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dinner tonight
dinner tonight
well early dinner late lunch kinda.
I roasted a rib roast...so the meal was hot rib roast sandwiches on
pumpernickel served with the juice from the roast. Very satisfying.
I had rubbed the roast with penzeys shallot pepper and I like what it added
so I'll be doing that again.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
well early dinner late lunch kinda.
I roasted a rib roast...so the meal was hot rib roast sandwiches on
pumpernickel served with the juice from the roast. Very satisfying.
I had rubbed the roast with penzeys shallot pepper and I like what it added
so I'll be doing that again.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Re: dinner tonight
We had lamb kebabs made from cubes of shoulder that I marinaded
overnight in light soy sauce, garlic, ginger , rosemary and honey.
First time we ate outside (at home) this year. The BBQd veggies worked
well, especially the fennel although according to St Gordon R we are not
supposed to eat it out of season anymore
S
hahabogus wrote:
> well early dinner late lunch kinda.
> I roasted a rib roast...so the meal was hot rib roast sandwiches on
> pumpernickel served with the juice from the roast. Very satisfying.
>
> I had rubbed the roast with penzeys shallot pepper and I like what it added
> so I'll be doing that again.
>
We had lamb kebabs made from cubes of shoulder that I marinaded
overnight in light soy sauce, garlic, ginger , rosemary and honey.
First time we ate outside (at home) this year. The BBQd veggies worked
well, especially the fennel although according to St Gordon R we are not
supposed to eat it out of season anymore
S
hahabogus wrote:
> well early dinner late lunch kinda.
> I roasted a rib roast...so the meal was hot rib roast sandwiches on
> pumpernickel served with the juice from the roast. Very satisfying.
>
> I had rubbed the roast with penzeys shallot pepper and I like what it added
> so I'll be doing that again.
>
Re: dinner tonight
sf <.> wrote in news:72gc24djc9erebctknpf16l2cfhmq91v3m@4ax . com :
> On Sat, 10 May 2008 18:15:19 -0400, "cybercat" <cyberpurrs@yahoo . com >
> wrote:
>>
>>"hahabogus" <invalid@null.null> wrote in message
>>news:Xns9A9A993B76D96hahabogus@69.28.186.120...
>>> well early dinner late lunch kinda.
>>> I roasted a rib roast..
> <snip>
>>> so I'll be doing that again.
>>>
>>
>>Ooo, this sounds great. How do you do a rib roast, I never have.
>>
> I've used this method for standing rib roast since it was published in
> 2003.
>
> Prime time for beef
> Loree Dowse, Special to The Chronicle
> Wednesday, December 17, 2003
>
> Standing Rib Roast
>
> INGREDIENTS:
>
> 1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of
> fat and meat removed and fat trimmed to about 1/2 inch
>
> Kosher salt and freshly ground pepper
>
> INSTRUCTIONS:
>
> Let the roast stand at room temperature for approximately 2 hours.
>
> Preheat the oven to 450° and adjust the rack to the lower third of the
> oven.
>
> Using paper towels, pat the roast dry of excess moisture and season
> liberally on all sides with salt and pepper. Place the meat, fat-side
> up, in a shallow roasting pan (no roasting rack is necessary) and
> roast for 15 minutes.
>
> Reduce the heat to 350° and roast for 20-23 minutes per pound or until
> a meat thermometer inserted into the middle of the meat registers 125°
> for medium rare.
>
> Rest the meat on a carving board for 15 to 20 minutes, during which
> the temperature will rise up to 140° degrees.
>
> To carve, place the roast fat-side up on a carving board and stabilize
> with a meat fork. Using a large carving knife, slice vertically into
> the roast close to the bones to separate the ribs from the meat. Cut
> between the ribs to separate them and set them aside for bone lovers.
> You will now have a boneless roast that can be cut to any desired
> thickness.
