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Tuesday , March 10 , 2009

Windy cooks pot roast

Posted by windy , Reader : 1347 , 11:01:22

Hello, I just tried cooking Pot Roast. It's a pretty fun experience and in a moment I am going to finish it all! It was pretty good, though I think I overcooked it a bit, otherwise could be better. The video is a step by step demonstration of making this easy to make pot roast! I look crap with the cakey make up, sorry! These are the ingredients: 3-pound piece of beef for pot roast Coarse salt and freshly ground pepper 4 carrots, peeled and cut into 3-inch lengths 4 medium Yukon gold or white potatoes, peeled and cut into quarters 1 large onion (about 10 ounces), thinly sliced 2 dried bay leaves 1/4 teaspoon dried thyme 1 can (10 3/4 ounces) Campbell's tomato soup

Hello, I just tried cooking Pot Roast. It's a pretty fun experience and in a moment I am going to finish it all! It was pretty good, though I think I overcooked it a bit, otherwise could be better. The video is a step by step demonstration of making this easy to make pot roast!

I look crap with the cakey make up, sorry!

These are the ingredients:

3-pound piece of beef for pot roast
Coarse salt and freshly ground pepper
4 carrots, peeled and cut into 3-inch lengths
4 medium Yukon gold or white potatoes, peeled and cut into quarters
1 large onion (about 10 ounces), thinly sliced
2 dried bay leaves
1/4 teaspoon dried thyme
1 can (10 3/4 ounces) Campbell's tomato soup

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comment 25
happyjack date : 14/03/2009 time : 09.55

Dont worry about Language,Gordon Ramsey adds a F,to all his dishes.Hells Kitchen.

comment 24
windy date : 11/03/2009 time : 19.32
http://blog.nationmultimedia.com/lisnaree
Lisnaree Vichitsorasatra

Pomjuk, tres tres delicieuse...

comment 23
Pomjuk date : 11/03/2009 time : 19.20
http://blog.nationmultimedia.com/pomjuk

Today’s breakfast of the champion is croissant, likelike koi curd with li hing mui (jam from Hawaii), Le Delice De Bourgogne (triple crème triple fattening cheese from France) and dried cranberries and a cup of cappuccino.

comment 22
windy date : 11/03/2009 time : 18.27
http://blog.nationmultimedia.com/lisnaree
Lisnaree Vichitsorasatra

Hi to offended people,

Sorry for swearing on the video. I will not try to defend myself, but I had to say the stove popping on me made me swear and say bad words.

I don't usually say bad words on video. I apologize and hope all students, kids, and adults won't watch my video and repeat my bad behavior.

sincere apologies for everyone and for The Nation.

comment 21
Pomjuk date : 11/03/2009 time : 17.16
http://blog.nationmultimedia.com/pomjuk

Sorry Windy: The video player did not come up on firefox I had to switch to Microsoft IE.

comment 20
windy date : 11/03/2009 time : 13.00
http://blog.nationmultimedia.com/lisnaree
Lisnaree Vichitsorasatra

Yabua, thank u for such a sweet comment. In fact my mom inspired me to cook, but since she cooks Thai food so well, I don't try to compete with her..haha.......

for other comments, sorry my brother finished the food already (hehe)..and yes I kept the receipt, it all costs about 500 baht, I think..
and no I don't know what Yukon potatoes are, just bought Thai from the talad in bangkapi ka.

:) Any requests for me to cook any other foods?

comment 19
windy date : 11/03/2009 time : 12.44
http://blog.nationmultimedia.com/lisnaree
Lisnaree Vichitsorasatra

Hello Pomjuk, what can I say..I was looking through your meal, and then I see that handwriting..saying you want to marry...shocking!!

comment 18
windy date : 11/03/2009 time : 12.42
http://blog.nationmultimedia.com/lisnaree
Lisnaree Vichitsorasatra

Hello I videotaped the whole thing myself and STILL no one believes I cook ....do I have to invite all of you to my house?

comment 17
Ian date : 11/03/2009 time : 11.09
http://blog.nationmultimedia.com/anterian36

Comment 3, basil leaves ground up in a little olive oil.

I don't know about catch but most Brits woul insist on whites, yellows are regarded as inferior.

comment 16
iceberg date : 11/03/2009 time : 09.49
http://blog.nationmultimedia.com/ranchhand

Pomjuk, looks delicioius but you are so cruel. Making big dish and none of us were invited.

comment 15
Pomjuk date : 11/03/2009 time : 07.23
http://blog.nationmultimedia.com/pomjuk

I’ve just finished my dinner. I made Middle Eastern BBQ chicken, mushroom wild rice and spinach salad. I got the chicken recipe from a Syrian American friend who grew up in Lebanon. So I’m not sure where exactly the recipe is from.

