It needs a new name. Find a catchy one and it would improve the market share 100 fold.
I understand the current hesitation. Not something my "all too western" friends request...
...until they taste.
I understand the current hesitation. Not something my "all too western" friends request...
...until they taste.
Whats on your plate for Christmas?
My traditional Christmas Dinner is Standing Rib Roast with Yorkshire Pudding, mashed potatoes, peas & onions, and yeast rolls, with a massive amount of gravy.
Your basic Heart Attack on a plate.
Standing rib roast was on sale at Food City for $6.99/Lb. I bought a small one at 6.15# (2.79KG).
I'll dust it with black pepper, Garlic salt and flour, then roast it at 425F for 30 minutes and drop the temp to 325F until it reaches 155F internal.
Leftovers will become Beef pot Pie and Beef vegetable soup.
The drippings will be used to make gravy and the Yorkshire pudding.
I don't bother with desert after such a main course.
My traditional Christmas Dinner is Standing Rib Roast with Yorkshire Pudding, mashed potatoes, peas & onions, and yeast rolls, with a massive amount of gravy.
Your basic Heart Attack on a plate.
Standing rib roast was on sale at Food City for $6.99/Lb. I bought a small one at 6.15# (2.79KG).
I'll dust it with black pepper, Garlic salt and flour, then roast it at 425F for 30 minutes and drop the temp to 325F until it reaches 155F internal.
Leftovers will become Beef pot Pie and Beef vegetable soup.
The drippings will be used to make gravy and the Yorkshire pudding.
I don't bother with desert after such a main course.
Attachments
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TheGimp -- You, Cal, and GrooveT are in the races for the most prolific members of this thread. Always a treat to see what you're up to.
Rib roast seems pretty common! We do it a bit different, but, yeah, decadence!
Rib roast seems pretty common! We do it a bit different, but, yeah, decadence!
Same here but boneless grass fed dry aged. Do you really keep it in to 155? I find 120 (130 tops) and after a rest you get a few more degrees on it.
If it is bone in you can go 10 degrees higher as the bones keep it really rare for the temp. I may drop the temp 5 degrees this year. My son is squeamish over rare meet.
I'm currently re-writing my Mother's cook book. She wrote one in 1972, had it copied by my father and gave a copy to each of us kids and her family. It is just a little loose leaf three ring binder cook book, but it has a lot of family history in it.
I'm updating it by adding my own recipes and then print it and give it to my kids.
I'm currently re-writing my Mother's cook book. She wrote one in 1972, had it copied by my father and gave a copy to each of us kids and her family. It is just a little loose leaf three ring binder cook book, but it has a lot of family history in it.
I'm updating it by adding my own recipes and then print it and give it to my kids.
Wonderful story.
My son's grade school would produce cookbooks bound that way every few years -- parental recipes. Best were some cookie recipes from a mom who grew up in Czeckoslovakia --
please be careful with family recipes, save whatever it is you've got,
copy another time for sharing.
friend of mine in NYC in late oughts mentioned her grandmother's recipes,
the woman was in her 90s, from an old northern New Mexico family
(decisively self-identified as Spanish, neither Anglo nor Mexican at root),
they were all handwritten
in a notebook barely referred to for years.
I suggested she take it all seriously,
she had always liked the food,
and be sure to preserve/collect/type up
anything at all, whether verbal or written.
Well, Grandma mailed her the originals.
As it turned out, it was right when
the younger woman was moving across the street to a different apartment.
Ex-landlady, questioned repeatedly, "never saw a thing" in the mailbox.
needless to say, my conversations with granddaughter were different, limited,
and then basically nonexistant,
despite frequent, regular encounters several times a week.
My fault for building interest,
then failing to communicate
an important, but simple, idea:
"have her or someone take them to the local library and make copies."
thank you for taking my unrequested confessional.
do remind people of any age
to keep whatever they use,
whether day-to-day or simply as a reference,
safe at home.
Make another round of copies for sharing.
copy another time for sharing.
friend of mine in NYC in late oughts mentioned her grandmother's recipes,
the woman was in her 90s, from an old northern New Mexico family
(decisively self-identified as Spanish, neither Anglo nor Mexican at root),
they were all handwritten
in a notebook barely referred to for years.
I suggested she take it all seriously,
she had always liked the food,
and be sure to preserve/collect/type up
anything at all, whether verbal or written.
Well, Grandma mailed her the originals.
As it turned out, it was right when
the younger woman was moving across the street to a different apartment.
Ex-landlady, questioned repeatedly, "never saw a thing" in the mailbox.
needless to say, my conversations with granddaughter were different, limited,
and then basically nonexistant,
despite frequent, regular encounters several times a week.
My fault for building interest,
then failing to communicate
an important, but simple, idea:
"have her or someone take them to the local library and make copies."
thank you for taking my unrequested confessional.
do remind people of any age
to keep whatever they use,
whether day-to-day or simply as a reference,
safe at home.
Make another round of copies for sharing.
When I finish updating the cook book, I will send it to each of my kids, and post it here as well if anyone is interested.
