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Life ... It's Why We Cook.

Jul. 25, 2011 12:01 pm 
Updated: Aug. 1, 2011 8:24 pm
Here’s a recipe that I have made once and then changed to suit myself. I will say it is outstanding for flavor and satisfaction. It is certainly not run-of-the-mill. I will tinker with the gravy to be used in other  recipes that do not use meat. The changes I made were to reduce sodium and add some richness to the recipe. As far as I am concerned, a cast iron Dutch oven (in the oven) is the only way to cook this.
Here's my adaptation.
1  2 1/2 - 4 pound beef roast
1 Tb granulated garlic
1 Tb ground black pepper
3 Tb cooking oil
1 tsp dry mustard powder
3 C  Buttermilk
½ C  soy sauce
¼ C  honey
1 tsp celery seed
1 tsp ground ginger

¾ C flour
1 C milk

Preheat oven to 325 degrees
Add all the dry ingredients in a bowl and mix together. Coat the roast with the blend. If there seems to be too much blend, add to the liquids.
Add the oil to the bottom of Dutch oven and heat until smoking. Sear the roast in the pan about 5 minutes per side.
In a medium bowl, stir together the buttermilk, soy sauce and honey. If there is any surplus dry blend, add it now and stir thoroughly.Pour over roast. Cover the Dutch oven.
Bake until tender, 2- 3 hours depending on roast size.
When the roast is done, remove it from the pan to a serving platter or cutting board and let the drippings cool some.
Blend the flour and water thoroughly. Return the drippings to heat and add the flour/milk mix slowly while stirring. Continue stirring until mixture reaches your desired thickness.
I used one pound of extra wide egg noodles. When they were cooked al dente, I strained them and added three Tb butter and three Tb EVOO to the hot noodles then folded them until the butter was all melted and the noodles were evenly coated.
This is my re-work as I posted it in Custom Versions: …<
Our granddaughters stuffed themselves with this recipe at supper, last night and have warmed up the leftovers for lunch, today. As for my opinion? The meat is only a seasoning. The gravy is the superstar.
I reduced the sodium content, eliminated the vinegar, substituted my thickener for the gravy and put the soy taste in the background. (Why do we think that Asian cooking must always taste like Soy Sauce?) I even had a different title for the recipe but my wife didn’t think it was a nice one. Because I was cooking a rump roast, I wanted to call it “BAWN”- an acronym for Bull’s A$$ With Noodles. That was as popular with my wife as dog bombs in her rose bed.

Well, I did it, finally. After much hullabaloo, it was decided that the reason I could not use my high speed internet was the fault of my aging computer, OS and software. Was it entirely my fault? Well, as it turned out, no. I did use the opportunity to buy a new computer so I would have all the current software and equipment but when the service was reactivated, the errors reoccurred. At that point the provider could no longer look anyplace other than at their own software. After much searching and trial and error, the problem was resolved and I can toss dial up out the window- again. Now, to start getting some photos posted.

I thought I was all through having to “let go”.  Our granddaughters are staying with us this week and the oldest one just asked for the keys to drive to the mall. Was I apprehensive? YUP! But I let her do it, anyway. Now, I’m an apprehensive nervous wreck and she has only been gone five minutes. When will my kids stop growing up so fast??!! At least she’s driving the truck. (Something substantial.)

