Perhaps we can discuss food for a change! However, there are bound to be
disagreements on this one.

http://www.telegraph.co.uk/food-and-...ct-roast-beef/

On Sunday, October 1, 2017 at 2:35:55 PM UTC-5, graham wrote:
>
> Perhaps we can discuss food for a change! However, there are bound to be
> disagreements on this one.
>
> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>
>
For the roast
4kg rib of beef
150ml vegetable oil
3 onions, halved

For the beef jus

120g beef trimmings
1 tbsp oil, for cooking
40g shallots, sliced
200ml good-quality veal jus (available online; ۬at Claridges

Etc., etc., etc. Which means I'd have to start converting
temperatures and measurements before I even started.

Some instructions say to sear in a hot oven and other say
to do the sear last. Everybody has their own method they
swear by (at).

On 10/1/2017 3:35 PM, graham wrote:
> Perhaps we can discuss food for a change! However, there are bound to be
> disagreements on this one.
>
> http://www.telegraph.co.uk/food-and-...ct-roast-beef/

The recipe looks good, but you need metric beef for it.

On 10/1/2017 1:35 PM, graham wrote:
> Perhaps we can discuss food for a change! However, there are bound to be
> disagreements on this one.
>
> http://www.telegraph.co.uk/food-and-...ct-roast-beef/


Sorry, yer #s are all in deg. C, and that's just not American!

;-)

On 10/1/2017 1:53 PM, Ed Pawlowski wrote:
> On 10/1/2017 3:35 PM, graham wrote:
>> Perhaps we can discuss food for a change! However, there are bound to
>> be disagreements on this one.
>>
>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>>
>
> The recipe looks good, but you need metric beef for it.

Wot?

And an EZ Bake oven with a 90watt bulb too?

On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski > wrote:

>On 10/1/2017 3:35 PM, graham wrote:
>> Perhaps we can discuss food for a change! However, there are bound to be
>> disagreements on this one.
>>
>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>
>The recipe looks good, but you need metric beef for it.

How do you measure it? Ounces, cups, gallons?

On Sun, 1 Oct 2017 15:05:39 -0500, Sqwertz >
wrote:

>On Sun, 1 Oct 2017 13:35:53 -0600, graham wrote:
>
>> Perhaps we can discuss food for a change! However, there are bound to be
>> disagreements on this one.
>>
>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>
>A rib roast cooked at 300F to 100F internal will not rise to 130F just
>by resting. Maybe it will gain 8-12F, tops.
>
>The thermal properties of meat must be different in the UK.
>
>-sw

thank you. I started a message saying that I had no confidence that a
resting roast would rise that much. Then I canceled because I thought
that maybe I wasn't doing something right.
Janet US

On Sunday, October 1, 2017 at 3:09:42 PM UTC-5, Bruce wrote:
>
> On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski > wrote:
>
> >On 10/1/2017 3:35 PM, graham wrote:
> >> Perhaps we can discuss food for a change! However, there are bound to be
> >> disagreements on this one.
> >>
> >> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
> >
> >The recipe looks good, but you need metric beef for it.
>
> How do you measure it? Ounces, cups, gallons?
>
>
Pounds, ounces, teaspoon or tablespoons, etc. I suppose the author
of this recipe assumed everyone has an oven like theirs.

"Preheat the oven to 150C/gas mark 2." What in sam hill is a 'gas
mark 2'?

On Sun, 1 Oct 2017 20:41:18 GMT, "l not -l" > wrote:

>
>On 1-Oct-2017, graham > wrote:
>
>> Perhaps we can discuss food for a change! However, there are
>> bound to be
>> disagreements on this one.
>>
>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>I suppose next you'll suggest discussing that unicorn of foods
>(Yorkshire pudding) to go with rib roast which is rumored to
>exist,, but rarely seen in the US, especially the northwest.
>It's the Sasquatch of foods. 8-)

It's because there are so many Sasquatch in the northwest that
Yorkshire pudding is rarely seen. They love it and it is rumored that
you are risking a Sasquatch raid if you have Yorkshire pud in your
house. Scary
Janet US

On 10/1/2017 3:12 PM, U.S. Janet B. wrote:
> On Sun, 1 Oct 2017 20:41:18 GMT, "l not -l" > wrote:
>
>>
>> On 1-Oct-2017, graham > wrote:
>>
>>> Perhaps we can discuss food for a change! However, there are
>>> bound to be
>>> disagreements on this one.
>>>
>>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>> I suppose next you'll suggest discussing that unicorn of foods
>> (Yorkshire pudding) to go with rib roast which is rumored to
>> exist,, but rarely seen in the US, especially the northwest.
>> It's the Sasquatch of foods. 8-)
>
> It's because there are so many Sasquatch in the northwest that
> Yorkshire pudding is rarely seen. They love it and it is rumored that
> you are risking a Sasquatch raid if you have Yorkshire pud in your
> house. Scary
> Janet US
>


They will pelt your home with rocks too, no joke.

