Ok..I feel really stupid asking this question, but my daughter just
called me, knowing I can cook almost anything, and she bought a 2 lb
angus top round roast at the grocery store. She wants to make it in
the oven so that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the usual per
pound times will work on a 2 lb roast...I think the smallest one I've
ever cooked was in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion.
Suggestions???

Jeanne

"Jeanne Burton" > wrote in message

> She wants to make it in
> the oven so that it's rare to medium rare, and it's so SMALL... I've
> never roasted anything that little. I don't know if the usual per
> pound times will work on a 2 lb roast...I think the smallest one I've
> ever cooked was in the 5 lb range. She does have an instant-read meat
> thermometer, and a good selection of herbs/spices. Loves garlic and
> onion.
> Suggestions???
>
> Jeanne

Rather than a small roast, I'd handle it like a BIG steak. Broil it until
the outside is done, then let it sit in the hot oven until the internal temp
is what you want.

Jeanne Burton wrote:

> Ok..I feel really stupid asking this question, but my daughter just
> called me, knowing I can cook almost anything, and she bought a 2 lb
> angus top round roast at the grocery store. She wants to make it in
> the oven so that it's rare to medium rare, and it's so SMALL... I've
> never roasted anything that little. I don't know if the usual per
> pound times will work on a 2 lb roast...I think the smallest one I've
> ever cooked was in the 5 lb range. She does have an instant-read meat
> thermometer, and a good selection of herbs/spices. Loves garlic and
> onion.
> Suggestions???
>
> Jeanne

Out of curiosity, why in the oven? It sounds more suitable for a pan roast.

If it must be the oven, think boneless Cornish hen. <g>

-wl

On Sat 22 Jan 2005 10:08:38p, wiggly lumber called across the abyss...

>
>
> Jeanne Burton wrote:
>
>> Ok..I feel really stupid asking this question, but my daughter just
>> called me, knowing I can cook almost anything, and she bought a 2 lb
>> angus top round roast at the grocery store. She wants to make it in
>> the oven so that it's rare to medium rare, and it's so SMALL... I've
>> never roasted anything that little. I don't know if the usual per
>> pound times will work on a 2 lb roast...I think the smallest one I've
>> ever cooked was in the 5 lb range. She does have an instant-read meat
>> thermometer, and a good selection of herbs/spices. Loves garlic and
>> onion. Suggestions???
>>
>> Jeanne
>
> Out of curiosity, why in the oven? It sounds more suitable for a pan
> roast.

Agreed. I would inclined to use it in a sauerbraten, or other braised dish.
I think top round is almost too lean for dry roasting in the oven.

Wayne

On Sun, 23 Jan 2005 00:08:38 -0500, wiggly lumber
> wrote:

>
>
>Jeanne Burton wrote:
>
>> Ok..I feel really stupid asking this question, but my daughter just
>> called me, knowing I can cook almost anything, and she bought a 2 lb
>> angus top round roast at the grocery store. She wants to make it in
>> the oven so that it's rare to medium rare, and it's so SMALL... I've
>> never roasted anything that little. I don't know if the usual per
>> pound times will work on a 2 lb roast...I think the smallest one I've
>> ever cooked was in the 5 lb range. She does have an instant-read meat
>> thermometer, and a good selection of herbs/spices. Loves garlic and
>> onion.
>> Suggestions???
>>
>> Jeanne
>
>Out of curiosity, why in the oven? It sounds more suitable for a pan roast.
>
>If it must be the oven, think boneless Cornish hen. <g>
>
>-wl

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this wasn't
worth it. She didn't appreciate my advice <G>

Jeanne
who, so far today, has made homemade pancakes for breakfast, finger
sandwiches (the children think they're cool) for lunch, hamburger
steaks with garlic sauce, salad, and au gratin potatoes for dinner, a
batch of chili for tomorrow, and is working on "magic soup", which
wasn't supposed to be soup, just some chicken broth because I was
packaging up a big pack of chicken and figured I'd boil some for
stock, and the 3 year old woke up and insisted that it turn into her
favorite (magic soup is just rich homemade chicken soup with ABC
noodles, but the kids named it that after I made it the first time
when they both had colds, and it "fixed them up like magic")
Why do I do this when we get 10 inches of snow? Do I subconsciously
think we'll starve in the cold???

