What do you do with Eye of Round
lakeguy35
15 years ago
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Comments (27)
dixiedog_2007
15 years agolindac
15 years agoRelated Discussions
Do you know what causes Eye Floaters
Comments (17)I have not have the laser surgery to eliminate floaters, but I have a feeling it might work. I had 4 floaters that floated across my field of vision for almost 30 years. Last April I was told I needed laser surgery to release pressure in my eyeballs, due to a narrow angle that made it difficult for proper interior drainage. I don't have glaucoma, but this procedure was recommended to prevent glaucoma from developing. The surgeon shot each eyeball at least 6 times with a laser to create microscopic holes to release pressure. I noticed immediately after the surgery that my biggest floater had suddenly disappeared! Although I still have the smaller 3 floaters, the most annoying one vanished and has not returned. So I'm thinking when he was zapping out holes with the laser, he hit it and it disintegrated, or it was at least propelled right out of my field of vision. Obviously I can't vouch for the actual floater surgery, but I can testify that my worst one totally disappeared after being 'zapped' just coincidentally for a completely different reason!...See MoreEye of round roast - how do you cook yours?
Comments (9)It's very lean, and thus easy to dry out when cooking. I like to use it for making jerky. If you’re trying to go low-carb, you need some snacks that are low-carb, tasty and satisfying. Beef jerky meets those criteria, but buying $4 bags of jerky will bankrupt you. If you have a dehydrator, you can make large quantities of jerky far more economically than buying it. If you don’t have a dehydrator, you can get cooling racks that fit a half-sheet pan, or vertical racks on which you hang the seasoned raw beef strips, which you then place in the oven at its lowest setting for several hours. (You’re drying this, not cooking it.) --Here's a basic recipe for beef jerky that I worked up and find to be quite tasty: Guinness Beef Jerky Marinade (This amount of marinade is sufficient for about 5 to 6 pounds of beef, which I find fill my Nesco dehydrator's eight trays fairly full) 5 to 6 lbs lean beef, sliced thinly--see Note 1 2 bottles (12-14 oz each) Guinness Stout 2 tablespoons kosher salt OR 3 to 4 tablespoons soy sauce--"see Note 2 2 tablespoons garlic powder 2-4 tablespoons hot stuff --see Note 3 optional: liquid smoke, 1 to 2 tbsp In a large bowl pour stout and add salt, whisking to dissolve salt and decarbonate the stout. Add the garlic powder and hot stuff and mix well. Put the beef strips in the marinade by handfuls, swirling around to make sure all surfaces have come in contact with the marinade. Place the beef in a nonreactive container (a stainless stockpot works fine), pour the remaining marinade over the beef, mix well and refrigerate for at least an hour (more is better--overnight is fine). If you have time, mix up the beef strips every so often in the marinade. Place the strips flat on the trays and dry to your desired amount of dryness. I prefer crisp to leathery, but do it however you want. Note 1: Before slicing the beef, trim all extra fat off the surface of the meat. I like to use round roast because it's very lean; whenever possible, slice the strips across the grain. Slicing it with the grain results in a stringy final product. Eye of round costs a little more, but is very lean and also is very easy to slice across the grain, and that yields a less stringy product. Don't use a fatty cut of meat because it won't dry as thoroughly and won't have the storage properties of a leaner cut. (The fat can turn rancid.) Note 2: I have found mushroom flavored soy sauce at an Asian market. It works great in this recipe. Note 3: For the hot stuff, cayenne works well; you have to judge for yourself how hot your particular cayenne pepper is. (Mass market cayenne from brands like McCormick is relatively mild; powdered chili peppers from a Mexican or Indian market will be much hotter.) If you’re unsure, go easy with the hot stuff. You can always sprinkle a little more hot stuff on the finished product if you wish. I have used chipotle powder with good results; 4 tablespoons in this recipe makes a quite hot product, and 2 tbsp makes a pleasantly zingy one. If you want something quite mild, use sweet Hungarian paprika which would make a product not at all hot but would still have a very good flavor. You can also use smoked Spanish paprika (‘pimenton’) which comes in three degrees of hotness (sweet, bittersweet & hot). If you use that, though, or chipotle powder, don’t use any additional smoke flavor. --Don't use a hot sauce that's vinegar based (like Tabasco or Sriracha)--the vinegar taste will be concentrated in the finished product. The finished product can be stored in plastic ziplock bags in the freezer, and can be moved to the fridge when you open one. I find that a quart ziplock bag holds one Nesco tray's worth of dried jerky. Note that this recipe does not contain any curing agents like nitrates or nitrites, so I can't vouch for what would happen if you left this jerky at room temperature for several days. Storing it this way, though, I've never had any of it go bad. That's partly because it tastes so good, a bag never lasts that long once I open one....See MoreRound or Rectangular? What do you fancy?
Comments (21)WOW! Thank you guys SO much for all the responses! You have really helped shed some light on this issue for me. akchicago - I have had people tell me they "HATE" sitting at a slanted edge, or a circular edge.. and feel quite strongly about it! So I thought I'd see if this was a common feeling or not. I totally get what you mean about the leaf. I'm not much of a leaf person either, and am looking for more of a solid table. I've seen the Orion in person, and I just love it, although am weary of "veneers"? Does that make it not as quality? Because it is quite costly for a kitchen table. In person it is stunning because of the different shades, and although it may seem fancy, it just "speaks" to me! I'll have to post my kitchen when we get it next month and you guys can tell me if it "goes" or not! LRy511 - awww I feel bad for you at your in-law dinners! You don't deserve a corner!! buehl - Love the idea of the square table - I have also been toying with that idea, esp with a bench on one side! Thanks guys!!...See MoreHave rounded drywall corners, do I do rounded baseboard?
Comments (24)The rounded corner pieces in my Spanish style house have a profile that exactly matches that of the baseboard. I wouldn't accept any other option. If anyone is building -- do not do rounded corners for drywall, baseboards, windows, doors, etc. It just adds a level of complexity to basic things like painting. We bought the house with them, but I really hate them! When we added a guest house, I told the contractor I wanted simple easy 90 degree corners and beefy trim around windows and doors ... and no rounded sheetrock anywhere....See Morekayskats
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