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Old 10th March 2013, 04:20 AM   #1441
nezbleu is offline nezbleu  Canada
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Re: stovetop "potroast" (aka braised beef)

I would always add some red wine to that, and for veg carrots are nice to add a little sweetness. In fact you might as well use the "holy trinity" of onions, carrots, and celery. When it's done, take out the meat, but instead of reducing the gravy, throw the sauce, onions, carrots, whatever into a blender and puree it, makes a nice thick gravy. You could also degrease it first (some of those cheap cuts of beef can be pretty fatty) with a gravy separator (like this: Amazon.com: OXO Good Grips 4-Cup Fat Separator: Kitchen & Dining).
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Old 10th March 2013, 12:39 PM   #1442
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Quote:
Originally Posted by Cal Weldon View Post
the best for juice.
30 seconds in the microwave. (then add ice cubes for a cool-down)

All that juice from a single handjob, hey ?
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Old 10th March 2013, 01:19 PM   #1443
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Microwave, really? Doesn't that impart a cooked taste to it?

Electric handjob. Guys our age can't do it manually anymore.
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Old 10th March 2013, 01:33 PM   #1444
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Quote:
Originally Posted by Cal Weldon View Post
Guys our age can't
How true.

Nèèh, fluids are heated pretty homogeneous in a MW.

(Unless they're heavy metal'd. Ever noticed that cheap clay mugs overheat in a microwave oven, and higher quality ones don't ?)

At their "natural" environment temperature, more juices flow. (same for you and me, no ?)
But you're welcome to prep them in your pants for an hour, if that kind of thing turns you on.
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Old 10th March 2013, 04:39 PM   #1445
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Quote:
Originally Posted by jacco vermeulen View Post
if that kind of thing turns you on.
I just tried it. I didn't notice much but my honey loves the new me.
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Old 13th March 2013, 11:45 AM   #1446
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Fluid, hu ?
Today we have....
Zucca alla livornese-----Pumpkin a la Livorno, which was one of the four
Seaside Independent republics in the XVI century, together with Genova, Pisa and Venice...well, I think that you oughn't study that at school
So, make a shunt between the input and put the grid to ground It's DIY

Just make some slices, put them with some flour and fry...not too much if not...they burn!
Than take 'em off, clean the pan and put some tomato soup- yes, the 'Livornese' is anything which is re-baked with tomato soup- and finish the baking....cover it !
Together I see...Uhm....Black rice
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Old 13th March 2013, 12:24 PM   #1447
SY is offline SY  United States
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Quote:
Originally Posted by picowallspeaker View Post
'Livornese' is anything which is re-baked with tomato soup-
Very useful to know, thanks! Love most zucca dishes (especially ravioli di zucca with brown butter and sage).
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Old 13th March 2013, 01:03 PM   #1448
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Quote:
Originally Posted by picowallspeaker View Post
one of the four Seaside Independent republics in the XVI century, together with Genova, Pisa, and Venezia
Oh Yes you do.
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Old 13th March 2013, 01:37 PM   #1449
JMFahey is offline JMFahey  Argentina
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So you Livornese must thank a Genovese for your National cooking !!
Hmmm, interesting .

Because if it weren't for the famous "xeneize" Cristoforo Colombo you would have neither Zucca nor Tomato.
Not even Polenta

For the uninformed, all 3 plant species are native to America , to which we should add potato.
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Old 13th March 2013, 01:57 PM   #1450
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Amalfi-Genova-Pisa-Venezia

(Amalfi-Ancona, Gaeta-Genova, Noli-Pisa, Ragusa-Venezia)

Yo soy Marinero, por ti sabe. (so what if I fck up La Mamba)
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