Tonight's Prime Rib dinner
koko
This is the roast I bought yesterday from our local butcher.
http://i48.tinypic.com/swr5zm.jpg
Prime rib, herbs, salt and pepper. Oh yeah, and some Zinfanel, red not
white. A great New Years day meal.
First thing I did was peel some garlic by pinching the cloves to take
the peeling off.
Then the garlic was run over a microplane so I'd have some finely
grated garlic.
http://i46.tinypic.com/awc3fo.jpg
Then the herbaceous material was added. I used thyme and rosemary.
http://i48.tinypic.com/111p461.jpg
While I was prepping the roast the oven was pre-heating to 500*F
The roast was smeared with the garlic herb mixture, then salt and
pepper.
I used the same pan I roasted the veggies in.
http://i49.tinypic.com/205cjfq.jpg
It was put into a 500*F oven for 20 minutes to sear.
Then the temperature was reduced to 250*f and the roast was cooked
until the internal temperature reached 120*F on an instant read
thermometer
http://i48.tinypic.com/1z52es8.jpg
Served with oven roasted potatoes, carrots and onion.
http://i48.tinypic.com/2ibi6nk.jpg
And that's that.
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10
Janet Wilder
This is exactly how I do a rib roast. The other guys are confusing me
with cooking it low first and scorching it at the end.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
koko
<kellie...@yahoo.com> wrote:
>koko wrote:
>> This is the roast I bought yesterday from our local butcher.
snippage
>>
>> It was put into a 500*F oven for 20 minutes to sear.
>> Then the temperature was reduced to 250*f and the roast was cooked
>> until the internal temperature reached 120*F on an instant read
>> thermometer
more snipping
>
>This is exactly how I do a rib roast. The other guys are confusing me
>with cooking it low first and scorching it at the end.
I suppose each method has it's merits, it's just a matter of what we
are comfortable with. Next time I make a rib roast I might try it.
PeterL
4ax.com:
>
> This is the roast I bought yesterday from our local butcher.
> http://i48.tinypic.com/swr5zm.jpg
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm..... red meat, mmmmmmmmm :-)
>
> Prime rib, herbs, salt and pepper. Oh yeah, and some Zinfanel, red not
> white. A great New Years day meal.
Shiraz next time........ preferably a Barossa Shiraz.
>
> First thing I did was peel some garlic by pinching the cloves to take
> the peeling off.
> Then the garlic was run over a microplane so I'd have some finely
> grated garlic.
> http://i46.tinypic.com/awc3fo.jpg
Have you tried the smash it flat with the knife thing, throw on some salt
and then use the flat of the knife to make a paste/finely grated texture
garlic??
Might be a lot easier and quicker than using a microplane.
Like this, without all the chopping.........
http://www.youtube.com/watch?v=y2EiQh-unF8&feature=related
Smash it with the knife to get the skin off, then smash it when it's naked
to mush it down.
>
> Then the herbaceous material was added. I used thyme and rosemary.
> http://i48.tinypic.com/111p461.jpg
>
> While I was prepping the roast the oven was pre-heating to 500*F
> The roast was smeared with the garlic herb mixture, then salt and
> pepper.
> I used the same pan I roasted the veggies in.
> http://i49.tinypic.com/205cjfq.jpg
Love that roasting pan and rack!!!
>
> It was put into a 500*F oven for 20 minutes to sear.
> Then the temperature was reduced to 250*f and the roast was cooked
> until the internal temperature reached 120*F on an instant read
> thermometer
> http://i48.tinypic.com/1z52es8.jpg
>
> Served with oven roasted potatoes, carrots and onion.
> http://i48.tinypic.com/2ibi6nk.jpg
The meat is perfect!! (xcept for the fatty bits..... can't eat that stuff,
it makes me gag!!)
>
> And that's that.
>
Excellent series again, ma'am :-)
How do you do your roast spuds??
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
PeterL
4ax.com:
> On Fri, 01 Jan 2010 22:02:53 -0600, Janet Wilder
> <kellie...@yahoo.com> wrote:
>
>>koko wrote:
>>> This is the roast I bought yesterday from our local butcher.
>
> snippage
>>>
>>> It was put into a 500*F oven for 20 minutes to sear.
