My first time here in this NG and have enjoyed following various
threads. Would appreciate some of your insights regarding the
following.

Tommorrow is Queen Victoria Day and I am planning to cook a Prime Rib
Roast for two couples for and evening meal. I know I can get tips and
advice from various net sources plus my trusty Food Prep. manuals but
I was just wondering what some of you might want to share with me
about approaches to this kind of meal that have worked for you and
have produced good results....... I haven't done a Prime Rib in a long
time.

The roast I have is about 6 pounds...( cook to rare
rare-medium)......was planning baked white potatoes.....plus steamed
carrots....yorkshire pudding (the frozen kind that you pop in the
oven)....a mixture of sauteed baby sweet peppers, garlic, vidalia
onions, cremini mushroom and brown rice....(could be starch overkill
here.....maybe I should drop the white baked potatoes)......If I drop
the white potatoes I was thinking of adding steamed Fiddle Heads
(buttered ) for colour, taste and texture variety ....that's my
approach so far......tommorrow maybe another story..........Wine could
be Cab S ...Pays D'oc...Baron P de Rothschild. .........what do you
think......will this work ?....

I would love to hear how some of you have presented a Prime Rib
meal.....and hear any suggestions that you might have.....

Thanks

Bernie

"TJ" > wrote in message
...
>
>
> My first time here in this NG and have enjoyed following various
> threads. Would appreciate some of your insights regarding the
> following.
>
> Tommorrow is Queen Victoria Day and I am planning to cook a Prime Rib
> Roast for two couples for and evening meal. I know I can get tips and
> advice from various net sources plus my trusty Food Prep. manuals but
> I was just wondering what some of you might want to share with me
> about approaches to this kind of meal that have worked for you and
> have produced good results....... I haven't done a Prime Rib in a long
> time.
>
> The roast I have is about 6 pounds...( cook to rare
> rare-medium)......was planning baked white potatoes.....plus steamed
> carrots....yorkshire pudding (the frozen kind that you pop in the
> oven)....a mixture of sauteed baby sweet peppers, garlic, vidalia
> onions, cremini mushroom and brown rice....(could be starch overkill
> here.....maybe I should drop the white baked potatoes)......If I drop
> the white potatoes I was thinking of adding steamed Fiddle Heads
> (buttered ) for colour, taste and texture variety ....that's my
> approach so far......tommorrow maybe another story..........Wine could
> be Cab S ...Pays D'oc...Baron P de Rothschild. .........what do you
> think......will this work ?....
>
> I would love to hear how some of you have presented a Prime Rib
> meal.....and hear any suggestions that you might have.....
>
> Thanks
>
> Bernie
>
>
I always cook Standing Rib, or Prime Rib, with bone in, indirectly on the
charcoal Weber.
However, you can do the same in the oven, pretty much the same way.
1. Slather the cut sides of the roast with bacon fat.
1.a Always use a drip pan underneath to catch what you're going to later
put in the Yorkshire
Pudding.
2. Start at a high temp. 450F, or so, and after 10 min. reduce temp to
300F. Roast to
115F- NO HIGHER than 120F. Rest the roast for 25 min. at warming oven temp,
150F or so
while you make the Yorkshire Pudding. This will raise the internal temp to
125 from edge to edge.
3. To make Yorkshi Blenderize, 1 cup flour, 1 cup milk, 2 eggs, and
salt.
4. Put 1/4 cup of oil from the dripping pan, plus all of the brown
drippings in the drip pan. Put
that the oil in a cast iron[or equivilant] casserole pan, pour the
blenderized ingredients on top, don't mix, and bake it in a 425F oven for 25
minutes. This is exactly how long the standing rib should rest afer the
initial roast to equilibrate the edge and the middle temps.
Do not use a supermarket Yorkshire Pudding. The whole dish will be lost.
It's very
easy to make a "Yorkie" that will equal anything in a high brow restaurant.
We usually have the best bordeaux with this, an older one, that is not so
harsh is best. That's
what the British do. They love old clarets.
Writing this makes me envious.
Good luck, and happy eating.


