:-)

Explain please?
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Sigh. Fucking autocorrect.

http://www.foodnetwork.com/recipes/e...ce-recipe.html

Wish I'd have read the sour cream trick before I put everything together. :-)
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I'm slow cooking a roast with onions, celery, carrots and potatoes (oh, and spices). Simple and delicious.
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It's a mushroom.

https://en.m.wikipedia.org/wiki/Laetiporus
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A good roast is hard to beat. Leftovers kick ass, too.

What kind of roast?
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Arm roast, believe it or not. It's from Sprouts Farmers Market. I've done this before and it was really tasty. Their meat is stellar without having to pay a membership fee.
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I'm not familiar with that cut. Google indicates it's basically chuck? That's my favorite for roast. :-)
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I know it was autocorrect. I'm just glad it isn't just me that it FUBARS. I was trying to type "rewatched" in the GOT thread and it took like 6 times for it to finally accept that "rewatched is what I was trying to say. I almost broke it in half.

You'll know the sour cream for next time. Depends on how you rolled them. Sometimes it isn't an issue, but of there is a part that gets left out and catches all the oven heat, it can really help. Makes a hell of a mess because I put one sour cream on one side and the sauce on the other, but works good.

That sauce ought to be good. I'd never thought of using chicken stock.

Arm roast is a good pot roast cut. Enjoy!
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It's a mushroom that grows mainly on oak trees, when cooked it has a slight chicken taste and texture. It's really good.
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You can compare all you want up and down who does what this and that, but it really comes down the critter.

We've butchered critters we owned, bucket calves and ones we kept back for butchering thinking we were money ahead, but we started getting premium critters on a no hormone diet from the feedlot...son of a bitch. The difference is night and day.

That's not to say a butcher can't FUBAR a good critter, but if the butcher is proficient, the critter is pretty much the deciding factor on a good cut of meat.

Now, walmart and the like, virtually never get good critters, so there's that, but if you are looking at a butcher, determining the source of the meat is probably the defining factor.
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Yeah, I live in the desert. I had no idea such a thing existed.

Post pics Jason. I know Lewdog taught you how.
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I don't have a pic of the chicken of the woods from last night but will take one of the morels later if my wife isn't chopping them up right now lol
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Chili dogs with Rays chili sauce... soooooo ****ing good, pricey as hell for a little 7oz can but well worth it

Then throw on a little shredded cheddar and a very generous spoonful of minced onion for good measure

Nothing gourmet about it, its just ****ing GOOD... can hardly wait
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Sounds good man. You gotta educate the desert folk.
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Nothin' wrong with a chili coney (unless it's that Cincinnati chili bullshit). :-)
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