>
> A 3-rib roast will serve about 8; a 4- or 5-rib roast will serve 10 to
> 15
>
> PER SERVING: 346 calories, 39 g protein, 0 g carbohydrate, 20 g fat (9
> g saturated), 117 mg cholesterol, 639 mg sodium, 0 g fiber.
>
> Clarification (printed in the 12/24 issue of the Chronicle):
>
> Some readers have been confused by the carving instructions in the
> Dec. 17 Standing Rib Roast recipe.
>
> Stand the roast up with the fat-side up.
>
> Slice horizontally into the roast, close to the bones, to separate the
> ribs from the meat. Then slice the boneless meat as desired.
>
> This article appeared on page E - 1 of the San Francisco Chronicle
>
>
>
I just rubbed in the spices (shallot pepper & granulated garlic) while
the oven came to temp (350F). So I'm guessing the meat sat out for say 10
minutes. I prefer med-well so I put the roast in the oven @ 30 minutes
per lb. The roast was 1.8 kilograms (near enough to 4 lbs) so I cooked it
fat up bones down on a rack over a pan for 2 hours....worked good enough
for me. I detest the taste of meat when it sites in it's own juices when
cooking. Tastes like boiled beef. While there is nothing wrong with
boiled beef; it's not the taste I want when roasting a decent cut of
meat. That's my reasoning behind using a rack over a pan.
Usually I cook roasts @ a higher temp and with the oven in convection
mode and a digital thermometer. But I've never cooked a roast by the
following the recommended cooking tables before. So I decided to try
that; as I guess an experiment. And it worked out fairly well.
You don't learn anything if you don't try different methods.
Tomorrow night it is boneless leg of lamb...first taste of lamb in about
2 months.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
sf <.> wrote in news:72gc24djc9erebctknpf16l2cfhmq91v3m@4ax . com :
> On Sat, 10 May 2008 18:15:19 -0400, "cybercat" <cyberpurrs@yahoo . com >
> wrote:
>>
>>"hahabogus" <invalid@null.null> wrote in message
>>news:Xns9A9A993B76D96hahabogus@69.28.186.120...
>>> well early dinner late lunch kinda.
>>> I roasted a rib roast..
> <snip>
>>> so I'll be doing that again.
>>>
>>
>>Ooo, this sounds great. How do you do a rib roast, I never have.
>>
> I've used this method for standing rib roast since it was published in
> 2003.
>
> Prime time for beef
> Loree Dowse, Special to The Chronicle
> Wednesday, December 17, 2003
>
> Standing Rib Roast
>
> INGREDIENTS:
>
> 1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of
> fat and meat removed and fat trimmed to about 1/2 inch
>
> Kosher salt and freshly ground pepper
>
> INSTRUCTIONS:
>
> Let the roast stand at room temperature for approximately 2 hours.
>
> Preheat the oven to 450° and adjust the rack to the lower third of the
> oven.
>
> Using paper towels, pat the roast dry of excess moisture and season
> liberally on all sides with salt and pepper. Place the meat, fat-side
> up, in a shallow roasting pan (no roasting rack is necessary) and
> roast for 15 minutes.
>
> Reduce the heat to 350° and roast for 20-23 minutes per pound or until
> a meat thermometer inserted into the middle of the meat registers 125°
> for medium rare.
>
> Rest the meat on a carving board for 15 to 20 minutes, during which
> the temperature will rise up to 140° degrees.
>
> To carve, place the roast fat-side up on a carving board and stabilize
> with a meat fork. Using a large carving knife, slice vertically into
> the roast close to the bones to separate the ribs from the meat. Cut
> between the ribs to separate them and set them aside for bone lovers.
> You will now have a boneless roast that can be cut to any desired
> thickness.
>
> A 3-rib roast will serve about 8; a 4- or 5-rib roast will serve 10 to
> 15
>
> PER SERVING: 346 calories, 39 g protein, 0 g carbohydrate, 20 g fat (9
> g saturated), 117 mg cholesterol, 639 mg sodium, 0 g fiber.
