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"Ham I Am" Ham — May 30, 2001 () EA1D06: 406 "The Egg Files III: Let Them Eat Foam" Angel food cake: Whipping & mixing bowls: June 13, 2001 () EA1D08: 407 "A Chuck for Chuck" Pot roast, chuck: Aluminum foil: June 27, 2001 () EA1D12: 408 "Pantry Raid IV: Comb Alone" Honey — July 11, 2001 () EA1D13: 409 "The Bulb of the Night"
Top sirloin steak, topped with an onion ring.. Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).
Baseball steak is a center cut of beef taken from the top sirloin cap steak. Baseball steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; and the cut is taken from gluteus medius. [1] [2] [3] A baseball steak is essentially a center cut top sirloin steak. This cut of beef is very ...
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Preheat the oven to 325°. Place the ham in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the ham for about 2 hours and 45 minutes, basting occasionally with any ...
The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast.
A slice of standing rib roast will include portions of the so-called "eye" of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "cap." The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat.
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