Peteyfoozer’s Journey (because journaling’s not enough)

[SageHill]

Boone - we all just gotta love the boy.
You got a ton done! Oh and because of you I woke up Beauregard yesterday. He was in a deeeeeeep (and dried out) sleep -- 10 yrs? more? Just had a tad left that I didn't use back in 2020 (and after 3 yrs just stopped the sourdough thing). I got Beauregard in Alaska at a B&B called Sourdough Sunrise. Dates back to a chef from San Francisco who brought it to Alaska in 1905. And -- Beauregard is alive and well and bubbling up like crazy even just a day later!

 

[Mini Horses]

@peteyfoozer Sounds like you accomplished a LOT today. Kudos!

 

[peteyfoozer]

Welp
I didn’t think the sd hoagies were gonna rise in time so after cleaning the kitchen 3x already, I had to whip up a batch of yeast dough that I knew would rise faster. Then I had to get the potatoes peeled and cut up (in my antique FF cutter) and soak the starch out…
Then the meat wasn’t quite done enough so I am pressure cooking it to finish.
There are 2 different recipes of rolls here and the shiny ones have egg wash on it, the others dont. And since I hadn’t made the SD hoagies (or the yeast ones either) I took it seriously when they said to flatten them . Next time I will know how much and what to expect.

All’s well that ends well.
Dinner is amazing!
Boone is losing his mind over the smells. Randy snorted au jus up his nose listening to him

I will let ya know which rolls are better.
The garlic/rosemary boule was pretty tasty as well

 

[Baymule]

I’m losing my mind and I can’t even smell it!

 

[peteyfoozer]

I’m losing my mind and I can’t even smell it!

Welp, the beef dip is super easy to make. The rolls were a tad more complicated.

French Dip Sandwich
★★★★★
Dinner
Prep Time: 10 mins | Cook Time: 6 hrs | Servings: Yield: 8 servings

Ingredients:
1 (4 pound) boneless beef roast ( I use stew meat)
2 cups beef broth (I like to use Better than Boullion Beef base)
1/3 cup soy sauce
1 bay leaf
3 whole black peppercorns (or sub 1/8 teaspoon black pepper)
1 teaspoon dried rosemary crushed
1/2 teaspoon dried thyme
1 teaspoon garlic powder
8 french rolls or hoagies
16 slices Provolone cheese
butter for rolls

Directions:
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker or Instant Pot.
Add the beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder to the slow cooker or Instant Pot. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. It depends on your slow cooker; it could take more or less time. For the Instant Pot, cook for 30 minutes on high pressure.
Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference. We like it shredded.
(I also can this so we can just grab a jar whenever)

Slice rolls in half and place on a cooking sheet. Spread with butter and broil in the oven for 2-3 minutes or until barely toasted.
Pile meat on rolls and top each roll with 2 slices of Provolone cheese if you want. I omit it.
Place rolls back in the oven for 2-3 minutes or until cheese is melted.

Source: https://www.the-girl-who-ate-everything.com/slow-cooker-french-dip-sandwiches/

 

[fuzzi]

Welp, the beef dip is super easy to make. The rolls were a tad more complicated.

French Dip Sandwich
★★★★★
Dinner
Prep Time: 10 mins | Cook Time: 6 hrs | Servings: Yield: 8 servings

Ingredients:
1 (4 pound) boneless beef roast ( I use stew meat)
2 cups beef broth (I like to use Better than Boullion Beef base)
1/3 cup soy sauce
1 bay leaf
3 whole black peppercorns (or sub 1/8 teaspoon black pepper)
1 teaspoon dried rosemary crushed
1/2 teaspoon dried thyme
1 teaspoon garlic powder
8 french rolls or hoagies
16 slices Provolone cheese
butter for rolls

Directions:
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker or Instant Pot.
Add the beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder to the slow cooker or Instant Pot. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. It depends on your slow cooker; it could take more or less time. For the Instant Pot, cook for 30 minutes on high pressure.
Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference. We like it shredded.
(I also can this so we can just grab a jar whenever)

Slice rolls in half and place on a cooking sheet. Spread with butter and broil in the oven for 2-3 minutes or until barely toasted.
Pile meat on rolls and top each roll with 2 slices of Provolone cheese if you want. I omit it.
Place rolls back in the oven for 2-3 minutes or until cheese is melted.

Source: https://www.the-girl-who-ate-everything.com/slow-cooker-french-dip-sandwiches/

I took a screenshot of that ..

 

[Mini Horses]

I'm salivating! Poor Boone!!!!

 

[peteyfoozer]

I liked the yeast rolls, they were sift, fluffy and sucked up that amazing au jus when dipped. (I haven’t tried the SD rolls yet.
Randy doesn’t dip his. He had a whole SD and the other half of my sammy. He said the SD tasted better. So, both roll recipes were awesome.