Archive for August, 2005

The weekend was not one of the more relaxing ones I've had. In fact, I'll just say that it was rather emotionally charged and leave it at that… My shoulder gave me grief for most of it and, as a new twist, a glass of bad rose wine went down like a molten goblet of acid and took up residence in my stomach for most of last night. That was really horrid too, because I'd cooked a kick-ass curried roast beef too. Bleh.

This week is going to be a wild one, I forecast, cause I have to do a lot of prepwork on short notice. I need to write up a conference poster for PRIDE and get the student intern geared up to maintain PRIDE in case there are problems while I'm away next thursday and friday. Katy's leaving for Leicester on tuesday night and having her op on wednesday. I won't have a chance to see her until thursday night (if she's home) or friday morning (if she's not). She's getting anxious about it. It's a routine operation… it should go ok. Right? Right!

Nice way to start a week.

Get into work, check my email, do some routine sanity checks on the servers… only to find that PRIDE has been down all friggin' weekend because the database server went belly up on friday night. Nice. The log partition was full. Nicer. Tables got corrupted. Nicest.

I hope this isn't an omen for my week.

I had plans for today. They didn't happen. I'd have wanted to visit some museums in town, cause the weather was going to be bleh, but we ended up not even going outside. Katy had a migraine all day and my shoulder was playing up again.

My breadmaker, which is excellent at making bread, sucks donkey balls at making pizza dough.

All in all, not the best day I've had in a while.

Katy was away last night and I couldn't fall asleep, so I started reading. Bad idea. I read until 1am and I'm feeling it today.

I'm old

*sob*

http://www.timesonline.co.uk/article/0,,11069-1726165,00.html

So, if they take out religion, the Magdalene, the sacred feminine, Opus Dei, the sex ritual, the Priory of Sion… then, I guess they'll be left with a great car chase movie…

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No, it's not a kinky sex move, it's how to tie a single windsor knot. For reasons that are unclear, I've just spent the last 30 minutes teaching french people how to tie a tie knot in my living room.

Katy's in Leicester tonight and tomorrow for her pre-op apt, so I was on my own tonight. An impromptu game night ensued, with much Carcassoning. I wasn't trying to be evil, but I did something that's really, really nasty (yet funny, and even better, appropriate). I stole a ginormous plain filled with mammoths from not one, not two but from three people who were sharing it :D

For those of you who don't know the game, go to your nearest game shop and get yourself a copy. It rocks :)

I need input from other people before I can get some work done. Unfortunately, all those people are now on vacation. This annoys me to no extent.

  

Although the last one is cool, I just can't reduce it enough to use it as an LJ icon. Poo.

I feel a bit homesick today. Don't get me wrong, I still heartily believe that coming over here was the best decision I've made in a long time, today, I'm feeling a bit low. I think it's the whole birthday business that brought it to the forefront, but I miss the boys. I miss the gang in Montreal. I miss my family.

This, too, shall pass…

POULTRY Cooking Temperatures and Times
Oven Cooked Approximate Cooking Time
Type Temp. Weight Unstuffed Stuffed
Chicken 350°F 2 1/2-3 lbs
3-4 lbs
4-6 lbs
1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs
1 1/2-1 3/4 hrs
1 3/4-24 hrs
2-2 1/4hrs
Turkey, whole

Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings

325°F 8-12 lbs
12-14 lbs
14-18 lbs
18-20 lbs
20-24 lbs
2-3 lbs
4-6 lbs
6-8 lbs
3/4-1 lb
3/4-1 lb
6-8 oz
2 3/4-3 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-1 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs
3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrs
Duck 350°F 4-5 lbs 2-2 1/2 hrs 2 1/2-2 3/4 hrs
BEEF Cooking Temperatures and Times
Oven Baked Approximate Cooking Time (Minutes per pound)
Cut Oven
Temp.
Weight Rare
(140°F)
Med-rare
(145°F)
Medium
(160°F)
Med-well
(165°F)
Well
(170°F)
Standing rib (ribs 6-7 inches long) 300-325°F 6-8 lbs 23-25 min 24-28 min 27-30 min 28-34 min 32-35 min
Rib roast
(chine bone removed)
350°F 4-6 lbs
6-8 lbs
18-22 min
15-18 min
22-26 min
18-22 min
28-34 min
22-28 min
34-36 min
28-30 min
36-38 min
30-32 min
Rib eye roast 350°F 4-6 lbs 18-20 min 20-22 min 20-24 min 22-24 min 22-26 min
Eye round roast 325°F 2-3 lbs 35-38 min 35-45 min 45-53 min 45-60 min 55-68 min
Round tip roast 325°F 3-4 lbs
6-8 lbs
28-30 min
16-18 min
30-35 min
18-20 min
38-45 min
23-25 min
45-48 min
25-28 min
48-50 min
28-30 min
Sirloin tip 300-325°F 3 1/2-4 lbs 35 min 36 min 38 min 39 min 40 min
Rolled rib 300-325°F 5-7 lbs 32 min 35 min 38 min 43 min 48 min
Rolled rump 300-325°F 4-6 lbs 25 min 26 min 28 min 29 min 30 min
Whole tenderloin 425°F 4-5 lbs 45-60 min total 50-60 min total 60-70 min total    
Half tenderloin 425°F 2-3 lbs   35-40 min total 45-50 min total    
Meatloaf 350°F 1 1/2 lb     1 1/4 hr total    
LAMB Cooking Temperatures and Times
Oven cooked at 325°F   Approximate Cooking Time (Minutes per pound)
Cut Weight Med-Rare
(145°F)
Medium
(160°F)
Well Done
(170°F)
Whole leg 5-7 lbs
7-9 lbs
15-20 min
20-25 min
20-25 min
25-30 min
25-30 min
30-35 min
Leg shank half 3-4 lbs 25-30 min 30-40 min 35-45 min
Leg sirloin half 3-4 lbs 25 min 35 min 45 min
Leg roast (boneless) 4-7 lbs 20 min 25 min 30 min
Rib roast or rack
(cook at 375°F)
1 1/2-2 1/2 lbs 30 min 35 min 40 min
Crown roast, unstuffed
(cook at 375°F)
2-3 lbs 25 min 30 min 35 min
Shoulder roast 4-6 lbs 20 min 25 min 30 min
Shoulder roast (boneless) 3 1/2-6 lbs 35 min 40 min 45 min
PORK Cooking Temperatures and Times
Oven cooked at 350°F
 Cut Weight Meat Thermometer
Reading
Approximate Cooking Time
(Minutes per pound)
Fresh pork Crown roast
Center loin roast (with bone)
Boneless top loin roast
Blade loin or sirloin
Rolled loin
Whole leg (fresh ham – bone-in)
Whole leg (fresh ham, rolled)
Half leg (bone-in)
Leg half, shank or butt portion
Boston butt
Boston shoulder
Tenderloin (roast at 425°-450°F)
Picnic shoulder
Rolled picnic shoulder
Cushion style shoulder
Spare ribs
6-10 lbs
3-5 lbs
2-4 lbs
3-4 lb
3-5 lb
12-16 lbs
10-14 lbs
5-8 lbs
3-4 lbs
3-6 lbs
4-6 lbs
1/2-1 1/2 lbs
5-8 lbs
3-5 lbs
3-5 lbs
3 lbs
160°F
160°F
160°F
170°F
170°F
170°F
170°F
170°F
160°-170°F
160°-170°F
170°F
160°F
170°F
170°F
170°F
Well done
20 min
20 min
20 min
40-45 min
35-40 min
22-26 min
24-28 min
35-40 min
40 min
45 min
40-45 min
25-35 min total
30-35 min
35-40 min
30-35 min
1 1/2-2 1/2 hrs total
Cured and smoked Arm picnic shoulder (bone-in)
Shoulder boneless roll
5-8 min
2-3 min
170°F
170°F
30 min
35-45 min
Ham – Smoked, cook before eating Half ham – bone-in
Whole ham
Whole ham
5-7 lbs
10-14 lbs
14-16 lbs
160°F
160°F
160°F
25-30 min
18-20 min
15-18 min
Ham – Smoked fully cooked pork
(heat at 325°F)
Half ham – bone-in
Half ham – boneless
Whole ham – bone-in
Whole ham – boneless
Whole ham – boneless
5-7 lbs
3-4 lbs
12-14 lbs
6-8 lbs
14-16 lbs
140°F
140°F
140°F
140°F
140°F
18-20 min
25-30 min
15 min
10-12 min
5-7 min