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No, I can't say the students with morning garlic breath are all top notch students...and it's not all from their breath. It's an aura around them! I had some chopped fresh chilis with my cheung fun for lunch. I can still feel the heat in my stomach. ← Dejah: I'm pretty sure that in Brandon, Manitoba the temperature every nights drops into the teens. I'm sure those warm Chili's in your tummy are very comforting. I am sure that your students gain a measure of privacy thru their "AURA". I checked with my friend who owns several Restaurants in NYC and he also uses some of the older oil from this Fryers to make his brown gravy for Egg Foo Yung. I asked about the Oyster Sauce, he said it's two expensive, Maggi's cheaper and better, also makes nicer color. I enjoyed being titled, "Sexy Garlic Breath" as I felt that was something that would make me stand out almost anywhere. Well I enjoyed it for a while. Irwin

Ah Yeung: The dish you were served at "Spice Restaurant" is more out of the norm (almost outer worldly) then any I have ever come across. I have never experienced being served anything that contains "Wing Joints" with some type of coating at any Restaurant, especially one that serving a traditional dish called "Sichuan Hot Chili Pepper Chicken". To be honest I would have returned this to the kitchen asking what happened to the "Chicken" that I ordered ? The first time I enjoyed this dish in the States was when the Chinese Government sent 3 Sichuan Chefs to NYC in honor of opening a genuine "Sichuan Restaurant" on the upper east side of Manhattan. The chicken that was served for a table of 10 diners was a "Whole Chicken" beautifully cut into pieces, but appearing whole in the center of a platter with about 15/20 whole baste seared chili's. When the platter was brought to the table it was presented and opened with a delicious aroma escaping. The Chicken was pink, very juicy and the first I had been served in the states with it's head still on intact. It lasted about 10 minutes before being finished with someone enjoying the head. May I reiterate that I have never been served "Wing Joints" at any Restaurant. I often order Fried Chicken Wings in Seattle's International District where I receive 10/12 pieces for a average price of $4.95 that would seem to be a larger portion that was put into your order at "Spice". Regarding Restaurant Reviews: The majority are advertising related in many Newspapers advertiser oriented. Even those reviews that are supposedly objective depend on the experience and expertise of the reviewer. If you look at those often displayed at Restaurants very few come from real professional reviewers. In most communities the reviewers are often known by the Restaurant operators and staff so whats being served isn't quite the same as that served everyone else. Always take them with a grain of salt. "Sexy Garlic Breath" Irwin

I used to be able to deal with very hot spicy foods much better then I am now only able to enjoy them in moderation. I remember eating in Hong Kong Sichuan Restaurants located in a part of Kowloon where the immigrants from Sichuan has established a hillside squatter community where several Restaurants had opened. My wife and friend's would keep eating with tearing glazed eyes, running noses and swelling lips in a almost euphoric state with a silly grin on their faces. I would never be able to go that far but it seemed to be something that drew them back often. I ate lots of Rice and small chow of glazed peanuts served everywhere as a condiment, being careful to separate anything that looked like chili's or seeds during the meal. Once my nose began to run, I started eating Rice waiting to recover, everyone else was oblivious. It seems to me that the first American Chinese Restaurants serving spicy foods were "Hunan" that were eventually followed by "Sichuan" and for a while almost every place served "Hot Dishes" with little expertise. Irwin

