Cookaholics Bulletin Board

Kathy,

Is there a possibility that you enjoyed this meal in Parker, CO? I can even paraphrase the recipe.

Just put the rib roast in the oven using convection roast at 325F on convection and cook until the temp read 115 for the BEST rib roast and everyone will have their choice of how their meat is to be cooked.

I'll never forget posting on TOBB that this recipe was indeed perfect with one minor problem. You have to learn to cut spiral slices first around the outside for well-done slices, and then around the middle third for medium slices, then around the inner third for the medium rare slices. That inner core is for guests who like rare meat.

I just love making helpful suggestions to creative cooks.

Tim

Just skiing down the slope.

Christmas dinner, T-Day menu has just been planned when Harold starts pestering me about Christmas(followed by New Year's, lol). Prime rib, Mom, please. Well, OK...but you know you wanted to invite your grandparents. All is cool, until I, just before Christmas, bring up the hurl factor...

gum snapping...."ya know, I have to make extra well done(read jerky) prime rib for them" heheh

"Mom, you can't"

gum snapping...."they'll pass out"

"Mom, no".

Giggles. "Well, okay, just watch".

I cut the rib, they were coming over and staring...transfixed horrified. I crank up the convection(snicker) heat, throw a 9x13 back in the oven for about 12 minutes while finishing up(ours is in warming drawer). Cooked the crap out of it.

No more gum snapping. Persistant pinkness. They were horrified, huddled, and afraid.

So, kinda of fits. Pink. Shoe.Jerky. psuedo charcuterie.

furthermore, if we ensnare Kurtgoogle we wouldn't have to worry about where anything was, now would we?

I am not too crazy about the Duck Prosciutto either.
I bought a sandwich the other day and I asked the owner if he would like to try the Duck Prosciutto that I made. He didn't look too thrilled when I told him I would bring him a sample.

We had magret breasts (did you recently get an email from D'Artagnan with a 25% discount for Charcutepalooza participants? Shop here, discount code is BRINEME); these have a significant fat layer under the skin (see my earlier photos). Downside is $11-13 for a 1-pound breast half, before any discount.

I think "funky" might be part of the characteristic flavor of anything basement-aged, no?

Here is my bacon.
I am looking forward to making Corned beef for this months project.

That bacon looks awesome, Todd!

X2
Nice work! Call us and we will all come over for breakfast...or lunch.