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Thread: The End of Roast Beef. (

  1. #1
    Andy Guest

    Default The End of Roast Beef. (

    The End of Roast Beef. (

    So ends the 1/2 pound of deli "rare" roast beef.

    It's now more than ever an endangered deli species thanks to all
    you hungry BUMS!!!

    Andy
    Andy's Evil Twin: And I helped!

  2. #2
    Brooklyn1 Guest

    Default Re: The End of Roast Beef. (

    On Sun, 09 Sep 2012 11:31:44 -0500, Andy <[email protected]> wrote:

    >The End of Roast Beef. (
    >
    >So ends the 1/2 pound of deli "rare" roast beef.
    >
    >It's now more than ever an endangered deli species thanks to all
    >you hungry BUMS!!!


    Sheesh, a 1/2 pound is like two kiddie sandwiches... after a day
    working outdoors I can polish off the entire half pound of roast beef
    right from the package as an appetizer before dinner... with Genny
    cream ale it'd slide right down. I guess you'll need to go back and
    ogle that deli gal... let her see how a Bum licks his eyebrows and you
    may get a bonus. LOL

  3. #3
    Andy Guest

    Default Re: The End of Roast Beef. (

    Brooklyn1 <Gravesend1> wrote:

    > On Sun, 09 Sep 2012 11:31:44 -0500, Andy <[email protected]> wrote:
    >
    >>The End of Roast Beef. (
    >>
    >>So ends the 1/2 pound of deli "rare" roast beef.
    >>
    >>It's now more than ever an endangered deli species thanks
    >>to all you hungry BUMS!!!

    >
    > Sheesh, a 1/2 pound is like two kiddie sandwiches... after
    > a day working outdoors I can polish off the entire half
    > pound of roast beef right from the package as an appetizer
    > before dinner... with Genny cream ale it'd slide right
    > down. I guess you'll need to go back and ogle that deli
    > gal... let her see how a Bum licks his eyebrows and you may
    > get a bonus. LOL




    Down on the farm, there was an anytime declared corn eating
    contest in the dining room. Anyone could compete!

    Points for cobs eaten AND kernel eaten neatness.

    I was never a competitor at my age but it was a heck of a lot of
    fun to witness! Almost nightly!

    Got game???

    Best,

    Andy

  4. #4
    Janet Bostwick Guest

    Default Re: The End of Roast Beef. (

    On Sun, 09 Sep 2012 11:31:44 -0500, Andy <[email protected]> wrote:

    >The End of Roast Beef. (
    >
    >So ends the 1/2 pound of deli "rare" roast beef.
    >
    >It's now more than ever an endangered deli species thanks to all
    >you hungry BUMS!!!
    >
    >Andy
    >Andy's Evil Twin: And I helped!

    I hope your sandwiches were made on NY rye with butter, onion and
    horseradish? I'll get some rare roast beef tomorrow when I make my
    weekly sandwich meat run.
    Janet US

  5. #5
    Janet Wilder Guest

    Default Re: The End of Roast Beef. (

    On 9/9/2012 3:05 PM, Janet Bostwick wrote:
    > On Sun, 09 Sep 2012 11:31:44 -0500, Andy <[email protected]> wrote:
    >
    >> The End of Roast Beef. (
    >>
    >> So ends the 1/2 pound of deli "rare" roast beef.
    >>
    >> It's now more than ever an endangered deli species thanks to all
    >> you hungry BUMS!!!
    >>
    >> Andy
    >> Andy's Evil Twin: And I helped!

    > I hope your sandwiches were made on NY rye with butter, onion and
    > horseradish? I'll get some rare roast beef tomorrow when I make my
    > weekly sandwich meat run.
    > Janet US
    >


    I buy a whole eye round at Sam's Club. Cut it in half and cut off the
    ends. I roast one at a time, keep it wrapped up in the fridge and DH
    slices off pieces for his lunch. It doesn't take much effort and a
    little over an hour in the oven. Much healthier without all that extra
    salt and preservatives.

