Even if you don't celebrate Christmas (please don't lets get into a
religous debate!) do you plan to cook anything special on or about
December 25th?

I am going to cook a small standing rib roast. Season well with S&P.
Cut slits in the top of the roast and stud it with slivers of garlic.
Pat with dried thyme. Drizzle a little neutral oil to set the seasonings.

Place it in the oven at fairly high heat to begin with, then turn it
down and let it cook on very low heat for a couple of hours.

I had a recipe my mother cut out of a newspaper about cooking standing
rib roast. It involved cranking up the oven then turning the oven
completely off and just letting the roast sit there. DO NOT Open the
oven door. I remeber that!

I've got the hand written recipe around here someplace. It really did
make for a perfect prime rib roast. The slices graduated from well done
at the ends to beautiful medium-rare in the middle. Absolutely juicy
and tender througout.

I'm going to be buying a much smaller roast this year so I'm winging the
cooking times. I'll start it out hot and turn it way down. Yes, I have
an instant read meat thermometer. I'll be hoping for no more than
medium rare on this rib roast.

Jill

On Wed, 19 Dec 2018 23:58:59 -0500, jmcquown >
wrote:

>Even if you don't celebrate Christmas (please don't lets get into a
>religous debate!) do you plan to cook anything special on or about
>December 25th?

Why would you cook something special if you don't celebrate Christmas?

On Wednesday, December 19, 2018 at 10:59:04 PM UTC-6, Jill McQuown wrote:
>
> Even if you don't celebrate Christmas (please don't lets get into a
> religous debate!) do you plan to cook anything special on or about
> December 25th?
>
> Jill
>
I'm going to my sister-in-law's house 30 miles away for Christmas morning
breakfast. Then I will be heading to my brother's house for a late 'lunch.'
To that will I will take a sliced ham and steakhouse potato salad. We're
not doing a huge meal with tons of side dishes.

"jmcquown" > wrote in message
news
> Even if you don't celebrate Christmas (please don't lets get into a
> religous debate!) do you plan to cook anything special on or about
> December 25th?
>
> I am going to cook a small standing rib roast. Season well with S&P. Cut
> slits in the top of the roast and stud it with slivers of garlic. Pat with
> dried thyme. Drizzle a little neutral oil to set the seasonings.
>
> Place it in the oven at fairly high heat to begin with, then turn it down
> and let it cook on very low heat for a couple of hours.
>
> I had a recipe my mother cut out of a newspaper about cooking standing rib
> roast. It involved cranking up the oven then turning the oven completely
> off and just letting the roast sit there. DO NOT Open the oven door. I
> remeber that!
>
> I've got the hand written recipe around here someplace. It really did
> make for a perfect prime rib roast. The slices graduated from well done
> at the ends to beautiful medium-rare in the middle. Absolutely juicy and
> tender througout.
>
> I'm going to be buying a much smaller roast this year so I'm winging the
> cooking times. I'll start it out hot and turn it way down. Yes, I have
> an instant read meat thermometer. I'll be hoping for no more than medium
> rare on this rib roast.
>
> Jill


I was watching Cooks Country, they made prime rib and Yorkshire pudding.
They cooked the prime rib at 250 for 2-3 hours, (it looked too rare for my
liking) let it rest and then seared it in a frying pan before serving. I
have never done it that way, but it was interesting.

Cheri

On Wednesday, December 19, 2018 at 8:37:18 PM UTC-10, Cheri wrote:
> "jmcquown" > wrote in message
> news
> > Even if you don't celebrate Christmas (please don't lets get into a
> > religous debate!) do you plan to cook anything special on or about
> > December 25th?
> >
> > I am going to cook a small standing rib roast. Season well with S&P. Cut
> > slits in the top of the roast and stud it with slivers of garlic. Pat with
> > dried thyme. Drizzle a little neutral oil to set the seasonings.
> >
> > Place it in the oven at fairly high heat to begin with, then turn it down
> > and let it cook on very low heat for a couple of hours.
> >
> > I had a recipe my mother cut out of a newspaper about cooking standing rib
> > roast. It involved cranking up the oven then turning the oven completely
> > off and just letting the roast sit there. DO NOT Open the oven door. I
> > remeber that!
> >
> > I've got the hand written recipe around here someplace. It really did
> > make for a perfect prime rib roast. The slices graduated from well done
> > at the ends to beautiful medium-rare in the middle. Absolutely juicy and
> > tender througout.
> >
> > I'm going to be buying a much smaller roast this year so I'm winging the
> > cooking times. I'll start it out hot and turn it way down. Yes, I have
> > an instant read meat thermometer. I'll be hoping for no more than medium
> > rare on this rib roast.
> >
> > Jill
>
>
> I was watching Cooks Country, they made prime rib and Yorkshire pudding.
> They cooked the prime rib at 250 for 2-3 hours, (it looked too rare for my
> liking) let it rest and then seared it in a frying pan before serving. I
> have never done it that way, but it was interesting.
>
> Cheri

My guess is that in the future, cooking a prime rib at 300 degrees and below is going to be the way to cook this cut of meat. I always talk to chefs whenever I get the chance and that seems to be the way the pros do it.

On Wednesday, December 19, 2018 at 11:59:04 PM UTC-5, Jill McQuown wrote:
> Even if you don't celebrate Christmas (please don't lets get into a
> religous debate!) do you plan to cook anything special on or about
> December 25th?
>
> I am going to cook a small standing rib roast. Season well with S&P.
> Cut slits in the top of the roast and stud it with slivers of garlic.
> Pat with dried thyme. Drizzle a little neutral oil to set the seasonings.
>
> Place it in the oven at fairly high heat to begin with, then turn it
> down and let it cook on very low heat for a couple of hours.
>
> I had a recipe my mother cut out of a newspaper about cooking standing
> rib roast. It involved cranking up the oven then turning the oven
> completely off and just letting the roast sit there. DO NOT Open the
> oven door. I remeber that!
>
> I've got the hand written recipe around here someplace. It really did
> make for a perfect prime rib roast. The slices graduated from well done
> at the ends to beautiful medium-rare in the middle. Absolutely juicy
> and tender througout.
>
> I'm going to be buying a much smaller roast this year so I'm winging the
> cooking times. I'll start it out hot and turn it way down. Yes, I have
> an instant read meat thermometer. I'll be hoping for no more than
> medium rare on this rib roast.
>
> Jill

Standing rib roast. Salt and pepper; no herbs or spices. I cook it in
a slow oven start to finish.

Twice-baked potatoes will provide all of the big flavor we need. He
uses plenty of bacon and cayenne.

Tossed salad, of course. I'll probably dress mine with balsamic vinaigrette.

Right now, though, I've got garlicky roasted green beans cooling in the
kitchen for transport to the company potluck. They're intended to
be served at room temp, so I figured they were perfect for a potluck.

Cindy Hamilton

On Thursday, December 20, 2018 at 12:08:57 AM UTC-5, Bruce wrote:
> On Wed, 19 Dec 2018 23:58:59 -0500, jmcquown >
> wrote:
>
> >Even if you don't celebrate Christmas (please don't lets get into a
> >religous debate!) do you plan to cook anything special on or about
> >December 25th?
>
> Why would you cook something special if you don't celebrate Christmas?

1. Even we atheists get the day off work, affording an opportunity to cook
something more special than is usual for a Tuesday.

2. Perhaps Jill means "celebrate as a religious holiday". We celebrate it
as a cultural holiday, just as we do Thanksgiving.

Cindy Hamilton

On Wed, 19 Dec 2018 23:58:59 -0500, jmcquown >
wrote:

>Even if you don't celebrate Christmas (please don't lets get into a
>religous debate!) do you plan to cook anything special on or about
>December 25th?
>
>I am going to cook a small standing rib roast. Season well with S&P.
>Cut slits in the top of the roast and stud it with slivers of garlic.
>Pat with dried thyme. Drizzle a little neutral oil to set the seasonings.
>
>Place it in the oven at fairly high heat to begin with, then turn it
>down and let it cook on very low heat for a couple of hours.
>
>I had a recipe my mother cut out of a newspaper about cooking standing
>rib roast. It involved cranking up the oven then turning the oven
>completely off and just letting the roast sit there. DO NOT Open the
>oven door. I remeber that!
>
>I've got the hand written recipe around here someplace. It really did
>make for a perfect prime rib roast. The slices graduated from well done
>at the ends to beautiful medium-rare in the middle. Absolutely juicy
>and tender througout.
>
>I'm going to be buying a much smaller roast this year so I'm winging the
>cooking times. I'll start it out hot and turn it way down. Yes, I have
>an instant read meat thermometer. I'll be hoping for no more than
>medium rare on this rib roast.
>
>Jill

I use a regular meat thermometer and place it on an angle so I can
read it through the oven door glass. An instant read thermometer will
require opening the oven door, defeating that roasting method.

