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| Topic: What's the last thing you've eaten today? | |
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Egg scramble, with pepper smoked bacon, sausage, smoked cheddar cheese.
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I removed some leftover beef rib meat slowcooked in wine, garlic, and onions and scrambled it with eggs and caramelized purple onions in a garlic, herb, and whole wheat tortilla ... and some fresh cherries. Food dropper!!! (This is like a name-dropper, only it sets off hunger pains.) |
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I removed some leftover beef rib meat slowcooked in wine, garlic, and onions and scrambled it with eggs and caramelized purple onions in a garlic, herb, and whole wheat tortilla ... and some fresh cherries. Food dropper!!! (This is like a name-dropper, only it sets off hunger pains.) It was yummy! I'll post the recipe so you and Red don't have to wonder what it really tastes like. 
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Were the cherries, breakfast dessert?
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Does anyone know a good recipe to make a good rump roast? i bought this big piece for a dinner party not thinking my roast always comes out dry.. so any help would be appricated
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Does anyone know a good recipe to make a good rump roast? i bought this big piece for a dinner party not thinking my roast always comes out dry.. so any help would be appricated I do not rim the fat off. The fat does add favor and helps with moister. I would suggest that you braise it. I brown the meat on all sides in a little oil in a Dutch oven or roasting pan. Pour off the fat, add half an inch or so of boiling beef stock to the pan, cover it, and pop it into the oven at 300°F (150°C) for three to four hours. You will probably need to add additional stock as the meat cooks. If your roast is rated "prime" or "choice," you can roast it at 325°F (160°C). I still braise it in a Dutch oven, or I have used a very hot grill. Lightly oil the grill with peanut oil because of the high heat index. Grill it on all sides just to sear the meat. Place it in a roasting pan. Figure on 25 to 30 minutes per pound for rare, 28 to 33for medium rare, 31 to 36 minutes for medium and as long as you want for well done. I use a instant-read thermometer — cook it until the internal temperature is 120° to 125° for rare, 130° to 140° for medium rare, 145° to 150° for medium. The longer you cook it past this point it will dry out internally. The meat will continue to cook after you take it from the oven; while you let it rest for 20 to 30 minutes, the internal temperature will rise another 10 degrees. I do have a dry rub you can use, it will also add to the sear of the roast. Plus adding a different favor profile. |
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Ty Tazz
 What seasons do u recommend. and i have alot of seasoning spice
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Smoked paprika, garlic powder, onion powder, kosher salt or sea salt, black pepper, little cayenne pepper, a little cumin.
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great i have all them but kosher salt! Once again ty for ur help. I will try it this way
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You are very welcomed dear lady. Hope it turns out for you.
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Cheesy poofs
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piece of fudge
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Orange chicken, vegetables, pan fried potatoes.
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Were the cherries, breakfast dessert? Breakfast fruit! my dear. |
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Edited by
Holly4459
on
Mon 01/10/11 06:06 PM
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Spaghetti with tomato and basil sauce,home-made bread...
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Homemade soup.
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grilled am.cheese sandwich,chips
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Banana split.
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Steak and baked potato
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Chocolate ice cream
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