Kent

In article >, "Kent" > wrote:
>
[Snipped original contribution.]
>>
>I always cook Standing Rib, or Prime Rib, with bone in, indirectly on the
>charcoal Weber.
>However, you can do the same in the oven, pretty much the same way.
>1. Slather the cut sides of the roast with bacon fat.
>1.a Always use a drip pan underneath to catch what you're going to later
>put in the Yorkshire Pudding.
>2. Start at a high temp. 450F, or so, and after 10 min. reduce temp to 300F.
>Roast to 115F - NO HIGHER than 120F. Rest the roast for 25 min. at
>warming oven temp, 150F or so while you make the Yorkshire Pudding.
>This will raise the internal temp to 125 from edge to edge.
>3. To make Yorkshi Blenderize, 1 cup flour, 1 cup milk, 2 eggs, and salt.
>4. Put 1/4 cup of oil from the dripping pan, plus all of the brown drippings
>in the drip pan. Put that the oil in a cast iron[or equivilant] casserole pan,
>pour the blenderized ingredients on top, don't mix, and bake it in a 425F oven
>for 25 minutes. This is exactly how long the standing rib should rest afer the
>initial roast to equilibrate the edge and the middle temps.
>Do not use a supermarket Yorkshire Pudding. The whole dish will be lost.
>It's very easy to make a "Yorkie" that will equal anything in a high brow
>restaurant.
>We usually have the best bordeaux with this, an older one, that is not so
>harsh is best. That's what the British do. They love old clarets.
>Writing this makes me envious. Good luck, and happy eating.

G'day Kent,

My first reaction was to ask if all you buggers have two ovens!
"Rest the roast for 25 min. at warming oven temp, 150F or so"
AND
"bake it in a 425F oven for 25 minutes."

Then I read through again and realised you were talking about roasting
the beast in the Weber, which probably meant the kitchen oven was
available for the simultaneous resting period while the pud cooked.

But that then raised the question -- How accurate are the temperature
gauges on those Webers, and how well do they hold a "set" temperature?

Some time ago I saw some reviews in a local consumer mag here in Oz
which suggested that the temperature gauges on most of the hooded BBQs
tested were more cosmetic than useful. I don't recall Webers being in
the group tested though, hence my appeal to your experience.

Cheers, Phred.

--
LID

"Phred" > wrote in message
...
> In article >, "Kent"
> > wrote:
>>
> [Snipped original contribution.]
>>>
>>I always cook Standing Rib, or Prime Rib, with bone in, indirectly on the
>>charcoal Weber.
>>However, you can do the same in the oven, pretty much the same way.
>>1. Slather the cut sides of the roast with bacon fat.
>>1.a Always use a drip pan underneath to catch what you're going to later
>>put in the Yorkshire Pudding.
>>2. Start at a high temp. 450F, or so, and after 10 min. reduce temp to
>>300F.
>>Roast to 115F - NO HIGHER than 120F. Rest the roast for 25 min. at
>>warming oven temp, 150F or so while you make the Yorkshire Pudding.
>>This will raise the internal temp to 125 from edge to edge.
>>3. To make Yorkshi Blenderize, 1 cup flour, 1 cup milk, 2 eggs, and
>>salt.
>>4. Put 1/4 cup of oil from the dripping pan, plus all of the brown
>>drippings
>>in the drip pan. Put that the oil in a cast iron[or equivilant] casserole
>>pan,
>>pour the blenderized ingredients on top, don't mix, and bake it in a 425F
>>oven
>>for 25 minutes. This is exactly how long the standing rib should rest afer
>>the
>>initial roast to equilibrate the edge and the middle temps.
>>Do not use a supermarket Yorkshire Pudding. The whole dish will be lost.
>>It's very easy to make a "Yorkie" that will equal anything in a high brow
>>restaurant.
>>We usually have the best bordeaux with this, an older one, that is not so
>>harsh is best. That's what the British do. They love old clarets.
>>Writing this makes me envious. Good luck, and happy eating.
>
> G'day Kent,
>
> My first reaction was to ask if all you buggers have two ovens!
> "Rest the roast for 25 min. at warming oven temp, 150F or so"
> AND
> "bake it in a 425F oven for 25 minutes."
>
> Then I read through again and realised you were talking about roasting
> the beast in the Weber, which probably meant the kitchen oven was
> available for the simultaneous resting period while the pud cooked.
>
> But that then raised the question -- How accurate are the temperature
> gauges on those Webers, and how well do they hold a "set" temperature?
>
> Some time ago I saw some reviews in a local consumer mag here in Oz
> which suggested that the temperature gauges on most of the hooded BBQs
> tested were more cosmetic than useful. I don't recall Webers being in
> the group tested though, hence my appeal to your experience.
>
> Cheers, Phred.
>
> --
> LID
>
>
With the Weber you have to use a temperature gauge on the indirect part of
the grate next to the roast. I buy the cheapest one I can find and
standardize it in the
kitchen oven. You can rest at "warm room temp." if the space around your
oven is warm as ours usually is.