Does anyone have a picture of the above"true Sichuan chili"? I have always used the dried ones as shown in Ah Leung's photo...not as many, of course. It's not expensive when you buy in huge bagfuls, but if used in those quantities/dish, it is wasteful. A small handful would make just as pretty a presentation. Perhaps it's done as a challenge to Gwai Lows. I have a Glad sandwich bagful of these fresh chilis. Think I'll chop some up and make black bean GARLIC Shanghai noodles for supper in honour of "sexy garlic breath"Irwin. ← Dejah: Thank you for the allocate of "Sexy Garlic Breath Irwin" but this is not a affliction that occurs in my aura. YES ! I always eat some Cilantro, Leaf Parsley and Curly Parsley whenever indulging in lots of Garlic unless I have company that savors the reek. It does have powers of stimulation that always worth considering. It also helps you to provide more privacy from anyone who is not worthy of enjoying the experience. I'm very flattered about the "Sexy" though, WOW ! You mentioned about certain students seeming to eat garlic for breakfast. I"m willing to bet that they were all students with high grades. After all, "GARLIC" rules. Especially with Chili Peppers and Fermented Black Beans ! If your making the Noodles make sure to include them in "Bill's" honor to modify the effects. It seems that at certain "Sichuan Restaurants" it's not only "Gwai Lows" who are being treated to special renditions of certain dishes but it may now be served to "Cantonese" as well especially the "Americanized Variations" who are more vulnerable. Last night I ordered a dish takeout from a Seattle Sichuan Restaurant of "Prawns with Black Beans, Chili and Garlic", that contained about 10 Seared Sichuan Chili's colored Red, Blackish and Dark Brown from the cooking process but were very aromatic and not particuarly hot only enough to enhance the dish's flavors. Irwin :roll eyes:

Ah Leung: I have eaten and mostly enjoyed "Sichuan Hot Chili Pepper Chicken" all over the world but never seem it served in that manner. Almost everywhere the dried peppers are somewhat darkened during the cooking to enhance the chickens aroma and flavors these were completely red, more like a garnish then actually cooked with the chicken in the wok. Even the "Chicken Wing Elbows" (something I have never seen served in any Restaurant) seemed to look like they were coated and deep fried, not wok braised fried. I have known of Chinese Restaurants that will actually remove the so called "Elbow Joint" from the wings and put it into their Superior Stock to enhance the flavor since they often prefer not serving them to customers, trying to make their Chicken Wing preparations special or unique to their operation. I almost always anticipate being served a 1/2 Chicken with a very light coating being baste fried quickly together with the Chili's and immediately served sizzling on a platter or serving plate covered and opened table side for the aroma. It seems that between so called Fusion and Contrived Dishes that almost anything goes that places can get away with, I'm curious if anyone else has been served this dish with such a abundance of red chilli's and such a small amount of edible Chicken from the Wing Joint Bones. How much did they charge you for this extraordinary dish ? I guess it's very colorful, sort of pretty. (strange?) Irwin

When learned the magic of eating garlic together with long leafed and curly parsley to avoid the after effects. "IT REALLY WORKS". Irwin ← Irwin, Eating garlic with parsley masks garlic breath, but there ain't NUTHIN' that can stop "garlic breath" from your pores! Bananas will also help with "garlic breath" from the mouth. ← Dejah: Growing up in the Bronx, spending time on Arthur Avenue, belonging to a Puerto Rican Social Club with Middle Eastern friends being Jewish living in Asia, Honolulu and preparing Banquets for the Gilroy Garlic Festival all I can say is: "WHAT BREATH" ? oh guess you mean the ones that's "SEXY". (It's never effected my pores, even after James Beards Garlic Chicken with 40 whole cloves) Irwin