Marinate the chicken overnight with graded onions, crushed bay leaves, thyme, rosemary, sage, salt, pepper and extra virgin olive oil. Grill on BBQ oven or broil in 450 degree Fahrenheit for 25 minutes. Squeeze some lemon juice on top the chicken when serving.

comment 14
Pomjuk date : 11/03/2009 time : 02.47
http://blog.nationmultimedia.com/pomjuk

And I had a churro and cappuccino for afternoon snack.

comment 13
Pomjuk date : 11/03/2009 time : 02.45
http://blog.nationmultimedia.com/pomjuk

Windy: Anyone can copy the recipe from anywhere. Do you have any picture to prove that you really make it?

Here is my lunch today $2.75 Italian sausage with two glasses of wine. And I hope no genius out there saying that he only see one glass.

comment 12
iceberg date : 10/03/2009 time : 21.19
http://blog.nationmultimedia.com/ranchhand

Looks good but the only person that can cook better than Windy is Pomjuk.

comment 11
naive date : 10/03/2009 time : 20.30
http://blog.nationmultimedia.com/naive
Narrow and wide by "Naive" point of view. ...................................*v*....................................................................For Thai reader visit http://www.oknation.net/blog/wickedgirl

I want to try! serve me!

comment 10
wch date : 10/03/2009 time : 20.01

You must have a man already.
This day, I miss so much Spanish fermented anchovy.
Topping over pizza,,,,

comment 9
Alien date : 10/03/2009 time : 18.56

Hey Wendy, Where are the receipts for the things you used?

comment 8
yabua date : 10/03/2009 time : 14.20
http://blog.nationmultimedia.com/yabua

Windy:
I won´t cook this dish.I am fed up with western food BUT I do enjoy this blog of yours.

It gave me the imagination how happy and proud I would be to see my lovely, clumsy and sweet young daughter cook.

Unfortunately I have only a child and he is a boy, very smart in anything else but household work.
I think if he tries to cook, he will be so sweet like you.

comment 7
Peace_Out date : 10/03/2009 time : 14.00

Potato's and vegetables are the easy part in the real country of Thailand. Just can't be picky what variety of potato etc.
Good beef is hard to come by. Usually "Wua" is slaughtered locally. Tesco or Big C rarely have any beef. Makro usually has some selections, but not always.
There is a regional Butcher that is dependable most of the time. And a few Deli's that carry hard to find items.

comment 6
Peace_Out date : 10/03/2009 time : 13.28

Great, Funny video blog Windy.
There's my Bug Zapper..... (a necessity in The tropics).
Just be careful leaving gloves, towels, and other flamables on the stove.
Happy Jack....... the bug juice adds flavor

That's the secret ingrediant

comment 5
catch22 date : 10/03/2009 time : 13.20
http://blog.nationmultimedia.com/catch22

And I'm going to make sure they get things right!! No reason that the average Thai shouldn't know about Yukon gold potatoes albeit they probably can't afford them if they knew where to get them.

Yukon Gold Potato History
Yellow-fleshed potatoes are common in Europe and South America. In fact, yellow flesh potatoes are actually considered the norm in most countries outside North America, so naturally, immigrants to North America were accustomed to and preferred potatoes with yellow flesh.

This untapped market was begging for an enhanced, disease-resistant gold variety which could be easily grown in North America.

We have the potato-breeding program of the University of Guelph in Canada to thank for the Yukon Gold. Led by potato breeder Dr. Gary Johnston and sponsored by Agriculture and Agri-food Canada, a research team spent years experimenting, finally achieving success by cross-breeding a North American white potato (Norgleam) with a wild South American yellow-fleshed variety (W5279-4). The result was the Yukon Gold, the first Canadian-bred potato to be marketed and promoted by name. It received a Canadian license in 1980 and soon began exportation to the United States.

http://www.heritage-potatoes.co.uk/shop.php?main_page=product_info&products_id=30

Any chance of being 'real' Windy?

comment 4
catch22 date : 10/03/2009 time : 12.39
http://blog.nationmultimedia.com/catch22

I'm not sure if my local hilltribe market sells Yukon gold or white potatoes......guess us local market sponsors must be in the minority eh?

I'll put in a request.

comment 3
happyjack date : 10/03/2009 time : 12.10

Is Pest O for killing the Bugs in the Cabage.What is it ?.

comment 2
Ian date : 10/03/2009 time : 11.45
http://blog.nationmultimedia.com/anterian36

The Nation blogs are getting overrun with gourmets

Campbells condensed soups, I use tomato puree. I also add chopped white cabbage and a spoonful of pesto.

comment 1
windy date : 10/03/2009 time : 11.08
http://blog.nationmultimedia.com/lisnaree
Lisnaree Vichitsorasatra

Martha Stewart, sorry

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