Cookaholics Bulletin Board

ah, ok. We don't have chuck roasts here, I thing most pot roasts here are labelled as top blade or simmering roast, but again, I've only ever bought one and the butcher where I got it labelled it as "pot roast" so anyone's guess as to what cut it is.
How did it come out?

So, I baled on the braised beef with anchovies in a slow cooker recipe. I think I was trying to get rid of my aversion to beef cooked in a slow cooker and anchovies all in one fell swoop.

I used the recipe Jenny listed in one of her posts (from Giada ) and it turned out pretty good. The gravy/sauce was delicious. I do believe, though, that I am just not a pot roast person. DH is thrilled because he's going to fix himself a hot beef sandwich later this evening.

I am a little peeved with myself because I forgot to put in the rosemary and now I have a little $3.98 packet of rosemary in the fridge that needs something done with it. Not to mention the little tin of anchovies in the pantry. I can smell them all the way up here on the 2nd floor!

Fitzie

Whenever I have leftover rosemary, I like to make Rosemary Focaccia.

Fitzie,

People buy rosemary? I thought it grew everywhere. Anyway, here's something to do with rosemary: http://www.fuzzychef.org/archives/The-B ... -2011.html (scroll down)

Also, I don't find that anchovy paste tastes the same as real anchovies, even in the small quantities used in a sauce.

Which brings up another question for everyone else: if one stores anchoives in oil in the fridge, the oil congeals. How can I warm them up quickly to pick one out when I need it, given that the microwave tends to cause the anchovies to disintegrate?

We usually just dig one out with a fork. It works most of the time.

I do the same. The oil is usually pretty soft. I'm going to hunt for the salt packed anchovies. I know my usual grocers don't have them, but I imagine they're around somewhere.

Fuzzy, people on TOBB told me several times that rosemary overwinters, even in their cold climes. Well, it doesn't here. Every year I start with three plants and they grow wonderfully, but they never overwinter. Right now they are under about 10" of snow and are as brown and brittle as can be. I don't care at all for dried rosemary, so I buy it when a recipe calls for it. Generally, I avoid it in the winter months because it's so expensive!
In summer I use copious amounts.
Fitzie

Fitzie
They do not over winter in Denver , but I always bring one plant inside and nurse it along. The rosemary from the plant I have is less woody than what I can buy at the store, so I like it better.
If you roast potatoes, CI has a great recipe for rosemary roasted potatoes....its basically tossing the quartered potatoes in olive oil, slat and rosemary and then roasting.
ilene

Fitzie,

You might want to try Arp Rosemary which is hardy in Zone 6. That puts you right on the borderline. http://www.mountainvalleygrowers.com/rosoffarp.htm

In my experience, it survives about half of our winters in Springfield, IL.

Tim

Thanks, Tim. I've bookmarked their website and will give it a try next spring.
Fitzie