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Old 10-31-2013, 08:00 AM   #31
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[QUOTE=pacanis;1315307]Thanks, Dawg.

Yes I do, Jessica.

Sounds YUMMY!!! You mind sharing your recipe?! We're cooking wings tonight, and I'm looking to do something different with them
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Old 10-31-2013, 08:03 AM   #32
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[QUOTE=Jessica_Morris;1315335]
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Thanks, Dawg.

Yes I do, Jessica.

Sounds YUMMY!!! You mind sharing your recipe?! We're cooking wings tonight, and I'm looking to do something different with them
Gee I don't know... it's an old family recipe that has been handed down for generations... dating back to my ancestors who came over on the Mayflower, then settled in Pennsylvania...
I'll PM it to you
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Old 10-31-2013, 10:07 AM   #33
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Thanks! I'm finally getting a feel for the new grill when it comes to finer food items
i can see that !! getting a feel for the camera too,by the looks of it!
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Old 10-31-2013, 10:18 AM   #34
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i can see that !! getting a feel for the camera too,by the looks of it!
I had a good subject
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Old 10-31-2013, 10:30 AM   #35
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I had a good subject
can't tell mate,screen's still covered in drool!right,it's 2:30pm this side,starving & i haven't got a clue what to eat tonight.nothing "tickles me fancy" in the fridge so, it's "hey ho off to the shops i jolly well go"
see ya later!!
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Old 10-31-2013, 02:25 PM   #36
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pacanis, your chicken wing dinner looks to die for. Cooking Goddess, what a beautiful pot roast. Haven't had one in ages, must have one soon. Harry, what a fabulous way to pull all those fridge ingredients together! Looks amazing. I love it when those use-up-what-you-have meals turn out incredible.
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Old 10-31-2013, 02:28 PM   #37
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...mmm, pot roast... Do you put the DO in the oven after you get everything going or cook the whole thing stovetop?
You talkin' to me? If so, technically I don't think of this dish as a "pot roast". That connotation to me is beef with potatoes/celery/onion/carrots all simmered together - which I do stovetop. Last night's meal was the chunk of beef simmered in the juices created by fried bacon, caramelized onions and shallots, dark beer and canned plum tomatoes drained and cut in half. I like what I've always known as English cut; up here they call it arm shoulder. When the meat is fall-apart tender I slice it and serve it up with lots of the juices over a bed of mashed. And the simmering juices are thickened only by boiling them down - no flour needed. This meal was done stovetop too.
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Old 10-31-2013, 03:01 PM   #38
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Thank you, Cheryl!

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Originally Posted by Cooking Goddess View Post
You talkin' to me? If so, technically I don't think of this dish as a "pot roast". That connotation to me is beef with potatoes/celery/onion/carrots all simmered together - which I do stovetop. Last night's meal was the chunk of beef simmered in the juices created by fried bacon, caramelized onions and shallots, dark beer and canned plum tomatoes drained and cut in half. I like what I've always known as English cut; up here they call it arm shoulder. When the meat is fall-apart tender I slice it and serve it up with lots of the juices over a bed of mashed. And the simmering juices are thickened only by boiling them down - no flour needed. This meal was done stovetop too.
Well my post was directly below yours and you are the one that called it beer braised "pot roast", so I thought I was talking to you
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Old 10-31-2013, 03:40 PM   #39
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Well my post was directly below yours and you are the one that called it beer braised "pot roast", so I thought I was talking to you
And so I did. Well, technically, the recipe called it that. I just went along with their game...
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Old 10-31-2013, 03:51 PM   #40
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And so I did. Well, technically, the recipe called it that. I just went along with their game...

At any rate you answered my question and said you cooked it on the burner. I tend to finish off DO stuff in the oven.
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