Originally posted by TripletDaddy
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The Prime Rib (and other beef) Thread
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Originally posted by TripletDaddy View Postkccougar, popovers are essentially yorkshire puddings made without the fat. In fact, they are made almost the exact same way and don't look all the dissimilar. And you are right...one of the drawbacks of both is blandness. The recent popover recipe I posted has a nice gruyere mixed into it, giving it a great flavor. A good yorkshire with gravy can be very tasty. In your pic of the place setting, is that gold thing one of those gift popper deals? That is also very UK (often made with toilet paper rolls here in the US)."It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV
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I did the prime rib, and it looked great and tasted just fine. I will post some pictures of it later.
Here is what I don't get though...I don't like fatty cuts of meat. My slice of prime rib, once I cut/trimmed all of the fat off, ended up only being about 40% edible.
Do you all eat the fat?
Flavor was nice...but 80$ for a roast, to throw half of it away has me scratching my head.
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Originally posted by The_Tick View PostI did the prime rib, and it looked great and tasted just fine. I will post some pictures of it later.
Here is what I don't get though...I don't like fatty cuts of meat. My slice of prime rib, once I cut/trimmed all of the fat off, ended up only being about 40% edible.
Do you all eat the fat?
Flavor was nice...but 80$ for a roast, to throw half of it away has me scratching my head.
once you cut off all the fat, it should be 100% edible. Prior to cutting off the fat, obviously the entire roast will not be edible. All of that fat is what gives the meat its fantastic flavor and tenderness. No muscles or tendons to toughen up the meat.
Even with the inherent fat contained in the rib roast, it would be rare (swish!) for half or the majority of it to be interior fat.
It is a costly cut, unfortunately. No way around that one. I wish.Fitter. Happier. More Productive.
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Originally posted by TripletDaddy View PostNo, you don't eat the fat unless you are a dog or maybe a feral child.
once you cut off all the fat, it should be 100% edible. Prior to cutting off the fat, obviously the entire roast will not be edible. All of that fat is what gives the meat its fantastic flavor and tenderness. No muscles or tendons to toughen up the meat.
Even with the inherent fat contained in the rib roast, it would be rare (swish!) for half or the majority of it to be interior fat.
It is a costly cut, unfortunately. No way around that one. I wish.
And trust me...I have seen folks clean the plate. Gross.
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Originally posted by TripletDaddy View PostNo muscles or tendons to toughen up the meat."Sure, I fought. I had to fight all my life just to survive. They were all against me. Tried every dirty trick to cut me down, but I beat the bastards and left them in the ditch."
- Ty Cobb
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Originally posted by San Juan Sun View PostWhat exactly is meat made of?"You interns are like swallows. You shit all over my patients for six weeks and then fly off."
"Don't be sorry, it's not your fault. It's my fault for overestimating your competence."
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Originally posted by The_Tick View PostI did the prime rib, and it looked great and tasted just fine. I will post some pictures of it later.
Here is what I don't get though...I don't like fatty cuts of meat. My slice of prime rib, once I cut/trimmed all of the fat off, ended up only being about 40% edible.
Do you all eat the fat?
Flavor was nice...but 80$ for a roast, to throw half of it away has me scratching my head.
I may be small, but I'm slow.
A veteran - whether active duty, retired, or national guard or reserve is someone who, at one point in his life, wrote a blank check made payable to, "The United States of America ", for an amount of "up to and including my life - it's an honor."
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Originally posted by TripletDaddy View Postthank you. San Juan Sun is here mostly to troll others, apparently."Sure, I fought. I had to fight all my life just to survive. They were all against me. Tried every dirty trick to cut me down, but I beat the bastards and left them in the ditch."
- Ty Cobb
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Sportscenter reporting that the Wisconsin and Oregon football teams put away over 1300 pounds of prime rib over the past holiday."You interns are like swallows. You shit all over my patients for six weeks and then fly off."
"Don't be sorry, it's not your fault. It's my fault for overestimating your competence."
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My Beef Wellington from tonight - I promise there is a tenderloin medallion in each of those. Unfortunately, I got distracted at plating time and forgot to take a picture of one sliced open.
"It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV
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Wow KC, those look great. Were they easy to make?"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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