Text 11228, 81 rader
Skriven 2007-02-02 09:31:00 av MICHAEL LOO (1:123/140)
Ärende: back to normal 986
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So my noble experiment has ended - about 5 days of
eating nothing but beef, done the same way, roasted,
with no accompaniments except salt, fake salt, garlic,
and the occasional glass of wine, except for the time
I went out with my friend Jackie to a beef house,
where I had, as I said, beef upon beef, and I ate a
lot of it, even though it wasn't so tasty as my own
roast beef. Also had ribs and chicken hearts, both of
which I sort of regret, from a purity standpoint,
plus a spoonful of rice that I thought gross so I
didn't eat much of it, plus some of that farofa
stuff, which was less gross, but took up beef room.

I ate roast beef at least three times a day, ungarnished,
8 to 12 oz at a shot.

That's 1500-2000 Calories a day, all protein.

During this period, I never felt deprived of food.
Regular as anything. Slept like a baby. Was warm.

Nonetheless, I've gone and bought a bunch of bananas,
almonds, and oranges, in deference to Carol and because I've
heard something about balance in diet or some crap like that.

It's 10:30 in the morning. The sight of bananas, almonds,
or oranges nauseates me. I want a big slice of meat, and
I want it now. I am in a very bad mood. I am out of beef.
Where's the palate fatigue.

I believe I could live on an all-protein diet - for a
week, a month, a year, a decade. The only thing I could
possibly miss would be beer, and the only variation I could
foresee wanting would be rare versus raw.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Leave Me Alone Roast Beast
 Categories: Beef
      Yield: 8 Servings

      4 lb Roast of beef
           Cooking oil

  Preheat oven [MANDATORY] to 500 F. (Yes, five hundred.)  Make sure
  oven reaches the full 500 F before proceeding. Coat outside of meat
  with oil, be sure and coat ALL exposed parts, in creases, everywhere.
  Put in cooking pan, I like one which has a grate so that the meat
  doesn't sit in the juices.  Cook roast at 500 F for 5 minutes per
  pound. [M's note. Cook at 500F for ZERO minutes per pound. Better.]

  Turn off oven. DO NOT OPEN DOOR. Go away, leave it alone for...oh
  overnight, or at least several hours. You may use almost any size
  roast, following the 5min/pound rule. You may also use pork, or
  probably any other "roast" you wish.

  Joan's comments: I thought this was very strange the first time I
  heard about it, but in the South, it's the only way you can have a
  roast in the summer (if you don't have air conditioning).  It doesn't
  spoil sitting in the oven overnight.  It doesn't burn by the high
  heat. BTW: my child always calls it "Roast Beast" instead of "Roast
  Beef", you should see the looks he gets in a restaurant. <G>

  Sylvia's comments: Oh my stars!  <burp>  I let it sit about 4 hours
  after turning the oven off.  It was deliciously very rare, just like
  I like it. I used a 4 lb ribeye roast, and generously sprinkled with
  salt and pepper after coating it with oil.  I served it with
  Yorkshire pudding and horseradish sauce and fresh steamed cauliflower
  and we all ate WAY too much.

  Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com,
  moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes,
  creator of Frazzled Cook breadmachine mixes

  From: Joan Mershon                    Date: 12-10-93 The Lunatic
  Fringe Bbs (901) F-Cooking
  U/l to MCE by Burt Ford 11/98 02/02.

MMMMM
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