To fuck or to cook?

[Fugee]

Originally posted by Captain
What do you do with the cream cheese?

This is a "layered" salad. First you make one package of jello and put the mandarin oranges in it and then put it in the ring mold (Tupperware, of course!). Then you chill that until it is at least sort of firm. Then you make the other package of jello and whisk the cream cheese into microscopic pieces in the jello and pour that into the mold. So when you unmold it, the bottom layer is opaque and the top layer is clear with fruit. Very Minnesotan.

At least it isn't the dreaded orange jello** with grated carrots or the even more dreaded lime jello with grated celery. My aunt Carole sprang the latter one on us when my next younger brother and I were too young to know of such treachery and assumed it was crushed pineapple.

I hear tell that some Minnesota MOT mothers sneak even nastier surprises in their jello -- shredded gefilte fish. Oh the horror!

**(I suspect the Midwest, or even Minnesota specifically has a higher per capita consumption of jello than the rest of the country.)

[Sparklehorse]

Originally posted by Fugee
I love Cook's Illustrated. Their recipe for Cranberry Nut Bread is verrrrrrry good. I also got a blue ribbon at the State Fair for my carrot cake made from their recipe.

I think I'm a chef/baker groupie. Nick Malgieri is doing a couple cooking classes here in town and I'm going to take the chocolate one. I have three of his cookbooks I'll bring to get autographed.

Cook's has a really good holiday baking special edition this year. Even though I subscribe, I had to buy it on the newsstand. I'm making the pecan sandies as part of my Christmas cookies and it seems like an excellent recipe. I am burning through pounds of walnuts and pecans this year.

[ltl/fb]

Originally posted by Fugee
This is a "layered" salad. First you make one package of jello and put the mandarin oranges in it and then put it in the ring mold (Tupperware, of course!). Then you chill that until it is at least sort of firm. Then you make the other package of jello and whisk the cream cheese into microscopic pieces in the jello and pour that into the mold. So when you unmold it, the bottom layer is opaque and the top layer is clear with fruit. Very Minnesotan.

At least it isn't the dreaded orange jello** with grated carrots or the even more dreaded lime jello with grated celery. My aunt Carole sprang the latter one on us when my next younger brother and I were too young to know of such treachery and assumed it was crushed pineapple.

I hear tell that some Minnesota MOT mothers sneak even nastier surprises in their jello -- shredded gefilte fish. Oh the horror!

**(I suspect the Midwest, or even Minnesota specifically has a higher per capita consumption of jello than the rest of the country.)

A college roommate from Colorado sprung her aged aunt (or grandmother??) on us for Easter one year and I encountered the carrot-ed jello for the first time. Ugh. Our Transylvanian-transplanted-to-Illinois roommate was also unfamiliar with the substance. We commiserated later.

[robustpuppy]

Originally posted by ltl/fb
A college roommate from Colorado sprung her aged aunt (or grandmother??) on us for Easter one year and I encountered the carrot-ed jello for the first time. Ugh. Our Transylvanian-transplanted-to-Illinois roommate was also unfamiliar with the substance. We commiserated later.

My ex's mother used to make the green jello and celery thing every Christmas and we were expected to eat it becaue it was tradition. I learned that it was better to take a spoonful than to cement my rep as a picky-eating, tradition-snubbing, ungracious guest. The funny thing about it was that his dad was a very good cook and all the other food consumed over the holidays was, without exception, excellent.

The other holiday tradition was the donning of holiday-themed garb. For the men this entailed Christmas tree ties or Santa socks or vice versa or both. For women this meant an embroidered sweater or vest with big felt Christmas trees or a Santa or Mrs. Claus or reindeer. I declined to wear such a sartorial atrocity one year and unwittingly started a mini-rebellion in the family when my ex's sister said, if RP isn't going to wear it, neither am I.
I wasn't really his mom's favorite at that point. Again, the funny thing about it is that otherwise she dressed very tastefully, and except for those two weird traditions, they did a great job on Christmas.

What does everyone here usually eat on Christmas eve? My mother sometimes made duck, but I found it too greasy. I'm thinking of what I might want as my traditional Christmas eve dinner, and I'm thinking beef. I've never made a standing rib roast -- any good? Worth the trouble? How small do they come?

[Replaced_Texan]

Originally posted by Sparklehorse
Cook's has a really good holiday baking special edition this year. Even though I subscribe, I bought on the newsstand. I'm making the pecan sandies as part of my Christmas cookies and it seems like an excellent recipe. I am burning through pounds of walnuts and pecans this year.

I have it on good information (i.e., i put it in her basket and said, "buy this for me") that I'll be getting this cookbook for Christmas from my mom. I can't wait to try it out.

