For Love of Pot Roast

[Stosh]

My apologies to all, but I'm going to have to report this major infraction of scout policy to the national offices! It's one thing to blatantly expose our children to the gregeous pitfalls of life, but to document one's confession on a public forum is an atrocity. As scouters we must be ever vigilant and loyal to our responsibilities to the welfare of our precious youth.

 

MODERATORS! Would you please escort ScoutMomma off the forum for suggesting, albeit under the guise of a pot roast recipe, that we as respected scout leaders serve alcohol to our underaged boys. I would assume that she has, by her confession, already caused great harm to her fellow campers at coucil camp, harmed the reputation of others by smuggling in such brown-bagged contraband. Oh the inhumanity of it all! Those poor innocent boys, who only hours before had never been exposed to the demon rum, now, fallen and disgraced for having been served such a fare, and would have partaken in full scout regalia.

 

Such disregard for those entrusted to our care should never be tolerated and those who foist such a heinous crime upon all should be cast from our midst!

 

Oh, and by the way, have a nice day.

 

Stosh

[evmori]

I use wine in my recipe, too! I'm busted! Take me away in cuffs & leg irons! Tie me to the whipping post & have at it! But the wine will stay in the recipe!

 

Ed Mori

1 Peter 4:10

[Nessmuk]

I'm with le Voyageur.. I prefer (and endaevour) to my kill, butcher, clean, process, cook and serve my "pot roast" critter AND garden veggies.. I will teach my young to do the same.

 

Those who themselves "don't or won't" do it this way - I don't chastise, but feel sorry for them and what they are missing.

 

Those who say they are doing it (but are really getting their Pot Roast at the grocery store or Restaraunt) I will declare then to be a mistakin' or a misleadin'..

 

Those who say "I shouldn't" get a bit stronger reaction - or nor reaction at all.

 

Truth is I don't do "Pot Roast" this way ALL THE TIME even though I wish I did.. But when I do, it has a deep spiritual and personal meaning that carries over into trips to the grocery store and restauraunt and other parts of life.

 

 

 

[CalicoPenn]

I have a question: If we can't use wine in our camp beef stews, does that mean we can't use beer to soak our bratwurst, even if we soak it at home ahead of time? Gosh, if the answer is no, may as well just close up Scouting altogether in Wisconsin and Illinois, where no one who knows better would even attempt to cook bratwurst without first marinating it in a nice Beer & Onion bath. And don't tell us to just not cook bratwurst at camp - that would be more sacriligious than declaring that God is dead in these parts.

 

I prefer a red wine in my pot roast, or if I want to get really fancy, a cheap cognac.

 

Calico

[OldGreyEagle]

Gee, and I was going to question whether or not using kosher salt was implying endorsement of one religious beleif system over another

[Gold Winger]

Don't know why you can't use wine in your pot roast or beer in your bratwurst. G2SS prohibits the use of alcholic beverages. A beverage is to be drunk not used as an igredient in dinner.

 

 

[Nessmuk]

To Ed,

 

(and others )I love this Book ! affectionately abbreviated "R2S"

 

Chapter 2

WINE

Wine?

Colonel Yervers never attempted to be without wine or some sort of alcohol inside him.

On one occasion, when no liquor was to be got, he drank some furniture polish. When the doctor said to him, " But do you mean to say that you could get no water ? "

The colonel replied, "My good sir, you can't have ever had a real thirst on you or you would know that that's not the time for thinking about having a wash."

 

THAT THIRD GLASS.

Wine ? I like a glass of good winefor its flavour, its colour and refreshment.

And equally I like a glass of beer or cider in its turn. Somehow a second glass seldom appeals to me so much as the first, because the flavour no longer strikes one with its novelty and the first edge of appetite has worn off.

 

As for the third glass, the man who is wise knows that there is "poison in the cup," that the sugars and other chemicals contained in the liquor don't in the end do you great good. I suppose, for instance, that few people realise how a fair amount of beer-drinking brings on corns, just as port wine helps to develop gout.

 

It is the third glassif not the secondthat puts you out of condition for running and exercise; and a young man will keep his eye on it accordingly.

 

In my regiment we worked on the principle that officers and non-commissioned officers led their men by example rather than by command, and on this principle I held that one or two of the sergeants were too large round the waist to be able to nip on to or off their horses as quickly as they should do in showing their men the way.

 

BP - "Rovering to Success" Chapter 2 "Wine"

 

 

[Venividi]

Wow! go away for klondike, and return to see that pot roast is a very popular topic. I do like the analogy. Thank you Bob for starting it. Here are some more.

 

A man liked to make pot roast. He followed a particular recipe, and his 3 pound chuck always turned out to his liking.

 

Another man took the same recipe and found that his 6 pound bottom round did not turn out the same.

 

A woman took the same recipe and found that her 3 pound chuck didn't turn out like man #1's. Upon discussing with others, she found the difference was that she was working with a roast from an aging holstein milk cow, where others were working with young angus steers. Between them, they shared ideas on how to adjust the recipe to turn out a delectable dish.

