On Tuesday, March 19, 2019 at 1:56:32 AM UTC-10, A Moose in Love wrote:
> On Monday, March 18, 2019 at 5:59:26 PM UTC-4, Sheldon wrote:
> > On Mon, 18 Mar 2019 11:40:53 -0700 (PDT), A Moose in Love
> > > wrote:
> >
> > >i bought 1/2 pork loin. i wanted the sirloin end, but they only had the rib end.
> > >$10.50. the rib part of the loin does make an ok roast, but i think the sirloin end to be a tad more flavourful. it's good when trimmed for making cutlets.
> >
> > This week Tops Market in town has whole boneless pork loins on sale
> > for $1,79/lb. I didn't buy one because 3/4 of the last one is still
> > in the freezer. Top round was on sale at $3.99.pound, got two 4
> > pounders, one is in the oven now.
>
> i like top round for roasts. it is a tad dry due to lack of marbling. but the flavour is really good. placing bacon on top may help. i did that with an eye of round. it was very good. i don't have the exact recipe anymore. put bacon on top. put in a very hot oven. after a certain amount of time turn the oven completely off and wait for a couple of hours or so. do not open oven door until time is up.

I bought a corned beef brisket and didn't want to have to fuss over it so I dumped it in the slow cooker set on low. It's sitting on a bed of onions and water but it occurs to me that it has to be cooked in a quantity of water or else it will be too salty. I'll dump out the water and add a lot more. The total cooking time will be around 20 hours. I can't say how it will turn out because I've never cooked a brisket this way.

The weird part was that I experienced a moment of joy while cutting the onions. It was the happiness of doing very simple things. I think that happens when we are mindful and connected to the task at hand. IT is a state where one is not thinking about anything that happened the past or what we plan on doing. It is living in the moment.