Okay, okay, I ate it... and it didn't suck

[cjsmith]

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 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?

Comments

[cjsmith.livejournal.com]

If only I'd known that there were far better things to do with a hunk of "raw" corned beef and its spice packet than stick it in a crock pot with barbecue sauce! :-) I guess that's a lesson I won't soon forget.

I am sure future crock pot experiments will lead to future comedy, too. The rosemary chicken is looking kind of dull, in that it's probably going to come out the way it's expected to. But golly, I can only imagine what in all innocence I am going to add to the beef stew.

[runeshower.livejournal.com]

Hey, cooking "without rules" has led to some of the most delicious accidents. If everyone just followed recipes, there'd be no new creations!

I'm not enough of a risk-taker, myself. I usually do a little internet research before I cook anything unfamiliar, looking for other people's recipes and cooking hints. I *might* branch out from there with my own ideas, but usually only on 2nd-and-later attempts.

[cjsmith.livejournal.com]

I'm usually not a risk-taker either... except in baking, where I'm more confident. This was not intended to be a risk, as I thought I was following the rules. It was just a BIG OL' GOOF! :-)