Food Thread: Prime Ribs! Put A New Starter In The Jar!

I'll tell you a secret; I like grilled rib steaks better than roasted prime rib. I think that the lovely fat in a nice rib steak handles the grill perfectly, with that unctuous and delicious combination of richness and crispiness that is so very difficult to achieve in the oven.

And when I say difficult, I mean impossible, at least in my oven with my skills. But there is something undeniably impressive about a large rib roast sitting contentedly in the middle of your Christmas* dinner table, and while I might prefer a different preparation, I will happily sit down as close as possible to that roast and angle for the first slice! Besides, grilling a bunch of steaks for a full table of guests is a pretty big undertaking. Roasting them as a single impressive chunk of beef is far easier!

I'll even help with the Yorkshire pudding which, when done well, risks a lovely burn or two as the cook wrangles the hot pan before it cools off and he is left with Yorkshire biscuits. Yes, that has happened to me, and yes, I ate them, and yes, they were pretty tasty.

Anyway, there are lots of great ways to cook a roast...I have tried a bunch of them and I don't recall ever being disappointed.

One tremendous advantage is that timing is pretty straightforward, and the roast will probably need to rest, so there is that lovely 20 minutes before dinner when everything is ready to go and you can sneak a glass of champagne or another beer or even a Manhattan made with maple syrup.

*For whatever reason, I have never made a rib roast for a religious holiday. Birthdays? Absolutely. New Year's Eve? Sure! But Jewish culture doesn't see a rib roast as festive as lamb and brisket. Although I have a dim recollection of my mother making one for Passover, so maybe I'll shut up now.

******
Okay...it's a busy day...there is a birthday dinner to cook! But my MiL made the latkes, so I have one less messy task to complete.

And of course I decided to bake bread today. I was given some new starter by the wonderful chef at Anton's at the Swan in Lambertville New Jersey. My old starter just gave up the ghost a few weeks ago, and no amount of flour-based CPR could revive it. I know the new stuff is grand, because the bread he made with it is spectacular. Whole-wheat heavy, but he has a deft hand, so it wasn't boring.

And he can cook too. Superb chicken-liver pâté, and an excellent pork chop! Some other stuff that looked good, but my dinner companion held out on me!

******
Well this is interesting...From a mostly-lurking Moron who has sent along a lot of very interesting food stuff. Let's call him "M.F."

So, a few weeks ago, while browsing Farcebook Marketplace, I came across a BNIB dry ager. It was a prototype that had been featured on Shark Tank. Got it for a pretty good price and decided to try it. Got a decent prime rib from my local butcher, and today it was aged 33 days. For comparison, I had an exceptional prime rib I got at the grocery store a couple weeks ago when they were on sale. I cut both into 2" thick steaks and did them reverse-seared on my charcoal grill.
I lost a lot of trim from the dry ager. Doing it again, I would be sure to remove the cap as air got into the space between the cap and the main roast and ruined a lot of meat. I probably lost 50% in trim, which I expected a certain amount of loss, anyway.

This is the control...pretty obvious difference!

And doesn't this look tasty!

******
Oh boy...this is punishment for something you did in a past life.

[Hat Tip: M.F.]

******
Well this looks pretty tasty! My plan was to try it last night, but the auguries were ominous and we went out to dinner instead. Good food...crap service...fun people watching (I saw my plumber!).

It looks like a solid dish, and the chef seems to know what she is doing.

Southern Comfort: Chicken and Dumplings

The dumplings are really easy too, so you have no excuse!

******
Eat A Bag of Dick's!®

[Hat Tip: Someone Who Prefers Not To Be Named]

******
The oyster imperative remains in effect, and send pork rib roasts with the pork belly attached, carrots that don't taste like stalky chalk (and speaking of vegetables; were all of our snap peas stolen by space aliens?), garlic...lots of garlic! (and basil! My basil did not do well this year!), well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

And don't think that the rest of you are off the hook with maple syrup and French Toast: so why don't you put maple syrup on your steaks and chops and chicken?

And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at December 10, 2023 04:00 PM (fwDg9)

2 I'll fetch 'em.

Posted by: Grumpy and Recalcitrant at December 10, 2023 04:02 PM (qPw5n)

3 I'm, uhh, very interested in those chips.

Posted by: Barack Obama at December 10, 2023 04:03 PM (P9pDS)

4 Meat

That is all

Posted by: Martini Farmer at December 10, 2023 04:05 PM (Q4IgG)

5 I made baked spaghetti last night, and so it will be 4 meals in a row*. Heaven.

* Spaghetti isn't just for breakfast anymore.

Posted by: goatexchange at December 10, 2023 04:06 PM (hyS0X)

6 I'm dithering between preparing a standing rib roast and a beef tenderloin for the family Christmas. I've done both, and like both, so it's really just a question of which more people prefer, and how much time and effort to put into it.

I finally broke down and got an IR thermometer so I can measure the T of my cast iron pan. I typically favor a reverse sear in the oven, but I'm tempted to try a tenderloin, seared in the pan before putting it in the oven. Chef Jean Pierre has a good how-to.
https://tinyurl.com/8syyx8s6

Posted by: Archimedes at December 10, 2023 04:06 PM (CsUN+)

7 The meat looks spectacular.

Posted by: That Northernlurke embracing the suckd at December 10, 2023 04:06 PM (hCt6Y)

8 Been years since had prim rib
Ohh well, wanted to make cheesesteak but they didn't or I couldn't find shaved rib eye so it's pizza as they had dough 2 for 1, couldn't pass that up.

Posted by: Skip at December 10, 2023 04:06 PM (fwDg9)

9
Your level of self sufficiency is inspiring to everyone.

:: Begins singing "When Your Smiling" ::

Posted by: Mel Torme at December 10, 2023 04:08 PM (enJYY)

10 Slow today, got distracted watching a video about restoring old computer hardware. Thanks for being on the ball, Skip.

Posted by: Grumpy and Recalcitrant at December 10, 2023 04:08 PM (qPw5n)

11 Looks like Dick's is still around. First time I saw that, Iowahawk had posted something about Dick's restaurant and its burgers:

"Take home a bag of Dick's today!"

Posted by: Additional Blond Agent, STEM Guy at December 10, 2023 04:10 PM (/HDaX)

12 Hello foodies

Posted by: Pete Bog at December 10, 2023 04:11 PM (2mXLA)

13 Nom!!!!

Posted by: Diogenes at December 10, 2023 04:13 PM (W/lyH)

14 Pretty excited! Gigi and the youngest grand daughter made fudge brownies this afternoon so, I'm gonna reciprocate and make some bacon wrapped scallops and some mushroom risotto tonight for Gigi.

Then have a glass of milk with dessert and a fud coma...

Posted by: CrotchetyOldJarhead at December 10, 2023 04:15 PM (YRsIm)

15 "May you live as long as you want, and never want as long as you live" is an Irish toast.
Eggs, bread, cinnamon, and maple syrup is a French toast.

Posted by: Diogenes at December 10, 2023 04:15 PM (W/lyH)

16 hiya

Posted by: JT at December 10, 2023 04:17 PM (T4tVD)

17 Looks like Dick's is still around. First time I saw that, Iowahawk had posted something about Dick's restaurant and its burgers:

"Take home a bag of Dick's today!"
Posted by: Additional Blond Agent, STEM Guy at December 10, 2023 04:10 PM (/HDaX)

And wash it down with a Dicken's cider. Because nothing beats a good Dicken's cider.

Posted by: Diogenes at December 10, 2023 04:18 PM (W/lyH)

18 Kosher salt encrusted prime rib is the very best.

Posted by: Ben Had at December 10, 2023 04:18 PM (HTgTz)

19 That prime rib is bound up like Gulliver.

Christmas is really sneaking up on me this year. Or maybe I've been deliberately looking in a different direction. No tree yet, and just now thinking about where we're gonna score the prime rib.

Posted by: Miley, okravangelist at December 10, 2023 04:20 PM (Mzdiz)

20 Hi, Chef. Made a dish today that made me think of you

Posted by: Ben Had at December 10, 2023 04:20 PM (HTgTz)

21 Japanese guy doesn't peel the onions? Is it just there for flavor or something? ...

Posted by: illiniwek at December 10, 2023 04:22 PM (Cus5s)

22 18 Kosher salt encrusted prime rib is the very best.
Posted by: Ben Had at December 10, 2023 04:18 PM (HTgT

Yup

Posted by: It's me donna at December 10, 2023 04:22 PM (n2vyf)

23 To me, the taste and feel of fat in my mouth is gross.

Posted by: Ronster at December 10, 2023 04:22 PM (PxJlx)

24 Kosher salt encrusted prime rib is the very best.
Posted by: Ben Had at December 10, 2023 04:18 PM (HTgT

Yup
Posted by: It's me donna at December 10, 2023 04:22 PM (n2vyf)

Concur!!!

Posted by: Diogenes at December 10, 2023 04:22 PM (W/lyH)

25 1st use of the pizza oven this year last Friday with 2 other couples. I bought almond and mesquite wood, never tried them in the oven before. They both burn well; but, I have to split the almond so that it lights more quickly, when tossed on top of the coals.
A great start to the pizza oven season!

