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Sqwertz[_25_]

Sqwertz[_25_]

Groupkilla

Sqwertz wrote:
> I bet they even smother them

Like you mother did with you, thereby crating a woman-hater?

Groupkilla

Sqwertz wrote:
> slaughter - usually 16-23 months.
>
> -sw

Pity you made it past that...

Groupkilla

Sqwertz wrote:
> <rolling eyes>.
>
> -sw

**** off, woman-stalker.

Dave Smith[_1_]

On 2015-12-14 11:15 AM, Brooklyn1 wrote:

> The bones just make it cost more, with the bones it makes for a more
> festive presentation (some think) but adds nothing to flavor and just
> makes it more difficult to carve.

They can be a little more difficult to serve, but I am in the camp of
those who think meat tastes better cooked with the bone..... as does
soup made with bones.

brooklyn1

On Mon, 14 Dec 2015 17:30:24 -0500, Dave Smith
> wrote:

>On 2015-12-14 11:15 AM, Brooklyn1 wrote:
>
>> The bones just make it cost more, with the bones it makes for a more
>> festive presentation (some think) but adds nothing to flavor and just
>> makes it more difficult to carve.
>
> They can be a little more difficult to serve, but I am in the camp of
>those who think meat tastes better cooked with the bone..... as does
>soup made with bones.

Soups and roasts are very different processes.

Dave Smith[_1_]

On 2015-12-14 5:58 PM, Brooklyn1 wrote:
> On Mon, 14 Dec 2015 17:30:24 -0500, Dave Smith
> > wrote:
>
>> On 2015-12-14 11:15 AM, Brooklyn1 wrote:
>>
>>> The bones just make it cost more, with the bones it makes for a more
>>> festive presentation (some think) but adds nothing to flavor and just
>>> makes it more difficult to carve.
>>
>> They can be a little more difficult to serve, but I am in the camp of
>> those who think meat tastes better cooked with the bone..... as does
>> soup made with bones.
>
>
> Soups and roasts are very different processes.
>

Yes, they are indeed different. In both cases, the flavour is enhanced
by the presence of the bone.

jmcquown[_2_]

On 12/12/2015 10:01 PM, Cheryl wrote:
> jmcquown > Wrote in message:
>> I got into an argument many years ago with a butcher at a meat market in
>> Memphis. I told the guy I wanted a standing rib roast, with bones. He
>> said no, you want boneless. No, I want bones. No, you want boneless.
>> Dude, I'm the customer so stop arguing with me!
>>
>> Yes, I know I'm paying for the bones. I use the bones after roasting
>> and slicing the beast to make beef stock.
>>
>> I was at Publix on Thursday. They advertised standing rib roasts for
>> $8.99/lb. I haven't seen a price like that in a while. But all they
>> had were boneless roasts. <sigh>
>>
>> Which would you prefer? Bone in or boneless standing rib roast? Just
>> curious.
>>
>> Jill
>>
>
> At that price? Bone in. I hope you grabbed it even if it was boneless. We're not having a roast for Christmas dinner as a family this year. Due to step kids and multiple families we're doing brunch as a family this year. First time ever.
>
Actually no, I didn't grab it. When I buy a standing rib roast I
definitely want the bones. I'll call Publix this week and inquire
whether or not they have any bone in in the back and at what price.

Jill

jmcquown[_2_]

On 12/13/2015 10:05 AM, notbob wrote:
> On 2015-12-13, taxed and spent > wrote:
>
>> I agree. To the extent the bones add to the flavor, it would only be to the
>> flavor of the meat right up next to the bone. And those bones are not my
>> choice for making stock, either.
>
> Yeah. I gotta opt out on beef that's been fed GMO corn for so many
> reasons. Jes buy some pink slime ona stick and pretend it's bone-in
> prime rib.
>
> nb
>
How the heck do you know it's been fed GMO corn? The meat I was looking
at was Publix "Greenwise Organic". You seem to know what organic means
(I sure as hell don't trust that label). Please show me where the
roasts I was looking at were fed GMO corn.

