[Sca-cooks] Braise

Kerri Martinsen kerri.martinsen at gmail.com
Fri Sep 19 06:44:22 PDT 2008

I need more sleep.
I saw the subject and wondered why underwear was being discuessed on the
cooks list....


On Fri, Sep 19, 2008 at 8:10 AM, Johnna Holloway <johnnae at mac.com> wrote:

> In case people haven't heard the news
> Braise is the operable word this fall and winter. It's all in!
> Lots of new books on slow cooking plus shelves full of Le Creuset Round
> Dutch Ovens, etc.
> Williams-Sonoma is also pushing
> their new jars of concoctions of Yankee Pot Roast Braising Base,
> Irish Stout Braising Base, and this one for Coq au Vin Braising Base
> which is described as
> "An American classic, pot roast is derived from early New England recipes
> that called for slowly simmering large cuts of meat in covered pots to
> elicit rich flavor and succulent tenderness. Our easy-to-use braising base
> simplifies making a savory beef or lamb roast, as well as short ribs. It
> combines hearty, full-bodied red wine with earthy mushrooms and the
> traditional celery and carrots, simmered together for hours to achieve the
> depth and complexity of the classic preparation. 24.5 oz. A Williams-Sonoma
> exclusive."
> Yes in a jar 24.5 ounces for $16.00
> http://www.williams-sonoma.com/srch/index.cfm?words=braise
> And they are even offering "Classes" and demos on how to use these jars of
> braise base to create your own pot roast at home
> in case I guess if you can't figure that part out.
> Johnnae
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