the beef eye of round was perfect. I seasoned and wrapped tightly in
plastic wrap and put in the fridge overnight. The roast was seasoned
perfectly. I took temp and time from Steve and Ed. The meat was just
so nice -- pink and soft. It will make great sandwich meat.
Janet US

On Thursday, November 1, 2018 at 8:26:43 AM UTC-6, U.S. Janet B. wrote:
> the beef eye of round was perfect. I seasoned and wrapped tightly in
> plastic wrap and put in the fridge overnight. The roast was seasoned
> perfectly. I took temp and time from Steve and Ed. The meat was just
> so nice -- pink and soft. It will make great sandwich meat.
> Janet US

YUM! :-)

John Kuthe...

On Thu, 01 Nov 2018 08:26:37 -0600, U.S. Janet B. wrote:

> the beef eye of round was perfect. I seasoned and wrapped tightly in
> plastic wrap and put in the fridge overnight. The roast was seasoned
> perfectly. I took temp and time from Steve and Ed. The meat was just
> so nice -- pink and soft. It will make great sandwich meat.
> Janet US

I was worried that even after going down to 250F that still may not
be low enough, when Graham's cite said 170F. I do rib roasts at
275F for evenly rare, so size shouldn't matter much.

The first and only EOR I bought when I moved out of the house in
1987 or so had a big, puss-filed cyst in it an inch in diameter.
Mother never bought or cooked them and I was still pretty green when
it came to meat (and most cooking), but I don't think that's
supposed to be there. I was slicing it raw to make beef jerky
(another first), so at least I didn't realize after I had cooked and
eaten some of it.

That's what I get for buying beef roasts at Fry's Electronics. I've
never bought an EOR since.

-sw

On Friday, November 2, 2018 at 12:06:08 AM UTC-6, Sqwertz wrote:
....
> The first and only EOR I bought when I moved out of the house in
> 1987 or so had a big, puss-filed cyst in it an inch in diameter.
....

Cancers, eh? You LIKE eating cow cancers?

John Kuthe...

On Fri, 2 Nov 2018 01:06:56 -0500, Sqwertz >
wrote:

>On Thu, 01 Nov 2018 08:26:37 -0600, U.S. Janet B. wrote:
>
>> the beef eye of round was perfect. I seasoned and wrapped tightly in
>> plastic wrap and put in the fridge overnight. The roast was seasoned
>> perfectly. I took temp and time from Steve and Ed. The meat was just
>> so nice -- pink and soft. It will make great sandwich meat.
>> Janet US
>
>I was worried that even after going down to 250F that still may not
>be low enough, when Graham's cite said 170F. I do rib roasts at
>275F for evenly rare, so size shouldn't matter much.
>
>The first and only EOR I bought when I moved out of the house in
>1987 or so had a big, puss-filed cyst in it an inch in diameter.
>Mother never bought or cooked them and I was still pretty green when
>it came to meat (and most cooking), but I don't think that's
>supposed to be there. I was slicing it raw to make beef jerky
>(another first), so at least I didn't realize after I had cooked and
>eaten some of it.
>
>That's what I get for buying beef roasts at Fry's Electronics. I've
>never bought an EOR since.
>
>-sw

They also sold screen doors, didn't they? ;-)

On Fri, 2 Nov 2018 06:06:30 -0700 (PDT), John Kuthe wrote:

> On Friday, November 2, 2018 at 12:06:08 AM UTC-6, Sqwertz wrote:
> ...
>> The first and only EOR I bought when I moved out of the house in
>> 1987 or so had a big, puss-filed cyst in it an inch in diameter.
> ...
>
> Cancers, eh? You LIKE eating cow cancers?

You would think a nurse would know that cysts are almost always
non-cancerous. Yeah, I want you as the glorified baby sitter for my
2 year old child.

-sw