Posted by: AZ deplorable moron at December 10, 2023 04:22 PM (eh/tP)

26 Trying a new Italian restaurant tonight. Folks have been raving about it.

I'll withhold judgement until I hear the staff screaming at each other from the kitchen

Posted by: Tonypete at December 10, 2023 04:23 PM (J47y1)

27 why don't you put maple syrup on your steaks and chops and chicken?

Fried chicken on a waffle with maple syrup is a classic !

Posted by: Next2Nothing at December 10, 2023 04:24 PM (tA1/w)

28 I like prime rib, but I do think steak is better, even with catsup.

No like bear claw.

Oh look, Martini Time! One olive only please.

Posted by: Hairyback Guy at December 10, 2023 04:24 PM (R/m4+)

29 Used to visit New Hope fairly frequently, every now and then would walk across the bridge to Lambertville but seem to have missed Anton's.

Posted by: kallisto at December 10, 2023 04:27 PM (1H/7H)

30 MMM, that looks like a nice rib dinner.
Never heard of a dry ager.
This post looks like it cost about $200 minimum, LOL.
Shrimp 'n grits tonight will be served by moi.

Posted by: gourmand du jour at December 10, 2023 04:28 PM (MeG8a)

31 You know, if we used guns to shoot our prime ribs then consulted the Deplorable Gourmet to cook while watching movies.... we could fuse the entire weekend into one thread.

Just saying.

Posted by: goatexchange at December 10, 2023 04:30 PM (hyS0X)

32 Manischewitz Lentil soup, just add water!

Posted by: Eromero at December 10, 2023 04:30 PM (7OLR2)

33 All of this talk of Yorkshire whatnot sounds like foreign infiltration.

In America, G_d gave us biscuits and cornbread.

Dumplings are universal and even ET travels across spacetime for Grandma's recipe.

Posted by: Dr. Bone at December 10, 2023 04:31 PM (klzFH)

34 18 Kosher salt encrusted prime rib is the very best.
Posted by: Ben Had

It's good, but then you can't use the drippings. Publius and I wrestle with that every year, and there's just no avoiding the fact that if you put anything resembling a salt crust on it, the drippings are too salty.

Posted by: Miley, okravangelist at December 10, 2023 04:31 PM (Mzdiz)

35 Friends took me to a restaurant that served aged beef. My unsophisticated palate didn't enjoy it

Posted by: Ben Had at December 10, 2023 04:32 PM (HTgTz)

36 still exploring ways to use the microwave, mainly to cut down on dishes to wash.

Latest item was inspired when I found some of mom's Corningware stashed away. She had these cute little casseroles, about 6 inches square. I buttered the insides and cracked 2 eggs in them. Nuked for about a minute. Took the dish out, broke the yolks and flipped the eggs over, added some shredded Cheddar cheese. Nuked for about half a minute more.
Let it sit a minute, added a piece of toast on top (trimmed to fit the dish), a dash of Hank's sauce...and the breakfast dish was ready to serve.

One dish cooking, less than ten minutes to make, super easy clean up. It tasted good too. If you want you can add any garnish you want: a dollop of sour cream atop the toast w/ green onions, etc.

Posted by: kallisto at December 10, 2023 04:34 PM (1H/7H)

37 Should go get started making pizza

Posted by: Skip at December 10, 2023 04:34 PM (fwDg9)

38 Driving through Missouri for Thanksgiving I found a 1916 Royal Baking Powder pamphlet for One Thin Dime at the Rolla library sale. Finally found time to delve into it this weekend while listening to Christmas music (current Christmas music: Cab Calloway, Minnie the Moocher. It involves gifts…)

Green Pepper Catsup: Fill a porcelain-lined kettle of ten pounds capacity with green peppers—the hot variety. Crush a tablespoonful each of cloves, allspice and mace and stew among the peppers, adding four large onions cut fine. Fill the kettle with vinegar and set on to boil until the peppers can be readily mashed. Set aside to cool, keeping the kettle carefully covered, and when cool dip up the contents into a sieve and rub through until nothing remains in the sieve but seeds and skins. Bottle and cork tightly.

I made a ¼ recipe using jalapeños. It is numbingly hot but with nice flavor. It’s hot sauce. I assumed “stew” was a typo for “strew”, that a ten-pound capacity kettle is five quarts. I ended up with three pints; I canned them like a relish, but without salt or sugar I’m storing it in the fridge.

Posted by: Stephen Price Blair at December 10, 2023 04:35 PM (EXyHK)

39 Nigella uses the microwave when she cooks, she calls it the "meecro-wah-vay" to give it some continental elan.

Posted by: kallisto, making a great effort to ignore the bear paw at December 10, 2023 04:36 PM (1H/7H)

40 Bulleit Rye for an outstanding whiskey at a good price.

I think if one were to prepare dog's ass like that bear paw it would probably taste pretty good; that does not mean that I am going to eat it.

Posted by: Toothless Appalachian Cat Prick at December 10, 2023 04:36 PM (u0OdI)

41 My parents had this silver serving dish for roast prime rib, that had decorative cut-outs to capture the roast beef juices. The meal ended with bread rolls soaked in the au jus and then passed around, signifying the end of the meal, and the dessert phase.

My guess is, medical schools around the country have entire blocks of instruction dedicated to just how unhealthy that practice is.

Fuck 'em. it was delicious.

Posted by: goatexchange at December 10, 2023 04:36 PM (hyS0X)

42 I like lamb, but it's been hard to find lately... and not just Thanksgiving - Passover - Christmas either. It's all the time. Since early this year.

Posted by: Martini Farmer at December 10, 2023 04:37 PM (Q4IgG)

43 Baked a few loaves of Italian bread again this week. Easy-peasy one couple hour rise, baked in a hot oven for 40 minutes - perfection. Crusty and chewy. You know your eating something when you bite into it.

Posted by: Tonypete at December 10, 2023 04:37 PM (J47y1)

44 hey I like food
ok

Posted by: Don Black at December 10, 2023 04:38 PM (geLO8)

45 I also just finished two other recipes from the Royal Baking Powder book: a batch of ginger snaps made by boiling molasses first and then mixing the flour and ginger (and of course Royal Baking Powder) in. And a “transparent pie” which is egg yolk, butter, and sugar flavored with nutmeg and brandy. If the pie is as good as the raw filling, it’s going to be very good.

Ginger snaps require patience. Once they come out, they get better every minute as they crisp up.

Posted by: Stephen Price Blair at December 10, 2023 04:38 PM (EXyHK)

46 I bought a , you can't really call it a loaf, of panatone to make French toast.

Posted by: Ben Had at December 10, 2023 04:40 PM (HTgTz)

47 Martini, i like your style.... and I am heading to Bardstown in July, meeting my brothers for Bourbon Trail, Part II.

Posted by: goatexchange at December 10, 2023 04:40 PM (hyS0X)

48 I bought a , you can't really call it a loaf, of panatone to make French toast.
Posted by: Ben Had

Do you powder sugar the hell out of it before slicing it up?

Posted by: Tonypete at December 10, 2023 04:42 PM (J47y1)

49 Posted by: Stephen Price Blair at December 10, 2023 04:38 PM (EXyHK)

I wonder why cookbooks of the 1960s-70s were so gelatin-haooy?

Posted by: kallisto, making a great effort to ignore the bear paw at December 10, 2023 04:43 PM (1H/7H)

50 My older brother insists we watch this barbaric endeavor called football so I'm mixing up a beefeater gin and tonic and preparing the venison backstrap for a halftime supper.

Posted by: Dr. Bone at December 10, 2023 04:43 PM (klzFH)

51 I wonder why cookbooks of the 1960s-70s were so gelatin-haooy?
Posted by: kallisto

Had to do something with all those copper colored jello forms hanging on the walls.

Posted by: Tonypete at December 10, 2023 04:43 PM (J47y1)

52 Isn't "aged" beef, what we call jerky? I don't get it.

Posted by: Marcus T at December 10, 2023 04:43 PM (OZtA4)

53 Friends took me to a restaurant that served aged beef. My unsophisticated palate didn't enjoy it

Posted by: Ben Had at December 10, 2023 04:32 PM (HTgTz)

There is huge variation in aging. I have had 28 day aged beef that was superb, and I have had 28 day aged beef that was too funky, and I have had 28 day aged beef that was boring.

Posted by: CharlieBrown'sDildo at December 10, 2023 04:44 PM (sM1IA)

54 gelatin heavy

Posted by: kallisto, making a great effort to ignore the bear paw at December 10, 2023 04:44 PM (1H/7H)

55 Tonypete, this is my first time for trying it as french toast. What does the powdered sugar do?

Posted by: Ben Had at December 10, 2023 04:44 PM (HTgTz)

56 Tonight will be lentil soup, eurobread, and for dessert…….bourbon.

Posted by: Eromero at December 10, 2023 04:45 PM (7OLR2)

57 Tonypete, this is my first time for trying it as french toast. What does the powdered sugar do?
Posted by: Ben Had

Make it sweeter?

Dunno really. We just always coated the entire panettone with the sugar before eating.

Posted by: Tonypete at December 10, 2023 04:46 PM (J47y1)

58 Bulleit Rye for an outstanding whiskey at a good price.

I think if one were to prepare dog's ass like that bear paw it would probably taste pretty good; that does not mean that I am going to eat it.

Posted by: Toothless Appalachian Cat Prick at December 10, 2023 04:36 PM (u0OdI)

Correct on both points!

Buffalo Trace is another big name that is always a good choice.