[baltassoc]

Originally posted by robustpuppy
My ex's mother used to make the green jello and celery thing every Christmas and we were expected to eat it becaue it was tradition. I learned that it was better to take a spoonful than to cement my rep as a picky-eating, tradition-snubbing, ungracious guest. The funny thing about it was that his dad was a very good cook and all the other food consumed over the holidays was, without exception, excellent.

The other holiday tradition was the donning of holiday-themed garb. For the men this entailed Christmas tree ties or Santa socks or vice versa or both. For women this meant an embroidered sweater or vest with big felt Christmas trees or a Santa or Mrs. Claus or reindeer. I declined to wear such a sartorial atrocity one year and unwittingly started a mini-rebellion in the family when my ex's sister said, if RP isn't going to wear it, neither am I.
I wasn't really his mom's favorite at that point. Again, the funny thing about it is that otherwise she dressed very tastefully, and except for those two weird traditions, they did a great job on Christmas.

What does everyone here usually eat on Christmas eve? My mother sometimes made duck, but I found it too greasy. I'm thinking of what I might want as my traditional Christmas eve dinner, and I'm thinking beef. I've never made a standing rib roast -- any good? Worth the trouble? How small do they come?

A standing rib roast is a bunch of rib-eye steaks not cut up and with the bone still in. You should be able to get one as small as four ribs (about four pounds). You can get smaller, but that's about the smallest you want to get to have it cook like a roast. It's a bit much for two people, but you wouldn't have more than one or two meals worth of leftovers. It would easily feed four, with typical holiday meal accompaniment.

Cooking one is very easy. Start it at 500 for 10 minutes, drop it to 300 (or even 275) for whatever it says in the cookbook (or better yet, put in a remote thermometer and just cook it until done - just don't put in the thermometer until the oven has cooled down to below about 425 - just trust me). Particularly good with roasted root vegetables (see above).

Or you can use this recipe, which flips the order of the really hot and barely hot oven:
http://www.foodnetwork.com/food/reci..._17372,00.html
(The aging works, as does the terra cotta pot, but neither is strictly necessary)

[taxwonk]

Originally posted by robustpuppy
What does everyone here usually eat on Christmas eve? My mother sometimes made duck, but I found it too greasy. I'm thinking of what I might want as my traditional Christmas eve dinner, and I'm thinking beef. I've never made a standing rib roast -- any good? Worth the trouble? How small do they come?

A standing rib roast is an excellent idea. I recommend you prepare it very simply. A four rib roast will work perfectly for a smaller family, yielding enough leftovers for prime rib sandwiches the next day.

Sprinkle the roast with kosher salt and cracked black pepper, then let it come to room temperature while the oven preheats. Let it sit for about 20 minutes. The oven will hit temperature long before that, but you want it to be at a sustained temp for a while since the roast will immediately drop the temperature and this effect will increase the colder the roast is and the shorter the time the oven was at temperature.

If you have a probe thermometer, set it to 100 degrees and cook the roast at 250 until the alarm goes off. If you don't have a probe thermometer, about 25-30 minutes per pound at 250 will get you there. Take the roast out and tent with foil while you heat the oven to 500 degrees.

Again, let the oven reach 500 and go for a while, to make sure you cam maintain the highest temp possible. Then put the roast in for about another half hour, or until the internal temperature is at 120 degrees for medium rare. This will help you get a nice brown crust, which is the key to a really excellent rib roast.

Tent the finished roast with foil for about 20 minutes once it's out of the oven, to allow the juices to resettle. The carryover will raise the temperature of the roast to about 130, a nice medium rare.

Slicing with the ribs will give you servings that should weigh in at around 10-12 ounces. For smaller portions, Use the carving knife to slice off the ribs before slicing for service. The ribs are delicious on their own, or they make an incredible stock.

[taxwonk]

Originally posted by baltassoc
A standing rib roast is a bunch of rib-eye steaks not cut up and with the bone still in. You should be able to get one as small as four ribs (about four pounds). You can get smaller, but that's about the smallest you want to get to have it cook like a roast. It's a bit much for two people, but you wouldn't have more than one or two meals worth of leftovers. It would easily feed four, with typical holiday meal accompaniment.

Cooking one is very easy. Start it at 500 for 10 minutes, drop it to 300 (or even 275) for whatever it says in the cookbook (or better yet, put in a remote thermometer and just cook it until done - just don't put in the thermometer until the oven has cooled down to below about 425 - just trust me). Particularly good with roasted root vegetables (see above).

Or you can use this recipe, which flips the order of the really hot and barely hot oven:
http://www.foodnetwork.com/food/reci..._17372,00.html
(The aging works, as does the terra cotta pot, but neither is strictly necessary)

McGee's book on the science of cooking and personal experience have taught me that if you start high and turn the oven down, the roast will dry out a LOT more than going the other way.

