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Thread: PICs: Dinner last night, Standing Rib Roast

  1. #1
    Aussie Guest

    Default PICs: Dinner last night, Standing Rib Roast

    It was good, the SO *loved* it.

    Served with some steamed veges, as it was quite cold last night, and rainy.

    The meat was just seasoned with some EVOO, and some Himalayan Black Salt, and
    ground black pepper.


    Here it is raw........

    http://tinypic.com/m/ddiz9j/3


    After it was cooked.....

    http://tinypic.com/m/ddiz9k/3


    And showing the pinkish interior.....


    http://tinypic.com/m/ddjlw4/3

    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

  2. #2
    sf Guest

    Default Re: PICs: Dinner last night, Standing Rib Roast

    On Thu, 30 Sep 2010 21:10:11 GMT, Aussie
    <[email protected]> wrote:

    > It was good, the SO *loved* it.
    >
    > Served with some steamed veges, as it was quite cold last night, and rainy.
    >
    > The meat was just seasoned with some EVOO, and some Himalayan Black Salt, and
    > ground black pepper.
    >
    >
    > Here it is raw........
    >
    > http://tinypic.com/m/ddiz9j/3
    >
    >
    > After it was cooked.....
    >
    > http://tinypic.com/m/ddiz9k/3
    >
    >
    > And showing the pinkish interior.....
    >
    >
    > http://tinypic.com/m/ddjlw4/3


    I'd eat that! My personal taste is a little rarer, but I know you
    didn't cook it for *me*.



    --

    Never trust a dog to watch your food.

  3. #3
    ImStillMags Guest

    Default Re: PICs: Dinner last night, Standing Rib Roast

    On Sep 30, 2:10*pm, Aussie <Aus...@home.upstairs.in.brissie.aus>
    wrote:
    > It was good, the SO *loved* it.
    >
    > Served with some steamed veges, as it was quite cold last night, and rainy.
    >
    > The meat was just seasoned with some EVOO, and some Himalayan Black Salt,and
    > ground black pepper.
    >
    > Here it is raw........
    >
    > http://tinypic.com/m/ddiz9j/3
    >
    > After it was cooked.....
    >
    > http://tinypic.com/m/ddiz9k/3
    >
    > And showing the pinkish interior.....
    >
    > http://tinypic.com/m/ddjlw4/3
    >
    > --
    > Peter Lucas * * * * * * * * * * * * * *
    > Hobart
    > Tasmania
    >
    > The act of feeding someone is an act of beauty,
    > whether it's a full Sunday roast or a jam sandwich,
    > but only when done with love.


    Yum......just big enough for two nice fat rib steaks. One of my
    favorite things in teh world to eat!!

  4. #4
    Kent Guest

    Default Re: Dinner last night, Standing Rib Roast


    "Aussie" <[email protected]> wrote in message
    news:[email protected] 5...
    > It was good, the SO *loved* it.
    >
    > Served with some steamed veges, as it was quite cold last night, and
    > rainy.
    >
    > The meat was just seasoned with some EVOO, and some Himalayan Black Salt,
    > and
    > ground black pepper.
    >
    >
    > Here it is raw........
    >
    > http://tinypic.com/m/ddiz9j/3
    >


    Where is the fat cap? Far too much fat has been trimmed. You won't have
    enough drippings to make the required Yorkshire pudding

    >
    > After it was cooked.....
    >
    > http://tinypic.com/m/ddiz9k/3
    >


    WAY, WAY OVERDONE

    >
    > And showing the pinkish interior.....
    >


    ANOTHER VIEW OF OVERDONE

    >
    > http://tinypic.com/m/ddjlw4/3
    >
    > --
    > Peter Lucas
    >
    >

    The product you're cooking does look pretty terrible. That may be part of
    your problem. Nonetheless you are overcooking.You need help.

