Picture Thread: What's For Dinner?

[Rusty Heap]

Turning off the oven is Excellent method...............I'll have to dig up my notes, or you can google it, but basically spice rub the roast, get your oven cranking hot at 500F, put the roast in for ~20 minutes, then turn the oven off and let it sit/rest without opening the door for 2 hours-ish

Sear / cook / Rest, all in one.


Love to hear others with this method, That up top of the post is just from memory but pretty spot on.

[imcarthur]

Just sayin'

Ian

[stuttgart46]

Thanks guys.
I'll let you know how it goes.

[Rusty Heap]

in part, and just for this thread, and I love to take pictures, I got a new camera yesterday.

Nikon Coolpix P510 Review: Digital Photography Review


24mm - 1000mm zoom lens.



JOY!

[Shaun @ Tru6]

Some kind odd roast I marinated for a few days in a variety of super hot chilis, onion and garlic. Tasty. Tomato and avocado with a sweet balsamic-black pepper reduction and snap peas.

[imcarthur]

Pork tenderloin with mustard cream . . . again . . . but still great & easy.



Ian

[john70t]

1. Chicken thighs- four pack, skinned, and nuked and minute or so.
2. Sauce- saute mushrooms/garlic/onion with basil and thyme in olive oil, parmesan, can of mushroom soup, half can milk
3. Bacon- half cooked to reduce fat, put on top.
400deg oven to crisp and then 350deg to finish.

Baby reds- parsley, garlic powder, milk, butter. Nuked then mashed and cooked in pan.

[jyl]

Nope, not my own private Christmas dinner joke about the Crucifixion and The Shroud.



Wife bought an 11 lb fresh prime rib roast a couple of days before the Christmas dinner party and put it in the small basement refrigerator. I guess the roast was pressed up against the small freezer compartment, because it became frozen. We discovered that at 11:45 am today, before a 3:00 cocktail hour and a 4:00 pm dinner.

Uh-oh. The roast went in the oven, fingers were crossed. 90 minutes later, my remote probe thermometer in the roast interior still read 30F. Clearly this wasn't going to produce an edible prime rib by 4:00 pm. I pulled the roast out, intending to saw it into pieces. But as a last check, I temped different locations with my thermometer and realized that only one half of the roast had frozen. That half was 30 F internal, the other had risen to 70 F.

Ah-ha. Maybe this could be salvaged. I went to the garage and got a handful of 4" nails, cleaned them, and pushed them deep into the meat of the frozen half, leaving an inch of each nail exposed. The unfrozen half got covered in foil. Basted with melted butter, the roast went back in the oven.

The nails conducted heat into the frozen core of the meat, speeding up cooking of that half of the roast. The foil shielded the unfrozen end from heat, slowing down the cooking of that half. By 3:45 pm, both halves had reached 110 F together. We sat down just 15 minutes late. The roast was great, if you like rare prime rib, which is always what I aim for.

[azasadny]

Looks great!!

[imcarthur]

A great save! Sometimes you just have to ad lib.

Ian

[Rusty Heap]

You really NAILED it..........with your solution to the half frozen rib roast.




Wife made her signature dish of Awesome Super yummy Kung-Pao Chicken dinner for us last night, wayyyyyyy better than Spicy Cheeken Numba 5 eating out .......



I can scan post the recipe if anyone wants. It's VVVVG (veryveryveryverygood) as our code we write in our recipe books.

[Shaun @ Tru6]

[imcarthur]

Originally Posted by Rusty Heap

I can scan post the recipe if anyone wants.

Yes, please.

We had a big momma King Crab legs & beef tenderloin feast last night. Sorry - no pics but the food was awesome.

Ian

[JJ 911SC]

Originally Posted by Rusty Heap

... I can scan post the recipe if anyone wants.

What, you don't deliver...

[futuresoptions]

You guys are my heros.....

[jyl]

Do you kill your lobster before putting it in the pot?

I didn't used to, but since I've started steaming lobster it seems too cruel to steam a living animal. So I administer the coup de grace - point of chefs knife through the back of the head.

I was wondering if I should dispatch the crabs we cooked for Christmas Eve, but there didn't seem to be an obvious way to swiftly terminate them. And I was behind schedule.

[Outback Porsche]

Originally Posted by jyl

I was wondering if I should dispatch the crabs we cooked for Christmas Eve, but there didn't seem to be an obvious way to swiftly terminate them. And I was behind schedule.

Put them in the freezer for a while. They'll go to sleep and when they hit the hot water they know nothing. Probably also work for the lobster.

[Shaun @ Tru6]

From what I've read, the lobster does not feel pain, so he came out of the fridge and into the pot, steamed for 15 minutes. 1 stick of butter and it was done. Couldn't believe lobster was $4.99 a pound today.

[Rusty Heap]

[/QUOTE]



THIS GENTS, is how you do it...........awesome. try it right by the book. Heavy on the Oyster Sauce, less Cilantro than the photo, made it too sweet. Knocks it out of the park for home made Kung Pao.

YES it's worth it and very simple to do.........I double dog dare, NO, TRIPLE DOG DARE you to try it and post some of your own photo versions and taste tests.............we need a group recipe, and a group review on a dish! This might be one.

[slodave]

Originally Posted by Outback Porsche

Put them in the freezer for a while. They'll go to sleep and when they hit the hot water they know nothing. Probably also work for the lobster.

This is also how you humanely put down your pet fish. Not the hot water part! When the temp gets cold enough, they go to sleep and their organs shut down.