tenderness all suffer.

yes, the meat must have a little redness on it when you finish cooking

If it goes black, you cooked it too much

 

[Admin.]

Sorry this red blooded hunka hunka braised flesh, is melt in your mouth delicioso, tempted to leave just in the oven a little while longer..

That stuff is just like the carne cozida we make here. Don't cook it too much, the meat will taste funny.

I have overcooked a roast before, it does do weird things to the meat. Taste, texture and tenderness all suffer.

yes, the meat must have a little redness on it when you finish cooking

If it goes black, you cooked it too much

I tried making a pot roast type with with the thinly sliced beef 'carne asada' you can find in stores near Hispanic populations, that was what I once over cooked isome, it was still good but just a bit past primo.

 

[RANCIDMILKO ™ ®©]

Sorry this red blooded hunka hunka braised flesh, is melt in your mouth delicioso, tempted to leave just in the oven a little while longer..

That stuff is just like the carne cozida we make here. Don't cook it too much, the meat will taste funny.

I have overcooked a roast before, it does do weird things to the meat. Taste, texture and tenderness all suffer.

yes, the meat must have a little redness on it when you finish cooking

If it goes black, you cooked it too much

I tried making a pot roast type with with the thinly sliced beef 'carne asada' you can find in stores near Hispanic populations, that was what I once over cooked isome, it was still good but just a bit past primo.

those are our steaks here, we don't make thick steaks, always thin ones

If you decide to dice it, then you have a picadinho

But for carne cozida, we use big chunks of meat

You see that color there? IMO, that's the perfect meat cooking point, right there. Yummy.

 

[Murdy]

Sorry this red blooded hunka hunka braised flesh, is melt in your mouth delicioso, tempted to leave just in the oven a little while longer..

That stuff is just like the carne cozida we make here. Don't cook it too much, the meat will taste funny.

I have overcooked a roast before, it does do weird things to the meat. Taste, texture and tenderness all suffer.

yes, the meat must have a little redness on it when you finish cooking

If it goes black, you cooked it too much

I tried making a pot roast type with with the thinly sliced beef 'carne asada' you can find in stores near Hispanic populations, that was what I once over cooked isome, it was still good but just a bit past primo.

You have to grill carne Estrada on a BBQ until the edges are crispy but the middle is still a little pink… but only after it has marinated with oranges, onion, and some seasoning salt for 2-4 days.

 

[Admin.]

Sorry this red blooded hunka hunka braised flesh, is melt in your mouth delicioso, tempted to leave just in the oven a little while longer..

That stuff is just like the carne cozida we make here. Don't cook it too much, the meat will taste funny.

I have overcooked a roast before, it does do weird things to the meat. Taste, texture and tenderness all suffer.

yes, the meat must have a little redness on it when you finish cooking

If it goes black, you cooked it too much

I tried making a pot roast type with with the thinly sliced beef 'carne asada' you can find in stores near Hispanic populations, that was what I once over cooked isome, it was still good but just a bit past primo.

those are our steaks here, we don't make thick steaks, always thin ones

If you decide to dice it, then you have a picadinho

But for carne cozida, we use big chunks of meat

You see that color there? IMO, that's the perfect meat cooking point, right there. Yummy.

#3 is my general target, altho it can vary on the amount of preplanning vs. just go with what's on hand on the spppur of the moment. To get that outcome in #3 usually takes some good prep work

 

[Oerdin]

Pot Roast

Why did you steal someone stock image instead of just photographing your own?

 

[The Prowler]

Why did you steal someone stock image instead of just photographing your own?

I can think of one reason....

 

[Frood]

Admin and Holliday

One trick we have here to soften tough beef, when papayas are still unripe, they leak a white substance on their skin when cut, papain.
That's one of the best meat softeners that exist and it can turn tougher cuts of beef into really good meat

We usually use briskets to make carne cozida here, but if you put a little papain on it first, it comes out absolutely amazing.