Jeanne Burton wrote:
> On Sun, 23 Jan 2005 00:08:38 -0500, wiggly lumber
> > wrote:
>
>>
>>
>> Jeanne Burton wrote:
>>
>>> Ok..I feel really stupid asking this question, but my daughter just
>>> called me, knowing I can cook almost anything, and she bought a 2 lb
>>> angus top round roast at the grocery store. She wants to make it in
>>> the oven so that it's rare to medium rare, and it's so SMALL... I've
>>> never roasted anything that little. I don't know if the usual per
>>> pound times will work on a 2 lb roast...I think the smallest one
>>> I've ever cooked was in the 5 lb range. She does have an
>>> instant-read meat thermometer, and a good selection of
>>> herbs/spices. Loves garlic and onion.
>>> Suggestions???
>>>
>>> Jeanne
>>
>> Out of curiosity, why in the oven? It sounds more suitable for a
>> pan roast.
>>
>> If it must be the oven, think boneless Cornish hen. <g>
>>
>> -wl
>
> Doesn't HAVE to be oven...she just asked me how to bake it, so I
> assumed oven. I told her to buy a bigger roast, because this wasn't
> worth it. She didn't appreciate my advice <G>
>
Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
behooved you to tell her to prepare it like a pot roast with liquid.

> Jeanne
(snipped all the children food stuff, yeah, you have kids, big uffing deal)

Jeanne Burton wrote:

> Ok..I feel really stupid asking this question, but my daughter just
> called me, knowing I can cook almost anything, and she bought a 2 lb
> angus top round roast at the grocery store. She wants to make it in
> the oven so that it's rare to medium rare, and it's so SMALL... I've
> never roasted anything that little. I don't know if the usual per
> pound times will work on a 2 lb roast...I think the smallest one I've
> ever cooked was in the 5 lb range. She does have an instant-read meat
> thermometer, and a good selection of herbs/spices. Loves garlic and
> onion.=20
> Suggestions???

Hmmmm.

A top round can be a perfectly serviceable roast; it's part os the=20
impressive steamship round of big buffet fame. The problem with this=20
little one is that the cooking will proceed very quickly, relatively=20
speaking, so getting it to a good temperature is difficult. If I had=20
to roast it, I'd coat the outside with equal parts of garlic powder,=20
white pepper and a seasoned salt. Roast at 225=B0F to a center temp of=20
118=B0 or so. Residual heat will take it up over 120 to a rare finish.

Before roasting, I'd let it sit out for at least an hour to come up to=20
room temp. The smaller the interval between the temp of the meat going=20
into the oven and coming out means it'll cook more evenly and more=20
quickly.

But keep that thermo very handy.

A 2-pound top round "roast" is more realistically a largish steak. I'd=20
probably either do it on my grill, sear it on my cast iron griddle or=20
pop under the broiler.

Pastorio

In article >, Jeanne Burton
> wrote:
(snip)

> Jeanne who, so far today, has made homemade pancakes for breakfast,
> finger sandwiches (the children think they're cool)

Hmmm. What kind of filling? PB?

> for lunch, hamburger steaks with garlic sauce,

What's a hamburger steak? Salisbury steak?

> salad, and au gratin potatoes for dinner, a
> batch of chili for tomorrow, and is working on "magic soup", which
> wasn't supposed to be soup, just some chicken broth because I was
> packaging up a big pack of chicken and figured I'd boil some for
> stock, and the 3 year old woke up and insisted that it turn into her
> favorite (magic soup is just rich homemade chicken soup with ABC
> noodles, but the kids named it that after I made it the first time
> when they both had colds, and it "fixed them up like magic")

I love it!