>>> Then the temperature was reduced to 250*f and the roast was cooked
>>> until the internal temperature reached 120*F on an instant read
>>> thermometer
>
> more snipping
>>
>>This is exactly how I do a rib roast. The other guys are confusing me
>>with cooking it low first and scorching it at the end.
>
> I suppose each method has it's merits, it's just a matter of what we
> are comfortable with. Next time I make a rib roast I might try it.
>
I *always* sear first, then turn it down. Now that I cook with the
internal temp method, you can't go wrong doing it that way.
jmcquown
news:3aftj59d2fi6fgh87...@4ax.com...
>
> Served with oven roasted potatoes, carrots and onion.
> http://i48.tinypic.com/2ibi6nk.jpg
>
> And that's that.
>
> koko
> --
>
Mmmmm, just the way I like it :) Happy New Year, koko!
Jill
koko
wrote:
Thank you Jill, and Happy New Year to you.
I wish you all the best.
Kent
Kent
koko
>
>"koko" <ko...@letscook.com> wrote in message
>news:3aftj59d2fi6fgh87...@4ax.com...
>>
>> This is the roast I bought yesterday from our local butcher.
snippage
>>
>Maybe a bit too pink in the center?
>
>Kent
>
>
Perhaps for you.
Dale P
news:hhmlf0$sa3$1...@news.eternal-september.org...
Not too pink for me, but by cooking the roast to this temp, you can always
add a little heat for those who want it more done. It is so simple to give
a slice a whirl in the microwave or a sear in a fry pan. That will satisfy
everyone, and the timing is not messed up for serving dinner.
In the summer, I love a rolled rib roast cooked on the rotisserie. They
come out with a great crust and a pink center. YUm!!!
Dale P
Wayne Boatwright
> On Fri, 1 Jan 2010 21:26:54 -0800, "Kent" <aka....@yahoo.com> wrote:
>
>>
>>"koko" <ko...@letscook.com> wrote in message
>>news:3aftj59d2fi6fgh87...@4ax.com...
>>>
>>> This is the roast I bought yesterday from our local butcher.
>
> snippage
>
>>>
>>Maybe a bit too pink in the center?
>>
>>Kent
>>
>>
> Perhaps for you.
>
> koko
It looks beautiful, but I also prefer it a bit less rare.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
sf
>This is the roast I bought yesterday from our local butcher.
Great looking piece of meat... what took you so long?
DD called tonight. Apparently Safeway has lobster tails on sale for
$7.99 lb. I'll look forward to a photo essay of some surf as a follow
up to that turf.
:)
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
>Maybe a bit too pink in the center?
>
Bite your tongue, Kent!
George Leppla
Looks perfect to me!
Nice job, Koko!
George L
Dora
>>
> Maybe a bit too pink in the center?
>
> Kent
Not for me! Perfect.
Dora
Ekal Byar
>>
>> koko
>>
> Maybe a bit too pink in the center?
No. It looks perfect from here.
>
> Kent
>
Oh, yeah. You're the guy that likes to use his brine bucket in the carport,
in the summer.
koko
>On Fri, 01 Jan 2010 19:33:21 -0800, koko <ko...@letscook.com> wrote:
>
>>This is the roast I bought yesterday from our local butcher.
>
>Great looking piece of meat... what took you so long?
>
>DD called tonight. Apparently Safeway has lobster tails on sale for
>$7.99 lb. I'll look forward to a photo essay of some surf as a follow
>up to that turf.
>
>:)
Thanks for the idea for leftovers. I'm not driving all the way to
Von's (we don't have a Safeway that I'm aware of) but I do have some
shrimp in the freezer.
I'm sure I can come up with something creative to go with the beef.
I'll have to be dang creative because I'm only going to use what I
have on hand. hmmmm something to think about.
koko
<geo...@cruisemaster.com> wrote:
>koko wrote:
>> This is the roast I bought yesterday from our local butcher.
snippage
>
>Looks perfect to me!
>
>Nice job, Koko!
>
>George L
Thanks Geroge.
koko
>George Leppla <geo...@cruisemaster.com> wrote:
>
>> http://i48.tinypic.com/2ibi6nk.jpg
>
>
>Yep! Looks just right to me too.
