skip to main content

Had Any Boston Roast Lately?

dcarch7 d c f l a s h 7 @ y a h o o . c o m

11 years ago

Check the link out.

dcarch

Here is a link that might be useful: Boston Roast

Sort by:Oldest

Comments (19)

lcubed
11 years ago
The packaging on the one I cooked last week still says Boston butt!
User
11 years ago
Sounds like we will have to learn a new language I wonder how fast Canada will follow suit in the renaming process.
Related Discussions
Late-Summer Roasted Veggie Stuff Scores a Big Hit
Q
Comments (14)
Here you go: Roasted Tomatoes, Peppers, Corn and Capers Categories: Canning & Preserving Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra virgin olive oil 6 pounds tomatoes -- peeled if desired 3 1/2 pounds sweet peppers -- (red, orange and yellow), cut into 1-inch chunks - about 12 large 1 1/3 pounds Banana peppers -- (about 5 cut into 1-inch chunks) 2 pounds Sweet Onions -- (Walla Walla - about 3 large)halved and cut into 1-inch chunks 1 2/3 pounds corn kernels -- (about 6 large ears fresh corn) 36 kalamata olives -- pitted and coarsely chopped - (3/4 cup or 4.6 oz.) 1 cup Italian parsley -- chopped (.6 oz.) 3/4 ounce basil leaves -- minced 1 head garlic -- chopped 4 tablespoons capers -- rinsed Salt and freshly ground pepper to taste Preheat oven to 375 to 450 degrees (the hotter the oven, the shorter the roasting time). If using cherry tomatoes, simply remove the stems and halve each one. Halve or quarter other varieties. Drizzle about 2 tablespoons of the oil in the bottom of a large roasting pan, jellyroll pan or any baking sheet with sides. Add the tomatoes, peppers, onion, corn, olives, parsley, basil, garlic and capers. You can crowd the vegetables together, but don't go beyond a single layer. Drizzle on the rest of the olive oil, then sprinkle with salt and pepper to taste. Roast until the tomatoes' skins turn golden (if unpeeled). Depending on your oven temperature, this will take anywhere from 20 minutes to about 11/2 hours. When done, the tomatoes and peppers will have collapsed and darkened beautifully. Alternatively, you can roast the vegetables over indirect heat on a medium to medium-hot grill (see note), with the lid on. Remove the roasting pan from the oven or grill and let the vegetables cool. With a metal spatula or wide, flat-sided wooden spatula, stir and scrape the cooled mixture to dissolve all of the cooked-on bits of food. To freeze, ladle the sauce into freezer containers, leaving about 1-inch head space. Let cool completely, then attach lids and freeze. Note: To peel tomatoes (don't peel cherry variety), cut a shallow X in the bottom of each tomato. Plunge them into boiling water for 30 seconds. Remove immediately and plunge into cold water. Skins should slip off easily. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium; 3 seconds for medium-hot. Description: "-- From Jan Roberts-Dominguez (My Variation)" Carol
...See More
Poison Ivy...everywhere lately...any way to deter?
Q
Comments (9)
Doing it every month is a great tip ladyslipper...I have been gardening organically for 25 yrs and have never used roundup or other product. We prefer to dig it out properly attired with rubber gloves, long sleeves etc. We keep seperate tools for just that purpose and seem to do pretty well with that. Thank you both for the inspiration. We went out and did our own tour this morning and it wasn't as bad as I thought it was going to be. Aside from 5 locations I had already noticed, there was nothing else. All done for this year! :-)
...See More
Tried any new recipes lately ? (pict)
Q
Comments (35)
I watched Giada making this while I was riding my exercise bike a few weeks ago. It was very good. Though I eat meat I can go without it for days/weeks - this was a nice no meat meal. I used smoked Gouda instead of Mozarella and skipped the mushrooms since I'm not a big shroom fan. I also used whole grain pasta and skipped the butter and added salt to try to make it a little healthier. Baked Penne with Roasted Vegetables 2 red peppers, cored and cut into 1-inch wide strips 2 zucchini, quartered lengthwise and cut into 1-inch cubes 2 summer squash, quartered lengthwise and cut into 1-inch cubes 4 cremini mushrooms, halved 1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 tablespoon dried Italian herb mix or herbs de Provence 1 pound penne pasta 3 cups marinara sauce (store bought or homemade) 1 cup grated fontina cheese 1/2 cup grated smoked mozzarella 1 1/2 cups frozen peas, thawed 1/4 cup grated Parmesan, plus 1/3 cup for topping 2 tablespoons butter, cut into small pieces Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. Here is a link that might be useful: Baked Penne with Roasted Vegetables
...See More
Have You Found Any Bargains Lately?
Q
Comments (21)
It takes 3.78 of our litres to make a U.S. gal. While a litre of 10% cream is often $3.99 at our major drug store's grocery aisle, often a litre of 5% goes for $4.39 - don't ask me to explain that! Fairly frequently either of them are on sale for about $1.99. The other day they had a "$3.00 off" sticker on a litre of 5%, as there was only a couple of days left on "Best before" code ... so I figured that $1.39 was a good buy. When it went through the register, the quoted price was "$3.51" ... so the "$3.00 off" meant that I paid 51 cents. As Canadian pennies expired a couple of years ago, most stores drop an additional 2 cents ... and if it's 3 cents over - you pay a nickel. I was buying a 4-litre bag of 2% milk, which is often on sale at "3.97", but it was Senior's Thursday, so with the store's loyalty card, I was to pay $3.18. Had the cream not been on sale, I wouldn't have bought it, so I saved an additional 2 cents that I'd have been charged for the milk ... bringing my actual price for the cream down to 49 cents. Nice price for 1/3.78 part of a gallon of cream. ole joyfuelled ... who also gets fuelled by getting a bargain
...See More
chase_gw
11 years ago
Boston Butt hasn't been called Boston Butt here for as long as I can recall. Actually not sure if it ever was.

