The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on January 02, 2011, 04:45:14 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x83483
Oh my.
Since I'm going to be away for a few days, I wanted to check up on the sparkling husband primitive before I left, but I bumped into Mrs. Alfred Packer instead.
hippywife (1000+ posts) Fri Dec-31-10 09:58 PM
MRS. ALFRED PACKER
Original message
Need advice on preparing prime rib.
So, I just have one rib section that's about 2 inches or so thick. Plenty for us to split for dinner tomorrow night.
All the preparations I'm finding are for more bones than that, IOW a roast. I'm assuming I will want to marinate this and sear it in my cast iron skillet, get a nice crust on it and then move it to the oven to slow cook it.
Would that sound correct? Any other advice?
Hmmmm.
One wonders what once-living thing that prime rib came out of.
elleng (1000+ posts) Fri Dec-31-10 11:17 PM
Response to Original message
1. Really don't know, hw, mom's gone and dad not available, so
I'd just suggest don't overdo, its basically a couple rib-eye steaks stuck together!
hippywife (1000+ posts) Sat Jan-01-11 01:17 PM
MRS. ALFRED PACKER
Response to Reply #1
2. Yeah...
I did some more searching around and I think just a light seasoning will be all.
hippywife (1000+ posts) Sun Jan-02-11 03:58 PM
MRS. ALFRED PACKER
Response to Original message
4. This came out very nice last night.
Beautifully done inside and out and it wasn't difficult at all. Seared in butter and olive oil in the cast iron skillet and then moved it into the oven preheated at 450 for 20 minutes (The oven had been on for about an hour coz I baked sweet potatoes first.) Served it with some shrooms and onions sauteed in butter and deglazed with balsamic vinegar and wine for the sauce.
And this is why I enjoy cooking for my husband. He love prime rib and he said this was the best one he'd ever had.
In addition, he was making all kinds of happy noises while he was eating it.
Yeah, one supposes hippyhubby Wild Bill isn't exactly a genteel diner.
Probably grunts and snorts and chews with his mouth open.
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x83483
Oh my.
One wonders what once-living thing that prime rib came out of.
Yeah. Let's hope there isn't an abandoned Fedex truck somewhere out there in the Oklahoma wastes.
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In addition, he was making all kinds of happy noises while he was eating it.
Sounds like a prelude to some lovin!
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Sounds like a prelude to some lovin!
BSed for the visual you evoke. :argh: :censored:
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Have the DUmmies every heard of google.com? :???:
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Dear DUmmies:
Even thin rib roast is best cooked in the same manner as thicker ones--fat side up, bone side down, salt and pepper only, baste in juices every 30 minutes or so, 325 degrees, 20 minutes per pound, don't go any more than medium rare (140 degrees internal), let it rest for 10-15 minutes under loose foil before cooking.
Jesus, do I have to do EVERYTHING for you ****ing worthless ****tards? Oh, and DUmmies, make sure you stick your heads in the over for an hour or five to make sure the roast is done first.
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BSed for the visual you evoke. :argh: :censored:
:lmao:
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:lmao:
Well now, this campfire gave me inspiration for a whole another chapter on "Mrs. Alfred Packer does Christmas."
Look for it later this week.
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Well now, this campfire gave me inspiration for a whole another chapter on "Mrs. Alfred Packer does Christmas."
Look for it later this week.
We look forward to it.
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Sounds like a prelude to some lovin!
This is what I picture their lovin' consisting of:
:bash:
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Dear DUmmies:
Even thin rib roast is best cooked in the same manner as thicker ones--fat side up, bone side down, salt and pepper only, baste in juices every 30 minutes or so, 325 degrees, 20 minutes per pound, don't go any more than medium rare (140 degrees internal), let it rest for 10-15 minutes under loose foil before cooking.
Jesus, do I have to do EVERYTHING for you ****ing worthless ****tards? Oh, and DUmmies, make sure you stick your heads in the over for an hour or five to make sure the roast is done first.
If she cooked it at 450 for 20 minutes, she cooked it to shoe leather..... :(
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If she cooked it at 450 for 20 minutes, she cooked it to shoe leather..... :(
Remember, this is the Alfred Packer family. She needed brown it enough to obscure the tattoo.
