Brooklyn1 wrote in rec.food.cooking:

> This is one of the two roasts the dwarf spotted in my freezer that I
> didn't re-wrap from the store, but I knew I'd cook it soon and today
> is the day, less than a week from when I bought it. A lovely 5 lb top
> round roast, USDA Choice. Taken from the freezer this morning,
> seasoned and placed in a 325ºF oven half frozen, should be a perfect
> medium rare in 3 hours... we'll have baked spuds n' broccoli.
> http://i58.tinypic.com/2jczcjs.jpg
> The other store wrapped roast is a large center cut boneless pork
> loin, will be cooked in less than two weeks.
>
> With my home ground burgers I decided on caramelized onions.
> This was doable on a burger but not quite to my taste:
> http://i62.tinypic.com/14nh020.jpg
> I prefer "high brown":
> http://i58.tinypic.com/2hg4ev5.jpg
> Now if anyone is wondering about all that oil I just put the pan on an
> angle for two minutes, the oil drains to the side and I scoop the
> onions into a small bowl. Then I cook the burgers in the oil and when
> almost done put the onions back to reheat, then do the tilted pan
> thingie again and the excess oil is done with.

An interesting picture and thanks!

I assume you were making extra onions for either other things or
storing for later burgers?

I do a caremilized onion much like that to add to pulled pork
sandwiches.
Carol

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