Thursday, December 20, 2012's what's for dinner!

Well at least, for Christmas dinner this year.

I didn't order a Giordano's stuffed pizza this year for Christmas, even though the prices have dropped considerably - they are offering to ship 4 pizzas for under $100 now.  It's the best pizza that I've ever had.  A Chicago-style pizza, with a bottom crust, then cheese, then a top crust, then sauce and toppings.  VERY filling! We first found them when we were in Orlando for a computer conference, we went to Giordano's over by the hotel we were staying at.  Wow! what a find!

For Christmas this year, I'm making a beef roast - a nice prime rib roast, and I've used this rub before when I made one years ago - this rub is excellent on beef.  It comes from HEB grocery's website, under "recipes".

Prep Time:
10 minutes
seasons 3-4 lb.

1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper


Combine all ingredients and mix well.

Beef may be roasted immediately or wrapped tightly in plastic wrap and "cured" in the refrigerator overnight.

From James Beard's American Cookery:

To buy beef for roasting:

Look for cherry red, well-trimmed beef with good marbling in it and with creamy fat.  It should be US Choice or Prime.  Estimate 3/4 to 1 pound of meat per person, especially if there is much bone. Have no fear of leftover roast.

The first three ribs are considered the best, a larger roast would be first five ribs, well-trimmed, so that carving will be easy.  This means a "7 inch cut" with the short rib section cut off and the chine bone, back cord, and feather bone removed.  It is wise to have the roast barded with an extra piece of suet.

Low-heat method: This works successfully with beef that is well fatted. Place the roast on a rack in a shallow pan, and rub it well with freshly ground pepper, and,. if you choose, a little rosemary or thyme or garlic. (or use the above rub).  Preheat the oven to 180 or 200 degrees, and place the roast in the oven bone-side down.  Allow it to roast without basting approximately 23 to 24 minutes per pound, until it achieves an internal temperature of 120 to 125 degrees for rare meat; or for medium, approximately 28 minutes per pound until it achieves an internal temperature of 140 degrees.  Salt the roast, remove it from the oven, and allow it to settle about 10 minutes before carving.

Medium-heat method: This is more or less the standard method.  Preheat the oven to 300 or 325 degrees. Prepare the roast as above.  Roast, allowing 15 to 17 minutes per pound for rare (meat thermometer 120 to 125 degrees) or 17 to 20 minutes per pound for medium rare (meat thermometer 140 degrees).  Allow the roast to stand 10 minutes before carving.

Searing method: Preheat the oven to 425 to 450 degrees.  Prepare the meat as above.  Roast 30 minutes.  Reduce the heat to 325 degrees and continue to roast, allowing about 12 minutes per pound for rare (meat thermometer 120 to 125 degrees) or 14 to 15 minutes per pound for medium (meat thermometer 140 degrees.  Allow it to stand 10 minutes before carving.


Wednesday, December 5, 2012

Licensing smokers?

Go figure.. the nosy nannies are at it again...this time, suggesting smokers get licensed by the government to buy cigarettes.  Can you say "black market"? 

I quit smoking over 24 years ago - I really don't care for smoking, and I think it STINKS...but I'm not saying that other people cannot smoke if they wish.  

Some nutjobs academics out of Australia are suggesting that smokers be licensed, and have to pay the government for the amount of cigarettes they buy.   The whole argument is found here

Remember the liberals were all about "get the government out of our bedrooms"? Now they're wanting to regulate pretty much every doggone behavior.