annecros

I wouldn't nuke it, personally. Thinking back I don't believe I have ever rewarmed one in the oven whole, but I don't see why not as long as you let it sit out a bit to come closer to room temp. I normally go the sandwich route with a quick dip in the leftover au jus to warm then onto a crusty toasted roll with more au jus, maybe some cheese. Yum.

I'm jealous. Would love to get that personal with my cow, but although it is possible at some specialty meat purveyors, it tends to be rather pricey and out of range for your average person. Beef is graded in the states: Prime - Choice - Select. http://meat.tamu.edu/beefgrading.html It is not realistic to expect to be able to buy Prime beef in the US at almost any price. Somebody, somewhere (fine restaurants and beef billionaires I suppose) in the US has cornered the market and it is just incredibly scarce. What is sold as prime is often top of choice, and is very good. What is in the typical grocery store is select, but Whole Foods and such places carry Choice. Breed specific beef is becoming the thing lately, once again at a premium. I like the Certified Angus Beef program and it is a good compromise. But you still have to be careful, because much that is sold as "Angus" in the grocery stores isn't really. In fact, the "Certified Angus" isn't really a purebred Angus either, just shows enough traits of the Angus breed that it passes. It is more affordable than the designer meat out there, and is very good. http://www.certifiedangusbeef.com/ I've eaten quite a bit of the Certified Angus, and have always been pleased. After working with a beef company on a project it is amazing I still have an appetite for meat, but I do.

There's nothing more dissappointing than a bad piece of meat, is there? I got one about a year ago that was absolutely devoid of flavor. I was really sad.

I would think it would be fine as long as it is not cold enough to freeze the curds. That would be pretty gross. I think some people do thier drying in the fridge. I do mine in the kitchen because it comes out cheesier.

and that was precisely what my guests did last night! I tried to divert their attention with a big plate of crispy latkes, but, alas, to no avail ... ← Well, with the latkes right there, I would have had to bust out the two handed scarf.

I agree that the quality of the meat is the first concern. Prime is almost never found, and when it is it is quite often "accidentally" mislabeled. What is served and sold as "prime" bears very little resemblance to the prime of 75 years ago. The rib roast in the store is no better than "select" - twp grades down from prime - and,that's a fact. Top of choice is not bad at all. In fact, most would be surprised that it was choice. Including people who have long believed they were eating prime. I agree that dry aging is difficult in a home fridge, but there are modifications that could be made to a fridge to accomadate the requirements. I'm not big on dry aging, so I will stop here out of ignorance. Presalting is a seperate issue from dry aging. I see you like your beef rare! Good for you! I think the time honored way of cooking this roast is to shove it on a spit and keep turning it until you can't stand not eating it anymore. It is funny, but it is so much fun playing around with a big hunk of meat you know will take a great deal of effort to make inedible. At it's best, it almost always ranks in one of those "best things I have ever eaten" categories. Indulge us, budrichard! We want to play!

That is so pretty! Makes me want to snag one and scarf!

Let me know how it comes out for you. I have only ever used the all buttermilk version, never the whole milk version. Whole milk sort of scares me about this recipe for some reason. I've never had a flop, or anything even remotely close to a flop. You just have to plan ahead. In my opinion, it is fresher and cleaner homemade.

Oh, it is so standard. Equal portions flour and water. I am sure others here who have more experience with sour doughs will chime in, and I am honestly incredibly inprecise in my cooking! I think this is why this recipe appeals to me on such a gut level. I pinch off a tablespoon of the ferment before I shape and dump it into a glazed crock that would otherwise be gathering dust on a shelf. 4 tablespoons of flour (been half and half rye/bread flour lately, just because) then because the ferment is stiffer, 6 tablespoons of cold water, stir it up (but casually, so that the dough will not think it is important or something) with a wooden spoon, cover it with the lid and ignore it. The next morning after about two cups of coffee I have the "climb" on the side of the inside of the crock ("they" tell me you look for this, and it sort of looks like refuse on the inside of a milk glass that a teenager has left on the dresser, in all honesty, I think it is where the dough puffed up and then blew out) and the liquid inside is full of tiny bubbles. I dump about a third of it out, go back in with 3 tablespoons of flour and 3 tablespoons of water, stir it nonchalantly while talking to someone else in the room or the TV, cover it with the lid. Ignore it until late afternoon when I make up the next batch of dough. I then dump it into the flour, salt, yeast stir up then add water for a shaggy ball. I have had much better success recently in proportion to the amount of inattention I pay to the loaf. In fact, I am almost convinced that ignoring it is a vital step in the process. Third loaf is cooling now, and fourth crock of goop is being ignored. Will let you know how it comes out.