Jill

jmcquown[_2_]

On 12/13/2015 12:59 PM, graham wrote:
> On 12/12/2015 10:18 PM, Sqwertz wrote:
>> On Sat, 12 Dec 2015 09:47:29 -0500, jmcquown wrote:
>>
>>> Which would you prefer? Bone in or boneless standing rib roast? Just
>>> curious.
>>
>> I'm late to this but it been proven that bone-in ribeye is not worth
>> paying $1-$2 more.
>>
>> Every food scientist has determined that bones do not add more flavor.
>>
>> They are nice to gnaw on afterwards but they cause uneven cooking.
>>
>> Always buy the boneless rib roast when it's $.96 less per/lb.
>>
>> -sw
>>
> Is boneless less per pound. I would have thought that you pay for the
> bones either way.
> I also doubt that bones add flavour.
> Graham
>
Due to all the snippage you didn't notice I know I'm paying for the
bones. I use the bones to make stock. I leave plenty of meat on the
bones when I slice the roast.

Jill

jmcquown[_2_]

On 12/13/2015 11:44 AM, Gary wrote:
> Abiquiu wrote:
>>
>> Cindy Hamilton wrote:
>>> Only salt and pepper on my roasts, thanks. I want to taste the MEAT.
>>>
>> A little thyme won't prevent that, same for garlic and olive oil.
>
> I completely agree except for the nasty olive oil.
(snippage and piggybacking)

I can't think of a single reason to use olive oil when cooking a
standing rib roast.

Jill

notbob

On 2015-12-14, jmcquown > wrote:

> How the heck do you know it's been fed GMO corn?

If it has a "USDA Organic" label, it has never been fed GMO anything.
If it does not have a USDA Organic label, dog knows what it's eaten.
Since MOST of the corn raised in the USA is GMO corn, one can be
fairly certain that animal has eaten GMO corn.

> Please show me where the roasts I was looking at were fed GMO corn.

How do you propose I do that? (eye-roll)

nb

Dave Smith[_1_]

On 2015-12-14 6:37 PM, jmcquown wrote:

> Due to all the snippage you didn't notice I know I'm paying for the
> bones. I use the bones to make stock. I leave plenty of meat on the
> bones when I slice the roast.

One of the things I learned from my mother was to re-heat the bones with
BBQ sauce. What a treat.

jmcquown[_2_]

On 12/14/2015 6:49 PM, notbob wrote:
> On 2015-12-14, jmcquown > wrote:
>
>> How the heck do you know it's been fed GMO corn?
>
> If it has a "USDA Organic" label, it has never been fed GMO anything.
> If it does not have a USDA Organic label, dog knows what it's eaten.
> Since MOST of the corn raised in the USA is GMO corn, one can be
> fairly certain that animal has eaten GMO corn.
>
>> Please show me where the roasts I was looking at were fed GMO corn.
>
> How do you propose I do that? (eye-roll)
>
> nb
>
<rolling eyes right back> I don't actually propose it, nb. You're the
one who jumped on your non-GMO soap box. All I did was ask about bone
in vs. boneless preferences in standing rib roasts.

Granted, I didn't mention in my original post the beef I looked at is
sold under their Organic "Green Wise" label. My bad. I still don't
necessarily believe what that label says.

Jill

brooklyn1

On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith
> wrote:

>On 2015-12-14 5:58 PM, Brooklyn1 wrote:
>> On Mon, 14 Dec 2015 17:30:24 -0500, Dave Smith
>> > wrote:
>>
>>> On 2015-12-14 11:15 AM, Brooklyn1 wrote:
>>>
>>>> The bones just make it cost more, with the bones it makes for a more
>>>> festive presentation (some think) but adds nothing to flavor and just
>>>> makes it more difficult to carve.
>>>
>>> They can be a little more difficult to serve, but I am in the camp of
>>> those who think meat tastes better cooked with the bone..... as does
>>> soup made with bones.
>>
>>
>> Soups and roasts are very different processes
>
>Yes, they are indeed different. In both cases, the flavour is enhanced
>by the presence of the bone.