Alton's terra cotta thing is just silly. Yes, it works, but it's not a noticable enough improvement to justify the substantially increased risk of either serious burns or a cracked pot ruingin your roast.

[baltassoc]

Originally posted by taxwonk
McGee's book on the science of cooking and personal experience have taught me that if you start high and turn the oven down, the roast will dry out a LOT more than going the other way.

Alton's terra cotta thing is just silly. Yes, it works, but it's not a noticable enough improvement to justify the substantially increased risk of either serious burns or a cracked pot ruingin your roast.

Depends how crappy your oven is. The pot evens out the heat, which is more important at the lower temperatures. Those of us who live in apartments furnished by the landlord with the cheapest, most beat-ass oven possible may find it more helpful than people with better equipment to start with.

That being said, it ain't worth the terracotta pot. Notice that otherwise the recipe is essentially the same as yours.

[Replaced_Texan]

Originally posted by robustpuppy
What does everyone here usually eat on Christmas eve? My mother sometimes made duck, but I found it too greasy. I'm thinking of what I might want as my traditional Christmas eve dinner, and I'm thinking beef. I've never made a standing rib roast -- any good? Worth the trouble? How small do they come?

There's been talk of a spiral ham from my mom, but I think that the beef eaters will prevail and we'll end up with a prime rib. I think it may hinge on whether or not my uncle decides to send a ham.

[taxwonk]

Originally posted by baltassoc
That being said, it ain't worth the terracotta pot. Notice that otherwise the recipe is essentially the same as yours.

I did notice that. And I certainly didn't mean to rub in the fact that you have a crappy oven and I have a shiny new stainless steel one. In the spirit of the season, if you are going to be around, let me know and I will invite you out for a standing rib roast. You can even bring a guest, if she promises to keep the fist dildo away from the kids.

[bold_n_brazen]

Originally posted by robustpuppy


What does everyone here usually eat on Christmas eve?

Chinese.

Although this year, I'm thinking of opting for hibachi.

[Flinty_McFlint]

Originally posted by taxwonk
A standing rib roast is an excellent idea. I recommend you prepare it very simply. A four rib roast will work perfectly for a smaller family, yielding enough leftovers for prime rib sandwiches the next day.

Sprinkle the roast with kosher salt and cracked black pepper, then let it come to room temperature while the oven preheats. Let it sit for about 20 minutes. The oven will hit temperature long before that, but you want it to be at a sustained temp for a while since the roast will immediately drop the temperature and this effect will increase the colder the roast is and the shorter the time the oven was at temperature.

If you have a probe thermometer, set it to 100 degrees and cook the roast at 250 until the alarm goes off. If you don't have a probe thermometer, about 25-30 minutes per pound at 250 will get you there. Take the roast out and tent with foil while you heat the oven to 500 degrees.

Again, let the oven reach 500 and go for a while, to make sure you cam maintain the highest temp possible. Then put the roast in for about another half hour, or until the internal temperature is at 120 degrees for medium rare. This will help you get a nice brown crust, which is the key to a really excellent rib roast.

Tent the finished roast with foil for about 20 minutes once it's out of the oven, to allow the juices to resettle. The carryover will raise the temperature of the roast to about 130, a nice medium rare.

Slicing with the ribs will give you servings that should weigh in at around 10-12 ounces. For smaller portions, Use the carving knife to slice off the ribs before slicing for service. The ribs are delicious on their own, or they make an incredible stock.

Ok, confession time. I have one of those ron popeil rotisseries (wedding gift), and goddammit if it doesn't cook prime rib like a champ. Lawry's seasoning salt, rock salt on the drip pan, 12-13 mins a pound, and you're set. I am always amazed how nicely it comes out.

[taxwonk]

Originally posted by Flinty_McFlint
Ok, confession time. I have one of those ron popeil rotisseries (wedding gift), and goddammit if it doesn't cook prime rib like a champ. Lawry's seasoning salt, rock salt on the drip pan, 12-13 mins a pound, and you're set. I am always amazed how nicely it comes out.

Rotisseries are actually the best way to roast almost any kind of meat or fowl. It's the way they were originally cooked and roasting is one of the few cooking methods that hasn't improved with time.

[ltl/fb]

Originally posted by Replaced_Texan
There's been talk of a spiral ham from my mom, but I think that the beef eaters will prevail and we'll end up with a prime rib. I think it may hinge on whether or not my uncle decides to send a ham.

Do y'all all have the fancy meal Xmas eve? We have fancy meal on Xmas day. Xmas eve is traditionally middle eastern takeout. Mmmmmm, shawerma.

Xmas day is prime rib with yorkshire pudding in my family of origin, and goose with stuffing in the other family involved in Xmas dinner. So now we have both.