Text 33281, 71 rader
Skriven 2010-01-07 23:29:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Roast Beast was Prim
================================
 -=> On 01-06-10  23:12,  Jim Weller <=-
 -=> spoke to Dave Drum about Roast Beast was Prime Rib <=-

 JW> I like standing rib roast, but as a special occasion, not an every
 JW> day affair. I very much like grilled rib steaks as well. And love
 JW> gnawing on the ribs the next day.

We probably have a couple a year.  Usually smallish roasts, about four
pounds and they last for two or three days with us.  Often they are
semi-boneless, so no big rib bones to gnaw on -- but if they do have
bones, I'll gnaw them the first day.  They seem to lose something after
cooling off and reheating.  Same with the bones in a porterhouse steak
(our favored cut).

 JW> affordable spring and fall. If I time things right I can generally
 JW> get a AAA (almost prime) grade standing rib roast for $7 per pound.

We tend to buy them on sale, and put into freezer.  Sale price target is
$4.99 per pound.  They often are in the stor for twice that much, but we
don't buy then.  Our warehouse store (BJs) had sub primal cuts in
cryovac.  They have boneless rib roasts for about $5.99 per pound -- but
you have to really want a lot to buy them.  I've never looked closely,
but I'll bet that they are more than 20 pounds.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Onion Soup Gratine
 Categories: Soup, Stew
      Yield: 4 Servings
 
      2 c  Thinly sliced onion
  1 1/2 ts Olive oil
    1/4 ts Sugar
  1 1/2 c  Water
      1 c  Dry red wine
    1/4 ts Pepper
 10 1/2 oz Beef broth -- (1 can)
    1/2 oz Diagonally cut French bread
        sl -- (4) toasted
      2 oz Reduced-fat reduced-sodium
           -Swiss cheese -- (1/2 cup)
           -shredded
 
  Combine the first 3 ingredients in a 3-quart casserole; stir well.
  
  Cover with casserole lid, and microwave at HIGH 12 to 14 minutes or
  until onion is tender, stirring after 6 minutes. Add water, wine,
  pepper, and broth; cover and microwave at HIGH 10 minutes, stirring
  after 5 minutes.
  
  Spoon 1 cup soup into each of 4 microwave-safe bowls, and top each
  with 1 bread slice and 2 tablespoons cheese. Place the bowls in
  microwave oven, and microwave at HIGH for 1 minute until cheese
  melts. Yield: 4 servings.
  
  NOTES : Make this soup in a large casserole so it won't overflow.
  
  Recipe By     : Cooking Light, June 1995, page 122
  
  From: George Elting                   Date: 09-15-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:36:06, 07 Jan 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)