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.

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.

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.

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.

The sirloin end is all white meat, and all the same muscle (the NY
Strip of pork). The shoulder end has the ribeye and the darker meat
- more flavor. Same thing with a moose loin.

-sw

On Tuesday, March 19, 2019 at 10:36:41 AM UTC-4, Sqwertz 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.
>
> The sirloin end is all white meat, and all the same muscle (the NY
> Strip of pork). The shoulder end has the ribeye and the darker meat
> - more flavor. Same thing with a moose loin.
>
> -sw

i cut it up into portions. boy they sure did not trim it much. lots of fat. although still not a bad deal.

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.

On Tue, 19 Mar 2019 10:52:12 -0700 (PDT), dsi1
> wrote:

>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.

Maybe you were one with the onion.

On Tuesday, March 19, 2019 at 8:02:26 AM UTC-10, Bruce wrote:
> On Tue, 19 Mar 2019 10:52:12 -0700 (PDT), dsi1
> > wrote:
>
> >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.
>
> Maybe you were one with the onion.

Indeed. The spirit of the onion was with me.

>>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.

Most times I use top round roasts for pot roast, but that takes a lot
more time and fussing than oven roast and I didn't feel like spending
the time nor did I feel like prepping all the veggies.
the roast turned out very good and there's plenty for dinner tonight
too and probably also tomorrow. Yesterday I baked a couple spuds
witeh the roast, tonight we'll have it with rice and a frozen veggie.
My wife is a big rice eater so I already measured out two cups and she
will freeze what she wants. Tommorrow I may make an Oriental soup
with the beef LOs... bok choy was on sale when I bought the roasts so
I'm ready. Finocchio was on sale too, I love raw fennel with kosher
salt. I tried growing fennel here a couple of times, no luck, it
really needs Cali climate. I did grow bok choy once, but for all the
plants I only got enough for one meal... that needs San Diego climate.

As for top round that's my go-to for grinding; burgers/meat loaf... I
never ever buy pre ground mystery meat... don't want any cancer tumors
and mouse in my burgers.