Quote:
Originally Posted by Alfisti
But it's not a roast, it's a stew now. And if i am stewing, i agree one needs to sear so then a cast iron pot sears brilliantly and gets better flavour because you can then simmer for 4 to 6 hours on low and retain the browned goodness flavour found on the pan, there's a french word for it .. broulire or something.
|
I was merely responding to your tasteless comment- which I'm sure this dish is not, pot roast or stew. Why does it matter? If TX and his family enjoyed it and the man is proud of his effort and wanted to share it with us, why be so critical? If he could teleport me portion of that meal, I'd sure as hell eat it - couldn't care less if he called it pot roast or stew.