Last night was chili cheese dogs. I used Nathan’s. Publix cole slaw and red potato salad on the side. The fridge is starting to look empty. Three more days until we shut it down.

I have a top round roast, which I think is the cut for London Broil (?), in the sous vide after a 2 hour marinade. Cooking for tonight, with a finishing sear on the grill or maybe a cast iron pan. If I have time, a cauliflower puree as a side.

First time sous vide for this cut. In researching, I found suggestions ranging from 6 hours to 2 days. I'm going with about 9 hours for a medium rare, we'll see how it turns out.

I think the most important thing is to slice it very thin as is is a very tough cut of beef and you could be chewing for days otherwise.

I do most of my sous vide beef for 24-36 hours. Of course this is mostly chuck roasts which have a good amount of fat. Most of the London broils I’ve run into don’t seem to have much fat.

Yep, I think I did a chuck roast for about 29 hours. I had read that because top round is leaner, it's tender enough after about 8 hours. Yet several blogs still went for 24+. The piece I'm cooking had a layer of fat on the outside, maybe covering 20% of the meat. Almost zero marbling inside. And as Corky says, I plan to slice it thin. In any case, it's not a big investment. Two pounds for less than I pay for a cocktail at most restaurants. If it turns out tough, I'll watch for chuck roast sales again :).

I’d certainly cook it with the fat attached.

Cooking it to 135 degrees? Let us know how it turns out.

“ Travelled “ during dinner , 3 of various dishes / dessert shown below .

Been trying take outs from various which we have not been too in awhile besides homemade meals .

Had Gyudon from NOKKEDON ‘ s at Bar a Vin .. Slow cooked beef short plate with thick cut smooth soft onions in gyu-dashi braising sauce served on rice with an onsen egg .

Selar ( fish ) with chilli stuffing , kang kong with sambal - Singapore Peranakan , old cucumber soup with pork ribs ( Cantonese ) .. some leftover quiche

Healthy finish : Fuji apples , lychees from Thailand , huge green grapes from US , papaya from Malaysia , Packham pears from Australia
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What was left of NOKKEDON 's Gyudon (のっけ丼⽜丼 )
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Forest fern from Dancing Fish ( Indonesian )


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Cherry crumble from Tarte

Roti, Sf

vegetable samosas
papadoms

rice
cherry naan
my beloved Gobi cauliflower
chicken tikka M
palak paneer
Dal lentils


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Paul Bocuse's boiled beef tenderloin with carrots, parsnip, leek, garlic and onion. Fast, easy, and tasty.

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Indonesian bubur ayam, or chicken congee served with dough fritters and century egg

A kind of comfort food in Indonesia.

Made a sort of yeeros thing. BBQ chicken thigh with a cucumber, onion (salted in a strainer for an hour), mint and coriander, topped with a mint yogurt and sumac sauce. Pretty healthy and pretty tasty.

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135 degrees for about 9 hours, and then a quick sear in cast iron. Good flavor but a little dry (even though I marinated for about 2 hours first), the pan sauce I made helped some. I don't know that cooking it longer would have helped, it was just too lean. Maybe longer at 132 or 133? For a similar price, I think I'll stick with chuck roast in the future.

Down to the last few days of fridge clean-out.

Breakfast for dinner:

Scrambled eggs with cheddar cheese
Ham steak
Toasted Puerto Rican bread with raspberry jam
OJ

I’d agree. The chuck roast just turns out way more flavor filled for me. Our local Kroger has it for under $3 a pound for choice boneless every 2-3 weeks, so I stock up on it then. Usually buy a few packages, and sous vide them at the same time.

I started making scrambled eggs with creme fraiche in a double boiler, and now that's the only way I'll do it.

...and no shame in eggs for dinner. The aversion to it is an American-ism that I'll never fully understand.