 

The national association of pot roasting found that there was an underserved area of the country, where meat was not living up to its potential. Many calves in the area were growing up to be juvenile delinqroasts. The association sought out volunteers to help make the most of the potential that was otherwise going to waste. The volunteers found that major parts of the recipe were ineffective with the delinqroasts, and made modifications. The delinqroasts, became perhaps not the best potroasts, but they were much more edible than they otherwise would have been. The national association was pleased.

 

Yet another volunteer chef was having trouble with a particular cut of beef. He followed the prescribed recipe exactly, yet the pot roast always came out mushy. He found a virtual group of other chefs with a wide range of experiences. Over a lengthy discussion, one of the others suggested that this particular cut of beef was a prime rib roast, and it required some special handling. They suggested trying a dry heat roasting recipe as opposed to a pot roasting recipe. Not exactly by the pot roasting book, but the volunteer chef was able to turn that cut of beef into a dish that could be served in a 5 star restaurant.

 

I think it good to remember that in addition to a great recipe, chefs of the right sort are important. Chefs that, through training, desire, experience, and sharing with others are able to develop a knowledge of a particular piece of meat and turn it into a dish that is better than it otherwise was capable of being. A roast with a unique character.

[FireKat]

I don't know about y'all but there is always alot of wine (read whine) at our activities!!

Hey Beav... how do your make the smiley that sticks out its tongue??? My attempts fail (This message has been edited by firekat)

[scoutmomma]

MODERATORS! Would you please escort ScoutMomma off the forum for suggesting, albeit under the guise of a pot roast recipe, that we as respected scout leaders serve alcohol to our underaged boys. I would assume that she has, by her confession, already caused great harm to her fellow campers at coucil camp, harmed the reputation of others by smuggling in such brown-bagged contraband. Oh the inhumanity of it all! Those poor innocent boys, who only hours before had never been exposed to the demon rum, now, fallen and disgraced for having been served such a fare, and would have partaken in full scout regalia.

 

 

I suppose it would do no good to note that I've never actually made this recipe -- I just thought it sounded particularly tasty and, umm, flexible.

 

Also that there's no, ahem, rum in it, just, um, well, wine. Or that the alcohol gets cooked off, or...err, umm, ahhh...let me just read further down the thread...

 

Gee, and I was going to question whether or not using kosher salt was implying endorsement of one religious beleif system over another

 

 

Oh, *cough*, well, never mind, I see there's no escape for me on this one, is there?

 

Would you like to shoot me now or wait till you get home?

 

 

[Stosh]

AHA! You were going to get us to serve wine to our youth with a recipe you hadn't even tried out? Shame on you!

 

I thought I was doing really well with the fun post until the Kosher salt came up! Nice touch!

 

I'm sure the scouting contingency from Idaho is rallying as we speak as well.

 

I do have to admit the ingredience and cooking with wine is an excellent way of getting our boys off the hot dog and pop tart diets they seem to seek.

 

I have to admit I have slipped in a touch of the spirits in my gravies and sauces over the year especially when competing against others in the Dutch oven cookoffs. Gotta have an edge. Remember: "Age and trechery will win out over youth and exhuberance anyday!"

 

Coming from Wisconsin, I do agree that messing with the beer and brats recipies is akin to treason.

 

Thanks Scoutmomma, good post! Seriously, it sounds like a good recipe, I'm gonna try it for sure.

 

Maybe we can get the forum people to create a section just for good campfire/Dutch oven recipes!

 

Dang, I'm hungry, gotta go eat something.

 

Stosh

[evmori]

Beavah, Bob, Ed

Please don't use the forums to carry on a feud as to who said what and what they meant. Lecturing one another and arguing is hardly Scout-like and is beneath the dignity of all of you.

(Bob White's response was deleted by mistake. There's no hidden message in that.)

FScouter (This message has been edited by a staff member.)

[FireKat]

Why don't we let Beavah, Bob, and Ed have a thread all to themselves. That  way we can discuss pot roast and not have other personal things break the flow.....  

As to my pot roast - I like it slowed cooked and spiced as I and my guests are in the mood for. The cut of meat plays a big role in how it will be prepared. You also have to take into account what iingridents are at hand and what can be purchased within the time frame of the meal. I am always accepting stuff brought by the others but sometimes they don't fit with that meal. You can hold them and try to work them into your next pot roast.

[Beavah]

Testing... again....(This message has been edited by Beavah)

[Gold Winger]

Wow! Smack down on the Beaver!

 

My favorite pot roast is to take a big chunk of beef, throw it into the crock pot with a can of Campbell's Golden Mushroom Soup, a packet of Lipton Onion Soup, a few cut up potatoes, a couple chopped up carrots, a few peppercorns, a bay leaf and let it cook on low until is ready to fall apart.

 

Strike that. My favorite pot roast is similar to my favorite beer, it is the one in front of me at the time.