![]() 03/21/2020 at 22:40 • Filed to: None | ![]() | ![]() |
We picked up a roast to have people over Friday night but “out of an abundance of caution”...well, we had to cook it up for ourselves.
Sous vide to medium 132F (wife’s liking) then finish in a 450 convection oven for 5-10 minutes to crisp. Serve with roasted veg, yorkies and gravy.
![]() 03/21/2020 at 22:42 |
|
nice knife too
![]() 03/21/2020 at 22:47 |
|
Hot damn, I’m coming over once this quarantine is over.
![]() 03/21/2020 at 22:50 |
|
We went to our favorite BBQ place the night before dine in was banned. It was very good I had what they call “burnt ends”
![]() 03/21/2020 at 23:07 |
|
Very nice. Roasting is a good way to do the veggies.
![]() 03/21/2020 at 23:12 |
|
Open invitation.
![]() 03/21/2020 at 23:13 |
|
I, too, was eyeing that Shun
![]() 03/21/2020 at 23:14 |
|
It’s a Shun I bought years ago. Holds a wicked edge. I’m not a knife snob...I’ve got institutional stuff as well, but the Viking in me loves some hand crafted steel.
![]() 03/21/2020 at 23:16 |
|
Yeah we’ve got a baking sheet that barely fits the oven with a silicone reusable sheet instead of aluminum foil. It works great for roasting especially on convect.
![]() 03/21/2020 at 23:21 |
|
I already ate but damn I'm hungry again! How far are you from the Pacific Coast?
![]() 03/21/2020 at 23:55 |
|
About 30 minutes when it’s not rush hour.
![]() 03/22/2020 at 00:12 |
|
That looks very tasty. Nicely done.
![]() 03/22/2020 at 00:44 |
|
Looks Delicious! Tonight I had leftover grilled chicken in a tortilla for a mediocre homemade quesadilla. But we’re all eating in and things out of the fridge and pantry to keep going here.
![]() 03/22/2020 at 01:25 |
|
I’ve felt a greater need not to be wasteful lately. Even if scarcity is mostly imaginary where I am, it just feels right to be a bit humble right now.
![]() 03/22/2020 at 10:50 |
|
We’re in the same place, it's also a good lesson on conservation too.