>
> Clarification (printed in the 12/24 issue of the Chronicle):
>
> Some readers have been confused by the carving instructions in the
> Dec. 17 Standing Rib Roast recipe.
>
> Stand the roast up with the fat-side up.
>
> Slice horizontally into the roast, close to the bones, to separate the
> ribs from the meat. Then slice the boneless meat as desired.
>
> This article appeared on page E - 1 of the San Francisco Chronicle
>
>
>
I just rubbed in the spices (shallot pepper & granulated garlic) while
the oven came to temp (350F). So I'm guessing the meat sat out for say 10
minutes. I prefer med-well so I put the roast in the oven @ 30 minutes
per lb. The roast was 1.8 kilograms (near enough to 4 lbs) so I cooked it
fat up bones down on a rack over a pan for 2 hours....worked good enough
for me. I detest the taste of meat when it sites in it's own juices when
cooking. Tastes like boiled beef. While there is nothing wrong with
boiled beef; it's not the taste I want when roasting a decent cut of
meat. That's my reasoning behind using a rack over a pan.
Usually I cook roasts @ a higher temp and with the oven in convection
mode and a digital thermometer. But I've never cooked a roast by the
following the recommended cooking tables before. So I decided to try
that; as I guess an experiment. And it worked out fairly well.
You don't learn anything if you don't try different methods.
Tomorrow night it is boneless leg of lamb...first taste of lamb in about
2 months.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Re: dinner tonight
On Sun, 11 May 2008 01:01:29 GMT, hahabogus <invalid@null.null> wrote:
>sf <.> wrote in news:72gc24djc9erebctknpf16l2cfhmq91v3m@4ax . com :
>
>> On Sat, 10 May 2008 18:15:19 -0400, "cybercat" <cyberpurrs@yahoo . com >
>> wrote:
>>>
>>>
>>>Ooo, this sounds great. How do you do a rib roast, I never have.
>>>
>> I've used this method for standing rib roast since it was published in
>> 2003.
>>
>> Prime time for beef
>> Loree Dowse, Special to The Chronicle
>> Wednesday, December 17, 2003
>>
>> Standing Rib Roast
>>
>> INGREDIENTS:
>>
>> 1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of
>> fat and meat removed and fat trimmed to about 1/2 inch
>>
>> Kosher salt and freshly ground pepper
>>
>> INSTRUCTIONS:
>>
>> Let the roast stand at room temperature for approximately 2 hours.
>>
>> Preheat the oven to 450° and adjust the rack to the lower third of the
>> oven.
>>
>> Using paper towels, pat the roast dry of excess moisture and season
>> liberally on all sides with salt and pepper. Place the meat, fat-side
>> up, in a shallow roasting pan (no roasting rack is necessary) and
>> roast for 15 minutes.
>>
>> Reduce the heat to 350° and roast for 20-23 minutes per pound or until
>> a meat thermometer inserted into the middle of the meat registers 125°
>> for medium rare.
>>
>> Rest the meat on a carving board for 15 to 20 minutes, during which
>> the temperature will rise up to 140° degrees.
<snip>
>I just rubbed in the spices (shallot pepper & granulated garlic) while
>the oven came to temp (350F). So I'm guessing the meat sat out for say 10
>minutes.
I'm of the mindset to take my meat out of the refrigerator and throw
it into the oven too. I prefer it as cold as possible so it won't
over cook. Hubby wants it more evenly cooked, and letting it sit out
does that little trick. Personally, I don't care if it has a ring of
well done on the outside as long as it's bloody rare inside.
<snip>
>Usually I cook roasts @ a higher temp and with the oven in convection
>mode and a digital thermometer. But I've never cooked a roast by the
>following the recommended cooking tables before. So I decided to try
>that; as I guess an experiment. And it worked out fairly well.
>
>You don't learn anything if you don't try different methods.
Agreed. I usually roasted at high temps on convect before this
method. Hubby is fully involved with this particular process, so his
vote counts too.
