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To: KLP who wrote (4188)	12/15/2002 12:05:51 AM
From: Ilaine	Read Replies (1) \| Respond to of 6901

My husband makes stew in the oven but I like the slow cooker. I finally found the cut of beef my grandmother used for pot roast - blade roast, or top blade roast. Weird cut -- can't be used for dry cooking, and very hard to trim the fat or cut to serve, but the flavor is superlative if braised. I suspect that my grandmother's butcher removed the bones for her. I can't find it boneless and don't have a butcher. Now if only I could find the secret to the other grandmother's red beans. I wonder if maybe it was the water. I think alkaline water makes the beans more tender. Unfortunately cooks don't tend to be chemists. I keep reading that a pinch of soda will compensate for hard water -- makes no sense, as soda is alkaline.