Tonights dinner Sept 30
 

The SO is going to have Rib Roast (Standing Rib) on the bone. It's 800 odd
grams and when I bought it I said "Are you going to be able to eat all this?"

The look I got said volumes!! Of *course* she'll be able to eat it all!!

So then I started to think about what to coat/marinate it with, a smoky BBQ
sauce, a mustard seed coating, or maybe a pepper medley..... until she piped
in with her suggestion.

"Just cook it as is, I want it to have a meaty flavour!!"

Since I've virtually stopped eating any meat, she has reverted back to just
having her meat tasting like meat, without all the fancy stuff being done to
it.

Oh well...


Pics of meat being cooked sans "fancy stuff" coming.

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

Tonights dinner Sept 30
 

On Sep 30, 10:15*am, Aussie >
wrote:
> The SO is going to have Rib Roast (Standing Rib) on the bone. It's 800 odd
> grams and when I bought it I said "Are you going to be able to eat all this?"
>
> The look I got said volumes!! Of *course* she'll be able to eat it all!!
>
> So then I started to think about what to coat/marinate it with, a smoky BBQ
> sauce, a mustard seed coating, or maybe a pepper medley..... until she piped
> in with her suggestion.
>
> "Just cook it as is, I want it to have a meaty flavour!!"
>
> Since I've virtually stopped eating any meat, she has reverted back to just
> having her meat tasting like meat, without all the fancy stuff being done to
> it.

Is the no meat thing temporary, due to your operation?

JB

>
> Oh well...
>
> Pics of meat being cooked sans "fancy stuff" coming.
>
> --
> Peter Lucas * * * * * * * * * * * * * *
> Hobart
> Tasmania
>
> The act of feeding someone is an act of beauty,
> whether it's a full Sunday roast or a jam sandwich,
> but only when done with love.

Tonights dinner Sept 30
 

Golden One > wrote in news:bd6f3b4d-f2da-46c3-b282-
:

> On Sep 30, 10:15*am, Aussie >
> wrote:

>>
>> "Just cook it as is, I want it to have a meaty flavour!!"
>>
>> Since I've virtually stopped eating any meat, she has reverted back to
ju
> st
>> having her meat tasting like meat, without all the fancy stuff being
done
> to
>> it.
>
> Is the no meat thing temporary, due to your operation?
>



I'm hoping it's only temporary, but it's not looking real good at the
moment. The specialists keep saying "Oh, it could only be temporary", but
at the end of the day, they can't give me a difinitive answer..
I still *love* the taste, smell, and overall flavour of meat, it just
doesn't sit real well in the gut, and the sick feeling for a couple of
hours afterwards is just not worth the effort. The same goes for chicken,
sausages, mince etc. Fresh fish is OK though.

Seems it's affected my taste buds as well, or interfered somehow with the
sensory messages that come into play when you smell and taste wines. Can't
stand red wine (or for that case, *any* wine) or beer anymore :-(
I'm in the process of cataloging all my wine as I've had an offer from
another red wine connoisseur who has seen my collection, knows I can't
drink it anymore, and wants to buy it.

About the only alcohol I can stomach now is a couple of G&T's.

But, I'm alive and still clear as of the last round of tests.

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

Tonights dinner Sept 30
 

Aussie wrote:

>> The SO is going to have Rib Roast (Standing Rib) on the bone. It's 800 odd
>> grams and when I bought it I said "Are you going to be able to eat all this?"
>>
>> The look I got said volumes!! Of *course* she'll be able to eat it all!!

800 grams isn't even a roast, that's a large steak for one, a small
steak for two... had I ground it I could make two of my usual 14 ounce
burgers, barely considering the rib bone and trimmings. I would never
buy an 800 gm piece of standing rib, I've never seen one so small in
the meat display. I don't consider any hunk of meat under 3 pounds a
roast, and that's barely a roast... I wouldn't light my oven for less
than 5 pounds... even chicken has to be a 6 pound oven roaster, with
three pound chickens I always roast two, one is only enough for a
small pot of chicken and rice, but now that I think about it I don't
remember ever making chicken with rice with less than two fryers or
one oven roaster. An 800 gm piece of standing rib is a snackipoo for
a beagle.

Tonights dinner Sept 30
 

Captain Peter Swallows wrote:

> I'm hoping it's only temporary, but it's not looking real good at the
> moment. The specialists keep saying "Oh, it could only be temporary", but
> at the end of the day, they can't give me a difinitive answer..
> I still *love* the taste, smell, and overall flavour of meat, it just
> doesn't sit real well in the gut, and the sick feeling for a couple of
> hours afterwards is just not worth the effort. The same goes for chicken,
> sausages, mince etc. Fresh fish is OK though.

That's rather odd; most people who have difficulty digesting meat have even
greater difficulty digesting seafood. How well do you handle eggs and tofu?


> Seems it's affected my taste buds as well, or interfered somehow with the
> sensory messages that come into play when you smell and taste wines. Can't
> stand red wine (or for that case, *any* wine) or beer anymore :-(
> I'm in the process of cataloging all my wine as I've had an offer from
> another red wine connoisseur who has seen my collection, knows I can't
> drink it anymore, and wants to buy it.

Boy, THAT's a heavy blow! Wasn't wine the main reason you moved to Tasmania?


> About the only alcohol I can stomach now is a couple of G&T's.
>
> But, I'm alive and still clear as of the last round of tests.

But your immune system is still virtually nonexistent, isn't it?

Bob