Since this topic has been brought back to live again from 2004 I wanted to offer a update about preparing whole "Beef Striploins" that I have been doing regularly during the previous year providing delicious rare Beef Sandwiches on a steady basis for lunch and snacks. I purchase who "Cryovac Strip Loins" from ungraded range Beef at a Asian Market being assure it was kept several weeks in their cooler for aging. These Strips weigh from about 9 pounds to about 12 pounds. I request the larger pieces since I am going to Roast. I am preparing this meat to slice thin for sandwiches containing almost no fat by preference, but excellent protein values. When removing the Strip from the Cryovac bag the fluids accumulated are called serum and are generated by the enzymes in the beef during the aging period naturally. I begin by first washing off the whole piece in cold water, drying with a clean kitchen towel before removing all the fat from the Strip. There is a small amount of fat and trim remaining on the bottom of the loin thats easily removed. I then begin to remove all the fat and sinew from the top of the loin with a very sharp fillet knife working from the thicker top into the center and from the thinner bottom where there is more sinew meeting both at the center bring the whole fat cap off in one piece if possible. If your not a experienced working with a knife just keep working slowly trying not to cut into the meat as best you can. Save all your fat and trimmings to cook together to extract all the flavors for your Au jus. After trimming you Strip you will remain with about 85% of your original weight. This is because your Strip was grass fed and ungraded. If this Strip was a grain fed Choice Beef #2 yield it would have a 75% yield due to the extra fat content. The marbling of the Choice Beef would also taste better and be more tender then ungraded. Consider the price differences: Ungraded Grass Fed Strip Loin 10 pounds at $3.29 = $32.90 = trimmed piece weight 8.50 pounds = $3.87 per pound. Choice Strip Loin 10 pounds at $5.99 per pound = $59.90 = trimmed piece weight 7.50 pounds = $7.99 per pound That's slightly over double the price, however the result is more important. The leaner Strip when finished has more flavor and character with more Beef taste then the Choice grain fed Strip. It's also leaner and more healthy due to the lower fat content in grass fed beef. Both cuts are tender if sliced thinly and taste better then almost any commercial Roast Beef sold retail. Under 25 cents per ounce for a delicious ounce of very high protein is terrific value that not only tastes great but is economical. In Seattle where I have never been able to buy a rare Roast Beef Sandwich anyplace retail, it something worth while to brown bag for lunch. Recipe: I having only 2 family members at home cut the whole Strip into 3 equal pieces, double wrapping them in plastic wrap and putting two pieces into my freezer, removing them, placing into the refrigerator to thaw a day before preperation. The same method of roasting is applicable to one whole Strip or any parts prepared. Seasoning the Roast: I never use any salt as it bring the juices to the surface while I prefer they remain evenly thru out my roasts. I simply cover the extrior with ground or cracked black pepper, sometimes if I'm in the mood I will add garlic slivers put into the meat with small punctures to perk it up, it's a matter of taste. I rarely put some MSG to the exterior on those times I want to enhance the Au jus as it's is more effective then using salt with much less required with lower sodium content. I use a rectangular "Pyrex Roaster" with a Metal Grid placed over the top to elevate the Roast allowing air to circulate around during cooking. I cover the bottom with about 1/2 inch of water to keep the roast moist and catch all the drippings. I put the Meat into a cold oven setting the temperature at 225 degrees, turning the roast about every 45/60 minutes checking the internal temperature with a probe until the internal temperature shows 135 degrees ( medium rare my choice) if you prefer very rare it can be removed as low as 125 degrees or medium at 145 degrees. Allow the Roast to set again elevated over a large plate or bowl to catch any juices. Since this Strip was cooked at a low temperture the roast during setting will not raise the internal temperature more then a few degrees. Roasts cooked at higher temperature often will increase about 10 degrees while at rest. If you have simmered the trimmings at a low temperature during the roasting I will drain all the fluids and solids from the Pyrex Roaster into the simmering pot and allow it to cook another 30/45 minutes then allow to cool on a container, then place into the refrigerator until the fats have solidified to the top and lift the off and disguard. I use several spoons of this Au jus placed into a flat plate warmed in the microwave to cover the bottom of the plate. Then I thinly slice the Strip, placing the slices on to the flat plate over the juices until I have enough for a sandwich. I then return the sliced meat into the microwave for a few seconds to only moderatedly warn the meat slightly. It absorbs most of the jus and when layered into a sandwich has a fesh taste. It goes well with Horseradish or your favorite mustard or if your really fortunate a Kimmewick, Salted Roll for homemade Beef on a Wreck. This same method even works better if done in a Smoker where you can bring the temperture low enough as the cooler smoked exterior on the meat is delicious. Irwin