    Kent



  5. #5
    Brooklyn1 Guest

    Default Re: PICs: Dinner last night, Standing Rib Roast

    On Thu, 30 Sep 2010 21:10:11 GMT, Aussie
    <[email protected]> wrote:

    >It was good, the SO *loved* it.
    >
    >Served with some steamed veges, as it was quite cold last night, and rainy.
    >
    >The meat was just seasoned with some EVOO, and some Himalayan Black Salt, and
    >ground black pepper.
    >
    >
    >Here it is raw........
    >
    >http://tinypic.com/m/ddiz9j/3
    >
    >
    >After it was cooked.....
    >
    >http://tinypic.com/m/ddiz9k/3
    >
    >
    >And showing the pinkish interior.....
    >
    >
    >http://tinypic.com/m/ddjlw4/3


    Looks very tasty for a snack, it's a child's portion, I wouldn't light
    an oven, would have split it for two small bone in rib steaks on the
    grill or pan fried. My cat's can easily polish that off in one
    sitting.

  6. #6
    sf Guest

    Default Re: Dinner last night, Standing Rib Roast

    On Thu, 30 Sep 2010 17:42:33 -0700, "Kent" <[email protected]> wrote:

    > ANOTHER VIEW OF OVERDONE
    >
    > >
    > > http://tinypic.com/m/ddjlw4/3
    > >


    The meat was for someone else, or didn't you understand that part. If
    I remember correctly, she doesn't like her meat bloody.

    --

    Never trust a dog to watch your food.

  7. #7
    Aussie Guest

    Default Re: PICs: Dinner last night, Standing Rib Roast

    sf <[email protected]> wrote in
    news:[email protected]:

    > On Thu, 30 Sep 2010 21:10:11 GMT, Aussie
    > <[email protected]> wrote:
    >
    >> It was good, the SO *loved* it.
    >>
    >> Served with some steamed veges, as it was quite cold last night, and
    >> rainy.
    >>
    >> The meat was just seasoned with some EVOO, and some Himalayan Black
    >> Salt, and ground black pepper.
    >>
    >>
    >> Here it is raw........
    >>
    >> http://tinypic.com/m/ddiz9j/3
    >>
    >>
    >> After it was cooked.....
    >>
    >> http://tinypic.com/m/ddiz9k/3
    >>
    >>
    >> And showing the pinkish interior.....
    >>
    >>
    >> http://tinypic.com/m/ddjlw4/3

    >
    > I'd eat that! My personal taste is a little rarer, but I know you
    > didn't cook it for *me*.
    >
    >
    >



    Thanks.

    I'll keep your preference in mind :-)



    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

  8. #8
    Aussie Guest

    Default Re: PICs: Dinner last night, Standing Rib Roast

    ImStillMags <[email protected]> wrote in news:f607909c-cbb8-45d9-94e9-
    [email protected]:

    > On Sep 30, 2:10*pm, Aussie <Aus...@home.upstairs.in.brissie.aus>
    > wrote:
    >> It was good, the SO *loved* it.
    >>
    >> Served with some steamed veges, as it was quite cold last night, and

    rain
    > y.
    >>
    >> The meat was just seasoned with some EVOO, and some Himalayan Black

    Salt,
    > and
    >> ground black pepper.
    >>
    >> Here it is raw........
    >>
    >> http://tinypic.com/m/ddiz9j/3
    >>
    >> After it was cooked.....
    >>
    >> http://tinypic.com/m/ddiz9k/3
    >>
    >> And showing the pinkish interior.....
    >>
    >> http://tinypic.com/m/ddjlw4/3
    >>


    >
    > Yum......just big enough for two nice fat rib steaks. One of my
    > favorite things in teh world to eat!!
    >




    Yep, I still remember what they taste like.

    But at least she who is a dedicated carnivore enjoyed them. And as much as
    she said she'd finish the lot, she didn't!!


    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

  9. #9
    Kent Guest

    Default Re: Dinner last night, Standing Rib Roast


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Thu, 30 Sep 2010 17:42:33 -0700, "Kent" <[email protected]> wrote:
    >
    >> ANOTHER VIEW OF OVERDONE
    >>
    >> >
    >> > http://tinypic.com/m/ddjlw4/3
    >> >

    >
    > The meat was for someone else, or didn't you understand that part. If
    > I remember correctly, she doesn't like her meat bloody.
    >
    >

    Still,,,,,it's pretty painful to look at standing rib done to that degree. I
    think that Aussie's pic of the uncooked meat looks different than the
    standing rib we see here in the U.S. That changes everything. Beef isn't the
    same everywhere.