It's a pork shoulder roast or now I see pork blade roast...but not butt.... LOL

I have never seen a flat iron, skirt steak or tri tip here.......however if I ask my butcher he produces said cut but he butchers it specially. You would never see it in the meat section of a grocery store...or at least I haven't.
triciae
11 years ago
Saw that article on Comcast yesterday & mentioned it to DH. Just another way to charge a bit more. Boston Roast sounds more upscale than Boston Butt>. :)

/tricia
ann_t
11 years ago
I still see "butt" used on our labels. Hams are either shank end or butt end.
chase_gw
11 years ago
I've seen it on hams but never on fresh pork roasts...never.
Teresa_MN
11 years ago
This never would have caught my attention if Dcarch had not posted this thread yesterday.

Perusing the Sunday ads this morning I saw a special on pork. I had to take a closer look to see what term they used. What on earth is a shoulder butt steak? And which end did it come from?

I think they covered their bases. Thanks a butt Dcarch!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
11 years ago
Ha, Teresa, that reminds me of my complain, "Country Style Ribs".

What is Country Style? and where are the ribs?

Is there a City Style Ribs?

dcarch
Teresa_MN
11 years ago
Not that I know of. But there is City Chicken that is made with pork. It's made with cubed boneless country ribs and cubed veal if you can afford it.

And there are St. Louis style riblets. I guess those could be city ribs. :-)
jimster
11 years ago
The terminology of pork cuts is a mess and the new changes will make it worse.

The biggest problem has been the use of the term "butt". The shoulder is usually sold in two portions, one of which is the butt portion and the other of which is the picnic, (which with other meats, such as lamb, would be called the shank). So, butt refers to the butt of the shoulder, not the butt of the pig. The butt of the pig is called the ham.

To add more confusion, a picnic portion of the shoulder, when smoked, is called a picnic ham, whereas the ham from the rear end of the pig is a ham whether fresh or smoked. The default term, ham, is for the smoked version whereas the fresh version must be specified, as in "fresh ham".

The link below is a diagram which, unfortunately does not indicate the hocks and is labeled "picture of the beef carcass". Oh well, I think you can see it is a pig.

