I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
I await your counsel. -- -Barb <http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread latest church review, and Sam's Festival of Nations costume. "If it's not worth doing to excess, it's not worth doing at all."
"Melba's Jammin'" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff?
You could slice it very thinly and heat it very gently in white sauce for chipped beef on toast.
On Tue 02 May 2006 06:46:44a, Thus Spake Zarathustra, or was it Melba's Jammin'?
Quoted message said:
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I like that idea.
Quoted message said:
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
sliced very thinly and gently warmed in decent gravy, it would make a nice hot roast beef sandwich.
-- Wayne Boatwright Õ¿Õ¬ ________________________________________
On Tue 02 May 2006 06:46:44a, Thus Spake Zarathustra, or was it Melba's Jammin'?
Quoted message said:
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I like that idea.
Quoted message said:
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
sliced very thinly and gently warmed in decent gravy, it would make a nice hot roast beef sandwich.
Or a nice cold roast beef sandwich with Miracle Whip and horseradish (and lettuce and tomato.) But it has to be really thin slices.
Wayne Boatwright wrote on 02 May 2006 in rec.food.cooking
Quoted message said:
On Tue 02 May 2006 06:46:44a, Thus Spake Zarathustra, or was it Melba's Jammin'?
Quoted message said:
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I like that idea.
Quoted message said:
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
sliced very thinly and gently warmed in decent gravy, it would make a nice hot roast beef sandwich.
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
I await your counsel. -- -Barb
Good ol'-fashioned roast beef hash - ground up beef, cooked potatoes, onion. Yum.
... [snip]... when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread. [snip]
The last time I did something like that I tried the usual leftover standby, cubing it for fried rice. No good, too tough. Not recommended.
Maybe mince it -- the old two cleaver chop till you drop method -- and then use for roast beef hash, withholding it from the pan until the rest of the dish is nearly done, then putting it in only to heat. Although, hmmm, the best roast beef hash comes with a bit of gravy. Maybe you'd have to try to create that separately and add at the end. Sorry, this isn't much help. I'm going for more coffee.... -aem
... [snip]... when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread. [snip]
The last time I did something like that I tried the usual leftover standby, cubing it for fried rice. No good, too tough. Not recommended.
Maybe mince it -- the old two cleaver chop till you drop method -- and then use for roast beef hash, withholding it from the pan until the rest of the dish is nearly done, then putting it in only to heat. Although, hmmm, the best roast beef hash comes with a bit of gravy. Maybe you'd have to try to create that separately and add at the end. Sorry, this isn't much help. I'm going for more coffee.... -aem
Put it through the food processor to fine crumbles and do several things. Make tacos. Make nachos. Make taquitos. "Steak and Eggs omelette". The hash is a good idea. Mix it with a cheese filling for stuffed shells, add it to mac 'n' cheese, add some to sausage jambalaya, reheat some in hickory/brown sugar bbq sauce, pile it on a roll (cheese it if ya like) and call it a bbq'd sloppy joe... and so on and so forth...
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
I await your counsel.
You need two pots, one med large and the other large. Cut the roast into cubes and put it in the big pot and cover with water. Bring to a boil and simmer covered for an hour or so. Pour off the broth into the smaller pot. Recover the beef with water and repeat while gently reducing the broth. Repeat a third time, by the end of which you will have gotten every bit of flavor out of the meat, which you can then feed to a dog. All the while you have been reducing the products of the first two extractions.
When you get it reduced to the strength of flavor you desire, just use a flour or cornstarch slurry and make a really kickass gravy. Be positive. You haven't lost a roast which would have been tough even at 144. You've gained a beef gravy that might be the best you've ever tasted.
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
I await your counsel.
You need two pots, one med large and the other large. Cut the roast into cubes and put it in the big pot and cover with water. Bring to a boil and simmer covered for an hour or so. Pour off the broth into the smaller pot. Recover the beef with water and repeat while gently reducing the broth. Repeat a third time, by the end of which you will have gotten every bit of flavor out of the meat, which you can then feed to a dog. All the while you have been reducing the products of the first two extractions.
When you get it reduced to the strength of flavor you desire, just use a flour or cornstarch slurry and make a really kickass gravy. Be positive. You haven't lost a roast which would have been tough even at 144. You've gained a beef gravy that might be the best you've ever tasted.
Quoted message said:
-- -Barb
--Bryan
Or cut the meat into cubes and pressure cook it into submission in some water and a beef bouillon cube. Then add potatoes, carrots, celery, leftover gravy, etc, and make a pot of stew. When the cool wet weather we're having up here, I think that might be my choice. I know Barb has a pressure cooker (or 2, or 3.)
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
I await your counsel.
You need two pots, one med large and the other large. Cut the roast into cubes and put it in the big pot and cover with water. Bring to a boil and simmer covered for an hour or so. Pour off the broth into the smaller pot. Recover the beef with water and repeat while gently reducing the broth. Repeat a third time, by the end of which you will have gotten every bit of flavor out of the meat, which you can then feed to a dog. All the while you have been reducing the products of the first two extractions.