When I cook my fresh ham I start at 400º and after 15 minutes turn it
down to 325º... should take 4-5 hours to reach an internal temperature
of 145º. Then I remove it from the oven and tent it with foil to rest
for a half hour. I use a meat thermometer set so I can read it
through the oven door glass. Once I pull it from the oven then I use
an instant read thermometer to check in a couple three places. Ham
needs to be well done but not cooked so long that it dries.

I use Penzys Adobo to season pork, the ham will be basted with a
mixture of honey and OJ. I'll bake a couple of yams and russets too.

I cook a beef roast the same way but to medium rare, we don't like
beef rare. What are you planning for sides?

"jmcquown" > wrote in message
news
> Even if you don't celebrate Christmas (please don't lets get into a
> religous debate!) do you plan to cook anything special on or about
> December 25th?
>
> I am going to cook a small standing rib roast. Season well with S&P. Cut
> slits in the top of the roast and stud it with slivers of garlic. Pat with
> dried thyme. Drizzle a little neutral oil to set the seasonings.
>
> Place it in the oven at fairly high heat to begin with, then turn it down
> and let it cook on very low heat for a couple of hours.
>
> I had a recipe my mother cut out of a newspaper about cooking standing rib
> roast. It involved cranking up the oven then turning the oven completely
> off and just letting the roast sit there. DO NOT Open the oven door. I
> remeber that!
>
> I've got the hand written recipe around here someplace. It really did
> make for a perfect prime rib roast. The slices graduated from well done
> at the ends to beautiful medium-rare in the middle. Absolutely juicy and
> tender througout.
>
> I'm going to be buying a much smaller roast this year so I'm winging the
> cooking times. I'll start it out hot and turn it way down. Yes, I have
> an instant read meat thermometer. I'll be hoping for no more than medium
> rare on this rib roast.
>
> Jill

A cheese and olive plate, home made rolls, cornbread stuffing with added
veggies, turkey breast, mashed potatoes, whatever veggie someone chooses,
gravy, cranberry sauce and a mixed berry crisp.

I just don't know what I'll be making for Christmas Eve.

"Bruce" > wrote in message
...
> On Wed, 19 Dec 2018 23:58:59 -0500, jmcquown >
> wrote:
>
>>Even if you don't celebrate Christmas (please don't lets get into a
>>religous debate!) do you plan to cook anything special on or about
>>December 25th?
>
> Why would you cook something special if you don't celebrate Christmas?

You wouldn't. Ha!

On 12/19/2018 11:58 PM, jmcquown wrote:
> Even if you don't celebrate Christmas (please don't lets get into a
> religous debate!) do you plan to cook anything special on or about
> December 25th?
>
Cornish game hens, split and roasted. Stuffing. Buttered carrots with
diagonally sliced sugar snaps. Broccoli and cauliflower. Some potato
thing. Home baked bread. Various desserty things.

"dsi1" > wrote in message news:03b0e091-c5c3-4978-996a-

> My guess is that in the future, cooking a prime rib at 300 degrees and
> below is going to be the way to cook this cut of meat. I always talk to
> chefs whenever I get the chance and that seems to be the way the pros do
> it.

=========

Next time I make it, I am going to do it that way. I will cook it a bit
longer since I don't care for rare meat anymore. They used a first cut
boneless rib roast on the show and cooked it at 250 degrees.

Cheri

"Cheri" wrote in message news
"dsi1" > wrote in message news:03b0e091-c5c3-4978-996a-

> My guess is that in the future, cooking a prime rib at 300 degrees and
> below is going to be the way to cook this cut of meat. I always talk to
> chefs whenever I get the chance and that seems to be the way the pros do
> it.

=========

Next time I make it, I am going to do it that way. I will cook it a bit
longer since I don't care for rare meat anymore. They used a first cut
boneless rib roast on the show and cooked it at 250 degrees.

Cheri

==

I am with you on the meat. When I was young I used to eat it 'blue' as it
was called. Not now!

Medium does me very nicely

On 12/20/2018 6:15 AM, Cindy Hamilton wrote:
> Right now, though, I've got garlicky roasted green beans cooling in the
> kitchen for transport to the company potluck. They're intended to
> be served at room temp, so I figured they were perfect for a potluck.
>
> Cindy Hamilton

Sounds like the perfect plan for a potluck dish!

Jill

On 12/20/2018 6:17 AM, Cindy Hamilton wrote:
> On Thursday, December 20, 2018 at 12:08:57 AM UTC-5, Bruce wrote:
>> On Wed, 19 Dec 2018 23:58:59 -0500, jmcquown >
>> wrote:
>>
>>> Even if you don't celebrate Christmas (please don't lets get into a
>>> religous debate!) do you plan to cook anything special on or about
>>> December 25th?
>>
>> Why would you cook something special if you don't celebrate Christmas?
>
> 1. Even we atheists get the day off work, affording an opportunity to cook
> something more special than is usual for a Tuesday.
>
Yep, everyone gets the day off. Even grocery stores cut their hours
short on December 25th.

> 2. Perhaps Jill means "celebrate as a religious holiday". We celebrate it
> as a cultural holiday, just as we do Thanksgiving.
>
> Cindy Hamilton
>
You get it!

Jill

On 12/20/2018 6:38 AM, wrote:
> I cook a beef roast the same way but to medium rare, we don't like
> beef rare. What are you planning for sides?

Baked acorn squash (will be a little tricky with the lower roasting temp
to coincide with the beef) and mashed potatoes.

Jill

On 2018-12-19 9:58 p.m., jmcquown wrote:
> Even if you don't celebrate Christmas (please don't lets get into a
> religous debate!) do you plan to cook anything special on or about
> December 25th?
>
> I am going to cook a small standing rib roast.Â* Season well with S&P.
> Cut slits in the top of the roast and stud it with slivers of garlic.
> Pat with dried thyme.Â* Drizzle a little neutral oil to set the seasonings.
>
> Place it in the oven at fairly high heat to begin with, then turn it
> down and let it cook on very low heat for a couple of hours.
>
> I had a recipe my mother cut out of a newspaper about cooking standing
> rib roast.Â* It involved cranking up the oven then turning the oven
> completely off and just letting the roast sit there.Â* DO NOT Open the
> oven door.Â* I remeber that!
>
> I've got the hand written recipe around here someplace.Â* It really did
> make for a perfect prime rib roast.Â* The slices graduated from well done
> at the ends to beautiful medium-rare in the middle.Â* Absolutely juicy
> and tender througout.
>
> I'm going to be buying a much smaller roast this year so I'm winging the
> cooking times.Â* I'll start it out hot and turn it way down.Â* Yes, I have
> an instant read meat thermometer.Â* I'll be hoping for no more than
> medium rare on this rib roast.
>
> Jill
It has become a tradition that I make a seafood lasagne for xmas night
with my son's family. It contains shrimp, scallops and sole in a rich
cream sauce that despite here allergy to dairy, my d-i-l devours saying
that the suffering is worth it:-)
I have my annual dose of turkey on xmas eve ate my d-i-l's parents. I
contribute a gateaux from a French patisserie. This year it will be:

https://yannboutique.com/collections...-forest-log-nf
as well as a batch of almond tarts for the host and home made macarons
for the kids.
Graham

On 12/20/2018 10:16 AM, graham wrote:
> On 2018-12-19 9:58 p.m., jmcquown wrote:
>> Even if you don't celebrate Christmas (please don't lets get into a
>> religous debate!) do you plan to cook anything special on or about
>> December 25th?
>>
>>
>> Jill
> It has become a tradition that I make a seafood lasagne for xmas night
> with my son's family. It contains shrimp, scallops and sole in a rich
> cream sauce that despite here allergy to dairy, my d-i-l devours saying
> that the suffering is worth it:-)

I'm still planning to make your seafood lasagna! Maybe I'll do that for
New Year's Day. I'm not a fan of the "Southern" traditional New Year's
Day blackeyed peas. I'll have to substitute cod or some other mild
white fish for the sole. I can't find sole this far south.

> I have my annual dose of turkey on xmas eve ate my d-i-l's parents. I
> contribute a gateaux from a French patisserie. This year it will be:
>
> https://yannboutique.com/collections...-forest-log-nf
> as well as a batch of almond tarts for the host and home made macarons
> for the kids.
> Graham

Sounds great!

Jill

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "dsi1" > wrote in message news:03b0e091-c5c3-4978-996a-
>
>> My guess is that in the future, cooking a prime rib at 300 degrees and
>> below is going to be the way to cook this cut of meat. I always talk to
>> chefs whenever I get the chance and that seems to be the way the pros do
>> it.
>
> =========
>
> Next time I make it, I am going to do it that way. I will cook it a bit
> longer since I don't care for rare meat anymore. They used a first cut
> boneless rib roast on the show and cooked it at 250 degrees.
>
> Cheri
>
> ==
>
> I am with you on the meat. When I was young I used to eat it 'blue' as it
> was called. Not now!
>
> Medium does me very nicely

Yes, I find it strange that I used to love it almost raw, but now I just
want it slightly pink and not bleeding.

