Thread: 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.

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!!

"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

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.

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.

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.

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.

"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

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.
==

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

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.

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

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

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.

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

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

"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.

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.

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.