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Old October 29, 2017   #4681
AlittleSalt
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Well, my first attempt at using the pressure canner ended prematurely. It took me a while to find what the problem was. I have to add that anxiety was bothering me, so I turned to how I know how to cook. I used the slow cooker instead.

The butt roast turned out tasting beyond great. But in a way, it was a failure because I wanted to use the pressure canner. I did learn even more about the parts of a pressure canner, so it was a learning experience.

I hope the picture isn't blurry.
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Old October 29, 2017   #4682
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Sometimes mistakes in cooking are more valuable than a success can be. I think you had a success because you took away more knowledge than you had before, yes? Just as my having to throw out the first whole batch of chicken I tried to pressure can - you and I both jumped in feet first and learned a lot by not having things work as we wanted them to be.

You'll get there, you'll see. And your roast was very good, and you showed great thinking skills by figuring out what to do to get that roast cooked when the first way was not working for you this time.

You tried something new to you, you improvised on the fly, got dinner on the table, and learned more; a win-win it seems to me, Salt.

edit-

That roast looks good, too.
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Old October 29, 2017   #4683
dmforcier
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Quote:
Originally Posted by Rajun Gardener View Post
My books came in and it's like porn, the pics are awesome!!!! I'm glad I bought it.

BUT I need more info to find the recipe, I looked in the index under pork but can't find it. Help me out so I can hook you up.
Now you make me really wish I hadn't sold mine.

Sorry I can't be much help on where to look. It's been over 30 years. I'm not entirely sure that the recipe was for a roulade. I remember some discussion about larding and needles, though I didn't do that.

Enjoy! You'll run across it eventually.
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Old October 29, 2017   #4684
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you had a roaring success. failure would have been ruined meat. looks like you ate the ? well done.
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Old October 29, 2017   #4685
Worth1
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Originally Posted by dmforcier View Post
Now you make me really wish I hadn't sold mine.

Sorry I can't be much help on where to look. It's been over 30 years. I'm not entirely sure that the recipe was for a roulade. I remember some discussion about larding and needles, though I didn't do that.

Enjoy! You'll run across it eventually.
I cant see where you would need to use or could use a larding needle on a roulade.
The meat would be too thin I would suspect.
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Old October 29, 2017   #4686
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Quote:
Originally Posted by AlittleSalt View Post
Well, my first attempt at using the pressure canner ended prematurely. It took me a while to find what the problem was. I have to add that anxiety was bothering me, so I turned to how I know how to cook. I used the slow cooker instead.

The butt roast turned out tasting beyond great. But in a way, it was a failure because I wanted to use the pressure canner. I did learn even more about the parts of a pressure canner, so it was a learning experience.

I hope the picture isn't blurry.
If it is any consolation I ruined all the mustard I worked so hard on.
I over heated it and it lost all of its flavor and heat.
It is like tasteless mush.
Now I have 6 wee jars of worthless mustard that was perfectly good I ruined experimenting.

Worth
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Old October 29, 2017   #4687
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Here you go Worth. A fail-safe mustard kit for you. https://www.gardeners.com/buy/homema...ntent=diy_sale

Perhaps it fails to be Cheap Eat'n though.
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Old October 29, 2017   #4688
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Here you go Worth. A fail-safe mustard kit for you. https://www.gardeners.com/buy/homema...ntent=diy_sale

Perhaps it fails to be Cheap Eat'n though.
Thanks.
All I did was over heat it for too long.
I read that heat would kill the flavor and or heat or mellow it down.
I had no idea how much truth there was to this.
Now I know why when I put mustard powder or seeds in food I am cooking I cant taste it.
I even followed a Ball recipe for the processing.
All these people are tasting is the rest of the stuff they put in it not the hotness of the mustard.
No more processing or heating mustard for me.

Worth
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Old October 29, 2017   #4689
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Well I fixed it of sorts.
I added salt vinegar and horseradish to one jar and it is okay but not the screaming hot I wanted.
But it is doable and about as mild as the rest of the stuff in the store and I can still taste the wine.

Worth
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Old October 29, 2017   #4690
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That roast looks good Salt, keep playing and you'll get it perfect.

Do you have any leftovers?

I like to skim the fat off the cold leftovers and use that for oil to fry my eggs in, I also thinly slice some meat to warm in the oil before I add the eggs. Add a few spoons of that tasty fat to a skillet and arrange the meat around the outside then crack 3 eggs in the middle and simmer covered on low till the eggs are done. I prefer using a beef roast for this but both make a hardy breakfast served with a few slices of toast.
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Old October 29, 2017   #4691
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I looked for a recipe for mustard in these new books and didn't find one but here's an interesting tidbit.
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Old October 29, 2017   #4692
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Any time I cook things in the slow cooker it is the best ever - lol, it's from all the hours of smelling it cook Dinner was hours later than planned and I was hungry! Best food ever

Thanks, it was a learning experience.


Sorry about your mustard Worth. We overcooked a brisket once that was so dry and hard that you would need a huge knife and an even larger hammer to cut through it. The dog wouldn't eat it.
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Old October 29, 2017   #4693
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I was flipping through The Good Cook, Pork volume and ran across this recipe. Seasonal and interesting.

Transylvanian Sauerkraut

1 lb boneless pork, finely chopped
8 thick slices bacon, coarsely diced
5 oz. smoked pork sausage, thinly sliced
2 lb sauerkraut
1/2 c. onions, finely chopped
7 Tbsp lard
2 garlic cloves, crushed
1 tsp salt
pepper
1/2 tsp Hungarian paprika [is that all?]
2/3 c. raw unprocessed rice, parboiled for 10 min. [i.e. half cooked] and drained
1 1/4 c. sour cream
1 green pepper, halved, seeded, and sliced [optional]
2 tomatoes, sliced [optional]

Boil the 'kraut for 20 min in salted water, drain.
Fry the onion in 4 Tbsp of the lard until pale yellow, add the garlic, pork, salt & pepper. Dust with paprika. Fry the whole thing slowly for 10-12 min.
In another skillet, heat the bacon slightly, add the sausage, and fry for 2-3 min. Drain on paper towels.
Grease the inside of a 3-4 qt. casserole with 2 Tbsp lard, place a third of the sauerkraut on the bottom, cover with the bacon and sausage, then another third of the 'kraut, then some of the sour cream, then the rice, then the pork, and finally the last third of the 'kraut. (The green pepper and tomato can be added with the pork layer.)
Top with the remaining sour cream, sprinkle with the rest of the paprika, and the rest of the melted lard.
Let it stew for 1' 15" in a 325°F oven.

Recipe from Hungarian Cuisine, by Jozfef Venesz
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Old October 29, 2017   #4694
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Quote:
Originally Posted by Worth1 View Post
I cant see where you would need to use or could use a larding needle on a roulade.
The meat would be too thin I would suspect.
Worth
As I say, I didn't use one. The preparation may not be in a recipe for a roulade, but one for some other pork roast. Modern pork is so lean that larding is used pretty often, apparently.

I do recall being inventive with the dish. Rolled and tied into a log shape (so probably not a tenderloin) in an open roasting pan. I think I even altered the basting sauce a little, but kept the main ingredients. I underestimated the cook time due to the low temp (250°F?). My guests were dismayed at how long it took (one was deathly afraid of the cats that kept appearing) but said afterward that the wait was well worth it.

I'm surprised that I didn't make it again...
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Old October 29, 2017   #4695
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I think a pork loin would be good as one with fat back rolled up in it.

Worth
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