On Sun, 1 Oct 2017 13:49:17 -0700 (PDT), "
> wrote:

>On Sunday, October 1, 2017 at 3:09:42 PM UTC-5, Bruce wrote:
>>
>> On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski > wrote:
>>
>> >On 10/1/2017 3:35 PM, graham wrote:
>> >> Perhaps we can discuss food for a change! However, there are bound to be
>> >> disagreements on this one.
>> >>
>> >> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>> >
>> >The recipe looks good, but you need metric beef for it.
>>
>> How do you measure it? Ounces, cups, gallons?
>>
>>
>Pounds, ounces, teaspoon or tablespoons, etc. I suppose the author
>of this recipe assumed everyone has an oven like theirs.
>
>"Preheat the oven to 150C/gas mark 2." What in sam hill is a 'gas
>mark 2'?

I don't know, but 150C is very clear. Just convert it to F if you're
American.

On 2017-10-01 3:12 PM, U.S. Janet B. wrote:
> On Sun, 1 Oct 2017 20:41:18 GMT, "l not -l" > wrote:
>
>>
>> On 1-Oct-2017, graham > wrote:
>>
>>> Perhaps we can discuss food for a change! However, there are
>>> bound to be
>>> disagreements on this one.
>>>
>>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>> I suppose next you'll suggest discussing that unicorn of foods
>> (Yorkshire pudding) to go with rib roast which is rumored to
>> exist,, but rarely seen in the US, especially the northwest.
>> It's the Sasquatch of foods. 8-)
>
> It's because there are so many Sasquatch in the northwest that
> Yorkshire pudding is rarely seen. They love it and it is rumored that
> you are risking a Sasquatch raid if you have Yorkshire pud in your
> house. Scary
> Janet US
>
One day I'll try making YP in a long-obsolete way. That is to roast the
beef on a trivet and then, later in the cooking, pour the batter into
the pan underneath to catch some of the drippings.
I saw Mrs Hall on "All Creatures Great & Small" do this in one episode.
Mind you, the beef would not have been rare!
Graham

On Sun, 1 Oct 2017 21:48:08 GMT, "l not -l" > wrote:

>
>On 1-Oct-2017, "
> wrote:
>
>> On Sunday, October 1, 2017 at 3:09:42 PM UTC-5, Bruce wrote:
>> >
>> > On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski
>> > > wrote:
>> >
>> > >On 10/1/2017 3:35 PM, graham wrote:
>> > >> Perhaps we can discuss food for a change! However, there
>> > >> are bound to be
>> > >> disagreements on this one.
>> > >>
>> > >> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>> > >
>> > >The recipe looks good, but you need metric beef for it.
>> >
>> > How do you measure it? Ounces, cups, gallons?
>> >
>> >
>> Pounds, ounces, teaspoon or tablespoons, etc. I suppose the
>> author
>> of this recipe assumed everyone has an oven like theirs.
>>
>> "Preheat the oven to 150C/gas mark 2." What in sam hill is a
>> 'gas
>> mark 2'?
>Gas mark 2 = 150C 8-)

As dapperly communicated with the slash in "Preheat the oven to
150C/gas mark 2."

>Roughly, 300F

There you go.

On 2017-10-01 3:35 PM, graham wrote:
> Perhaps we can discuss food for a change! However, there are bound to be
> disagreements on this one.
>
> http://www.telegraph.co.uk/food-and-...ct-roast-beef/


Hmm.... notice the part where it talks about "for the beef jus" , not
"for the au jus".

