What are you cooking for dinner this weekend?

[Too Tall]

Thanks. I just need to hear the process once, it makes sense...alot of sense esp. the long salt cure. Mercy that must have been good.
I'm doing this for NYE for sure. I'll pre-order from my butcher. Yumm.

[Noteddy]

Pick up a few spare beef bones to make the jus ahead of time. It is easier than trying to coordinate dealing with the roast in two ways at once. The bones from the roast can be used for soup later.

[winmonster]

We got a dry aged 4 bone standing rib roast (prime rib) from Roseda Farm via Westover Market. It's almost time to start on it, and we just might cry if we screw it up. Should be good, though, and there is some decent wine to drown our sorrows in if so.

[znfdl]

Refrigerated uncovered all week.

After a week, did you have to trim the roast (similar trimming after the dry aging process) or does the salt preserve the meet?

[Noteddy]

The salt keeps the surface funk from happening, so no trimming. True dry aging is a different deal. The point of the salt is to deeply season the meat and dry the surface so you get a great sear. It's easy. Dive in.

[robin3mj]

Tomorrow I'm smoking a 14 lb goose. If anyone has any pointers I am all ears.

[winmonster]

Holy crap that was good.

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That last pic may not be so flattering, but it was a little close up to the end. In real life it was beautiful with a nice crust. The six of us made it through about two ribs before calling uncle.

[fastupslowdown]

Just had tuna, olives, capers garlic and tomatoes over pasta with Vouvrey Sec. The two were made for each other(hopefully I haven't insulted any French or Italians)


-Mike G

[Too Tall]

Tomorrow I'm smoking a 14 lb goose. If anyone has any pointers I am all ears.

Brave lad. Let us know what results, can't be bad. I've oven roasted, low and super slow with good results.

[robin3mj]

Brave lad. Let us know what results, can't be bad. I've oven roasted, low and super slow with good results.

It came out nicely. Cut a ton of fat of it before putting it on the grill.
Stuffed the cavity with orange/lemon/onion, and put same in a drop pan below the grate with chicken stock.
250F for about 4 hours, then 10 mins in the oven at 500F to crisp the skin.

I'm not the biggest goose fan in the world (prefer turkey) but I'm also the only American in the house this week, so when in Rome...

[rwsaunders]

Lentils supposedly represent good luck and prosperity on New Year's Day so here are some photos of today's soup. Easy to make as we used my Mother-in-law's 50 year old recipe card. Wiener was spelled incorrectly so we substituted ham...

[maunahaole]

I'd gather that a ham hock in that soup stock would be pretty killer.

[Noteddy]

Chunks of pork butt were braised with smoked paprika, sechuan peppercorns, five spice powder, Thai chilies, and then glazed at the end with kecap manis and pot liquor.

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Tortilla production line
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I waited too late in life to start making my own. They are easy and make all store-boughts seem like Wal-mart bikes.
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This will go into some great leftovers later this week, but today this was a darn good bite.
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[boxerboxer]

Wife forgot to start a crockpot meal so I left work a little early, picked up a few things, and put together:

4 lbs of potatoes cut into 1" cubes, boiled, drained, shaken in the pot, put into preheated dish with canola and into the oven. Out of the oven, flipped, salted, peppered, and sprinkled with rosemary leaves, then back in the oven to finish and stay warm while the steak finished.

T-bone dried, salted, peppered, seared on both sides, then finished in the oven to medium rare. Served topped with some butter into which I folded some fresh thyme, marjoram, chives.

Romaine salad with pickled shallots, toasted walnuts, tomato, and shallot vinaigrette.

Vanilla ice cream with macerated blackberries.

Nailed the technical stuff (though had no time for nice presentation) and wife and son raved. I live for those meals.

Low quality photo from my wife's Instagram is all I have.

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Full disclosure: I found the meal plan on Epicurious.

[Noteddy]

Wife forgot to start a crockpot meal so I left work a little early, picked up a few things, and put together:

4 lbs of potatoes cut into 1" cubes, boiled, drained, shaken in the pot, put into preheated dish with canola and into the oven. Out of the oven, flipped, salted, peppered, and sprinkled with rosemary leaves, then back in the oven to finish and stay warm while the steak finished.

T-bone dried, salted, peppered, seared on both sides, then finished in the oven to medium rare. Served topped with some butter into which I folded some fresh thyme, marjoram, chives.

Romaine salad with pickled shallots, toasted walnuts, tomato, and shallot vinaigrette.

Vanilla ice cream with macerated blackberries.

Nailed the technical stuff (though had no time for nice presentation) and wife and son raved. I live for those meals.

Low quality photo from my wife's Instagram is all I have.

Full disclosure: I found the meal plan on Epicurious.

Yum. Not a thing not to like there.

[rwsaunders]

Meat-based (a mix of sweet Italian and turkey sausage) lasagna...not for the calorie conscious and faint of heart. With a little homemade Italian bread as well.

[znfdl]

It is shrimp creole time. The creole will sit overnight and be served tomorrow evening.

[maunahaole]

I want the recipe for that.

[jdp211]

First attempt at making ramen this evening. Labor intensive for sure, but the results were wonderful. Especially when chased down with Captain Lawerence's new(ish) and as yet unnamed grapefruit IPA.


Recipe can be found here: How to Make the Ultimate Rich and Creamy Vegan Ramen | Serious Eats

[Octave]

I saw that recipe and immediately began to drool - vegan ramen of that (apparent) caliber is sort of a yeti in my book..

What was the actual time spent?