Kent

On Sun, 20 May 2007 21:25:14 -0700, "Kent" > wrote:

>
>"TJ" > wrote in message
.. .
>>
>>
>> My first time here in this NG and have enjoyed following various
>> threads. Would appreciate some of your insights regarding the
>> following.
>>
>> Tommorrow is Queen Victoria Day and I am planning to cook a Prime Rib
>> Roast for two couples for and evening meal. I know I can get tips and
>> advice from various net sources plus my trusty Food Prep. manuals but
>> I was just wondering what some of you might want to share with me
>> about approaches to this kind of meal that have worked for you and
>> have produced good results....... I haven't done a Prime Rib in a long
>> time.
>>
>> The roast I have is about 6 pounds...( cook to rare
>> rare-medium)......was planning baked white potatoes.....plus steamed
>> carrots....yorkshire pudding (the frozen kind that you pop in the
>> oven)....a mixture of sauteed baby sweet peppers, garlic, vidalia
>> onions, cremini mushroom and brown rice....(could be starch overkill
>> here.....maybe I should drop the white baked potatoes)......If I drop
>> the white potatoes I was thinking of adding steamed Fiddle Heads
>> (buttered ) for colour, taste and texture variety ....that's my
>> approach so far......tommorrow maybe another story..........Wine could
>> be Cab S ...Pays D'oc...Baron P de Rothschild. .........what do you
>> think......will this work ?....
>>
>> I would love to hear how some of you have presented a Prime Rib
>> meal.....and hear any suggestions that you might have.....
>>
>> Thanks
>>
>> Bernie
>>
>>
>I always cook Standing Rib, or Prime Rib, with bone in, indirectly on the
>charcoal Weber.
>However, you can do the same in the oven, pretty much the same way.
>1. Slather the cut sides of the roast with bacon fat.
>1.a Always use a drip pan underneath to catch what you're going to later
>put in the Yorkshire
>Pudding.
>2. Start at a high temp. 450F, or so, and after 10 min. reduce temp to
>300F. Roast to
>115F- NO HIGHER than 120F. Rest the roast for 25 min. at warming oven temp,
>150F or so
>while you make the Yorkshire Pudding. This will raise the internal temp to
>125 from edge to edge.
>3. To make Yorkshi Blenderize, 1 cup flour, 1 cup milk, 2 eggs, and
>salt.
>4. Put 1/4 cup of oil from the dripping pan, plus all of the brown
>drippings in the drip pan. Put
>that the oil in a cast iron[or equivilant] casserole pan, pour the
>blenderized ingredients on top, don't mix, and bake it in a 425F oven for 25
>minutes. This is exactly how long the standing rib should rest afer the
>initial roast to equilibrate the edge and the middle temps.
>Do not use a supermarket Yorkshire Pudding. The whole dish will be lost.
>It's very
>easy to make a "Yorkie" that will equal anything in a high brow restaurant.
>We usually have the best bordeaux with this, an older one, that is not so
>harsh is best. That's
>what the British do. They love old clarets.
>Writing this makes me envious.
>Good luck, and happy eating.
>
>
>Kent
>
Wow !.....very interesting......I have a Weber BBQ.......Never thought
of using the BBQ but the way you describe it makes it tempting....