> Why do I do this when we get 10 inches of snow? Do I subconsciously
> think we'll starve in the cold???

It could happen! :-) I've got a mess of chicken leg quarters in the
fridge that I don't feel like packaging up and freezing. I may make
some chicken soup/broth and make some gumbo. Seems like the weather for
it. Gotta check ingredients first; I think it's going to take a trip to
the grocery store first.

I've got about half a pound of ground beef to use up, too. Could be
hotdish -- the kind that makes some of the snooties around here puke at
the thought. I'm always happy to provide a good purgative. :-)
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Sat, 22 Jan 2005 22:46:47 -0500, Jeanne Burton >
wrote:

>Ok..I feel really stupid asking this question, but my daughter just
>called me, knowing I can cook almost anything, and she bought a 2 lb
>angus top round roast at the grocery store. She wants to make it in
>the oven so that it's rare to medium rare, and it's so SMALL... I've
>never roasted anything that little. I don't know if the usual per
>pound times will work on a 2 lb roast...I think the smallest one I've
>ever cooked was in the 5 lb range. She does have an instant-read meat
>thermometer, and a good selection of herbs/spices. Loves garlic and
>onion.
>Suggestions???
>

I routinely cook small roasts; it's no big deal.

The temperature for rare/medium rare will be the same as for a large
roast but the cooking time will be shorter. With her thermometer she
should be fine. Just check the temperature sooner and more often.
She might find it worthwhile to invest in a Polder themometer with the
probe that stays in the roast while cooking, and it beeps when the
desired internal temperature is reached. That way she doesn't have to
keep checking and opening the oven.


Sue(tm)
Lead me not into temptation... I can find it myself!

On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown"
> wrote:

>Jeanne Burton wrote:
>> On Sun, 23 Jan 2005 00:08:38 -0500, wiggly lumber
>> > wrote:
>>
>>>
>>>
>>> Jeanne Burton wrote:
>>>
>>>> Ok..I feel really stupid asking this question, but my daughter just
>>>> called me, knowing I can cook almost anything, and she bought a 2 lb
>>>> angus top round roast at the grocery store. She wants to make it in
>>>> the oven so that it's rare to medium rare, and it's so SMALL... I've
>>>> never roasted anything that little. I don't know if the usual per
>>>> pound times will work on a 2 lb roast...I think the smallest one
>>>> I've ever cooked was in the 5 lb range. She does have an
>>>> instant-read meat thermometer, and a good selection of
>>>> herbs/spices. Loves garlic and onion.
>>>> Suggestions???
>>>>
>>>> Jeanne
>>>
>>> Out of curiosity, why in the oven? It sounds more suitable for a
>>> pan roast.
>>>
>>> If it must be the oven, think boneless Cornish hen. <g>
>>>
>>> -wl
>>
>> Doesn't HAVE to be oven...she just asked me how to bake it, so I
>> assumed oven. I told her to buy a bigger roast, because this wasn't
>> worth it. She didn't appreciate my advice <G>
>>
>Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
>behooved you to tell her to prepare it like a pot roast with liquid.
>
>> Jeanne
>(snipped all the children food stuff, yeah, you have kids, big uffing deal)
>

That was uncalled for. If you're in a nasty mood Jill, do yourself a
favor and don't post.

