In article >,
brooklyn1 > wrote:

> Not cooked yet... I like to do all my prep early morning, I don't like
> to prep food right before I eat, especially raw meat... already
> seasoned - black pepper, msg, olive oil -

That and/or a light marinade depending on what you are after.
I also like to let steaks (not roasts tho') come to room temp before
tossing them into a hot pan or grill.

> plastic wrap is while it
> sits in the fridge, a nice hunk of top round, bought two yesterday,
> one is in the freezer. It'll go into the oven soon though, probably
> another hour, ~4 PM so it's ready to carve at ~6 PM... devils are
> already waiting.

I imagine they are. <g> I sometimes make Tartar out of top round with a
dip of raw egg yolk and soy sauce when I'm in the mood for raw meat. I
remove ALL fat tho' when I do that. Can't stand raw beef fat.

> I still need to decide on a salad dressing...
> probably apple cider vinegar, evoo, herbs/spices.

RANCH! <ducking and running>

;-)

Seriously, I've gotten in to Balsamic vinegar lately. LOVE the stuff and
I just stocked up on some EVOO again. I'd run out.

> I'll try to remember plated pics. Food needn't be fancy schmancy to
> be good, in fact a basic salad, plain meat n' taters, simple
> 'sparaguys is better than overly fercocktah.

Sometimes simple is best.

> In fact I decided to do
> this because I'm disgusted by the TIAD crap I've seen posted here of
> late. So, do ya think I oughta crap up the 'sparaguys with 'shrooms?
> hehehe

Nah. Stuff the mushrooms, grill and serve them on the side. ;-d
--
Peace! Om

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