Wrong. With soups there's liquid to carry any flavor back into the
liquid but with oven roasts there's no way for any flavor from the
bones to go anywhere... all is lost unless the bones are later used
for soup... and there's not much flavor derived from rib bones unless
the rib roast is used as a pot roast... and rib makes for
lousy/expensive pot roast. I've not heard of anyone braising/stewing
a rib roast except for you. I really don't believe you cook anything,
to date I've seen nothing you've cooked. All you do is talk nonsense
and come across as a cookery fool. The most cooking you do, maybe, is
pour milk on a bowl of flakie wakies... compared to you the Bove is
Larrousse. I seriously doubt Dave Smith has ever boiled water.
Today I cooked rice and beans with pork chops, chops with bones...
first thing seasoned and browned the chops and then removed to a plate
to rest, then sauted onions and garlic to dissolve the fond, then
added rice with seasoning and canned black beans while nuking water
with diced tomatoes... then all cooked together so no flavor is
lost... was delicious, and have plenty for tomorrow. Tomorrow I'll
take pics, but I doubt anyone here is in doubt that I cooked that
dish.... Dave Smith has NEVER COOKED ANYTHING! I don't believe Dave
Smith is his real name (there's no one on the planet named Dave Smith
except in cartoons), nor do I believe he lives in Canada... he's an
illegal wetback putz what lives near the dwarf... and the dwarf won't
say because he'd be embarrassed to admit knowing that Dave Smith FOOL.

jmcquown[_2_]

On 12/14/2015 5:30 PM, Dave Smith wrote:
> On 2015-12-14 11:15 AM, Brooklyn1 wrote:
>
>> The bones just make it cost more, with the bones it makes for a more
>> festive presentation (some think) but adds nothing to flavor and just
>> makes it more difficult to carve.
>
> They can be a little more difficult to serve, but I am in the camp of
> those who think meat tastes better cooked with the bone..... as does
> soup made with bones.
>
I few years ago I had a really dull knife so of course I found a bone in
rib roast difficult to slice neatly. I'd have had the same problem with
boneless standing rib. (I have since solved that problem.)

Besides, there's more than one way to use those bones. So what if you
don't want to make beef stock? You can always leave enough meat on the
bones to make use of those beef ribs. One example:

http://everydaylife.globalpost.com/c...ker-34806.html

or

http://www.food.com/recipe/roasted-p...rt-ribs-135162

or

http://www.thetasteplace.com/2010/10...rime-rib-soup/

Jill

Sqwertz[_25_]

Sqwertz[_25_]

sf[_9_]

On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith
> wrote:

> On 2015-12-14 5:58 PM, Brooklyn1 wrote:
> > On Mon, 14 Dec 2015 17:30:24 -0500, Dave Smith
> > > wrote:
> >
> >> On 2015-12-14 11:15 AM, Brooklyn1 wrote:
> >>
> >>> The bones just make it cost more, with the bones it makes for a more
> >>> festive presentation (some think) but adds nothing to flavor and just
> >>> makes it more difficult to carve.
> >>
> >> They can be a little more difficult to serve, but I am in the camp of
> >> those who think meat tastes better cooked with the bone..... as does
> >> soup made with bones.
> >
> >
> > Soups and roasts are very different processes.
> >
>
>
> Yes, they are indeed different. In both cases, the flavour is enhanced
> by the presence of the bone.

Which is merely an opinion, no matter how many times it's repeated.

--

sf

[email protected]

On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
wrote:

>On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
>
>> Yes, they are indeed different. In both cases, the flavour is enhanced
>> by the presence of the bone.
>
>The rib meat between the bones tastes better because of the extra fat
>and cartilage. But the idea that it makes of the rest of the roast
>taste better is just false.
>
>-sw

I think people who eat all this highly spiced Mexican food numb their
taste buds to some degree. Or at least overwork them. The
difference between beef cooked on the bone, even steak, and cooked cut
up and tied with string, is most noticeable to me.

Bruce[_26_]

On 15/12/2015 22:24 wrote:

> On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
> wrote:
>
>>On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
>>
>>> Yes, they are indeed different. In both cases, the flavour is enhanced
>>> by the presence of the bone.
>>
>>The rib meat between the bones tastes better because of the extra fat
>>and cartilage. But the idea that it makes of the rest of the roast
>>taste better is just false.
>>
>>-sw
>
> I think people who eat all this highly spiced Mexican food numb their
> taste buds to some degree. Or at least overwork them.

