your angioplasty copay is what could go wrong

Bucky wrote:your angioplasty copay is what could go wrong

Won't be disappointed if this is my last meal.

has anyone heard from moma since saturday? gonna go check the brig obits.

so what's the best cut of beef for a roast? one thing i never did ask my mom about- because I didn't realize there were multiple choices. I want to cook a roast like mom's for christmas and now i don't even know where to start.

What was mom's like? Medium-rare slices or well done chunks?

Was gonna say this is a great question for the red/crimson tornado/cyclone but he hasn't posted since he got famous on public access TV

Uncle Milty wrote:What was mom's like? Medium-rare slices or well done chunks?

more like medium well slices. All light brown. I would probably cook a bit less.

mickbayne wrote:Was gonna say this is a great question for the red/crimson tornado/cyclone but he hasn't posted since he got famous on public access TV

taek it to the celebrity sighting threat

Bucky wrote:

Uncle Milty wrote:What was mom's like? Medium-rare slices or well done chunks?

more like medium well slices. All light brown. I would probably cook a bit less.

Leaning towards her making a round of some kind - top, bottom or eye.

Is your goal to copy hers as closely as possible?

yes, with the possible exception of the aforementioned doneness

Big no to round. It's the least flavorful of the beef cuts and tough when cooked more than medium-rare.

Rib roast is where it's at, though it's pricey. A much cheaper alternative is chuck, though it's less attractive in presentation, and also hard to find in a large enough size for a roast (ask a butcher for a larger cut).

He's going for the nostalgia of what his mama made not searching for the beefiest or most tender!

I'll take a roast from the chuck over any other roast. Rib roast is great but I eat that more like a steak. For slicing like Bucky's talking about I enjoy eye round. Great for sandwiches later.

IDK if this is anything like it, but this has become the internet standard for holiday roasts (I think).

https://www.seriouseats.com/recipes/200 ... ecipe.html

https://www.seriouseats.com/2009/12/the ... e-rib.html

or did it look more like this?

Bucky wrote:so what's the best cut of beef for a roast? one thing i never did ask my mom about- because I didn't realize there were multiple choices. I want to cook a roast like mom's for christmas and now i don't even know where to start.

Did you ever make a roast?

not yet

My favorite beef roast is far and away a rib roast. I do consider it though a "special occasion meal" because as noted above it is expensive (and it seems that you get much better results with a minimum of 4 pounds or so) and it's rather rich.

So, for an "everyday" roast like roast beef, something like an eye round would work. When I make one, I start with a hot oven (450 or so) for about 20 minutes or so to get the outside nice and brown, then reduce the heat to like 325 or so, and cook it low and slow. It can be tough--so don't overcook it, and serve it sliced thin.

The nice thing is that the leftovers make great sandwiches.

The other thing to do is to make a pot roast. It's a way to make the least expensive cuts delicious. Basically you cook in liquid. Not really much different than brisket.

Made a chuck roast (pot roast style) yesterday which is why I asked.

Eye round I enjoy rotisseried.

If I could keep the cap all to myself then a rib roast could be my favorite.

Even frozen cheesecake is delicious if you brûlée it