Top round liverish:
http://i46.tinypic.com/24mvlv4.jpg

Cooked the liverish right the frick out:
http://i49.tinypic.com/2gwylq9.jpg

So yummy... no fraudulent keyboard kookery here... keep is simple
stupid:
http://i47.tinypic.com/icr5lt.jpg

On 5/25/2010 9:58 AM, brooklyn1 wrote:
> Top round liverish:
> http://i46.tinypic.com/24mvlv4.jpg
>
> Cooked the liverish right the frick out:
> http://i49.tinypic.com/2gwylq9.jpg
>
> So yummy... no fraudulent keyboard kookery here... keep is simple
> stupid:
> http://i47.tinypic.com/icr5lt.jpg
>


Looks yummy... you have some lucky cats. :-P

Becca

On Tue, 25 May 2010 10:58:52 -0400, brooklyn1 wrote:

> Top round liverish:
> http://i46.tinypic.com/24mvlv4.jpg

Can I get extra extra rust on mine witha side of gunk?

> Cooked the liverish right the frick out:
> http://i49.tinypic.com/2gwylq9.jpg

Clean that thermometer, christ almighty!

> So yummy... no fraudulent keyboard kookery here... keep is simple
> stupid:
> http://i47.tinypic.com/icr5lt.jpg

Needs sliced thinner and more evenly.

-sw

On Tue, 25 May 2010 16:28:02 -0500, Sqwertz wrote:

>> Cooked the liverish right the frick out:
>> http://i49.tinypic.com/2gwylq9.jpg
>
> Clean that thermometer, christ almighty!

Oh, wait - that's an actual SERVING UTENSIL?

<shiver>

-sw

On 5/25/2010 4:33 PM, Sqwertz wrote:
> On Tue, 25 May 2010 16:28:02 -0500, Sqwertz wrote:
>
>>> Cooked the liverish right the frick out:
>>> http://i49.tinypic.com/2gwylq9.jpg
>>
>> Clean that thermometer, christ almighty!
>
> Oh, wait - that's an actual SERVING UTENSIL?
>
> <shiver>
>
> -sw

Well... since someone else brought it up... sheesh, that thermometer
looks like it was last cleaned after roasting a Brontosaurus. The pan
you baked the potatoes in is a bit rusty. Nothing wrong with that if
you are looking to increase the iron content of your meal. And there
isn't anything wrong with it at all if you line the pan with aluminum foil.

(BTW - baking pans, pots and roasters are notoriously scuzzy in even the
best of restaurants... on the OUTSIDE. The surfaces that some in
contact with food should be so clean you can eat off them... because you
are!)

And I noticed in the second picture the knife marks on the roast... it
looks like you did an awful lot of back-and-forth sawing when slicing.
I'll assume that is the way you do things because I remember that you
talked about how sharp your knives are.... aand you don't need to saw
with a sharp knife. Maybe the knife was too short for the job?

But... having said all that, it looks pretty good! I'd be happy to sit
down to a meal that looked that good. It looks delicious. Good job!

George L

In article >,
brooklyn1 > wrote:

> Top round liverish:
> http://i46.tinypic.com/24mvlv4.jpg
>
> Cooked the liverish right the frick out:
> http://i49.tinypic.com/2gwylq9.jpg
>
> So yummy... no fraudulent keyboard kookery here... keep is simple
> stupid:
> http://i47.tinypic.com/icr5lt.jpg

Gods that looks fabulous! So where is the shot of the satisfied furkids?
<g>

And I still love those plates! Where did you get them?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet wrote:
> brooklyn1 wrote:
>
>> Top round liverish:
>> http://i46.tinypic.com/24mvlv4.jpg
>>
>> Cooked the liverish right the frick out:
>> http://i49.tinypic.com/2gwylq9.jpg
>>
>> So yummy... no fraudulent keyboard kookery here... keep is simple
>> stupid:
>> http://i47.tinypic.com/icr5lt.jpg
>
>Gods that looks fabulous! So where is the shot of the satisfied furkids?
><g>

They get served first, they eat and run, back to their beds. <g>

>And I still love those plates! Where did you get them?

From Fortunoff's, a very long time ago. I have only four dinner
plates left from that set and two are chipped. I don't have a lot of
everyday dishes, and it's an eclectic mish mash. The furkids have
more dishes than me. Mostly we use Sam's Club bulk paper plates. The
last carton of 1000/$9 are a better grade, they're plastic coated. At
first I thought they were a bargain but soon realized that they don't
absorb grease from fried foods.

Btw, beef from older animals is more likely to have a gamey liverish
taste. All the beef sold where I shop (Price Chopper) is USDA Choice
or better. To be USDA Choice the animals need to be less than two
years old. Price Chopper stores actually have two separate meat
departments, one is a huge regular wrapped meat display... the other
is a smaller custom cut market staffed with real butchers... they sell
USDA Prime beef too. If you want say a crown of pork roast, for
50¢/lb more it pays to have them prepare it... they do a superlative
job and they french the rib ends and don't charge for the trimmings.

In article >,
brooklyn1 > wrote:

> Omelet wrote:
> > brooklyn1 wrote:
> >
> >> Top round liverish:
> >> http://i46.tinypic.com/24mvlv4.jpg
> >>
> >> Cooked the liverish right the frick out:
> >> http://i49.tinypic.com/2gwylq9.jpg
> >>
> >> So yummy... no fraudulent keyboard kookery here... keep is simple
> >> stupid:
> >> http://i47.tinypic.com/icr5lt.jpg
> >
> >Gods that looks fabulous! So where is the shot of the satisfied furkids?
> ><g>
>
> They get served first, they eat and run, back to their beds. <g>

Bet they were really happy. Mine love beef more than they do chicken!

>
> >And I still love those plates! Where did you get them?
>
> From Fortunoff's, a very long time ago. I have only four dinner
> plates left from that set and two are chipped.

I wonder if you could find more that match that pattern?

> I don't have a lot of
> everyday dishes, and it's an eclectic mish mash. The furkids have
> more dishes than me. Mostly we use Sam's Club bulk paper plates. The
> last carton of 1000/$9 are a better grade, they're plastic coated. At
> first I thought they were a bargain but soon realized that they don't
> absorb grease from fried foods.

I've considered paper plates but I don't really use a lot of dishes.
The furkids have stainless steel pans.

>
> Btw, beef from older animals is more likely to have a gamey liverish
> taste. All the beef sold where I shop (Price Chopper) is USDA Choice
> or better. To be USDA Choice the animals need to be less than two
> years old. Price Chopper stores actually have two separate meat
> departments, one is a huge regular wrapped meat display... the other
> is a smaller custom cut market staffed with real butchers... they sell
> USDA Prime beef too. If you want say a crown of pork roast, for
> 50¢/lb more it pays to have them prepare it... they do a superlative
> job and they french the rib ends and don't charge for the trimmings.

Very cool. I've not done roast beast for quite some time. I may try a
small chuck roast in the toaster oven, or the roaster might be a better
choice as I can do it dry in there so it won't end up braised. I've
purchased a brand new Polder thermometer and have not used it yet.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"brooklyn1" > wrote in message
...
> Top round liverish:
> http://i46.tinypic.com/24mvlv4.jpg
>
> Cooked the liverish right the frick out:
> http://i49.tinypic.com/2gwylq9.jpg
>
> So yummy... no fraudulent keyboard kookery here... keep is simple
> stupid:
> http://i47.tinypic.com/icr5lt.jpg
>



Now dats a fancy shmancy plate....

:-)

Dimitri