>
>Tomorrow night it is boneless leg of lamb...first taste of lamb in about
>2 months.
YUM! Are you doing an OO, garlic and rosemary rub? Some grated lemon
rind is nice too.
--
See return address to reply by email
remove the smile first
On Sun, 11 May 2008 01:01:29 GMT, hahabogus <invalid@null.null> wrote:
>sf <.> wrote in news:72gc24djc9erebctknpf16l2cfhmq91v3m@4ax . com :
>
>> On Sat, 10 May 2008 18:15:19 -0400, "cybercat" <cyberpurrs@yahoo . com >
>> wrote:
>>>
>>>
>>>Ooo, this sounds great. How do you do a rib roast, I never have.
>>>
>> I've used this method for standing rib roast since it was published in
>> 2003.
>>
>> Prime time for beef
>> Loree Dowse, Special to The Chronicle
>> Wednesday, December 17, 2003
>>
>> Standing Rib Roast
>>
>> INGREDIENTS:
>>
>> 1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of
>> fat and meat removed and fat trimmed to about 1/2 inch
>>
>> Kosher salt and freshly ground pepper
>>
>> INSTRUCTIONS:
>>
>> Let the roast stand at room temperature for approximately 2 hours.
>>
>> Preheat the oven to 450° and adjust the rack to the lower third of the
>> oven.
>>
>> Using paper towels, pat the roast dry of excess moisture and season
>> liberally on all sides with salt and pepper. Place the meat, fat-side
>> up, in a shallow roasting pan (no roasting rack is necessary) and
>> roast for 15 minutes.
>>
>> Reduce the heat to 350° and roast for 20-23 minutes per pound or until
>> a meat thermometer inserted into the middle of the meat registers 125°
>> for medium rare.
>>
>> Rest the meat on a carving board for 15 to 20 minutes, during which
>> the temperature will rise up to 140° degrees.
<snip>
>I just rubbed in the spices (shallot pepper & granulated garlic) while
>the oven came to temp (350F). So I'm guessing the meat sat out for say 10
>minutes.
I'm of the mindset to take my meat out of the refrigerator and throw
it into the oven too. I prefer it as cold as possible so it won't
over cook. Hubby wants it more evenly cooked, and letting it sit out
does that little trick. Personally, I don't care if it has a ring of
well done on the outside as long as it's bloody rare inside.
<snip>
>Usually I cook roasts @ a higher temp and with the oven in convection
>mode and a digital thermometer. But I've never cooked a roast by the
>following the recommended cooking tables before. So I decided to try
>that; as I guess an experiment. And it worked out fairly well.
>
>You don't learn anything if you don't try different methods.
Agreed. I usually roasted at high temps on convect before this
method. Hubby is fully involved with this particular process, so his
vote counts too.
>
>Tomorrow night it is boneless leg of lamb...first taste of lamb in about
>2 months.
YUM! Are you doing an OO, garlic and rosemary rub? Some grated lemon
rind is nice too.
--
See return address to reply by email
remove the smile first
Re: dinner tonight
sf <.> wrote in news:gojc241me58sh1mm0mt1gcdifunu8h61vq@4ax . com :
> YUM! Are you doing an OO, garlic and rosemary rub? Some grated lemon
> rind is nice too.
>
This is my preferred Lamb Marinade with no rub used.
Rosemary is not on my preffered spice list. Tastes too much like pine
tree to me so I avoid it if possible.
@@@@@ Now You're Cooking! Export Format
Lamb Marinade
Marinade
3/4 cup dry red wine
1/2 cup extra virgin olive oil (I use canola)
1-3 cloves garlic finely chopped (more like 5 cloves)
1 tbsp dijon mustard
1 tbsp brown sugar
1 tsp rosemary optional (don't use)
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp cumin
1/4 tsp cinnamon
salt and pepper
Mix everything together. Marinate 24 hrs plus in fridge
** Exported from Now You're Cooking! v5.83 **
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
sf <.> wrote in news:gojc241me58sh1mm0mt1gcdifunu8h61vq@4ax . com :
> YUM! Are you doing an OO, garlic and rosemary rub? Some grated lemon
> rind is nice too.