On Sunday, October 1, 2017 at 5:02:19 PM UTC-5, Bruce wrote:
> >
> >On 1-Oct-2017, "
> > wrote:
> >>
> >> "Preheat the oven to 150C/gas mark 2." What in sam hill is a
> >> 'gas
> >> mark 2'?
> >Gas mark 2 = 150C 8-)
>
> As dapperly communicated with the slash in "Preheat the oven to
> 150C/gas mark 2."
>
> >Roughly, 300F
>
> There you go.
>
>
I'll just follow a Muriken recipe, thank you very much. No need to
start converting instructions before you even begin.

On Sun, 1 Oct 2017 15:55:58 -0700 (PDT), "
> wrote:

>On Sunday, October 1, 2017 at 5:02:19 PM UTC-5, Bruce wrote:
>> >
>> >On 1-Oct-2017, "
>> > wrote:
>> >>
>> >> "Preheat the oven to 150C/gas mark 2." What in sam hill is a
>> >> 'gas
>> >> mark 2'?
>> >Gas mark 2 = 150C 8-)
>>
>> As dapperly communicated with the slash in "Preheat the oven to
>> 150C/gas mark 2."
>>
>> >Roughly, 300F
>>
>> There you go.
>>
>>
>I'll just follow a Muriken recipe, thank you very much. No need to
>start converting instructions before you even begin.

Yes, it's a big and scary world out there! Did you know there are
countries where people don't even speak English? That's so... so...
so... Unamerican!

On Sunday, October 1, 2017 at 12:56:01 PM UTC-10, wrote:

> I'll just follow a Muriken recipe, thank you very much. No need to
> start converting instructions before you even begin.

Here's a Merican one. It's the new world method of cooking a hunk of beef.

https://www.youtube.com/watch?v=P7_q87BEatI

On 10/1/2017 3:35 PM, graham wrote:
> Perhaps we can discuss food for a change! However, there are bound to be
> disagreements on this one.
>
> http://www.telegraph.co.uk/food-and-...ct-roast-beef/

I didn't feel like digging in my recipe boxes so I searched online.
This is a method for standing rib roast. Yes, again. (It's for a 5 lb.
roast, and yes, that's with the bones). My mother clipped this out of a
newspaper in the 1970's. It worked for her and it's worked well for me
ever since.

Preheat oven to 500F. Cut slits in the fat cap and stud the roast with
slivers of garlic. Sprinkle well with salt & pepper. I also pat on a
small amount of dried thyme. Place it in a roasting pan and into the
very hot oven. Turn down the heat to 375F and roast for one hour. Turn
the oven off.

Let it sit in the hot oven for 2 hours. Really, DO NOT OPEN THE OVEN
DOOR. Turn it back after 2 hours at 375F. Roast about 40 minutes.
Remove the roast from the oven and let stand on a cutting board at least
10 minutes before slicing. The roast will be well done on the ends and
graduates to rare in the middle.

Now, should it be served au jus or with horseradish sauce? <WINK>

Jill

On Sun, 1 Oct 2017 19:34:11 -0500, Sqwertz >
wrote:

>On Sun, 01 Oct 2017 14:49:05 -0600, U.S. Janet B. wrote:
>
>> On Sun, 1 Oct 2017 15:05:39 -0500, Sqwertz >
>> wrote:
>>
>>>On Sun, 1 Oct 2017 13:35:53 -0600, graham wrote:
>>>
>>>> Perhaps we can discuss food for a change! However, there are bound to be
>>>> disagreements on this one.
>>>>
>>>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>>>
>>>A rib roast cooked at 300F to 100F internal will not rise to 130F just
>>>by resting. Maybe it will gain 8-12F, tops.
>>>
>>>The thermal properties of meat must be different in the UK.
>>
>> thank you. I started a message saying that I had no confidence that a
>> resting roast would rise that much. Then I canceled because I thought
>> that maybe I wasn't doing something right.
>
>Roasts cooked hotter can rise *almost* that much, say - 375+F for a
>20F difference resting. But one cooked at 300F will not rise much at
>all.
>
>-sw
yes, of course

On Sunday, October 1, 2017 at 6:10:21 PM UTC-5, Bruce wrote:
>
> On Sun, 1 Oct 2017 15:55:58 -0700 (PDT), "
> > wrote:
>
> >I'll just follow a Muriken recipe, thank you very much. No need to
> >start converting instructions before you even begin.
>
> Yes, it's a big and scary world out there! Did you know there are
> countries where people don't even speak English? That's so... so...
> so... Unamerican!
>
>
Sit down, get comfortable. I don't care if other countries speak
English or not.