When we lived in "Hong Kong" one of my partners was from Shanghai and my wife (Brooklyn born Jewish girl) was a regular at the wifes "Tai Tai" Dumpling making parties where the dumplings they made [chowsuh?] were generally eaten together with a whole clove of raw garlic. This weekly treat was one of the few indulgences that could take them away from playing Maj Jong. They were quite delicious, but I preferred mine without the Raw Garlic but my kids would eat it with gusto, in fact they still all enjoy garlic in almost everything but have learned the magic of eating garlic together with long leafed and curly parsley to avoid the after effects. "IT REALLY WORKS". Irwin

The one question I have about the Aeropress that hasn't been answered anywhere I have researched or found is something I hope anyone could assist me with. It seems to indicate that 4 scoops of ground coffee are the ideal amount to use for brewing at full capacity. There is no mention of even a approximate weight of coffee capacity for a scoop. Nor is there any mention if more coffee can be added to the brewing process by personal preference. My regular method of brewing coffee is done by using 13 ounces of drip ground coffee resulting in 64 ounces of liquid after dripping thru the filter using water at about 190 degrees Fahrenheit. This is a stronger brew then most are accustomed to drinking but it meets my criteria. It would be nice to be able to use a Aeropress system to be able to brew something similar when away from home as it requires much less space then bring a conventional Militia 6 cup along with filters and a container. Thank you, Irwin

do you know the name of this Thai dish? Raw pork has an offensive odor in my opinion, did the preparation minimize the smell? It is exciting to learn about these variations! I need to sneak off and nibble some raw bacon. ← _john: The "Raw Pork" served in Thailand is "Trichinosis Free" as it's unknown in local raised Pork in most of Asia and only a concern for imported Pork. The taste is very mild and delicate, even vaguely sweet but in no way offensive. The first time I was served this dish I was only told that it was Pork after I had enjoyed eating it in a Restaurant where I was a guest of some Thai friends. I waited until it was morning in the states and phoned my friend at the USDA to ask about the safety of raw Pork I had consumed. He advised me that if I was sure it was from local freshly slaughtered Pigs it was safe eaten in any manner. After learning this fact i began experimenting with fresh Pork cooking it with color left and found that it was much more enjoyable, tender and juicer then any well done Pork served in Europe or the States. In Thailand there are many variations but most are spicy or tart but all enhance the natural character of the meat. My favorite Bacon for nibbling is made by "Bobak" in Chicago. It's a double smoked Hunters Style Bacon and the double smoking completely cooks the Bacon Slab with a delicious smoky flavor. It taste better then most hams and since it's often not that fatty it lends itself to Salads or enhancing a Sandwich without any cooking. Irwin

"Egg Foo Young" as served on the east coast of the states is something that I was surprised was unknown when I first visited Hong Kong. This was always a very popular dish generally served with 3 individual oval pieces covered with a brown gravy. Since I thought it would be something interesting to serve at our original Hong Kong Lindy's Restaurant along with our NY Style Chinese Pork Spare Ribs" that we called "Barbecue Pork Spareribs" (became very popular) I brought with me a special Cast Iron Pan that contained 3 oval sections made to hold the 3 pieces of Egg Foo Young served at almost every Chinese Restaurant located in the NYC Area. This pan was very heavy and held the heat well. It used to be available at most Restaurant Supply Wholesalers when hot on the stove a order could be made every 3 minutes. It was a very popular dish on most set family menus everywhere. No one in Hong Kong had ever seen or heard about such a egg dish or such a pan. We tried using it but it never became popular except as a Pan to prepare the popular Vegetable Cutlets based on Potatoes featured at Indian Restaurants that were often requested by Indian customers who really enjoyed the way they were cooked in our pan. The Gravy made for this dish at most Restaurants in NYC was quite simple. Superior Broth (Based on Chicken and Pork Bones and trimmings) Thickened with Corn Starch Wash with a dash of Dark Soy and some Maggi for the Brown color after getting thickened served over the Egg Foo Young. In Seattle I only know of one old style Chinese Restaurant that prepares it this way and it's more of a neighborhood Bar thats been in business over 30 years. I go for a fix every few months ordering it for take out. Irwin

