Pot roast comes out real tasty if you add some Guinness extra stout to it. It doesn’t take the whole bottle, though.
I wonder what the rest of it might be good for . . . 
(No, I don’t have a garden, so there are no slugs to kill.)
I think the commonly accepted method of disposal would be to drink it.
I suppose I could always drive it over to Joseph’s house. Maybe I should give it a little taste first.
Geez, I’ve never tried putting Guinness (or any other brew) in my pot roast. What else do you put in, Lamby?
I always do a couple of bouillon cubes, onions (own yones) and mushrooms. Other stuff, like carrots and red wine optional. I guess the stout would be instead of the red wine.
Once the temp drops 30 degrees or so I’ll give it a whirl.
Around here you’d get arrested if you were caught driving with an open bottle, even if you weren’t drinking it.
Best to drink it at home 
Yeah, Guiness is terrific for cooking-- I’ve put it in Chili too.
If you’re going to use Guiness, I’d let it replace the bouillion cubes and wine.
Let’s see, this time I only used Guinness Extra Stout and Durkee Grill Creations St. Louis Style Smokey Mesquite seasoning (not too much). It’s pretty good. They had a New Orleans style one with cocoa in it which was better, but I haven’t been able to find any more of it.
Usually, though, I slice a large red onion (or, preferably, a Vidalia) and layer it on the bottom of a clay dutch oven, rub the roast with olive oil, salt, and pepper (or whatever seasoning), put it on the onion, then cover it with more onion. Mushrooms, carrots, and potatoes go in a bit later.
I do cook it with the lid on, so it bastes itself. It’ll come out fork-tender and shreddy if you don’t let the liquid cook off completely.
Lambchop, you’re making me hungry.
runs to the fridge
Sorry, LC, I hate carrots cooked with the meat. EVERYTHING comes out tasting of carrots.
I don’t know if the Original bottled Guinness has reached your neck of the woods yet. Its the one with the white label at the top of the neck, instead of the gold label on the Export. The Original doesn’t have that bitter aftertaste of the Export, plus there is an almost chocolatey taste, not quite, but suggested, in Original. JES might be able to help you source some in your area.
Isn’t it interesting that Ernesto is following almost the same path as Katrina. It makes me think of that group, Katrina and the Waves. Odd coincidence, isn’t it?
I’m walking on sunshine, Whoa-o …
djm
-Try putting a teaspoon or a little more of your favorite bourbon along with a spoonful of roasted peanuts in washed rice just before cooking it. It comes out redolent of peanut and the malty-grainy aroma of whiskey. Mmmm… It makes the rice fragrant & interesting no matter what its topped with.
Thank you for letting me know. Added to my hope chest recipe file . . . “do not put carrots in with the meat.”
I don’t know if the Original bottled Guinness has reached your neck of the woods yet. Its the one with the white label at the top of the neck, instead of the gold label on the Export. The Original doesn’t have that bitter aftertaste of the Export, plus there is an almost chocolatey taste, not quite, but suggested, in Original. JES might be able to help you source some in your area.
Well, if you prefer the Original, then I’ll have to find out from JES where to get it . . .
Isn’t it interesting that Ernesto is following almost the same path as Katrina. It makes me think of that group, Katrina and the Waves. Odd coincidence, isn’t it?
Yes, thinking of Katrina and the Waves is an odd coincidence, I must say. Very odd.
Actually, a lot of hurricanes take that same path. There are typical paths for each month during the hurricane season. You can see them at http://www.nhc.noaa.gov/pastprofile.shtml .
Here’s June . . . that one we had early this season followed this path across north Florida and out into the Atlantic.
Here’s August . . . doesn’t it look just like the projection below it for Ernesto?
woke up in the cone this morning… drag…
I gotta find that white labeled Guinness. Maybe if I offer a bottle or two to Ernesto, he’ll leave us alone… or would he be more of a Tequilla kinda storm?
Its easy. Just go out there and sing to Ernesto:
I used to think maybe you love me, now baby I’m sure
And I just can’t wait till the day when you knock on my door
Now everytime I go for the mailbox gotta hold myself down
Cause I just can’t wait till you write me you’re comin’ around
(Chorus)
Now I’m walking on sunshine, whoa oh
Now I’m walking on sunshine, whoa oh
Now I’m walking on sunshine, whoa oh
And don’t it feel good, hey, all right now
And don’t it feel good
http://youtube.com/watch?v=comKeNbsFTM
djm
I started using parsnips instead, their flavor is less over-powering.
Sounds like beer bread.
Oh, crap!
I was reading down this thread and enjoying those nice maps I’d so craftily linked from the NHC website, and I got to the bottom and THERE IS AN “H” IN A CIRCLE RIGHT OVER MY HOUSE!!!
See that “Thursday 8 am” marker? That’s me. [Edited on Monday to add “Not any more!!! Hahahahahah! I CAN LIVE! I CAN LIVE!”]
EEEEKEEKK! EEEKEKKK! EEEKKKKKKK!
I thought you lived in Pinellas county? When did you move north east?
http://www.baynews9.com/Doppler9000.html … click the Caribbean botton on the left for current radar imagery.
The storm track shifted since she posted. Now it appears headed toward Miami-Dade and areas north of there (IOW Tony, me, and i think a couple of others here). Intensity forecasts are literally up in the air – anything from a TS to a Cat 3 is possible according to the latest advisory.
Carbonade. Another of Belgium’s widely ignored contributions to world culture (and considerably better than techno music 
).