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voyager

Mississippi Roast and sons

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Or go for something between none and the 4-5 peppers called for in (some) recipes. I've been happy with just one.

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Success! I don't know what the "spicy" version tastes like but this was damn good and got even better with a little time. I also didn't have dried dill so that was omitted as well.

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Chunk of pork shoulder, veal broth, porcini bouillon cube, big splat of commercial ranch dressing, a cup of pickled cocktail onions. 3 hours in iron pot/paper lid at 300. Fork tender,

 

Mashed potatoes, reduced gravy. Grilled lettuce/balsamic.

 

 

Will grind up the rest of the roast and make ragu.

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I love a Mississippi Roast. But it's not for the faint of heart.

What is so challenging about it? Lievre royale, that's challenging. But MR?

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I love a Mississippi Roast. But it's not for the faint of heart.

What is so challenging about it? Lievre royale, that's challenging. But MR?

 

 

It's a challenge to food snobs.

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I love a Mississippi Roast. But it's not for the faint of heart.

What is so challenging about it? Lievre royale, that's challenging. But MR?

 

 

It's a challenge to food snobs.

 

 

I'm hardly a food snob, but I didn't like it. At least when made with the original recipe (the NYTimes take on it may be better, but I don't want to waste a good chunk of beef to try it).

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