And...the bear paw is an affectation. I think the desire is to eat food that is as close to alive...or that appears to be...as one can manage. Thus the disgusting live fish fries and eating octopus that is alive and....

It's vile.

Posted by: CharlieBrown'sDildo at December 10, 2023 04:46 PM (sM1IA)

59 Ben Had, one year auntie gifted us a chocolate-filled panettone. I claimed that bad boy for myself and wouldn't let anyone near it. It took about 3 days for me to demolish it and it left me with a new roll around my belly but boy was it worth it!

I looked it up online and it costs about 40 bucks.

Posted by: kallisto, making a great effort to ignore the bear paw at December 10, 2023 04:46 PM (1H/7H)

60
Publius and I wrestle with that every year, and there's just no avoiding the fact that if you put anything resembling a salt crust on it, the drippings are too salty.

My mother used to make ham gravy with the drippings from a baked ham. It was somewhat salty, yes, but delicious on mashed baked rutabagas!

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 10, 2023 04:47 PM (cOy8+)

61 Posted by: Tonypete at December 10, 2023 04:46 PM (J47y1)

you're just supposed to dust the top with powdered sugar. Some people use a decorative stencil to make it look purty.

We used to just take slices of mom's panettone and toast it, then butter it. I imagine if you use it to make French toast, it's the same as using brioche or challah.

Posted by: kallisto, making a great effort to ignore the bear paw at December 10, 2023 04:49 PM (1H/7H)

62 A shopper pointed this out to me at the local store. A regular quart of Hellman's real mayo is $11.95! Their lite version is the same price and the squeze bottle is $6.95. The other brand were more reasonable but still $5 a quart. She grabbed the cheap stuff. I told her it's going to get worse.

Posted by: Notsothoreau at December 10, 2023 04:49 PM (t0dV9)

63 Fuck 'em. it was delicious.

Posted by: goatexchange at December 10, 2023 04:36 PM (hyS0X)

I do that as often as I can, especially when I have fresh-baked bread available.

Posted by: CharlieBrown'sDildo at December 10, 2023 04:49 PM (sM1IA)

64 Much as I like prime rib/ribeye, here's hoping the local Costco has a loin primal or two for sale around Christmas.

I have a hankerin' to do a Beef Wellington.

Posted by: Additional Blond Agent, STEM Guy at December 10, 2023 04:50 PM (/HDaX)

65 I wonder why cookbooks of the 1960s-70s were so gelatin-haooy?

A lot of what it used to do has been replaced with specialty foods that we don’t even think of as specialty any more. No one makes stabilized whipped cream with gelatin any more because you can buy whipped topping instead.

But gelatin, with whipped cream or sour cream or (later) yogurt, can turn fruit purée or juice into a light, ice-cream-like dessert easily. And any recipe that people have trouble with setting, like pudding or pie filling, add some gelatin to it and it is far more likely to come out correctly and not runny.

In the seventies, at least, food economy was a big deal, and gelatin makes leftovers last a lot longer by protecting it from air. It also stretches food into larger amounts. A one- or two- serving amount of meat and vegetables, turned into a gelatin mold, becomes four to six servings. I think gelatin killed the idea of aspic. Once gelatin went to the masses, it was déclassé.

I compared the 1963 and the 1973 Jell-O cookbooks at the link in my nic.

Posted by: Stephen Price Blair at December 10, 2023 04:51 PM (EXyHK)

66 I have a hankerin' to do a Beef Wellington.

Posted by: Additional Blond Agent, STEM Guy at December 10, 2023 04:50 PM (/HDaX)

Talk to NaturalFake and nurse ratched. I think both of them have made it recently.

Posted by: CharlieBrown'sDildo at December 10, 2023 04:51 PM (sM1IA)

67 Much as I like prime rib/ribeye, here's hoping the local Costco has a loin primal or two for sale around Christmas.
Posted by: Additional Blond Agent

I am dreading shopping at Costco from now until the first of the year. It's a madhouse.

Posted by: Tonypete at December 10, 2023 04:52 PM (J47y1)

68 Isn't "aged" beef, what we call jerky? I don't get it.
Posted by: Marcus T at December 10, 2023 04:43 PM (OZtA4)

Nope. There's a difference. When they make beef jerky, the beef doesn't actually rot.

Posted by: Cicero (@cicero43) at December 10, 2023 04:52 PM (hiMh5)

69 Outside of Cheyenne near the Colorado border there's a place called The Senators Steakhouse which is part off the Terry Bison Ranch. They make a fantastic prime rib.

Posted by: Marcus T at December 10, 2023 04:52 PM (OZtA4)

70 New cookie recipe made this week and donated (2/3) to a low income senior center.

Candy Cane Sugar Cookies
https://laurenslatest.com/candy-cane-crinkles/

Subbed the butter for vegan butter - doubled the recipe and made TB size cookies and cooked 2 minutes longer. They are AWESOME! Spouse LOVES them. I hate candy canes and any peppermint cookies b/c peppermint extract is godawful...and this cookie doesn't use that, but allows a vanilla sugar snowball cookie to be enhanced by candy canes (and I admit, I bought nice ones).

If you can't stand the overwhelmingness of peppermint flavor at Christmas, try these. They have just the minty-freshness you want, with none of the toothpaste.

Posted by: Nova Local at December 10, 2023 04:52 PM (exHjb)

71 Much as I like prime rib/ribeye, here's hoping the local Costco has a loin primal or two for sale around Christmas.

The trick is to go to Costco close enough to Xmas that you don't need to freeze the meat, but not so close that you are there with 10M of your closest friends.

Posted by: Archimedes at December 10, 2023 04:52 PM (CsUN+)

72 I have a hankerin' to do a Beef Wellington.

Posted by: Additional Blond Agent, STEM Guy at December 10, 2023 04:50 PM (/HDaX)

FUN HISTORICAL FACT: Napoleon had a beef with Wellington.

Posted by: Cicero (@cicero43) at December 10, 2023 04:53 PM (hiMh5)

73 If you can't stand the overwhelmingness of peppermint flavor at Christmas, try these. They have just the minty-freshness you want, with none of the toothpaste.

Posted by: Nova Local at December 10, 2023 04:52 PM (exHjb)

Mint does not belong in food. And that includes you loons who eat mint jelly with lamb.

Posted by: CharlieBrown'sDildo at December 10, 2023 04:54 PM (sM1IA)

74 Ageing meat involves temperature change. It's eort of like late fall weather. It goes down to almost freezing and warmer temperature for several hours. I don't know the cycle for commercial processors. Old timers used to butcher a beef late fall and let it hang in the barn.

Posted by: Notsothoreau at December 10, 2023 04:54 PM (t0dV9)

75 Talk to NaturalFake and nurse ratched. I think both of them have made it recently.
Posted by: CharlieBrown'sDildo at December 10, 2023 04:51 PM (sM1IA)

If they want to let fly with their favorite recipe version(s), I'm all ears. I've done a couple already and at the moment, I'm partial to Tyler Florence's recipe but I'd try other versions if they look good.

Posted by: Additional Blond Agent, STEM Guy at December 10, 2023 04:55 PM (/HDaX)

76 I made a bourbon/dried fruit compote that will go nicely on the panettone

Posted by: Ben Had at December 10, 2023 04:55 PM (HTgTz)

77 The trick is to go to Costco close enough to Xmas that you don't need to freeze the meat, but not so close that you are there with 10M of your closest friends.
Posted by: Archimedes at December 10, 2023 04:52 PM (CsUN+)

Arrrghhh, don't remind me.

Posted by: Additional Blond Agent, STEM Guy at December 10, 2023 04:55 PM (/HDaX)

78 31 You know, if we used guns to shoot our prime ribs then consulted the Deplorable Gourmet to cook while watching movies.... we could fuse the entire weekend into one thread.

Just saying.

Posted by: goatexchange at December 10, 2023 04:30 PM (hyS0X)
----
If you do a lot of drinking then you may end up jumbling up all those steps with hilarious/serious consequences.

Posted by: Ciampino - Disinformation is not as good as datainformation ... at December 10, 2023 04:57 PM (qfLjt)

79 My wife, an evil Brit, made authentic Beef Wellington a couple years ago, for Christmas. She made two 'loaves', one of which, as a nod to my particular tastes, was almost raw. Blue Rare for the win.

Posted by: goatexchange at December 10, 2023 04:57 PM (hyS0X)

80 Mint does not belong in food. And that includes you loons who eat mint jelly with lamb.
Posted by: CharlieBrown'sDildo at December 10, 2023 04:54 PM (sM1IA)

Fresh garden mint is where it's at. I use it 100 ways.

But mint extracts, particularly peppermint ones, don't belong in food. In fact, almost no extracts do. Most are awful if you haven't made them yourself or spent a bundle...

Posted by: Nova Local at December 10, 2023 04:58 PM (exHjb)

81 "If I do a lot of drinking...." HA! good one.

You know that Bulleit Rye, mentioned up-thread? yeah, I buy it 1.7L at a time.....

Posted by: goatexchange at December 10, 2023 04:59 PM (hyS0X)

82 I have two quarts of cherries in simple syrup and brandy that I put up this summer. Will try them for the holidays. I had some leftover syrup so I used it with some pears. That's as fancy as I will get.

The town is having a "cookie crawl". It's $25. You get a bag and a list of all the participating stores. You get a cookie at each store and I suspect these are all homemade.

