Topic: OUT ON A LIMB (Read 25980 times)

S. Woody White · « **Reply #90 on:** April 05, 2005, 11:32:48 AM »

Quote from: Jennifer on April 05, 2005, 09:05:09 AM

Btw, has anyone tried cooking a roast with cola to baste it?

I haven't.

I've heard of using cola, or other soft drinks (such as Dr. Pepper) to baste hams or birds. It would probably work for a pork roast. I have my doubts about using the stuff to baste beef, but beef usually doesn't get basted. For a venison roast, I'd try something less "concocted," more earthy, such as sarsaparilla.

I'm not sure how any of those soda bastes would work when trying to make a gravy. And you have to have a gravy, to sop up with fresh baked bread!

JMK · « **Reply #91 on:** April 05, 2005, 11:33:10 AM »

She looks mighty titular to me!!

S. Woody White · « **Reply #92 on:** April 05, 2005, 11:33:46 AM »

Page Four Dance:

[move=left,scroll,6,transparent,100%][size=20]SOP in 3/4 time![/size][/move]

S. Woody White · « **Reply #93 on:** April 05, 2005, 11:34:43 AM »

Vibes for Angel Jim:

[move=left,scroll,6,transparent,100%][size=20]~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~[/size][/move]

Jrand74 · « **Reply #94 on:** April 05, 2005, 11:36:51 AM »

Tanz: Zein Typ: Drei Spitz Und Rund

I think our casts should do the show in German at the Sunday matinee.

Ich Hoff Ich Schaff Es

Jrand74 · « **Reply #95 on:** April 05, 2005, 11:38:17 AM »

Well, as Miss Jayne Mansfield once said:

"To get ahead a Hollywood, a girl certainly has to have talent, for sure. But she certainly doesn't have to go around wrapped up in a blanket!"

JMK · « **Reply #96 on:** April 05, 2005, 11:38:31 AM »

AOL's welcome page is reporting that Peter Jennings has lung cancer and will be off the air for the foreseeable future. I was wondering why Charlie Gibson was doing the Pope coverage.

Jennifer · « **Reply #97 on:** April 05, 2005, 11:38:32 AM »

DR Jose, thanks for the tips. But now I am even more confused! Cause I don't know what temp to cook it at! I will say this (don't know if it will help). The cut of beef is marked as "inside round roast" and the outside is covered in pork fat (which can be removed - it's tied on).

MBarnum · « **Reply #98 on:** April 05, 2005, 11:40:19 AM »

Someone just opened a bag of spicy pork rinds...and there was an immediate feeding frenzy in our office! LOL!

MBarnum · « **Reply #99 on:** April 05, 2005, 11:41:56 AM »

DR Jennifer, I just dump my roasts in the slow cooker, plop some other junk in there, turn it on low and let it cook for 10 hours.

bk · « **Reply #100 on:** April 05, 2005, 11:48:22 AM »

SOP!

Pork rinds are not my thing. Pork Rinds Are Not My Thing - that's the title of my next novel.

Jennifer · « **Reply #101 on:** April 05, 2005, 11:48:54 AM »

I don't have a slow cooker or a meat thermometer! I feel deprived!

S. Woody White · « **Reply #102 on:** April 05, 2005, 11:53:38 AM »

Quote from: Jennifer on April 05, 2005, 10:16:49 AM

How exactly does one sear a roast? I would try that. Although I have to be very careful with smoke because my smoke alarm rings very easily. And then the alarm company calls very angry.

Also, I still don't have a meat thermometer. So is 1 hour okay for a 2 lb roast? And how do i tell if it's ready without slicing into it?

Put the pan you're going to use for roasting the roast over a burner on the range. Turn on the fan over the range. Turn on the burner, to medium high. Put the roast in the pan and just let it cook for a minute or two, until it starts to get a nice sear on the bottom side. Turn the roast over, repeat. Turn the roast on one side, repeat. Turn the roast over, repeat. If you can, get the other two sides seared, too.

Thermometers aren't that expensive, and are a handy gadget to have around. I like my probe theremometer, which has a digital readout that stays outside the oven while the probe stays in the roast. But instant-read thermometers are worth having in the kitchen as well.

The idea behind roasting is low heat and slow. This gives the meat, which is usually a tougher cut, time to relax and tenderize. DO NOT try to rush things, or all you will get will be a hockey puck for dinner, and I'm not talking about your dinner guests. Plan on at least two hours cooking time, preferably three. And make sure you have plenty of liquid in the roasting pan; this is a braising technique, where the liquid helps keep the meat moist.

S. Woody White · « **Reply #103 on:** April 05, 2005, 11:54:46 AM »

Quote from: Jennifer on April 05, 2005, 11:48:54 AM

I don't have a slow cooker or a meat thermometer! I feel deprived!

You can get a meat thermometer at your grocery store! Buy one, you won't feel deprived any more.

Hugs.

DearReaderLaura · « **Reply #104 on:** April 05, 2005, 11:57:02 AM »

DR Jennifer, I brown the meat in a big pot on all sides, then add the ingredients in DR Danise's recipe (plus a couple of bullion cubes and maybe a little red wine), turn on low and let it cook for several hours. It slow cooks in the liquid and is very tender. I am a very bad cook (shut up, DR Sandra!) but this turns out tasty and tender.

Good vibes to Angel Jim and his family!

vixmom · « **Reply #105 on:** April 05, 2005, 11:57:06 AM »

I was embarrased to speak up amongst such excellent chefs, but for the record, I cook my roast beast at 350 degrees for 20 minutes a pound.

and I mix beef boullion with some red wine and minced onions and pour it over the beef and then just stick it in the (preheated) oven and forget about it until the bell rings

S. Woody White · « **Reply #106 on:** April 05, 2005, 12:02:16 PM »

Here's a few links from the Food Network for pot roast recipes.