A white woman's prejudice.

--
Bruce

[email protected]

On Tue, 15 Dec 2015 11:34:37 -0000 (UTC), Bruce >
wrote:

>On 15/12/2015 22:24 wrote:
>
>> On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
>> wrote:
>>
>>>On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
>>>
>>>> Yes, they are indeed different. In both cases, the flavour is enhanced
>>>> by the presence of the bone.
>>>
>>>The rib meat between the bones tastes better because of the extra fat
>>>and cartilage. But the idea that it makes of the rest of the roast
>>>taste better is just false.
>>>
>>>-sw
>>
>> I think people who eat all this highly spiced Mexican food numb their
>> taste buds to some degree. Or at least overwork them.
>
>A white woman's prejudice.

What makes you think I am white ?

notbob

On 2015-12-15, jmcquown > wrote:

> I still don't necessarily believe what that label says.

And well you should remain skeptical!

I jes read the USDA webpage and it looks like that govt agency has
already begun tweaking the rules. I can't prove what their website
proclaimed a year ago, but I remember it distinctly said that "no GMO
products are allowed". That's a damn site different than the USDA's
current Made With Organic Ingredients requirement, which allows dog
knows what.

Perhaps that is why so many foods now carry a "NON-GMO" label, also.

<http://www.nongmoproject.org/learn-more/understanding-our-seal/>

There can be no doubt the GMO farmers and non-GMO farmers are fighting
tooth and nail to validate their products, but you, the consumer, are
the one that must ultimately decide.

BTW, this gluten nonsense......

We, as a species, have been eating gluten since the dawn of
agriculture. Don't you think it a bit suspicious that everyone is
ready to throw down the gluten gauntlet and blame poor ol' wheat for
our woes. Naw. Couldn't possibly be the GMO foods, pest/herbicides,
growth hormones, antibiotics, "transgender chickens", fake meat, or
the jillions (no exaggeration) of chemicals that make up our daily
intake of food?

As if...... 8|

nb

jmcquown[_2_]

On 12/14/2015 11:14 PM, Sqwertz wrote:
> On Mon, 14 Dec 2015 18:46:26 -0500, jmcquown wrote:
>
>> I can't think of a single reason to use olive oil when cooking a
>> standing rib roast.
>
> It helps the spices stick and it promotes a better crust. Pretty much
> every restaurant that cooks prime rib with use some sort of oil,
> usually olive oil, when preparing their roasts for the oven.
>
> -sw
>
<shrug> I'm not prepping rib roast for a restaurant. I've never had
any trouble getting salt & pepper to adhere to a roast.

Jill

Abiquiu[_2_]

Bruce wrote:
> On 15/12/2015 22:24 wrote:
>
>> On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
>> wrote:
>>
>>> On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
>>>
>>>> Yes, they are indeed different. In both cases, the flavour is enhanced
>>>> by the presence of the bone.
>>>
>>> The rib meat between the bones tastes better because of the extra fat
>>> and cartilage. But the idea that it makes of the rest of the roast
>>> taste better is just false.
>>>
>>> -sw
>>
>> I think people who eat all this highly spiced Mexican food numb their
>> taste buds to some degree. Or at least overwork them.
>
> A white woman's prejudice.
>

Typical canuck bigot, yes...

Abiquiu[_2_]

jmcquown wrote:
> On 12/13/2015 11:44 AM, Gary wrote:
>> Abiquiu wrote:
>>>
>>> Cindy Hamilton wrote:
>>>> Only salt and pepper on my roasts, thanks. I want to taste the MEAT.
>>>>
>>> A little thyme won't prevent that, same for garlic and olive oil.
>>
>> I completely agree except for the nasty olive oil.
> (snippage and piggybacking)
>
> I can't think of a single reason to use olive oil when cooking a
> standing rib roast.
>
> Jill

Dolt!