>
>I just never warmed up to square plates. I prefer chasing my foods 'round
>and around rather than cornering them. :D
>
>Andy
Thanks Andy, actually those are the rectangular plates ;-)
sf
>On Fri, 01 Jan 2010 22:40:41 -0800, sf <s...@geemail.com> wrote:
>
>>On Fri, 01 Jan 2010 19:33:21 -0800, koko <ko...@letscook.com> wrote:
>>
>>>This is the roast I bought yesterday from our local butcher.
>>
>>Great looking piece of meat... what took you so long?
>>
>>DD called tonight. Apparently Safeway has lobster tails on sale for
>>$7.99 lb. I'll look forward to a photo essay of some surf as a follow
>>up to that turf.
>>
>>:)
>
>Thanks for the idea for leftovers. I'm not driving all the way to
>Von's (we don't have a Safeway that I'm aware of) but I do have some
>shrimp in the freezer.
Von's it is then... Safeway grows like mushrooms around here.
>I'm sure I can come up with something creative to go with the beef.
>I'll have to be dang creative because I'm only going to use what I
>have on hand. hmmmm something to think about.
>
Yum! That'll work. Sometimes we order a hamburger and fried calamari
to split and call it surf & turf. ;)
sf
>I just never warmed up to square plates. I prefer chasing my foods 'round
>and around rather than cornering them. :D
LOL! I never thought of it that way.
blake murphy
> This is the roast I bought yesterday from our local butcher.
> http://i48.tinypic.com/swr5zm.jpg
>
> Prime rib, herbs, salt and pepper. Oh yeah, and some Zinfanel, red not
> white. A great New Years day meal.
>
> First thing I did was peel some garlic by pinching the cloves to take
> the peeling off.
> Then the garlic was run over a microplane so I'd have some finely
> grated garlic.
> http://i46.tinypic.com/awc3fo.jpg
>
> Then the herbaceous material was added. I used thyme and rosemary.
> http://i48.tinypic.com/111p461.jpg
>
is that your cutting board under the garlic? haven't seen one quite like
it.
>
> Served with oven roasted potatoes, carrots and onion.
> http://i48.tinypic.com/2ibi6nk.jpg
>
> And that's that.
>
> koko
it looks lovely.
your pal,
blake
Kent
"Wayne Boatwright" <waynebo...@arizona.usa.com> wrote in message
news:Xns9CF3EB630C0E2wa...@69.16.185.247...
Kent
I am Tosk
says...
That would be my feeling but the wife loves it that way. That's the way
the one we did on NYE came out. I can eat it like that but a couple of
more degrees might just make it easier to chew. We shave the leftovers
into sandwich meat anyway, so it's not a huge problem.
Scotty
Melba's Jammin'
"Kent" <aka....@yahoo.com> wrote:
> Maybe a bit too pink in the center?
>
> Kent
Probably you're both glad you weren't invited, huh?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009
Melba's Jammin'
"Dale P" <da...@yahoot.com> wrote:
> In the summer, I love a rolled rib roast cooked on the rotisserie. They
> come out with a great crust and a pink center. YUm!!!
>
> Dale P
Oh, man, Dale! You bring back fond memories of one of my late BsIL who
used to do them with a rotisserie. Awesome!
koko
<blakepm...@verizon.net> wrote:
>On Fri, 01 Jan 2010 19:33:21 -0800, koko wrote:
>
snippage
>>
>> Then the herbaceous material was added. I used thyme and rosemary.
>> http://i48.tinypic.com/111p461.jpg
>>
>
>is that your cutting board under the garlic? haven't seen one quite like
>it.
>
Yes. I love that cutting board.
http://i45.tinypic.com/vni6px.jpg
It's nice and thick.
http://i49.tinypic.com/1zowxp4.jpg
And has rubber feet at the corners.
http://i49.tinypic.com/2jblijb.jpg
Might as well oil it while I have it out. ;-)
I wish I could remember where I bought it, I wouldn't mind having
another one.
>
>it looks lovely.
