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Thread: Re: Rib Roast

  1. #1
    [email protected] Guest

    Default Re: Rib Roast

    I didn't get the original post on the subject but, I did see quite a
    few replies. Here's one more.
    We really enjoy a nice rare prime rib and, over the years, I've tried
    a few of the various ways that were posted.
    The one I've used the last two times is the one I will use from now on
    as it produced the absolutely finest prime rib we've ever enjoyed. I
    was really skeptical at first, thinking it would make for an extremely
    salty meal but, it turned out great. It's a long process and will work
    best with a remote reading thermometer but worth the effort.
    Description with illustrations can be located at:
    http://members.tripod.com/~BayGourmet/primerib.html

    Ross.

  2. #2
    sf Guest

    Default Re: Rib Roast

    On Sun, 21 Dec 2008 16:08:42 -0500, [email protected] wrote:

    >I didn't get the original post on the subject but, I did see quite a
    >few replies. Here's one more.
    >We really enjoy a nice rare prime rib and, over the years, I've tried
    >a few of the various ways that were posted.
    >The one I've used the last two times is the one I will use from now on
    >as it produced the absolutely finest prime rib we've ever enjoyed. I
    >was really skeptical at first, thinking it would make for an extremely
    >salty meal but, it turned out great. It's a long process and will work
    >best with a remote reading thermometer but worth the effort.
    >Description with illustrations can be located at:
    >http://members.tripod.com/~BayGourmet/primerib.html
    >


    Here's the one I've used since it was published

    "Best Method"
    http://www.sfgate.com/cgi-bin/articl...DGJE3M7SV1.DTL


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  3. #3
    Dan Abel Guest

    Default Re: Rib Roast

    In article <[email protected]>,
    [email protected] wrote:

    > I didn't get the original post on the subject but, I did see quite a
    > few replies. Here's one more.
    > We really enjoy a nice rare prime rib and, over the years, I've tried
    > a few of the various ways that were posted.
    > The one I've used the last two times is the one I will use from now on
    > as it produced the absolutely finest prime rib we've ever enjoyed. I
    > was really skeptical at first, thinking it would make for an extremely
    > salty meal but, it turned out great. It's a long process and will work
    > best with a remote reading thermometer but worth the effort.
    > Description with illustrations can be located at:
    > http://members.tripod.com/~BayGourmet/primerib.html


    Good old Tanith Tyrr. She used to be a regular poster on this group.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  4. #4
    Sqwertz Guest

    Default Re: Rib Roast

    Dan Abel <[email protected]> wrote:

    > Good old Tanith Tyrr. She used to be a regular poster on this group.


    Did she ever post here? I remember her posting in ba.food of
    course, but not so much here.

    Hrm... Google says she did both, but many of them were cross-posted.
    I remember her USDA Prime side of cow. Now I can find Prime
    everywhere.

    -sw

  5. #5
    Christine Dabney Guest

    Default Re: Rib Roast

    On Sun, 21 Dec 2008 20:34:19 -0600, Sqwertz <[email protected]>
    wrote:

    >Dan Abel <[email protected]> wrote:
    >
    >> Good old Tanith Tyrr. She used to be a regular poster on this group.

    >
    >Did she ever post here? I remember her posting in ba.food of
    >course, but not so much here.
    >
    >Hrm... Google says she did both, but many of them were cross-posted.
    >I remember her USDA Prime side of cow. Now I can find Prime
    >everywhere.
    >

    Oh yes..she posted a fair amount here. I joined rfc when she was
    posting regularly... She was a legend...

    Anyone know what happened to her?

    Christine

  6. #6
    sf Guest

    Default Re: Rib Roast

    On Sun, 21 Dec 2008 20:44:24 -0700, Christine Dabney
    <[email protected]> wrote:

    >Anyone know what happened to her?


    Nope. She came to a cook-in at my house, but we didn't stay in touch.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  7. #7
    Dan Abel Guest

    Default Re: Rib Roast

    In article <q63uk4p242fu6ncfbmhl79mi5ol0q[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > On Sun, 21 Dec 2008 20:34:19 -0600, Sqwertz <[email protected]>
    > wrote:
    >
    > >Dan Abel <[email protected]> wrote:
    > >
    > >> Good old Tanith Tyrr. She used to be a regular poster on this group.

    > >
    > >Did she ever post here? I remember her posting in ba.food of
    > >course, but not so much here.


    > Oh yes..she posted a fair amount here. I joined rfc when she was
    > posting regularly... She was a legend...
    >
    > Anyone know what happened to her?


    Google says she's doing venomous snakes in Florida now. I just searched
    under "Tanith Tyrr".

    "Legend" is an understatement. She was trying to buy a whole Wagyu cow
    to butcher in her backyard. That was back when you could only get Kobe
    beef from Japan, even though it was raised here in the US.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  8. #8
    Terry Pulliam Burd Guest

    Default Re: Rib Roast

    On Sun, 21 Dec 2008 20:44:24 -0700, Christine Dabney
    <[email protected]> fired up random neurons and synapses to
    opine:

    >>Dan Abel <[email protected]> wrote:
    >>
    >>> Good old Tanith Tyrr. She used to be a regular poster on this group.


    <snip>

    >Oh yes..she posted a fair amount here. I joined rfc when she was
    >posting regularly... She was a legend...


    I don't recall the name at all and I've been posting here since about
    '93-ish.

    Terry "Squeaks" Pulliam Burd

    --

    "Some weasel took the cork out of my lunch!"

    -- W.C. Fields

    To reply, replace "meatloaf" with "cox"

  9. #9
    sf Guest

    Default Re: Rib Roast

    On Mon, 22 Dec 2008 20:20:10 -0800, Terry Pulliam Burd
    <[email protected]> wrote:

    >On Sun, 21 Dec 2008 20:44:24 -0700, Christine Dabney
    ><[email protected]> fired up random neurons and synapses to
    >opine:
    >
    >>>Dan Abel <[email protected]> wrote:
    >>>
    >>>> Good old Tanith Tyrr. She used to be a regular poster on this group.

    >
    ><snip>
    >
    >>Oh yes..she posted a fair amount here. I joined rfc when she was
    >>posting regularly... She was a legend...

    >
    >I don't recall the name at all and I've been posting here since about
    >'93-ish.
    >
    >Terry "Squeaks" Pulliam Burd


    She last posted here around '99. I think that was back in your
    "Squeaks" days.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

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