Do you like fresh cheese in general? Some people don't, but honestly the silver wrapper won't be fresh, just "freshish" cheese. Hubby and myself like this one, homemade quark: http://www.natureparktravel.com/eating&drinking/quark.htm He giggles when he gets home and sees a laden dish towel hanging from the handle of one of our cabinets. He scoops out the curd and throws in fruit or spreads it on toast. Great for cheesecake, if you are into the European style. alanamoana, yep, though I like other things better, I would be happy to take a swipe at the foil covered rectangle any day! Straight up!

Thank you. I'll have to give it a whirl!

Have you seen the peer reviewed studies that concluded that the Atkins diet actually lowered cholesterol in individuals who had problems controlling cholesterol otherwise? I guess I have to go dig them up, but I remember reading them when I kind of scolded my sister who had a gastric bypass for being on Atkins. Had to eat crow. Prefer mine stuffed and roasted, though braised is my next experiment when I am forced to eat it. All PhD's who are in the medical profession are "practising" and there is so much they don't know about individual's, genetics, and the variations within the population and gene pool. That kind of bothers me about studies, blanket bans, and a nanny state telling me I must not eat something. It is so individualized - if it makes you feel better physically then do it. If you feel like crap, well stop that! You would be amazed at how many doctors use just this method to determine drug dosages, diet and exercise reccomendations.

That's it in a nutshell. For me, and in my opinion. ← Me three. But except for head cheese--I can't even stand to look at it much less think of what's in there. Spam now is ok. Head cheese is out. Corn syrup and cake mix would probably run second & third, ahh... ← Sorry babe. Hubby loves a hunka, hunka head cheese (gross to me). But, he tolerates my (inexplicable to him) preference for dumping ketchup on deep fried chicken livers (he can't understand not smothering them in the onion gravy, I make for him). We got each other's back! Corn syrup? How else would I make marshmallows for my children to stuff themselves with empty calories?

Now, there is NOTHING wrong with that hunk of meat! Good job Ann T. When you say high heat, do you mean high heat throughout the roasting process? Or start and stall kind of high heat? I'm just wondering if this is the solution to small roasts. With just hubby and I, the only time I buy a small roast is when it is on sale and then I cut it into steaks when I get home. Maybe there is a way to roast a one rib roast that gives you decent results? Looks like you have done well with it.

Well, honestly you are right, more than dairy and whole wheat were rationed during that war. Including sugar, gasoline, coal and chocolate. I don't see any "correlative" studies done on the famine concluding that the lack of sugar, gasoline, coal and chocolate contributed to rickets. I thought citrus was the cure all for that particular malady? I'm sure they were hard to come by in war era Ireland as well. I think if you approach a "study" with a preconceived intention of the outcome, people tend to consciously or subconsciously stack the deck in order to reach the conclusion they are looking for so desperately. Everything in moderation, including moderation.

That's it in a nutshell. For me, and in my opinion.

At least 24, but maybe as much as 36 or 48 hours. Honestly, this is the first time I have oven roasted more than 5 ribs. I have smoked a whole rib though, but seasoned it a little differently with a cajun style rub, and I went with 48 for that both times. I think of it as a sort of very short dry aging almost, and I am partial to that tang of salt from the crust as a contrast to the pure beefiness of the interior. It crusts up nicer from the drying and salting in the fridge as well, from my experience. My favorite meal as well! Hubby usually requests this for his birthday in October, but things just didn't work out with the timing last fall. He's just as excited as I am, and is the one that dubbed the roast "Junior." I just wish I had more opportunity to experiment, as it is I eat so much I sweat suet the next day! If Junior behaves himself, I may have to take pics and post his "coming out" party.