I will also send it to all of my relatives I have contact with. I tried getting additional input years ago but it went no where. I may try again this year at the family reunion.
Updating it is a pain in the A$$, I've spent the last three days doing nothing but editing it. Well, that and drinking beer. 😀
I will also send it to all of my relatives I have contact with. I tried getting additional input years ago but it went no where. I may try again this year at the family reunion.
Updating it is a pain in the A$$, I've spent the last three days doing nothing but editing it. Well, that and drinking beer. 😀
I guess I left out
the "why I gave a damn" part of it all.
The conversation only came about
because her family's kitchen of ideas at the time
was a very hot, non-joking mess.
A large number of chefs were arguing about self-identity,
dating back to the 16th/17th century:
Converso? Marrano? a distinctly local variety of Catholic?
or none of the above?
Recipes from home might have said a few things
that public practice and the training of children could not have.
Speaking from a little experience, comparatively,
(only 5 prior generations growing up within 10 miles or so,
all with a dash too much Kant in the soup for many)
multi-generational local histories
seem to add weight to the simplest matters
in an almost-exponential, rather than numerical, manner.
To be strict about the math, probably not...any thoughts on the last bit are welcome.
the "why I gave a damn" part of it all.
The conversation only came about
because her family's kitchen of ideas at the time
was a very hot, non-joking mess.
A large number of chefs were arguing about self-identity,
dating back to the 16th/17th century:
Converso? Marrano? a distinctly local variety of Catholic?
or none of the above?
Recipes from home might have said a few things
that public practice and the training of children could not have.
Speaking from a little experience, comparatively,
(only 5 prior generations growing up within 10 miles or so,
all with a dash too much Kant in the soup for many)
multi-generational local histories
seem to add weight to the simplest matters
in an almost-exponential, rather than numerical, manner.
To be strict about the math, probably not...any thoughts on the last bit are welcome.
apologies for any distraction from the purpose of this thread:
anybody had a decent pork chop lately?
maybe a Berkshire/Kurobuta/Kagashima or heritage breed option?
Sadly, I watched and participated in leaning them almost out of existence
(non-confinement, it was the breeding that did it)
as an 8-to-18-year-old back in the 70s and 80s,
as directed by our pork-flavored-white-meat marketing overseers.
Of course, by now, I've written ads for (better folks!) far longer.
Thanks for your patience,
Quard
anybody had a decent pork chop lately?
maybe a Berkshire/Kurobuta/Kagashima or heritage breed option?
Sadly, I watched and participated in leaning them almost out of existence
(non-confinement, it was the breeding that did it)
as an 8-to-18-year-old back in the 70s and 80s,
as directed by our pork-flavored-white-meat marketing overseers.
Of course, by now, I've written ads for (better folks!) far longer.
Thanks for your patience,
Quard
Then there are those of us who really don't want to save some family recipes.
One aunt's recipe for hamburgers is to start with kosher beef (Only comes from the parts of the steer you normally wouldn't use) then tightly form five patties per pound, place them on a grill at low heat until all the juices rise to the top. Then turn them over and when no juices are left, they are done.
Another family member uses decent beef but forms the patties almost into balls. That way the thin sections burn before the center gets warm on a high heat grill. But of course the length of cooking is never the same, so they range from raw to burned.
Then my mother got rid of the Chamber's range for an electric one.
One aunt's recipe for hamburgers is to start with kosher beef (Only comes from the parts of the steer you normally wouldn't use) then tightly form five patties per pound, place them on a grill at low heat until all the juices rise to the top. Then turn them over and when no juices are left, they are done.
Another family member uses decent beef but forms the patties almost into balls. That way the thin sections burn before the center gets warm on a high heat grill. But of course the length of cooking is never the same, so they range from raw to burned.
Then my mother got rid of the Chamber's range for an electric one.
Yes, please.
(my current collection of bound and non-bound is about 1k, yours could be the ole magic of 1001 bites)
Plenty of local artisan farms picking up the slack.
Pigs | Laszlo Family Farm
Berkshire Pork - Certified Heritage Berkshire Pork
The first delivered across the street every Thursday in season.
I agree!
It seems even strictly kosher foodies get what they want. Look's like enough cuts available here to make a decent burger, though New York strip at $42/lb would make for expensive 1/4 pounders. It seems only heart, Cal will confirm great added to burgers, and liver are kosher offal.
KOL Foods - Grass-Fed Beef Recipes
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My roast is only "USDA SELECT" so there isn't a lot of marbling in it. On the other hand I only paid $6.99/Lb for it and I'm happy to have it for dinner.
Typical "grain feed to fatten them up" beef from the stockyards.
The only time I had "Grass Feed Beef" was from Community Cash grocery store when I was in college (Clemson). It was cheaper than the grain fattened beef, but a good bit tougher. Then again it made pretty good stir fry.
Typical "grain feed to fatten them up" beef from the stockyards.
The only time I had "Grass Feed Beef" was from Community Cash grocery store when I was in college (Clemson). It was cheaper than the grain fattened beef, but a good bit tougher. Then again it made pretty good stir fry.