>
Thank you blake
>your pal,
>blake
brooklyn1
>
> http://i48.tinypic.com/2ibi6nk.jpg
>
>
>I just never warmed up to square plates. I prefer chasing my foods 'round
>and around rather than cornering them. :D
>
I don't mind a plate with corners so much as I do how that puke green
clashes with rare beef. It's not a very appetizing presentation, and
with those horrid widdle nubs of over cooked smooshed looking veggies
it looks very amateurish, something commisserate with what a six year
old from the special olympics would do... this is supposedly prepared
by a normal adult, wtf was she thinking... those veggies look 'zactly
like what my deer poop out, and in fact their arrangements are much
more artistic. And rib roast should be sliced twice that thickness, a
slab like a decent steak... by the time someone gets to dig into that
puny thin slice it will have given up all its heat and have dried... I
can tell it's already dried out, there are no juices oozing out on the
puke green plate. And a roast should be loosely tented with foil
while it rests or it will dry, I bet that wasn't... wasn't a very good
looking hunk of rib anyway, easy to see that raw it has zero marbling.
And cooked there is something very wrong with the appearance of that
meat (not just the puke green plate), it was roasted in too deep a pan
for it to cook correctly, it was cooked more like a caserole than a
roast... has no crust because the heat of the oven couldn't get to it,
was shielded by that deep pan... would roast better too if the
interior of that pan were dark, like the one I use that the sqwartz
dwarf always thinks is dirty because he can't cook either. That
looks like a pricey roasting pan but it's more suited for lasagna than
roasting meat. For roasting a pan should be no larger in size than is
necessary to contain the food, and should be dark and shallow... that
poor hunk of meat looks like it's in a bath tub... that hunk of beef
was cooked like a baked ziti, not roasted. And those veggies, dump
em, and quick whip up some dehy mashed spuds... I'd be ashamed to toss
those veggies in my composter... my woims would revolt and revile. LOL
Mark Thorson
>
> Andy wrote:
> >
> > http://i48.tinypic.com/2ibi6nk.jpg
> >
> >
> >I just never warmed up to square plates. I prefer chasing my foods 'round
> >and around rather than cornering them. :D
> >
>
> I don't mind a plate with corners so much as I do how that puke green
> clashes with rare beef. It's not a very appetizing presentation, and
> with those horrid widdle nubs of over cooked smooshed looking veggies
I think I remember seeing a cooking show in which
a fancy restaurant was using plates with LEDs.
In principle, it should be possible to match the color
of the lighting to each individual food on the plate.
I can see extending this technology further. With
thermoelectric coolers, you could have cold spots
for things that are better cold and hot spots
for things that are better hot. Note that not
only can thermoelectric coolers be run in reverse,
they must have a place to dump their heat, so having
both a hot spot and a cold spot on a plate satisfies
this requirement.
Ed Pawlowski
> I think I remember seeing a cooking show in which
> a fancy restaurant was using plates with LEDs.
> In principle, it should be possible to match the color
> of the lighting to each individual food on the plate.
>
I like a mostly white plate, just a small design. Most anything looks good
on white.
Mark Thorson
Yes, but anybody could do that. How do you know
you're eating in a fancy restaurant if the plates
are round and white?
I just had another idea: the plates could contain
a homing transmitter, so that the overhead lights
can track the location of the plate. That way,
no matter where the customer moves the plate,
it will always be properly lit. The transmitter
can identify the plate, so the lighting system always
knows what food was served on that plate. That
would be better than LEDs in the plates, because
there wouldn't need to be batteries in the plate,
nor LEDs. If you break a plate, it's no big deal.
The transmitter is just a cheap passive transmitter,
like used in low-end RFID tags.
George Leppla
> Andy wrote:
>> http://i48.tinypic.com/2ibi6nk.jpg
>>
>>
>> I just never warmed up to square plates. I prefer chasing my foods 'round
>> and around rather than cornering them. :D
>>
>
> I don't mind a plate with corners so much as I do how that puke green
> clashes with rare beef. It's not a very appetizing presentation, and
> with those horrid widdle nubs of over cooked smooshed looking veggies
> it looks very amateurish, something commisserate with what a six year
> old from the special olympics would do... this is supposedly prepared
> by a normal adult, wtf was she thinking... those veggies look 'zactly
> like what my deer poop out, and in fact their arrangements are much
> more artistic.
This from someone whose favorite dish is a can of Spam. <yawn>
Nice try, Mr. Clavin.