My personal favorite was served at "Henri Soule's" Le Pavilion Restaurant in Manhattan. Everything used in the dish was prepared table side. A whole center cut of closely trimmed "Fillet Mignon" was cut up table side into a fine mince by a service captain then placed in a platter then the shallots, onions and garlic we requested were also minced fine using two knifes, leaf parsley and curly parsley plus the anchovies were also fine cut as well as French gherkins. The Mustard, Egg and other spices and seasonings were then mixed in a bowl with a dash of Brandy and Worcestershire sauce. This was mixed together into the Chopped Beef with the captain offering to adjust the seasoning after offering a taste on a slice of French Bread before shaping the result into a Silver platter with Greens, chopped hard boiled egg and onion rings thin sliced. The presentation and way of it being done was due to the fact that it was one of the proprietors favorites. I have implemented doing it this way in several Restaurants but it was generally discontinued as service staff often wasn't skilled enough to do it correctly. The other Restaurant that served their own version was "Canlis Restaurant" in Honolulu where it was served on the menu as a appetizer or entree. "Canlis Haole Sushi" was served with ground to order lean steak shapped into a oval patty with a coating of mayo, diced pickles and chopped fresh ripe tomatos served on a bed of greens. It had a very fresh delcious taste when spread over thin sliced toasted French Bread with some cracked black pepper that was emphasized by the ingredients. We ordered it every time we dined at Canlis. I have enjoyed the Asian versions including a raw Pork served in Thailand prepared almost the same way the make the beef. Irwin

Ben: When I lived in Hong Kong the only seafood warning was to not eat the Clams from certain areas when posted and reported in the newspapers seasonally Even then the public rarely paid attention to the warnings believing that if the Clams were cooked long enough they were safe so poaching was common with the Clams being sold by Hawkers or in Dai Pah Dongs. The reputable comparatively expensive Live Seafood Restaurants would be sure to only serve Shellfish, Seafood and anything else from sources that they trusted. Clams were fresh from different locations in China and priced according to the season and suppliers location. This also applied to Crabs, Prawns and all live Fish being sold. Traditionally at these Restaurants only live seafood was served. Anything that wasn't alive was returned to the suppliers to be sold to regular Restaurants. When you ordered items such as Oysters requesting those from the Pearl River you paid different prices according to the location they came from on the River. The items such as Periwinkles or Whelks were normally from colder water locations served seasonal imported from China or even Australia live. The same shipper we purchased "Sydney Rock Oysters" from also shipped Whelks, Lobsters, Crayfish and Periwinkles live to Hong Kong customers. With the constantly increasing population by the millions I doubt if much local shellfish in safe year round but hope that with the large amount of newspapers being published and the rumor mills in Hong Kong that any place that served anything questionable could remain in business very long. Your friends must have had some indications about safety of the Periwinkles served street-side I'm glad you had no problems. Whenever I spend time in Asia I find that after a while I become less cautious in eating out, but always make sure that anywhere I eat is a very busy place where I can watch the cooking. If it's outside try to know something about its reputation if it's inside. I almost always make sure to be accompanied by someone who is local. Generally I have been lucky but the few times when not 100% ouch. Irwin