>
This is my preferred Lamb Marinade with no rub used.
Rosemary is not on my preffered spice list. Tastes too much like pine
tree to me so I avoid it if possible.
@@@@@ Now You're Cooking! Export Format
Lamb Marinade
Marinade
3/4 cup dry red wine
1/2 cup extra virgin olive oil (I use canola)
1-3 cloves garlic finely chopped (more like 5 cloves)
1 tbsp dijon mustard
1 tbsp brown sugar
1 tsp rosemary optional (don't use)
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp cumin
1/4 tsp cinnamon
salt and pepper
Mix everything together. Marinate 24 hrs plus in fridge
** Exported from Now You're Cooking! v5.83 **
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Re: dinner tonight
On Sat 10 May 2008 09:01:57p, hahabogus told us...
> sf <.> wrote in news:gojc241me58sh1mm0mt1gcdifunu8h61vq@4ax . com :
>
>> YUM! Are you doing an OO, garlic and rosemary rub? Some grated lemon
>> rind is nice too.
>>
>
> This is my preferred Lamb Marinade with no rub used.
>
> Rosemary is not on my preffered spice list. Tastes too much like pine
> tree to me so I avoid it if possible.
>
> @@@@@ Now You're Cooking! Export Format
>
> Lamb Marinade
>
> Marinade
>
> 3/4 cup dry red wine
> 1/2 cup extra virgin olive oil (I use canola)
> 1-3 cloves garlic finely chopped (more like 5 cloves)
> 1 tbsp dijon mustard
> 1 tbsp brown sugar
> 1 tsp rosemary optional (don't use)
> 1/2 tsp oregano
> 1/2 tsp thyme
> 1/2 tsp cumin
> 1/4 tsp cinnamon
> salt and pepper
>
> Mix everything together. Marinate 24 hrs plus in fridge
>
>
> ** Exported from Now You're Cooking! v5.83 **
>
>
>
Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
branch of pine tree with needles for the marinade.
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/10(X)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 1dys 3hrs
-------------------------------------------
Do not do unto others as you think
they should do unto you. Their tastes
may not be the same. --George Bernard Shaw
-------------------------------------------
On Sat 10 May 2008 09:01:57p, hahabogus told us...
> sf <.> wrote in news:gojc241me58sh1mm0mt1gcdifunu8h61vq@4ax . com :
>
>> YUM! Are you doing an OO, garlic and rosemary rub? Some grated lemon
>> rind is nice too.
>>
>
> This is my preferred Lamb Marinade with no rub used.
>
> Rosemary is not on my preffered spice list. Tastes too much like pine
> tree to me so I avoid it if possible.
>
> @@@@@ Now You're Cooking! Export Format
>
> Lamb Marinade
>
> Marinade
>
> 3/4 cup dry red wine
> 1/2 cup extra virgin olive oil (I use canola)
> 1-3 cloves garlic finely chopped (more like 5 cloves)
> 1 tbsp dijon mustard
> 1 tbsp brown sugar
> 1 tsp rosemary optional (don't use)
> 1/2 tsp oregano
> 1/2 tsp thyme
> 1/2 tsp cumin
> 1/4 tsp cinnamon
> salt and pepper
>
> Mix everything together. Marinate 24 hrs plus in fridge
>
>
> ** Exported from Now You're Cooking! v5.83 **
>
>
>
Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
branch of pine tree with needles for the marinade.
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/10(X)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 1dys 3hrs
-------------------------------------------
Do not do unto others as you think
they should do unto you. Their tastes
may not be the same. --George Bernard Shaw
-------------------------------------------
Re: dinner tonight
Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
news:Xns9A9AD67F1257Bwayneboatwrightatari@69.28.173.184:
> Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
> branch of pine tree with needles for the marinade.