Cheri

On 2018-12-19 11:58 p.m., jmcquown wrote:
> Even if you don't celebrate Christmas (please don't lets get into a
> religous debate!) do you plan to cook anything special on or about
> December 25th?

I won this year. No turkey. We are cooking a prime rib. My son and his
girlfriend are coming and we are planning to invite my friend and his
wife. Apparently the are doing a family thing a few days earlier and
their vegetarian daughter will not be with them. We ill likely have
roasted potatoes, a few vegetable choices and a salad. My wife is
planning to make eclairs for dessert, and there will be a selection of
Christmas goodies... and a fruit platter.

"jmcquown" > wrote in message
...
> On 12/20/2018 6:38 AM, wrote:
>> I cook a beef roast the same way but to medium rare, we don't like
>> beef rare. What are you planning for sides?
>
> Baked acorn squash (will be a little tricky with the lower roasting temp
> to coincide with the beef) and mashed potatoes.
>
> Jill


I'm making ham and I want to try The Lighthouse Potatoes that they made on
one of the cooking shows, they looked really good.

Cheri

writes:
>On 12/20/2018 6:17 AM, Cindy Hamilton wrote:
>> On Thursday, December 20, 2018 at 12:08:57 AM UTC-5, Bruce wrote:
>>> On Wed, 19 Dec 2018 23:58:59 -0500, jmcquown >
>>> wrote:
>>>
>>>> Even if you don't celebrate Christmas (please don't lets get into a
>>>> religous debate!) do you plan to cook anything special on or about
>>>> December 25th?
>>>
>>> Why would you cook something special if you don't celebrate Christmas?
>>
>> 1. Even we atheists get the day off work, affording an opportunity to cook
>> something more special than is usual for a Tuesday.
>>
>Yep, everyone gets the day off. Even grocery stores cut their hours
>short on December 25th.
>
>> 2. Perhaps Jill means "celebrate as a religious holiday". We celebrate it
>> as a cultural holiday, just as we do Thanksgiving.
>>
>> Cindy Hamilton
>>
>You get it!
>
>Jill

I have a dead douglas fir propped up in the living room with lights and
stuff on it and I'm not even a pagan!

we're going to have turkey dinner on the 24th, with stuffing and cranberry
sauce, and oh yeah some vegetable thing of some sort

On 12/20/2018 12:19 PM, tert in seattle wrote:
> writes:
>> On 12/20/2018 6:17 AM, Cindy Hamilton wrote:
>>> On Thursday, December 20, 2018 at 12:08:57 AM UTC-5, Bruce wrote:
>>>> On Wed, 19 Dec 2018 23:58:59 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>> Even if you don't celebrate Christmas (please don't lets get into a
>>>>> religous debate!) do you plan to cook anything special on or about
>>>>> December 25th?
>>>>
>>>> Why would you cook something special if you don't celebrate Christmas?
>>>
>>> 1. Even we atheists get the day off work, affording an opportunity to cook
>>> something more special than is usual for a Tuesday.
>>>
>> Yep, everyone gets the day off. Even grocery stores cut their hours
>> short on December 25th.
>>
>>> 2. Perhaps Jill means "celebrate as a religious holiday". We celebrate it
>>> as a cultural holiday, just as we do Thanksgiving.
>>>
>>> Cindy Hamilton
>>>
>> You get it!
>>
>> Jill
>
> I have a dead douglas fir propped up in the living room with lights and
> stuff on it and I'm not even a pagan!
>
I don't have one of those. Mine is ceramic, tabletop. Lit from within.
Made by my oldest brother at the age of 12 as a gift to our mother. I
offered it to him when we were settling the estate and he declined to
take it. I set it on a two-tiered table by the front door. That's my
"tree".

I don't really think it's a good idea to chop down trees and drag them
inside the house. Then hang dangly things from the branches? Especially
not if you have a cat. At one time in history people actually put lit
*candles* on the branches of the dead tree inside the house. Oops. Not
very bright... well, it would get very bright when the tree caught on
fire. In the thatched roof cottage. Heh.

> we're going to have turkey dinner on the 24th, with stuffing and cranberry
> sauce, and oh yeah some vegetable thing of some sort
>
Good, if you like it. So far, I have successfully avoided turkey in the
year 2018.

Jill

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "dsi1" > wrote in message news:03b0e091-c5c3-4978-996a-
>
>> My guess is that in the future, cooking a prime rib at 300 degrees and
>> below is going to be the way to cook this cut of meat. I always talk to
>> chefs whenever I get the chance and that seems to be the way the pros do
>> it.
>
> =========
>
> Next time I make it, I am going to do it that way. I will cook it a bit
> longer since I don't care for rare meat anymore. They used a first cut
> boneless rib roast on the show and cooked it at 250 degrees.
>
> Cheri
>
> ==
>
> I am with you on the meat. When I was young I used to eat it 'blue' as it
> was called. Not now!
>
> Medium does me very nicely

Yes, I find it strange that I used to love it almost raw, but now I just
want it slightly pink and not bleeding.

Cheri

-

Yes)))

"tert in seattle" wrote in message news
writes:
>On 12/20/2018 6:17 AM, Cindy Hamilton wrote:
>> On Thursday, December 20, 2018 at 12:08:57 AM UTC-5, Bruce wrote:
>>> On Wed, 19 Dec 2018 23:58:59 -0500, jmcquown >
>>> wrote:
>>>
>>>> Even if you don't celebrate Christmas (please don't lets get into a
>>>> religous debate!) do you plan to cook anything special on or about
>>>> December 25th?
>>>
>>> Why would you cook something special if you don't celebrate Christmas?
>>
>> 1. Even we atheists get the day off work, affording an opportunity to
>> cook
>> something more special than is usual for a Tuesday.
>>
>Yep, everyone gets the day off. Even grocery stores cut their hours
>short on December 25th.
>
>> 2. Perhaps Jill means "celebrate as a religious holiday". We celebrate
>> it
>> as a cultural holiday, just as we do Thanksgiving.
>>
>> Cindy Hamilton
>>
>You get it!
>
>Jill

I have a dead douglas fir propped up in the living room with lights and
stuff on it and I'm not even a pagan!

we're going to have turkey dinner on the 24th, with stuffing and cranberry
sauce, and oh yeah some vegetable thing of some sort

==

Enjoy)

On Thu, 20 Dec 2018 10:07:15 -0500, jmcquown >
wrote:

>On 12/20/2018 6:38 AM, wrote:
>> I cook a beef roast the same way but to medium rare, we don't like
>> beef rare. What are you planning for sides?
>
>Baked acorn squash (will be a little tricky with the lower roasting temp
>to coincide with the beef) and mashed potatoes.
>
>Jill

Place the squash on the highest rack (it's hotter), and start them
like 20 minutes sooner, then let them continue cooking while the roast
rests.

In article >, jmcquown
> wrote:

> Even if you don't celebrate Christmas (please don't lets get into a
> religous debate!) do you plan to cook anything special on or about
> December 25th?

I'm doing standing rib like you are. I'll serve it with brussel
sprouts, Yorkshire pudding and gravy. I'll probably buy a frozen pecan
or pumpkin pie to serve for dessert. There are only two of us.
Our Christmas meals are dirt easy compared to Thanksgiving, and there
are only two of us for that too.
I "may" French the standing rib for the helluvit. Then again I may not.
I threatened to debone the turkey at Thanksgiving and didn't.

leo

"Leonard Blaisdell" wrote in message
...

In article >, jmcquown
> wrote:

> Even if you don't celebrate Christmas (please don't lets get into a
> religous debate!) do you plan to cook anything special on or about
> December 25th?

I'm doing standing rib like you are. I'll serve it with brussel
sprouts, Yorkshire pudding and gravy. I'll probably buy a frozen pecan
or pumpkin pie to serve for dessert. There are only two of us.
Our Christmas meals are dirt easy compared to Thanksgiving, and there
are only two of us for that too.
I "may" French the standing rib for the helluvit. Then again I may not.
I threatened to debone the turkey at Thanksgiving and didn't.

leo

<g> do whatever you like most))

Enjoy)

On Thursday, December 20, 2018 at 4:26:33 AM UTC-10, Cheri wrote:
> "dsi1" <dsi1> wrote in message news:03b0e091-c5c3-4978-996a-
>
> > My guess is that in the future, cooking a prime rib at 300 degrees and
> > below is going to be the way to cook this cut of meat. I always talk to
> > chefs whenever I get the chance and that seems to be the way the pros do
> > it.
>
> =========
>
> Next time I make it, I am going to do it that way. I will cook it a bit
> longer since I don't care for rare meat anymore. They used a first cut
> boneless rib roast on the show and cooked it at 250 degrees.
>
> Cheri

Good luck with your roast. Cooking it at a lower temperature makes it easier to get the results you want because the timing becomes less critical.

