Last night we had a Thai noodle soup for dinner at Daughter's request. Next to sushi, chicken soup with rice, and my grandmother's macaroni and cheese, thai food is her favorite.
One of my parents described it a "so colorful and ethnic, but still delicious."
Pot roast is way more their speed.
So tonight, I am making a pot roast for the first time in ten years. Probably only the second time ever. The last one wasn't great. I don't remember much else about it. Just Blah. Also, it was produced in a crock pot. I am not, as a rule, a big fan of crock pot cookery.
I enjoy cooking too much to dump stuff together and leave it for 12 hours. I like the cooking time. The chopping and mincing and seasoning and stirring. I am particularly fond of hammering the shit out of stuff with the mallet after a long day. We had some extremely tender chicken after some of the torrential - rain - inside - all - day - with - a - two - year - old days last summer.
For whatever reason, I decided to give pot roast another try. This time sans crock pot. I am using this recipe compliments of Epicurious.com and cooking the whole thing on the stove top in a dutch oven. Not the dutch oven of my wildest dreams (here) but, the one that my mother has had forever and that only I ever use. I hold out high hopes for this one. In addition to the lack of crock pot and some excellent reviews on the website this recipe has one keen difference from the last one I prepared...two separate forms of red wine and root vegetables rather than potatoes. Yum.
Daughter also magically managed to fall asleep during the prep time and so I am treating myself to a dvd (this one) while I clean up the prep, figure out a side, and flip the roast over in another hour.
Well, dinner, in a word, ROCKED. Yum would be another word. I'll do a double update with my personal modifications tomorrow.