George L
jmcquown
news:mZSdnYCFJ4XoPaLW...@giganews.com...
My everyday dishes are white with a lattice pattern around the rim. White
works with anything. You can vary the the table with different table
cloths, placemats, napkins, glassware. But I was looking at that succulent
slab of beef, not at the plate :)
Jill
projectile vomit chick
> "koko" <k...@letscook.com> wrote in message
>
> news:3aftj59d2fi6fgh87...@4ax.com...
>
>
>
>
>
> > This is the roast I bought yesterday from our local butcher.
> >http://i48.tinypic.com/swr5zm.jpg
>
> > Prime rib, herbs, salt and pepper. Oh yeah, and some Zinfanel, red not
> > white. A great New Years day meal.
>
> > First thing I did was peel some garlic by pinching the cloves to take
> > the peeling off.
> > Then the garlic was run over a microplane so I'd have some finely
> > grated garlic.
> >http://i46.tinypic.com/awc3fo.jpg
>
> >http://i48.tinypic.com/111p461.jpg
>
> > The roast was smeared with the garlic herb mixture, then salt and
> > pepper.
> > I used the same pan I roasted the veggies in.
> >http://i49.tinypic.com/205cjfq.jpg
>
> > It was put into a 500*F oven for 20 minutes to sear.
> > Then the temperature was reduced to 250*f and the roast was cooked
> > until the internal temperature reached 120*F on an instant read
> > thermometer
> >http://i48.tinypic.com/1z52es8.jpg
>
> > Served with oven roasted potatoes, carrots and onion.
> >http://i48.tinypic.com/2ibi6nk.jpg
>
> > And that's that.
>
> > koko
>
Are you nuts? Looked damn good to me! If there had been a big baked
potato with butter and sour cream and some brussels sprouts on the
plate it would have been perfection lol...
Bob Terwilliger
> This is the roast I bought yesterday from our local butcher.
> http://i48.tinypic.com/swr5zm.jpg
<snip>
> Served with oven roasted potatoes, carrots and onion.
> http://i48.tinypic.com/2ibi6nk.jpg
>
> And that's that.
Very nice...and a GREAT way to start the year!
Bob
I am Tosk
barbsc...@earthlink.net says...
>
> In article <hhmlf0$sa3$1...@news.eternal-september.org>,
> "Kent" <aka....@yahoo.com> wrote:
>
> > Maybe a bit too pink in the center?
> >
> > Kent
>
> Probably you're both glad you weren't invited, huh?
Not at all, I eat meat like that all the time as it's the way my wife
likes it and she is the boss;) It doesn't bother me that much I just
have a bit of a problem if it's still a bit stringy, getting up there
you know, don't have the choppers I used to. Still tastes great to me...
Scotty
I am Tosk
ko...@letscook.com says...
>
> On Sat, 2 Jan 2010 11:50:25 -0500, blake murphy
> <blakepm...@verizon.net> wrote:
>
> >On Fri, 01 Jan 2010 19:33:21 -0800, koko wrote:
> >
> snippage
> >>
> >> Then the herbaceous material was added. I used thyme and rosemary.
> >> http://i48.tinypic.com/111p461.jpg
> >>
> >
> >is that your cutting board under the garlic? haven't seen one quite like
> >it.
> >
> Yes. I love that cutting board.
> http://i45.tinypic.com/vni6px.jpg
>
> It's nice and thick.
> http://i49.tinypic.com/1zowxp4.jpg
>
> And has rubber feet at the corners.
> http://i49.tinypic.com/2jblijb.jpg
>
> Might as well oil it while I have it out. ;-)
> I wish I could remember where I bought it, I wouldn't mind having
> another one.
>
> >
> >it looks lovely.
> >
> Thank you blake
>
> >your pal,
> >blake
>
> koko
Beautiful, do you know what wood it is?
Scotty
Jean B.
heh! You have me thinking of my mom's leafy plates, which we
thought looked like poison ivy. I think that led to my preference
of plain-colored plates. My norm is black-dk brown, with emphasis
on the black. I also have black, off white, white, and glass.
And some fancier special dishes from Japan. If I ever get into
photographing my food, I will get more settings just for that purpose.
--
Jean B.