If you think I am mistaken about any of this, chances are that I am. :-)

Jim

Here is a link that might be useful: Cuts of Pork
kitchendetective
11 years ago
Down here, we still have butts. Big ones, too!
annie1992
11 years ago
Jim, it's the same here. Butt is actually shoulder and the butt is ham. Go figure. I always have the hocks smoked and the jowls made into bacon, and sometimes I hear the hocks referred to as "trotters", although that's actually the pig feet (which my grandmother used to pickle and call "knuckles").

Yes, it's a mess.

Chase, I also never see flat iron steak or skirt steak here, but I occasionally see tri-tip, mostly in the southeast corner of the state near Detroit. We also occasionally get flank steak, mostly used for fajitas and London Broil.

Annie

Annie
lcubed
11 years ago
That's a picture of a whole pork shoulder if I'm reading the label correctly w. both butt and picnic portions. Seems a bit light
Teresa_MN
11 years ago
Ann lives in Canada. The weight is in kilograms. I think the pork pictured must weigh over 9 pounds. Which seems about right.
jimster
11 years ago
"That's a picture of a whole pork shoulder if I'm reading the label correctly w. both butt and picnic portions."

That is my guess. However:

"Seems a bit light."

1.890 kg = 4.167 lb. I agree, 12-18 lbs. would be more like it.

Here is a link to a better site about pork butt.

Jim

Here is a link that might be useful: Pork Butt
ann_t
11 years ago
Not even close. Good guess though.

A kilo is 2.2 pounds and this roast is just under 2 kilo making it just over 4 pounds.

~Ann
ann_t
11 years ago
Jim, we were posting at the same time. You got it right.

That is a good site that you linked to.

~Ann
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
11 years ago
Jim, That is one great link. Thanks. Bookmarked.

Also, that is nice forum for smoking information.

dcarch
chase_gw
11 years ago
Informative link, thanks Jim.

This thread has me jonesing for pulled pork : )

Related Stories

LIFE Late Again? Eliminate the Things Holding You Up in the Morning

By Emily Hutchinson

If you find yourself constantly running late for appointments, work and get-togethers, these tips could help

TRADITIONAL HOMES Houzz Tour: A Masterly Miniature on Boston’s Beacon Hill

By Jess McBride

A painting spurs the palette for a period-faithful renovation of a studio in a converted 1850 governor’s house

DECORATING GUIDES Room of the Day: More Function for a Boston Condo

Lively colors and a clever floor plan disguise asymmetry and make the most of a compact living room

HOUZZ TOURS My Houzz: Metropolitan Chic in Boston's Tony Back Bay

By Mary Prince Photography

A 1928 penthouse apartment with river views gets elegant updates that nod to the past

APARTMENTS My Houzz: Travel-Inspired Style for a Boston Condo

By Design Fixation [Faith Provencher]

An elegant neutral palette and modern finishes give personality to this 860-square-foot home

LIVING ROOMS Room of the Day: Family Memories Fill a Casually Elegant Parlor

By Becky Harris

A homeowner renovates her grandmother’s Boston home with love and meaningful touches

MOST POPULAR Summer Crops: How to Grow Sunflowers

By Marianne Lipanovich

Savor snack-tastic sunflower seeds once the radiant blooms have faded — if the birds have saved you any, that is

FLOWERS Herb Garden Essentials: Grow Your Own Fragrant Lavender

By Marianne Lipanovich

This do-it-all plant is ideal for almost any garden, and its uses are abundant around the home

COLOR Best Ways to Use Exclusive Plum, Sherwin-Williams’ Color of 2014

By Jennifer Ott Design

Pretty, moody, maybe even a neutral, this toned-down grayish purple can work in any room. Here's how

COLOR How to Add Just the Right Amount of Dramatic Black

By April and the Bear

Done right, black can add punch and personality to just about any room. Here’s how to go over to the dark side in style

Sponsored

Nova Design Build

Custom Premiere Design-Build Contractor | Hilliard, OH

More Discussions

Holy Ham! Hubby bought a 14 pounder!

11

Food for the Eclipse

6

Tips on Enchiladas please

19

Premade Frozen Crab Cakes

20

Troubleshooting My Baking

0