I don't usually re-blog, but over at Mostly Forbidden Zone (Thanks Nick!) they posted a link to a blog called and everything else too. Folks who read 250 Potato Possibilities will be interested in the collection of cookbooklets that feature cooking with soda pop. You might remember that we briefly visited this idea with guest blogger Stephanie (Pulled Pork, March 2009) who wrote of the "Secret Southern Ingredient," Coke, which now after reading this blog seems a little middle-of-the-road. (No offense, Steph.) Pictured here from Cookin' With Dr Pepper is a pot roast made with Dr Pepper. Although according to their website, no prunes are harmed in the production of Dr Pepper, it's that pruney base flavor that has given Dr Pepper the reputation for being prune-derived. Or maybe it's that vaguely medicinal "Doctor" in the title. For last winter's Culinary Arts Institute Dinner, I made pot roast with prunes and it was super yummy, and come to find out from America's Test Kitchen, also based on a traditional German Jewish dish. So I guess this means pot roast with Dr Pepper is a natural, right?
4 comments:
Middle of the road is still delicious!!!
Mighty delicious it was. But I do wonder about Dr Pepper. Maybe next time a Pepper Pork. Do you think anyone cooks with the fruity pops, like strawberry or grape?
Once I got past the vision of Peggy Olson et al. cooking up these cookbooks in their suite at Sterling Cooper I found myself getting on board. The combination of Dr. Pepper, dry mustard, etc. is probably a winner, and this is the base for the cocktail meatballs & roast. I can see a crock pot adaptation on the horizon (yes, we got the new crock pot, er, Cuisinart Programmable Slow Cooker, and are giving it a workout!).
A slow cooker is always a good investment. I love mine for soup in the winter, but then again, I could eat soup everyday. I made pot roast in it too, which also turned out well. Let me know what you make. Maybe a guest blog!
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