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      12-26-2019, 06:19 PM   #749
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Originally Posted by jiggz View Post
^^ nailed that prime rib
I put horseradish mustard on top the night before roasting my prime rib, but not with this sweet piece of prime grade meat.
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      12-26-2019, 07:23 PM   #750
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Did a bigger roast than we really needed, so we’ll be doing round two with the leftovers tonight.

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      12-31-2019, 05:35 PM   #751
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      12-31-2019, 07:02 PM   #752
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Tonight will be surf and turf.
8 oz filets
6 oz lobster tails
Roasted russet potatoes
Sautéed broccoli, carrots, & onions

Homemade lava cakes for dessert

Pictures to follow
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      12-31-2019, 07:09 PM   #753
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Quote:
Originally Posted by Captain Blood View Post
Tonight will be surf and turf.
8 oz filets
6 oz lobster tails
Roasted russet potatoes
Sautéed broccoli, carrots, & onions

Homemade lava cakes for dessert

Pictures to follow
Nice. Sounds like quite an undertaking. We just finished our filets and working on finishing up the wine.
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      12-31-2019, 08:41 PM   #754
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Quote:
Originally Posted by RickFLM4 View Post
Nice. Sounds like quite an undertaking. We just finished our filets and working on finishing up the wine.
Damn those steaks look good!
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      12-31-2019, 09:32 PM   #755
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      12-31-2019, 10:40 PM   #756
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I *hate* this damn thread. Always shows me what I'm missing.

Yes, that's the green-eyed monster in me showing through. Maybe when I retire in a few years I'll take some cooking classes and learn how to do something besides boil water.
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      01-01-2020, 01:43 AM   #757
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Originally Posted by Captain Blood View Post
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I need more Surf in the new year. Been a while, but need to throw a feel tails in the sous vide. Done that way is awesome. Butter and some fresh tarragon is all you need. Makes great lobster rolls too...
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      01-02-2020, 11:20 AM   #758
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I *hate* this damn thread. Always shows me what I'm missing.

Yes, that's the green-eyed monster in me showing through. Maybe when I retire in a few years I'll take some cooking classes and learn how to do something besides boil water.
Yup plan that seriously if you care about food taste and quality (not to mention you can have a very nice glass of wine or anything alcohol related and not worrying about DUI). Nothing beat having a fine piece of meat or meal made by yourself or a family member and enjoying them at your own pace.

Notice I don't mention about the cost because it is not cheaper once you nail your skill and technique and start getting more expensive meat
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      01-02-2020, 11:40 AM   #759
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Originally Posted by MKSixer View Post
Gumbo tonight. Will post pictures later!
You didn't post yours......

so I dug up one of mine from earlier.....
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      01-02-2020, 12:18 PM   #760
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Originally Posted by andrewmr View Post
You didn't post yours......

so I dug up one of mine from earlier.....
Thanks for backfilling me! I forgot to take one!!
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      01-02-2020, 07:48 PM   #761
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I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.
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      01-02-2020, 08:39 PM   #762
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Quote:
Originally Posted by RickFLM4 View Post
I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.
Good info here - https://www.seriouseats.com/2019/07/...ng-boards.html
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      01-02-2020, 08:45 PM   #763
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A big thank you to Violator for the excellent bottle of wine...

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      01-02-2020, 11:15 PM   #764
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Quote:
Originally Posted by RickFLM4 View Post
I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don't have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I'm sure someone here has accumulated some knowledge they can share.
I'm still using the pig I cut out in junior high school back in 1979.

For the rest of the time after that class, the teacher called me into the beginning of each class to show off how I almost sanded off my pinky with a belt sander on said pig
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      01-03-2020, 09:06 AM   #765
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Quote:
Originally Posted by RickFLM4 View Post
I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.
I just got a new Boos for roasts.

For prep, I just use the plastics.
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      01-03-2020, 11:20 AM   #766
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Quote:
Originally Posted by RickFLM4 View Post
I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.
We have been getting and replacing with new boards 2-3 times a year (one for raw meat, one for cooked, and one for veggies and fruits) from Home Goods instead of getting an expensive one and use it for few years like some folks do. Just FEEL more sanitized that way.
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      01-03-2020, 11:32 AM   #767
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Quote:
Originally Posted by AlpineWhite_SJ View Post
Thanks. That’s one of the sites that got me thinking of getting a wood board.
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      01-03-2020, 11:34 AM   #768
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Quote:
Originally Posted by KenB925 View Post
I just got a new Boos for roasts.

For prep, I just use the plastics.
Presumably you like the Boos?
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      01-03-2020, 11:36 AM   #769
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Quote:
Originally Posted by bd307 View Post
We have been getting and replacing with new boards 2-3 times a year (one for raw meat, one for cooked, and one for veggies and fruits) from Home Goods instead of getting an expensive one and use it for few years like some folks do. Just FEEL more sanitized that way.
That similar to what we do now, with Oxo boards, although replacements are more like 1x / year. A good wood board should last many years with proper care.
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      01-03-2020, 11:57 AM   #770
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Originally Posted by RickFLM4 View Post
That similar to what we do now, with Oxo boards, although replacements are more like 1x / year. A good wood board should last many years with proper care.
Embarrassingly, I should probably be looking into getting a quality board too. Use plastic ikea boards for uncooked meats/fish/poultry and do cooked food and vegetables on a OXO bamboo cutting board. https://www.amazon.com/OXO-Grips-12-.../dp/B001QTVT3G I feel like it really dulls the knives though.

For carving and slicing pizzas, we've had a Crate and Barrel board that was a wedding gift. https://www.crateandbarrel.com/maple...-board/s315202 It's held up pretty well for the price.

Disinfect with white vinegar spray to kill bacteria and treat them well with regular oilings and a good wood board should last basically forever.
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