Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 REMOC wrote: >Was tninking of trying the " Traditional Pot Roast " recipe in NT.I wondering though how good it is.Have never soaked any meat in buttermilk.If anyone has tried itwould like to know what it's like. > >Phil > > > It's absolutely wonderful! I can't do it now, with our casein allergy, but I loved it at the time. It was so tender! Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 Made it. Wonderful. Brought back memories of my German great-grandmother's roasts always made by soaking in buttermilk. Of course, it will only be as good and tender as your buttermilk and grass fed meat, but I have a feeling you'll do it top-notch. I served ours with Spaetzle - let the batter sit in the refrigerator 24 hours before boiling them up. Then ignore, blow-up this message if you have gluten issues. -Sharon, NH Deut 11:14 He will put grass in the fields for your cattle, and you will have plenty to eat. Pot Roast Was tninking of trying the " Traditional Pot Roast " recipe in NT.I wondering though how good it is.Have never soaked any meat in buttermilk.If anyone has tried itwould like to know what it's like. Phil Quote Link to comment Share on other sites More sharing options...
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