The Last Person.....
- Thread starter Bob Hubbard
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So far so good... of course, I'm on vacation, and it's only 9:30 here...
How's the moving going?
Should be done with everything small today big stuff tommorrow
Whats for lunch
Burger King what about the diet Burger King, oh wait that is me on that damm diet never mind.
You know, if you watch the condiments (lots of fat in mayo, salt and sugar in catsup) and the sides, then it's not that bad for you once in a while.
I haven't had Mickey D's in quite awhile..
Others would debate you on that.
We're talking about food! That's good ...
The Matambre was EXCELLENT! Arni, you were thinking the eggs would overpower the meat and they truly don't at all. Now I marinated the beefsteak (accordian-butterlied london broil cut to 1/2 inch thick) in burgundy, olive oil and shallots for 10 hours and used a mild ground sausage sauteed in garlic to fill along with the carrot sticks and the eggs, of course. I also used skewers to hold the roll together rather than string, baked at 325F for 10 min. reduced to 300 for another 45.
I neglected to sear the roll before roasting and I think this is an important step as mine was a tad dry and too well done for my tastes, though I'm not sure rareness is as much of a possibility given the structure.
Next I'll probably try a different cut, a different marinade (likely fresh fruit based), a spicy black bean filling instead of sausage with a burgundy sauce ... that or tomato and chili.
If you have some time, are adventurous in the kitchen and like meat a lot, try a matambre recipe - very nice and quite filling!
The Matambre was EXCELLENT! Arni, you were thinking the eggs would overpower the meat and they truly don't at all. Now I marinated the beefsteak (accordian-butterlied london broil cut to 1/2 inch thick) in burgundy, olive oil and shallots for 10 hours and used a mild ground sausage sauteed in garlic to fill along with the carrot sticks and the eggs, of course. I also used skewers to hold the roll together rather than string, baked at 325F for 10 min. reduced to 300 for another 45.
I neglected to sear the roll before roasting and I think this is an important step as mine was a tad dry and too well done for my tastes, though I'm not sure rareness is as much of a possibility given the structure.
Next I'll probably try a different cut, a different marinade (likely fresh fruit based), a spicy black bean filling instead of sausage with a burgundy sauce ... that or tomato and chili.
If you have some time, are adventurous in the kitchen and like meat a lot, try a matambre recipe - very nice and quite filling!
We'll leave that up to the Dark Mistress of the LPT
:wink:- Status
