It's been a while since I lasted posted or read, but I thought you might like to hear about a nice roast beef I did a couple of weeks ago. (Roast beef just CAN'T evoke the kind of comments I got when I wrote about the smoked beef tongue I did a few weeks ago.)[p]I stuffed it with garlic that I'd poked into holes made with a steak knife. Then it was marinated overnight in a combination of Yoshida's sauce, apple cider vinegar, red wine, olive oil, Vietnamese sriracha hot sauce and more powdered spices (garlic, Hungarian paprika, ginger).[p]The next day it cooked for 4 hours at 350 degrees and came out medium and very tasty. Sadly, it's time in the world was short but unmourned: plenty more where that came from![p]Next: lamb satay. I'll let you know when that happens.[p]Keep egging.[p]Larry.