Pigging Out
Oct. 11th, 2015 09:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stoutfellowToday I'm trying another new slow cooker recipe. (Apart from microwaving frozen dinners, I don't think I've cooked a dinner other than with the slow cooker in about a year and a half.) This one is dubbed "Pork Pot Roast", which is kind of a misnomer - I think of a pot roast as having a lot of veggies (corn, peas, maybe carrots), while this one has onions, celery, cranberries, a pear and an apple as the main non-meat components. Doesn't quite make the cut.
I had to make a few substitutions. The recipe called for fresh whole cranberries; the closest I could come was a can of whole-berry cranberry sauce. The cut of pork it asked for is available at SnS in packs of seven pounds and up - all I needed was three, so I went with a different but (I hope) similar cut. "One large pear": the largest I could find was a medium-sized Bosc. And as for the large red cooking apple, the only large red apples available were Red Delicious, which a) aren't cooking apples and b) don't have all that much flavor. I went with a medium-to-large Jonagold. (I bought five, so that I could try them as eating apples.)
Anyway, it's cooking away now. Around 4:00, I add some chopped-up Brie. (This you call a pot roast? Pfui.) I'm not that fond of the stuff in general, but I'm interested to see how it blends in.
(Have to start thinking about Thanksgiving. I'm thinking Brunswick stew, or something like that, for the main course.)
I had to make a few substitutions. The recipe called for fresh whole cranberries; the closest I could come was a can of whole-berry cranberry sauce. The cut of pork it asked for is available at SnS in packs of seven pounds and up - all I needed was three, so I went with a different but (I hope) similar cut. "One large pear": the largest I could find was a medium-sized Bosc. And as for the large red cooking apple, the only large red apples available were Red Delicious, which a) aren't cooking apples and b) don't have all that much flavor. I went with a medium-to-large Jonagold. (I bought five, so that I could try them as eating apples.)
Anyway, it's cooking away now. Around 4:00, I add some chopped-up Brie. (This you call a pot roast? Pfui.) I'm not that fond of the stuff in general, but I'm interested to see how it blends in.
(Have to start thinking about Thanksgiving. I'm thinking Brunswick stew, or something like that, for the main course.)
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Date: 2015-10-12 12:58 am (UTC)