Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Tuesday, December 27. 2016

How did my roast come out?

My Christmas feast crown roast of pork. Apple stuffing, roasted root vegetables (carrots, parsnips, taters, turnips) and mashed rutabaga and applesauce on the side. And gravy.


When you wrap the thing in bacon, and stuff the center well, the thick chops come out very juicy and succulent.  Good stuff.


Posted by Bird Dog in Food and Drink at 14:56 | Comments (3) | Trackbacks (0)

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I love the purple. What, pray tell, did that match?
#1 jma on 2016-12-27 22:11 (Reply)
We did beef tenderloin. Garlic, fresh black pepper, and butter -pre-coating. Oven at convected 485°. Sear for 20 minutes, turn the oven off, let cook for 1 hour, pull out of oven with internal temperature at 138° and let rest. It finishes cooking at room temperature - once carved, there is a beautiful seared rind and meat that is perfectly red, same color, all the way through. A true feast.
#2 Aggie on 2016-12-28 08:52 (Reply)
And so exposing a fundamental weakness of the Internet, in that we get only a picture and description of this beautiful roast, but none of the aroma, or taste, or texture, or warmth.

Perhaps a little sound clip of the sizzle and crackle as it came out of the oven?
#3 peacelovewoodstock on 2016-12-28 09:18 (Reply)

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