Some early preparation needs to be done for it to be a Sunday dinner for 5 pm
1 (4 pound) pork butt
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
Combine above ingredients in either a Slow Cooker on High or in Dutch Oven Cover and cook until the roast shreds easily with a fork, 5 to 6 hours.
From the original recipe by Fannie Merritt Farmer
In ?The Boston Cooking-School Cook Book? 1896?USA
Ingredients
1 cups (244 g) milk
1 tbsp (22.5 g) butter + 1/2 tbsp (15 g) extra
1 tbsp (12.5 g) sugar
1/2 tsp (3 g) salt
2 1/2 tsp or 1 pkg star fleischmanns
1/4 cup (60 g) warm water
3 cups (375 g) all-purpose flour
Add 2 tbsp (22.5 g) butter, the sugar and salt to scalded milk (nuke on high for 1min should do the trick) and set aside until lukewarm. Dissolve yeast in lukewarm water and set aside.
Add yeast water to lukewarm milk mixture and mix well, then add 2 cups (375 g) flour and set aside, cover, and let rise until light and bubbly. Add more flour to make a soft dough that can be kneaded and rolled it will require about 3 cups of Knead the dough by hand 10mins or 7 with bread mixer until smooth and supple, then let it rise in a covered greased bowl until doubled.Depending on what type of day example cold damp days the bread is going to take longer to double in size 1-2 hrs it should double in size
Preheat the oven to 425?F?220?C
Melt 1 tbsp butter and set aside. Roll the dough to a 1/3-inch thickness and cut in rounds using a small biscuit-cutter dipped in flour (2-3/4-inch ?7 cm diameter). Dip the handle of a wooden spoon in flour and with it make a crease through the middle of each round. Brush over one-half of each piece with melted butter, then fold and press edges together. Place rolls on a pan, let rise, and bake for about 15-20 minutes.
the original recipe doubled everything but water and H20 this will yield 4 good size rolls :0008
The Original Salt Potatoes Recipe
Makes. 4 servings at 1/2 pound each
Prep time. 15 minutes
Cooking time. 20-30 minutes depending on the size of the potato chunks
Ingredients
2 quarts (1/2 gallon) water
1/2 pound salt
2 pounds small waxy potatoes, new potatoes, or fingerlings
6 tablespoons unsalted butter (3/4 stick)
About the potatoes. White potatoes are standard, but you can use red skinned potatoes if you wish.
About the salt. It doesn't matter if you use table salt or kosher salt since the recipe goes by weight.
Do this
1) First, read my article on The Zen of Potatoes. Then wash the potatoes thoroughly, scrubbing them with a scrubby sponge. Make sure you get all the soap out of the sponge, please. Cut out any bad spots or growing eyes, but leave the skin on. Cut them in half and then cut the big chunks smaller so they are about the same size.
2) Then bring the water to a hard boil. Add the salt and stir until dissolved. Add the taters being careful not to splash yourself. Boil until a fork slides in and out of a potato with ease, about 20-30 minutes.
3) Pour the potatoes into a strainer or colander in the sink and drain. Let them sit for a few minutes and they should get a slight frosting of salt. Put the hot pot back on the burner and turn it to medium. Add the butter and melt it. Then add the potatoes, stir to coat with butter, and serve.
Bon App?tit
1 (4 pound) pork butt
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
Combine above ingredients in either a Slow Cooker on High or in Dutch Oven Cover and cook until the roast shreds easily with a fork, 5 to 6 hours.
From the original recipe by Fannie Merritt Farmer
In ?The Boston Cooking-School Cook Book? 1896?USA
Ingredients
1 cups (244 g) milk
1 tbsp (22.5 g) butter + 1/2 tbsp (15 g) extra
1 tbsp (12.5 g) sugar
1/2 tsp (3 g) salt
2 1/2 tsp or 1 pkg star fleischmanns
1/4 cup (60 g) warm water
3 cups (375 g) all-purpose flour
Add 2 tbsp (22.5 g) butter, the sugar and salt to scalded milk (nuke on high for 1min should do the trick) and set aside until lukewarm. Dissolve yeast in lukewarm water and set aside.
Add yeast water to lukewarm milk mixture and mix well, then add 2 cups (375 g) flour and set aside, cover, and let rise until light and bubbly. Add more flour to make a soft dough that can be kneaded and rolled it will require about 3 cups of Knead the dough by hand 10mins or 7 with bread mixer until smooth and supple, then let it rise in a covered greased bowl until doubled.Depending on what type of day example cold damp days the bread is going to take longer to double in size 1-2 hrs it should double in size
Preheat the oven to 425?F?220?C
Melt 1 tbsp butter and set aside. Roll the dough to a 1/3-inch thickness and cut in rounds using a small biscuit-cutter dipped in flour (2-3/4-inch ?7 cm diameter). Dip the handle of a wooden spoon in flour and with it make a crease through the middle of each round. Brush over one-half of each piece with melted butter, then fold and press edges together. Place rolls on a pan, let rise, and bake for about 15-20 minutes.
the original recipe doubled everything but water and H20 this will yield 4 good size rolls :0008
The Original Salt Potatoes Recipe
Makes. 4 servings at 1/2 pound each
Prep time. 15 minutes
Cooking time. 20-30 minutes depending on the size of the potato chunks
Ingredients
2 quarts (1/2 gallon) water
1/2 pound salt
2 pounds small waxy potatoes, new potatoes, or fingerlings
6 tablespoons unsalted butter (3/4 stick)
About the potatoes. White potatoes are standard, but you can use red skinned potatoes if you wish.
About the salt. It doesn't matter if you use table salt or kosher salt since the recipe goes by weight.
Do this
1) First, read my article on The Zen of Potatoes. Then wash the potatoes thoroughly, scrubbing them with a scrubby sponge. Make sure you get all the soap out of the sponge, please. Cut out any bad spots or growing eyes, but leave the skin on. Cut them in half and then cut the big chunks smaller so they are about the same size.
2) Then bring the water to a hard boil. Add the salt and stir until dissolved. Add the taters being careful not to splash yourself. Boil until a fork slides in and out of a potato with ease, about 20-30 minutes.
3) Pour the potatoes into a strainer or colander in the sink and drain. Let them sit for a few minutes and they should get a slight frosting of salt. Put the hot pot back on the burner and turn it to medium. Add the butter and melt it. Then add the potatoes, stir to coat with butter, and serve.
Bon App?tit
