This is one of the two roasts the dwarf spotted in my freezer that I
didn't re-wrap from the store, but I knew I'd cook it soon and today
is the day, less than a week from when I bought it. A lovely 5 lb top
round roast, USDA Choice. Taken from the freezer this morning,
seasoned and placed in a 325ºF oven half frozen, should be a perfect
medium rare in 3 hours... we'll have baked spuds n' broccoli.
http://i58.tinypic.com/2jczcjs.jpg
The other store wrapped roast is a large center cut boneless pork
loin, will be cooked in less than two weeks.

With my home ground burgers I decided on caramelized onions.
This was doable on a burger but not quite to my taste:
http://i62.tinypic.com/14nh020.jpg
I prefer "high brown":
http://i58.tinypic.com/2hg4ev5.jpg
Now if anyone is wondering about all that oil I just put the pan on an
angle for two minutes, the oil drains to the side and I scoop the
onions into a small bowl. Then I cook the burgers in the oil and when
almost done put the onions back to reheat, then do the tilted pan
thingie again and the excess oil is done with.

Brooklyn1 wrote in rec.food.cooking:

> This is one of the two roasts the dwarf spotted in my freezer that I
> didn't re-wrap from the store, but I knew I'd cook it soon and today
> is the day, less than a week from when I bought it. A lovely 5 lb top
> round roast, USDA Choice. Taken from the freezer this morning,
> seasoned and placed in a 325ºF oven half frozen, should be a perfect
> medium rare in 3 hours... we'll have baked spuds n' broccoli.
> http://i58.tinypic.com/2jczcjs.jpg
> The other store wrapped roast is a large center cut boneless pork
> loin, will be cooked in less than two weeks.
>
> With my home ground burgers I decided on caramelized onions.
> This was doable on a burger but not quite to my taste:
> http://i62.tinypic.com/14nh020.jpg
> I prefer "high brown":
> http://i58.tinypic.com/2hg4ev5.jpg
> Now if anyone is wondering about all that oil I just put the pan on an
> angle for two minutes, the oil drains to the side and I scoop the
> onions into a small bowl. Then I cook the burgers in the oil and when
> almost done put the onions back to reheat, then do the tilted pan
> thingie again and the excess oil is done with.

An interesting picture and thanks!

I assume you were making extra onions for either other things or
storing for later burgers?

I do a caremilized onion much like that to add to pulled pork
sandwiches.
Carol

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