Posted by: Notsothoreau at December 10, 2023 05:00 PM (t0dV9)

83 > Martini, i like your style.... and I am heading to Bardstown in July, meeting my brothers for Bourbon Trail, Part II.
Posted by: goatexchange
______________

Awesome. I'm not far from Bardstown. There's a distillery in the nearby town; Boundary Oak. Never been there. I need to rectify that.

Posted by: Martini Farmer at December 10, 2023 05:00 PM (Q4IgG)

84 Hey CBD!

What was your recipe for that pork rib roast?

This year we've got a full crew so I'll make a rib roast with YP. And I'm thinking of PRR as 2nd meat. I was thinking Criwn Rib Roast but the PRR you pictured looked awfully good

Posted by: naturalfake at December 10, 2023 05:03 PM (QzZeQ)

85 72

FUN HISTORICAL FACT: Napoleon had a beef with Wellington.

Posted by: Cicero (@cicero43) at December 10, 2023 04:53 PM (hiMh5)
----
But was Wellington wearing rubber boots?

Posted by: Ciampino - Dis 'n Data at December 10, 2023 05:04 PM (qfLjt)

86 82 I have two quarts of cherries in simple syrup and brandy that I put up this summer. Will try them for the holidays. I had some leftover syrup so I used it with some pears. That's as fancy as I will get.

The town is having a "cookie crawl". It's $25. You get a bag and a list of all the participating stores. You get a cookie at each store and I suspect these are all homemade.
Posted by: Notsothoreau at December 10, 2023 05:00 PM (t0dV9)

I would do that for the spouse to get all the flavors I can't cook (like toffee, butterscotch, milk chocolate, etc)...

Posted by: Nova Local at December 10, 2023 05:05 PM (exHjb)

87 Food is important. Can't live without it. I am currently making New England Clam Chowder in the slow cooker, from a recipe linked here a couple of weeks ago. Starting to smell good. I previously made Manhattan chowder from a recipe from the same source. It was...suboptimal. Too many carrots, too much celery, too much onion, and was just plain bland. Will try again in future, because I do love a good Manhattan chowder. Maybe use Rotel instead of the other canned 'maters?

Posted by: Alberta Oil Peon at December 10, 2023 05:07 PM (yQ7To)

88
Plain old meat ball sandwiches for dinner tonight. After an hour on the treadmill today any food tastes great. Surprisingly neither the wife or I could complete the entire sandwich.

Toasted roll, garlic, sauce, meatballs, provolone cheese. Sorta comfort foodish. Maybe a very thin slice of Aldi's cheesecake for dessert.

Oops. That very thin slice equals an hours calorie burn on the treadmill.

Posted by: Divide by Zero at December 10, 2023 05:07 PM (enJYY)

89 Currently we're making

George Washington's Eggnog, so it has time to age.

Also making My Grandma's Lebkuchen cookies right now for the same reason.

Christmas is coming!!!!

Posted by: naturalfake at December 10, 2023 05:07 PM (QzZeQ)

90 @83- goatexchange and Martini Farmer
You guys just gave an idea for blowing lotto money, if I had any. Buy Mrs. E a new Corvette, visit the Corvette museum, do the Bourbon Trail, and visit the caverns.

Posted by: Eromero at December 10, 2023 05:08 PM (7OLR2)

91 And I'm thinking of PRR as 2nd meat.

Posted by: naturalfake at December 10, 2023 05:03 PM (QzZeQ)

Day before:

Cross hatch the fat.
Salt and pepper (and a lot!)
Thyme and Rosemary.

Sous Vide for at least 4 hours at 140 degrees.

Chill and refrigerate.

Day of:

Let the roast come to room temperature, then dry it. Spread with a mixture of Dijon mustard and either Agave or brown sugar, then finish on the grill.

Posted by: CharlieBrown'sDildo at December 10, 2023 05:08 PM (sM1IA)

92 That would be the Pork Rib Roast from last week

Posted by: naturalfake at December 10, 2023 05:09 PM (QzZeQ)

93 I would think Wellington Boots are leather as rubber wasn't invented yet

Posted by: Skip at December 10, 2023 05:10 PM (fwDg9)

94 Looks like Dick's is still around. First time I saw that, Iowahawk had posted something about Dick's restaurant and its burgers:

"Take home a bag of Dick's today!"
Posted by: Additional Blond Agent, STEM Guy at December 10, 2023 04:10 PM (/HDaX)

For a very few years, back in the 1980's, there was a lone burger joint in Calgary called "Big Dicks", run by a tall Brit who wore his hair in what can only be called a white-boy Afro. The burgers and hand-chipped potatoes were awesome.

Posted by: Alberta Oil Peon at December 10, 2023 05:10 PM (yQ7To)

95 Mint does not belong in food. And that includes you loons who eat mint jelly with lamb.
Posted by: CharlieBrown'sDildo at December 10, 2023 04:54 PM

Speaking as a Greek, who regards mint jelly as an offense against God and man, I can say with conviction, you are wrong and should seek culinary help.

Posted by: RedMindBlueState at December 10, 2023 05:11 PM (aQy7p)

96 So.

I really REALLY wanted a BLT for lunch today.

Fried the bacon, set off the smoke alarm because I turned my back to tend to the caterwauling Lucy the Fink. Sliced the tomato. Grabbed the lettuce. Toasted the whole wheat bread.

Mayo. Where's the fucking mayo? I'm out?!?! How does that even happen?

Ok nurse calm down. Kindltot has told you a thousand times, mayo is easy. You can make it yourself.

So. I threw in an egg and apple cider vinegar and some mustard into a coffee cup and used my hand blender (I used to have a food processor, but, it pissed me off, so it got the woodpecker treatment) and blended away and then drizzled in olive oil.

Pretty damn good. Next time I will use a lighter oil. I hate corn oil. And peanut oil seems tasteless and useless. Any suggestions?

Anyway, the BLT was saved. And really good. Because when you want a BLT, you need to just do it.

Posted by: nurse ratched at December 10, 2023 05:12 PM (OnhE9)

97 88
Plain old meat ball sandwiches for dinner tonight. After an hour on the treadmill today any food tastes great. Surprisingly neither the wife or I could complete the entire sandwich.

Toasted roll, garlic, sauce, meatballs, provolone cheese. Sorta comfort foodish. Maybe a very thin slice of Aldi's cheesecake for dessert.

Oops. That very thin slice equals an hours calorie burn on the treadmill.
Posted by: Divide by Zero at December 10, 2023 05:07 PM (enJYY)

I made meatball subs Monday and you'd think my kids died and went to heaven. I used Trader Joe's meatballs, which my kids have declared the best premade meatball on the market.

Roll, fresh spinach, chopped red onion, and pickled banana peppers laid down as a bed ala Subway, meatballs with sauce on top with mozza and parm (or nutritional yeast for me) - kids had 3rds...

Posted by: Nova Local at December 10, 2023 05:12 PM (exHjb)

98 Get a really large bag and sous vide that rib roast to a perfect 131F (8 hours). Pat it dry then brown it at 550F for about 8 minutes immediately before serving.

You won't get drippings worth a damn though, so cut off some fat cap and render it down yourself while the sous vide is going.

Posted by: can of spam at December 10, 2023 05:12 PM (7oNMO)

99 Thank you, sir!

Posted by: naturalfake at December 10, 2023 05:13 PM (QzZeQ)

100 All of this talk of Yorkshire whatnot sounds like foreign infiltration.

In America, G_d gave us biscuits and cornbread.

Dumplings are universal and even ET travels across spacetime for Grandma's recipe.
Posted by: Dr. Bone at December 10, 2023 04:31 PM (klzFH)

I could never comprehend how they could make such tasty buns out of those yappy little dogs.

Posted by: Alberta Oil Peon at December 10, 2023 05:13 PM (yQ7To)

101 he is left with Yorkshire biscuits. Yes, that has happened to me

I'm sure bluebell is looking askance even as we speak.

Posted by: Duncanthrax at December 10, 2023 05:13 PM (eP/Mn)

102 Oh, now I recall what is new in household. I reported that the missus came home with a quart of almond milk egg nog (booze free). Being the open minded type I gave it a try. Dosed it with some brandy (some inexpensive stuff, suitable for nog) and gave it a go. While completely drinkable and tasty, the mouth feel is all wrong. It pours faster than a standard nog. I suppose it is somewhat healthier, cardio-wise than traditional nog, but if texture and mouth feel is important to you, give it a pass. The missus also came home with 1.7 liter of brandy, which I drink without nog.

Posted by: gourmand du jour at December 10, 2023 05:13 PM (MeG8a)

103 >>>31 You know, if we used guns to shoot our prime ribs then consulted the Deplorable Gourmet to cook while watching movies.... we could fuse the entire weekend into one thread.

Just saying.

Posted by: goatexchange at December 10, 2023 04:30 PM (hyS0X)
----
If you do a lot of drinking then you may end up jumbling up all those steps with hilarious/serious consequences.

Posted by: Ciampino - Disinformation is not as good as datainformation ...

>The only flaw in your reasoning, or more likely oversight, is boobies.