>
Not to my tase. Once by mischance I cooked some fish over a pine fire....I
never tasted anything so bad in my life. The fish tasted somewhat like what
turpentine smells like.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
news:Xns9A9AD67F1257Bwayneboatwrightatari@69.28.173.184:
> Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
> branch of pine tree with needles for the marinade.
>
Not to my tase. Once by mischance I cooked some fish over a pine fire....I
never tasted anything so bad in my life. The fish tasted somewhat like what
turpentine smells like.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Re: dinner tonight
On Sat 10 May 2008 10:21:12p, hahabogus told us...
> Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
> news:Xns9A9AD67F1257Bwayneboatwrightatari@69.28.173.184:
>
>> Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
>> branch of pine tree with needles for the marinade.
>>
>
> Not to my tase. Once by mischance I cooked some fish over a pine
> fire....I never tasted anything so bad in my life. The fish tasted
> somewhat like what turpentine smells like.
>
Then you would probably not like retsina wine.
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/10(X)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 1dys 1hrs 30mins
-------------------------------------------
Oxymoron: Wicked Good.
-------------------------------------------
On Sat 10 May 2008 10:21:12p, hahabogus told us...
> Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
> news:Xns9A9AD67F1257Bwayneboatwrightatari@69.28.173.184:
>
>> Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
>> branch of pine tree with needles for the marinade.
>>
>
> Not to my tase. Once by mischance I cooked some fish over a pine
> fire....I never tasted anything so bad in my life. The fish tasted
> somewhat like what turpentine smells like.
>
Then you would probably not like retsina wine.
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/10(X)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 1dys 1hrs 30mins
-------------------------------------------
Oxymoron: Wicked Good.
-------------------------------------------
Re: dinner tonight
Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
news:Xns9A9AE52253FF9wayneboatwrightatari@69.28.173.184:
> Then you would probably not like retsina wine.
>
>
This is true.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
news:Xns9A9AE52253FF9wayneboatwrightatari@69.28.173.184:
> Then you would probably not like retsina wine.
>
>
This is true.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Re: dinner tonight
Wayne Boatwright wrote:
>
> Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
> branch of pine tree with needles for the marinade.
>
DO you suppose they mean juniper with the berries?
gloria p
Wayne Boatwright wrote:
>
> Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
> branch of pine tree with needles for the marinade.
>
DO you suppose they mean juniper with the berries?
gloria p
Re: dinner tonight
On Sun 11 May 2008 06:14:10p, Gloria P told us...
> Wayne Boatwright wrote:
>
>>
>> Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
>> branch of pine tree with needles for the marinade.
>>
>
> DO you suppose they mean juniper with the berries?
>
> gloria p
>
No, as the recipe also calls for juniper berries. The recipe was very
specific... "a 6 inch branch of pine needles". :-)
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 5hrs 35mins
-------------------------------------------
When I was a child, I was an imaginary
playmate...
-------------------------------------------
On Sun 11 May 2008 06:14:10p, Gloria P told us...
> Wayne Boatwright wrote:
>
>>
>> Speaking of pine trees, my favorite Sauerbraten recipe calls for a 6"
>> branch of pine tree with needles for the marinade.
>>
>
> DO you suppose they mean juniper with the berries?
>
> gloria p
>
No, as the recipe also calls for juniper berries. The recipe was very
specific... "a 6 inch branch of pine needles". :-)
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 5hrs 35mins
-------------------------------------------
When I was a child, I was an imaginary
playmate...
-------------------------------------------
Re: dinner tonight
On Sun, 11 May 2008 04:01:57 GMT, hahabogus <invalid@null.null> wrote:
>Rosemary is not on my preffered spice list. Tastes too much like pine
>tree to me so I avoid it if possible.
Ah, that's because you haven't used new growth rosemary. The old
stuff tastes like grass to me.
--
See return address to reply by email
remove the smile first
On Sun, 11 May 2008 04:01:57 GMT, hahabogus <invalid@null.null> wrote:
>Rosemary is not on my preffered spice list. Tastes too much like pine
>tree to me so I avoid it if possible.
