Madrigal wrote: ↑Mon Jan 10, 2022 9:14 pm
I tried to make a dessert that takes moscato, and it came out wrong. However, I have discovered that I positively love moscato.
Moscato is amazing.
I made Mississippi Pot Roast for the first time a couple weeks ago. I've made it two more times, now. Big thumbs up.
https://www.emmymade.com/5-ingredients- ... oast-ever/
First run:
I did 2 lbs chuck and 2 lbs brisket in the same crockpot. I also did the entire 16 oz jar of pepperoncinis, not half. No other recipe alterations. I did not find it to be overly salty, probably because I used twice as much meat. It was too much butter, it didn't all incorporate. Amazing flavor. The brisket had a better flavor/absorbed more flavor, but the chuck was more tender (and still tasted great).
Second run:
I did 2 lbs chuck and 2 lbs b'ef tips (plant-based fake beef:
https://m.media-amazon.com/images/I/81s ... L1500_.jpg). I also got a 32 oz jar of the pepperoncinis and used all of it, because they were so amazing the first time. I didn't reduce the butter amount because I was using the plant-based protein (aka was reducing the fat provided by a meat). I also added potatoes, onion, celery, bell pepper, carrots, and portabella mushrooms. Everything tasted great, but it was still too much butter.
Third run:
1.5 lbs chuck, 1.5 lbs brisket, 1 can of young green jackfruit in brine. Half a stick of butter. All the abovementioned veggies. 32 oz of pepperoncinis/juice. This one seemed waaaay hotter and way more acidic than the last few runs. The jackfruit was great (tasted great/worked great as a pot roast meat substitute), but I used a full pound less of actual meat so I figure that's why the acidity and heat seemed to be so much greater. This was a much better amount of butter, but it still doesn't fully incorporate.
Next run:
I'm planning to do jackfruit only, 16 oz pepperoncini, half a stick of butter, and all the other veggies.