On Feb 3, 11:29*am, "cybercat" > wrote:
> > wrote
>
> >anyway, having never roasted a beef before, i approach the whole thing
> >with a certain childish wonder and low expectations.
>
> This kind of approach is a recipe for chronic happiness.

its worked for me for years- apparently a certain type of person finds
that sort of attitude incredibly irritating, which also fills me with
a childish wonder, etc.

> >sure do smell
> >good,,,
>
> Hope it's great. Do report.

Thank you for asking!. I didn't actually leave it out in a cold oven
as noted above, but it was refrigrated for the day and then warmed
over before serving.

it WORKED! I am so excited- it was delicious, savory, rare to medium
rare, although a touch dry on the edges(possibly b/c it was frozen?)
and just a huge hit.

the bacon really helped, i feel, because it was a very lean piece of
round (becuase i had planned on steaks or stirfry or whatever); i
poured off the fatliquor before carving and the meat was basically
stupendous, not greasy, super peppery, savory flavor on the outside,
tender to a fault. next time i'll look for a nice big fat cap, or
possibly invest in some suet.

I think i was expecting a car tire, or possibly a hotel roast, ice
cold, stringy and full of unrendered fat.

it even looked pretty, with that perfect ring of black char, then the
cooked meat and the big pink middle, all squishy. my thanks go to the
noble steer who gave, first his nuts, then his life for my top round,
and i'm proud to have cooked him up so well.


>
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