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Remember, this is the Alfred Packer family. She needed brown it enough to obscure the tattoo.
ewwww. hi5
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ewwww. hi5
Ooops, I hit a speed-bump on that new chapter of "Mrs. Alfred Packer does Christmas."
I'm not an aficiando of exotic foods, and really, I don't know.
When one buys Chinese food, there's those little white worm-like things in it.
What are those called?
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When one buys Chinese food, there's those little white worm-like things in it.
What are those called?
rice? :???:
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rice? :???:
I dunno; it's in chow mein or chop suey or something; they look like white worms.
I know at times I seem incredibly stupid, but excresence happens.
All I know is what I read, and I've never read a Chinese cookbook.
I'll never forget the first time I saw those white worms, as a little lad.
My revulsion was great.
Unlike the sinophobic Mrs. Alfred Packer, franksolich loves eastern Asians with a passion, but he wouldn't touch their food, no way.
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See if you can find a picture of it.
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rice? :???:
bean sprouts, canned bean sprouts.
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Yeah, I detest those things too. I'll tolerate them if they're in my egg rolls but that's it.
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bean sprouts, canned bean sprouts.
Okay, madam.
My point about there being some, uh, significant gaps in knowledge.
I checked it out, it's vegetable sprouts, not white worms.
The deal is though, probably in your life you've heard the word "sprouts" hundreds, if not thousands, of times.
I know only what I read, and after seeing white worms, I never bothered reading anything about Chinese cookery.
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Dear DUmmies:
Even thin rib roast is best cooked in the same manner as thicker ones--fat side up, bone side down, salt and pepper only, baste in juices every 30 minutes or so, 325 degrees, 20 minutes per pound, don't go any more than medium rare (140 degrees internal), let it rest for 10-15 minutes under loose foil before cooking.
Jesus, do I have to do EVERYTHING for you ****ing worthless ****tards? Oh, and DUmmies, make sure you stick your heads in the over for an hour or five to make sure the roast is done first.
Ever try to cook a one of two bone rib roast bone side down?? It don't work very well.
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Okay, madam.
My point about there being some, uh, significant gaps in knowledge.
I checked it out, it's vegetable sprouts, not white worms.
The deal is though, probably in your life you've heard the word "sprouts" hundreds, if not thousands, of times.
I know only what I read, and after seeing white worms, I never bothered reading anything about Chinese cookery.
They look exactly like white worms, and, having never eaten a worm, I think the taste would be similar.
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No, worms are squishy and taste like dirt. Bean sprouts taste OK and have a little crunch.........
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I think it will be quite a while before I eat bean sprouts again.
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No, worms are squishy and taste like dirt. Bean sprouts taste OK and have a little crunch.........
You have to let the worms live in corn meal for a few days or so first....
:-)
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Ever try to cook a one of two bone rib roast bone side down?? It don't work very well.
No, but then again I'm not so cheap I just buy a one or two bone rib roast. If I can afford it, I go 5-6 lbs at least.
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No, but then again I'm not so cheap I just buy a one or two bone rib roast. If I can afford it, I go 5-6 lbs at least.
Cheap?? No, some of us don't make $60-80K per year.......
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They look exactly like white worms, and, having never eaten a worm, I think the taste would be similar.
Actually, I guess vegetable sprouts are healthy, but the way they look is kind of a turn-off.
My policy is, if I don't know what something is, and it looks ominous, I don't touch it.
If I know what it is, different story.
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Cheap?? No, some of us don't make $60-80K per year.......
My point being, is that if I have the money to spend on a rib roast, I'm going to get at least a half, if not a whole. But I'm also going to have enough company around to make sure it gets eaten.
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No, worms are squishy and taste like dirt. Bean sprouts taste OK and have a little crunch.........
I'll bet Mrs. Packer and her 450-degree oven would put some crunch in earthworms.
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Komrade Packer,
You have selfishly decided to eat what other kannot. You local party khairman will be taking your prime rib and replacing with 60/40 hamburger so that others kan eat 60/40 hamburger too. Feel lucky that you have any meat for selfish akt of eating what you kan afford.
Party representatives will be keeping eye on you.