Cindy Hamilton[_2_]

On Tuesday, December 15, 2015 at 10:43:21 AM UTC-5, notbob wrote:
> On 2015-12-15, jmcquown > wrote:
>
> > I still don't necessarily believe what that label says.
>
> And well you should remain skeptical!
>
> I jes read the USDA webpage and it looks like that govt agency has
> already begun tweaking the rules. I can't prove what their website
> proclaimed a year ago, but I remember it distinctly said that "no GMO
> products are allowed". That's a damn site different than the USDA's
> current Made With Organic Ingredients requirement, which allows dog
> knows what.
>
> Perhaps that is why so many foods now carry a "NON-GMO" label, also.
>
> <http://www.nongmoproject.org/learn-more/understanding-our-seal/>
>
> There can be no doubt the GMO farmers and non-GMO farmers are fighting
> tooth and nail to validate their products, but you, the consumer, are
> the one that must ultimately decide.
>
> BTW, this gluten nonsense......
>
> We, as a species, have been eating gluten since the dawn of
> agriculture. Don't you think it a bit suspicious that everyone is
> ready to throw down the gluten gauntlet and blame poor ol' wheat for
> our woes. Naw. Couldn't possibly be the GMO foods, pest/herbicides,
> growth hormones, antibiotics, "transgender chickens", fake meat, or
> the jillions (no exaggeration) of chemicals that make up our daily
> intake of food?
>
> As if...... 8|
>
> nb

I blame antibiotics and sanitation. We don't get sick
and die of the simple stuff anymore. We've got the time to get
cancer and the luxury of noticing that certain foods make
us feel bad.

I'm not even sure peanut allergies are really increasing. It
used to be that kids just died sometimes, and nobody thought
about what they'd eaten that day.

Cindy Hamilton

Roy[_4_]

On Tuesday, December 15, 2015 at 9:40:32 AM UTC-7, Abiquiu wrote:
> Bruce wrote:
> > On 15/12/2015 22:24 wrote:
> >
> >> On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
> >> wrote:
> >>
> >>> On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
> >>>
> >>>> Yes, they are indeed different. In both cases, the flavour is enhanced
> >>>> by the presence of the bone.
> >>>
> >>> The rib meat between the bones tastes better because of the extra fat
> >>> and cartilage. But the idea that it makes of the rest of the roast
> >>> taste better is just false.
> >>>
> >>> -sw
> >>
> >> I think people who eat all this highly spiced Mexican food numb their
> >> taste buds to some degree. Or at least overwork them.
> >
> > A white woman's prejudice.
> >
>
> Typical canuck bigot, yes...

What do you mean by "typical"? Do think all Canucks are bigots?
Typical of YOU to think so, you asshole.
Gawd, I'm sick of your frickin' censorship attempts and harassing of
posters to this forum.
Get lost.
=====

brooklyn1

Bruce wrote:
>lucretia wrote:
>>Sqwertz wrote:
>>>Dave Smith wrote:
>>>
>>>> Yes, they are indeed different. In both cases, the flavour is enhanced
>>>> by the presence of the bone.
>>>
>>>The rib meat between the bones tastes better because of the extra fat
>>>and cartilage. But the idea that it makes of the rest of the roast
>>>taste better is just false.
>>>-sw
>>
>> I think people who eat all this highly spiced Mexican food numb their
>> taste buds to some degree. Or at least overwork them.
>
>A white woman's prejudice.

How do you know Lucretia's race, have you ever seen her... for all I
know she can be bi-racial... half Oriental and half Native American...
how do you know Lucretia is a woman, on the internet one can be
whoever, some can be several people. It's very easy for usenet
posters to hide their true identity, but that doesn't mean I can't
fantasize about them... to me Lucretia has always been a red headed
freckled buxom Irish lass, Colleen Brennan:
https://s-media-cache-ak0.pinimg.com...f68aa23c2d.jpg
https://en.wikipedia.org/wiki/Colleen_Brennan
Colleen Brennan as Nora Edward:
http://static.dutplanet.net/imgcache.../mc5/41699.jpg

jmcquown[_2_]