On 10/1/2017 5:10 PM, Bruce wrote:
> On Sun, 1 Oct 2017 15:55:58 -0700 (PDT), "
> > wrote:
>
>> On Sunday, October 1, 2017 at 5:02:19 PM UTC-5, Bruce wrote:
>>>>
>>>> On 1-Oct-2017, "
>>>> > wrote:
>>>>>
>>>>> "Preheat the oven to 150C/gas mark 2." What in sam hill is a
>>>>> 'gas
>>>>> mark 2'?
>>>> Gas mark 2 = 150C 8-)
>>>
>>> As dapperly communicated with the slash in "Preheat the oven to
>>> 150C/gas mark 2."
>>>
>>>> Roughly, 300F
>>>
>>> There you go.
>>>
>>>
>> I'll just follow a Muriken recipe, thank you very much. No need to
>> start converting instructions before you even begin.
>
> Yes, it's a big and scary world out there! Did you know there are
> countries where people don't even speak English? That's so... so...
> so... Unamerican!
>

No matter, we avoid those uncivilized backwaters, ftmp...

On 10/1/2017 6:34 PM, Sqwertz wrote:
> rise*almost* that much

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On 10/1/2017 8:39 PM, wrote:
> On Sunday, October 1, 2017 at 6:10:21 PM UTC-5, Bruce wrote:
>>
>> On Sun, 1 Oct 2017 15:55:58 -0700 (PDT), "
>> > wrote:
>>
>>> I'll just follow a Muriken recipe, thank you very much. No need to
>>> start converting instructions before you even begin.
>>
>> Yes, it's a big and scary world out there! Did you know there are
>> countries where people don't even speak English? That's so... so...
>> so... Unamerican!
>>
>>
> Sit down, get comfortable. I don't care if other countries speak
> English or not.
>
I'm sure some folks who don't speak English could find this newsgroup if
they wanted to. Not too many people will reply in Sanskrit.

Hey, I did post a method for making a beef roast. The method is
American... as far as I know. The language is American English.

Jill

On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski > wrote:

>On 10/1/2017 3:35 PM, graham wrote:
>> Perhaps we can discuss food for a change! However, there are bound to be
>> disagreements on this one.
>>
>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>
>The recipe looks good, but you need metric beef for it.

No problem for us Canadians!

Doris

On Sun, 1 Oct 2017 13:49:17 -0700 (PDT), "
> wrote:

>On Sunday, October 1, 2017 at 3:09:42 PM UTC-5, Bruce wrote:
>>
>> On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski > wrote:
>>
>> >On 10/1/2017 3:35 PM, graham wrote:
>> >> Perhaps we can discuss food for a change! However, there are bound to be
>> >> disagreements on this one.
>> >>
>> >> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>> >
>> >The recipe looks good, but you need metric beef for it.
>>
>> How do you measure it? Ounces, cups, gallons?
>>
>>
>Pounds, ounces, teaspoon or tablespoons, etc. I suppose the author
>of this recipe assumed everyone has an oven like theirs.
>
>"Preheat the oven to 150C/gas mark 2." What in sam hill is a 'gas
>mark 2'?

There are resources online to help with stuff like this.

http://www.onlineconversion.com/

Doris

On 10/1/2017 9:15 PM, Doris Night wrote:
>> "Preheat the oven to 150C/gas mark 2." What in sam hill is a 'gas
>> mark 2'?
> There are resources online to help with stuff like this.

We prefer:

https://www.americastestkitchen.com/...best-prime-rib

On Sunday, October 1, 2017 at 10:15:36 PM UTC-5, Doris Night wrote:
>
> On Sun, 1 Oct 2017 13:49:17 -0700 (PDT), "
> > wrote:
> >
> >"Preheat the oven to 150C/gas mark 2." What in sam hill is a 'gas
> >mark 2'?
>
> There are resources online to help with stuff like this.
>
> http://www.onlineconversion.com/
>
> Doris
>
>
There are also recipes where I don't have to convert ANYTHING.

"graham" > wrote in message
news
> Perhaps we can discuss food for a change! However, there are bound to be
> disagreements on this one.
>
> http://www.telegraph.co.uk/food-and-...ct-roast-beef/

Hmmm... I tend to do pot roast and I like to cook the beef the day prior so
I can de-fat it. I usually cook it in some beef broth and onion. Also add
salt, pepper, parsley and a bay leaf. Sometimes add Italian seasoning. This
last time I used only a little broth, red wine, thyme and marjoram.

