The Roast That Didn’t

The Current Reading post will go up late Monday morning 

Those who read the birthday post, (earlier today, 10-26), may have read that with the power outage the roast was only partly cooked before the oven went off. After looking for various ways to finish it, safely but keeping it tasty, we tried a slice and bake method that seemed to hold the most promise.


The medium-thick slices kind of steamed, instead of finishing roasting, and the meat was overcooked, tough, dry and flavorless. We took a few bites and gave it the heave-ho. So much for a $70 roast. The baked potato was pretty good, though. Phooey.

About Rick Robinson

Enjoying life in Portland, OR
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8 Responses to The Roast That Didn’t

  1. Better safe than sorry with dubious meat. You did the right thing. You and Barbara don’t need Mad Cow disease or some gastro-intestinal bug.

  2. Richard says:

    George, it was safe to eat, but it got so overcooked it was inedible. Lot of money down the drain. The birthday cake is good, but it’s hassling my glucose number.

  3. Richard, couldn’t you have sort of roasted it on a frying pan? We do that often with tandoori or roast chicken (legs). Of course, you need a gas stove and not an electric one for that kind of thing.

  4. Evan Lewis says:

    A tragedy of Shakespearean proportions. You should write an ode to it.

  5. Jeff Meyerson says:

    Probably the best thing to do. I’d have ordered a pizza.

  6. Richard says:

    Prashant, we thought of pan frying it, but decided to try this other way, which was a mistake.

  7. Richard says:

    Evan, I’ll work on that. Yep, one of these days.

  8. Richard says:

    Jeff, that would have been a good idea, if we’d thought of it. We were pretty focused on trying to save the dang roast.

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