Text 10071, 92 rader
Skriven 2014-02-19 08:13:00 av Dave Drum (73646.cooking)
  Kommentar till text 10043 av MICHAEL LOO (1:123/140)
Ärende: Roy Rogers Watches
==========================
MICHAEL LOO Said to NANCY BACKUS about Roy Rogers 224

ML>  NB> I tend more towards analog clocks, but things digital I'll set
ML>  NB> for 24hr, too. 

ML> I've seen analog 24-hour clocks. They're handy but hard to
ML> read. And there's no standardization, every manufacturer
ML> coming up with a different clever way of distinguishing
ML> day from night (or refraining from doing so). No agreement,
ML> for example, on whether 00:00 is at the top or the bottom.

When I was in Unc's Yacht Club - over 50 years ago we used two sorts of 
24 hour analog clocks - one, with the 13 thru 24 hour numbers inside the 
larger 1 thru 12 marking looked a lot like this one:

http://tinyurl.com/TIME-BUGS-ME

The other - a true 24 hour movement clock looked like this:

http://tinyurl.com/TIME-BUGS-ME2

And of course, there is also the storied Roy Rogers watch:

http://tinyurl.com/TIME-BUGS-ME3

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

      Title: Roy Rogers Regular Roast Beef Sandwich
 Categories: Beef, Breads, Sauces
      Yield: 1 serving

  3 1/4 oz Beef eye round; USDA Choice
      2 oz Kaiser roll
      2 tb Beef broth; or consomme
      1 tb Open Pit regular bbq sauce
      1 tb Creamy horseradish sauce

  Preheat oven to 225øF/105øC

  Insert an oven safe remote thermometer into the center of
  the roast and program the thermometer to alert @ 115øF/46øC
  Place the roast on a rack over a foil lined baking pan.
  Slow roast in the oven uncovered until the thermometer
  alerts. Turn the temperature of the oven down to 175øF/80øC
  and continue roasting. The idea is that this tough cut of
  meat will become most tender if slow roasted with an
  internal temp under 122øF/50øC as long as possible.

  Change the alert temperature of the thermometer without
  opening the oven to 130øF/55øC When the alert is reached
  remove the roast from the oven and let rest inside an
  unsealed gallon sized ZipLoc baggie. This will capture the
  juices while resting. The roast will be pink throughout.
  This is how it should look at this point.

  When the roast is room temperature, seal the baggie and
  place in the refrigerator over night. The cold temperature
  will help enable thin slicing.

  Reserving the juices in the ZipLoc baggie, slice 3.2 oz of
  beef for each sandwich to be made. Heat the beef broth or
  consomme in a saucepan until simmering and add in the
  reserved juices. When the sauce is simmering place the cut
  beef on a skimmer and dunk into the hot broth for 30 to 45
  seconds. This will finish cook the beef, add the flavor of
  Roy's sandwiches without toughening the meat. Anything
  over a minute will toughen the meat. A Roy's employee
  acknowledged this is how they finished the beef.

  Place the meat directly from the broth on an untoasted bun
  bottom. Spoon a tablespoon of broth onto the top bun. Add
  barbecue sauce and horsey sauce.

  By Van Scoy on March 18, 2010

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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