Marrow dumplings in a soup are quite nice.

I have seen some who start on high (for a shorter time frame than blast and off), turn off, then finish low - so I think there are about three variations. I've never seen high for the duration, but I would imagine you would get a larger gradient. Wish I had two or three home ovens and two or three roasts to play with. Roasting in the oven I blast and then off. Now smoking, low and slow is the only way to go, IMO. Starting with a quality product has the most effect on taste and tenderness, I think. I do blast roast chicken pretty good, but Turkey I go low and slow. Big fan of presalting here as well, in all cases where I have a hunk of meat.

Makes sense. 120 it is, and for the minority that likes it better done, they can just boil their piece in au jus or stick with the ribs if they must!

I think you'll have less leftovers than you think! ← Doh! Thanks Marlene, I see it now. Our crowd ranges in the doneness factor (I'm solidly a true MR from the middle of the roast, stepdaughter and son like the better done end cuts) so roasting the whole thing may give us a bit better range to keep everyone happy. I am thinking of cooking to 125, but may stop at 120. Still meditating.

Yeah, I love the leftovers too. Additionally, my kids are young adults that bring gladware with them to haul leftovers home in after any family gathering. Junior just may remain intact. Funny, for our crowd, 17 pounds of Turkey would seem like cutting it too close for dinner, take aways and leftovers. What is Jack's method? I sort of searched for it, but got too many results. I don't sear the outside unless it is a small roast either. With the blast and turnoff, the crust is very nice and crispy, especially with an overnight salted and seasoned.

Maybe a dollar? And in the worst case, you have tasty bread crumbs. I love this recipe! ← I got some spelt flour today - if it doesn't work it's almost $2! (that's Canadian dollars though!). The dough is mixed and I'll bake it tomorrow after work. I was given some advice at the store when I bought the flour - I was told that I could sub the flour cup for cup, but to use only 1/2 the yeast called for in the recipe. When I told him it was only 1/4 tsp., he told me I should be ok . I'll report back with results. ← Please do. I did a partial sub with spelt, but was subbing rye in at the same time. I love the flavor of spelt, and I've always heard that it benefits from minimal handling.

I've taken to just making my next batch right away, without cleaning the bowl from the previous. (Anything to avoid cleaning...) By batch #4 it was tasting pretty sourdoughy. ← That's a good idea. I've been taking a pinch after the fermentation, feeding it and leaving it on the counter in a crock for the rest of the day. The next morning, I feed and refresh it then mix the dough in the afternoon. I wasn't happy with the results of storing the chef in the fridge overnight, and I am starting to get a nice sour, but am only two loaves in with this. I like the idea of not washing the bowl though. Sounds like my kind of method.

I've always done the blast at 500 and then oven off method, because it works for me. I am open for suggestions though, and like to keep an open mind, so this topic is of interest to me. I did some work over the year with a beef company, and my friend there just sent us a 17 pound Certified Angus rib roast for Christmas. I keep opening the fridge and patting it on its little butt - we call him Junior and I am considering hanging his own Christmas stocking for him. He's almost become part of the family. He's swimming around in his cryovac, because personally I don't care for the "game" I detect in dry aged beef. I do intend to season it and give it 24 hours uncovered in the fridge before roasting though. I certainly will not french the bones. The plate of bones on the table is a big family favorite, and "Deviled" bones for lunch the next day I consider a real treat, if there are any left. I agree that there is a lot of great meat there. I am wondering how many ribs to roast though. I am only serving 7 to 8 people. I am thinking of taking the two bones from the small ends for steaks later for hubby and myself, but it almost hurts to think of desecrating Junior. Will have to mediate on the subject...