Last night I rotisseried a sirlon roast to rare and it was ok but a little
tuff. So tonight I sliced up the remaining roast plus whatever juices
collected in the ziplock bag from a night in the fridge; added that to a
braising pan along with a sliced red onion and a mess of quartered
mushrooms, a goodly amount of sherry, 1 cup water and powdered beef
bullion. Aleppo pepper, celery seed and garlic powder was the seasoning.
Figure after 2 or 3 hours at 300F should be nice and tender...some for
supper and some for supper at work on monday...

BTW I have one of those Radio controled clocks from Lee Valley...Saves
remembering when Daylight savings changes as it corrects automaticly, plus
keeps exact time...

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.