The first is from Sara Moulton.

The second is from Tyler Florence.

The third is from Alton Brown. (Figures I'd get him into this conversation.

)

bk · « **Reply #107 on:** April 05, 2005, 12:04:41 PM »

I'm outside on my patio, because it's a completely stunningly gorgeous day, not a cloud in sight and wonderully warm.

I love wireless. I love the fact that the Powerbook screen automatically adjusts for whatever light its in. Oh, and remember how I couldn't find my wireless mouse anywhere and had to buy a new one? I just went to my computer case to get the new one out to use outside. I looked in the wrong pocket. Guess what I found in the wrong pocket. The other wireless mouse. Go know.

S. Woody White · « **Reply #108 on:** April 05, 2005, 12:06:02 PM »

I do not use boullion cubes. Ever. They don't have that much flavor other than salt.

Since most people don't make their own stock, myself included, I use liquid beef boullion from a can. One of these days I'll make my own stock. Yeah, right after I climb Mount Everest.

Jennifer · « **Reply #109 on:** April 05, 2005, 12:08:25 PM »

Quote from: S. Woody White on April 05, 2005, 11:53:38 AM

The idea behind roasting is low heat and slow. This gives the meat, which is usually a tougher cut, time to relax and tenderize. DO NOT try to rush things, or all you will get will be a hockey puck for dinner, and I'm not talking about your dinner guests. Plan on at least two hours cooking time, preferably three. And make sure you have plenty of liquid in the roasting pan; this is a braising technique, where the liquid helps keep the meat moist.

Okay since you are much more an expert than I am let me ask you at what temp you would cook the roast at if you were gonna cook it for 2 hours.

I was thinking of 325F or 350F for 1 hour. But if will be better at a lower heat, I could try that.

Jrand74 · « **Reply #110 on:** April 05, 2005, 12:11:46 PM »

So now you have one for the holidays, MR BK!

Jennifer · « **Reply #111 on:** April 05, 2005, 12:12:09 PM »

Oh and thanks for the tips.

Btw, one recipe said to leave the roast out at room temperature before cooking it. Is that correct? Do most people know to do this?

Jennifer · « **Reply #112 on:** April 05, 2005, 12:13:32 PM »

Also, one last question. Like I said, this "inside round roast" is covered in pork fat. Does that make a difference to how long I cook it (or to the instructions I am following?)

Jrand74 · « **Reply #113 on:** April 05, 2005, 12:14:17 PM »

Interesting outcome for a case brought by an employee who obviously doesn't have a mirror in her apartment.

http://news.yahoo.com/news?tmpl=story&u=/ap/20050404/ap_on_re_us/sexy_librarian

elmore3003 · « **Reply #114 on:** April 05, 2005, 12:17:38 PM »

Quote from: Stuart on April 05, 2005, 06:36:20 AM

TOD:

Cast
Michael Blevins .... Mark Tobori
Yamil Borges .... Diana Morales
Jan Gan Boyd .... Connie Wong
Sharon Brown .... Kim
Gregg Burge .... Richie Walters
Michael Douglas .... Zach
Cameron English .... Paul San Marco
Tony Fields .... Al DeLuca
Nicole Fosse .... Kristine Evelyn Erlich-DeLuca
Vicki Frederick .... Sheila Bryant
Michelle Johnston .... Beatrice Ann 'Bebe' Benson
Janet Jones .... Judy Monroe
Pam Klinger .... Maggie Winslow
Audrey Landers .... Val Clarke
Terrence Mann .... Larry
Charles McGowan .... Mike Cass
Alyson Reed .... Cassie
Justin Ross .... Greg Gardner
Blane Savage .... Don
Matt West .... Bobby Mills III
Pat McNamara .... Robbie

DRStuart, what a riot!

Tell Jay we miss him!

bk · « **Reply #115 on:** April 05, 2005, 12:19:25 PM »

I think someone should do A Chorus Line cast using current hainsies/kimlets.

Jrand74 · « **Reply #116 on:** April 05, 2005, 12:22:13 PM »

DR STUART if you use people with talent like that - you're gonna have to have some new songs and throw out that dated choreography and get somebody who can put some flash and disco and NOW in the show! How about Jeff Hornaday - he's done some great music videos!

elmore3003 · « **Reply #117 on:** April 05, 2005, 12:22:19 PM »

Quote from: MBarnum on April 05, 2005, 10:43:54 AM

I see Sam J. Jones has been added to the list of people for the Ray Court's show...he would be interesting to meet.

You just want to get close to a PLAYGIRL model! If you tell him he's got a hot body, will he hold it against you?

elmore3003 · « **Reply #118 on:** April 05, 2005, 12:23:14 PM »

Quote from: JoseSPiano on April 05, 2005, 11:05:47 AM

Redbook? Good Housekeeping?

Vogue!

S. Woody White · « **Reply #119 on:** April 05, 2005, 12:23:37 PM »

Quote from: Jennifer on April 05, 2005, 12:08:25 PM

Okay since you are much more an expert than I am let me ask you at what temp you would cook the roast at if you were gonna cook it for 2 hours.

I was thinking of 325F or 350F for 1 hour. But if will be better at a lower heat, I could try that.

Two hours, 300F. But it would be better to go three hours, or at least two and a half. The longer, the better. Low and slow.

News:

Author Topic: OUT ON A LIMB (Read 25980 times)

MBarnum

MBarnum