On 12/15/2015 2:18 PM, Sqwertz wrote:
> On Tue, 15 Dec 2015 10:55:14 -0500, jmcquown wrote:
>
>> On 12/14/2015 11:14 PM, Sqwertz wrote:
>>> On Mon, 14 Dec 2015 18:46:26 -0500, jmcquown wrote:
>>>
>>>> I can't think of a single reason to use olive oil when cooking a
>>>> standing rib roast.
>>>
>>> It helps the spices stick and it promotes a better crust. Pretty much
>>> every restaurant that cooks prime rib with use some sort of oil,
>>> usually olive oil, when preparing their roasts for the oven.
>>>
>> <shrug> I'm not prepping rib roast for a restaurant. I've never had
>> any trouble getting salt & pepper to adhere to a roast.
>
> Yeah - those professional chefs don't know a thing about cooking.
>
> -sw
>
Woo hoo for them.

I learned to cook a standing rib roast in 1975 when my mother clipped an
article in the cooking section of the local newspaper.
She made it once. You pat the roast with salt & pepper. Cut slivers in
the roast and insert cloves of garlic all over. Crank the oven as high
as it will go. Put the roast in, then immediately turn the heat off.
Let stand for an hour. Turn the oven back on.

It's kind of like this:

http://www.food.com/recipe/turn-the-...b-roast-369457

It works. Oh, and drippings for au jus. That's what I'm looking for.
Not thickend "gravy" as some people mention. Nope, I wouldn't want that
with standing rib roast.

Jill

[email protected]

On Tue, 15 Dec 2015 13:17:18 -0600, Sqwertz >
wrote:

>On Tue, 15 Dec 2015 07:24:51 -0400, wrote:
>
>> On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
>> wrote:
>>
>>>On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
>>>
>>>> Yes, they are indeed different. In both cases, the flavour is enhanced
>>>> by the presence of the bone.
>>>
>>>The rib meat between the bones tastes better because of the extra fat
>>>and cartilage. But the idea that it makes of the rest of the roast
>>>taste better is just false.
>>
>> I think people who eat all this highly spiced Mexican food numb their
>> taste buds to some degree. Or at least overwork them. The
>> difference between beef cooked on the bone, even steak, and cooked cut
>> up and tied with string, is most noticeable to me.
>
>Only one of several professional references that bones do not add
>flavor. It's all in head, along with your hypothesis that spicy foods
>wear out taste buds.
>
>http://www.seriouseats.com/2013/03/a...meat-beef.html
>
>-sw

Not wear them out, dull them.

Bruce[_26_]

On 16/12/2015 07:53 wrote:

> On Tue, 15 Dec 2015 13:17:18 -0600, Sqwertz >
> wrote:
>
>>On Tue, 15 Dec 2015 07:24:51 -0400, wrote:
>>
>>> On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
>>> wrote:
>>>
>>>>On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
>>>>
>>>>> Yes, they are indeed different. In both cases, the flavour is enhanced
>>>>> by the presence of the bone.
>>>>
>>>>The rib meat between the bones tastes better because of the extra fat
>>>>and cartilage. But the idea that it makes of the rest of the roast
>>>>taste better is just false.
>>>
>>> I think people who eat all this highly spiced Mexican food numb their
>>> taste buds to some degree. Or at least overwork them. The
>>> difference between beef cooked on the bone, even steak, and cooked cut
>>> up and tied with string, is most noticeable to me.
>>
>>Only one of several professional references that bones do not add
>>flavor. It's all in head, along with your hypothesis that spicy foods
>>wear out taste buds.
>>
>>http://www.seriouseats.com/2013/03/a...meat-beef.html
>>
>>-sw
>
> Not wear them out, dull them.

It may be true if you're eating spicier food than you're used to and can
handle, to the point where it starts to hurt.

