The Mississippi Roast

[Jenise]

Never heard of it, but I enjoyed this article tremendously.

http://www.nytimes.com/2016/01/27/dining/mississippi-roast.html?&moduleDetail=section-news-1&action=click&contentCollection=Food&region=Footer&module=MoreInSection&version=WhatsNext&contentID=WhatsNext&pgtype=article

I've never heard of that, either, and now I'm curious. It's interesting that the "improved" recipe didn't seem to result in much of a change in flavor (although I have to think the chemical "bite" would be gone). Sounds worth trying.

[Jenise]

It had me wondering about the pepperoncini. I love peppers. I love vinegary foods. Which is the goal of the recipe in adding them, though? I couldn't quite make it out.

[Robin Garr]

It had me wondering about the pepperoncini. I love peppers. I love vinegary foods. Which is the goal of the recipe in adding them, though? I couldn't quite make it out.

The "low vinegar zip," apparently.

To see what the fuss was about, I set out to make Mississippi Roast myself. An initial run at the recipe, strictly as written, yielded a tangle of soft and luscious beef, richly flavored with butter and salt, with a low vinegar zip from the pickled peppers. There was a faint chemical bite, yes, from the packaged dressing and gravy, but the dish was objectively good, even delicious.

Yeah, I can see the value of the pepperoncinis although I would think that you would want to add a fair number of them.

Yes, precisely. One version of the recipe mentioned two--pretty much a why bother iMO.