PopsicleToze

It does sound plausible, but only the meat? You couldn't taste liver in the gravy or the vegetables.

Before shrugging and calling it "just one of those things," there are a couple of loose ends. You say you bought the whole roast. I'm not sure what this means. How much did it weigh? Did it look like this? Dave, thanks ... I'll try to answer. It was approx 2" thick and weighed approximately 2-1/2 pounds. No, it didn't quite look like the picture. There was much more fat running through the meat almost like slanted lines. No bone, and it had a comma-shaped tail at the end.

I've read all of the posts, and I'm pretty convinced it must have been the meat. My choice of pots at Mom's are cast iron and Magnalite, both reactive, and we've cooked beef stew for years without this happening. Dave the Cook, no, the chuck I purchased was not the same cut usually purchased. I bought the whole roast, and I remember being surprised when I was trimming it that there was no bone in it. No offense at all taken as to the question was it really a chuck roast? It looked like one, but didn't have a bone. It could have been something else. Yes, it was fresh & I know the grocer. He doesn't have a dishonest bone in him. Regarding water quality affecting the beef, it's a small store. They joined IGA, which is an association that allows small grocers to join with other small grocers to buy in bulk quantities so that they can compete with the Wally-Worlds. I seriously doubt if the beef was local. Thanks for all of the answers. Guess it was the mystery roast. Most often when I cook there, I buy all of the ingredients before I leave town.

No, I browned the meat well -- didn't crowd it at all. No steaming went on. The texture was fine; just the taste was a bit livery. Not overpowering, but my mother noticed it, too. On a local food chat someone else had mentioned having a similar problem before. So, I thought I would post here to see if it was a certain mix of ingredients, the pot or maybe just the quality of the beef. We were way in the county at a little Mom and Pop store. So, the beef quality is not gourmet -- just what was available.

I can't answer. At my parents cooking for mother who was ill (better now). But I doubt seriously she cooks liver at all -- excpet the occasional deef-fried chicken livers.

I made a beef stew this weekend. It's still a little hot for the dish, but my father requested it. Anyway, everything was great, except the meat tasted had a liverish taste. What would make it taste like liver? The meat was a whole chuck roast that I trimmed myself. Looked great. Smelled fine. Nothing out of the ordinary. Vegetables were potatoes, onions, celery & carrots. Sauce was a reduction of homemade beef & chicken stocks, tomato paste (just a few tablespoons), Worcestershire sauce. I can't add any wine or beer when cooking for my parents for health reasons. (Note: I did cook the dish in a cast iron dutch oven and someone mentioned that might have caused a reaction.) Seasonings were bay leaf, thyme, dry mustard, oregano, kosher salt & fresh ground pepper. Did the taste happen just because I used a cast iron pot -- it was very well-seasoned -- about 40 years worth.

We like it with something sweet added -- apricot or peach glaze complements it nicely. Usually do sweet potato fries with it, too.

Unbelievable. I cannot imagine anyone who wouldn't give up his dinner for a 5-year-old, even if there were not something else on the menu. You are clearly a gracious host -- I definitely would not invite them back.

I have laughed so much that my co-workers think something is going on behind these doors I'm from the south and just fell in love with chestnuts when visiting NY. Found some in a grocer a few years ago -- a first. Bought them and envisioned "chestnuts roasting by the open fire." Well, almost. Decided to roast them in the oven. Was sitting on sofa when I heard gunfire. Well, I do live in New Orleans. So, after a few rounds of fire, I ducked to the floor and stayed still for dear life. More rounds. Discovered they were coming from the kitchen area. Well, no one had ever told me that you needed to score the little chestnuts before you roasted them. I had exploded chestnut gook all over the oven and kitchen (after being brave enough to open the oven door), and it was not easy to clean. Who knew

Spinach Sauteed Onions Feta Let son make his own

Also called Praline Bacon. IMO, it tastes best warm from the oven, so it probably wouldn't do for a potluck. Use a large, rimmed baking sheet, such as a jelly-roll pan, that is shallow enough to promote browning, yet tall enough (at least 3/4-inch in height) to contain the rendered bacon fat. Heat oven to 400 degrees. 12 slices bacon, thin- or thick-cut, rubbed with 1 tsp brown sugar dash cayenne pepper dash dry mustard chopped pecans, optional Roast until fat begins to render, 5 to 6 minutes; rotate pan front-to-back. Continue roasting until is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut.

Thank you. I managed 2 bone-in 14-oz strip steaks for $33. Should have them Tuesday. Can't wait!

Sorry -- that was "Savoie's Roux" Here is their site: http://www.savoiesfoods.com/products_roux.html

If you try to hurry the roux, or if you don't constantly stir, then you're going to end up with a bad roux. I know I have illustrations somewhere showing what rouxs look like at every step of the way-- a complete illustrative guide even showing overcooked and burnt rouxs. Of course, now that I need it I can't find it. If you start getting black specks, you've burned it, and just throw it down the disposal and start again. If it looks like it's breaking up and separating, then it's bad too. Did find this illustration. http://www.jonsullivan.com/recipes/shrimp_gumbo.php3 Look down in the recipe and you'll see a picture of a nice copper colored roux that I prefer (color of old penny). IMO, the Hershey's chocolate-colored roux is way too dark, and tastes bitter even when it's done correctly. Use cast iron skillet. Equal amounts of fat and flour. Heat oil first (peanut works great -- IMO rouxs cooked long enough for gumbo are too much for butter to take -- in fact many Cajun recipes call for margarine just for the fact it stands the heat better than butter). Add flour in little bits at first until all incorporated using whisk. After all is incorporated, use a flat-bottomed wooden spatula, and just keep stirring and stirring. Don't answer the phone. Don't go to the bathroom. Stir. For about 1 cup flour and 1 cup fat, it will probably take 45 minutes to 1 hour. BTW, in a pinch, a lot of Louisiana cooks use Savoy's roux in a jar. Their light roux is the perfect color, and I'm sure you could order it in a pinch until you have the roux mastered. And if you chicken-out and stop the roux before it's dark enough, like I've done so many times, Kitchen Bouquet seasoning darkens it up quite nicely. Hope this helps. P.S. Not a chef -- just a cook, so I'm sure not offering this as prof. advice.