Foodies BS Thread.

It said "1/2 (12 oz) jar pepperoncini/juice". I took that as half a jar....? I could only find 16oz jars So i used a little less than half of that. I did not salt the meat because there were quite a few comments about saltiness. I used salted butter, but only a quarter cup because my cut of meat had decent fat in it.

So I guess I didn't make it "EXACTLY" like the recipe, but close enough. The saltiness is definitely from the au jus packet. I'm not usually a fan of those packet sauces for that very reason.

There was plenty of braising liquid, and mine had a lot of beef fat in it when it was done (save for cooking mushrooms/eggs!). I don't think butter really adds anything to the equation.

*I'm also going to cut off the pepperocini stems next time. I had to fish them out, they fall off when the peppers cook down (they basically disintegrate).

 

reading the recipe, with the absence of cooking liquid, it makes me think the roast is cooked like a confit in the butter.

 

It seems a little dry to start, but after about an hour the meat renders plenty of juice and it also shrinks.Butter (combined with beef fat) just floats around top and does nothing further.

 

How much liquid you got in that bad boy? I did mine in a crock pot and it only had about 1/2in. of liquid on the bottom, not enough that it's covering the roast.

 

At the begining liquid barely came up the side of the roast, at the end it was bobbing around. My chuck roast was about 2" thick and exactly the same size as the bottom of my crock pot.

Here is a sandwich it yielded.

 

Ah - that mighta been it, mine was about 1/2-2/3 the surface area, maybe it was about 2" thick though. If not, then it was 3", not talking a 5" thick slab in there

 

It was in quotes because it’s barely related to real sourdough

My MIL picked up the homemade apricot jam when visiting one of her daughters in Austria. I had a little leftover from the sandwich, so I mixed it with some of my fermented mango habanero sauce.

 

Low and slow in fat = confit

Leaving out the jar juice, which seems controversial and explains the additional liquid during cooking, the difference here is the mix of dry flavour elements and two different fats.

I've done similar with duck/pheasant/rabbit legs in olive oil after smoking them.

 

I dig it.

From now on, crock pot pot roast will be rebranded- "chuck roast confit".

 

After a long day of not getting the dishwasher installed, there's nothing like a nice red wine in some fine stemware.

 

Pork tenderloin, spaghettini with gremolatta, Provencal tomato.

 

Aloo palak and garlic naan.

 

Awesome beans!
I sautéed diced green chilis and pico de gallo in bacon grease, then added a can of pintos. Brought it to a simmer then mashed 1/2 the beans and let it simmer down until it reduced to almost dry.

 

Needs carne.

 

I went to NY to pick up my daughter from college for the summer. We decided to do a quick road trip to Boston before heading south to Florida.
A few of our meals:

New York (Long Island)
The Godfather: Fried chicken and mac & cheese in a wrap and then deep fried. With cheese steak tater tots. To balance that out some French toast with nutella and strawberries.


Connecticut
Lobster roll and lobster mac & cheese.


Boston
Visited Cheers bar and had Sam's burger.

 

Isn't that palak paneer with the spinach? I thought aloo paneer is potato, onion and tomato based?

Nonetheless, looks great and a favorite at Casa de SpruceMica

 

I can't find the exact recipe that she used but it has potato and spinach in it (so aloo palak) and no cheese (so no paneer). No tomato in this one, but other versions we've made have called for it.

 

Paneer is a cheese

 

Yup, most names are their ingredients and possibly style/region. Gobi = eggplant, bhindi = okra, Chloe = chickpea, etc. or references to punjabi, masala, bhaji, pakoda/pakora, samosa, etc. it’s an exciting, complicated, delicious, intimidating thing to me. I eat plenty of it and occasionally attempt to make parts of it. What I like most is that despite the regions, there are often various meat AND vegetarian options. Regions sometimes dictate the meat - seafood, chicken, mutton, etc. and considering the size/population of India, that’s ALOT of variations!