After perusing these posts I decided today to make something similar at home. Went shopping at the Ranch 99 Supermarket in Edmond's and Lums Seafood in the International District both located in the Seattle area and was surprised to find available: 11 varieties of Conch, Whelk and Periwinkles live, fresh packed and frozen. The ones often served in NYC or Flushing Chinatowns fresh are indeed classified as "Periwinkles" and I enjoyed digging them out of their shells using toothpicks after being cooked in Black Bean Sauce and Garlic since I was a kid. The only other places that served them were the same Italian Restaurants that served "Whole Roasted Sheep Head's" and "Surfreito's" except they provided a metal pick, more garlic and no black bean sauce. Conch or Scungali were generally available in Cans again except for the more Authentic places. The first place I really enjoyed Conch was in Florida. In Hong Kong various Whelks were very expensive, brought to your table live for selection, weighed and then prepared to order. Periwinkles we available both live and picked in the markets, often picked while you were completing your shopping. I bought today several fresh displayed packages and some traditional east coast live periwinkles. The picked ones weren't as tasty as the live. I think they may have been steamed first them picked or even frozen and thawed out, but were still very tasty. The live in shell periwinkles were real fun and enjoyed by all made with Black Beans, Chili, Garlic, Spring Onions, Far Due Wine and Leaf Parsley. Next time I intend to buy the live Whelks that run about 4 to the pound. The Fish Monger advised that west coast periwinkles are lighter in color and slightly larger then the west coast variety. They are also now being imported from Thailand, China, Indonesia, Vietnam and the Philippines in different variations. It will be fun trying them all. Irwin

I have been enjoying Chocolates produced by: "Max Felchlin AG", located in "Schwyz, Switzerland" for many years since learning about them from the Pennisula Hotel in Hong Kong. My favorite is their Arriba 72 % that exemplifies to me the best available "Grande Cru" Chocolate in the market. Their nibs are also available in many variations but the "Milk Chocolate Nibs", my daughters favorite and she has kept a scrapebook with comparrisons over 40 years with several comparrison trips to France, Austria and Switzerland occuring. The are sometimes available at the : Chef Depot (630) 434-7768 Irwin

Doesn't it compliment the "Whipped Cream" {Schlage} even sounds right if you combine both, especially without the "L". Sometimes it feels good to be the right age to be a "D.O.M." Irwin

Brad: During a tasting of Brandy and various high alcohol beverages where "Cheryl Ladd" and other Charlie's Angel's were present we included "Mou Tai" the Chinese Alcohol Beverage that effected "Richard Nixon" during his visit to China. The unanimous decision was that the beverage reminded everyone of the smell of "TOE CHEESE" so now you've got something else to add to your previous list. Irwin

Those are works of art, sir. Bravo! I don't recall the last time I saw chickens that small for sale. Maybe I'm just looking in the wrong places. Could you use Cornish game hens? Those I see all the time. (Here I go fiddling with the concept already... ) ← Ellen: Since your in San Diego small Chickens should be available at many Asian Markets they are often designated as Young or Baby Chickens at some Ranch 99 Super Asian Markets they are labeled with their correct name Poussins. Irwin

I still dream about the way "Bialy's" used to taste when still being hand made at "Kossar's". I'm sure they were covered in several threads previously but remember best when eGullet c9overed them with "Mimi Sheraton" after she published her interesting book. Irwin

Leena: I personally prefer any of the fish I mentioned over farm raised Tilapia or Catfish for use in Curries as they all recommended have flavors that will compliment most Bengali types of Curry. Superior types of fish similar to "Ilish" that's available in many Asian Markets in Seattle are called Ladyfish (awa) or Bonefish (oio) both indigenous to the Pacific and Indian Oceans sorry don't know the Indian names only English and Hawaiian. Irwin

Ben: I am sure that this condiment is the sauce "Ah Leung" described with photos in his recipe of "Secret Salt Baked Chicken" in his series. It's main ingredient was, "Sa Geung" or "Sha Ginger" also called "Sand Ginger Powder" combined with chopped Spring Onions, Fresh Ginger and hot oil, allowed to cool and served as a dipping sauce. I regularly use this at home as it's adaptable to many dishes to give a little zing or enhancement both American and Asian it works for me with both. If you look it up on that thread I hope it's what your looking for as I have had it served in Canada and at many locations in the States when requested. His photo's capture it perfectly and the instructions are concise. Irwin

