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Old 08-13-2008, 09:46 AM   #41
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Myoglobin provides for oxygen storage and endurance. It is high in Amino acids (protein) and links up with iron. I never thought of the juices on a baked potato ... Yum. I love to sop it up with bread too.
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Old 08-13-2008, 09:51 AM   #42
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I have a question suzi, but only because there is a LOT of juice in that plate. After you cooked this hunk of goodness did you let it rest for say...20 minutes or so? Or is there just that much juice that still came out?
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Old 08-13-2008, 09:53 AM   #43
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The juices are also a greast addition to any gravy you would make to go with this roast.
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Old 08-13-2008, 11:10 AM   #44
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yup it rested a half hour, 20 min because Andy told me to, 10 because the potatoes weren't done!
I thought about gravy, but I'm on a diet. :(
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Old 08-13-2008, 11:12 AM   #45
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Quote:
Originally Posted by suziquzie View Post
yup it rested a half hour, 20 min because Andy told me to, 10 because the potatoes weren't done!
I thought about gravy, but I'm on a diet. :(
That was a juicy hunk-o-meat While dieting that IS the gravy!
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Old 08-17-2008, 01:29 PM   #46
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Looks like a roast I did recently. Hope yours came out as tasty as mine did. Mine was injected (by me) with a little bit of garlic infused olive oil and seasoned with a tablespoon of Paula Dean's 'House Seasoning'. Came out surprisingly flavorful for the amount of seasoings that went in.
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