In my excitement, I didn't follow the very first rule of letting the meat sit at room temperature for one hour. So although the meat looked great after 1 hour of roasting at 375* and resting in a turned-off oven for 3 more hours ...
I duct-taped the handle to the stovetop to Gigi-proof the oven from accidental, unintentional opening. |
Looking good so far. It also smelled so delicious! |
The roast came out too rare!
Even Michael thought it was too rare |
So I popped the hunk o' meat back into the oven for 40 minutes more. I had left the slices flayed open to get the heat deeper inside. It worked up to a point.
You can go as rare as you want because this slice has everything from medium rare to well-done! |
Easy orange cups! Half an orange after chopping off 1/4" of each end and scoop out pulp. |
Looks good and well-cooked through and through. |
I had known that the kids would not want any beef so I made lo mein from a recipe. They always love it when we get Chinese food and I wanted to be able to make it for them at home and at a smaller quantity. While stir-frying, I had a revelation that I could make agedashi tofu with the ingredients I have.
I surprised myself at how delicious the noodles came out. The sauce consisted of oyster sauce, soy sauce, brown sugar and honey. It was so good that if I hadn't made it myself I might have suspected there was MSG in it. It was addictingly delicious! But guess who disagreed with me. My kids for whom I made these new dishes!! They didn't like it and asked for chicken nuggets instead. I didn't mind so much because I got to polish off the noodles they didn't eat which was all of it.
I feasted well this Christmas!
No comments:
Post a Comment