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Pat-NoCal

This was tasty. Made it stovetop yesterday

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Joined: Dec 9, 2005

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Posted to Thread #29424 at 12:23 pm on Feb 16, 2017

morning. Knowing I'd be home from work a bit late I put the roast on to simmer first thing in the morning as my coffee was brewing. It took slightly less than 3 hours stovetop on a very gentle simmer to become quite tender. Popped the pan in the refrigerator then when I got home last night I put the pan back on the stove to heat up while making some steamed rice, a salad and sauteed veggies. It only took 20 minutes to pull dinner together. Was glad I had made the roast ahead of time because when I tasted it before popping in the fridge in the morning I thought I had done something horribly wrong by adding so many pepperoncini peppers -- my mouth was on fire, lol, but after it sat all day the peppers mellowed out a bit and became more palatable. If I make the roast again I may try using just 6 pepperoncini instead of 8, though one never knows if a particular batch of peppers is running hotter than another so it just could've been the jar of pepperoncini I purchased that was extra hot.


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