This. Was. Fantastic.

Didn't use sherry, and I puree'd half and put it back in before serving.

http://thepioneerwoman.com/cooking/2...d_tomato_soup/

You guys are ****ing awesome! Please keep them coming! Very, very, grateful.

Yeah man. I'm not playing around. I'm already on the old grind.

You're doing it wrong. You're supposed to tell him his hotty toddy galvanized trash can is too nice, to get back to you when he makes a smoker out of a plastic paint bucket and black bananas.

Uhh, I have the best real smoker on the market, the WSM 22incher. Galvanized metal doesn't give off toxic gases until it hits around 7oo degrees. This little jobber isn't reaching 300 degrees on high. It's a non issue. I've scoured the internet, MSD sheets for Zinc and Galvanized metals, and they all say the same thing.

Is that a trash can? LMAO

Shut up puss

<iframe width="560" height="315" src="//www.youtube.com/embed/4pz2kXoDo_s" frameborder="0" allowfullscreen></iframe>

Flopnuts at :27 mark.

yep. I'm pretty much a redneck with a degree

Search diabetics diet even if you dont have. Lots of healthy meals with a lots of fish and chicken dishes.

I'm wait g to make bruschetta for an appy for our Xmas eve challenge.

Here's the recipe I wanna use


http://www.mybakingaddiction.com/roa...chetta-recipe/


What kind of tomatoes would you guys recommend. Is there anything else I should add besides ketchup and goldfish?

This time of year, I'd consider something that doesn't involve fresh tomatoes. Anything you find in the supermarket won't be worth the money.

I can find great tomatoes at Albertsons, I just there yesterday.

My dinner is by happenstance. I have a full pantry with several options.

I baked whole wheat bread today, so I scrounged around for complimentary flavors and textures.

It will be home-baked organic WW bread with a crock pot full of beans, ham, onions, garlic.

Soup with beans and bread!

Marinated a pork tenderloin for the last 18 hours. Put it on the grill / smoker about 1 1/2 hours ago. It should be done in the next couple hours. The last one I made this way was ****ing awesome. The smoked tenderloin sandwiches were killer. I"d say it was the best smoked meat I've ever had. Using mesquite chips wrapped in foil for my smoke. After grilling all for sides about 5-10 minutes each I put it on the warmer grill right above the 'smoker balls" for a few hours. Make you wanna slap your momma.

Melted Havartis cheese on a whole-grain spelt tortilla, kale smoothie and water. Just have too much to do with holiday preps around the house, baking, cooking, returns, food shopping and forgetting stuff etc. Just made my winter terrarium bowl. My spray snow stuck and wouldn't spray snow on my trees and I'm bummed.

Reread the post with a bit of sarcasm, a smile on my face and a bit of trolling, well that, and I was a little drunk on natty light... :D

A volume drinker. Never would have guessed.

Duck lips, you must be popular on face book.

meat and tators
 

Meat and potato casserole;

1 lb ground beef $4.00
Bag of Southern Style Hash Browns $2.50
Bag of mix vegetables $.88
Can of cream of Mushroom Soup $1.00
Colby Jack Cheese $3.00
Seasoning $.25

With toasted garlic cheese bread at 8 servings, about $1.50 a serving.

Yeah, my pics suck...

Bloody Mary brats.

Tried making Prime Rib tonight, wasn't all that good, I give it a C-. A bit over cooked, so not juicy enough, it came out more medium than medium rare. Also probably got too small a cut, jut under four pounds. I'll have to try again sometime.

2moro?

I just made applesauce.

Cinnamon sticks bitchessss

So you poured it out of a jar and into a bowel, good job out of you! You just graduated special school.

Orange chicken and pork fried rice. Take out.

Geezaz! You have such cheap food prices out there.

That's sound like a decent quick meal for a busy night that's not all from scratch. Gonna give it a try sometime.

No. I actually cut up apples and shit and boiled the crap out of 'em. Little cinammon, little water, little sugar...amazeballs.

I'm gonna get some nutmeg and shit next time I'm at the store.

Probably the lighting, and I'm sure it tasted fine.... But that does not look good.

Just put this in the crock pot for lunch

4-6 Chicken Breasts or 1 Whole or cut up Chicken
1 Can of any kind of Beer
1/2 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt
*You can use whatever spices you like


Put all ingredients into crockpot
If frozen cook on high 4-5 hours or low 8-10
If fresh cook on high 3-4 hrs or low 7-8 hours if fresh

What's for dinner? Here's mine... (Part 2)
 

Maybe take better pictures. That looks bad.

Jesus, go **** yourself.

Chill dude. It's all in good fun. I took my lumps with that awful looking steak.

I said in my initial post that yours probably tasted good.

What's for dinner? Here's mine... (Part 2)
 

That's a bummer. The size shouldn't really matter much. Were you using a probe thermometer? And what was your oven temp?

I'm planning an oven roasted rib roast for Christmas. It's been a while, so I'm kinda sweating it. It sucks to screw up a $50 hunk of meat.

mmmmmm 7 layer bean dippppppp

this thread needs more pics

http://tapatalk.imageshack.com/v2/14...9cee31d73f.jpg

looks like long johnsilvers on a quick glance lol

(That's exactly what it is.) :D

Yeah, I'm sweating it this year as well. I do a standing rib roast every year except one. I really needed a second oven to do my popovers. So I bought a oven roaster from Hamilton Beach as an inexpensive solution. I've got more company coming this year. It says it cooks faster. It says it won't brown the surface. It doesn't. I did a trial run on a small roast beef over the weekend and it came out medium well based on their times on a chart. Yikes!


