Edwin Pawlowski wrote:

> Why not, sliced thin it can be a tasty cut of beef. Sure, not as tender as
> rib eye, or as much like bbq brisket, but it is good for what it is. I
> agree, 130 to 135 is plenty of temperature.

Why not? I guess the answer is that I have a different standard
for what I serve to guests than what I eat myself every day. There's
quite a spectrum of quality between bottom round and rib eye, and
between the two there's a minimum that I'd serve to guests.

It's not about trying to impress. My own experience is that the better
food tastes even better when shared.

I'd only put bottom round in my own lunches, for instance. If guests
were coming over I'd serve top round at the very least. No need for
rib eye all the time to be sure, but once in a while it's required
to feed my addiction, and I prefer serving it on big platters to
a house full of people.

All this is completely arbitrary, of course.

--
Reg email: RegForte (at) (that free MS email service) (dot) com