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Sirloin tip is fairly easy to slice if you don't overcook it.
I tend to use eye of round for that, as long as you cook it low and slow it isn't too tough. I use the 500 for 1 minute per pound, then let it coast method. The original recipe says to just turn the oven off and not open the door for 3 hours, but I find my oven cools off too much, so I set the oven temperature at 150-200 degrees (I haven't decided which temperature works best) and monitor it with a meat thermometer.
The Anova Precision Oven does air cooking that is similar to sous vide but without the water bath. Not sure if it's worth the money and I don't have any place to put it. My son likes to sous vide meat a lot, but my wife doesn't like meat that is red or pink even if I tell her it is fully cooked.
I want to try making crackers using the silicone strips I got, to see if they get it thin enough. They did seem to get pie dough thickness fairly uniform.
I did try rolling cracker dough out with my Kitchenaid pasta roller once, unfortunately the dough was too wet and it got stuck inside the mechanism. I was able to let it dry and pry the dough out after about a week.
I took it apart once, I think it took me two weeks and a dozen tries to get it back together, an octopus might have been able to do it faster, as it requires holding about six parts together simultaneously, I finally wound up taping several things down with masking tape.
I have come to the conclusion that it is basically impossible to make hot dog buns that are like the packaged ones from the store.
That doesn't mean home made ones aren't tasty, but they weigh about twice as much.
I never make meatloaf sandwiches, I just heat it up, add some ketchup or barbecue sauce, and dig in. Of course, most of the time my meat loaf has things like mushrooms or black beans in it, that might not make for a good sandwich filling.
Tonight we had a salad followed by a nice big bowl of French onion soup, topped with semolina bread and two slices of Havarti cheese. Yummy, and I've got two containers of soup, a 3 quart one and a 9 cup one, for future meals.
It was pizza night here. I added some oil to the dough, that's supposed to make it tear less and a bit crisper. Maybe I was in too much of a hurry and didn't let the gluten relax enough, because it tore a lot at first, but it was nicely crisp without being tough or hard. I'll try that again, maybe a bit less oil next time. I also made the dough a bit wetter, which is also supposed to help with stretching it. It did stick down more than last week, not sure if that was due to tears that I didn't get patched or something else.
Next week I'll probably do the pizza on Thursday, because Friday is my 2nd eye surgery.
I would recommend you at least contact the cabinet company to let them know what happened.
Glad to hear your contractor was able to do something about it.
Our kitchen cabinets, and those in several bathrooms were all made by a local company that specializes in cabinets for restaurants and offices, and they are SOLID. (Weren't cheap, either.) We have had the trim come unglued on a couple of edges over the last 24 years and there's one cabinet hinge that is falling apart, I'm not sure where to get a replacement it doesn't appear to be one the hardware stores carry.
We were supposed to get a lot more snow today, it wound up being only an inch or two. But the cold weather is coming, they're forecasting a week of sub-zero lows starting Sunday.
I got some vegetable beef soup out of the freezer for supper tonight, and I'm planning to make onion soup over the weekend and probably a batch of chicken stock as well so I can make potato leek soup next week.
I made a batch of semolina bread today, so we had sandwiches on that for supper, plus I had some more salad.
I fixed the typo, I think.
Today we had salad from the Aerogarden with tuna fish. Still lots of salad left for tomorrow. We're eating salad a lot more frequently these days, too.
I hadn't quite gotten to the point where I was carrying around a magnifying glass, but I have used my iPhone to take pictures of some product labels and blow them up to the point where I could see them. That's a combination of the eyes and the tiny print on some labels. And the ones with black ink on a red background are almost unreadable no matter what you do.
I won't know until after the 2nd surgery but there's a good chance I might not have to wear glasses all the time, possibly not even for driving.
We're both registered for the vaccine in Nebraska, but under 75 is in group 2 and they're still working on group 1.
They took the patch off today and the left eye is SO much better. I can actually see fine print on the computer screen and on the TV. The colors are brighter, too.
I get the other eye done in two weeks.
The surgery went well, I'm one-eyed until tomorrow, but the left eye was pretty hazy for the past several months anyway. I don't think I'll be online a lot, though, I can't wear my glasses today because of the patch over my left eye.
As I understand it, the gelatinized starch in a freshly baked bread needs a little while to set. For a wheat-based bread, this is measured in minutes. For other grains, like rye, it is measured in hours.
I think of it like resting a roast after it comes out of the oven.
Tonight was pizza night, a day early. I used 9 ounces of bread flour and 3 ounces of semolina in the dough this time, I think it came out really tasty, could have possibly stood another few minutes baking, that's always so hard to judge. I didn't get a picture, but it looked a lot like the last two.
I used more havarti and we put some cream cheese on part of it, probably better to use one or the other.
Having fresh dill in the Aerogarden is starting to have an impact on my cooking. We gave a bag of it to a friend and they used some in some tuna salad, so I added a little to the last of the tuna salad I made the other day. It adds a nice note.
We're going to move pizza night up to Thursday this week, since I have my first eye surgery on Friday. That way there will be left over pizza for dinner on Friday and Saturday, when I don't expect to be in the mood to cook much.
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