I didn't get the original post on the subject but, I did see quite a
few replies. Here's one more.
We really enjoy a nice rare prime rib and, over the years, I've tried
a few of the various ways that were posted.
The one I've used the last two times is the one I will use from now on
as it produced the absolutely finest prime rib we've ever enjoyed. I
was really skeptical at first, thinking it would make for an extremely
salty meal but, it turned out great. It's a long process and will work
best with a remote reading thermometer but worth the effort.
Description with illustrations can be located at:
http://members.tripod.com/~BayGourmet/primerib.html

Ross.

On Sun, 21 Dec 2008 16:08:42 -0500, wrote:

>I didn't get the original post on the subject but, I did see quite a
>few replies. Here's one more.
>We really enjoy a nice rare prime rib and, over the years, I've tried
>a few of the various ways that were posted.
>The one I've used the last two times is the one I will use from now on
>as it produced the absolutely finest prime rib we've ever enjoyed. I
>was really skeptical at first, thinking it would make for an extremely
>salty meal but, it turned out great. It's a long process and will work
>best with a remote reading thermometer but worth the effort.
>Description with illustrations can be located at:
>http://members.tripod.com/~BayGourmet/primerib.html
>

Here's the one I've used since it was published

"Best Method"
http://www.sfgate.com/cgi-bin/articl...DGJE3M7SV1.DTL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
wrote:

> I didn't get the original post on the subject but, I did see quite a
> few replies. Here's one more.
> We really enjoy a nice rare prime rib and, over the years, I've tried
> a few of the various ways that were posted.
> The one I've used the last two times is the one I will use from now on
> as it produced the absolutely finest prime rib we've ever enjoyed. I
> was really skeptical at first, thinking it would make for an extremely
> salty meal but, it turned out great. It's a long process and will work
> best with a remote reading thermometer but worth the effort.
> Description with illustrations can be located at:
> http://members.tripod.com/~BayGourmet/primerib.html

Good old Tanith Tyrr. She used to be a regular poster on this group.

--
Dan Abel
Petaluma, California USA

Dan Abel > wrote:

> Good old Tanith Tyrr. She used to be a regular poster on this group.

Did she ever post here? I remember her posting in ba.food of
course, but not so much here.

Hrm... Google says she did both, but many of them were cross-posted.
I remember her USDA Prime side of cow. Now I can find Prime
everywhere.

-sw

On Sun, 21 Dec 2008 20:34:19 -0600, Sqwertz >
wrote:

>Dan Abel > wrote:
>
>> Good old Tanith Tyrr. She used to be a regular poster on this group.
>
>Did she ever post here? I remember her posting in ba.food of
>course, but not so much here.
>
>Hrm... Google says she did both, but many of them were cross-posted.
>I remember her USDA Prime side of cow. Now I can find Prime
>everywhere.
>
Oh yes..she posted a fair amount here. I joined rfc when she was
posting regularly... She was a legend...

Anyone know what happened to her?

Christine

In article >,
Christine Dabney > wrote:

> On Sun, 21 Dec 2008 20:34:19 -0600, Sqwertz >
> wrote:
>
> >Dan Abel > wrote:
> >
> >> Good old Tanith Tyrr. She used to be a regular poster on this group.
> >
> >Did she ever post here? I remember her posting in ba.food of
> >course, but not so much here.

> Oh yes..she posted a fair amount here. I joined rfc when she was
> posting regularly... She was a legend...
>
> Anyone know what happened to her?

Google says she's doing venomous snakes in Florida now. I just searched
under "Tanith Tyrr".

"Legend" is an understatement. She was trying to buy a whole Wagyu cow
to butcher in her backyard. That was back when you could only get Kobe
beef from Japan, even though it was raised here in the US.

--
Dan Abel
Petaluma, California USA

On Sun, 21 Dec 2008 20:44:24 -0700, Christine Dabney
> fired up random neurons and synapses to
opine:

>>Dan Abel > wrote:
>>
>>> Good old Tanith Tyrr. She used to be a regular poster on this group.

<snip>

>Oh yes..she posted a fair amount here. I joined rfc when she was
>posting regularly... She was a legend...

I don't recall the name at all and I've been posting here since about
'93-ish.

Terry "Squeaks" Pulliam Burd

--

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

To reply, replace "meatloaf" with "cox"

On Mon, 22 Dec 2008 20:20:10 -0800, Terry Pulliam Burd
> wrote:

>On Sun, 21 Dec 2008 20:44:24 -0700, Christine Dabney
> fired up random neurons and synapses to
>opine:
>
>>>Dan Abel > wrote:
>>>
>>>> Good old Tanith Tyrr. She used to be a regular poster on this group.
>
><snip>
>
>>Oh yes..she posted a fair amount here. I joined rfc when she was
>>posting regularly... She was a legend...
>
>I don't recall the name at all and I've been posting here since about
>'93-ish.
>
>Terry "Squeaks" Pulliam Burd

She last posted here around '99. I think that was back in your
"Squeaks" days.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West