    We are having beef stew tonight made with the ends that I cut off the
    eye round. Of course I cleaned off the extra fat and silverskin.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  6. #6
    Janet Bostwick Guest

    Default Re: The End of Roast Beef. (

    On Sun, 09 Sep 2012 17:42:43 -0500, Janet Wilder
    <kell[email protected]> wrote:

    >On 9/9/2012 3:05 PM, Janet Bostwick wrote:
    >> On Sun, 09 Sep 2012 11:31:44 -0500, Andy <[email protected]> wrote:
    >>
    >>> The End of Roast Beef. (
    >>>
    >>> So ends the 1/2 pound of deli "rare" roast beef.
    >>>
    >>> It's now more than ever an endangered deli species thanks to all
    >>> you hungry BUMS!!!
    >>>
    >>> Andy
    >>> Andy's Evil Twin: And I helped!

    >> I hope your sandwiches were made on NY rye with butter, onion and
    >> horseradish? I'll get some rare roast beef tomorrow when I make my
    >> weekly sandwich meat run.
    >> Janet US
    >>

    >
    >I buy a whole eye round at Sam's Club. Cut it in half and cut off the
    >ends. I roast one at a time, keep it wrapped up in the fridge and DH
    >slices off pieces for his lunch. It doesn't take much effort and a
    >little over an hour in the oven. Much healthier without all that extra
    >salt and preservatives.
    >
    >We are having beef stew tonight made with the ends that I cut off the
    >eye round. Of course I cleaned off the extra fat and silverskin.


    I used to do that a long time ago. I used to buy top sirloin. I was
    ill for a long time and had to rely on ready made stuff. The expense
    today for a large hunk of meat deters me -- mentally I can't get my
    mind around those dollar signs.
    Janet US

  7. #7
    Andy Guest

    Default Re: The End of Roast Beef. (

    Janet Wilder <[email protected]> wrote:

    > On 9/9/2012 3:05 PM, Janet Bostwick wrote:
    >> On Sun, 09 Sep 2012 11:31:44 -0500, Andy <[email protected]> wrote:
    >>
    >>> The End of Roast Beef. (
    >>>
    >>> So ends the 1/2 pound of deli "rare" roast beef.
    >>>
    >>> It's now more than ever an endangered deli species thanks
    >>> to all you hungry BUMS!!!
    >>>
    >>> Andy
    >>> Andy's Evil Twin: And I helped!

    >> I hope your sandwiches were made on NY rye with butter,
    >> onion and horseradish? I'll get some rare roast beef
    >> tomorrow when I make my weekly sandwich meat run.
    >> Janet US
    >>

    >
    > I buy a whole eye round at Sam's Club. Cut it in half and
    > cut off the ends. I roast one at a time, keep it wrapped up
    > in the fridge and DH slices off pieces for his lunch. It
    > doesn't take much effort and a little over an hour in the
    > oven. Much healthier without all that extra salt and
    > preservatives.
    >
    > We are having beef stew tonight made with the ends that I
    > cut off the eye round. Of course I cleaned off the extra
    > fat and silverskin.




    Janet,

    I wish I was way-the-heck-south Texas!

    Here I am, stuck in Philadelphia, on trash day.

    Welcome to my world, sometime?. ;-)

    Best,

    Andy


  8. #8
    ViLco Guest

    Default Re: The End of Roast Beef. (

    Janet Wilder wrote:

    > We are having beef stew tonight made with the ends that I cut off the
    > eye round. Of course I cleaned off the extra fat and silverskin.


    May I ask what "silverskin" is?



  9. #9
    notbob Guest

    Default Re: The End of Roast Beef. (

    On 2012-09-11, ViLco <[email protected]> wrote:

    > May I ask what "silverskin" is?


    A thin tough layer of fascia that covers the meat muscle:

    http://cookingwithskinnyandmini.com/...ilver-skin.jpg

    Typically skinned away with very sharp thin knife.

    nb


    --
    Definition of objectivism:
    "Eff you! I got mine."
    http://www.nongmoproject.org/

  10. #10
    ViLco Guest

    Default Re: The End of Roast Beef. (

    notbob wrote:

    >> May I ask what "silverskin" is?


