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Old 03-25-2015, 10:23 PM   #11
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Made roast beef from a well marbled piece of rump roast. Thermometer seems to need adjusting. It said 160°F and I panicked, but it was still medium rare. I nuked several pieces for Stirling so they were well done. It was pretty good, but not as tender as I would have liked. Stirling was underwhelmed, but he isn't big on "slab-o-beef". Served with leftover mashed potatoes and rødkål.



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Old 03-25-2015, 11:55 PM   #12
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Pizza
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Old 03-26-2015, 01:36 AM   #13
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That looks beautiful Taxi. I'm glad you got some good roast beef that wasn't overcooked. Sounds like you need a new thermometer for sure.

I just snacked for dinner. My SousChef just returned from visiting his 102 yr old mother in Florida tonight so I'm cooking tomorrow.
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Old 03-26-2015, 02:24 AM   #14
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Quote:
Originally Posted by Kayelle View Post
That looks beautiful Taxi. I'm glad you got some good roast beef that wasn't overcooked. Sounds like you need a new thermometer for sure.
Thanks. Actually I can calibrate that thermometer. I haven't checked in a few years.
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I just snacked for dinner. My SousChef just returned from visiting his 102 yr old mother in Florida tonight so I'm cooking tomorrow.
I'll bet you're glad to have him home.
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Old 03-26-2015, 02:40 AM   #15
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...Stirling was underwhelmed, but he isn't big on "slab-o-beef"...
Sometimes you have to cook to please yourself, other palates be danged.


We stopped at our favorite Irish pub on our way home from wandering the state today. We had beers, Smithwick's for Himself and Guinness for me. We also got the Irish Potato Pizza that I have been craving for weeks, and tried the corned beef hash Shillelagh Sticks. Himself ate three of the four since I thought it was "OK" and he really liked them. More Potato Pizza for me! Had some leftover, so I see a possible breakfast... For "dessert", Himself had another beer. Must have tasted good, since he rarely has two drinks in a month!
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Old 03-26-2015, 10:31 AM   #16
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Sometimes you have to cook to please yourself, other palates be danged.
Yup, learning that. And he didn't dislike it.
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We stopped at our favorite Irish pub on our way home from wandering the state today. We had beers, Smithwick's for Himself and Guinness for me. We also got the Irish Potato Pizza that I have been craving for weeks, and tried the corned beef hash Shillelagh Sticks. Himself ate three of the four since I thought it was "OK" and he really liked them. More Potato Pizza for me! Had some leftover, so I see a possible breakfast... For "dessert", Himself had another beer. Must have tasted good, since he rarely has two drinks in a month!
Sounds like a fun and delicious night out.
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Old 03-26-2015, 05:57 PM   #17
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Steve, your liver and onions dish looks so good - even though I'm not a huge liver fan, I could go for that with all those nice caramelized onions.

Taxy, your roast looks perfectly cooked! YUM
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Old 03-26-2015, 07:08 PM   #18
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Steve, your liver and onions dish looks so good - even though I'm not a huge liver fan, I could go for that with all those nice caramelized onions.
Thanks Cheryl!

I love liver, but I definitely love it better with that creamy onion gravy over the top.
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Old 03-26-2015, 07:35 PM   #19
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Steve, your liver and onions dish looks so good - even though I'm not a huge liver fan, I could go for that with all those nice caramelized onions.

Taxy, your roast looks perfectly cooked! YUM
It did come out perfectly doFine. I used Craig's instructions. Meat at room temperature, five minutes at 500°F, one hour per pound at 200°F. Check the temperature; rest under a foil tent.
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