I went about thawing the roast and prepping the ingredients. I ran into some snags and had to adjust. Here's what I changed:
- I didn't have any fresh garlic, so I had to sub garlic powder.
- I didn't have any ground coriander and subbed an equal amount of ground cumin (which actually doubled the cumin in the recipe).
- I didn't have any cider vinegar on hand so I subbed with a mix of white wine vinegar and pure apple juice (3 parts vinegar/1 part juice).
- I didn't have any stock on hand so I used water as the recipe suggested.
- I didn't have any canned tomatoes, so I peeled* 4 Tesoro tomatoes and crushed them by hand when the recipe called for it. I added 1/4 cup of water with the tomatoes to make up for the lacking juice that comes in the canned versions.
- My roast was smaller than the recipe stated so I cooked it for 7 hours instead of 8.
It's definitely a RAVE!
*Technique Tidbit - Peeling tomatoes is super simple when you do it right.
Bring a pot of water (enough to just cover the tomatoes) to a roiling boil. While the water is heating score the bottom with a knife in a X, or cross, pattern. Prepare a bowl of ice water and set aside. Put the tomatoes, one at a time, into the pot of boiling water. Leave in pot for 20 seconds. DO NOT LET THEM BOIL LONGER THAN THIS! Remove the tomatoes and immediately place in the bowl of ice water. Let them rest, covered in ice water, until they cool. Score the skin with your knife around the equator of each tomato. Peel. The top and bottom half ends will peel in one piece!
I hope you enjoyed this review and technique information. I will be back on Sunday with a craft post. See you then!