Dear Phil, i will rsvp asap,.  
 >PM> Anyone know if the question of browning or not
 >PM> browning meat before stewing or braising has any
 >PM> merit?
 >
 > > IMO it does. Pre-browning the meat will seal in
 > > more of the flavour. Now as to whether it has any
 > > merit or not depends on whether your preference is
 > > for a tasty meat-flavoured stew or for lumps of
 > > tasty meat floating in a vegetable broth.
 >  
 >  Okay. That pretty much clears up the question.
 >  So it's either/or.
 >  
 >  Although I've found in one instance -- in long
 >  crockpot simmering [say 10 - 15 hours or more],
 >  the meat [chopped up meat, that is] usually
 >  disintegrates even if it was well browned, giving
 >  the first of your alternatives. Especially if a
 >  tomato [ie. acidic] sauce is used. I think this
 >  type of sauce also tenderizes the meat.
 >  
 > > You can get a similar effect from dropping the meat in after the water 

 > > Title: Boeuf la Ficelle: Eduard de Pomiane

 >  Fascinating. Only from Pomiane! I must try it too. And I see you've
bought  > a new cookbook. Sounds interesting. I like the detailed
explanation.

 > > "EAT MY WORDS" by Marion Halligan, (c) 1990.
Collins/Angus & Robertson

 > > The reference is to a recipe by Eduard de Pomiane, but she does not tell

 >  It might be a transcript of one of the radio programs he did [well,
it IS   > a transcript, she says] but one that appears in someone else's
book.

 > > Typed by Greg Mayman, March 1999. Later tested - yes, it's exactly as

 >  Did you have trouble with the string part? Suspending the meat
                   > Telnet:juxtaposition.dynip.com (1:167/133)

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