Kevin's Watch

As has been mentioned in the SeaFest thread, things are slowly returning to what can be referred to as "normal." Hyperception is at work; Beorn is home from father-in-laws; I'm surfing the Watch...

Anyway, tonight I'll defrost some home made sauce and do my spaghetti. Even with the a/c, it's too hot and humid to heat up the house doing much more than reheating the sauce and boiling the pasta.

Thank goodness it's a favorite here.

Yesterday Hyperception and I found a whole eye of round roast, 6.5 lbs., at Sam's for $1.87/lb. So tonight is roast beast.

I rubbed it with a combination of kosher sea salt, cracked pepper, granulated garlic, and paprika. Then I layered bacon strips cut in half over the non-fatty side and rubbed the bacon strips with the rub as well. Set it on a rack in a shallow pan, and placed in a 500ºF oven for 32 minutes.

The oven has now been turned off, but not opened, and the digital probe meat thermometer is keeping track of the internal temperature rising to a good blood rare.

Once the roast reaches 5ºF before temperature, I'll remove it and cover it with foil to rest and increase to the last 5ºF. While it's resting, I'll bring the oven back to 400ºF, and roast some Silver Queen corn in the husk.

I have only done this with standing rib roasts, never a boneless roast of any kind before...

...here's hoping it works...

A grilled cheese sandwich and a bit of potato salad for the side.

Well...it's good, but way overdone for our tastes.
Next time it will come out at 125ºF instead...

I'm taking off work an hour early tonight, so I think I may actually cook something. I'm thinking of making my Mom's Spanish Rice. It's kind of a one-dish meal, and since I make it in the electric skillet it won't heat up the kitchen.

Nothing. I've been strangely devoid of appetite since getting home.

Tonight I'm taking the planned over roast beast and making it into stroganoff. It won't compare to Jenn's, but we like it.

Served over egg noodles.

Tonight was individual quiches from Trader Joe's. Magickmaker had broccoli & cheese, and I had spinach & mushroom. I stopped at Trader Joe's on the way home so dinner was running late, so I popped them in the microwave, which the box says you can do. Often reheated, microwaved pie crusts turn soggy/chewy and just this side of inedible, but I was relatively pleased with the consistency of these. I'll have to get 'em again.

CovenantJr wrote:Nothing. I've been strangely devoid of appetite since getting home.

Well, come back then!

The hot dog thread has started a craving, so tonight will be Best Kosher dogs with all the condiments this Brooklyn-born girl desires.

Most likely a crisp tossed salad to go with.

Smoked turkey sausage, and Annie's organic shells and cheddar. It's fast and easy, and does not require me to turn on the oven.

Dinner tonight was nuked tuna steak with Mrs. Dash's garlic seasoning & lemon juice...garlic mashed potatoes...and steamed broccoli. Mmmmm...

Sausages. I felt I needed some sausage with my house/university woes. They were weird sausages though. They contained fragments of olive, which sounded like it might be interesting. When I came to actually eat them, I couldn't decide whether they were pretty great or pretty awful. The lumps of olive kept falling out, which was an inconvenience.

Rotisseried chicken on my showtime, rubbed with fresh squeezed lime juice, extra light olive oil, and a spice rub consisting of adobo, kosher sea salt, granulated garlic, paprika, ground black pepper, and dried dill weed. The cavity is stuffed with sprigs of fresh rosemary and the two halves of squeezed lime.

With that we will have southern-style green beans.

...yum...

Wyldewode wrote:Smoked turkey sausage, and Annie's organic shells and cheddar. It's fast and easy, and does not require me to turn on the oven.

That reminds me. What the hell is turkey sausage? I had some in San Francisco, but I've never seen or heard of such a thing before.

A lot of yanks are on a low-fat diet. Chicken and turkey, and especially turkey, have been found to make decent pork, and occasionally beef, substitutes. We have turkey ham, turkey bacon, turkey and/or chicken pastrami, etc. There are even kosher versions of bacon, ham, or sausage made with turkey or chicken. And truthfully, they're not that bad.

Ground chicken and ground turkey have been used for years as substitutes for ground beef and ground pork in many dishes such chili or spaghetti sauce.

Unless they're artificial or no casing links, the casings tend to remain sheep though, I think.

CovenantJr wrote:That reminds me. What the hell is turkey sausage? I had some in San Francisco, but I've never seen or heard of such a thing before.

And you missed out on turkey bacon.

Hmm, how odd. I had it in with breakfast in that place kind of behind's Jenn's building, because they didn't have any normal sausage. It was pleasant enough, but didn't taste like sausage. I wasn't sure if it was actually turkey or if that was just a crazy name (like spam, which rarely contains Spam, and Kraft Cheese Slices, which either contain no cheese or disguise it very well).

Yup, us Americans have the production of simulated food substances down to an art.

pasta in an Alfredo sauce with peas, spinach, and too much garlic in it; some rice; and a bunch of corn. and water. Dinner of champions.