I am always looking for new things to do with …

Comment on Classic Yankee Pot Roast by Juls.

I am always looking for new things to do with the less costly cuts of meats (often, if cooked right, they taste so much better than the expensive cuts!) so thank you for this recipe, it looks dvine!

Recent Comments by Juls

Sfogliatelle Recipe
I am mesmerised by these delicious looking pastries!

Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
Beautiful recipes like this are the reason I have made a vow to myself never to ever buy a deep fat fryer because, if I do, I would make fried chicken, especially something as wonderful sounding as this, all the time and become unmoveably rotund, very happy, but unable to walk none the less.

But I may have to revert to the energy consuming and slightly dangerous method of oil-in-pan-and-guard-with-shield-and-thermometer cooking because this just screams “Have me. Eat me. Make me now.”

We don’t have Popeyes in the UK (or I’ve certainly never seen one) but KFC is always my go-to on our “I just need a greasy, tasty, comforting takeaway” times. Next time that craving hits, I am damn sure attempting this.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.