Posted by: Dr. Bone at December 10, 2023 05:14 PM (klzFH)

104 This talk of pork rib roast is making me hungry.

Posted by: RedMindBlueState at December 10, 2023 05:14 PM (aQy7p)

105 I would think Wellington Boots are leather as rubber wasn't invented yet

I think rubber had been around for a long time, as sort of a novelty. It just had no practical use until vulcanization was discovered.

The discovery (or invention?) of vulcanization set off a mad rush for wild sources of rubber as prices skyrocketed, since rubber plantations took more than a decade to come on line.

Posted by: Cicero (@cicero43) at December 10, 2023 05:15 PM (hiMh5)

106 Afternoon, Horde...

My culinary adventures this week involved a decent catered lunch for the Faculty Awards Ceremony along with the Chancellor's Holiday Brunch.

Say what you like about campus dining facilities, but ours does quite a good spread when they are motivated to do so. I'm sure it had nothing to do with the Chancellor being at both events.

Posted by: "Perfessor" Squirrel at December 10, 2023 05:15 PM (BpYfr)

107 Nurse,
Buy some light olive oil. I use it just for making mayo.

Posted by: Notsothoreau at December 10, 2023 05:15 PM (t0dV9)

108 Oh, now I recall what is new in household. I reported that the missus came home with a quart of almond milk egg nog (booze free). Being the open minded type I gave it a try. Dosed it with some brandy (some inexpensive stuff, suitable for nog) and gave it a go. While completely drinkable and tasty, the mouth feel is all wrong. It pours faster than a standard nog. I suppose it is somewhat healthier, cardio-wise than traditional nog, but if texture and mouth feel is important to you, give it a pass. The missus also came home with 1.7 liter of brandy, which I drink without nog.
Posted by: gourmand du jour at December 10, 2023 05:13 PM (MeG8a)
---
I can never bring myself to drink any kind of milk other than whole milk. As you point out, mouth feel can be quite important. Lowfat (2%) is about the only alternate form of milk I can tolerate.

Eggnog should be thick and creamy.

Posted by: "Perfessor" Squirrel at December 10, 2023 05:17 PM (BpYfr)

109 102 Oh, now I recall what is new in household. I reported that the missus came home with a quart of almond milk egg nog (booze free). Being the open minded type I gave it a try. Dosed it with some brandy (some inexpensive stuff, suitable for nog) and gave it a go. While completely drinkable and tasty, the mouth feel is all wrong. It pours faster than a standard nog. I suppose it is somewhat healthier, cardio-wise than traditional nog, but if texture and mouth feel is important to you, give it a pass. The missus also came home with 1.7 liter of brandy, which I drink without nog.
Posted by: gourmand du jour at December 10, 2023 05:13 PM (MeG8a)

if you have to go nondairy (which I do), my kids have declared coconut nog the best (they had the nut ones before my nut allergy but never liked them, but now they request the coconut one). We're on our 2nd container of the So Delicious one. It is thinner (it's 1/2 the calories), but coconut goes best with the spices you expect in eggnog. Go all in with coconut rum if you want to continue to highlight that extra flavor of the nog...

Posted by: Nova Local at December 10, 2023 05:17 PM (exHjb)

110 103 >>>31 You know, if we used guns to shoot our prime ribs then consulted the Deplorable Gourmet to cook while watching movies.... we could fuse the entire weekend into one thread.
Posted by: goatexchange at December 10, 2023 04:30 PM

Ahem.

Posted by: Mammiform Protuberances at December 10, 2023 05:17 PM (eP/Mn)

111 Did a nice mustard crusted, spatchcocked chicken with roasted potatoes and roasted golden beets for dinner, with an avgolemono fish soup. Feeling food coma-ish.

Posted by: RedMindBlueState at December 10, 2023 05:18 PM (aQy7p)

112 Thank you for another rocking Food Thread, CBD. The hot water has been circulating here in the illustrious SuperMayorSuperRon Mansion. I did two sets of ribs in the sous vide, thank you CBD for past coaching advise, and the SuperRon family
will feast upon these throughout this week.

Happy Hanukkah to all who are celebrating!

Posted by: SuperMayorSuperRonNirenberg-Santa Is A Fat Man, I Am A Buff Mayor at December 10, 2023 05:19 PM (kmCI6)

113 The Bag-O-Richards is hilarious!

Posted by: SuperMayorSuperRonNirenberg-Santa Is A Fat Man, I Am A Buff Mayor at December 10, 2023 05:20 PM (kmCI6)

114
I hope the world never devolves to such a point I have to make my own mayo, or butter, or virgin olive oil. The essentials of life.

Lettuce and tomato I got.

Posted by: Divide by Zero at December 10, 2023 05:20 PM (enJYY)

115 My Late Wife used to make a fantastic panettone from scratch and she wasn't even Italian. She used the bread machine. Fabulous.

Posted by: Ciampino - Dis 'n Dat at December 10, 2023 05:20 PM (qfLjt)

116 Watch Out

Numerous canvassers from Alum Baking Powder manufacturers frequently call from house to house, making so-called tests and foaming demonstrations of the raising power of their baking powder. The demonstrations have been denounced by the Pure Food Commissioners of a number of States as misleading, fraudulent and deceitful, the effect being produced by the addition of albumen to their baking powder to make it foam.

These demonstrators avoid any reference to the fact that their baking powder contains alum. In most States it is plainly required that all baking powders sold shall be plainly labeled to show their ingredients, and the term “Alum” or “Sulphate of Alumina” on the label should be sufficient notice of the true character of such products.

It is not supposed that any one would knowingly use an alum powder in the preparation of food.

Dr. Price’s Cream Baking Powder

Made from Cream of Tartar, derived from grapes.

Posted by: Stephen Price Blair at December 10, 2023 05:22 PM (EXyHK)

117 Couple minutes, sweet peppers, oregano, mozzarella and pepperoni plain tomato sauce

Posted by: Skip at December 10, 2023 05:22 PM (fwDg9)

118 Good evening, horde. Christmas tree is up, we are enjoying some wine! Yes! Hopefully we can keep that under control...

Christmas music on, fake fireplace on, lasagne in the oven. A lovely evening.

Posted by: Dash my lace wigs! at December 10, 2023 05:22 PM (OX9vb)

119 Pretty damn good. Next time I will use a lighter oil. I hate corn oil. And peanut oil seems tasteless and useless. Any suggestions?

Anyway, the BLT was saved. And really good. Because when you want a BLT, you need to just do it.
Posted by: nurse ratched at December 10, 2023 05:12 PM (OnhE9)

Sesame oil? Has a nutty taste, but light. I buy quart metal cans of it at the Asian supermarket. From Japan, not Chy-nah.

Posted by: Alberta Oil Peon at December 10, 2023 05:22 PM (yQ7To)

120 Christmas music on, fake fireplace on, lasagne in the oven. A lovely evening.
Posted by: Dash my lace wigs! at December 10, 2023 05:22 PM (OX9vb)

It was, until I heard the shocking news of a baking powder scandal.

Posted by: Cicero (@cicero43) at December 10, 2023 05:24 PM (hiMh5)

121 109
suppose it is somewhat healthier, cardio-wise than traditional nog

Posted by: gourmand du jour at December 10, 2023 05:13 PM (MeG8a)
----
Why healthier? You still going with that gov/FDA/Oil Industry tale that Dairy is bad for you? You know, like marge is good and butter bad? "Cholesterol is evil" has been debunked.
By now you should know that the opposite to "The Science" is the truth.

Posted by: Ciampino - Dis 'n Dat darum darum at December 10, 2023 05:26 PM (qfLjt)

122 Happy Hanukkah to all who are celebrating!

Posted by: SuperMayorSuperRonNirenberg-Santa Is A Fat Man, I Am A Buff Mayor at December 10, 2023 05:19 PM (kmCI6)

Huzzahh!

Posted by: CharlieBrown'sDildo at December 10, 2023 05:26 PM (sM1IA)

123 So. I threw in an egg and apple cider vinegar and some mustard into a coffee cup and used my hand blender (I used to have a food processor, but, it pissed me off, so it got the woodpecker treatment) and blended away and then drizzled in olive oil.

Pretty damn good. Next time I will use a lighter oil. I hate corn oil. And peanut oil seems tasteless and useless. Any suggestions?

Anyway, the BLT was saved. And really good. Because when you want a BLT, you need to just do it.
Posted by: nurse ratched at December 10, 2023 05:12 PM (OnhE9)

I'd use avocado oil...

Posted by: Nova Local at December 10, 2023 05:26 PM (exHjb)

124 SPBlair, always love reading about your finds. The combination of food and social history is great.

Posted by: skywch at December 10, 2023 05:27 PM (uqhmb)

125 Tree decorated Christmas carols playing Drinking a nice red wine and about to grill lamb chops for dinner A Lovely evening

Posted by: LASue at December 10, 2023 05:27 PM (Ed8Zd)

126 Maybe use Rotel instead of the other canned 'maters?
Posted by: Alberta Oil Peon at December 10, 2023 05:07 PM (yQ7To)

Possibly. Another trick to use when you want to amp up the flavor of a dish is to add just a pinch of cayenne pepper. Not enough to make it noticeably hot but just a little.

That might (no guarantees) also help with the issue.

Posted by: Additional Blond Agent, STEM Guy at December 10, 2023 05:27 PM (/HDaX)

127 Both the rotted, er, "dry-aged" beef and the bear paw look utterly disgusting. Different strokes for different folks, but damn.

