Originally Posted by Fire Me Boy!:
Depends. If it's a French bread like you'd get in NOLA, yes. But if it's more like a sub roll, no - I prefer that style of bun to be soft and supple.
I like to toast the bread, I don't like the bread to turn to mush. [Reply]
Originally Posted by Buzz:
I wanted to try out my new digital scales so I made a turkey pepperoni, red onion and black olive pizza.
The digital scales are great, I never realized how far off using a measuring cup is when measuring out flour.
This dough has 1/4 cup of beer, 1/4 cup of butter and was just full of flavor.
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You're like the guy who takes the photos for all the restaurants to sucker people in with perfect looking food only to be disappointed that the shit that is served doesn't look or taste half as good as your photos or food! :-) [Reply]
Originally Posted by Fire Me Boy!:
I went about 3 minutes per side over medium-high, high heat. I also "marinated" them in some butter and a touch of honey.
I'm surprised at the honey. Pineapple has so much sugar and even more when grilled. :-) [Reply]
Originally Posted by scho63:
You're like the guy who takes the photos for all the restaurants to sucker people in with perfect looking food only to be disappointed that the shit that is served doesn't look or taste half as good as your photos or food! :-)
NO PIZZA FOR YOU! and that shit was dam good. :-) [Reply]
The NYT version of Mississippi Roast just popped up in my email this morning. If anyone's interested in a non-salt-bomb version, this may be it. I've never tried this before, so if someone who has tried the packet version can give this a shot and let us know if it's comparable?
Originally Posted by :
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick.
INGREDIENTS
1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 ½ teaspoons freshly ground black pepper, plus more to taste
¼ cup all-purpose flour
3 tablespoons neutral oil, like canola
4 tablespoons unsalted butter
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon dried dill
¼ teaspoon sweet paprika
1 teaspoon buttermilk, optional
Chopped parsley, for garnish
PREPARATION
1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
2. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.
Originally Posted by Fire Me Boy!:
You put ranch dressing spices on it........ :-)
That amount of "dressing" is going to be like 2 tablespoons. On a 3-4 pound roast.
Duh. Well since I don't like that crap, I wouldn't be adding even a pinch. Mayo causes a gag reflex, so no way I can add it to any dish even the thought would ruin it. [Reply]
Originally Posted by Pasta Giant Meatball:
Well since I don't like that crap, I won't be adding a pinch.
I don't like ranch dressing either, but I also know that amount, mixed in with the meat juices, is going to make that flavor a subtle part. It's mainly just going to add some tanginess; it's certainly not going to be like dunking a sandwich in ranch dressing.
Edit: Why did you add the "duh"? What purpose did that serve? [Reply]