I guess I could reverse things by doing the Roast in the Kitchen Oven
and use the BBQ for the warming oven......they are close to each
other...I am concerned that I would have to totally clean my unit if I
was to use the caught drippings....and I don't think I have the time
for that...

In response to Phred....I have used my BBQ to do French racks of Lamb
and Boneless shoulder Lamb and the temps were controllable.....but you
have to manipulate the burners to get the right combination that will
produce desired temp.....I found that once you get that fix ....it
will hold....have had good results......you have to keep monitoring
though because a sudden increase in wind drafts can effect the temps I
found

Claret ?.......I remember the term from Shakespear plays......however
here in the Toronto area I have never seen a wine variety described as
Claret.....is that a Brit nickname for something else like a
chianti-like wine....or what the French call a vin de maison....??

Thanks for the advice on making " yorkies "......great !

Cheers

Bernie

On May 21, 11:02 am, TJ > wrote:
> On Sun, 20 May 2007 21:25:14 -0700, "Kent" > wrote:
>
> >"TJ" > wrote in message
> .. .
>
> >> My first time here in this NG and have enjoyed following various
> >> threads. Would appreciate some of your insights regarding the
> >> following.
>
> >> Tommorrow is Queen Victoria Day and I am planning to cook a Prime Rib
> >> Roast for two couples for and evening meal. I know I can get tips and
> >> advice from various net sources plus my trusty Food Prep. manuals but
> >> I was just wondering what some of you might want to share with me
> >> about approaches to this kind of meal that have worked for you and
> >> have produced good results....... I haven't done a Prime Rib in a long
> >> time.
>
> >> The roast I have is about 6 pounds...( cook to rare
> >> rare-medium)......was planning baked white potatoes.....plus steamed
> >> carrots....yorkshire pudding (the frozen kind that you pop in the
> >> oven)....a mixture of sauteed baby sweet peppers, garlic, vidalia
> >> onions, cremini mushroom and brown rice....(could be starch overkill
> >> here.....maybe I should drop the white baked potatoes)......If I drop
> >> the white potatoes I was thinking of adding steamed Fiddle Heads
> >> (buttered ) for colour, taste and texture variety ....that's my
> >> approach so far......tommorrow maybe another story..........Wine could
> >> be Cab S ...Pays D'oc...Baron P de Rothschild. .........what do you
> >> think......will this work ?....
>
> >> I would love to hear how some of you have presented a Prime Rib
> >> meal.....and hear any suggestions that you might have.....
>
> >> Thanks
>
> >> Bernie
>
> >I always cook Standing Rib, or Prime Rib, with bone in, indirectly on the
> >charcoal Weber.
> >However, you can do the same in the oven, pretty much the same way.
> >1. Slather the cut sides of the roast with bacon fat.
> >1.a Always use a drip pan underneath to catch what you're going to later
> >put in the Yorkshire
> >Pudding.
> >2. Start at a high temp. 450F, or so, and after 10 min. reduce temp to
> >300F. Roast to
> >115F- NO HIGHER than 120F. Rest the roast for 25 min. at warming oven temp,
> >150F or so
> >while you make the Yorkshire Pudding. This will raise the internal temp to
> >125 from edge to edge.
> >3. To make Yorkshi Blenderize, 1 cup flour, 1 cup milk, 2 eggs, and
> >salt.
> >4. Put 1/4 cup of oil from the dripping pan, plus all of the brown
> >drippings in the drip pan. Put
> >that the oil in a cast iron[or equivilant] casserole pan, pour the
> >blenderized ingredients on top, don't mix, and bake it in a 425F oven for 25
> >minutes. This is exactly how long the standing rib should rest afer the
> >initial roast to equilibrate the edge and the middle temps.
> >Do not use a supermarket Yorkshire Pudding. The whole dish will be lost.
> >It's very
> >easy to make a "Yorkie" that will equal anything in a high brow restaurant.
> >We usually have the best bordeaux with this, an older one, that is not so
> >harsh is best. That's
> >what the British do. They love old clarets.
> >Writing this makes me envious.
> >Good luck, and happy eating.
>
> >Kent
>
> Wow !.....very interesting......I have a Weber BBQ.......Never thought
> of using the BBQ but the way you describe it makes it tempting....
>
> I guess I could reverse things by doing the Roast in the Kitchen Oven
> and use the BBQ for the warming oven......they are close to each
> other...I am concerned that I would have to totally clean my unit if I
> was to use the caught drippings....and I don't think I have the time
> for that...
>
> In response to Phred....I have used my BBQ to do French racks of Lamb
> and Boneless shoulder Lamb and the temps were controllable.....but you
> have to manipulate the burners to get the right combination that will
> produce desired temp.....I found that once you get that fix ....it
> will hold....have had good results......you have to keep monitoring
> though because a sudden increase in wind drafts can effect the temps I
> found
>
> Claret ?.......I remember the term from Shakespear plays......however
> here in the Toronto area I have never seen a wine variety described as
> Claret.....is that a Brit nickname for something else like a
> chianti-like wine....or what the French call a vin de maison....??
>
> Thanks for the advice on making " yorkies "......great !

