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<blockquote data-quote="Dannyalcatraz" data-source="post: 7555757" data-attributes="member: 19675"><p>I got off to a late start on cooking tonight. As of this posting, I <em>just</em> put my food in the fridge. What did I cook? Pork pot roast.</p><p></p><p>On a mid-sized Dutch oven, I sautéed 3 ginormous yellow onions, a few clusters of green onions, 4 stalks of celery, and @1 bulb’s worth of garlic in a mix of salted and unsalted butter. Removing those from the pot, I put in a salted and peppered pork butt that I partially removed from the bone and cubed (big chunks), cooking until they showed some brown. Then I removed the meat, quickly deglazed the pan with part of a can of chicken broth, then added the onion and meat back in with most of the rest of the broth. I covered the pot and brought the contents to a boil, then turned it down.</p><p></p><p>After I could kind of shave the rest of the meat off of the bone, I added a little more salt and pepper, a LOT of dried parsley and a can of cream of mushroom soup. I let that cook down a bit.</p><p></p><p>Surprisingly, my tasting of the end result revealed it was buttery, oniony and porky. This will be very good over rice tomorrow, after the flavors have some time to mix overnight. Perhaps I will take pix then, maybe not. After all, it’s a green-flecked brown liquid with brown meat chunks. It smells- and tastes- far better than it looks!</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7555757, member: 19675"] I got off to a late start on cooking tonight. As of this posting, I [I]just[/I] put my food in the fridge. What did I cook? Pork pot roast. On a mid-sized Dutch oven, I sautéed 3 ginormous yellow onions, a few clusters of green onions, 4 stalks of celery, and @1 bulb’s worth of garlic in a mix of salted and unsalted butter. Removing those from the pot, I put in a salted and peppered pork butt that I partially removed from the bone and cubed (big chunks), cooking until they showed some brown. Then I removed the meat, quickly deglazed the pan with part of a can of chicken broth, then added the onion and meat back in with most of the rest of the broth. I covered the pot and brought the contents to a boil, then turned it down. After I could kind of shave the rest of the meat off of the bone, I added a little more salt and pepper, a LOT of dried parsley and a can of cream of mushroom soup. I let that cook down a bit. Surprisingly, my tasting of the end result revealed it was buttery, oniony and porky. This will be very good over rice tomorrow, after the flavors have some time to mix overnight. Perhaps I will take pix then, maybe not. After all, it’s a green-flecked brown liquid with brown meat chunks. It smells- and tastes- far better than it looks! [/QUOTE]
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