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I used to date a man who drove to fast food places three times a day for his meals. If he started putting meat in a crockpot with ranch powder I'd consider that a big step up.
I think this is key.
Let's be honest that if somebody's preparing a roast, throwing some premixed seasoning on it is a far cry from saying "eff it," and bringing home a $5 Little Caesar's with pepperoni for the kids every chance you get.
However, in the the New York Times acticle the prepackaged ingredients were replaced with herbs, spices, buttermilk and mayonnaise.
Like I said...elitists. They didn't love it any LESS because of the ingredients which was my point - and the fact the OP had no idea it was such a popular thing.
They just took the opportunity to snark and ridicule the country who eats it. And of course, they had to disparage "a favorite of the mom-blog set."
I updated my post before yours to add another NYT article.
They're idiots.
John T. Edge, the director of the Southern Foodways Alliance at the University of Mississippi, who has contributed to The Times, said he had never heard of Mississippi Roast. I described it to him. “Could it be that it was associated with Mississippi in a dismissive way,” he asked, “à la Ernie Mickler and his ‘White Trash Cooking’ book? As in, this is the kind of food those folks eat? That would be my best guess.”
LOL and I happen to have the White Trash Cooking" book and adore it. So fun and clever.
ETA (again LOL) And there's NO WAY she replicated that with just DILL. NO there really weren't any "herbs and spices". S&P, DILL and a dash of paprika.
And LMFAO at the elitist using MAYO (which BTW would have made me spit it out)
Last edited by runswithscissors; 10-28-2016 at 10:45 AM..
What kind of chili seasoning are you all using and where do you find it? I add a generous helping of my favorite chili powder, a bit of cumin and some other spices/herbs, and some chopped canned chipotle peppers with the sauce. If I want heat, I add a dash of cayenne and chopped fresh hot peppers to taste. I don't think I've ever heard of packaged chili seasoning. Who makes it?
Wick Fowler!
I think McCormick's or whomever also makes a mix, but you run the risk of an anti-matter catastrophe using anything other than Wick ™ Fowler ®.
I guess you never worked in an office or socialized with people not "like you".
Grape Jelly Swedish Meatballs
Whiskey Cake
Chicken Thighs in Apricot Jelly, Lipton Onion and Catalina Dressing
the litney of desserts made with Cool Whip or various Jellos/Puddings
The Knorr Dip in a loaf of bread.....
I could probably list 20 of them OTTOMH
And they all take time to shop for, plan out, prepare and serve. HOME MADE.
One of my favorite part time jobs was prepping for a take out chef near Philly. ALL the yuppies ADORED his Lasagna. Raved about it. It was usually frozen Stouffers Family Size hahaha.
I think that entire "recipe" sounds like an abomination but, as I said before, to each his own.
Eh, it sounds like slow roasted seasoned meat, to me. I'm not big on roast, in general (if I'm making beef, it's probably steak or brisket), but whatever.
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