I think it is Brit for a Bordeaux red. Definately not XXX sherry.

John Kane, Kingston ON Canada.

"TJ" > wrote in message
...
> On Sun, 20 May 2007 21:25:14 -0700, "Kent" > wrote:
>
>>
>>"TJ" > wrote in message
. ..
>>>
>>>
>>> My first time here in this NG and have enjoyed following various
>>> threads. Would appreciate some of your insights regarding the
>>> following.
>>>
>>> Tommorrow is Queen Victoria Day and I am planning to cook a Prime Rib
>>> Roast for two couples for and evening meal. I know I can get tips and
>>> advice from various net sources plus my trusty Food Prep. manuals but
>>> I was just wondering what some of you might want to share with me
>>> about approaches to this kind of meal that have worked for you and
>>> have produced good results....... I haven't done a Prime Rib in a long
>>> time.
>>>
>>> The roast I have is about 6 pounds...( cook to rare
>>> rare-medium)......was planning baked white potatoes.....plus steamed
>>> carrots....yorkshire pudding (the frozen kind that you pop in the
>>> oven)....a mixture of sauteed baby sweet peppers, garlic, vidalia
>>> onions, cremini mushroom and brown rice....(could be starch overkill
>>> here.....maybe I should drop the white baked potatoes)......If I drop
>>> the white potatoes I was thinking of adding steamed Fiddle Heads
>>> (buttered ) for colour, taste and texture variety ....that's my
>>> approach so far......tommorrow maybe another story..........Wine could
>>> be Cab S ...Pays D'oc...Baron P de Rothschild. .........what do you
>>> think......will this work ?....
>>>
>>> I would love to hear how some of you have presented a Prime Rib
>>> meal.....and hear any suggestions that you might have.....
>>>
>>> Thanks
>>>
>>> Bernie
>>>
>>>
>>I always cook Standing Rib, or Prime Rib, with bone in, indirectly on the
>>charcoal Weber.
>>However, you can do the same in the oven, pretty much the same way.
>>1. Slather the cut sides of the roast with bacon fat.
>>1.a Always use a drip pan underneath to catch what you're going to later
>>put in the Yorkshire
>>Pudding.
>>2. Start at a high temp. 450F, or so, and after 10 min. reduce temp to
>>300F. Roast to
>>115F- NO HIGHER than 120F. Rest the roast for 25 min. at warming oven
>>temp,
>>150F or so
>>while you make the Yorkshire Pudding. This will raise the internal temp to
>>125 from edge to edge.
>>3. To make Yorkshi Blenderize, 1 cup flour, 1 cup milk, 2 eggs, and
>>salt.
>>4. Put 1/4 cup of oil from the dripping pan, plus all of the brown
>>drippings in the drip pan. Put
>>that the oil in a cast iron[or equivilant] casserole pan, pour the
>>blenderized ingredients on top, don't mix, and bake it in a 425F oven for
>>25
>>minutes. This is exactly how long the standing rib should rest afer the
>>initial roast to equilibrate the edge and the middle temps.
>>Do not use a supermarket Yorkshire Pudding. The whole dish will be lost.
>>It's very
>>easy to make a "Yorkie" that will equal anything in a high brow
>>restaurant.
>>We usually have the best bordeaux with this, an older one, that is not so
>>harsh is best. That's
>>what the British do. They love old clarets.
>>Writing this makes me envious.
>>Good luck, and happy eating.
>>
>>
>>Kent
>>
> Wow !.....very interesting......I have a Weber BBQ.......Never thought
> of using the BBQ but the way you describe it makes it tempting....
>
> I guess I could reverse things by doing the Roast in the Kitchen Oven
> and use the BBQ for the warming oven......they are close to each
> other...I am concerned that I would have to totally clean my unit if I
> was to use the caught drippings....and I don't think I have the time
> for that...
>
> In response to Phred....I have used my BBQ to do French racks of Lamb
> and Boneless shoulder Lamb and the temps were controllable.....but you
> have to manipulate the burners to get the right combination that will
> produce desired temp.....I found that once you get that fix ....it
> will hold....have had good results......you have to keep monitoring
> though because a sudden increase in wind drafts can effect the temps I
> found
>
> Claret ?.......I remember the term from Shakespear plays......however
> here in the Toronto area I have never seen a wine variety described as
> Claret.....is that a Brit nickname for something else like a
> chianti-like wine....or what the French call a vin de maison....??
>
> Thanks for the advice on making " yorkies "......great !
>
> Cheers
>
> Bernie
>
>
Claret is what the British call a well aged Bordeaux wine. In the 19th
century
the British owned a lot of the most notable vineyards in that region.
Have a nice smooth, not too assertive cabernet and that will fit.

More on the Weber: When I do the standing rib on the Weber, I put a
couple of large chunks of wood on the fire at the beginning of the roast.
A slight smokey flavor for me raises the roast to a slightly higher level
than it already is.

Kent



Kent

In article >, TJ > wrote:
>On Sun, 20 May 2007 21:25:14 -0700, "Kent" > wrote:
>
[snip]
>
>In response to Phred....I have used my BBQ to do French racks of Lamb
>and Boneless shoulder Lamb and the temps were controllable.....but you
>have to manipulate the burners to get the right combination that will
>produce desired temp.....I found that once you get that fix ....it
>will hold....have had good results......you have to keep monitoring
>though because a sudden increase in wind drafts can effect the temps I
>found

Thanks for those remarks, Bernie.

>Claret ?.......I remember the term from Shakespear plays......however
>here in the Toronto area I have never seen a wine variety described as
>Claret.....is that a Brit nickname for something else like a
>chianti-like wine....or what the French call a vin de maison....??

Back in the days after WWII and before the Korean War (IIRC when
many things were still in uncertain supply, a distant cousin of my
father appeared here in the deep north of the deep south (he came from
the civilised south of the ...) and was amazed to find we could buy
claret by the gallon from the local wine and spirit merchant!

The local family was more into Sherry and Muscat than that "thin
vinegary stuff" (and those were also available by the gallon . But
the bloke from the south couldn't get enough of the stuff and when he
departed on the five day train journey home he was accompanied by
several *large* bottles of claret.

Incidentally, the W&S bloke also sold plonk by the bottle -- the same
stuff that he sold by the gallon (out of the same barrels) but at
twice the price because he had washed out a bottle and stuck a label
on it and sold it as "wine". :-)

>Thanks for the advice on making " yorkies "......great !

Yeah, I thought that advice was good too. :-)

Cheers, Phred.

--
LID

TJ > wrote in
:


>
> Claret ?.......I remember the term from Shakespear plays......however
> here in the Toronto area I have never seen a wine variety described as
> Claret.....is that a Brit nickname for something else like a
> chianti-like wine....or what the French call a vin de maison....??
>


Claret: Doesn't mean much these days, just any cheaper red cask wine.

