It's amazing the amount of research that has gone into find out why some people can and why some people can't roll their tongues into a tube. It was thought that tongue-rolling was a dominant genetic trait. For decades, it has been thought to be a hereditary; if the child can do it then one of the parents will also be able to do it. That's been debunked. Is it genetic? Is there any reason for us to care?
Is a tongue-roller able to do something . . . other than the obvious . . . that makes them better than a non-tongue-roller? Is there an evolutionary advantage? Maybe tongue rolling was important in our ancestors for eating, drinking or speaking.
Don't exert too much effort in attempting to fold your tongue. A lot of people can't and never will be able to. Repeatedly attempting the exercise may cause your mouth to ache.
The point is . . . aren't there more important scientific expeditions to embark on? Really?
Everything tastes better with bacon, right? How about a roast cooked with bacon in beer that makes rich gravy to die for . . . mmmm, life is good!
1 Can of Beer
4 Cloves Garlic
6-8 Slices Bacon
4 Tbsp Corn Starch
1/2 Cup Cold Water
Let the roast sit out to bring it up to room temperature. Rub with the seasoned salt – I prefer TonyChachere Original Creole Spice, but you can use whatever you like – and place in the dutch oven (or heavy pan).
Fry the bacon in a separate pan until crisp, reserving the fat. Pour 3 or 4 tablespoons of the hot bacon fat over the roast. Place the bacon on top of the roast.
Add one can of beer to the dutch oven.
Turn the stove to high just until the dutch oven warms up . . . just a few minutes . . . and then turn down to the lowest temperature. Cover and let it cook for about 3 hours, turning occasionally
Peel and cut potatoes into quarters and put into the pot. Slice the garlic thin and add to the pot. Make sure the potatoes and garlic are covered in the juices.
Cook for another hour or until potatoes are soft. Then remove the roast and the potatoes from the pan.
Mix the cornstarch in the cold water then whisk into the pan juices. Add additional seasoning to gravy at this time. I add a pinch of kosher salt and a few grinds of pepper. Turn up the heat to medium and stir occasionally until thickened.
Slice the roast while the gravy is thickening. When gravy is done at the meat and the potatoes to the pan and coat with the gravy.
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