I made this recipe from Cook's last night. It got a great reception from the family. It smelled fairly sophisticated until I added the BBQ sauce, whereupon it became a good, down-home dish. When I do it again, I'm going to omit the BBQ sauce. The other modification I made was a pour in some unsalted beef stock right before I covered and simmered it. That kept the sugars of the apples from burning on the bottom.
Nom nom nom!
4 comments:
Lately I've seen so many posts in my rss reader with "Apple" in the title that at first I thought this was some variation on "iPad, will it blend"?
I wonder, what does a baked iPad with raisins taste like?
Crunchy yet squishy, with a base flavor of carbon and highlights of styrene.
Mmmmmmmmmm. Styyyyreeeeene.
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