August 22, 2004

• Chuck

  Delia made an interesting discovery yesterday: Near closing time, one of the local supermarkets puts half-price stickers on their meats. Delia discovered this because of the stampede that resulted. By the time she elbowed her way to the meats, the selection was greatly diminished. She did, however, pick up two good boneless chuck pot roasts, two packages of boneless pork chops and a fairly nice piece of round steak, all of them cut thick.

  We will let Cathy do the round steak. She has been experimenting with that cut and has become proficient. Delia will probably do the pork because she is afraid I'll undercook it. I inherited the chuck.

  After washing the meat, I mixed together flour, cayenne pepper, black pepper and garlic powder with which to coat it. After coating it thoroughly, I quickly fried it on both sides, then added just enough water to come up to the top of the meat (it didn't take much, as the meat pretty much covered the bottom of the pot), tossed in some quartered potatoes and onions, and set the temperature to low. Later, I added some celery -- which was a mistake. The celery tasted flat and produced large amounts of liquid.

  Both Delia and Cathy called to say they would be late, Delia because sales were good and Cathy because her friend Wendy had suffered a heart attack the previous evening and Cathy wanted to stop by for a quick visit on the way home. I shut off the stove and just let the meat sit until they arrived. Pot roast is very forgiving, though, and everything but the celery tasted good.

  • 02:55
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