Cook on top of stove until tender, then cool overnight or at least a few
hours in the fridge and skim off the fat. If I don't have time to do that,
then I'll pour off the broth and use a de-fatting pitcher.

Usual veggies are potatoes, carrots and more onions. How I do it depends on
how much I make. This last time, I made quite a lot. I divided the veggies
into two baking dishes, adding the resulting broth/wine from the roast and
more beef broth and seasonings. I then added the meat back on top, but
cutting it into serving sized pieces. I did cover to bake it. By the time
the veggies were done, the meat was heated back through.

Another version that I sometimes do is in the Crockpot. This one uses tomato
sauce and beef broth. Italian seasonings. And along with the usual veggies,
I add chunks of bell peppers, celery and mushrooms. Never any leftovers of
that! I've actually had people call friends and family over to taste this
when I make

On Sun, 01 Oct 2017 23:13:40 -0400, Doris Night
> wrote:

>On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski > wrote:
>
>>On 10/1/2017 3:35 PM, graham wrote:
>>> Perhaps we can discuss food for a change! However, there are bound to be
>>> disagreements on this one.
>>>
>>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>>
>>The recipe looks good, but you need metric beef for it.
>
>No problem for us Canadians!
>
>Doris

Oddly enough, here's what I have always gone by, Julia Child and lo
and behold she added Centigrade yikes!!! (Of course she spent a lot
of time in France, so not surprising.)


2 ribs 4-5lbs
(1 ¾ -2 ¼ kg) 450-325F **
(230-170C) 60-70mins 120F/49C

3 ribs 7-8 1/2lbs
(3-3 ¼ kg) 325F/170C 1 ½-1 ¾ hrs 120F/49C

4 ribs 9-10 ½ lbs
(4-5 kg) 325F/170C 1 ¾-2 ¼ hrs 120F/49C

5 ribs 11-13 ½ lb
(5-6kg) 325F/170C 2 ¼-2 ¾ hrs. 120F/49C

6 ribs*** 14-16lb
(6 ¼ -7 ¼ kg) 325F/170C 3-3 ¼ hrs. 120F/49C

7ribs *** 16-18 ½ lbs
(7 ¼-8 ½ Kg) 325F/170C 3 ¼-4 hrs. 120F/49C

*Be sure your oven thermostat is correct, or your timing will be off

** Sear roast for 15 mins at the higher temp, 450deg then turn to
lower temp for the rest of the cooking

*** I do think you are better off with two 3 or 4 rib roasts than a
single 6-7 rib one simply because those last two ribs at the large end
are the least desirable; however, there is no denying the grandeur of
that one magnificent spread of meat.

Add 2 to 3 minutes more per pound for less rare beef (125F/52C) and
medium rare (130F/54C) and 5 to 6 minutes per pound more for medium
(140F/60C)


Julia Child's formula for her wonderful rib roasts - from Julia
Child's Menu Cookbook. #290834164975

On Sun, 1 Oct 2017 23:37:26 -0700 (PDT), "
> wrote:

>On Sunday, October 1, 2017 at 10:15:36 PM UTC-5, Doris Night wrote:
>>
>> On Sun, 1 Oct 2017 13:49:17 -0700 (PDT), "
>> > wrote:
>> >
>> >"Preheat the oven to 150C/gas mark 2." What in sam hill is a 'gas
>> >mark 2'?
>>
>> There are resources online to help with stuff like this.
>>
>> http://www.onlineconversion.com/
>>
>> Doris
>>
>>
>There are also recipes where I don't have to convert ANYTHING.

Life must be a struggle.

