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Terry Coombs

On 2/2/2019 11:41 AM, wrote:
> On 2 Feb 2019 Cindy Hamilton wrote:
>> On February 1, 2019 Sqwertz wrote:
>>> On 31 Jan 2019 Terresa Coombs wrote:
>>>
>>>> I didn't even put my teeth in ... cooked at 325Â° for 2 hours then
>>>> dropped down to 275Â° and threw in some halved taters and some carrots
>>>> and cooked it a couple more .
>>> You gummed eye of round? What did you do, throw it in the food
>>> processor after you cooked it? Because there's no way you can gum
>>> EOR otherwise.
>>>
>>> -sw
>> He made pot roast. Four hours in a covered pot is ample to tenderize
>> eye of round.
>>
>> Cindy Hamilton
> Actually NOT... I just tried it and it would never get tender,
> actually got tougher, 'cause eye round contains zero internal fat and
> simmering causes the proteins to seize. Finally I turned it into 3/8"
> dice and stewed it for two hours and finally became passable to begin
> a beef barley 'shroom soup... simmered another two hours the diced
> meat became acceptible but not truly tender, however the soup was very
> good. I'll never again braise eye round... it's only edible oven
> roasted to no more than medium rare, cooled in the fridge, and sliced
> paper thin, good for a cold roastbeef sandwich w/horsey sauce.
> Originally I oven roasted that eyeround but it was too rare and my
> wife wouldn't eat it, that's when decided on soup, that or a treat
> for the critters.
>
>
>
>
Â* Gee , I must be havin' acid flashback hallucinations or something
then , because that roast is so tender I can barely slice it without
tearing it apart . Sheldon , once again , is wrong . I hope this doesn't
precipitate him into an orgy of self-flagellation . Or maybe I hope it
does ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !