Marlene

Is it because someone really wants turkey or because someone doesn't want beef? I'm so over turkey for another 11 months, but other poultry is respectable, no? You could roast a different kind of bird. We do Coq au Vin for xmas dinner every year, and the rest of the menu is simple, because we have to transport a main dish for Xmas eve and don't get back til midnight. Our traditional dessert after Coq au Vin is a Tarte Tatin, but this year I'm thinking something easier, perhaps a creme citron (lemon wine mouse) with raspberries, served with some chocolate cookies I can make ahead. I was going to ask for a kitchen torch for a present, but then I forgot. Otherwise I might be making creme caramel. It's my husband, which surprised me, because he is the ultimate beef carnivore. My mistake was in offering him a choice. And you can easily do creme caramel without a torch. In fact, I'm not sure I've ever used a torch for creme caramel. Make the caramel, put in the bottom of dish, let harden. Make custard, pour over top of caramel. Bake, Chill, unmold. Lol, Dana. I could. But if I don't do Prime Rib for Christmas Day that is not Christmas Day this year, I'll do it for New Years' Day.

Yes. Apparently we're having turkey instead of Prime Rib. another break with tradition. Egad. And a sad one it is, too. I know. I still have time to convince my husband though,that turkey is just wrong on Christmas for us. lol

Yes. Apparently we're having turkey instead of Prime Rib. another break with tradition.

I know Calgary is home to some pretty good beef. (My kind of place). What I need to know is, where are the really good butchers, and the really good grocery stores, (preferably in what quadrant too), and if there are good kitchen stores or gourmet food stores there?

Chose direct - I shall be cleaning the roasting pan until next week! yes, that is a problem with that method. Even in the oven! It's heavily coated in baking soda right now - did a bit of soda simmering last night. May have to dig out the can of Carbon-Off. Barkeepers friend. if you need me to pick up some for you, I'll be in the city this afternoon and can easily do that.

Chose direct - I shall be cleaning the roasting pan until next week! yes, that is a problem with that method. Even in the oven!

Ok, so the same we we do prime rib in the oven. As I learned from both of you! Direct or indirect? I was wondering about flare ups from the fat at that high temp.

Stunning Kerry. A little more detail on how you cooked it and how long and at what temp? Did you sear first?

mini tourtieres. Mini quiche. pizza bites, soup in shot glasses, a rich bell pepper soup would work very well. Mini popovers. I do an asian beef thing in wonton cups.

We;ll be at the cottage over NYE and it will likely be just the two of us, so I'm thinking a fondue or raclette for us.

But then I don' t use mine outside in cold temps either!

No I haven't. I've never had a problem with this fryer and I've had it for what, 4 or 5 years now?

I can experiment more with Thanksgiving than I can with Christmas dinner. Partly in memory of my mom and brother who wouldn't accept anything else, and partly because my husband and son demand it, we will have Prime rib, roasted potatoes, and yorkies. The veg can be played with. Although this year, we'll be having Christmas dinner on Christmas Eve. (and thus, are new traditions born).

Really? I still have mine and it's still going strong. I did recently buy a Krupps for the cottage, but haven't had a chance to use it yet.

I swear by blender Hollandaise and Bearnaise. 15 seconds. It's done. Never ever ever breaks.

Separating eggs. Peeling apples. Hate it. Rarely make apple desserts for that reason. Peeling potatoes. I use a paring knife which gives my husband and friends horrors for some reason. Which is fine. It just means I get to delegate the chore to them. Dicing tomatoes.

du buyer mandolines have an attachment that allow you to slice vertically creating longer thin sheets rather than round ones attachment And the shun mandoline lets you slice either way, long or round.

I also keep one rack in my pantry, and use one rack and the full extension glide. I clean my racks every time I clean my oven. And a little veg oil rubbed on the sides will help them glide smoothly again

Looking forward to this one, Matt!

That was my first thought as well!

You're always with me in spirit, Dark Lady.

As Kerry said, we thought it was a little strange. But she didn't mention being able to taste it in her soup, so I'm guessing miniscule amount.

It was an honour and a pleasure to dine with the Ladies Who Lunch today. They rock. And I had so much fun! Plus I snagged the perfect Christmas gift for my hubby during one of our various store visits. That recipe on the wall? If you can read it, you might want to scale it down a touch. 8 lbs of tortillas? 2 gallons of veg stock? 6 gallons of chicken stock? !! But, Kerry says the soup was really good!

Marlene, I'm at work, haven't made that recipe and don't have Ad Hoc handy. Does he heat the brine? he does, Chris and this is what it says: Combine all ingredients in a large pot, cover and bring to a boil. Boil for 1 minute, stirring to dissolve salt. Remove from heat and let cool completely, then chill before using. So, not for very long.

It's my understanding that brines are mostly heated in order to dissolve the salt. all you have to do is make Keller's fried chicken once, to see just how much of the flavoured brine makes it into the chicken itself, and I'm not talking just the surface. You can taste the rosemary, lemon and bay in every single bite.