Posted by: That shit is NASTY at December 10, 2023 05:28 PM (wtpA4)

128 I'm thinking the bear foot would've looked better on the bear.

Posted by: Weasel at December 10, 2023 05:30 PM (JwHpX)

129 Why healthier? You still going with that gov/FDA/Oil Industry tale that Dairy is bad for you? You know, like marge is good and butter bad? "Cholesterol is evil" has been debunked.
By now you should know that the opposite to "The Science" is the truth.
Posted by: Ciampino - Dis 'n Dat darum darum at December 10, 2023 05:26 PM (qfLjt)

For nog, it's probably more the 180 calories in 4 oz with a ton of sugar...that's a lot to splurge and then add alcohol to...

I think the fats aren't worried about...but the calories and sugars are...

Posted by: Nova Local at December 10, 2023 05:30 PM (exHjb)

130
I think by not thawing the cheese cake slice out completely I was able to cut the caloric content of that very tasty slice by about 50%.

Posted by: Divide by Zero at December 10, 2023 05:31 PM (enJYY)

131 I'd use avocado oil...
Posted by: Nova Local at December 10, 2023 05:26 PM (exHjb)

I don't care for mayo (so sue me), so I would just use a layer of avocado.

Posted by: Dash my lace wigs! at December 10, 2023 05:31 PM (OX9vb)

132 Mint does not belong in food. And that includes you loons who eat mint jelly with lamb.
Posted by: CharlieBrown'sDildo at December 10, 2023 04:54 PM

Mint in a summer watermelon, arugala and goat cheese salad is pretty great!

Posted by: LASue at December 10, 2023 05:31 PM (Ed8Zd)

133 131 I'd use avocado oil...
Posted by: Nova Local at December 10, 2023 05:26 PM (exHjb)

I don't care for mayo (so sue me), so I would just use a layer of avocado.
Posted by: Dash my lace wigs! at December 10, 2023 05:31 PM (OX9vb)

It's why I suggested avocado - I use mayo and avocado on a BLT (which I make as a BLTA)...

Posted by: Nova Local at December 10, 2023 05:32 PM (exHjb)

134 Weasel, what's cookin?

Posted by: Ben Had at December 10, 2023 05:33 PM (cxTA/)

135 Bear comes limping into Japanese kitchen: "I'm looking for the bastard that chopped my Paw!"

Posted by: Alberta Oil Peon at December 10, 2023 05:33 PM (yQ7To)

136 Posted by: Ben Had at December 10, 2023 05:33 PM (cxTA/)
----
Howdy BH! Nothing much, just a lot of work stuff. WW is cooking a store pizza for dinner!

Posted by: Weasel at December 10, 2023 05:34 PM (JwHpX)

137 I use mashed avocado mixed with finely chopped red onion for the spread for BLT.

Posted by: Ben Had at December 10, 2023 05:36 PM (cxTA/)

138 It was, until I heard the shocking news of a baking powder scandal.

Snort.

SPBlair, always love reading about your finds. The combination of food and social history is great.

Yeah, always reminds me of that history book title, A Distant Mirror. It’s so weirdly similar and yet a completely different world. Even without the Great Baking Powder Wars I’m sure that for all three of those recipes what I made is nothing like what the authors would have expected, and yet this was a cookbook designed to show off how great their product is. They had to have assumed that they gave sufficient information for their audience.

And then there’s not having a word for chili peppers or jalapeños or whatever “green peppers—the hot variety” means. It’s entirely possible I completely misinterpreted that line.

Posted by: Stephen Price Blair at December 10, 2023 05:36 PM (EXyHK)

139 I'm thinking the bear foot would've looked better on the bear.
Posted by: Weasel at December 10, 2023 05:30 PM (JwHpX)

Or do the Bear Foot Rock:

https://youtu.be/89NGbfZd1zU

Posted by: Alberta Oil Peon at December 10, 2023 05:36 PM (yQ7To)

140 Having Buttered Beef over rice and peas, divine.

Washing it down with a perfect Gimlet.

Posted by: Thomas Bender at December 10, 2023 05:39 PM (XV/Pl)

141 So. I threw in an egg and apple cider vinegar and some mustard into a coffee cup and used my hand blender (I used to have a food processor, but, it pissed me off, so it got the woodpecker treatment) and blended away and then drizzled in olive oil.

Posted by: nurse ratched at December 10, 2023 05:12 PM (OnhE9)

Homemade mayonnaise is pretty much the perfect breeding ground for food-borne-illness causing bacteria.

Posted by: CharlieBrown'sDildo at December 10, 2023 05:39 PM (sM1IA)

142 Homemade mayonnaise is pretty much the perfect breeding ground for food-borne-illness causing bacteria.
Posted by: CharlieBrown'sDildo at December 10, 2023 05:39 PM (sM1IA)

Not if you eat it all as soon as it is made...

Posted by: Alberta Oil Peon at December 10, 2023 05:41 PM (yQ7To)

143 Hollandaise sauce says hold my beer

Posted by: Ben Had at December 10, 2023 05:43 PM (cxTA/)

144 Ciampino@121: This!

it needed to be said, thank you!

Posted by: sock_rat_eez - these lying bastardi e stronzi have been lying for decades at December 10, 2023 05:43 PM (zer5o)

145 95 Mint does not belong in food. And that includes you loons who eat mint jelly with lamb.
Posted by: CharlieBrown'sDildo at December 10, 2023 04:54 PM

Speaking as a Greek, who regards mint jelly as an offense against God and man, I can say with conviction, you are wrong and should seek culinary help.

Posted by: RedMindBlueState at December 10, 2023 05:11 PM (aQy7p)
----
Asterix always had mint sauce with wild boar. English custom to have mint sauce with pork roast. Also apple sauce. I pass and enjoy the natural flavor of the pork.

Posted by: Ciampino - Disinformation is not as good as datinformation! at December 10, 2023 05:44 PM (qfLjt)

146 Homemade beef vegetable soup and fresh bread tonight.

It's fricking cold out thar.

Posted by: Martini Farmer at December 10, 2023 05:46 PM (Q4IgG)

147 Hollandaise sauce says hold my beer

Posted by: Ben Had at December 10, 2023 05:43 PM (cxTA/)

A race to the bathroom!

Posted by: CharlieBrown'sDildo at December 10, 2023 05:46 PM (sM1IA)

148 Has anyone ever tried to reverse the inner lifter, reversed it to the small end, and tie with sliced fat?

Posted by: bino at December 10, 2023 05:46 PM (4jtdv)

149 Homemade mayonnaise is pretty much the perfect breeding ground for food-borne-illness causing bacteria.
Posted by: CharlieBrown'sDildo

Only if you're a dildo

Posted by: nurse ratched at December 10, 2023 05:46 PM (5jjnE)

150 Asterix always had mint sauce with wild boar. English custom to have mint sauce with pork roast. Also apple sauce. I pass and enjoy the natural flavor of the pork.
Posted by: Ciampino - Disinformation is not as good as datinformation! at December 10, 2023 05:44 PM (qfLjt)

Horseradish with beef; apple sauce with pork, mint sauce with lamb. For whatever reason, these combinations just work. I can't seem to find ready-made mint sauce, and mint jelly is a shabby substitute. My go-to: put dried mint leaves in a shallow dish, add a little vodka, and a little rice wine vinegar. Fresh mint, if available, would be better.

Posted by: Alberta Oil Peon at December 10, 2023 05:48 PM (yQ7To)

151 Bought a new type of apple today - Pazazz apples.

Why'd I buy it? B/c Safeway wanted me to do so, b/c it (and Cosmic Crisp were a $1.49/lb, limit 4 lbs...and my kids eat a lot of apples).

Spouse was shopping with me, and said we were keeping the pretentious namers of produce in business today...(like, why Pazazz...can we not spell?).

Posted by: Nova Local at December 10, 2023 05:49 PM (exHjb)

152 Happy Hollandaise

Posted by: Bertram Cabot, Jr. at December 10, 2023 05:50 PM (63Dwl)

153 Spouse was shopping with me, and said we were keeping the pretentious namers of produce in business today...(like, why Pazazz...can we not spell?).
Posted by: Nova Local at December 10, 2023 05:49 PM (exHjb)

There has been a host of new apple varieties come into the marketplace in the last decade or so.

Posted by: Alberta Oil Peon at December 10, 2023 05:51 PM (yQ7To)

154 Any idea what that bear was walking in before you eat it?

Posted by: Skip at December 10, 2023 05:51 PM (fwDg9)

155 And I was going to buy broccoli yesterday. $7.49 a kilogram. No way, Jose.

Posted by: Alberta Oil Peon at December 10, 2023 05:52 PM (yQ7To)

156 Chopped off bear foot is pretty much the perfect breeding ground for food-borne-illness causing bacteria.

Posted by: Weasel at December 10, 2023 05:53 PM (JwHpX)

157 153 Spouse was shopping with me, and said we were keeping the pretentious namers of produce in business today...(like, why Pazazz...can we not spell?).
Posted by: Nova Local at December 10, 2023 05:49 PM (exHjb)

There has been a host of new apple varieties come into the marketplace in the last decade or so.
Posted by: Alberta Oil Peon at December 10, 2023 05:51 PM (yQ7To)

I found it's usually an excuse to charge more money for almost the same thing you used to buy...and maybe folks wised up and wouldn't spend it (and thus, my online coupon from Safeway)...