Ah, that's because you haven't used new growth rosemary. The old
stuff tastes like grass to me.
--
See return address to reply by email
remove the smile first
Re: dinner tonight
On Sun 11 May 2008 12:53:17a, sf told us...
> On Sun, 11 May 2008 04:01:57 GMT, hahabogus <invalid@null.null> wrote:
>
>>Rosemary is not on my preffered spice list. Tastes too much like pine
>>tree to me so I avoid it if possible.
>
> Ah, that's because you haven't used new growth rosemary. The old
> stuff tastes like grass to me.
>
I don't mind dried rosemary as long as it's fresh. I usually pulverize it
in the spice mill because the texture of dried rosemary is not all that
pleasant, and it also intensifies the flavor. Fresh live rosemary is, of
course, the best of all. I had a rosemary bush back in Ohio, along with
many other fresh herbs. It's nearly impossible to do that here in the
desert without creating a special environment, which is also nearly
impossible.
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 22hrs 50mins
-------------------------------------------
Please Tell Me if you Don't Get This
Message
-------------------------------------------
On Sun 11 May 2008 12:53:17a, sf told us...
> On Sun, 11 May 2008 04:01:57 GMT, hahabogus <invalid@null.null> wrote:
>
>>Rosemary is not on my preffered spice list. Tastes too much like pine
>>tree to me so I avoid it if possible.
>
> Ah, that's because you haven't used new growth rosemary. The old
> stuff tastes like grass to me.
>
I don't mind dried rosemary as long as it's fresh. I usually pulverize it
in the spice mill because the texture of dried rosemary is not all that
pleasant, and it also intensifies the flavor. Fresh live rosemary is, of
course, the best of all. I had a rosemary bush back in Ohio, along with
many other fresh herbs. It's nearly impossible to do that here in the
desert without creating a special environment, which is also nearly
impossible.
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 22hrs 50mins
-------------------------------------------
Please Tell Me if you Don't Get This
Message
-------------------------------------------
Re: dinner tonight
On Sun, 11 May 2008 08:17:19 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa . com > wrote:
>On Sun 11 May 2008 12:53:17a, sf told us...
>
>> On Sun, 11 May 2008 04:01:57 GMT, hahabogus <invalid@null.null> wrote:
>>
>>>Rosemary is not on my preffered spice list. Tastes too much like pine
>>>tree to me so I avoid it if possible.
>>
>> Ah, that's because you haven't used new growth rosemary. The old
>> stuff tastes like grass to me.
>>
>
>I don't mind dried rosemary as long as it's fresh. I usually pulverize it
>in the spice mill because the texture of dried rosemary is not all that
>pleasant, and it also intensifies the flavor. Fresh live rosemary is, of
>course, the best of all. I had a rosemary bush back in Ohio, along with
>many other fresh herbs. It's nearly impossible to do that here in the
>desert without creating a special environment, which is also nearly
>impossible.
I haven't tried dried rosemary... I was talking about old growth
rosemary. Really! If you have a rosemary bush - there's a culinary
reason to keep it cut back. So you can have fresh growth to snip and
your bush isn't growing wild.
--
See return address to reply by email
remove the smile first
On Sun, 11 May 2008 08:17:19 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa . com > wrote:
>On Sun 11 May 2008 12:53:17a, sf told us...
>
>> On Sun, 11 May 2008 04:01:57 GMT, hahabogus <invalid@null.null> wrote:
>>
>>>Rosemary is not on my preffered spice list. Tastes too much like pine
>>>tree to me so I avoid it if possible.
>>
>> Ah, that's because you haven't used new growth rosemary. The old
>> stuff tastes like grass to me.