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown"
> > wrote:
>
>> Jeanne Burton wrote:
>>> On Sun, 23 Jan 2005 00:08:38 -0500, wiggly lumber
>>> > wrote:
>>>
>>>>
>>>>
>>>> Jeanne Burton wrote:
>>>>
>>>>> Ok..I feel really stupid asking this question, but my daughter
>>>>> just called me, knowing I can cook almost anything, and she
>>>>> bought a 2 lb angus top round roast at the grocery store. She
>>>>> wants to make it in the oven so that it's rare to medium rare,
>>>>> and it's so SMALL... I've never roasted anything that little. I
>>>>> don't know if the usual per pound times will work on a 2 lb
>>>>> roast...I think the smallest one
>>>>> I've ever cooked was in the 5 lb range. She does have an
>>>>> instant-read meat thermometer, and a good selection of
>>>>> herbs/spices. Loves garlic and onion.
>>>>> Suggestions???
>>>>>
>>>>> Jeanne
>>>>
>>>> Out of curiosity, why in the oven? It sounds more suitable for a
>>>> pan roast.
>>>>
>>>> If it must be the oven, think boneless Cornish hen. <g>
>>>>
>>>> -wl
>>>
>>> Doesn't HAVE to be oven...she just asked me how to bake it, so I
>>> assumed oven. I told her to buy a bigger roast, because this wasn't
>>> worth it. She didn't appreciate my advice <G>
>>>
>> Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might
>> have behooved you to tell her to prepare it like a pot roast with
>> liquid.
>>
>>> Jeanne
>> (snipped all the children food stuff, yeah, you have kids, big
>> uffing deal)
>>
>
> That was uncalled for. If you're in a nasty mood Jill, do yourself a
> favor and don't post.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Sue, you're correct. I shouldn't have posted those remarks. But I also
don't think she should be criticizing her daughter for buying a too small
roast. Maybe that's all she had the money for.

Jill

Well, by now she's probably cooked and eaten the thing, but my advice would
follow Bob's pretty closely letting the meat come to room temp and then
cooking at 225F. But I would take the meat out at 125-128 and let it stand
for 15 minutes.

I cooked a 3-pound top round last week. Wanted it for beef on weck
sandwiches, so that meant I kept the seasonings pretty simple (just salt &
pepper). I put it in a hot oven (450? can't remember...) for 10 minutes,
then lowered to 225, and cooked it to an internal temp of 130. Let it stand
for about 40 minutes before carving it (we weren't going to eat the
sandwiches til later, and rare beef is easier to slice very thinly after it
cools). It was med rare on the ends, and rare in the middle (overly so for
my tastes, but my husband loved it...he also loved using his new Granton
edge meat slicing knife on it).

For a 2-pound roast, I'd skip the searing step, though.

And Jeanne, I love to cook lots of things when it snows. Now I'm off to
bake some choc chip cookies.

Chris

I don't know about the rest of y'all but I love the posted responses and
comments from "Melba's Jammin'". I think they are more often than not
sharp, witty and worth reading. :-)

Melba's Jammin' wrote:

> snip
>
>It could happen! :-) I've got a mess of chicken leg quarters in the
>fridge that I don't feel like packaging up and freezing. I may make
>some chicken soup/broth and make some gumbo. Seems like the weather for
>it. Gotta check ingredients first; I think it's going to take a trip to
>the grocery store first.
>
>I've got about half a pound of ground beef to use up, too. Could be
>hotdish -- the kind that makes some of the snooties around here puke at
>the thought. I'm always happy to provide a good purgative. :-)
>
>

>Melba's Jammin' wrote:
>
>> snip
>>
>>It could happen! :-) I've got a mess of chicken leg quarters in the
>>fridge that I don't feel like packaging up and freezing. I may make
>>some chicken soup/broth and make some gumbo. Seems like the weather for
>>it. Gotta check ingredients first; I think it's going to take a trip to
>>the grocery store first.
>>
>>I've got about half a pound of ground beef to use up, too. Could be
>>hotdish -- the kind that makes some of the snooties around here puke at
>>the thought. I'm always happy to provide a good purgative. :-)

what is "hotdish"?

