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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Another gravy swamp.
Date: Wed, 20 Nov 2024 09:55:16 -0000 (UTC)
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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