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Trying something new today I going to experiment. I bought a top sirloin roast and going to do it on the Rotisserie (as long as the rain holds off ;-) Now I'm thinking of encrusting it; Dijon mustard, beet horseradish, minced olives, Worchester sauce, crushed garlic, pepper + sweet paprika oops forgot the panko crumbss What do you think? Sounds interesting to me. Maybe add some crunch to it with pecans slivered? |
That sounds delicious. You have a nice mix for your rub. I think doing it on a rotisserie will make it so juicy, and it will add great flavor to it. |
That sounds fabulous. Please let us know how it turned out! |
That sounds wonderful! |
wonderfull if I do say so myself:D We had hot potatoe salad with it. And drunken Aspargus; Oh yum! |
Ohhhhhh yum! :D Sounds delicious, so happy it turned out brilliantly for you! :D Sally x |
Mustard and horseradish make EVERYTHING fabulous!!!! Sounds like a great meal :thumbup: |
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Sounds so good Sally, I can't even tell you :dribble: :drool: |
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Now, where did I put that clotted cream....oh yes, it's underneath the sugar... ;) :eek: :D xx |
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Also I have had better success with lightness of the puds and height of them, not preparing the pud ahead of time and putting in the fridge until it is time to cook. Instead I have taken to whipping up the pud just before or an hour before I place in the oven. Also I found good results with separating the egg yolks from the whites, and whipping up the whites and folding into the batter last minute. Any tricks on the puds you can share? |
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Reckon I've fiddled around with batters and whisks for too many years....:eek: :p :D Sally x |
Wow YUM!!!! |
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