Please wait...
FOLLOW UP:
Never-ending pasta pass holder eats $1,510 worth of food in 6 weeks
http://www.foxnews.com/leisure/2014/11/04/never-ending-pasta-pass-holder-eats-1510-worth-food-in-6-weeks/
Never-ending pasta pass holder eats $1,510 worth of food in 6 weeks
http://www.foxnews.com/leisure/2014/11/04/never-ending-pasta-pass-holder-eats-1510-worth-food-in-6-weeks/
My mother brought forth from her slow cooker a lovely looking pot roast this weekend. I discovered later that it was a recipe called "Three Packet Pot Roast."
Ingredients: beef, water, MSG.
Ugh.
I also learned why Jeffrey Steingarten is such an asshole: he went to Harvard.
ughh.. I'm actually making a slow cooker italian pot roast this week. Slightly
more ingredients.. AS in many more.
MSG... wow. truth is all it needs is garlic or onion and maybe some rock salt. You don't have to do much to meat to make it amazing.
The "three packets" were two different salad dressings and a brown gravy mix.
I've used the MSG-free brown gravy mix before, but not as a main ingredient.
My biggest problem in the past has been that I always used too much water because I didn't trust that a braise would provide sufficient cooking.
I've used the MSG-free brown gravy mix before, but not as a main ingredient.
My biggest problem in the past has been that I always used too much water because I didn't trust that a braise would provide sufficient cooking.
ah. I prefer lower spice on meat. salt, something with tang (onion/garlic), cracked peppercorns if you want a bit of a kick.
Me too. Too much on the meat and it makes me think the meat might have been a bit off and should have been jerky instead.
Every once in a while I will marinate a steak just so I remember how bad it is when I do it. Beef needs to be
cooked in a cast iron skillet. Don't want to hear about open flame, it isn't as good as a cast iron skillet.
cooked in a cast iron skillet. Don't want to hear about open flame, it isn't as good as a cast iron skillet.
Wanted: a recipe for really good "deli style" tuna salad.
What the heck do they put in it that makes it so much better than the tuna salad typically made at home (tuna, mayo, celery)?
My mother in law likes to add pickle relish. I tried that once and it said "Hey IG, Pennsylvania called, and they want their b0rken tuna salad back."
Today I added some chopped green onion because I had it on hand. That moved the ball forward quite a bit but it's not quite there yet.
Sweet pickle relish AND a dash of ground basil.
Along with the usual mayo, chopped onion.
When building the actual sandwich, add thinly sliced tomato, and a little bit of lettuce.
Deli Sandwich complete.
Test on Friday.
Next Chapter: How to make a Philly Cheesesteak.
Along with the usual mayo, chopped onion.
When building the actual sandwich, add thinly sliced tomato, and a little bit of lettuce.
Deli Sandwich complete.
Test on Friday.
Next Chapter: How to make a Philly Cheesesteak.
2014-11-20 01:44 from triLcat @uncnsrd
garlic. the "yucky" granulated stuff.
Garlic is good. Almost always. The trick is to make it subtle.
Except in a Philly Cheesesteak.
A bit of searching the interwebz for recipes turns up the following:
* No one agrees on whether "white" or "light" tuna is "more deli style"
* Everyone agrees that the heavier the mayo the better, but this is not a great idea if you want to continue eating tuna salad without having a heart attack
* Pepper is good. Onions are good too, but usually red or green, not white
* A lot of people want to see some acid. Sherry vinegar and lemon juice seem to be the acids most frequently mentioned.
* People who worked at less reputable delis report having added fillers such as cubed bread, panko, or matzoh meal.
* No one agrees on whether "white" or "light" tuna is "more deli style"
* Everyone agrees that the heavier the mayo the better, but this is not a great idea if you want to continue eating tuna salad without having a heart attack
* Pepper is good. Onions are good too, but usually red or green, not white
* A lot of people want to see some acid. Sherry vinegar and lemon juice seem to be the acids most frequently mentioned.
* People who worked at less reputable delis report having added fillers such as cubed bread, panko, or matzoh meal.
Iggy,
In addition to the mayo, I use red onion, celery seed, some stone-ground mustard, a dash of lemon juice, and diced hard-boiled egg. On the bread goes lettuce, tomato, sliced pickles, and red onion.
Test on Friday.
Next Chapter: How to make a Philly Cheesesteak.
You big tease. You never gave us that lesson you promised :)