Good morning!!!!

[txdon]

Lynn laid a standing rib roast on the butcher block, looked at me and said, "Don't ruin this!" I looked at the label $96!!! No pressure there! D@mn cows are expensive!

. . . when I saw the price I started crying! . . .

WOW! I'll help you by eating plant based foods only next year, this ought to cut the demand and drive those prices back down.:thumbsup:

 

[toppop52]

Kyle, turns out its 13+ lbs. that's still a lot of dough! By the way, we usually use Italian sausage in our spaghetti sauces.

 

[lostcreekranch]

Kyle, turns out its 13+ lbs. that's still a lot of dough! By the way, we usually use Italian sausage in our spaghetti sauces.

Randy, we insert a digital temperature probe (with remote monitor) into thickest part of the roast, bake at 500 degrees for 5 minutes/ lb., then turn off oven and leave door closed. The internal temp will keep rising, just take it out when it's where you want it. Works best if you have normal bake cycle on your oven, convection bake (with fan) cools oven too fast.

I did a 6# standing rib roast for Christmas Day and it came out perfect.

 

[toppop52]

Thanks, that's similar to what we've done in the past, I'll just do what you said, and if it screws up I'll tell her you did it! :laughing:

 

[toppop52]

I like the center rare and medium well to well at the very ends, thanks for the tip!

 

[Thomas]

31F cloudy now.
Mrs. and kittens let me sleep in this morning....sure felt good,outside before 8am remove 9" of fluffy snow.
All the roofs are clean off,path blown back driveway plow and push back,winds 10-20 mph clumps of snow falling from trees anytime. :confused2:
Rest of the day as it comes.

Enjoy the day all.

 

[sodamo]

Past couple of years I've been slow cooking at low temp on rotisserie on the gas grill until desired temp then another 5 minutes at high temp to get nice crisp and brown outside.

We put the hot Italian sausage in our sauce from time to time, sometimes in meatloaf too.

 

[daugen]

I found digital thermometers to be a savior. I pulled my meat loaf out today where it had a range of 150 to 175 and was rising. Beef, turkey and pork, so needed higher temps. 350 for an hour, about four pounds. Meat loaf is done and Tupperwared ready for mushroom sauce tomorrow.
Seafood red sauce is done, and it came out fine. I think...will put the sauce on the spaghetti and then ladle on some garlic buttery bay scallops on top. A friend is bringing home made focaccia bread and that should go nicely with this.

Back to the store again tomorrow morning for another bag of salad and more green beans. The pile
looked puny for six people.
Candied yams with pecans came out ok, not my thing, but kind of interesting with vanilla and orange zest overtones. A real glycemic attack on a fork. Also doing baby red potatoes and a few baked russet potatoes for diehards.

No pressure huh Toppop? Just don't get distracted under some guest's car hood while you are supposed to be watching the meat.

the last of the holiday food overindulging and the blitz of diets start in January.

 

[Eric Salop]

... we insert a digital temperature probe (with remote monitor) into thickest part ...

Remote temperature sensors, wow, that is high tech cooking !

In contrast, we haven't got much further than stone age techniques, as cooking times in our house tend to depend as much upon the size and type of wood we put in the range. At this time of year cold air often descends quickly after it has gone dark, limiting the pull up the flue and causing the oven temperature to drop if it hasn't been anticipated correctly. My wife juggles marvelously with the many variables and only one constant, which is that if it goes badly, I get the blame

 

[Eric Salop]

Good morning all. I can cope generally with the imminent demise of 2016, however melancholy set in as soon as I realized that after today, there is only the prospect of "healthy" food for breakfast for the next 360 days - turkey dripping has finished for another year :weepy: