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Old 09-10-2014, 11:11 PM   #51
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Quote:
Originally Posted by Dawgluver View Post
, I have never had ... rosemary choke anyone. .
i've never had rosemary choke anyone, either.

no matter how much i offered her.

but seriously, my rosemary must be spikier than yours. i find getting a mouthful of long cooked food (read soft) with even a single spike in it unpleasant.
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Old 09-10-2014, 11:17 PM   #52
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Originally Posted by Dawgluver View Post
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.
?
Herbs can smell powerful while cooking, but not necessarily impart that aroma into the meat and whatevers nearby.?

BTW..its been over 1.5 hours at 225F. I poked both the roast and the potatoes and both need more cooking time.
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Old 09-10-2014, 11:20 PM   #53
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Way to go Caslon...I bet your dinner was great!

We had a basket of grilled marinated veggies, along with TJ's Brown Rice Medley (love that stuff) with grilled sticks of shrimp brushed with olive oil and seasoned with Tajin' (lime, salt and chili). Good eats...

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Old 09-10-2014, 11:23 PM   #54
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What we ate on Wednesday (09/10/14)

Quote:
Originally Posted by buckytom View Post
i've never had rosemary choke anyone, either.



no matter how much i offered her.



but seriously, my rosemary must be spikier than yours. i find getting a mouthful of long cooked food (read soft) with even a single spike in it unpleasant.

Thanks for the image, BT. I defrosted some homemade soup the other day that had rosemary needles in it, you couldn't tell it was there. Not even chewy.

Good Gravy, Kayelle, that is absolutely gorgeous!
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Old 09-10-2014, 11:38 PM   #55
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Yummy!

I'm still surf and turf cooking up jumbo shrimp.
I never know what other dish to serve with it...but steak. Kudos to you!

In younger days, Guyamas, Mexico, friend got sick after eating freshly caught shrimp. WAIT!
They were so good...he put away almost 2 kilos... of freshly caught jumbo shrimp, bought on the beach, butterflied with a knife on the spot, coated with melted butter and garlic powder, then grilled up by the dozen with one of those hamburger "baskets". That made it easier to do an assembly line, lol.
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Old 09-11-2014, 12:03 AM   #56
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2 hours and 10 min.

Meat done. Vegetables not soggy, hehe.

The meat is like it should be....you have to slice it, it's not supposed to be pull apart.

The veggies have a nice flavor...picking up the herbs no doubt.

I wouldn't mind the meat having some more infused rosemary/thyme flavor. It's good mind you.

Other than that? Cooking with fresh thyme and rosemary rocks.

(I also need to add less beef stock next time).

learning...still learning.

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Old 09-11-2014, 12:29 AM   #57
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I added a bit too much beef stock. I didn't realize how much moisture is in the carrots, potatoes, celery, onions. That water gets released during cooking in a covered pot.

Still, the veggies are just firm enough and the meat could use slicing and is done but not pull apart over done.

I'm using a lot less beef stock next go round.

For a small chuck roast done pot roast style, I think I'll still load in the potatoes at the start, just cause I'm lazy.
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Old 09-11-2014, 01:02 AM   #58
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did you make gravy?
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Old 09-11-2014, 01:15 AM   #59
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Calson, 225 degrees sounds too low to me. Next time I'd hike the temp up to at least 325 to 350 degrees. You'll eat sooner too.
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Old 09-11-2014, 01:28 AM   #60
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OK. I definitely failed not heading advice about not adding potatoes at the beginning. The potatoes were the right texture when I stopped cooking, but the meat could have used an extra half hour of cooking time, at which time, the potatoes would've been overcooked, mushy.

Anyways, it's not so scary learning...hehe.
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