Ed Pawlowski
>
> heh! You have me thinking of my mom's leafy plates, which we
> thought looked like poison ivy. I think that led to my preference
> of plain-colored plates. My norm is black-dk brown, with emphasis
> on the black. I also have black, off white, white, and glass.
> And some fancier special dishes from Japan. If I ever get into
> photographing my food, I will get more settings just for that purpose.
If I was buying a dinner plate for life, it would be Lenox. Some of their
patters are just so elegant they would make Spam look like a feast for a
king. But at $200+ a place setting, it has not happened yet, probably
never will.
Glassware and stemware though, we have enough to entertain most of the town.
Most were bought in sets of two or four.
Jean B.
the main kitchen of my new abode is renovated, and I divide these
things between my daughter's kitchen, that kitchen, and the small
3rd-floor kitchen, I will still probably have too much. The
really nice white set was my mom's, so it has sentimental value.
--
Jean B.
I am Tosk
says...
Funny, after all of this I had not even noticed the plate;)
Scotty
ffu
I have three platters that are of great sentimental value, ones my great great
grandmothers, ones my grandmothers and ones my mothers, I use them at special
occasions. When we moved from the house, we gave all our dishes away except for
the platers, crystal, and my mothers gold plated silverware from the 40's.
I took Kath to one of the more upscale stores were she bought a new
white and black eight piece setting, all new 8/10 cutlery, and some new small
counter appliances ( old were worn out but still working so they went to
goodwill). The kids are gone, so now we can have nice everyday.
blake murphy
> On Sat, 2 Jan 2010 11:50:25 -0500, blake murphy
> <blakepm...@verizon.net> wrote:
>
>>On Fri, 01 Jan 2010 19:33:21 -0800, koko wrote:
>>
> snippage
>>>
>>> Then the herbaceous material was added. I used thyme and rosemary.
>>> http://i48.tinypic.com/111p461.jpg
>>>
>>
>>is that your cutting board under the garlic? haven't seen one quite like
>>it.
>>
> Yes. I love that cutting board.
> http://i45.tinypic.com/vni6px.jpg
>
> It's nice and thick.
> http://i49.tinypic.com/1zowxp4.jpg
>
> And has rubber feet at the corners.
> http://i49.tinypic.com/2jblijb.jpg
>
> Might as well oil it while I have it out. ;-)
> I wish I could remember where I bought it, I wouldn't mind having
> another one.
>
don't know if i'd care for the feet, but the board looks striking. struck
me, anyway.
your pal,
blake
blake murphy
i'm not sure i'd care for a plate that required an instruction book.
your pal,
blake
koko
Dang it no. I'm still racking my brain <I looked it up, it's without
the w> trying to remember where I bought it.
koko
Thanks Bob it was delicious.
sf
<justwaitaf...@gmail.com> wrote:
>
>Funny, after all of this I had not even noticed the plate;)
Probably because you eat your food, you don't photograph it.
--
I love cooking with wine.
Sometimes I even put it in the food.
koko
<blakepm...@verizon.net> wrote:
>On Sat, 02 Jan 2010 10:58:02 -0800, koko wrote:
>
snippage
>> Yes. I love that cutting board.
>> http://i45.tinypic.com/vni6px.jpg
>>
>> It's nice and thick.
>> http://i49.tinypic.com/1zowxp4.jpg
>>
>> And has rubber feet at the corners.
>> http://i49.tinypic.com/2jblijb.jpg
>>
>
>don't know if i'd care for the feet, but the board looks striking. struck
>me, anyway.
>
>your pal,
>blake
I have to have the feet or something to keep me from chasing it to the
other side of the island. Tile ya' know.
For my other cutting boards I have some rubbery shelf liners that I
have to put down first.
