Sep. 5, 2010 at 9:46pm
I suck at white people food.......
comments  | posted under foodComments
by Crenshaw Sepulveda on 9/5/2010 @ 9:51pm
|Next time try a nice Goulash.|
by inbloodyrise on 9/5/2010 @ 11:34pm
|or tv dinner. like microwavable.|
by L.S.Erhardt on 9/6/2010 @ 12:54am
A crock pot.
Seriously. Throw your roast in the pot with some water or beef broth. Some onions, carrots, potatoes and garlic. Turn it on low and forget about it for 8 to 10 hours.
Unless your crock pot goes dry or you go longer than 10 hours, it's impossible to kill the roast. Try it. You'll like it.
by daubermaus on 9/6/2010 @ 10:03am
|I got the cooking part down. It was the flavor part I messed up.
I followed a recipe, used carrots, rosemary, bacon, salt and black pepper with a splash of wine every 20 minutes.
It justed tasted very bland and Beef - not yummy potroasty.
Understand I cook mostly Balti/Punjabi - it's learning to season white people food I'm having trouble with.
by Crenshaw Sepulveda on 9/6/2010 @ 10:15am
|Pot roast is boring and nasty. Do it up Balti/Punjabi style.|
by L.S.Erhardt on 9/6/2010 @ 10:38am
|Yeah, most things that would be qualified as "white people food" are pretty bland. Not much you can do to change that if you want to go for Traditional White People Cooking.
I highly suggest cooking the pot roast with the Punjabi seasoning.
Life is too short to eat boring food,
by jenyum on 9/6/2010 @ 12:06pm
|Did you coat it with Kosher salt first and sear it in a pot with whole black peppercorns? Leave the peppercorns in the pot while it cooks.|
by jenyum on 9/6/2010 @ 12:12pm
|Also, I don't think I'd add a splash every 20 minutes. Keep that lid on tight as long as you can.|
by Maria on 9/6/2010 @ 2:31pm
|Yes, searing the beef until deep, caramelized brown on both sides is very important. Also, a dash of soy sauce and Worcester sauce helps to provide that yummy umami, savory flavor. |
Whatever spices a normal American cookbook calls for (garlic, black pepper, rosemary, onions)---double it, and in some cases triple it (e.g., garlic) unless you want subtle/bland. This does not apply to salt, since most Western cooking is quite salty enough.
I learned these secrets from a top-notch Korean chef back when I was regularly producing rubbery shoe leather. My Mom made some of the best American food I've eaten, but "bland" was not part of her vocabulary.
by Crenshaw Sepulveda on 9/6/2010 @ 8:43pm
|If you are going to have the beef I think it is better served becoming a nice bolgogi.|
by seejane on 9/6/2010 @ 9:00pm
|I braise mine in a mixture of beef stock, red wine and black coffee. I add lots of chopped garlic and just a little thyme. Lots of onion and carrot. After it's cooked I take the broth and reduce it for a sauce for boiled potatoes.
by daubermaus on 9/6/2010 @ 9:12pm
|I actually make very good bolgogi, it's just every now and then the hubby says "How about pot roast?"
I hot seared it in grease with pink black peppers and rosemary.
I'm now thinking it was the Winco roast because I took the remainder and crock potted it with tomato paste, molasses, mustard, water and sweet chilli sauce and cooked it on medium for 4 hours and it still hasn't broken down into shreds.
That's 5 hours roasting at 375F and 4 hours simmering at a near boil - it should be shredded bbq beef right now but it still looks like brick o'beef.
We only eat meat about once a week so that was disappointing.
Oh well, dinner tomorrow night will be raw zucchini korma with spicy sprouted red lentils over rice. Mmmmmm - korma - the alfredo sauce of hindi foods - all the fat and calories of a meat lover's pizza with none of the dead animal pieces.
by daubermaus on 9/6/2010 @ 9:13pm
|I am taking notes on everyone's suggestions so that next time jinx starts talking about his mom's roast - I can try again.|
by The Jinxmedic on 9/6/2010 @ 9:55pm
|My mom's pot roast that was so good was supposed to be Prime Rib...|