Jul. 25, 2011 12:56 pm
Mike, don't take this Wrong but Buttermilk? in pot roast? Lol. I love it and Mike you have a Wicked sense of humor. . . Too bad you couldn't have gone with the Real name.BBBAAHHHAA That about killed me. Glad your puter probs are going away and YEP. letting those kids, DDs or DGK's is Rough on our nerves! Still trying not to shutter when mine drives away. Hope you are feeling OK Friend.Thanks for the funny A$$ blog. I am going to try your roast btw. Take care. PC
Jul. 25, 2011 8:54 pm
LMAO, Mike, love the idea of BAWN. Acronyms are a wonderful thing. Young 'uns driving is scary stuff. I helped my oldest with his driving and have one more to deal with. Clairol #41 here I come-I should invest in the company we could have retired by now. Thanks for the recipe-looks interesting, might have to try it with some moose=MAWN
Jul. 26, 2011 4:36 am
Hi Patty Cakes! Yup! Buttermilk! I don't cook by rules or traditional ideas. I prefer to find out for myself which- at times- can be expensive because of failure. But, I did it my way.(As Frank Sinatra sang my anthem.)
Jul. 26, 2011 4:41 am
Good morning, gramma! At least you have hair to color. Unfortunately, I have fingernail scratches because I have little hair left to pull!
Jul. 26, 2011 7:01 am
I am going to trust you on this one Mike - I can understand the Buttermilk but with Soy Sauce? Hmmm.... I am game and will give it a try. :) You are a good grandpa for letting your grand daughter borrow the keys to the truck. I hope it and she returned in one piece. It is hard letting them grow up, isn't it?
Jul. 26, 2011 10:11 am
Trust me??? Uhh, Nana?... Uhhh,ok. But... uhhh...never mind. Go ahead. The girls returned safe and had no problems. I was a wreck but that doesn't count. When my kids learned to drive, I was ready for it because I was part of their learning process. But granddaughters? That is a whole new emotion.
Jul. 26, 2011 12:19 pm
I think the roast sounds great! I'm not looking forward to my almost 15 year old driving soon. It was hard enough when my oldest son learned how to drive! Guess you've got to let go sometime or maybe not :)
Jul. 26, 2011 12:33 pm
Letting go sounds like a simple thing, Nurse Ellen. Outwardly it is. The inward emotion driven feelings are something else.
Jul. 26, 2011 5:34 pm
I can wait for grand children, my children are still in school or just starting out and need to use my vehicles...I have learned to let go, although the oldest is planning on driving to Flint, Michigan (you know the outlets), I have told she can go, but she needs to buy out of country medical insurance to travel....small expense to pay for her to be happy to be going SHOPPING! I don't remember it being that way when I was young, do you?
Jul. 27, 2011 6:48 pm
Hi, Janet! I thought grandchildren would make me feel old. Then I got 'em and I found out the opposite. ... When I was young, it was no problem to travel to Canada. No stopping at the border. No special insurances. Just go. The only trouble I had (once) was being stopped by RCMP and told to speed up or get off the highway. Canada had speed laws but did not enforce them on expressways.
Jul. 29, 2011 4:53 pm
The pot roast sound really good! Like B'nana, I'll trust you on the buttermilk and soy combo:) If it makes you feel any better, my 15 year-old niece (aka: daughter from another mother) has been driving since the DAY she came of age. Passed the test the first time and now she's almost ready to get the full license. She thinks I'm old because I crochet....still wants that afghan for Christmas, though....go figure.
Jul. 29, 2011 5:04 pm
There is so much flavor going on that the wierdness of the buttermilk gets lost, Mangel. You'll find it very smooth and fulfilling.
Jul. 30, 2011 4:06 am
Good morning Mike! Seems you must have transferred those internet problems down here to Ohio! We are having issues now. Just got back from a vaca in the mountains and your BAWN (Hahahaha-love the acronym) sounds great. We will be having that very soon. Grandkids that drive? Oh man! I can't imagine, but glad to hear all went well!
Jul. 30, 2011 1:55 pm
Yes, I know the feeling of grandkids that drive! My 17 year old GK is driving me around everywhere now! She is a very good driver but I was nervous at first when she took off alone. Her mother taught her to drive and did a very good job. The BAWN recipe looks good, I will have to try it!!....Ginny
Jul. 31, 2011 7:30 am
Hi, Mother Ann! If my problems migrated to Ohio then I find it very difficult to tell you just how badly I feel about it! ... Hope you'll write of you mountain vacation in your next post.
Jul. 31, 2011 7:45 am
Thanks for stopping by, Ginny! My granddaughter is, also' a very good driver. Michigan is one of the toughest states to get a drivers license so getting one is a bragging point and it is extremely difficult to get it back before age 18 if it is taken away. There's still a few new drivers that think they are smarter than the police but the greatest majority are being responsible. ... Enjoy the BAWN! My granddaughters are coming back in two weeks and they have ordered me to fix it then!
Aug. 1, 2011 1:00 pm
Mike - I have this roast in the oven right now. Can't wait for dinner time! I even made fresh homemade bread to go with it. My only dilemma is this: Do we have a nice bottle of wine from our trip or drink milk? I'll let you know how my boys like this...
Aug. 1, 2011 2:10 pm
Aug. 1, 2011 3:04 pm
So this is what the ladies were talking about at the roundup. I missed the blog due to being a little sidetracked getting ready for my visitors this weekend. I like the title. Interesting blog as usual :)(:
Aug. 1, 2011 6:31 pm
Mike, Thanks for a great dinner tonight! Beer would have been great!! We had milk, though. When my husband got home he asked what we were having and I refused to tell him until my son was also there to hear what it was called. They loved the name! One bite and my son was nodding and reaching for more to pile on his plate. We ate it all except for about 3 tablespoons of the gravy. The gray - it is GREAT! Thank you!!!
Aug. 1, 2011 8:22 pm
Good evening, Cat! This was talked about at the roundup? Hmmm. ... I wanted to shoot an email at you to tell you to get out of the heat. Then, I thought, if you are anything like my wife, it would only make you more determined to stay out. ;)
Aug. 1, 2011 8:24 pm
Thanks for the positive feedback, Mother Ann! Happy you enjoyed it.
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Mike Harvey, daPITA

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Battle Creek, Michigan, USA

Member Since
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Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Southern, Gourmet

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About Me
At age 16, I began cooking when my mother was injured in an accident that kept her off her feet for five weeks. At first, my repertoire was fried hot dogs with pork and beans, boiled hot dogs with macaroni and cheese or pizza from a box. After a couple weeks of this, my younger brother was the first to protest and demand variety and my dad was quick to support him. That was my first cooking challenge, learning to plan a meal. About that time, mom returned from the hospital and from her bed, began teaching me things like roast beef, fried chicken, stews and all the sides and trimmings. In 1967, I married and my wife designated herself as the cook and this continued until 1999. It was then that I (voluntarily) began cooking again. At some point, I realized that I was having fun and began searching for recipes that were more challenging and interesting. I found AR and used it's recipes for a long time before registering and later becoming an active member.
My favorite things to cook
Soups. How can I go wrong? They are a great way to use up leftovers and those veggies that are approaching the end of their usefulness. They are always an original recipe. Roasts and steaks are favored, also. Getting the right "doneness" and choosing appropriate sides for a tastey and attractive meal is a continuing and always evolving menu.
My favorite family cooking traditions
If creating impulsive menus and recipes is a tradition then, (I guess) we have a tradition. A new tradition is developing. I have a fruitcake recipe that, I believe, is near perfection. I make it just before Thanksgiving so it is aged enough for the Christmas/ New Year holidays.
My cooking triumphs
Without a doubt, my own recipe for a Reuben Sandwich. It has been a demanded item for many years and I shared it in my AR blog.
My cooking tragedies
Too many. I have been able to throw them out and have something new before my wife gets home. Most of the time, anyway.
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