Thanks blake, trust me if I find another one like it, it's mine.
brooklyn1
Glassware that isn't used regularly is best kept wrapped in tissue
paper and sealed in a carton, if not when you finally go to use it
you'll need to hand wash every piece... sounds like you have enough to
keep you at the sink for hours... and don't run your good glassware
through a dishwasher, it will etch. My everyday glassware that I use
daily is all etched. Over the years I've acquired glassware by the
dozen and leave it in its original cartons and then in those large
plastic tubs until needed... it's not all that often that I need a
dozen pieces of glassware so I store the tubs in my basement, same as
I do Christmas ornaments. For everyday company use I keep six pieces
of each in individual zip-locs in a kitchen cupboard... it's rare that
I need more than 2-4 pieces for ordinary visitors... and mostly my
drop in guests are happy to drink from my etched glasses, the beer
drinkers prefer the bottle. I have whole sets of glassware that's
been packed away for some 40 years that's never been used and
probably never will, least not in my lifetime... I suspect you the
same. Most was gifts, at some point glassware was a popular
host/housewarming gift, a lot of it monogramed so I can't really
regift it.
Jean B.
Oh! Thank you for that advice. I will, indeed, have to wash some
of this stuff, but I can buy some plain paper, pack it well for
the move, and then leave some of it in boxes until the day arrives
(if it ever does) that I use it.
I am especially reminded of some really nice glasses I bought.
Some are a matte black, and some are frosted white. I almost
never use them because they are really thin and fragile. (Of
course, one then wonders what I am saving them and various other
things for. I keep telling myself to use the silver, for example.)
--
Jean B.
Ed Pawlowski
>
> Glassware that isn't used regularly is best kept wrapped in tissue
> paper and sealed in a carton, if not when you finally go to use it
> you'll need to hand wash every piece... sounds like you have enough to
> keep you at the sink for hours... and don't run your good glassware
> through a dishwasher, it will etch.
Good guess. I try to use some on a rotating basis, but left too long, you
don't want to drink from them until washed. The leaded crystal never sees
the DW, but some of the others will. They are not used/washed that often so
I don't worry about etching. By the time they are, I won't care or be able
to see them so well.
Certain pieces, like the red champagne glasses, are used by once a year and
only by the two of us. They are for Valentine's dinner.
> My everyday glassware that I use
> daily is all etched.
Same here. After a half dozen years, I may get tired of it and toss it in
the recycle bin, but meantime, it holds water and can go in the DW with no
worries.
Bruce
that one.
Bruce
Kent
"sf" <s...@geemail.com> wrote in message
news:leqtj59kiki9h672g...@4ax.com...
> On Fri, 01 Jan 2010 19:33:21 -0800, koko <ko...@letscook.com> wrote:
>
>>This is the roast I bought yesterday from our local butcher.
>
>
> DD called tonight. Apparently Safeway has lobster tails on sale for
> $7.99 lb. I'll look forward to a photo essay of some surf as a follow
> up to that turf.
>
> :)
We bought two; when we got home we realized they were $7.99 each! They
weighed about 5oz each. I took them back, unopened of course.
--Bryan
> "Kent" <aka.k...@yahoo.com> wrote in message
>
> news:hhmlf0$sa3$1...@news.eternal-september.org...
>
> >> Prime rib, herbs, salt and pepper. Oh yeah, and some Zinfanel, red not
> >> white. A great New Years day meal.
>
> >> First thing I did was peel some garlic by pinching the cloves to take
> >> the peeling off.
> >> Then the garlic was run over a microplane so I'd have some finely
> >> grated garlic.
> >>http://i46.tinypic.com/awc3fo.jpg
>
> >>http://i48.tinypic.com/111p461.jpg
>
> >> The roast was smeared with the garlic herb mixture, then salt and
> >> pepper.
> >> I used the same pan I roasted the veggies in.
> >>http://i49.tinypic.com/205cjfq.jpg
>
> >> It was put into a 500*F oven for 20 minutes to sear.
> >> Then the temperature was reduced to 250*f and the roast was cooked
> >> until the internal temperature reached 120*F on an instant read
> >> thermometer
> >>http://i48.tinypic.com/1z52es8.jpg
>
> >>http://i48.tinypic.com/2ibi6nk.jpg
>
> >> And that's that.
>
>
> > Maybe a bit too pink in the center?
>
> > Kent
>
> add a little heat for those who want it more done. It is so simple to give
> a slice a whirl in the microwave or a sear in a fry pan. That will satisfy
> everyone, and the timing is not messed up for serving dinner.
A whirl in the microwave wouldn't satisfy anyone I know. Using a
microwave to turn rare beef into med well beef is never an OK thing to
do.
