On Fri, 27 Oct 2006 18:04:17 -0500, Damsel in dis Dress
> wrote:

>On Fri, 27 Oct 2006 21:15:50 GMT, Lou Decruss >
>wrote:
>
>>Carol,
>>
>>Sorry I took so long to respond. Usenet time is a luxury I can't
>>always afford. I hope you didn't take my comment as bashing you.
>>Your sandwich looks great. If the people you cook for love them I'm
>>not sure why you want to change.
>
>Just willing to explore possibilities. We do love those suckers!

Don't get too flexible or I'll feel obligated to ad a hot dish to my
recipe collection. <g>

<snip>

>This was the first time I ever buttered and toasted a bun. They're
>usually plain. The pepper rings we have are most likely banana pepper
>rings. I usually go with pepperoncini, but this particular store
>didn't have any. I won't ever eat my sandwiches "wet." One of our
>roommates did it that way, but I don't care for soggy bread. No, I
>*hate* soggy bread. Yeah, that's better.

ROFL Nothing like a little hate so soothe the soul!! Peppers are
always optional so I guess whatever you can get has to work. As long
as YOU like what you make.
>
>>English roasts are on sale for 2.19 a pound so we're going to grab a
>>few tonight for next weekends getaway with friends. I make mine
>>similar to yours but I use larger quantities of spices. We're all
>>garlic freaks so I'm going to attempt to inject the roast with roasted
>>garlic. I've wanted to do this for awhile so we'll see how it turns
>>out.
>
>Let me know how that works out! Sounds like it could be killer-good!

Well English Roast doesn't seem to be a good piece to use. I've done
it before and they were good, but buying them seems to be challenging.
I used two this weekend but they were from a different store. They
were more of an Italian pot roast. I was leery when I made them but
it certainly was too late to change plans. The result was unexpected
but excellent. The beef shredded like pot roast. I served it on an
onion bread loaf I made. It didn't need much juice. I roasted a few
heads of garlic and pureed them with evo until smooth enough to
inject. I had fresh thyme and I used a bit too much. I think the
fact that they fell apart was due to several things. Over injecting,
wrong piece of meat and it was cooked a bit too long. I'll be on a
quest for the perfect piece of meat, and tone down the amount of
injection next time.

<snip>
>
>>Here's what you'd get in Chicago:
>>
>>http://content.answers.com/main/cont...talianBeef.jpg
>
>Ooooooh! Soggy! I couldn't eat that. Might pick the meat out and
>eat that, though.

You can order anything you want in Chicago except ketchup on a hot
dog. <lol> Many people order a dry sandwich and nobody laughs. I
like mine wet and sloppy.

>Thanks, Lou!
>Carol

Lou