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Old 09-10-2014, 09:05 PM   #31
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de nada.

yeah, you want the potatoes to just be done, not broken up into bits. 2 hours or more in a simmering liquid would be way too much. just the last 1/2 hour to 45 minutes will do the trick.
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Old 09-10-2014, 09:07 PM   #32
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For sake of ease, I'm gonna add the potatoes and hope they don't over cook, they are in pretty good sized chunks. I may learn my lesson you understand, hahaha. Thanks for the tips.
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Old 09-10-2014, 09:21 PM   #33
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Never mind the................. milk! You said your son is coming to England for 4 months. Which parts of Britain will he be visiting? Is it work or personal?

(Obviously if it is entirely private/personal, then it is absolutely none of my business and please excuse my curiosity).
No problem. My son is a musician and last year while he was working on a cruise ship in the Caribbean he met a English girl. He is heading over to spend a few months with her. She is from Leeds.
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Old 09-10-2014, 09:22 PM   #34
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For sake of ease, I'm gonna add the potatoes and hope they don't over cook, they are in pretty good sized chunks. I may learn my lesson you understand, hahaha. Thanks for the tips.
They will overcook. Hoping won't make them cook more slowly I set a timer to remind me of when it's time to add the next ingredient.
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Old 09-10-2014, 09:40 PM   #35
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I had a salad of avocado, cherry tomatoes, and sliced red onion, drizzled with a mix of EVOO and lemon juice. One of my fave throw together salads when I have a ripe avocado.

On the subject of avocados, our grocery store now has "ripe now" avocados. They didn't used to, but now they do. I have to dig around the bin a little, as they are mixed in with the rock hard ones. Now I can finally buy different stages of ripeness. It's a pleasure to find an avocado that I can have within a day or two, and have others that ripen a bit later. Sure do love avocados.
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Old 09-10-2014, 09:45 PM   #36
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When you are squeezing avocados to find out if they are ripe, do it gently with your whole hand. Don't just press with the end of a finger or your thumb. That bruises the avocado and it will get soft without telling you if it is ripe.
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Old 09-10-2014, 09:46 PM   #37
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They will overcook. Hoping won't make them cook more slowly I set a timer to remind me of when it's time to add the next ingredient.
Don't forget, there's a ton of other vegetables in there to absorb some of that 225F oven temp. It's going into the oven. It's in god's hands now.

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Old 09-10-2014, 09:53 PM   #38
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I haven't forgotten. I've just made dozens of pot roasts over the years. Let us know how it turns out.
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Old 09-10-2014, 09:54 PM   #39
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Don't forget, there's a ton of other vegetables in there to absorb some of that 225F oven temp. It's going into the oven. It's in god's hands now.


You will be just fine, Caslon. It will be delicious!
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Old 09-10-2014, 09:55 PM   #40
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I sometimes put the potatoes in with the rest of the pot roast from the beginning. It makes the liquid thicker, because the potatoes fall apart and partially dissolve into the braising liquid.
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