My last beer was sometimes in the early 1980s or late 1970s, but I've only had beer a few times in my life, only once as an adult. I've had a couple of glasses of wine in the past twenty years, and would probably have a glass of wine every now and then if I could remember what I liked.
I've always been a beer drinker; a couple a week depending on what I'm eating--but not since chemo. I'm having a bad week and it's only Monday, so beer happens.
I just had it. It was OK. Probably could have used more peppers. Maybe the other ratios were off since I used the quantities for a 3# roast and the one I got was 2.4# I'll certainly eat the rest of it. It might get better after sitting...but it's certainly not bad.
Your prior comment regarding salt made me take a look at the ingredients, because I started chugging water about 1/2 hour after I ate. Here is the amount of salt in each ingredient: Gravy mix: 1,400mg Dressing mix: 2,160mg Pepperoncinis, small amt: 1,025mg for the peppers PLUS many times that in the added brine Pepperoncinis, large amt: 2,700mg for the peppers PLUS many times that in the added brine It's the pepperoncini brine that's the primary offender.
I was having chemo at dinner time, so I got a hospital tray with a ham sandwich, side salad, fruit cup, baked potato chips and a canned coke. I was watching Alfred Hatchplot's "Rear Window" and enjoying the adjustable hospital bed.
Leftover Mississippi Roast. I tried a bit as I pulled it out of the fridge...seems to have improved overnight. This time I made a sauce for it: sour cream, mayo, horseradish, Worsch-whatever sauce. Fries on the side. No veggie. Don't feel like messing with it. eta: I got to use one of my Spadpoles. I really like them.
So did you pour all the pepper brine into the pot? I just use the peppers, and maybe a couple of tablespoons of the brine. Of course I cook a small roast (~2 LB) so use about 6 peppers, 1/2 stick of butter and half packages of the mixes. I've got one cooking today.
Goulash ... Different than my usual. Made with Manwhich corn peppers onions and bits of pasta. T'aint to bad either.
Yeh, the one recipe that only has garlic in it says to use all of a 16 ounce jar...peppers and brine. I think my recipe said to use 1/2 of a 12 ounce jar...peppers and brine...plus the gravy and dressing mixes. So that's what I did. And I only had a 2.5# roast, so should have cut back the rest of the stuff. So instead of using 0.4 oz of gravy mix, I should have used .34 oz. Even I'm not that anal. By the way, a horseradish sauce goes real nice with this.