    > A thin tough layer of fascia that covers the meat muscle:
    >
    > http://cookingwithskinnyandmini.com/...ilver-skin.jpg
    >
    > Typically skinned away with very sharp thin knife.


    Thaks Bob, I couldn't find it in vocabularies, maybe because I searched for
    silverskin without the "-"



  11. #11
    Nunya Bidnits Guest

    Default Re: The End of Roast Beef. (

    Janet Wilder <[email protected]> wrote:
    > On 9/9/2012 3:05 PM, Janet Bostwick wrote:
    >> On Sun, 09 Sep 2012 11:31:44 -0500, Andy <[email protected]> wrote:
    >>
    >>> The End of Roast Beef. (
    >>>
    >>> So ends the 1/2 pound of deli "rare" roast beef.
    >>>
    >>> It's now more than ever an endangered deli species thanks to all
    >>> you hungry BUMS!!!
    >>>
    >>> Andy
    >>> Andy's Evil Twin: And I helped!

    >> I hope your sandwiches were made on NY rye with butter, onion and
    >> horseradish? I'll get some rare roast beef tomorrow when I make my
    >> weekly sandwich meat run.
    >> Janet US
    >>

    >
    > I buy a whole eye round at Sam's Club. Cut it in half and cut off the
    > ends. I roast one at a time, keep it wrapped up in the fridge and DH
    > slices off pieces for his lunch. It doesn't take much effort and a
    > little over an hour in the oven. Much healthier without all that
    > extra salt and preservatives.
    >
    > We are having beef stew tonight made with the ends that I cut off the
    > eye round. Of course I cleaned off the extra fat and silverskin.


    How does eye of round ever get tender enough for stew? The only way I've
    found it acceptable in terms of tenderness is sliced very thin. Flavor is
    great, texture, not so much.

    MartyB



  12. #12
    Brooklyn1 Guest

    Default Re: The End of Roast Beef. (

    On Wed, 12 Sep 2012 16:59:29 -0500, "Nunya Bidnits"
    <[email protected]> wrote:

    >Janet Wilder <[email protected]> wrote:
    >> On 9/9/2012 3:05 PM, Janet Bostwick wrote:
    >>> On Sun, 09 Sep 2012 11:31:44 -0500, Andy <[email protected]> wrote:
    >>>
    >>>> The End of Roast Beef. (
    >>>>
    >>>> So ends the 1/2 pound of deli "rare" roast beef.
    >>>>
    >>>> It's now more than ever an endangered deli species thanks to all
    >>>> you hungry BUMS!!!
    >>>>
    >>>> Andy
    >>>> Andy's Evil Twin: And I helped!
    >>> I hope your sandwiches were made on NY rye with butter, onion and
    >>> horseradish? I'll get some rare roast beef tomorrow when I make my
    >>> weekly sandwich meat run.
    >>> Janet US
    >>>

    >>
    >> I buy a whole eye round at Sam's Club. Cut it in half and cut off the
    >> ends. I roast one at a time, keep it wrapped up in the fridge and DH
    >> slices off pieces for his lunch. It doesn't take much effort and a
    >> little over an hour in the oven. Much healthier without all that
    >> extra salt and preservatives.
    >>
    >> We are having beef stew tonight made with the ends that I cut off the
    >> eye round. Of course I cleaned off the extra fat and silverskin.

    >
    >How does eye of round ever get tender enough for stew? The only way I've
    >found it acceptable in terms of tenderness is sliced very thin. Flavor is
    >great, texture, not so much.


    Eye round is excellent for roast beef sandwiches when cooked rare and
    thinly sliced, but it makes for lousey pot roast/stew... it has little
    to no internal fat so roasted past rare it becomes leathery, and
    stewed it becomes tough and grainy. I typically slice the left overs
    when cold the next day, I don't reheat it.

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