LOL! That is ironic! Fortunately in Sacto, regular tomatoes and roma tomatoes can go as low as US $0.99/lb when on sale. Can't find that price for flank steaks... ← Ah Leung: Last week when I went shopping hot house tomatoes on the vine averaged $3.99 pound while at Asian Markets, Flap Meat or Flank was about $3.49 pound. Checked todays prices and several stores had Roma Tomatoes at 88 cents and 99 cents a pound but were not ripe enough for cooking, vine ripe hothouse tomato's were still $3.99 while ripe Roma's at Sam's Club were almost $5.00 for 2 pounds. I actually purchased today about 1 1/2 pounds of un-graded Strip Loin at a Asian Market on sale for $3.39 per pound to use for our "Beef Tomato" for dinner tonight with the Sam's Club Roma tomatos. Irwin

Ah Leung: I enjoy the way you prepared your "Tomato Beef" it's the one dish that when ordered at most Restaurants never has enough gravy or sauce remaining in the serving plate for our rice. That's even when you order "Beef Tomato over Rice". Your rendition, really hit's the spot of the right balance required for the rice to soak up together. In Hong Kong most places use a little Tomato Paste combined with Ketchup as Tomato Sauce is higher priced when available and doesn't taste tomatoey enough by their criteria. In Hawaii the "Beef Tomato" is generally prepared drier, with the beef browned, then onions and tomato's added, stir fried, some ketchup and a ladle of superior broth, finally some corn starch paste. Your way with the Tomato Sauce and Gravy will be my new favorite as it has more finess then ketchup. Whats ironical is that in Seattle currently the Tomato is the most expensive part of the dish, not the Beef. Irwin

There are many regularly available fish that work even better then catfish or talipia for preparing curries. Mahi-Mahi, Snapper, Rock Cod, Pomfret or Pompano, Halibut, Orange Roughy, Striped Bass, Sea Bass, Walleye, Gar, Grouper are only a few available depending where you live even most shellfish are delicious in curry. Most fish are cooked after becoming opaque and firming up after being put into the cooking curry so try not to overcook. Irwin

I have to disagree with you here - boxed beef ribeyes come in a variety of weight ranges, and the two I see most often (and I sell the stuff for a living) are 12 and ups, and 12 and downs. The 12 and downs most often weigh in at 11 to 12lbs - we are seeing far more larger ribeyes these days - the 12 and ups. I put one on the scale the other day and it was 15.65lbs - so 17lbs doesn't seem totally out of line. ← Juanito & BryanZ: Juanito: Regarding the weights of Boxed Beef "Ribeye's" they are regularly packed under official USDA designation numbers: USDA # 112 Ribeye Range A 500/600 pound carcass = average weight 6 pounds Range C 700/800 pound carcass = average weight 10/11 pounds USDA # 112A Ribeye Lip-on Range A & C carcass weights = 1 pound additional each piece There is another cut of Boneless rib, not considered the ribeye rarely ordered retail as it's not a good yield with the extra fat and longer tail remaining that can be in that weight range. USDA # 108, UDSA # 109C and USDA # 109D are all the specialty cuts that may weigh over 17 pounds. BryanZ: The reason for cooking a whole ribeye to 140 degrees for medium rare and 145 degrees for medium is that beef cooked at lower temperature while resting elevated in air does not increase it's temperature except superficially during this time frame. Beef roasted at higher temperatures when setting at rest may continue to cook enough to increase the internal temperature in excess of 10% after removing from the heat. That why slow/low temperature roasted beef appears to be evenly cooked, while higher temperature roasts are pinker in the center. Roasting the beef over a water base also melts away more fats and keeps the beef juicer. 120 degrees after rest = 132 degrees + at this temperature during rest juices often flow from the beef. When the beef rests at 140 degrees low temperature cooking the juices generally remain until the beef is sliced giving a livelier appearance and beefier flavor and character. Irwin