    Kent





  10. #10
    Roy Guest

    Default Re: Dinner last night, Standing Rib Roast

    On Sep 30, 7:32*pm, "Kent" <aka.k...@yahoo.com> wrote:
    > "sf" <s...@geemail.com> wrote in message
    >
    > news:[email protected].. > On Thu, 30 Sep 2010 17:42:33 -0700, "Kent" <aka.k...@yahoo.com> wrote:
    >
    > >> ANOTHER VIEW OF OVERDONE

    >
    > >> >http://tinypic.com/m/ddjlw4/3

    >
    > > The meat was for someone else, or didn't you understand that part. *If
    > > I remember correctly, she doesn't like her meat bloody.

    >
    > Still,,,,,it's pretty painful to look at standing rib done to that degree.. I
    > think that Aussie's pic of the uncooked meat looks different than the
    > standing rib we see here in the U.S. That changes everything. Beef isn't the
    > same everywhere.
    >
    > Kent


    ==
    Didn't look overdone to me.
    ==

  11. #11
    Wayne Boatwright Guest

    Default Re: Dinner last night, Standing Rib Roast

    On Thu 30 Sep 2010 05:51:33p, sf told us...

    > On Thu, 30 Sep 2010 17:42:33 -0700, "Kent" <[email protected]>
    > wrote:
    >
    >> ANOTHER VIEW OF OVERDONE
    >>
    >> >
    >> > http://tinypic.com/m/ddjlw4/3
    >> >

    >
    > The meat was for someone else, or didn't you understand that part.
    > If I remember correctly, she doesn't like her meat bloody.
    >


    Looks good to me. I don't like bloody rare meat of any type!

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  12. #12
    Stu Guest

    Default Re: Dinner last night, Standing Rib Roast

    On Thu, 30 Sep 2010 20:07:38 -0700 (PDT), Roy <[email protected]>
    wrote:

    >On Sep 30, 7:32*pm, "Kent" <aka.k...@yahoo.com> wrote:
    >> "sf" <s...@geemail.com> wrote in message
    >>
    >> news:[email protected].. > On Thu, 30 Sep 2010 17:42:33 -0700, "Kent" <aka.k...@yahoo.com> wrote:
    >>
    >> >> ANOTHER VIEW OF OVERDONE

    >>
    >> >> >http://tinypic.com/m/ddjlw4/3

    >>
    >> > The meat was for someone else, or didn't you understand that part. *If
    >> > I remember correctly, she doesn't like her meat bloody.

    >>
    >> Still,,,,,it's pretty painful to look at standing rib done to that degree. I
    >> think that Aussie's pic of the uncooked meat looks different than the
    >> standing rib we see here in the U.S. That changes everything. Beef isn't the
    >> same everywhere.
    >>
    >> Kent

    >
    >==
    >Didn't look overdone to me.
    >==



    Nor to me, I like it just pink in the middle with juices running. I
    used to like my steaks rare but no more.

  13. #13
    Squertz Guest

    Default Re: PICs: Dinner last night, Standing Rib Roast

    On Thu, 30 Sep 2010 21:10:11 GMT, Aussie wrote:

    > Here it is raw........
    >
    > http://tinypic.com/m/ddiz9j/3


    Who Frenches a beef rib roast? Dumb Australians of course. And they
    can't even do that right.

