Food Thread

[Beastie]

The best way IMO is to slow cook Prime Rib. The slower and cooler the better. Sous vide is an option but the high fat content of ribeye makes it better suited to roasting. My preferred cooking time is 12 hours. The first 2/12hours to get the internal temperature to 53C ( 127F) and the remainder maintaining this temperature. After cooking the meat can be seared and like sous vide it requires no resting. I have cooked over 10000 joints of beef this way and it is very reliable. It helps to have a pro level oven. 
In a domestic setting it’s tough to be so accurate but @iacas has it about right with his times and temps. 

Beef best served with a sea of Yorkshire puddings.

 

[StuM]

A little winter comfort food.  Turkey Meatballs over rice.  Sauce is a combo of Grape Jelly & Chili Sauce.

 

[saevel25]

2 hours ago, StuM said:

A little winter comfort food.  Turkey Meatballs over rice.  Sauce is a combo of Grape Jelly & Chili Sauce.

So, you should check out Uncle Roger reacting to Jamie Oliver making fried rice. You may get why I am chuckling at your Grape Jelly + Chili Sauce. Jamie Oliver throws Chili jam into fried rice. 

Man, that sauce looks a bit unnatural, lol. I am sure it tastes good. How spicy is that chili sauce? I think with his sweet both of those can be, I would want something super spicy, like Habanero level. 

 

[StuM]

41 minutes ago, saevel25 said:

So, you should check out Uncle Roger reacting to Jamie Oliver making fried rice. You may get why I am chuckling at your Grape Jelly + Chili Sauce. Jamie Oliver throws Chili jam into fried rice. 

Man, that sauce looks a bit unnatural, lol. I am sure it tastes good. How spicy is that chili sauce? I think with his sweet both of those can be, I would want something super spicy, like Habanero level. 

 

Uncle Roger….Funny video

It is not spicy at all.  I’m not sure how to describe it, it is not Sweet & Sour but more Sweet & Tart.

[StuM]

Feb in Michigan, nice sunny day with no wind made the 38 degrees feel warmer than expected, what does that have do with food?

For me it meant fire up the grill and have Grilled Pork Chops with Lemon Pepper seasoning.

[billchao]

Clockwise, from the left: Basil eggplant (does not work with Italian basil, will need to grow Thai basil next year), stir fried zucchini, tomato and scrambled eggs, and okra with oyster sauce.

Almost everything came from my garden. This is way too much food for one person, but I’ll have whatever is left tomorrow with fried rice. Also, I can’t think of the last time I made a full Chinese dinner.

Yea, there’s no meat. I didn’t feel like defrosting any. Left to my own devices, I generally don’t cook meat.

[saevel25]

Made some stuffed shell pasta stuffed with ricotta, mozzarella, Parmesan, zucchini, onion, garlic, and corn. 

[billchao]

2 minutes ago, saevel25 said:

Made some stuffed shell pasta stuffed with ricotta, mozzarella, Parmesan, zucchini, onion, garlic, and corn. 

I like corn, but this is the first I’ve heard of using it to stuff shells.

[saevel25]

7 minutes ago, billchao said:

I like corn, but this is the first I’ve heard of using it to stuff shells.

You know, Ohio Sweet corn is the best in the world, so you have to use it 😉

Which I didn't, because I bought frozen corn 😛 

No, it was more for just using summer ingredients. 

[billchao]

Just now, saevel25 said:

You know, Ohio Sweet corn is the best in the world, so you have to use it 😉

I have literally never heard that until now 😃

[saevel25]

2 minutes ago, billchao said:

I have literally never heard that until now 😃

trade secrets. You must grill it, so good. 

[gillrich]

9 hours ago, saevel25 said:

Made some stuffed shell pasta stuffed with ricotta, mozzarella, Parmesan, zucchini, onion, garlic, and corn. 

That looks yummy!

[saevel25]

A Thai-ish rice noodle dish. Not 100% authentic, but still tasty. Had to make do with what I could find or substitute items for.

[saevel25]

Made a hearty red sauce with lentils, white beans, carrots, onion, garlic and served it over pappardelle pasta. Turned out much better than I thought. 

[saevel25]

Pasta Ala Ceppo with a Spicy Red Sauce

Red Sauce - High quality tomato sauce, red pepper flakes (a lot), garlic, basil, olive oile

 

[saevel25]

Going to a Friendsgiving tomorrow and I am bringing a no-bake cheesecake. I make the crust too big, but I think it turned out good. The filling is really good. 

[ChetlovesMer]

On 12/24/2023 at 12:12 PM, iacas said:

Wow. I would literally go at about half that temperature and probably three times or four times as long. Maybe more.

Holiday Standing Rib Roast Recipe | Simple Recipe | Alton Brown

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Impress your holiday guests with Alton Brown's simple but best Standing Rib Roast recipe. Tender...

 

Lots of ways to do it but I’ve found that slow is worth the wait.

 

On 12/24/2023 at 1:30 PM, StuM said:

It is only hot for 5 min per pound, do a 6 lb roast is 30 minutes at 500 to sear then shut off for 2 hours.  I’ve done it many times.

Prime Rib 500 Rule: The Closed Oven Method (Prime Rib Recipe)

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With the 500 rule (closed oven method), it's easy to cook prime rib roasts to a perfect medium rare...

 

 

 

I know you guys were discussing this like a year ago. But, ironically I just had this discussion with my brother-in-law. We literally just did one of these. I'd always used the "Slow-Cook, Rest, and Sear" Method. But my bother-in-law was convinced the "5-Min/lb, 500 degree" method was the way. So, we gave it a go.

I have to say it came out great. 

I have a 25 year old, electric oven, GE brand... Not sure if that matters, but it came out great. ... Of course we stressed that nobody was to open the oven.  

I don't make these all that often so, I'm not sure if I can fully recommend one method or the other, because without doing a Pepsi Challenge, I'd say both ways come out great. 👍😁👍