--
Bruce

Ophelia[_14_]

"Bruce" > wrote in message
...
> On 16/12/2015 07:53 wrote:
>
>> On Tue, 15 Dec 2015 13:17:18 -0600, Sqwertz >
>> wrote:
>>
>>>On Tue, 15 Dec 2015 07:24:51 -0400, wrote:
>>>
>>>> On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
>>>> wrote:
>>>>
>>>>>On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
>>>>>
>>>>>> Yes, they are indeed different. In both cases, the flavour is
>>>>>> enhanced
>>>>>> by the presence of the bone.
>>>>>
>>>>>The rib meat between the bones tastes better because of the extra fat
>>>>>and cartilage. But the idea that it makes of the rest of the roast
>>>>>taste better is just false.
>>>>
>>>> I think people who eat all this highly spiced Mexican food numb their
>>>> taste buds to some degree. Or at least overwork them. The
>>>> difference between beef cooked on the bone, even steak, and cooked cut
>>>> up and tied with string, is most noticeable to me.
>>>
>>>Only one of several professional references that bones do not add
>>>flavor. It's all in head, along with your hypothesis that spicy foods
>>>wear out taste buds.
>>>
>>>http://www.seriouseats.com/2013/03/a...meat-beef.html
>>>
>>>-sw
>>
>> Not wear them out, dull them.
>
> It may be true if you're eating spicier food than you're used to and can
> handle, to the point where it starts to hurt.

But does the tolerance not build up over time?

--
http://www.helpforheroes.org.uk/shop/

brooklyn1

Sqwertz wrote:
>Dave Smith wrote:
>
>> Yes, they are indeed different. In both cases, the flavour is enhanced
>> by the presence of the bone.
>
>The rib meat between the bones tastes better because of the extra fat
>and cartilage. But the idea that it makes of the rest of the roast
>taste better is just false.

I agree... if one enjoys gnawing the bones they are tasty but none of
that flavor permeates the bulk of the roast.
I went into town today and bought a hunk of rib and another Sugardale
butt half ham, excellent ham.
http://i68.tinypic.com/2q2hmiv.jpg
There were no rib roasts out so I thought WTF, but then I asked the
meat lady and was told it was too soon before the holidays but they'd
be happy to prepare whatever I wanted, so the butcher brought out an
entire cryoed, rib section and asked which part I wanted and what
size, we agreed on the small end and a hunk about five pounds, and
that's what I got. He asked if I wanted the bones cut off and tied
back on but I said leave them on and he agreed that's the best way, he
said it will be preped so it will be easy to slice between the rib
bones. I think he did a great job, even the meat lady asked me what
time should she arrive for dinner.
http://i68.tinypic.com/2e530gw.jpg
View from other end, that's my ancient adjustible roasting rack, a
pain to hand wash but I do it unless I'm going to run the
dishwasher... butcher said this is called a Hotel Cut, bones are there
but cut off short, butcher said it's tied mostly for presentation,
also helps to lift the roast without forking it:
http://i65.tinypic.com/n5m49.jpg
That's my electric kettle, gets used several times every day, it's
faster than the microwave to get a few cups of hot water for starting
rice etc., also handy for pouring a bit of hot water into the cat food
tins to get the last bit as warm gravy, indoor and outdoor cats love
their gravy:
http://i66.tinypic.com/5ogxi1.jpg
This is Ebenezer, one of the ferals, all grown up at 14 months, a very
handsome boy:
http://i66.tinypic.com/33caomq.jpg
I'm planning to roast that hunk of rib on Thursday, I don't want to
freeze it, I don't recommend freezing tender beef, then it's no longer
fresh and deteriorates at least one USDA grade... when defrosted it
will exude a big puddle, then what was the point in spending all that
money on beef that will be dry and stringy. If I want I can buy a
second one in a few days ... the sale will be on till New Year. I
don't recommend anyone buying two rib roasts and freezing one. The
Sugardale web site says you can freeze their hams, but I wouldn't,
that too will lose a lot of moisture upon defrosting... use your
freezer space for beef you are going to braise.

Bruce[_26_]

On 16/12/2015 08:36 Ophelia wrote:

>
>
> "Bruce" > wrote in message
> ...
>> On 16/12/2015 07:53 wrote:
>>
>>> On Tue, 15 Dec 2015 13:17:18 -0600, Sqwertz >
>>> wrote:
>>>
>>>>On Tue, 15 Dec 2015 07:24:51 -0400, wrote:
>>>>
>>>>> I think people who eat all this highly spiced Mexican food numb their
>>>>> taste buds to some degree. Or at least overwork them. The
>>>>> difference between beef cooked on the bone, even steak, and cooked cut
>>>>> up and tied with string, is most noticeable to me.
>>>>
>>>>Only one of several professional references that bones do not add
>>>>flavor. It's all in head, along with your hypothesis that spicy foods
>>>>wear out taste buds.
>>>>
>>>>http://www.seriouseats.com/2013/03/a...meat-beef.html
>>>>
>>>>-sw
>>>
>>> Not wear them out, dull them.
>>
>> It may be true if you're eating spicier food than you're used to and can
>> handle, to the point where it starts to hurt.
>
> But does the tolerance not build up over time?

