As a poor, I chose to go with a strip loin rather than a tenderloin (also they didn't have any tenderloins, but I probably wasn't gonna pay for one anyway; that's more of a special occasion meat in Flush's opinion). It came out pretty delicious, but I have 2 complaints:
I took it out of the oven when my probe read 122 degrees (it suggested 120 for rare). Maybe I let it sit too long before slicing it, but it was at least medium rare, maybe even more like medium. Kinda disappointing, but it still tasted good. That probe is usually very accurate, so I don't know what's up with that.
The sauce/gravy made enough for approximately 18 people. That was a little wasteful I guess, but it was delicious.
I served it with wild mushroom risotto and roasted Brussels sprouts (carrots for my wife and children; they don't eat sprouts because they're... children).
Balls, how bout a couple minutes on that?
I made this recipe last night for dinner. Like Wolf, I substituted and used sirloin strip loin. It came out yummy, but as I mentioned in the shout box, it took much longer to cook the roast than the recipe stated.
There is a ton of sauce as wolf notes.
I paired it with Brussel sprouts with bacon in the sprouts.
We also paired it with this wine, which I used for the sauce.
Good $15 bottle of wine. I normally don't care for Washington State wines, but enjoyed this one.
As a poor, I chose to go with a strip loin rather than a tenderloin (also they didn't have any tenderloins, but I probably wasn't gonna pay for one anyway; that's more of a special occasion meat in Flush's opinion). It came out pretty delicious, but I have 2 complaints:
I took it out of the oven when my probe read 122 degrees (it suggested 120 for rare). Maybe I let it sit too long before slicing it, but it was at least medium rare, maybe even more like medium. Kinda disappointing, but it still tasted good. That probe is usually very accurate, so I don't know what's up with that.
The sauce/gravy made enough for approximately 18 people. That was a little wasteful I guess, but it was delicious.
I served it with wild mushroom risotto and roasted Brussels sprouts (carrots for my wife and children; they don't eat sprouts because they're... children).
Balls, how bout a couple minutes on that?
I made this recipe last night for dinner. Like Wolf, I substituted and used sirloin strip loin. It came out yummy, but as I mentioned in the shout box, it took much longer to cook the roast than the recipe stated.
There is a ton of sauce as wolf notes.
I paired it with Brussel sprouts with bacon in the sprouts.
We also paired it with this wine, which I used for the sauce.
Good $15 bottle of wine. I normally don't care for Washington State wines, but enjoyed this one.
this was a yummy wummy bottle of wine that our resident bourbonites would enjoy
2nd page. What are we even doing. Of course, it could be because the last posts have been about beverages.
ANYWAY, I feel like there's a lot of stuff about "food deserts" being a hot topic these days, and it's kind of amazing driving through all of these little towns on our trip last week and not seeing a single grocery store in any of them, just a Family Dollar or Dollar Tree or whatnot, or gas stations. Kind of sad.
2nd page. What are we even doing. Of course, it could be because the last posts have been about beverages.
ANYWAY, I feel like there's a lot of stuff about "food deserts" being a hot topic these days, and it's kind of amazing driving through all of these little towns on our trip last week and not seeing a single grocery store in any of them, just a Family Dollar or Dollar Tree or whatnot, or gas stations. Kind of sad.
That is sad. I guess we take a lot of shit for granted when we live in populated areas.
, the leaders were