>>
>
>I don't mind dried rosemary as long as it's fresh. I usually pulverize it
>in the spice mill because the texture of dried rosemary is not all that
>pleasant, and it also intensifies the flavor. Fresh live rosemary is, of
>course, the best of all. I had a rosemary bush back in Ohio, along with
>many other fresh herbs. It's nearly impossible to do that here in the
>desert without creating a special environment, which is also nearly
>impossible.
I haven't tried dried rosemary... I was talking about old growth
rosemary. Really! If you have a rosemary bush - there's a culinary
reason to keep it cut back. So you can have fresh growth to snip and
your bush isn't growing wild.
--
See return address to reply by email
remove the smile first
Re: dinner tonight
On Sun 11 May 2008 01:53:01a, sf told us...
> On Sun, 11 May 2008 08:17:19 GMT, Wayne Boatwright
> <wayneboatwright@arizona.usa . com > wrote:
>
>>On Sun 11 May 2008 12:53:17a, sf told us...
>>
>>> On Sun, 11 May 2008 04:01:57 GMT, hahabogus <invalid@null.null> wrote:
>>>
>>>>Rosemary is not on my preffered spice list. Tastes too much like pine
>>>>tree to me so I avoid it if possible.
>>>
>>> Ah, that's because you haven't used new growth rosemary. The old
>>> stuff tastes like grass to me.
>>>
>>
>>I don't mind dried rosemary as long as it's fresh. I usually pulverize
it
>>in the spice mill because the texture of dried rosemary is not all that
>>pleasant, and it also intensifies the flavor. Fresh live rosemary is, of
>>course, the best of all. I had a rosemary bush back in Ohio, along with
>>many other fresh herbs. It's nearly impossible to do that here in the
>>desert without creating a special environment, which is also nearly
>>impossible.
>
> I haven't tried dried rosemary... I was talking about old growth
> rosemary. Really! If you have a rosemary bush - there's a culinary
> reason to keep it cut back. So you can have fresh growth to snip and
> your bush isn't growing wild.
>
If you have your own bush, don't ever bother with the dried stuff. Totally
agree that the new growth is the best. I don't grow it here, but it is new
growth that I buy fresh in the store. It's more flavorful and tender and
can be chopped easily with a knife. When it's not available, I used dried
and grind it.
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 14hrs 35mins
-------------------------------------------
Trust me -- I'm a doctor, not a
congressman. . . .
-------------------------------------------
On Sun 11 May 2008 01:53:01a, sf told us...
> On Sun, 11 May 2008 08:17:19 GMT, Wayne Boatwright
> <wayneboatwright@arizona.usa . com > wrote:
>
>>On Sun 11 May 2008 12:53:17a, sf told us...
>>
>>> On Sun, 11 May 2008 04:01:57 GMT, hahabogus <invalid@null.null> wrote:
>>>
>>>>Rosemary is not on my preffered spice list. Tastes too much like pine
>>>>tree to me so I avoid it if possible.
>>>
>>> Ah, that's because you haven't used new growth rosemary. The old
>>> stuff tastes like grass to me.
>>>
>>
>>I don't mind dried rosemary as long as it's fresh. I usually pulverize
it
>>in the spice mill because the texture of dried rosemary is not all that
>>pleasant, and it also intensifies the flavor. Fresh live rosemary is, of
>>course, the best of all. I had a rosemary bush back in Ohio, along with
>>many other fresh herbs. It's nearly impossible to do that here in the
>>desert without creating a special environment, which is also nearly
>>impossible.
>
> I haven't tried dried rosemary... I was talking about old growth
> rosemary. Really! If you have a rosemary bush - there's a culinary
> reason to keep it cut back. So you can have fresh growth to snip and
> your bush isn't growing wild.
>
If you have your own bush, don't ever bother with the dried stuff. Totally
agree that the new growth is the best. I don't grow it here, but it is new
growth that I buy fresh in the store. It's more flavorful and tender and
can be chopped easily with a knife. When it's not available, I used dried
and grind it.
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 14hrs 35mins
-------------------------------------------
Trust me -- I'm a doctor, not a
congressman. . . .
-------------------------------------------
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