Food, wine, booze, beer

Just shut up and make it.

Mazel tov.

I consider horseradish as an ingredient, not a prepared condiment like relish or ketchup.  Occasionally, I'll grate my own for coleslaw, Bloody Mary's, or some sort of Japanese dish.  But it's just easier to keep a jar of Gold's which lasts a long time.

As for the tuna, I like the bite of horseradish so add a bunch, like maybe two tablespoons.  But go light if you try it.  It can overpower.  

I don't complicate the tuna salad.  It's just tuna packed in olive oil (from Italy when I have the extra cash otherwise Bumblebee Prime Filet Tonno in Olive Oil), Hellman's mayo, ground pepper, bit of lemon zest, horseradish, and--after it's been mixed--fold in some non-pareil capers.  I don't like chunky stuff in tuna salad but you could certainly add chopped scallion, celery, and even apple if you wish.

Yeah, hard boiled egg is a classic.  I just hate it in tuna salad or potato salad.  And I'd rather go back for a second colonoscopy than eat egg salad. Even thinking about it makes me gag.  lol

west of Mississippi, Hellmans is called Best Foods mayo, took me forever to figure that out!

LOL bro!

big difference between these 2. 

I just asking if you use the powder packets too. I AM gonna make it, dickhead! And it's gonna be good AF... unless you sabotage me by telling me to put a gallon of mary in there lol

As I've said, I hate giving recipes.  I need to know the level of cooking expertise, what is in your batterie de cuisine, etc.  Anyway, thinking about this, figured I'd give some tips which work for me when preparing a long braise such as pot roast.  This will seem a bit complicated but it's not.  Eventually, you find what works for you.

--Dry the meat well with paper towels after removing it from butcher's/supermarket's paper;

--Tie the meat up with cooking twine.  This keeps the meat together and gives a nice presentation when you slice it;

--While the string is out, make a bouquet garni for your herbs.  I like fresh thyme and rosemary, but use what you like.  Tie them up in a nice bundle.  In France, we learned to put the herbs in a thick leek leaf, then tie it up.

--Season the meat well all over with kosher salt & fresh cracked black pepper;

--Brown meat well on ALL sides including the ends.  I use a combination of butter and canola or avocado oil.  Olive oil has too low a smoking point;

--At this point, I wipe out the browning oil/butter/beef fat and slowly render either pancetta or slab bacon (depends on if you want smoky or neutral) until golden;

--After removing the pancetta/bacon bits, sweat your mirepoix in the rendered pork fat (for me it's two parts diced leeks and onion to one part each of celery and carrot, size is up to you).  Add a few whole cloves of garlic, too;

--Next add your braising liquid.  I like a dry red wine in combination with whatever stock I have made recently.  Ideally, I would use veal stock but store bought beef or chicken stock is fine.  You could also use a dark beer like Guinness if that's what you're into.  In a perfect world, you'd add the liquid from reconstituting dried porcini, too.  I've never done it like JT with Bloody Mary Mix, but I've occasionally added some canned chopped tomato;

--Bring your braising liquid to a boil, skim away any impurities/scum, taste for salt, reduce to a good simmer, add your meat and bouquet garni, and put a cover on the pot.  Liquid should not cover the meat completely;

--At this point you can either cook the braise on the stove top or--my preference--a 325 degree oven until the meat is fork tender.  Figure anywhere from 3-4 hours depending on cut/thickness of meat.  I think the oven keeps it constant and gives you more control.  Check the liquid level occasionally and don't take the meat out prematurely. That's the reason why folks complain that their roast is too tough--they took it out before the meat was tender;

--If you have time/desire while the meat cooks, and want to add extra flavor (as well as presentation brownie points), blanche some pearl onions.  After removing the skins, brown them in butter along with some quartered cremini mushrooms. Keep them for use later;

--Once the meat tests done, remove from pan, cover loosely with foil, and let it rest 10-15 minutes;

--At this point you can serve the gravy as is or reduce it to your liking.  Usually, I reduce it a bit, then add the pearl onions/mushrooms, bacon bits, a few tablespoons of butter for shine, and a shot of fresh chopped herbs like parsley and chives.  If you prefer, you could also thicken with a slurry of arrowroot or potato starch.  Just go slow and make sure you don't create little "starch balls". 

Hope this helps someone in some way.