- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Need some help w/ roast, rice, & gravy...
Posted on 7/26/10 at 12:34 pm to Count Chocula
Posted on 7/26/10 at 12:34 pm to Count Chocula
quote:I think we ate "Red Ball" or something like that out of Crowley.
I grew up in Abbeville. We had Mahatma's. We always ate short grain.
0
Posted on 7/26/10 at 12:46 pm to Count Chocula
quote:
Gris Gris, the thing about the PB&J is not about the jelley brand, it all started cause I could not get the word "infusion" out my brain. Crawfish infused this, seasoning infusion that, blah, blah, blah
Ahhh, I see. You just "fancied up" the pb&j, with the advent of infusions everywhere. What about a peanut butter sandwich with grape jelly foam?
Posted on 7/26/10 at 1:13 pm to Gris Gris
quote:This
Ahhh, I see. You just "fancied up" the pb&j, with the advent of infusions everywhere
quote:Now you've done it. "Foam" will be stuck in my head for months now!
What about a peanut butter sandwich with grape jelly foam?
Posted on 7/26/10 at 1:15 pm to Count Chocula
The only thing for a peanut butter sandwich
Posted on 7/26/10 at 1:23 pm to Kajungee
quote:Another Abbeville product!
The only thing for a peanut butter sandwich
Posted on 7/26/10 at 1:40 pm to Count Chocula
Posted on 7/26/10 at 4:05 pm to Gris Gris
quote:
Why would you cook a roast for rice and gravy with no lid? Cooking it covered is key and you shouldn't cook it any higher than 300, for AT LEAST 30 minutes a pound. Cooking it with no lid and at 350 is why is was dry.
Roast is roast. Haven't you heard that?
Seriously, which cuts would you cook uncovered?
Posted on 7/26/10 at 4:15 pm to tims0912367
quote:I can't speak for GG, but, I'm having a cover on all my roasts...
, which cuts would you cook uncovered?
Posted on 7/26/10 at 4:22 pm to Ole Geauxt
Lots of Dutch Oven folks in here! My favorite method is still the crock pot. It's easy. It's good and it leaves you free to do whatever.
Pick up whatever beef roast is on sale and follow the direction on the Lipton Onion Soup mix. Cook on low for 8hrs.
Pick up whatever beef roast is on sale and follow the direction on the Lipton Onion Soup mix. Cook on low for 8hrs.
Posted on 7/26/10 at 4:30 pm to Aubie Spr96
quote:One of the better hunting camp inventions...
the crock pot
Posted on 7/26/10 at 5:14 pm to tims0912367
quote:
Roast is roast. Haven't you heard that?
That is incorrect.
Cheaper cuts of roasts are meant to be slow cooked on low, covered, with liquid, which is actually more of a braise. Otherwise, they will be dry. I'm not saying they can't be roasted. If they are of good quality, they can, but they aren't nearly as good as they would be if prepared, covered, in a liquid. They certainly are not as suitable for "rice & gravy" prepared by roasting, which was your question, Correct?
On the other hand, I would not prepare a beef ribeye roast, covered or braised.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News