Chocolate-It's What's for Dinner

So this was a happy mistake. I decided to make some pulled pork and when I was food shopping some pork belly caught my eye. I decided to buy that too. Since I was going to have the oven on for a whole bunch of hours for the pulled pork - why not throw some pork belly into the mix for future use. Well I'll tell you why not - they cook at different temperatures! So I decided to give the pulled pork a try in the pressure cooker. Let me tell you the results were great (the pictures - not so much). The pork belly came out well and is sitting in the freezer for a nice rainy day. I'm going to give directions for both the oven version and the pressure cooker version for the pulled pork. But I do think I'll be sticking with the pressure cooker version for now on. Pulled Pork 4lb boneless pork butt(or pork shoulder)* 3 T brown sugar 2 T smokey paprika 2 T dry mustard 2 T cumin salt/pepper 1 c water (if using pressure cooker) 1/4 c vinegar (if using pressure cooker) I...

No - not that Parker house (we would not want to eat rolls from that household - sorry inside joke there). This is still not the recipe I was looking for but it is a nice dinner roll. Not only is it tasty but it's rather convenient too. You refrigerate the dough for several hours so you can make them ahead of time and just pop them in the oven. I was a little confused by the directions (I was apparently directions-challenged today) so I've taken some step-by-step photos to help you along. Parker House Rolls (Adapted from Bon Appetit ) 2 1/2 t yeast (1 pkg) 1 c milk 3 T sugar 1/4 vegetable shortening (such as Crisco) 1 1/2 t salt 1 egg 3 1/2 c flour (I used Bread Flour) 1/4 c butter Heat milk to about 100-110 degrees (should feel ahhh not owww). Add yeast and sugar. Let sit for about 10 minutes until it starts to bubble. In a bowl add vegetable, salt, egg, and 2 cups of the flour. After yeast has proof add into bowl. Beat until dough begins to form, adding the...