On 2017-10-02 5:18 AM, wrote:
> On Sun, 01 Oct 2017 23:13:40 -0400, Doris Night
> > wrote:
>
>> On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski > wrote:
>>
>>> On 10/1/2017 3:35 PM, graham wrote:
>>>> Perhaps we can discuss food for a change! However, there are bound to be
>>>> disagreements on this one.
>>>>
>>>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>>>
>>> The recipe looks good, but you need metric beef for it.
>>
>> No problem for us Canadians!
>>
>> Doris
>
> Oddly enough, here's what I have always gone by, Julia Child and lo
> and behold she added Centigrade yikes!!! (Of course she spent a lot
> of time in France, so not surprising.)
>
>
> 2 ribs 4-5lbs
> (1 ¾ -2 ¼ kg) 450-325F **
> (230-170C) 60-70mins 120F/49C
>
> 3 ribs 7-8 1/2lbs
> (3-3 ¼ kg) 325F/170C 1 ½-1 ¾ hrs 120F/49C
>
> 4 ribs 9-10 ½ lbs
> (4-5 kg) 325F/170C 1 ¾-2 ¼ hrs 120F/49C
>
> 5 ribs 11-13 ½ lb
> (5-6kg) 325F/170C 2 ¼-2 ¾ hrs. 120F/49C
>
> 6 ribs*** 14-16lb
> (6 ¼ -7 ¼ kg) 325F/170C 3-3 ¼ hrs. 120F/49C
>
> 7ribs *** 16-18 ½ lbs
> (7 ¼-8 ½ Kg) 325F/170C 3 ¼-4 hrs. 120F/49C
>
> *Be sure your oven thermostat is correct, or your timing will be off
>
> ** Sear roast for 15 mins at the higher temp, 450deg then turn to
> lower temp for the rest of the cooking
>
> *** I do think you are better off with two 3 or 4 rib roasts than a
> single 6-7 rib one simply because those last two ribs at the large end
> are the least desirable; however, there is no denying the grandeur of
> that one magnificent spread of meat.
>
> Add 2 to 3 minutes more per pound for less rare beef (125F/52C) and
> medium rare (130F/54C) and 5 to 6 minutes per pound more for medium
> (140F/60C)
>
>
> Julia Child's formula for her wonderful rib roasts - from Julia
> Child's Menu Cookbook. #290834164975
>
Here's yet another recipe by Heston Blumenthal that takes up to 6 hours
roasting at a very low temperature. A friend has tried this and you end
up with unbelievably tender but rare meat.

http://tiny.cc/b790ny

He also has a 72 hour sous vide method.
Graham

On Mon, 2 Oct 2017 05:51:47 -0600, graham > wrote:

>On 2017-10-02 5:18 AM, wrote:
>> On Sun, 01 Oct 2017 23:13:40 -0400, Doris Night
>> > wrote:
>>
>>> On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski > wrote:
>>>
>>>> On 10/1/2017 3:35 PM, graham wrote:
>>>>> Perhaps we can discuss food for a change! However, there are bound to be
>>>>> disagreements on this one.
>>>>>
>>>>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>>>>
>>>> The recipe looks good, but you need metric beef for it.
>>>
>>> No problem for us Canadians!
>>>
>>> Doris
>>
>> Oddly enough, here's what I have always gone by, Julia Child and lo
>> and behold she added Centigrade yikes!!! (Of course she spent a lot
>> of time in France, so not surprising.)
>>
>>
>> 2 ribs 4-5lbs
>> (1 ¾ -2 ¼ kg) 450-325F **
>> (230-170C) 60-70mins 120F/49C
>>
>> 3 ribs 7-8 1/2lbs
>> (3-3 ¼ kg) 325F/170C 1 ½-1 ¾ hrs 120F/49C
>>
>> 4 ribs 9-10 ½ lbs
>> (4-5 kg) 325F/170C 1 ¾-2 ¼ hrs 120F/49C
>>
>> 5 ribs 11-13 ½ lb
>> (5-6kg) 325F/170C 2 ¼-2 ¾ hrs. 120F/49C
>>
>> 6 ribs*** 14-16lb
>> (6 ¼ -7 ¼ kg) 325F/170C 3-3 ¼ hrs. 120F/49C
>>
>> 7ribs *** 16-18 ½ lbs
>> (7 ¼-8 ½ Kg) 325F/170C 3 ¼-4 hrs. 120F/49C
>>
>> *Be sure your oven thermostat is correct, or your timing will be off
>>
>> ** Sear roast for 15 mins at the higher temp, 450deg then turn to
>> lower temp for the rest of the cooking
>>
>> *** I do think you are better off with two 3 or 4 rib roasts than a
>> single 6-7 rib one simply because those last two ribs at the large end
>> are the least desirable; however, there is no denying the grandeur of
>> that one magnificent spread of meat.
>>
>> Add 2 to 3 minutes more per pound for less rare beef (125F/52C) and
>> medium rare (130F/54C) and 5 to 6 minutes per pound more for medium
>> (140F/60C)
>>
>>
>> Julia Child's formula for her wonderful rib roasts - from Julia
>> Child's Menu Cookbook. #290834164975
>>
>Here's yet another recipe by Heston Blumenthal that takes up to 6 hours
>roasting at a very low temperature. A friend has tried this and you end
>up with unbelievably tender but rare meat.
>
>http://tiny.cc/b790ny
>
>He also has a 72 hour sous vide method.
>Graham

Interesting to say the least - see you read the Guardian, so do I but
the quality is starting to noticeably fail, as with all paper
newspapers.

