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Trying the famous roast but with banana peppers since my market was out of the hot peppers. Im excited to see how it comes out!

Trying the famous roast but with banana peppers since my market was out of the hot peppers. Im excited to see how it comes out!

Trying the famous roast but with banana peppers since my market was out of the hot peppers. Im excited to see how it comes out!



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25 Comments

  1. I don’t taste much, if any, difference between banana peppers and pepporincini. I’ve only eaten them from the jar or on a sandwich. I’m curious if they cook differently.

  2. I prefer to use whole peppers and break them apart after cooking. The sliced peppers always seem to breakdown too much for my liking. Pull the stems off and toss them in the pot.

  3. I bet the banana peppers will be delicious (Kentuckians love banana peppers for some reason, and I’m pretty cliche that way, lol) but if they aren’t pickled banana peppers, I might add a couple tsp of vinegar to the roast to compensate. Pepperoncinis are pickled and I wonder if the vinegar in the brine doesn’t add something to the final product, either in flavor or by breaking down the meat.

  4. Every time someone posts The Mississippi Pot Roast, you can hear the two embittered sides of the butter crusade’s war machines being primed and roaring to life in the background

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