When you get it reduced to the strength of flavor you desire, just use a flour or cornstarch slurry and make a really kickass gravy. Be positive. You haven't lost a roast which would have been tough even at 144. You've gained a beef gravy that might be the best you've ever tasted.
Quoted message said:
-- -Barb
--Bryan
Or cut the meat into cubes and pressure cook it into submission in some water and a beef bouillon cube. Then add potatoes, carrots, celery, leftover gravy, etc, and make a pot of stew. When the cool wet weather we're having up here, I think that might be my choice. I know Barb has a pressure cooker (or 2, or 3.)
Melba's Jammin' wrote: > I think I'd have been okay if we hadn't taken a nap after I stuck it in > the oven; or if the alarm on the Polder were louder. . . . I had the > thermometer set for 144 degrees; when I pulled it out, it was > registering 180. Shaddup. > > Any feasible suggestions for using the leftover (probably 2#) stuff? > I'm thinking of grinding/chopping some of it with celery and onion and > maybe a little relish of some sort for a sandwich spread. > > I'm edgy about anything requiring further cooking or heating -- I can't > see it get anything but tougher. > > I await your counsel. You need two pots, one med large and the other large. Cut the roast into cubes and put it in the big pot and cover with water. Bring to a boil and simmer covered for an hour or so. Pour off the broth into the smaller pot. Recover the beef with water and repeat while gently reducing the broth. Repeat a third time, by the end of which you will have gotten every bit of flavor out of the meat, which you can then feed to a dog. All the while you have been reducing the products of the first two extractions.
When you get it reduced to the strength of flavor you desire, just use a flour or cornstarch slurry and make a really kickass gravy. Be positive. You haven't lost a roast which would have been tough even at 144. You've gained a beef gravy that might be the best you've ever tasted.
> -- > -Barb --Bryan
Or cut the meat into cubes and pressure cook it into submission in some water and a beef bouillon cube. Then add potatoes, carrots, celery, leftover gravy, etc, and make a pot of stew. When the cool wet weather we're having up here, I think that might be my choice. I know Barb has a pressure cooker (or 2, or 3.)
What is in a beef bouillon cube?
Quoted message said:
Bob
--Bryan
Salt, mostly. Also beef extracts, hydrolyzed vegetable proteins, caramel. Stuff like that. Dissolve it in hot water and you get a thin salty broth. I like to use them (or chicken bouillon) instead of salt when making soup.
Wayne Boatwright wayneboatwright_at_gmail.com said:
On Tue 02 May 2006 06:46:44a, Thus Spake Zarathustra, or was it Melba's Jammin'?
Quoted message said:
I think I'd have been okay if we hadn't taken a nap after I stuck it in the oven; or if the alarm on the Polder were louder. . . . I had the thermometer set for 144 degrees; when I pulled it out, it was registering 180. Shaddup.
Quoted message said:
Quoted message said:
I'm edgy about anything requiring further cooking or heating -- I can't see it get anything but tougher.
sliced very thinly and gently warmed in decent gravy, it would make a nice hot roast beef sandwich.
Thanks, Wayne. I was thinking of that, too. I've got knives that will slice thinly for me. And I've got great beef stock from a couple weeks ago from which to make a gravy. And russet potatoes are on sale, too, for mashing. This may happen. -- -Barb <http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread latest church review, and Sam's Festival of Nations costume. "If it's not worth doing to excess, it's not worth doing at all."
On Tue 02 May 2006 06:46:44a, Thus Spake Zarathustra, or was it Melba's Jammin'?
Quoted message said:
Quoted message said:
Quoted message said:
Any feasible suggestions for using the leftover (probably 2#) stuff? I'm thinking of grinding/chopping some of it with celery and onion and maybe a little relish of some sort for a sandwich spread.
Quoted message said:
Quoted message said:
Beef pot Pie?
Bleah. No different than beef stew and more work. I'll stick with stew, p'raps. Thanks. -- -Barb <http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread latest church review, and Sam's Festival of Nations costume. "If it's not worth doing to excess, it's not worth doing at all."
In article <[email hidden]>, zxcvbob <[email hidden]> wrote
Quoted message said:
Or a nice cold roast beef sandwich with Miracle Whip and horseradish (and lettuce and tomato.) But it has to be really thin slices.
Bob
Got it. [censored]! I still haven't grated that horseradish root from Kramarczuk's a couple weeks ago. The best laid plans of mice and me.. . I'll have to browbeat Rob into a sandwich. He's just not into a sandwich for lunch. Dunno why. Good thing he's on his own for lunches. -- -Barb <http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread latest church review, and Sam's Festival of Nations costume. "If it's not worth doing to excess, it's not worth doing at all."