Kiwi juice works too.... and for really lean roasts, a banana placed at the centre either in a rolled roast or an incision in the meat's centre, then sewn up.

 

[Admin.]

Pot Roast

Why did you steal someone stock image instead of just photographing your own?

You seem upset, here gaze into Andy's eyes and remain calm.

 

[Lily]

Isn't Yankee Pot Roast White Supremacist?

butthurt much?

 

[Lily]

Sorry this red blooded hunka hunka braised flesh, is melt in your mouth delicioso, tempted to leave just in the oven a little while longer..

That stuff is just like the carne cozida we make here. Don't cook it too much, the meat will taste funny.

I have overcooked a roast before, it does do weird things to the meat. Taste, texture and tenderness all suffer.

yes, the meat must have a little redness on it when you finish cooking

If it goes black, you cooked it too much

I tried making a pot roast type with with the thinly sliced beef 'carne asada' you can find in stores near Hispanic populations, that was what I once over cooked isome, it was still good but just a bit past primo.

General rule, cheaper cuts of meat need a long time cooking process, sous vide, roasting for hours to become tender.

Tender cuts of meet need quicker cooking processes, a little past searing for some, a few minutes longer for others...but quick or you risk ruining it and creating tough meat.

 

[Admin.]

Isn't Yankee Pot Roast White Supremacist?

butthurt much?

Imagine getting so emotionally upset over someone's Dinner.

 

[Lily]

Isn't Yankee Pot Roast White Supremacist?

butthurt much?

Imagine getting so emotionally upset over someone's Dinner.

He made it racist but he's not concerned about matters of race, is he? "Nope, nothing to see in my posts friends, I'm the least racist person you know."

 

[Admin.]

 

[Murdy]

I don’t make traditional American pot roast… but….

My BritIrish grandmother put her Sunday roast in the oven until it was medium rare. Montreal steak seasoning has been added to my version as the dry rub.

Served with:

mashed AND roasted potatoes (cause we Irish)

cabbage (overcooked in true Brit fashion)

peas (cooked with a sprig of mint in the water and served in butter, salt and peppered to taste)

and the BEST gravy you have ever tasted… I have perfected her recipe to include better than bullion beef flavor and it just gives it that richness that you can’t get with salt and drippings alone

 

[Oerdin]

Why did you steal someone stock image instead of just photographing your own?

I can think of one reason....

Let's face it. He is probably faking disability and sitting in a tiny section 8 apartment because he refuses to work

 

[The Prowler]

Let's face it. He is probably faking disability and sitting in a tiny section 8 apartment because he refuses to work

He, along with others here, do spend a lot of time bitching and whining about how much money other people make. Usually that is a sign of someone who is not applying themselves.

 

[Oerdin]

Money is relatively easy to make if a.person is willing to work.and put in the effort to qualify themselves for good paying jobs. Even with just an AAA degree or education certificates then a good life could be had. I know a guy who is 74 but who owns five houses in coastal California and who runs a very profitable pottery sales buiness. He has ran it for 50 years. I know an Indian immigrate who had a great career design microchips but who gave it all up to sell hotdogs in San Francisco and now makes more.

If you work for yourself and are willing to take chances than the sky is the limit. You just have to work harder and put in more hours and take risks. Even if you play it safe, as I have, hard work and thrift pays off.

Aids man did none of this. This is why he is poor, refusing to work to sick up disability and welfare, and being envious of people who do work harder than him.

 

[Oerdin]

Sadly, that means he posts stock photos of simple meals like pot roast because he can't get that with his food stamps. Any reasonable person would have just photographed his own pot roast.

 

[Lily]

Why did you steal someone stock image instead of just photographing your own?

I can think of one reason....

Let's face it. He is probably faking disability and sitting in a tiny section 8 apartment because he refuses to work

Probably, probably, probably...basically you pull shit out of your own ass and fling it. You stink!