Is this roast beef, Matt? I think it might be a little sweet. If it's chicken or pork though, go for it.
Joyce: You don't think it's too obvious? I think I look like I have a cat on my head. Buffy: But a very well groomed cat. Joyce: Well that's a comfort.
'Bring On The Night'
Natter Five-O: Book 'Em, Danno.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Topic!Cindy - Feb 26, 2007 11:28:40 am PST #3921 of 10001
What is even happening?
Matt the Bruins fan - Feb 26, 2007 11:31:37 am PST #3922 of 10001
"I remember when they eventually introduced that drug kingpin who murdered people and smuggled drugs inside snakes and I was like 'Finally. A normal person.'” —RahvinDragand
Yep, a 3lb. roast top sirloin. I'm also cooking with my dad's sweet tooth in mind, so somewhat sweet is good. I just don't want it to taste like a dessert.
Topic!Cindy - Feb 26, 2007 11:35:48 am PST #3923 of 10001
What is even happening?
I wouldn't do the plumbs. I don't have enough experience with coriander to say, either way.
I think I meant plums, but I don't know how to back space on this Blackberry.
bon bon - Feb 26, 2007 11:37:19 am PST #3924 of 10001
It's five thousand for kissing, ten thousand for snuggling... End of list.
I just don't want it to taste like a dessert.I don't know what you mean. What's not to like? Custard? Good. Jam? Good. Meat? Gooood.
Nora Deirdre - Feb 26, 2007 11:39:30 am PST #3925 of 10001
I’m responsible for my own happiness? I can’t even be responsible for my own breakfast! (Bojack Horseman)
Can you incorporate the sweetness into a pan sauce made with the beef jus after the roast is done? That way you could hydrate dates or apricots or other dried fruit and add that in somehow? Get that Moroccan thing going that way, if you're reluctant to braise or cover...?
I'm just not feeling the plum. But that could just be my own instincts.
Laga - Feb 26, 2007 11:47:44 am PST #3926 of 10001
You should know I'm a big deal in the Resistance.
Matt: I think if you want that plum flavor you should start with prunes. They'll absorb the liquid and puff up and get juicy while the plums will shrivel up.
Jesse: I would go for natural sugar: an apple or an orange just before you leave for the event.
beth b - Feb 26, 2007 11:49:39 am PST #3927 of 10001
oh joy! Oh Rapture ! I have a brain!
since plum and dried prunes are the same thing - I am gussing the plums would be good. if you are cutting them in half - and not roasting the roast very high half anhour should be good. I don't think of plums as super sweet - and I am guessing that this would be a good use for the less than perfectly ripe plum. and I would limit the amount olives, unless u you are useing the very dull canned olives. - they can be overpowering.
Jessica - Feb 26, 2007 11:54:53 am PST #3928 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
I also vote no plums. If you're going to add olives, I'd also add lemon zest and raisins, and nix the feta.
Nora Deirdre - Feb 26, 2007 11:55:27 am PST #3929 of 10001
I’m responsible for my own happiness? I can’t even be responsible for my own breakfast! (Bojack Horseman)
If you're going to add olives, I'd also add lemon zest and raisins
Yeah, that'd work.
Laga - Feb 26, 2007 11:55:48 am PST #3930 of 10001
You should know I'm a big deal in the Resistance.
I think the feta sounds great but I would add it in the last five minutes.