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2
Posted on 3/1/24 at 10:05 am to TideSaint
quote:
Who the hell makes spicy arse roast?
I prefer the spicy style roast over the non-spicy.
Posted on 3/1/24 at 10:16 am to Sidicous
quote:
So, literally a spicy arse roast.
Well, it's an arse roast. Spicy depends on the mood I'm in at the time.
Posted on 3/1/24 at 5:42 pm to TideSaint
quote:
My grandmothers, aged 95 and 91, are both still alive
You are one lucky SOB
Posted on 3/2/24 at 8:31 am to Sidicous
Where do I get the recipe?
Posted on 3/2/24 at 8:49 am to tigersmanager
quote:
shoulder roast
This cut is tremendous as a family steak. Very fibrous with clear grain lines, sous vide for 4 hours and seared with some chimi or board sauce. It's a super underrated cut and cheap. Gave it a shot one day and went back the next day to buy a few more to freeze.
As far as pot roast, I can't imagine the cut matters when cooking that long. I assume anything tough and cheap works.
Posted on 3/4/24 at 11:01 am to GRTiger
quote:
This cut is tremendous as a family steak. Very fibrous with clear grain lines, sous vide for 4 hours and seared with some chimi or board sauce.
I agree, but I do a full 24 hour sous vide.
Posted on 3/4/24 at 11:16 am to TideSaint
quote:
I'm always at a loss for words when someone mentions a Mississippi Roast. I spent most of my life there.
Not a single fricker in Mississippi cooks a roast this way.
Baked Alaska was started at a New York steakouse.
The Jerusalem artichoke is neither from Jerusalem, nor is it an artichoke.
French fries are obviously not French.
Sometimes dishes are just called something. It doesn't mean it is a popular dish in that area.
Posted on 3/4/24 at 11:45 am to BhamTigah
Sort of like Texas Sheet Cake - some say it is so named because a Dallas newspaper first posted the recipe in the fifties, and some say it’s because it’s a huge sheet cake the size of Texas. Regardless, it’s a damn good chocolate cake.
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