About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Tuesday, January 17, 2006
Well Done
A couple of interesting finds due to the painting.

A $300 electronic car key that was missing for eighteen months. By the way, how do car makers get away with charging so much for a key? It's almost like give me the car and sell me the key.

Jam, that's right, jam. We are making jam faster than we consume it. Counted one box and there were twenty-five jars ~ we had six boxes. Too many of our friends have fruit trees, I might have to sneak out in the dead of night and do a George Washington, at the very least a good prune. On the spot New Year's resolution, we will only be making sour cherry (pie cherry) and raspberry jam from now on. Oh, if any one wants some jam ...

Banged on about bangers in my previous post, the way some people over cook them. Well sausages aren't the only form of meat to suffer this fate. Take my Christmas roast, four and a half kilos (10lbs) of glorious, aged prime rump of beef.

My sister-in-law E. hosted Christmas lunch. She asked me to procure the meat, which I ordered from one of my favourite butchers, Ormond Meat & Smallgoods. The owners Zepp and Marlies are Swiss, and most obliging; they will happily cut to order any type of meat in any shape or fashion and if you care to order in advance, will age your meat too.

E. had given me the number of guests early, so I ordered the meat a month before, plenty of time to age, and picked it up two days before Christmas. Unfortunately some guests were unable to attend, so the roast was a little large. The only thing to do was to slice some rump steaks off this magnificent lump of meat, which I did quite happily, for I knew what was going to happen next.

Whenever we cook a roast, my wife D. always asks for how long and at what temperature. Unfailingly I always tell her, unfailingly she always adds more time. When I complain D. points out that she cannot eat pink meat and I can eat well done meat, when I point out that she could eat from the outside of the roast, leaving me the pink inside, her reply is that the meat isn't cooked properly, then I add that she can eat steak tartare, which is completely raw, she adds that doesn't count.

Anyway E. asked me how long and at what temperature to roast the meat, which I told her and she then proceeded to cook it longer and hotter ~ just to be safe E. even added the resting time to the cooking time.

Did I tell you the vegetables were very nice?
 
  posted at 8:40 am
  3 comments



3 Comments:
At 11:08 pm, Anonymous Anonymous said...

Dear Neil,

Hope you got my last comment on the sausage sizzle. Putting my hand up for some of your jam, please, I can hear Solace screaming for some as well. Have you ever thought of telling Dorothy the wrong cooking time and when she gets it out of the oven, tell her you will cut the roast beast yourself, so she doesnt see the pinky bit, which is what every red blooded male really likes, the pinky bit. hmmm, Im sure D will find a way to stuff that roast beast back in the oven. lol. Seeya soon, Gregory

 
At 3:31 am, Blogger Angela said...

Yummy! I have never had sour cherry jam...sounds delicious! (I stick to making just strawberry, but if only I had a raspberry bush!) I have to confess, I was just like your wife when it came to my meat well done......that was until I was pregnant with our first son. All I wanted was beef, lots of beef, just hot and pink.....now I can't seem to go back to well done!

 
At 10:10 am, Blogger neil said...

Hi Greg, D. won't cop shorter times, she is convinced the timing I give her is way too short anyway.

Hi Angela, Once you enjoy hot and pink, there is just no going back. With the sausages, maybe take them out of the fridge an hour before you want to cook them ~ there is less worry about not cooking through. I cook mine on gas somewhere betweem slow & medium with a little oil, no pricking. When they are a nice tan colour all over they are done. Take them out of the pan straight away.

 

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