On 4/21/2017 1:46 PM, Gary wrote:
> On 4/21/2017 12:19 PM, jmcquown wrote:
>> On 4/21/2017 11:58 AM, Dave Smith wrote:
>>> On 2017-04-20 9:00 PM, jmcquown wrote:
>>>>
>>>> I'm going to pout a bit. I don't have the carving set. But hey, I do
>>>> have the cake server. Okay, I can cheer up a bit.
>>>
>>> Most carving sets are useless. We were given a Gerber carving set when
>>> as a wedding present. It was useless. My wife thought I should have a
>>> nice stag handled carving set and was upset that I was not excited when
>>> I was gifted with one. It turned out to be useless. I like to use my
>>> Henckels carving knife and fork. For some reason, she doesn't think that
>>> set is appropriate.
>>>
>> I think those carving sets belong to an era where the meat was carved
>> *at the table*. Is that where you carve, say, a roast? I carve (for
>> example) standing rib roast on a cutting board in the kitchen, not at
>> the table.
>
> And why would YOU even bother to cook a standing rib roast? You eat 3-4
> ounces of meat and a few brussel sprouts. (based on past posts and pics)
>
> overkill.
>
Because I happen to *love* standing rib roast? Doesn't matter how much
I eat in one sitting. It's delicious. I cook it no more than medium
rare, lean towards rare. Reheats easily. Freezes easily and when
reheated is still not overcooked. Oh, and the bones make excellent beef
stock.

Jill