I am preparing to make a pot roast this Sunday and I had thought of salt brining the chuck roast overnight starting Saturday. Would you recommend this? Have you tried it or is it just not something you do for roast meat?
Okay total long shot but before CVS moved into the NW corner of Eleven & Coolidge, there was a small strip center with a small bakery and some other shops. This happened at least 15 or maybe 20 years ago so yeah it’s a long shot. Anyone have a clue if that bakery simply moved elsewhere or did they just close? They made a Dutch loaf that I can still taste and wish I could find it again.