Two times before today, I made a pot roast in a shallow PC stoneware dish that I have had and used many years for all kinds of things. Part of the liquid for those pot roasts was Road to Hell, a smoked habanero mead with honey that was recommended...
Two times before today, I made a pot roast in a shallow PC stoneware dish that I have had and used many years for all kinds of things. Part of the liquid for those pot roasts was Road to Hell, a smoked habanero mead with honey that was recommended for cooking rather than drinking (note, the first roast was phenomenal, the second not so much; I pin that on the cut). Today, I made some poppin' fresh cinnamon rolls in that same dish, and sure enough, they tasted like the ones you'd find on a road to hell. Helped a little to apply icing to the bottom of the rolls, but the habanero is an undeniable top note. And yes, I am still giggling about it. So now, your thoughts/expertise: have I permanently or long-term seasoned this stoneware with habanero? How would you recommend re-seasoning it? submitted by /u/Thirteen_of_One [link] [comments]