Posted by: Nova Local at December 10, 2023 05:54 PM (exHjb)

158 156 Chopped off bear foot is pretty much the perfect breeding ground for food-borne-illness causing bacteria.
Posted by: Weasel

Not to mention the frito smelling jam in between the toes.

Posted by: nurse ratched at December 10, 2023 05:54 PM (5jjnE)

159 Dum de dum. Let's see what CBD is cooking up today. OH MY GOD!!!

Posted by: Yogi at December 10, 2023 05:55 PM (vFG9F)

160 For nog, it's probably more the 180 calories in 4 oz with a ton of sugar...that's a lot to splurge and then add alcohol to...

I think the fats aren't worried about...but the calories and sugars are...

Posted by: Nova Local at December 10, 2023 05:30 PM (exHjb)
----
So the non-dairy nog was not as sweet as regular nog? Well no wonder it wasn't as nice.
Do not stray from a long-developed formula! ...

Posted by: Ciampino - I've got a bigger box, now what?... at December 10, 2023 05:55 PM (qfLjt)

161 Weasel, not if you sous vide it for 128 hours first.

Posted by: Ben Had at December 10, 2023 05:56 PM (cxTA/)

162 Not to mention the frito smelling jam in between the toes.
------
Yeah. And how many three footed Pandas do you see running around?

Posted by: Weasel at December 10, 2023 05:56 PM (JwHpX)

163 Hollandaise sauce says hold my beer
Posted by: Ben Had at December 10, 2023 05:43 PM

Don't get saucy with me.

Posted by: Bearnaise at December 10, 2023 05:57 PM (aQy7p)

164 Just finishing making a big old pot of beef stew. Waiting for the potatoes to soften up. The house smells so good, I can't wait to eat.

Posted by: Donna&&&&&&V at December 10, 2023 05:57 PM (HabA/)

165 155 And I was going to buy broccoli yesterday. $7.49 a kilogram. No way, Jose.
Posted by: Alberta Oil Peon at December 10, 2023 05:52 PM (yQ7To)

I now always buy the produce I'm "encouraged" to buy with sales/discounts and skip everything else. Today, it was much more fruit than veg, but I have a midweek Aldi's trip to correct that (the only produce I bought that wasn't on sale was bananas, b/c my kids eat a ton of those, and even full price, they are cheaper for them to eat than any other fruit)...

My only veg today were asparagus, English cucumber, baby carrots, and a lettuce salad bag - all 4 were sales, most more than 1/2 off reg price...I still do have some veg in my fridge and cupboard, so I could do that...

Whereas I bought 2 types of apples, clementines, bananas, green grapes, pomegranates, blueberries, and a golden pineapple, again all on sales more than 1/2 off (except the bananas). So enough fruit for the week, but not enough veg.

Posted by: Nova Local at December 10, 2023 05:58 PM (exHjb)

166 Weasel, not if you sous vide it for 128 hours first.
Posted by: Ben Had at December 10, 2023 05:56 PM (cxTA/)
------
I sort of sous-vided some ramen today!

Posted by: Weasel at December 10, 2023 05:58 PM (JwHpX)

167 Of course that was for significantly less than 128 hours.

Posted by: Weasel at December 10, 2023 05:59 PM (JwHpX)

168

Bear Footin'

https://youtu.be/2VZakvxRD44

Posted by: Bertram Cabot, Jr. at December 10, 2023 06:00 PM (63Dwl)

169 SpaceX launch set for tonight has been postponed to tomorrow.
https://is.gd/GKbaqx

Actually TWO launches tomorrow.
Two launches are scheduled for Monday. First is Falcon Heavy at 8:14pm est. Second is a Falcon 9 at 11:00pm est.

I'll try and update with links toorrow.

Posted by: Ciampino - I've got a bigger rocket at December 10, 2023 06:00 PM (qfLjt)

170 I sort of sous-vided some ramen today!

Posted by: Weasel at December 10, 2023 05:58 PM (JwHpX)

I thought two minutes was a hard stop?

Posted by: CharlieBrown'sDildo at December 10, 2023 06:00 PM (sM1IA)

171 A kilo of broccoli? That's a lot of broccoli...

Posted by: gourmand du jour at December 10, 2023 06:01 PM (MeG8a)

172 I think it's about time to add the cream to the clam chowder in the crockpot. Then I'm going to go out to the shop and putz around tidying the workbench. And search for my little rechargeable LED work light that went AWOL.

Posted by: Alberta Oil Peon at December 10, 2023 06:02 PM (yQ7To)

173 Posted by: CharlieBrown'sDildo at December 10, 2023 06:00 PM (sM1IA)
-----
I can come close to squeaking it in under 2 minutes if I don't mind it a little crunchy.

Posted by: Weasel at December 10, 2023 06:02 PM (JwHpX)

174 All right kiddos...I have a birthday dinner to cook. Everything is prepped, including the cookie dough, so it is only a matter of cooking.

But first? A gin martini made with Plymouth gin...

Posted by: CharlieBrown'sDildo at December 10, 2023 06:02 PM (sM1IA)

175 163 Hollandaise sauce says hold my beer
Posted by: Ben Had at December 10, 2023 05:43 PM

Don't get saucy with me.

Posted by: Bearnaise at December 10, 2023 05:57 PM (aQy7p)

He's on the gravy train.

Posted by: Ciampino - Penne for your thoughts at December 10, 2023 06:04 PM (qfLjt)

176 Thanks for another great food thread

Tonight is chicken and shrimp in clay pot.

Posted by: San Franpsycho at December 10, 2023 06:05 PM (RIvkX)

177 A kilo of broccoli? That's a lot of broccoli...
Posted by: gourmand du jour at December 10, 2023 06:01 PM (MeG8a)
---
Yeah, it's about 1000g too much of it... (don't like broccoli)

Posted by: "Perfessor" Squirrel at December 10, 2023 06:06 PM (BpYfr)

178 Au jus stop now

Posted by: Ben Had at December 10, 2023 06:06 PM (cxTA/)

179 171 A kilo of broccoli? That's a lot of broccoli...

Posted by: gourmand du jour at December 10, 2023 06:01 PM (MeG8a)
----
Essentially all water ...... expensive water.

Posted by: Ciampino - Penne for your thoughts? at December 10, 2023 06:07 PM (qfLjt)

180 But first? A gin martini made with Plymouth gin...

Posted by: CharlieBrown'sDildo at December 10, 2023 06:02 PM

Plymouth gin?

I'll allow it.

- Martini purist

Posted by: RedMindBlueState at December 10, 2023 06:08 PM (aQy7p)

181 "Perfessor" Squirrel, I was out this morning, but read your thread later, congrats, and thanks as usual.
I'm immersed in Shelby Foote at the moment.

Posted by: gourmand du jour at December 10, 2023 06:11 PM (MeG8a)

182 31 You know, if we used guns to shoot our prime ribs then consulted the Deplorable Gourmet to cook while watching movies.... we could fuse the entire weekend into one thread.
Just saying.
Posted by: goatexchange

If you do a lot of drinking then you may end up jumbling up all those steps with hilarious/serious consequences.
Posted by: Ciampino

The only flaw in your reasoning, or more likely oversight, is boobies.
Posted by: Dr. Bone

The lack of boobies is the first-world problem.

Posted by: mikeski at December 10, 2023 06:15 PM (DgGvY)

183 Not eating bear claw...nope.

Posted by: Mike Hammer, etc., etc. at December 10, 2023 06:17 PM (XeU6L)

184 Bearnaise is Mrs. Fish.

Posted by: Bertram Cabot, Jr. at December 10, 2023 06:20 PM (63Dwl)

185 It was a dark and stormy night.....

Fortunately, I have whiskey.

Posted by: JackStraw at December 10, 2023 06:20 PM (ZLI7S)

186 JackStraw, sounds more like a rum toddy night.

Posted by: Ben Had at December 10, 2023 06:22 PM (cxTA/)

187 I have done a prime rib dinner for friends and family for many years. I missed the last three because I lived in 400sq ft. And the pandemic.

So, this year is only 8 instead of the usual 23. Space is a consideration. But. I'm also a little resentful of folks who benefitted from my generosity every darn year, and never even thought of maybe taking over. For just a year. So. It's just the folks who really mean something.

Bone in prime rib. Mushrooms. Potatoes. Yorkshire puddings. Asparagus.

I'll have folks bring apps and desserts. And wine.

And I will fill a stocking for each guest. Specific to them. Because. Life is short. And who knows what the world looks like next year.

Posted by: nurse ratched at December 10, 2023 06:22 PM (k3dI8)

188 I have a notion for something to bake if I knew how to bake, which I don't.
It's one of those volcano cakes but I'd like to infuse the chocolate sauce with hot pepper. Perhaps habanero
I would consider Carolina Reaper but that would be overwhelming.

Posted by: That Northernlurke embracing the suckd at December 10, 2023 06:23 PM (hCt6Y)

189 https://tinyurl.com/2cj28t5x
A good Bad Blue

Posted by: Skip at December 10, 2023 06:24 PM (fwDg9)

190 I love bear claws, but the ones I like come from bakeries, LOL

Posted by: gourmand du jour at December 10, 2023 06:24 PM (MeG8a)

191 Mixing things up tonight, Ben Had.

Posted by: JackStraw at December 10, 2023 06:25 PM (ZLI7S)

192 Lots from Israel and Gaza.

Posted by: Skip at December 10, 2023 06:26 PM (fwDg9)

193 No dinner tonight. Wife and I are fighting a rather serious cold. Sucks all the way.

As for Christmas dinner, I am leaning toward a nice prime rib. Not large though, there will be only the four of us. Funny thing is, though that finding a smallish prime rib is difficult. I guess an option is to buy a big one and portion it out to the freezer.