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess




----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
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Saerah wrote:

> what is "hotdish"?

http://www.kottke.org/03/11/tator-tot-hotdish

Hotdish is a delicacy enjoyed by the inhabitants of the upper
midwestern United States. For those of you who haven't spent a lot of
time in the flyover states, hotdish is a dish typically baked in one
pan and contains a meat, a starch, and a vegetable with optional cheese
or onion crisps. It's what the rest of the US would call a casserole.
Hotdish is the food of my people.<<<<<

Derek Juhl

In article >, Jim Davis
> wrote:

> I don't know about the rest of y'all but I love the posted responses and
> comments from "Melba's Jammin'". I think they are more often than not
> sharp, witty and worth reading. :-)
>
> Melba's Jammin' wrote:
>
> > snip

You're looking for free jam, right, Jim? Where do I send it? LOL!
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, "Saerah"
> wrote:

> >Melba's Jammin' wrote:
> >
> >> snip
> >>
> >>It could happen! :-) I've got a mess of chicken leg quarters in the
> >>fridge that I don't feel like packaging up and freezing. I may make
> >>some chicken soup/broth and make some gumbo. Seems like the weather
> >>for
> >>it. Gotta check ingredients first; I think it's going to take a trip
> >>to
> >>the grocery store first.
> >>
> >>I've got about half a pound of ground beef to use up, too. Could be
> >>hotdish -- the kind that makes some of the snooties around here puke at
> >>the thought. I'm always happy to provide a good purgative. :-)
>
> what is "hotdish"?
>
> --
> saerah
>
> TANSTAAFL
>
> CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess

Hotdish (and it's one word, not two) is Minnesota-speak for
macaroni-and-ground beef-and-cream-soup-based-casserole that a lot of
snooty people sneer at and a lot of midwesterners ate while growing up
and still love. I think the theory is that egg noodles or other
macaroni, along with cream of something soup, extend the number of
servings a pound of hamburger will provide. There are a gazillion
variations, some of which include the enhancement and garnish of crushed
potato chips or crisp chow mein noodles on top.

"We love it here, we love it here, we love it here" in Minneapolis,
Meen-a-soh-ta
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article . com>,
wrote:

> Saerah wrote:
>
> > what is "hotdish"?
>
> http://www.kottke.org/03/11/tator-tot-hotdish
>
> Hotdish is a delicacy enjoyed by the inhabitants of the upper
> midwestern United States. For those of you who haven't spent a lot of
> time in the flyover states, hotdish is a dish typically baked in one
> pan and contains a meat, a starch, and a vegetable with optional cheese
> or onion crisps. It's what the rest of the US would call a casserole.
> Hotdish is the food of my people.<<<<<
>
> Derek Juhl

My Man!! (gives the secret handshake and fanny bump to Derek)
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Sat, 22 Jan 2005 22:46:47 -0500, Jeanne Burton >
wrote:

>Ok..I feel really stupid asking this question, but my daughter just
>called me, knowing I can cook almost anything, and she bought a 2 lb
>angus top round roast at the grocery store. She wants to make it in
>the oven so that it's rare to medium rare, and it's so SMALL... I've
>never roasted anything that little. I don't know if the usual per
>pound times will work on a 2 lb roast...I think the smallest one I've
>ever cooked was in the 5 lb range. She does have an instant-read meat
>thermometer, and a good selection of herbs/spices. Loves garlic and
>onion.
>Suggestions???
>
>Jeanne

Rub a little oil on all sides of the meat.
Sear the meat in a very hot pan to brown the outsides.
then roast it in the oven set at 225 degrees F. for 25 minutes per
pound. Internal temp of 125 degrees F.
Rest meat for 15 minutes.
The roast will be the same color through out.
Jerry

Saerah wrote:
>>Melba's Jammin' wrote:
>>
>>
>>>snip
>>>
>>>It could happen! :-) I've got a mess of chicken leg quarters in the
>>>fridge that I don't feel like packaging up and freezing. I may make
>>>some chicken soup/broth and make some gumbo. Seems like the weather for
>>>it. Gotta check ingredients first; I think it's going to take a trip to
>>>the grocery store first.
>>>
>>>I've got about half a pound of ground beef to use up, too. Could be
>>>hotdish -- the kind that makes some of the snooties around here puke at
>>>the thought. I'm always happy to provide a good purgative. :-)
>
>
> what is "hotdish"?
>
> --
> saerah
>


A snooty Minnesota name for casserole, containing meat, a starch, canned
cream soup and a veg, traditionally topped with crumbled potato chips. ;-)

gloria p

On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown" >
wrote:

>Jeanne Burton wrote:
>>
>> Doesn't HAVE to be oven...she just asked me how to bake it, so I
>> assumed oven. I told her to buy a bigger roast, because this wasn't
>> worth it. She didn't appreciate my advice <G>
>>
>Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
>behooved you to tell her to prepare it like a pot roast with liquid.