Varietal: Wine made from a specific grape variety, e.g. 'cabernet
sauvignon', as opposed to claret, which is made from whatever is lying
about.

http://www.winesoftheworld.com/news/...article_21.asp



--
Peter Lucas
Brisbane
Australia


Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

PeterL > wrote:

>Claret: Doesn't mean much these days, just any cheaper red cask wine.

We-all still use it as a synonym for red Bordeaux wine.

So if it says "claret" on the wine label, then it isn't.

Steve

(Steve Pope) wrote in news:f2vvmm$b27$1
@blue.rahul.net:

> PeterL > wrote:
>
>>Claret: Doesn't mean much these days, just any cheaper red cask wine.
>
> We-all still use it as a synonym for red Bordeaux wine.


We-all (here in Oz) don't.

It's so.......... '60's :-)



>
> So if it says "claret" on the wine label, then it isn't.
>




--
Peter Lucas
Brisbane
Australia


Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

TJ > wrote in
:


>>
> Wow !.....very interesting......I have a Weber BBQ.......Never thought
> of using the BBQ but the way you describe it makes it tempting....


I've even used mine to cook the dessert in while we are having the
mains. Also to make cakes/muffins.

Treat it as you would a normal oven.



>
> Claret ?.......I remember the term from Shakespear plays......however
> here in the Toronto area I have never seen a wine variety described as
> Claret.....is that a Brit nickname for something else like a
> chianti-like wine....or what the French call a vin de maison....??



Claret is a *very* old term for a blend of red wine.
Claret is also a colour, and is also the slang we Aussies use for blood.
(As in....... "You should have seen the claret flowing after I biffed
him in the nose!!")

http://www.winesoftheworld.com/news/...rticle_143.asp

WELCOME HOME TO OLDEST CLARET

What a drop – 136 year old bottle of wine returns home to South
Australia!

An 136-year-old bottle of South Australian wine – believed to be the
oldest bottle of Australian wine in existence - has found its way home
after an odyssey lasting more than a century.

The 1867 Tintara Vineyards Association Claret has returned home to South
Australia after being purchased by Hardys Wines for an undisclosed sum.

Mr. Bill HardyThe bottle of wine – thought to be a blend of Shiraz,
Cabernet Sauvignon and Mataro - was unveiled today by Hardys Wines
Corporate Oenologist, Mr Bill Hardy, to coincide with the 150 th
anniversary of the Hardy business.


--
Peter Lucas
Brisbane
Australia


Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

Hi Bernie; I'm near Fergus On. I've got a nice leg of lamb and roast
potatoes in the oven.



--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html
"TJ" > wrote in message
...
>
>
> My first time here in this NG and have enjoyed following various
> threads. Would appreciate some of your insights regarding the
> following.
>
> Tommorrow is Queen Victoria Day and I am planning to cook a Prime Rib
> Roast for two couples for and evening meal. I know I can get tips and
> advice from various net sources plus my trusty Food Prep. manuals but
> I was just wondering what some of you might want to share with me
> about approaches to this kind of meal that have worked for you and
> have produced good results....... I haven't done a Prime Rib in a long
> time.
>
> The roast I have is about 6 pounds...( cook to rare
> rare-medium)......was planning baked white potatoes.....plus steamed
> carrots....yorkshire pudding (the frozen kind that you pop in the
> oven)....a mixture of sauteed baby sweet peppers, garlic, vidalia
> onions, cremini mushroom and brown rice....(could be starch overkill
> here.....maybe I should drop the white baked potatoes)......If I drop
> the white potatoes I was thinking of adding steamed Fiddle Heads
> (buttered ) for colour, taste and texture variety ....that's my
> approach so far......tommorrow maybe another story..........Wine could
> be Cab S ...Pays D'oc...Baron P de Rothschild. .........what do you
> think......will this work ?....
>
> I would love to hear how some of you have presented a Prime Rib
> meal.....and hear any suggestions that you might have.....
>
> Thanks
>
> Bernie