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I grabbed the smallest chunk. I got two forks and a knife. I got rid of the obvious big fat layer. In some places it really wanted to separate just at the meat/fat boundary, which was very handy; in other places I sliced.
Then, based on![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
klwalton's suggestion, I took the forks (sometimes one fork with the knife holding the chunk down) and combed it, just like I'd attack my hair as a child after some egregious bout of tomboyishness. Voila! Almost instantly it became the texture of taco filling. Well, okay, not quite that fine. But it definitely wanted to fall apart along the grain. I encouraged it.
I took the good thick sandwich roll I didn't have, toasted it in the toaster oven I don't have, and made a sandwich. (Okay, so it was lightly toasted white bread. Next time, a chunky roll.)
It didn't suck!
It was a bit heavy on the sauce. No shock there. The sauce was quite a bit saltier than I particularly wanted, in that kind of quantity. Oh well: all of THAT'S fixable. Less sauce in the next sandwich.
So I sliced the fat off the rest of the chunks, combed them too, and popped it all into the freezer for later. One's in a nice sandwich-sized serving.
P.S.: The cats reeeeeeeeally like little tidbits of this -- if I wipe the sauce off. :)
P.P.S.: The rosemary chicken is starting to smell gooooooood. :) Can I thicken the sauce still in the crock pot, or do I pull out the lemon/water/rosemary/pepper goo and put it in a little pot on the stove with some cornstarch or suchlike?
Then, based on
klwalton's suggestion, I took the forks (sometimes one fork with the knife holding the chunk down) and combed it, just like I'd attack my hair as a child after some egregious bout of tomboyishness. Voila! Almost instantly it became the texture of taco filling. Well, okay, not quite that fine. But it definitely wanted to fall apart along the grain. I encouraged it.I took the good thick sandwich roll I didn't have, toasted it in the toaster oven I don't have, and made a sandwich. (Okay, so it was lightly toasted white bread. Next time, a chunky roll.)
It didn't suck!
It was a bit heavy on the sauce. No shock there. The sauce was quite a bit saltier than I particularly wanted, in that kind of quantity. Oh well: all of THAT'S fixable. Less sauce in the next sandwich.
So I sliced the fat off the rest of the chunks, combed them too, and popped it all into the freezer for later. One's in a nice sandwich-sized serving.
P.S.: The cats reeeeeeeeally like little tidbits of this -- if I wipe the sauce off. :)
P.P.S.: The rosemary chicken is starting to smell gooooooood. :) Can I thicken the sauce still in the crock pot, or do I pull out the lemon/water/rosemary/pepper goo and put it in a little pot on the stove with some cornstarch or suchlike?
