Re: Another gravy swamp.

On 2024-11-20, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:

On 2024-11-20, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>

It looks good except for those carrots, but I'd
be polite and eat them.  Gravy looks good, too.

>

Did you cook your roast in the oven or crockpot?

>
>
On the stovetop, simmered for four hours. My wife and I learned to cook
them that way. I guess that "roast" is a misnomer, the way that we do
them. Boiled roast?

Braised beef.

My grandmother cooked pot roast in a pressure cooker.  I prefer using
the oven.

I don't roast much anymore, just standing rib for Christmas, occasional
chicken, pork for York and potatoes. Oh, and turkey for Thanksgiving!
Gotta get a frozen turkey soon! Butterball, preferably around twelve
pounds but probably fourteen. We'll see.

I scored two last weekend.  Honeysuckle White, around 15 pounds.  I
would have preferred 12 or 13, but those were the smallest ones they
had.  They're in the deep freeze.  I'll take one out to defrost soon;
the other one will wait until we're ready for more turkey stock.

Then there's Brussels sprouts, bagged dressing croutons, pecans, Karo,
frozen pie crusts, fresh cranberried, I'm losing it!
I love Thanksgiving meals. I hate Thanksgiving prep.

We've pared down our Thanksgiving meal to:

Salad
Turkey
Stuffing, made from fresh, cheap white bread, bulk breakfast sausage,
celery, onions, butter, sage, salt, and pepper.  It might be hot
breakfast sausage; if not, my husband might add a few flakes of
chile.
Gravy

There might be cranberry-orange relish, which serves as a dessert
for my husband and as a snack for me later.

--
Cindy Hamilton