On 2017-10-02 7:00 AM, wrote:
> On Mon, 2 Oct 2017 05:51:47 -0600, graham > wrote:
>
>> On 2017-10-02 5:18 AM, wrote:
>>> On Sun, 01 Oct 2017 23:13:40 -0400, Doris Night
>>> > wrote:
>>>
>>>> On Sun, 1 Oct 2017 15:53:04 -0400, Ed Pawlowski > wrote:
>>>>
>>>>> On 10/1/2017 3:35 PM, graham wrote:
>>>>>> Perhaps we can discuss food for a change! However, there are bound to be
>>>>>> disagreements on this one.
>>>>>>
>>>>>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>>>>>
>>>>> The recipe looks good, but you need metric beef for it.
>>>>
>>>> No problem for us Canadians!
>>>>
>>>> Doris
>>>
>>> Oddly enough, here's what I have always gone by, Julia Child and lo
>>> and behold she added Centigrade yikes!!! (Of course she spent a lot
>>> of time in France, so not surprising.)
>>>
>>>
>>> 2 ribs 4-5lbs
>>> (1 ¾ -2 ¼ kg) 450-325F **
>>> (230-170C) 60-70mins 120F/49C
>>>
>>> 3 ribs 7-8 1/2lbs
>>> (3-3 ¼ kg) 325F/170C 1 ½-1 ¾ hrs 120F/49C
>>>
>>> 4 ribs 9-10 ½ lbs
>>> (4-5 kg) 325F/170C 1 ¾-2 ¼ hrs 120F/49C
>>>
>>> 5 ribs 11-13 ½ lb
>>> (5-6kg) 325F/170C 2 ¼-2 ¾ hrs. 120F/49C
>>>
>>> 6 ribs*** 14-16lb
>>> (6 ¼ -7 ¼ kg) 325F/170C 3-3 ¼ hrs. 120F/49C
>>>
>>> 7ribs *** 16-18 ½ lbs
>>> (7 ¼-8 ½ Kg) 325F/170C 3 ¼-4 hrs. 120F/49C
>>>
>>> *Be sure your oven thermostat is correct, or your timing will be off
>>>
>>> ** Sear roast for 15 mins at the higher temp, 450deg then turn to
>>> lower temp for the rest of the cooking
>>>
>>> *** I do think you are better off with two 3 or 4 rib roasts than a
>>> single 6-7 rib one simply because those last two ribs at the large end
>>> are the least desirable; however, there is no denying the grandeur of
>>> that one magnificent spread of meat.
>>>
>>> Add 2 to 3 minutes more per pound for less rare beef (125F/52C) and
>>> medium rare (130F/54C) and 5 to 6 minutes per pound more for medium
>>> (140F/60C)
>>>
>>>
>>> Julia Child's formula for her wonderful rib roasts - from Julia
>>> Child's Menu Cookbook. #290834164975
>>>
>> Here's yet another recipe by Heston Blumenthal that takes up to 6 hours
>> roasting at a very low temperature. A friend has tried this and you end
>> up with unbelievably tender but rare meat.
>>
>> http://tiny.cc/b790ny
>>
>> He also has a 72 hour sous vide method.
>> Graham
>
> Interesting to say the least - see you read the Guardian, so do I but
> the quality is starting to noticeably fail, as with all paper
> newspapers.
>
I read it for the news but very carefully for their opinions, many of
which I find disagreeable - particularly on the Oil Sands and their
"Leave it in the ground" campaign.