I think I'll let my kids decide what they want to eat. They can pay for it too! I'll just make little side dishes.

On Thursday, December 20, 2018 at 7:20:04 AM UTC-10, tert in seattle wrote:
> writes:
> >On 12/20/2018 6:17 AM, Cindy Hamilton wrote:
> >> On Thursday, December 20, 2018 at 12:08:57 AM UTC-5, Bruce wrote:
> >>> On Wed, 19 Dec 2018 23:58:59 -0500, jmcquown >
> >>> wrote:
> >>>
> >>>> Even if you don't celebrate Christmas (please don't lets get into a
> >>>> religous debate!) do you plan to cook anything special on or about
> >>>> December 25th?
> >>>
> >>> Why would you cook something special if you don't celebrate Christmas?
> >>
> >> 1. Even we atheists get the day off work, affording an opportunity to cook
> >> something more special than is usual for a Tuesday.
> >>
> >Yep, everyone gets the day off. Even grocery stores cut their hours
> >short on December 25th.
> >
> >> 2. Perhaps Jill means "celebrate as a religious holiday". We celebrate it
> >> as a cultural holiday, just as we do Thanksgiving.
> >>
> >> Cindy Hamilton
> >>
> >You get it!
> >
> >Jill
>
> I have a dead douglas fir propped up in the living room with lights and
> stuff on it and I'm not even a pagan!
>
> we're going to have turkey dinner on the 24th, with stuffing and cranberry
> sauce, and oh yeah some vegetable thing of some sort

Christmas is a very popular/important holiday in Japan - a non-Christian nation. My guess is that's the direction that the US is heading - a secular, non-sentimental, non-reflective, Christmas. The younger generation is apt to reject their parents religious backstory about the season. Mike Pence and his buddies will also lessen the appeal of religion for the kids. They shall be even better at this than Satan and his buddies.

Christmas in Japan is mostly just an excuse to give presents and eat KFC. Merīkurisumasu!

https://www.youtube.com/watch?v=p02x5OCNJpA

Just got home from shopping. Six 20 oz lob tails and an 8 lb beef tenderloin. Ill cook the steaks as wanted.
There will be 5 of us but in case someone wants in its there. Bought a bag of Arbys curly frozen fries, some fresh kielbassa and a can of blue crab to make a dip. Rum, brandy and dago. No veggies planned.

On 12/20/2018 1:45 PM, wrote:
> On Thu, 20 Dec 2018 10:07:15 -0500, jmcquown >
> wrote:
>
>> On 12/20/2018 6:38 AM, wrote:
>>> I cook a beef roast the same way but to medium rare, we don't like
>>> beef rare. What are you planning for sides?
>>
>> Baked acorn squash (will be a little tricky with the lower roasting temp
>> to coincide with the beef) and mashed potatoes.
>>
>> Jill
>
> Place the squash on the highest rack (it's hotter), and start them
> like 20 minutes sooner, then let them continue cooking while the roast
> rests.
>
Thanks.

Jill

On 12/20/2018 2:28 PM, Leonard Blaisdell wrote:
> In article >, jmcquown
> > wrote:
>
>> Even if you don't celebrate Christmas (please don't lets get into a
>> religous debate!) do you plan to cook anything special on or about
>> December 25th?
>
> I'm doing standing rib like you are. I'll serve it with brussel
> sprouts, Yorkshire pudding and gravy. I'll probably buy a frozen pecan
> or pumpkin pie to serve for dessert. There are only two of us.
> Our Christmas meals are dirt easy compared to Thanksgiving, and there
> are only two of us for that too.
> I "may" French the standing rib for the helluvit. Then again I may not.
> I threatened to debone the turkey at Thanksgiving and didn't.
>
> leo
>

Brussels sprouts sound good! I was planning on a baked split acorn
squash but there will be room in the oven for roasted brussels sprouts,
too.

Jill

Bone in spiral ham, delmonico potatoes, green bean casserole, butternut squash, corn muffins. I'm trying to cater to my teen nieces, their 45 year old father just had a stroke, and their 37 year old step father was just killed. I'm now the only grown woman in the family, we lost the other to ALS last spring. It's been a miserable year for the family, hopefully next year will be better.