I am thinking of blasting it at 475% the last 20 minutes. Would that be enough? I want some burned bits on bottom of pan too.

I figure take it out at 118°, let it rise to 125 on the counter and then blast it in my oven. Most coming won't it it rare or even medium rare. I'd like to get it to between medium rare and medium.

Awaiting your expert advice on meat.

I made a lobster broth today for a bisque as an appetizer.

Baby Lee has a vagina reminiscent of a very large roast beef after its been hit by an Axe.

Ignore his shriekery.

I was amazed by Quizno's chicken noodle soup. I think I've been once in my life and today I wanted soup, So I tried their chicken noodle. Amazing

Sony????????????

bout to open a can of tuna and a can of collared greens son

fine dining here tonight at casa de zarth

hot sauce up in this bitch

ROFL oops hope I didn't blow my cover

Do you have a bad haircut and cruise around on Friday nights in a really old submarine that's more primer than paint?

Dad?

You didn't. We already knew you were a limp wrister.

I've often wondered if I have only two kids.

I did use a probe thermometer, it was about $12, one of the middle of the road as far as cost. Maybe I should have got a better thermometer. I seared it at 450 for 15-20 minutes then turned it down to 325 for a few hours. May have been a bad recipe, and it said to take it out of the oven and let it sit for 20 minutes before you cut it.

What temp on the thermometer was it when you took it out of the oven? A big roast like that will easily have 10 degrees carryover, so if you take it out at medium rare (130), it's going to rise to 140 (medium) or higher in that 20- to 30-minute rest.

I'm certainly not a rib roast expert, but 325 seems high to me. The recipes I've been looking at recently all call for low 200s. I'm planning to sear mine off in cast iron and transfer to a 200-degree oven. And I'll take it out when the probe hits 118.

It was a bit over 120, about 122 or 123, so it was not that far off. It may have been the 325 that did it in. And maybe I should keep the oven door open to get it down faster from the 450, that could have been what screwed it up as well.

Okay, so no answers on my roast. Well then, help me with this folks. Should I serve the lobster bisque as the sit down appetizer before my salad or after the salad? The Prime rib follows.

I was waiting for someone else to respond since I'm not a rib roast expert.

But what you're doing sounds good. I'd probably consider the broiler instead of the oven. The Cook's Illustrated recipe I'm using has you remove the roast at 120 for rare and rest for 30 minutes (up to 75 minutes).

Then: "Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes."

So that's what I'm planning to do.

According to Miss Manners, soup should be first, with salad coming right before dessert.

http://articles.chicagotribune.com/1...or-salad-meals

You could mix it up and serve the salad last, as the French do....

I actually really enjoy that , and I think the French way makes sense too, gastronomically.

Aperitif
Appetizer
Soup
Main course
Salad
Desert
Digestif

alright nancies.. what desserts do you guys like to make?

With prime rib I think its better to START at 500, for a while and THEN lower as opposed to the opposite.

Per haps 20 mins or 1/2 hour on a 5 rib roast, then lower to finish.

Easier to hit the results you're looking for

We hardly ever eat dessert, and if we have it, I hardly ever make it.

My wife makes killer cakes and cookies, and she's perfecting her pie baking skills.

I've made ice cream with dry ice that was better than any store-bought ice cream not named Graeter's. I've also used dry ice to carbonate fruit, which is pretty fun, as well as tasty. And I make a respectable crème brûlée.

Cheesecake is my specialty
Creme brulee is my favorite to eat
I make a pretty mean pie crust, so

Apple pie ( I live near Sebastopol ca, apple tree heaven)
Blackberry pie
Pecan pie

Home made ice cream

My homemade ice cream could beat your homemade ice cream up. :p

Ah, I was going to look up some etiquette site but I am sooooo pressed for time right now.

Right Now, probably , since my machine just broke!

I don't need an ice cream machine. Just my stand mixer. :harumph:

Well I often just use two zip lock bags and some ice & salt

Mixer schmixer!

Lolol.

**** YOU DUDE

/BABYHERPLEE

ROFL

And he's gone back and deleted a bunch of posts...

Okay I got my final menus down to send out.

I still haven't received my invitation....

Hmmm, never thought of the broiler. Saw a chef on You Tube take it out at 118°. Let sit on counter until it rises to 125° then pop in at 500% for 20 minutes. I am just nervous this roaster will overcook the thing and then browning it might finish it off and losing heat by testing interior if I wind up having to do too often.

That looks ****ing amazing

Well, you said you were making your own prime rib. I can send you a squeezy fruit and candy cane for leftovers though. :D

Your worry IS legit, bep

Most recommend STARTING by browning for this reason....and finish by bringing to temp.

I just ordered my real USDA prime rib

Not 'choice' bs many try and pass off

$150 bux for a 5 ribber

This will be exactly the second rib roast I've ever done. The first was 5+ years ago, and I don't recall how I did it.

So I just happened to get the America's Test Kitchen "MEAT" book recently in the mail because I didn't send them a card not to send it... that recipe looked solid, and they've never led me astray.

:shrug:

Yep. I'll brown in my cast iron, then cook. I'll do a final crisp under the broiler for a couple minutes.

If I was using my oven for a dry roast method, I would do that. This roaster oven does not cook the same way so I think it makes more sense to do when done. It does not make a crispy outer layer and if a turkey does not make crispy skin. It uses more moisture when it cooks which does leave the interior moister and juicier but doesn't caramelize the exterior—which looks like crap.
Presentation is important to me. You should see my table settings —and I am still not down.

This roaster would just make that browning limp with moisture though. So I think I have to end off doing it. I guess it wouldn't hurt to try it and then broil in the end. Main fear is over cooking to medium well. Ugh!