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      12-14-2021, 05:41 PM   #4929
UncleWede
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NEVER put soap on the skillet once you get it seasoned
Wok brush under hot water
towel dry then place back on stove, to really dry it out
let cool to touch
wipe with a bit of oil
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      12-14-2021, 06:39 PM   #4930
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Decided to may a prime rib roast while I’m stuck at home quarantining after a COVID exposure.
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      12-14-2021, 07:26 PM   #4931
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Originally Posted by jsf721 View Post
Decided to may a prime rib roast while I’m stuck at home quarantining after a COVID exposure.
Looking good. We are having rib roast for Christmas dinner.
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      12-15-2021, 05:45 AM   #4932
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I hope your is excellent.

I suggest low and slow. Did this one 3.5 hours at 250. Till it got to 140. Removed it to let it rest 20 minutes. Them while it was resting I cranked the oven temp to 500 convection bake. I put it back for 10 minutes to crisp up the outside.

It was so good ! Best I’ve ever done. The above time was for a 5lb roast. Came out medium in the middle and medium plus on the edges.

Happy holidays all!

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Looking good. We are having rib roast for Christmas dinner.
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      12-15-2021, 12:48 PM   #4933
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      12-15-2021, 02:15 PM   #4934
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Left over from yesterday, chicken Thai with baked potatoes and a fresh mayo salad.
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      12-15-2021, 03:40 PM   #4935
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Attachment 2766109 Traditional. Attachment 2766109

Bangers and mash.


Attachment 2766115
Attachment 2766116

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      12-15-2021, 05:43 PM   #4936
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Fresh Bun with Sunday Dinner Leftover
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      12-15-2021, 09:08 PM   #4937
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      12-15-2021, 09:40 PM   #4938
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Quote:
Originally Posted by jsf721 View Post
I hope your is excellent.

I suggest low and slow. Did this one 3.5 hours at 250. Till it got to 140. Removed it to let it rest 20 minutes. Them while it was resting I cranked the oven temp to 500 convection bake. I put it back for 10 minutes to crisp up the outside.

It was so good ! Best I’ve ever done. The above time was for a 5lb roast. Came out medium in the middle and medium plus on the edges.

Happy holidays all!
I usually do high temp from start to finish. Red in the middle and crunchy on the outside. Cracklins! The end slice is best despite being well done. With prepared horseradish...
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      12-16-2021, 04:32 PM   #4939
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Made dinner rolls but no dinner. Yet.



Attachment 2767017

Attachment 2767018

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      12-16-2021, 05:09 PM   #4940
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Quote:
Originally Posted by Lady Jane View Post
Made dinner rolls but no dinner. Yet.



Attachment 2767017

Attachment 2767018
those look delicious!
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      12-16-2021, 06:43 PM   #4941
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Last night, my DW cubed up some fresh/lean sausage from a local farm, along with some fresh carrot cubes from another local farm. Tossed it all into a pan with some EVOO and riced palm hearts, and let it cook. The riced palm hearts really soaked up the EVOO and sausage flavor, and I don't need to say that there were no leftovers.....
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      12-16-2021, 06:49 PM   #4942
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Smoked Pork Mac 'n Cheese. Last of the pulled pork. Dusted the top with a little chile powder. Damn good.
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      12-16-2021, 07:09 PM   #4943
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One of the Thursday Artery Blocker; Pepperoni Alfredo
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      12-17-2021, 06:23 AM   #4944
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At the cabin.
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      12-17-2021, 09:34 AM   #4945
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Last evening's dinner when I was still deciding what to do with my hot buns.

Breaded skinless and boneless chicken thighs with small potato pancakes. With St-Hubert's® BBQ gravy.




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      12-17-2021, 11:30 AM   #4946
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Quote:
Originally Posted by Chick Webb View Post
Smoked Pork Mac 'n Cheese. Last of the pulled pork. Dusted the top with a little chile powder. Damn good.
That looks sooo frickin good
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      12-17-2021, 04:31 PM   #4947
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      12-17-2021, 05:43 PM   #4948
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Comme D'habitude... Wife favourite Ottawa take out, Colonnade Pizza. Just add bacon bits on my side.
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      12-17-2021, 06:50 PM   #4949
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Soufflé au fromage

Classic version using a roux and grated parmesan. Seasoned with salt, black pepper and freshly grated nutmeg. Fun to make, fun to smell when baking and fun and delicious to eat. Accompanied by green salad with oil and balsamic glaze, and grapes for dessert.
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Last edited by chassis; 12-17-2021 at 10:01 PM..
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      12-17-2021, 07:15 PM   #4950
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Quote:
Originally Posted by chassis View Post
Soufflé au fromage

Classic version using a roux and seasoned with salt, black pepper and freshly grated nutmeg. Fun to eat, fun to smell when baking and fun and delicious to eat. Accompanied by green salad with oil and balsamic glaze, and grapes for dessert.
Looks fabulous
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