Denise in NH

On 12/20/2018 11:35 AM, Cheri wrote:
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri"* wrote in message news >>
>> Next time I make it, I am going to do it that way. I will cook it a bit
>> longer since I don't care for rare meat anymore. They used a first cut
>> boneless rib roast on the show and cooked it at 250 degrees.
>>
>> Cheri
>>
>> ==
>>
>> I am with you on the meat.* When I was young I used to eat it 'blue'
>> as it was called.* Not now!
>>
>> Medium does me very nicely
>
> Yes, I find it strange that I used to love it almost raw, but now I just
> want it slightly pink and not bleeding.
>
> Cheri

I never liked it almost raw (definitely not blue) but I do want a nice
juicy no more than medium-rare slice of roast beef. Au jus.

Jill

On 2018-12-20 6:22 p.m., jmcquown wrote:
> On 12/20/2018 11:35 AM, Cheri wrote:

>>> I am with you on the meat.Â* When I was young I used to eat it 'blue'
>>> as it was called.Â* Not now!
>>>
>>> Medium does me very nicely
>>
>> Yes, I find it strange that I used to love it almost raw, but now I
>> just want it slightly pink and not bleeding.
>>
>> Cheri
>
> I never liked it almost raw (definitely not blue) but I do want a nice
> juicy no more than medium-rare slice of roast beef.Â* Au jus.

My mother used to serve roast beef just about every week, always well
done. It was not one of my favourites. When I got out into the world
and discovered rare beef I realized how good it can be. I find the
really rare stuff has an unpleasant effect on my guts, so now I aim for
medium rare.

On 12/20/2018 6:09 PM, l not -l wrote:

>
> Now that my children are grown and on their own, and I have a yard full of
> Christmas trees emeriti, I only buy a live tree when I can find a nicely
> shaped 12-18" one for the south lawn. Otherwise, I use a 15" artificial
> tree.
>

I've never seen trees sold less than about 4 foot. Do you have tiny
balls to hand on it?

On Thu, 20 Dec 2018 19:12:20 -0500, Ed Pawlowski > wrote:

>On 12/20/2018 6:09 PM, l not -l wrote:
>
>>
>> Now that my children are grown and on their own, and I have a yard full of
>> Christmas trees emeriti, I only buy a live tree when I can find a nicely
>> shaped 12-18" one for the south lawn. Otherwise, I use a 15" artificial
>> tree.
>
>I've never seen trees sold less than about 4 foot. Do you have tiny
>balls to hand on it?

Plant nurseries sell 12" conifer seedlings, in a couple three years
they attain 3-4 feet. Within 10 years they'll be 20' tall... too tall
to decorate. I've pla nted several that I can no longer decorate.

wrote:
> On Thu, 20 Dec 2018 19:12:20 -0500, Ed Pawlowski > wrote:
>
>> On 12/20/2018 6:09 PM, l not -l wrote:
>>
>>>
>>> Now that my children are grown and on their own, and I have a yard full of
>>> Christmas trees emeriti, I only buy a live tree when I can find a nicely
>>> shaped 12-18" one for the south lawn. Otherwise, I use a 15" artificial
>>> tree.
>>
>> I've never seen trees sold less than about 4 foot. Do you have tiny
>> balls to hand on it?
>
> Plant nurseries sell 12" conifer seedlings, in a couple three years
> they attain 3-4 feet. Within 10 years they'll be 20' tall... too tall
> to decorate. I've pla nted several that I can no longer decorate.
>

Popeye, yoose needs to get yooseself a drone remote control helicopter
to decorate yoose trees.

Would sure be nice if yoose could hang yoose balls on it.

"dsi1" > wrote in message
...
> On Thursday, December 20, 2018 at 4:26:33 AM UTC-10, Cheri wrote:
>> "dsi1" <dsi1> wrote in message news:03b0e091-c5c3-4978-996a-
>>
>> > My guess is that in the future, cooking a prime rib at 300 degrees and
>> > below is going to be the way to cook this cut of meat. I always talk to
>> > chefs whenever I get the chance and that seems to be the way the pros
>> > do
>> > it.
>>
>> =========
>>
>> Next time I make it, I am going to do it that way. I will cook it a bit
>> longer since I don't care for rare meat anymore. They used a first cut
>> boneless rib roast on the show and cooked it at 250 degrees.
>>
>> Cheri
>
> Good luck with your roast. Cooking it at a lower temperature makes it
> easier to get the results you want because the timing becomes less
> critical.
>
> I think I'll let my kids decide what they want to eat. They can pay for it
> too! I'll just make little side dishes.

=====

That works.

Cheri