Speaking of which, using round roast (which is what
I think my hostess used) in stews is an abomination.

I imagine your hostess may not agree with your assessment... ;) What

Her husband did, though, and bought chuck in
contravention of instructions. But then he
was obedient and trimmed off all visible fat.

Why would he do that :-}}

Preservation of the marriage might have been more
important than catering to the guest!

would you use in a stew....?

For fatty people, chuck. For unfatty guests, a leaner
chuck cut (blade, shoulder, neck), sirloin tip, shin.
Round is best eaten raw, carefully dry cooked depending
on the quality of the meat, burgerized with addtional fat,
or fried (cutlet or stir-fry).

I have to say that you are not a fatty person, in spite of liking fat as

I'm a fatty person, just not a particularly fat
person. At this time, having got rid of most of
the water weight, I'm smack dab in the middle of
what the dietitians consider normal (which means
a bit below normal). I'm amused, by the way, at
the new research being plastered all over the
news that a low-carb high-fat diet may be the
best strategy for keeping weight under control.

much as you do. We will always use chuck roast for our pot roast.
Probably in stews as well. We recently had a friend and his wife over
for dinner and served chuck pot roast. They had seconds. Another
reason for using chuck is that it is from the kosher part of the cow.

Few of the people I associate with these days worry
about Kashrut, and those who do have to source their
meat from a glatt (super-strict Kosher) butcher and
won't let me cook for them anyway, because their food
has to be prepared by observant Jews. It's mostly
believers who have transitioned to this state
(fundamentalizing if you will), because otherwise I'd
not have ever become that close to them in the first
place.

Two of your favored items -- neither fatty, and neither meat.
Title: Eggplant Dal Sauce
1 md Eggplant
2/3 c Red lentils
1 ts Cumin
1 Dried red chili

Several of my favored things, in fact, but the
recipe would be substantially improved by a knob
of butter or at least oil, but ...

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using

oh ...

Brinjal and toor dal curry
categories: side, vegan, Indian
Serves: 4

2 md Brinjals
1 c Toor dal
1 md Onion
3 Green chillies cut into small pieces
Coriander leaves chopped
5 cloves Garlic
1 in Ginger (grind with garlic)
1 ts Cumin seeds
1/4 ts Mustard Seeds
2 ts Dhania seeds
2 Red chillies
1 pn Hing
1 pn Turmeric powder
2 ts Oil
Salt to taste

Roast the toor dal for about a min.

Cook the dal in a pressure cooker for 2 min
or for one whistle.

In a heavy bottomed pan, fry red chillies,
cumin, and dhania seeds, and grind them to
form a fine powder.

In a heavy bottomed pan put 2 ts oil, and
add mustard seeds, cumin seeds, hing, and
turmeric powder. When they splutter, add
green chillies, ginger-garlic paste, onion
and brinjal, and stir well. Let cook for
3 min. Add toor dal and salt. Cook for 15
to 20 min; reduce to simmer, add coriander
leaves, and cook 1 min more.

You can also garnish with grated coconut.

Malathi at bawarchi.com

Just a little fat can improve things dramatically.
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