baranoouji

I tried the pot roast recipe in the Best Recipe book, and it worked! (The whole "cook until 210 F and then keep on going" thing.)

Cutting into the meat, I saw that it was a lush brown instead of cooked grey. Ribbons of collagen had turned into velvety moistness, and the fat had turned into something with the texture of osso buco marrow. (Zounds!)

All of my friends ate pot roast until their stomachs groaned. Good times.

PS:  The buttercrap frosting only taste like crap when served at less than 96 degrees, not because I am a crap baker who doesn't know how to bake crap.  Since people are to stupid to know crap, I will design cutesy graphics to let them know how stupid they are.

So, you have a deal with Food Network for a show yet? You could call it NaNoCrap.