On 12/27/2019 12:26 PM, Cindy Hamilton wrote:
> On Friday, December 27, 2019 at 11:59:44 AM UTC-5, jmcquown wrote:
>> On 12/26/2019 1:55 PM, Cindy Hamilton wrote:
>>> On Thursday, December 26, 2019 at 9:56:21 AM UTC-5, jmcquown wrote:
>>>> On 12/26/2019 9:34 AM, Gary wrote:
>>>>> Cindy Hamilton wrote:
>>>>>>
>>>>>> Our standing rib roast came out well. We won't
>>>>>> have to cook for a while, but I think we will because even rib eye
>>>>>> palls after a few days.
>>>>>
>>>>> Thinly sliced on a piece of buttered toast is always a
>>>>> leftover favorite of mine.
>>>>>
>>>> Thinly sliced, that rib roast meat could make for a wonderful French dip
>>>> sandwich on a nice crusty toasted roll. That's assuming she has
>>>> drippings for the 'jus'.
>>>>
>>>> Jill
>>>
>>> No drippings. All the jus seems to stay inside the meat. Perhaps
>>> it's because I roast at 250 F.
>>>
>>> Cindy Hamilton
>>>
>> Oh well, no French Dip sandwiches.
>>
>> When I buy a standing rib roast I definitely use the bones and trimmings
>> to make a nice rich beef stock.
>>
>> Jill
>
> That's my intention. But I'll use it later for French onion soup, which
> we like better than French dip.
>
The rich stock is definitely good for that!

> However, he's asked for homemade potsticker dumplings, so that will be
> our next major effort.
>
> Cindy Hamilton
>
Around New Year's I've been known to make steamed pork and crab
dumplings. Kahnom Jeep. Delicious!

Jill