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Old 09-10-2014, 10:02 PM   #41
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yeah, it most certainly can be done.

caslon, that looks great!

if you can still do it, pull out that rosemary and mince it. those little spikes can be unpleasant later on.

if not, no problem. you might be able to fish them out as you make your gravy.
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Old 09-10-2014, 10:05 PM   #42
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Will do, right now. Those sprigs smell really good btw.
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Old 09-10-2014, 10:06 PM   #43
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That looks great, Caslon. Got room at the table for one more?
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Old 09-10-2014, 10:19 PM   #44
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Originally Posted by Cheryl J View Post
That looks great, Caslon. Got room at the table for one more?
Thanks. I absent mindedly grabbed the white knob of the casserole lid to get the sprigs out. Ouch! Nothing bad, but I need to put local anesthesia ointment on my shopping list.
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Old 09-10-2014, 10:24 PM   #45
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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.
And then ya got beef stew, not a pot roast. I see now what you're all saying about adding in the potatoes later on.
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Old 09-10-2014, 10:25 PM   #46
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Originally Posted by Caslon View Post
Thanks. I absent mindedly grabbed the white knob of the casserole lid to get the sprigs out. Ouch! Nothing bad, but I need to put local anesthesia ointment on my shopping list.

Yikes! For long cooked stuff, I have never had a sprig of rosemary choke anyone. I just let it meld into the dish, the leaves soften and I just pull out the (mostly by then leafless) twigs.
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Old 09-10-2014, 10:28 PM   #47
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Right. I tried to mince them up fine (as suggested) so that they kinda disappear and don't suddenly hit you while eating the rest of this meal. I also took out half of the Rosemary and Thyme to prevent one herb or whatever coming to the forefront of a meal with its "presence." For only a 13 oz roast, I bet you need just a little bit of rosemary and thyme.
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Old 09-10-2014, 10:54 PM   #48
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Wednesday I was lazy. I just got marinated chicken drumlets, (garlic and lemon) and served them on a bed of rice. But it was nice.
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Old 09-10-2014, 10:58 PM   #49
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What we ate on Wednesday (09/10/14)

Quote:
Originally Posted by Caslon View Post
Right. I tried to mince them up fine (as suggested) so that they kinda disappear and don't suddenly hit you while eating the rest of this meal. I also took out half of the Rosemary and Thyme to prevent one herb or whatever coming to the forefront of a meal with its "presence." For only a 13 oz roast, I bet you need just a little bit of rosemary and thyme.

I find that I can never overdo thyme. Rosemary, as it cooks, pretty much disappears too, but a little does go a long way. One sprig should be enough.
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Old 09-10-2014, 10:59 PM   #50
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Nothing as exciting as Caslon's pot roast, I made garden salads and dressed up a previously frozen Pizzeria Uno sausage pizza. I added black olives and mushrooms on my side, Himself had mushrooms and turkey pepperoni. He saw it when we were at Market Basket on Sunday and decided to take a chance. Surprisingly good considering the lower calorie and fat content. He said I can buy it again. A small win for his arteries!
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