Sometime within the past week (might have been Tuesday, might have been
yesterday), I prepared a 1.19 pound pork sirloin roast. I felt almost
embarrassed cooking such a tiny roast. I just rubbed salt and pepper into
the meat, shoved it in the oven at 300, and checked on it when I thought it
might be done (could have been 45 minutes, could have been 2 hours). But
it turned out great. Moist and flavorful. No liquids were harmed in the
making of this roast.

Carol, who's kind of cavalier about meat preparation
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sun, 23 Jan 2005 09:21:52 -0500, "Bob (this one)" >
wrote:

>A 2-pound top round "roast" is more realistically a largish steak. I'd
>probably either do it on my grill, sear it on my cast iron griddle or
>pop under the broiler.

Oh yeah, when I made my mini-roast, I browned it first in a cast iron
skillet (I've got this really cool square one. Love it!).

Anyway, once it was browned, I just stuck the roast, skillet and all, into
the oven.

I usually crockpot my round roasts for Italian beef or shredded beef for
tacos. It's not a fabulous cut for dry roasting, the way I do most of my
roasts.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >,
wrote:

> Saerah wrote:
> >>Melba's Jammin' wrote:
(snip)
> >>>I've got about half a pound of ground beef to use up, too. Could be
> >>>hotdish -- the kind that makes some of the snooties around here puke
> >>>at
> >>>the thought. I'm always happy to provide a good purgative. :-)

> > what is "hotdish"?

> > --
> > saerah

> A snooty Minnesota name for casserole, containing meat, a starch, canned
> cream soup and a veg, traditionally topped with crumbled potato chips.
> ;-)
>
> gloria p

LOL!!!
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Sun, 23 Jan 2005 21:10:49 GMT, Puester > wrote:

>A snooty Minnesota name for casserole, containing meat, a starch, canned
>cream soup and a veg, traditionally topped with crumbled potato chips. ;-)

Hotdish isn't snooty. It's those pretentious casseroles that bug me.

Carol (Minnesota)
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Melba's Jammin' wrote:

> My Man!! (gives the secret handshake and fanny bump to Derek)

Oh, ja ... I grew up and live in the Seattle area, but I have family
ties to Anoka, Lake Park and the Twin Cities. Swedes and Germans, ya
know.

;-)

Derek Juhl

On Sun, 23 Jan 2005 10:29:08 -0600, Melba's Jammin'
> wrote:

>In article >, Jeanne Burton
> wrote:
>(snip)
>
>> Jeanne who, so far today, has made homemade pancakes for breakfast,
>> finger sandwiches (the children think they're cool)
>
>Hmmm. What kind of filling? PB?

Actually, parma ham and havarti with chives on sourdough. (was what
was in the house) - some with little slices of tomato

>> for lunch, hamburger steaks with garlic sauce,
>
>What's a hamburger steak? Salisbury steak?

Just big hamburger patties, grilled medium rare.


Jeanne

On Sun, 23 Jan 2005 11:22:18 -0600, "jmcquown"
> wrote:

>>
>> What the hell's YOUR problem? Kinda snotty, you were.
>
>You're absolutely right. I was kinda snotty and for that I apologize (to
>Jeanne).

Apology accepted.

>But I think she could have done her daughter a favour and perhaps suggested
>something other than why didn't she buy a bigger roast. Maybe she didn't
>have the $ for a bigger roast.
>
>Jill

My daughter, who is 25, makes 50 grand a year. She can afford what
she wants. She bought the little thing and, since I didn't know what
to do with it, I asked here so I could give her different
suggestions...since the only one I had at the time WAS the one you
objected to.