On Mon, 2 Oct 2017 07:42:47 -0600, graham > wrote:

>On 2017-10-02 7:00 AM, wrote:
>>>>
>>> Here's yet another recipe by Heston Blumenthal that takes up to 6 hours
>>> roasting at a very low temperature. A friend has tried this and you end
>>> up with unbelievably tender but rare meat.
>>>
>>> http://tiny.cc/b790ny
>>>
>>> He also has a 72 hour sous vide method.
>>> Graham
>>
>> Interesting to say the least - see you read the Guardian, so do I but
>> the quality is starting to noticeably fail, as with all paper
>> newspapers.
>>
>I read it for the news but very carefully for their opinions, many of
>which I find disagreeable - particularly on the Oil Sands and their
>"Leave it in the ground" campaign.

I am reading more for UK news, my cousin used to be their Moscow
correspondent. Then he wrote a book about Assange and in Cold War
style was grabbed and taken to the airport and put on a plane back to
London. So he then wrote a book about the Litvinenko poisoning that
was very thrilling, read like the spy story it was, but it wasn't
fiction He only free lances for them now, says no money left in
full time because of lack of sales.

> wrote in message
...
> On Sunday, October 1, 2017 at 10:15:36 PM UTC-5, Doris Night wrote:
>>
>> On Sun, 1 Oct 2017 13:49:17 -0700 (PDT), "
>> > wrote:
>> >
>> >"Preheat the oven to 150C/gas mark 2." What in sam hill is a 'gas
>> >mark 2'?
>>
>> There are resources online to help with stuff like this.
>>
>> http://www.onlineconversion.com/
>>
>> Doris
>>
>>
> There are also recipes where I don't have to convert ANYTHING.


So true.

Cheri

On 10/2/2017 5:25 AM, Bruce wrote:
> On Sun, 1 Oct 2017 23:37:26 -0700 (PDT), "
> > wrote:
>
>> On Sunday, October 1, 2017 at 10:15:36 PM UTC-5, Doris Night wrote:
>>>
>>> On Sun, 1 Oct 2017 13:49:17 -0700 (PDT), "
>>> > wrote:
>>>>
>>>> "Preheat the oven to 150C/gas mark 2." What in sam hill is a 'gas
>>>> mark 2'?
>>>
>>> There are resources online to help with stuff like this.
>>>
>>> http://www.onlineconversion.com/
>>>
>>> Doris
>>>
>>>
>> There are also recipes where I don't have to convert ANYTHING.
>
> Life must be a struggle.
>

Endless snark, as ever...

"Ed Pawlowski" wrote in message ...

On 10/1/2017 3:35 PM, graham wrote:
> Perhaps we can discuss food for a change! However, there are bound to be
> disagreements on this one.
>
> http://www.telegraph.co.uk/food-and-...ct-roast-beef/

The recipe looks good, but you need metric beef for it.

==

lol

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

"Bruce" wrote in message ...

On Sun, 1 Oct 2017 23:37:26 -0700 (PDT), "
> wrote:

>On Sunday, October 1, 2017 at 10:15:36 PM UTC-5, Doris Night wrote:
>>
>> On Sun, 1 Oct 2017 13:49:17 -0700 (PDT), "
>> > wrote:
>> >
>> >"Preheat the oven to 150C/gas mark 2." What in sam hill is a 'gas
>> >mark 2'?
>>
>> There are resources online to help with stuff like this.
>>
>> http://www.onlineconversion.com/
>>
>> Doris
>>
>>
>There are also recipes where I don't have to convert ANYTHING.

Life must be a struggle.

==

;-)



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

On 10/2/2017 9:17 AM, Ophelia wrote:
> "Ed Pawlowski"Â* wrote in message ...
>
> On 10/1/2017 3:35 PM, graham wrote:
>> Perhaps we can discuss food for a change! However, there are bound to
>> be disagreements on this one.
>>
>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>>
>
> The recipe looks good, but you need metric beef for it.
>
> ==
>
> lol
>

And an imperial litre of box wine to chase it down after you blow the
temp. conversions.

"Casa de Masa" > wrote in message
news
> On 10/2/2017 9:17 AM, Ophelia wrote:
>> "Ed Pawlowski"Â wrote in message ...
>>
>> On 10/1/2017 3:35 PM, graham wrote:
>>> Perhaps we can discuss food for a change! However, there are bound to be
>>> disagreements on this one.
>>>
>>> http://www.telegraph.co.uk/food-and-...ct-roast-beef/
>>
>> The recipe looks good, but you need metric beef for it.
>>
>> ==
>>
>> lol
>>
>
> And an imperial litre of box wine to chase it down after you blow the
> temp. conversions.


LOL