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« Last edited by davidmal on February 25, 2019, 01:59:17 PM »

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Author Topic: Food/Recipe Thread  (Read 237375 times)

Offline Sport

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Re: Food/Recipe Thread
« Reply #90 on: December 23, 2014, 12:21:38 AM »

Quote from: mek on December 22, 2014, 11:54:44 PM
2 eggs, 1 small pkg farmers cheese (8 oz I think it is), 3 T flour, 3 T sugar, some vanilla extract. Beat eggs then add the rest
thanks
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Offline Sport

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Re: Food/Recipe Thread
« Reply #91 on: December 23, 2014, 06:40:39 PM »

Quote from: mek on December 22, 2014, 11:54:44 PM
2 eggs, 1 small pkg farmers cheese (8 oz I think it is), 3 T flour, 3 T sugar, some vanilla extract. Beat eggs then add the rest
they were delicious, thanks!
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Offline mek

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Re: Food/Recipe Thread
« Reply #92 on: December 23, 2014, 08:16:19 PM »
great! If your in a pinch w/o farmers cheese you can throw in a handful of mozzarella instead. Not as good though...
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Offline Emkay

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Re: Food/Recipe Thread
« Reply #93 on: December 31, 2014, 03:02:17 PM »
I have a rib roast that I would like to Cook in the oven and I need recipe ideas, I do not want to do anything that involves searing or grilling individual steaks.
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Offline E R K

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Re: Food/Recipe Thread
« Reply #94 on: December 31, 2014, 03:09:50 PM »
Are you awarding the prized recipe $200?
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Offline mek

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Re: Food/Recipe Thread
« Reply #95 on: December 31, 2014, 03:25:35 PM »
I dont think you need a recipe for such a high quality piece of meat. Your basic spice rub should be enough. whats more important with the rib roast is the preparation (trimming and tying) and properly cooking it for which I would recommend you have a good thermometer

Quote from: E R K on December 31, 2014, 03:09:50 PM
Are you awarding the prized recipe $200?

Probably about how much that cost him
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Offline Emkay

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Re: Food/Recipe Thread
« Reply #96 on: December 31, 2014, 04:10:08 PM »
Quote from: E R K on December 31, 2014, 03:09:50 PM
Are you awarding the prized recipe $200?
Nope,it was there for size gauging though your welcome to come over for some
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Offline moish

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Re: Food/Recipe Thread
« Reply #97 on: December 31, 2014, 06:37:41 PM »
what number is it?
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Offline metziah

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Re: Food/Recipe Thread
« Reply #98 on: December 31, 2014, 08:14:11 PM »
Season with extra virgin olive oil salt and fresh cracked pepper..
Maybe slice some onions and some red wine.
Wrap the roast very well with silver foil, place in baking pan on 350-375 for a few hours.
VERY IMPORTANT!! Do not OVER COOK...can't be stressed enough...
Best would be to use a probe...
Good luck
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Offline Emkay

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Re: Food/Recipe Thread
« Reply #99 on: January 01, 2015, 01:46:51 AM »
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Offline Emkay

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Re: Food/Recipe Thread
« Reply #100 on: January 01, 2015, 03:26:24 AM »

Quote from: metziah on December 31, 2014, 08:14:11 PM
Season with extra virgin olive oil salt and fresh cracked pepper..
Maybe slice some onions and some red wine.
Wrap the roast very well with silver foil, place in baking pan on 350-375 for a few hours.
VERY IMPORTANT!! Do not OVER COOK...can't be stressed enough...
Best would be to use a probe...
Good luck
while I have cooked many of these, I have always done it immediately prior to serving. In this case I am trying to make it today for Friday night, I also am looking for a good method for cooking and reheating without sacrificing anything
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Offline moish

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Re: Food/Recipe Thread
« Reply #101 on: January 01, 2015, 05:26:30 AM »
Quote from: metziah on December 31, 2014, 08:14:11 PM

Wrap the roast very well with silver foil,

why?
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Offline moish

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Re: Food/Recipe Thread
« Reply #102 on: January 01, 2015, 05:26:43 AM »
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Offline Emkay

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Re: Food/Recipe Thread
« Reply #103 on: January 01, 2015, 05:40:40 AM »

Quote from: moish on January 01, 2015, 05:26:43 AM
which butcher?
none, imported from South America
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Offline moish

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Re: Food/Recipe Thread
« Reply #104 on: January 01, 2015, 06:03:51 AM »
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