Eh. We adapt.

Posted by: Pug Mahon, Aspiring Codger at December 10, 2023 06:27 PM (T/Lqj)

194 I'm also a little resentful of folks who benefitted from my generosity every darn year, and never even thought of maybe taking over. For just a year. So. It's just the folks who really mean something.

Good for you. Enjoy your holiday gathering with those mean the most to you.

Posted by: Rufus T. Firefly at December 10, 2023 06:28 PM (tDhJ5)

195 JackStraw, Cheers !!

Posted by: Ben Had at December 10, 2023 06:29 PM (cxTA/)

196 Cheers, Ben Had!

Posted by: JackStraw at December 10, 2023 06:30 PM (ZLI7S)

197 Hiya Pug,
Blessings to you and the Mrs. I hope y'all are back on your feet in a jiffy. I'd get the larger roast, cook it all and enjoy what you can on Christmas. Then slice for sammiches or cube for stroganoff. So many options for leftover beef.

Do you get to have kids with you this year? I have my #1. Marine isn't allowed to leave
SoCal.

Posted by: nurse ratched at December 10, 2023 06:33 PM (k3dI8)

198 It was a dark and stormy night.....

Fortunately, I have whiskey.
Posted by: JackStraw at December 10, 2023 06:20 PM

Very dark. Very stormy. Whisky is called for. But a Manhattan will happen instead.

After CBD's mint comments, it will be shaken.

Posted by: RedMindBlueState at December 10, 2023 06:34 PM (aQy7p)

199 There's actually a book entitled "Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking." It's on my library wish list.

Posted by: Art Rondelet of Malmsey at December 10, 2023 06:34 PM (FEVMW)

200 About beef?
‘Dairy farmers have been on a sustainability journey long before it was a buzzword’: Dairy Farmers of America reveals enteric methane removal pilot. This stuff is supposedly toxic to reproduction.
https://is.gd/wmoWo5

The chemical is 1,3-propanediol mononitrate (HOCH2CH2CH2ONO2)
https://is.gd/sXUyTr
also https://is.gd/MrUZKx (under Safety & Hazards)

I thought nitrates and nitrites were bad - we were told that cured meats (bacon, sausages, salami, etc.) contained these two and in the colon could react with any dimethylamine (to produce the carcinogenic N-nitroso-dimethylamine) thus more colon cancers.
But now it's okay to add this nitrate?

Posted by: Ciampino - Apologies for the Organic Chemistry at December 10, 2023 06:35 PM (qfLjt)

201 Anyone heard from jewells today?

Posted by: Ciampino - - at December 10, 2023 06:37 PM (qfLjt)

202 Some were asking yesterday if Jewells was around, been here all day and don't think so

Posted by: Skip at December 10, 2023 06:39 PM (fwDg9)

203 Do you get to have kids with you this year? I have my #1. Marine isn't allowed to leave
SoCal.
Posted by: nurse ratched at December 10, 2023 06:33 PM (k3dI

Both sons this year. I am so stoked. We were blessed with two boys who are very different, but get along so well. Christmas is eating good food, watching bad movies and laughter.
--

Sorry your Marine can't be there.

Posted by: Pug Mahon, Aspiring Codger at December 10, 2023 06:39 PM (T/Lqj)

204 I've made a standing rib roast the past few Christmases using a sous vide. Perfect all the way through. Reverse sear at the end. Awesome. Currently, the family favorite.

Posted by: iandeal at December 10, 2023 06:40 PM (MPBoI)

205 >>Very dark. Very stormy. Whisky is called for. But a Manhattan will happen instead.

It's been raining down here off and on since noon. It's starting to get more regular and we are supposed to have winds 25 - 35 with gusts to 60 tonight.

Multi dog night but I've only got the one hound so more whiskey.

Posted by: JackStraw at December 10, 2023 06:40 PM (ZLI7S)

206 150
Posted by: Alberta Oil Peon at December 10, 2023 05:48 PM (yQ7To)
----
Mint is very easy to grow from seed and then becomes self-seeding. I have grown a lot of the spearmint variety. The only problem is ants as they harvest the seeds and thus minimize future harvests.

Anyway thanks for the info. I'm not a mutton consumer so not much experience there.

Posted by: The Gauls - Wild boar with mint sauce, always at December 10, 2023 06:43 PM (qfLjt)

207 Thanks Skip !

Posted by: JT at December 10, 2023 06:44 PM (T4tVD)

208 I'm having a Martinez an watching Beard Meats Food while making my own version of minestrone. I need to start planning Christmas dinner; I don't have a particular food wish right now.

Posted by: PabloD at December 10, 2023 06:45 PM (kUbBb)

209 Pug,
I'm so very happy for you! I understand how very special it is to have BOTH the boys with you.

I will get to hug both my boys hopefully later this winter. We will see.

Posted by: nurse ratched at December 10, 2023 06:49 PM (V65Dk)

210 I don’t do prime rib because I don’t do bloody meat.

Posted by: Drive By at December 10, 2023 06:56 PM (MNhXM)

211 Just finished a lovely smoked turkey breast. Took me about 5 hours to cook the damned thing yesterday afternoon, and I had to finish it in the oven as it never did get up to temperature.

But it was GOOD, and there's plenty of meat left for sandwiches.

Posted by: Trimegistus at December 10, 2023 06:56 PM (78a2H)

212 Remember to make a big rib roast for the holidays and tell all your unhealthy veggie relatives and friends to...

Eat The Meat!

Posted by: Hairyback Guy at December 10, 2023 06:57 PM (R/m4+)

213 Our holidays are complicated. We're planning brisket and latkes for Christmas dinner.

Posted by: Trimegistus at December 10, 2023 06:58 PM (78a2H)

214 Nood Gun Thread is Nie.

Posted by: AZ deplorable moron at December 10, 2023 07:01 PM (eh/tP)

215 I was gonna have pancakes this morning but I put too much milk in the batter and ended up with crepes

still good

BUF 17 KC 17 4th

Posted by: Don Black at December 10, 2023 07:02 PM (geLO8)

216 Bills need new coaches.

Posted by: Jamaica NYC at December 10, 2023 07:07 PM (Eeb9P)

217 I watched that whole bear paw video. I was waiting for the chef to throw the paw in the trash and serve the broth.
Would. Not. Eat.

Love the food thread, though! Content and comments.....

Posted by: Appycay at December 10, 2023 07:17 PM (EdYR/)

218 I think after watching the whole video-

I'd eat the bear claw.

It looks like a lot of effort was put into making the bear claw tasty/edible.

Maybe worth a meal.

Posted by: naturalfake at December 10, 2023 07:25 PM (QzZeQ)

219 Love all this Christmas food talk. We will be doing a pork crown roast. It is excellent, still deciding the sides after mashed potatoes. Brussel sprouts and roasted carrots are in the running, maybe one other thing.

I agree on the bourbon price craziness. Blanton's has always been nice, but using forced production reduction to increase the price is stupid. If you can find Weller 107 - it is the best bourbon out there. Retail is around 60-70. But finding it is impossible - costs 175-200 to find it in a store. The only premium bourbon worth the money in my opinion. Otherwise I am with you.

Posted by: Black JEM at December 10, 2023 07:32 PM (UVyKP)

220 Re: the bear paw thing...it's being sliced and displayed to the camera...but no one is filmed putting it in their mouth.

Reminds me of when a bunch of nasty teenagers tried to convince me to eat sun-dried worms.

They're great...have some! Yeah, right.

Posted by: Ju at December 10, 2023 07:44 PM (aTmM/)

221 >>>Very dark. Very stormy. Whisky is called for. But a Manhattan will happen instead.

It's been raining down here off and on since noon. It's starting to get more regular and we are supposed to have winds 25 - 35 with gusts to 60 tonight.

Multi dog night but I've only got the one hound so more whiskey.

Posted by: JackStraw

>Then suddenly, there was a knock at the door.

Posted by: Dr. Bone at December 10, 2023 08:42 PM (klzFH)

222 Maybe I do it wrong, but when I make a beef rib roast, I apply a rub and put it into the smoker until the internal temp reaches around 106 degrees. Then I take it out and put it into the oven, which is pre-heated at 500 degrees and leave it in for about 15 minutes. About a 20 minute rest. The results have been ... satisfactory. Oh, and a merlot for company.

Posted by: mrp at December 10, 2023 08:57 PM (rj6Yv)

223 Exｃellent post. I was checking continuouslу this bloɡ and Ι am impressed!

Extremely helpful informatiοn particulɑrly thｅ last pаrt :
) I care for suⅽh info a lot. I was looking for this particular info
for a long time. Thank you and best of luck.

Posted by: honorably at December 11, 2023 07:21 AM (uxJBt)

Processing 0.04, elapsed 0.044 seconds.
15 queries taking 0.014 seconds, 232 records returned.
Page size 132 kb.
Powered by Minx 0.8 beta.