Jeanne

Jeanne Burton wrote:
> Ok..I feel really stupid asking this question, but my
> daughter just called me, knowing I can cook almost
> anything, and she bought a 2 lb angus top round roast at
> the grocery store. She wants to make it in the oven so
> that it's rare to medium rare, and it's so SMALL... I've
> never roasted anything that little. I don't know if the
> usual per pound times will work on a 2 lb roast...I think
> the smallest one I've ever cooked was in the 5 lb range.
> She does have an instant-read meat thermometer, and a
> good selection of herbs/spices. Loves garlic and onion.
> Suggestions???
>
> Jeanne

It's probably too late, and the roast is already eaten.
BUT, next time she might consider treating the small roast more like a
large steak. Instead of the oven, I'd sear it in a very hot pan (if I
wasn't using the charcoal grill) on both sides, then remove the pan from
the heat, cover and let the meat rest for about 15 to 20 minutes. Then
return to medium heat (if necessary) to cook to the preferred doneness.

BOB
but I'd rather use the similar procedure on the covered grill

Edwin Pawlowski wrote:
> "Jeanne Burton" > wrote in message
>
>> She wants to make it in
>> the oven so that it's rare to medium rare, and it's so
>> SMALL... I've never roasted anything that little. I
>> don't know if the usual per pound times will work on a 2
>> lb roast...I think the smallest one I've ever cooked was
>> in the 5 lb range. She does have an instant-read meat
>> thermometer, and a good selection of herbs/spices. Loves garlic and
>> onion. Suggestions???
>>
>> Jeanne
>
> Rather than a small roast, I'd handle it like a BIG
> steak. Broil it until the outside is done, then let it
> sit in the hot oven until the internal temp is what you
> want.

I like your idea, too.

BOB

Jim Davis wrote:
> I don't know about the rest of y'all but I love the
> posted responses and comments from "Melba's Jammin'". I
> think they are more often than not sharp, witty and worth
> reading. :-)

Oh, c'mon. Now you've done it. We'll never be able to stand her if
people type about her that way. We have to keep her guessing.

BOB
;-)

Jim Davis wrote:

> I don't know about the rest of y'all but I love the posted responses and
> comments from "Melba's Jammin'". I think they are more often than not
> sharp, witty and worth reading. :-)

Oh lordie.. she's gonna be hell to live with
nowwwwwwwwwwww. LOL
Goomba

BOB wrote:

> Jim Davis wrote:
>
>>I don't know about the rest of y'all but I love the
>>posted responses and comments from "Melba's Jammin'". I
>>think they are more often than not sharp, witty and worth
>>reading. :-)
>
>
> Oh, c'mon. Now you've done it. We'll never be able to stand her if
> people type about her that way. We have to keep her guessing.
>
> BOB
> ;-)

LOL, I just posted about the same thing. I should
have read ahead.
Goomba

"Damsel" > wrote in message
...
> On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown" >
> wrote:
>
> >Jeanne Burton wrote:
> >>
> >> Doesn't HAVE to be oven...she just asked me how to bake it, so I
> >> assumed oven. I told her to buy a bigger roast, because this wasn't
> >> worth it. She didn't appreciate my advice <G>
> >>
> >Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
> >behooved you to tell her to prepare it like a pot roast with liquid.
>
> Sometime within the past week (might have been Tuesday, might have been
> yesterday), I prepared a 1.19 pound pork sirloin roast. I felt almost
> embarrassed cooking such a tiny roast. I just rubbed salt and pepper into
> the meat, shoved it in the oven at 300, and checked on it when I thought
it
> might be done (could have been 45 minutes, could have been 2 hours). But
> it turned out great. Moist and flavorful. No liquids were harmed in the
> making of this roast.
>
> Carol, who's kind of cavalier about meat preparation

I'm not too sure how much my sirloin roast weighed. Perhaps about 2 lbs. I
let it sit out for about an hour and then put in the oven at 300, (salt,
pepper, thyme and rosemary) took it out about 1 and a half to 2 hrs later.