    (snip rest unread)

    -sw

  14. #14
    Sqwertz Guest

    Default Re: PICs: Dinner last night, Standing Rib Roast

    On Thu, 30 Sep 2010 15:27:41 -0700 (PDT), ImStillMags wrote:

    > On Sep 30, 2:10*pm, Aussie <Aus...@home.upstairs.in.brissie.aus>
    > wrote:
    >> It was good, the SO *loved* it.
    >>
    >> Served with some steamed veges, as it was quite cold last night, and rainy.
    >>
    >> The meat was just seasoned with some EVOO, and some Himalayan Black Salt, and
    >> ground black pepper.
    >>
    >> Here it is raw........
    >>
    >> http://tinypic.com/m/ddiz9j/3
    >>
    >> After it was cooked.....
    >>
    >> http://tinypic.com/m/ddiz9k/3
    >>
    >> And showing the pinkish interior.....
    >>
    >> http://tinypic.com/m/ddjlw4/3
    >>
    >> --
    >> Peter Lucas * * * * * * * * * * * * * *
    >> Hobart
    >> Tasmania
    >>
    >> The act of feeding someone is an act of beauty,
    >> whether it's a full Sunday roast or a jam sandwich,
    >> but only when done with love.

    >
    > Yum......just big enough for two nice fat rib steaks. One of my
    > favorite things in teh world to eat!!


    A rib roast really needs to be at least 3 bones to cook properly. Two
    ribs is just two cowboy steaks slapped together.

    -sw

  15. #15
    Brooklyn1 Guest

    Default Re: Dinner last night, Standing Rib Roast

    On Thu, 30 Sep 2010 20:07:38 -0700 (PDT), Roy <[email protected]>
    wrote:

    >On Sep 30, 7:32*pm, "Kent" <aka.k...@yahoo.com> wrote:
    >> "sf" <s...@geemail.com> wrote in message
    >>
    >> news:[email protected].. > On Thu, 30 Sep 2010 17:42:33 -0700, "Kent" <aka.k...@yahoo.com> wrote:
    >>
    >> >> ANOTHER VIEW OF OVERDONE

    >>
    >> >> >http://tinypic.com/m/ddjlw4/3

    >>
    >> > The meat was for someone else, or didn't you understand that part. *If
    >> > I remember correctly, she doesn't like her meat bloody.

    >>
    >> Still,,,,,it's pretty painful to look at standing rib done to that degree. I
    >> think that Aussie's pic of the uncooked meat looks different than the
    >> standing rib we see here in the U.S. That changes everything. Beef isn't the
    >> same everywhere.
    >>
    >> Kent

    >
    >==
    >Didn't look overdone to me.
    >==


    Looks like a good cut of properly cooked beef to me... my only bitch
    is it isn't enough... with a big honkin' shovelful of butter drippin'
    mashed I would scoff that right down and gnaw those bones bare.. okay,
    needs a big frosty pitcher of brewski too.

  16. #16
    Bryan Guest

    Default Re: Dinner last night, Standing Rib Roast

    On Sep 30, 7:51*pm, sf <s...@geemail.com> wrote:
    > On Thu, 30 Sep 2010 17:42:33 -0700, "Kent" <aka.k...@yahoo.com> wrote:
    > > ANOTHER VIEW OF OVERDONE

    >
    > > >http://tinypic.com/m/ddjlw4/3

    >
    > The meat was for someone else, or didn't you understand that part. *If
    > I remember correctly, she doesn't like her meat bloody.
    >

    Gotta love those pinkish interiors.

    --Bryan

  17. #17
    Bob Terwilliger Guest

    Default Re: PICs: Dinner last night, Standing Rib Roast

    Steve wrote:

    >> Here it is raw........
    >>
    >> http://tinypic.com/m/ddiz9j/3

    >
    > Who Frenches a beef rib roast? Dumb Australians of course. And they
    > can't even do that right.


    Swallows didn't talk about the provenance of the beef, but if it had been
    considerably aged, it would make sense to trim it as radically as shown.
    Thing is, the meat doesn't have the "compact" look of aged beef, so that
    might not be the case.

    It's also a mighty puny thing to call a "roast." When I cook a standing rib
    roast, I want it to have *at least* five complete rib sections. And while
    I'm not 100% in agreement with Kent's assessment, I do like roast beef to be
    rarer than that. I'd have cooked it at a much lower temperature and taken it
    out at about 8 degrees lower internal temperature.

    Still, Swallows does deserve credit for working with unfamiliar equipment
    and not screwing the pooch *too* badly. I'd give it relatively high marks,
    somewhere around 7.5 out of 10.

