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Looking for Portuguese rolls - Pta
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<blockquote data-quote="MorneDJ" data-source="post: 592631" data-attributes="member: 1101"><p>I will go for Panini or Ciabatta, but the traditional Portuguese rolls have a nice tough outer part, but soft interior to soak of the sauce and meat juices. While I have used Panini and Ciabatta previously, it does not work as well. But, any ideas will be welcome, but propose a few places where I can get nice Panini/Ciabata. I just know that the Food Lovers Market panini it far too big, when I have to use theirs I actually cut the middle out and just leave the top and bottom .... but once soaked in the meat juices it just falls apart.</p><p></p><p>BTW: </p><p></p><p>Meat is 4 slabs (2 each) of 28 day, dry aged sirloin and prime rib. Yes, dry aged. So I do want to take the trouble to get the best rolls. I already started with the prego sauce and by tomorrow it will be perfectly reduced (almost a case of tomatoes and 2 small bags of onions). Yes, I do take food seriously.</p></blockquote><p></p>
[QUOTE="MorneDJ, post: 592631, member: 1101"] I will go for Panini or Ciabatta, but the traditional Portuguese rolls have a nice tough outer part, but soft interior to soak of the sauce and meat juices. While I have used Panini and Ciabatta previously, it does not work as well. But, any ideas will be welcome, but propose a few places where I can get nice Panini/Ciabata. I just know that the Food Lovers Market panini it far too big, when I have to use theirs I actually cut the middle out and just leave the top and bottom .... but once soaked in the meat juices it just falls apart. BTW: Meat is 4 slabs (2 each) of 28 day, dry aged sirloin and prime rib. Yes, dry aged. So I do want to take the trouble to get the best rolls. I already started with the prego sauce and by tomorrow it will be perfectly reduced (almost a case of tomatoes and 2 small bags of onions). Yes, I do take food seriously. [/QUOTE]
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Looking for Portuguese rolls - Pta
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