Moist - medium rare (maybe more rare; good gravey).. I'd cook it again this
way.

E.

Goomba38 wrote:
> BOB wrote:
>
>> Jim Davis wrote:
>>
>>> I don't know about the rest of y'all but I love the
>>> posted responses and comments from "Melba's Jammin'". I
>>> think they are more often than not sharp, witty and
>>> worth reading. :-)
>>
>>
>> Oh, c'mon. Now you've done it. We'll never be able to
>> stand her if people type about her that way. We have to
>> keep her guessing. BOB
>> ;-)
>
> LOL, I just posted about the same thing. I should
> have read ahead.
> Goomba

Naw. Barb needs to get this from as many sides as possible. With her,
and all her humility <eg> it's our duty.

BOB
now I've done it, Harry's stuffing beets up my nose and Jam Lady's
probably throwing broken Ball jars my way

This thread reminds me: I somehow ended up with a tri-tip roast in my
fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?

Bob

>"Bob"
>
>This thread reminds me: I somehow ended up with a tri-tip roast in my
>fridge. It's 1 3/4 pounds.
>
>Any ideas on what I should do with it?

On Usenet it's safer to ask "Any ideas how I should cook it?" hehe

With a skimpy roast like that I'd grind it and have 4 really good quality
burgers grilled rare. And while you're at it make up your own burger buns...
in fact make em swiss cheese burgers and and serve with BLT, and a big bowl
full of fried onion rings... and a large frosty pitcher of beer.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Bob wrote:
> This thread reminds me: I somehow ended up with a tri-tip roast in my
> fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?
>
> Bob

The Central Valley, where I live, is definitely tri-tip country. I
like to grill them in my cheapo Brinkmann wIth the lid on. I use a rub
of salt, pepper, onion powder, garlic powder, and hot paprika. The
smaller roasts take about 45 min. over moderate coals. I use mesquite
charcoal and sometimes throw on a piece of fruitwood while it's
cooking. I'm using grapevine at the moment- works very well.

D.M.

On Sun, 23 Jan 2005 20:12:52 -0500, "elaine" > wrote:

>I'm not too sure how much my sirloin roast weighed. Perhaps about 2 lbs. I
>let it sit out for about an hour and then put in the oven at 300, (salt,
>pepper, thyme and rosemary) took it out about 1 and a half to 2 hrs later.
>
>Moist - medium rare (maybe more rare; good gravey).. I'd cook it again this
>way.

Sounds perfect to me, minus the rosemary which I consider evil. I keep
waiting for the price of sirloin tip roasts to come down. They're great,
stuffed with garlic and cooked slowly on the grill. mmmmmm

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On 23 Jan 2005 19:20:04 -0600, "Bob" > wrote:

>This thread reminds me: I somehow ended up with a tri-tip roast in my
>fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?

Deep freeze it and mail it to me, if you please.

Carol, curtsying
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sun 23 Jan 2005 07:01:34p, Damsel wrote in rec.food.cooking:

> On Sun, 23 Jan 2005 20:12:52 -0500, "elaine" > wrote:
>
>>I'm not too sure how much my sirloin roast weighed. Perhaps about 2
>>lbs. I let it sit out for about an hour and then put in the oven at 300,
>>(salt, pepper, thyme and rosemary) took it out about 1 and a half to 2
>>hrs later.
>>
>>Moist - medium rare (maybe more rare; good gravey).. I'd cook it again
>>this way.
>
> Sounds perfect to me, minus the rosemary which I consider evil. I keep
> waiting for the price of sirloin tip roasts to come down. They're
> great, stuffed with garlic and cooked slowly on the grill. mmmmmm
>
> Carol

I love rosemary, but not on beef. I really like it with pork or chicken
_and_ garlic with both.

Wayne