Safeway is a common grocery store in some parts of the US.
Cecelia, you’re burning my chop
Your blackening my pork butt daily
Oh Cecelia, it burns in the pan, I’m begging you, man
To slow roast, ro-oh-oast
mmm
I do not consider this thread to be a zombie. I think of it more as a well cured meat like bacon or ham, maybe a sausage, something with all the yummy carcinogens yanno?
Anyway, 6 or 7 months later…I’m finally trying this. I looked in the cupboard to see what was in the spice rack only to find I don’t have one. Just a lonely little jar of ground ginger, and the usual stuff you expect to find in a cookie kitchen. So this is going to be pretty basic as far as flavors go. Got some cherry tomatoes (got to get them used up before they turn) some carrot, a red delicious and an autumn glory apple, 1 small acorn squash 1/2 an onion and 3 pork steaks, not chops, tied with string to make a fake roast.
I’ll report back later today with the results, but the house is already starting to smell delicious.
And again, sorry for the delay. Been in a bad place mentally the past 9 months.
Ok, so I’ve eaten some. Made a bit of a glutton of myself actually, I’m sure I’ll regret it later.
It wasn’t bad. Very sweet, the apples infused the meat nicely but that flavor overpowered everything else. I was somewhat surprised at how well they held up physically, soft like cooked apples get, yes, but for whatever reason I expected them to be dissolved basically.
I think I should have added the onion and apples at different points of the cook time so as to perhaps preserve the more delicate flavor of the squash of which there was only a hint of. The cherry tomatoes did essentially dissolve leaving behind skins and contibuting very little beyond the barest hint of flavor, but could have been drowned out by the apple. Even the carrots had a rough go of it with the apple flavor and carrots generally, ime, don’t have any problems maintaining their own distinct sweetness. Beyond the initial bloom of aromatics when I started the cooking process, the onion might as well not even been there. Still, while not great, not bad either. With a little tweaking could be better.
One thing this dish brought home to me, something I already knew but only as an abstract concept, was how many recipes are dishes concoted to use whats available and to avoid waste. Thats a good part of this dish today, I was using what I had to hand and some of those ingredients were included to prevent waste.
You were s’pose to let me know so I could come be another guestling and share your concoction. I see how you are!
(really it sounds like you’re on to something:))
Sorry Beck, I forgot.
I do have leftovers, since the ex forced Guestling to eat her pot roast this week I couldn’t get him to even taste just a single bite. (Like his mom, very finicky eater, sensitive to bitter green flavors)
I could ship some to you, buuuut I can’t say that it would be as tasty or even edible by the time it got there.
So, Beck, and anyone else interested, how should I tweak this to moderate the apple flavor? Nevermind the tomatoes, they got thrown in to use them up basically.
I’m thinking use 1 apple instead of two combined with either putting the apple in with the meat first to allow that flavor to cook into the roast and adding the rest later or reversing it and adding the apple later.
How would you change it? Just talking about the basic flavors, not necessarily any additional herbs or spices.
So I just spotted these at Costco and braised them on a bed of chopped onion and garlic on a Green Egg (this is my go-to strategy for cheap meat cuts). Holy God it was good.
I don’t know if Costco just got them recently, or if I have just been overlooking them for years. But I’m definitely going to start picking these over the baby-back.