>
> Dale P
--Bryan
Melba's Jammin'
<c9240bac-20d8-4233...@q16g2000vbc.googlegroups.com>,
projectile vomit chick <projektile...@yahoo.com> wrote:
> Are you nuts?
I think he might be. :-)
Looked damn good to me! If there had been a big baked
> potato with butter and sour cream and some brussels sprouts on the
> plate it would have been perfection lol...
Brussels sprouts? Did someone say Brussels sprouts? Solely out of
curiosity, I bought a "steamer" package of Brussels sprouts at Aldi's
this afternoon. Nuked them for supper with my bow-ties hotdish and
green salad. Dang, they were good! Baby Brussels sprouts in some fake
buttery sauce, but they were really tasty. I'm planning to go back for
a few more packages for the freezer. Seems like they were maybe
$1.29/package; I can't find my receipt so I don't know for positive.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009
sf
Hubby discovered the same thing today, only the tails they wanted to
sell him were 4oz each. :( I was really looking forward to lobster
tails even if they were small.
Doug Freyburger
>
> Brussels sprouts? Did someone say Brussels sprouts? Solely out of
> curiosity, I bought a "steamer" package of Brussels sprouts at Aldi's
> this afternoon. Nuked them for supper with my bow-ties hotdish and
> green salad. Dang, they were good! Baby Brussels sprouts in some fake
> buttery sauce, but they were really tasty. I'm planning to go back for
> a few more packages for the freezer. Seems like they were maybe
> $1.29/package; I can't find my receipt so I don't know for positive.
U"ber-sprouts
Start with fresh sprouts. Trim the stems and peel the outside layer.
Cut them in half top to bottom so they hold together after being cut.
In a pan heat oil and sautee some diced garlic until soft. By the end
the garlic will have browned. Add finely sliced or diced ginger. When
the ginger turns clear add the sprouts and sautee until they have mostly
softened.
It also works well with any of the other bitter cruciferous family that
we've tried. U"ber-rapini was a part of Sunday's dinner.
As much as I love sprouts in those prepared bags fresh sauteed beats the
bag every time.
Mr. Joseph Littleshoes Esq.
Doug Freyburger wrote:
> Melba's Jammin' wrote:
>
>>Brussels sprouts? Did someone say Brussels sprouts? Solely out of
>>curiosity, I bought a "steamer" package of Brussels sprouts at Aldi's
>>this afternoon. Nuked them for supper with my bow-ties hotdish and
>>green salad. Dang, they were good! Baby Brussels sprouts in some fake
>>buttery sauce, but they were really tasty. I'm planning to go back for
>>a few more packages for the freezer. Seems like they were maybe
>>$1.29/package; I can't find my receipt so I don't know for positive.
>
>
> U"ber-sprouts
>
> Start with fresh sprouts. Trim the stems and peel the outside layer.
> Cut them in half top to bottom so they hold together after being cut.
>
Or even in quarters.
> In a pan heat oil and sautee some diced garlic until soft. By the end
> the garlic will have browned. Add finely sliced or diced ginger.
Or fresh squeezed lemon juice.
> .....add the quartered sprouts and sautee until ...
Done. Don't worry about the butter browning, don't let it burn or
blacken but if it browns just call it .... Chou de Bruxelles a la buerre
noir.
>
> As much as I love sprouts in those prepared bags fresh sauteed beats the
> bag every time.
Yep, fresh is best, no comparison between frozen or fresh even counting
any sort of 'sauce' that might come with the frozen. Simple lemon and
butter to cook the sprouts with is superb, add some walnuts or almonds
if desired. Salt & pepper is optional IMO.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Dale P
news:914ade6b-3793-407b...@s31g2000yqs.googlegroups.com...
--Bryan
I have done it with no problems that I was aware of . Of course, I eat the
roast at the medium rare that it is cooked to. The guests who cannot stand
pink (They are few and far between) were pleased and ate the meal with many
compliments. I have also given the slice a sear in a hot fry pan, almost to
the point of blackening. I never did understand the restaurant phase of
blackening a beautiful slice of rib roast.
That said, I am ready to learn a better way. What would you do to turn your
beautiful rare beef into something that the person who cannot face that will
eat?
Sad thing is, we do not entertain on that scale anymore, and do not do a rib
roast very often at all anymore.
Dale P