Adventures in cooking!. Vension shoulder roast now being braised - TopicsExpress

Adventures in cooking!. Vension shoulder roast now being braised on the stove. Following John Beshs recipe from field and stream and can I say it smells a lot like my coq au vin blanc? The exciting part of this recipe is that i can use the dried mushroom I harvested and dried myself. It smells a lot like pecans in with the apple and the red wine and yes those are my tomatoes that i froze two months ago. But with all that effort and crativity for a recipe, I am reminded that Americans are fat because they just open a box and eat what is inside, they do not grow it, process it preserve it or cook it from scratch. They just eat!

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