    Bob




  18. #18
    Brooklyn1 Guest

    Default Re: PICs: Dinner last night, Standing Rib Roast

    "Baboon Tritwilliger" wrote:
    >Steve wrote:
    >
    >>> Here it is raw........
    >>>
    >>> http://tinypic.com/m/ddiz9j/3

    >>
    >> Who Frenches a beef rib roast? Dumb Australians of course. And they
    >> can't even do that right.


    Aussies call that Dwarfing. LOL

    >I'm not 100% in agreement with Kent's assessment, I do like roast beef to be
    >rarer than that. I'd have cooked it at a much lower temperature and taken it
    >out at about 8 degrees lower internal temperature.


    With what, that rectal thermometer stuffed in your baboon assface...
    only an imbecile newbie comments on the pinkness of beef as displayed
    on a computer monitor and then from that highly inaccurate image
    rendition goes on to extrapolate temperature... that's the Oscar Mayer
    Principle. And doneness of beef is 100% a subjective call only the
    one eating it can make. I can't make one negative comment about that
    piece of rib except I think it's too small... but then I don't know
    his pocketbook or it may have been an extra low price just because it
    was cut too small for most folks... and for all we know he bought a 5
    kilo hunk for company but figured no one would miss the 800 grams
    because his wife was in the mood to eat his beef a day earlier...
    there are many reasons why one buys what they buy. So where's your
    beef, keyboard kook... all I ever see on my monitor from you is a
    lotta half baked cheap shot baloney.

  19. #19
    Aussie Guest

    Default Re: Dinner last night, Standing Rib Roast

    sf <[email protected]> wrote in news:12caa6l3145t6d4mniufmodn6mnn44305l@
    4ax.com:

    > On Thu, 30 Sep 2010 17:42:33 -0700, "Kent" <[email protected]> wrote:
    >
    >> ANOTHER VIEW OF OVERDONE
    >>
    >> >
    >> > http://tinypic.com/m/ddjlw4/3
    >> >

    >
    > The meat was for someone else, or didn't you understand that part. If
    > I remember correctly, she doesn't like her meat bloody.
    >



    She used to, but her tastes have changed a bit :-)

    As for "Kent" et al..... it seems the only people who whine and complain
    about the pics that people post on here, are the ones that don't actually
    do any cooking themselves, and have never posted anything worthwhile.

    All in all, they've never got anything of consequence to say, and
    therefore are not worth listening to.

    You really have to laugh at the pathetic nature of some people who will
    even tell you what temp you cooked the meat at (and the fact that it was
    wrong) and then proceed to bull**** and bluster like they know every
    intimate detail of how you prepared something........ all from looking at
    a posted picture!!



    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

  20. #20
    Aussie Guest

    Default Re: Dinner last night, Standing Rib Roast

    Roy <[email protected]> wrote in news:42f7b30b-5943-43f5-8ee0-
    [email protected]:

    > On Sep 30, 7:32*pm, "Kent" <aka.k...@yahoo.com> wrote:
    >> "sf" <s...@geemail.com> wrote in message
    >>
    >> news:[email protected].. > On Thu, 30 Sep 2010

    1
    > 7:42:33 -0700, "Kent" <aka.k...@yahoo.com> wrote:
    >>
    >> >> ANOTHER VIEW OF OVERDONE

    >>
    >> >> >http://tinypic.com/m/ddjlw4/3

    >>
    >> > The meat was for someone else, or didn't you understand that part. *I

    > f
    >> > I remember correctly, she doesn't like her meat bloody.

    >>
    >> Still,,,,,it's pretty painful to look at standing rib done to that

    degree
    > . I
    >> think that Aussie's pic of the uncooked meat looks different than the
    >> standing rib we see here in the U.S. That changes everything. Beef

    isn't
    > the
    >> same everywhere.
    >>
    >> Kent

    >
    > =Didn't look overdone to me.
    > =




    The SO loved it. It was done just how she likes it.

    How "Kent" wants to eat its meat is of no consequence to me.

    Its just another non food pic posting troll.


    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

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