Yes, so that even when it's very hot food, you can still taste all the
flavours.

--
Bruce

Dave Smith[_1_]

On 2015-12-15 1:07 PM, Cindy Hamilton wrote:

> I blame antibiotics and sanitation. We don't get sick
> and die of the simple stuff anymore. We've got the time to get
> cancer and the luxury of noticing that certain foods make
> us feel bad.

One of the great things that I learned in my life was that the pain and
discomfort that I suffered for years and years was specific foods. The
worst was citrus fruits. It never occurred to me that it was the one or
two oranges that I ate each day were causing problems for me because
oranges are supposed to be good for you. I didn't link tomatoes to
similar types of problems. And milk!! It is good for you. Even if it
fells like phlegm sliding down your throat and your parents are telling
you to drink it because it is good for you. It wasn't. When I linked
certain outcomes to particular foods and avoided those foods I started
feeling a lot better.

> I'm not even sure peanut allergies are really increasing. It
> used to be that kids just died sometimes, and nobody thought
> about what they'd eaten that day.

Hell. We lived on PB. I don't have hard data but I would estimate that
on any given day 2/3 of the kids in the lunch room were eating peanut
butter sandwiches. No one dropped dead in any of the schools I went to.

sf[_9_]

On Tue, 15 Dec 2015 10:55:14 -0500, jmcquown >
wrote:

> On 12/14/2015 11:14 PM, Sqwertz wrote:
> > On Mon, 14 Dec 2015 18:46:26 -0500, jmcquown wrote:
> >
> >> I can't think of a single reason to use olive oil when cooking a
> >> standing rib roast.
> >
> > It helps the spices stick and it promotes a better crust. Pretty much
> > every restaurant that cooks prime rib with use some sort of oil,
> > usually olive oil, when preparing their roasts for the oven.
> >
> > -sw
> >
> <shrug> I'm not prepping rib roast for a restaurant. I've never had
> any trouble getting salt & pepper to adhere to a roast.
>

Me either and I doubt a restaurant would waste money oiling a roast.

--

sf

Abiquiu[_2_]

Cindy Hamilton wrote:
> It
> used to be that kids just died sometimes, and nobody thought
> about what they'd eaten that day.
>
> Cindy Hamilton

Like lead paint chips...

Abiquiu[_2_]

Roy wrote:
> On Tuesday, December 15, 2015 at 9:40:32 AM UTC-7, Abiquiu wrote:
>> Bruce wrote:
>>> On 15/12/2015 22:24 wrote:
>>>
>>>> On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
>>>> wrote:
>>>>
>>>>> On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
>>>>>
>>>>>> Yes, they are indeed different. In both cases, the flavour is enhanced
>>>>>> by the presence of the bone.
>>>>>
>>>>> The rib meat between the bones tastes better because of the extra fat
>>>>> and cartilage. But the idea that it makes of the rest of the roast
>>>>> taste better is just false.
>>>>>
>>>>> -sw
>>>>
>>>> I think people who eat all this highly spiced Mexican food numb their
>>>> taste buds to some degree. Or at least overwork them.
>>>
>>> A white woman's prejudice.
>>>
>>
>> Typical canuck bigot, yes...
>
> What do you mean by "typical"? Do think all Canucks are bigots?

Ever read the posts from "a moose in love"?

Shoot, just audit can.politics for a spell.

Maybe it's just canucks with a 'puter and usenet inclinations.

> Typical of YOU to think so, you asshole.

<vbg>

> Gawd, I'm sick of your frickin' censorship attempts and harassing of
> posters to this forum.

Blah blah blah...

> Get lost.
> =====

No.

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