Christmas Holiday Spirit? 2016 / Cooking / Plans? / Thoughts??

NormM wrote:Charlie got me a couple of cooking things for Christmas. Here they are.  Instant Pot is an electric pressure cooker that can also make yogurt, cook rice, saute, slow cook and a few more things I don't know about yet.  The pan is Aus-Ion made in Austrailia.

Let me know how you like your Instant Pot Norm.. some friends of mine are crazy about it, one of them bought 4 pots  I don't know what she used with them... I still like my slow cooking, I mean, spending time cooking with usual method, prepping, stirring and waiting for them to be done, I enjoy cooking and I have plenty of time to cook.. I don't know, maybe someday I'm going to buy it too, who knows..

Crybaby wrote:

Imelda wrote:Merry Christmas to you and Brian too, I hope you have a good time.. Thank you for your kind words.. at my home, I always try to help my mom doing errand too, I think of my mother in-law as my own mom, I'm happy to help out, I told Dirk that I don't mean to take over everything she usually does, on Christmas day's dinner, I'll let her in charge in cooking, usually she put a big chunk of ham/beef n slow cooker, simple, I'll help with salad and clean up later

One time she said: 'Imelda, you are a jewel" Dirk heard it, so since then I would not let Dirk forget it   

Sounds like you are indeed a jewel and Dirk already knows it, too!  It's nice you're considerate about not taking over everything your MIL usually does, as it's hard for moms to let go a lot of times.  My mom had no problem, as she was used to me cooking and loved letting me do it but I could tell Brian's mom, though she was having a hard time managing cooking for a crowd, was also nervous about some other woman cooking most of the dinner and getting the compliments.  Believe me, I tread lightly so she wouldn't feel left out but I could tell how relieved she was not to have to cook the whole dinner anymore.  

Imelda wrote:here is my ribs.. I got i t out, thinking to trim it, but thought better to keep the fat on... I told Dirk to set alarm at 7 am tomorrow ( we are late riser ), he gave me "that" look    I want to take the ribs out and let it sit to the room temperature for an hour, rub the spice ( I'm using butter, garlic, thyme, dill dried onion and black pepper ), let it sit for 1 hour, then roast it, we'll see how it turns out... I have my fingers crossed

Your spice rub sounds super, Imelda.  I think you were smart to leave that little bit of fat on, too.  Usually a fat cap will help such a lean roast stay moist.  All someone really needs to ensure a perfect standing rib roast is a well working thermometer!  

You're probably either on the way to your in-laws's house right noq or are there already.  Merry Christmas to you, Dirk and your families!  I hope y'all have a lovely holiday.

Merry Christmas to you too, I hope you have a wonderful holiday as well... we had a good time, Dirk's brother and his wife came and visit from CA, his little sister loves 5 miles away from his parents' house, my sister and her family came from Katy, Texas, we all gathered and had dinner together, my ribs was a hit, all of them liked it.. they liked raw, I and my little niece had to nuke our ribs 1 minute in microwave to make it suitable for our taste

That morning I was online and found the easier way to roast it, it was from Cook Country site.. it roast for 2 hours on 250'F, covered with foil for 1 hour, after I roasted it for 2 hours, the temp inside was 120'F, then I covered it tight with thick foil and put it in insulated lunch basket.. we had dinner at 4 o'clock, when I opened the foil, it was still warm, I reheated it with broiling it on high for 5 minutes, it turned out juice and still very pink, perfect for the crowd

I did not take a good picture, this was from Dirk's plate, I made some red wine gravy and they loved it


this one was mine, not much pink left

bethk wrote:OK, so I'm here to tell about the "# lb. of standing rib roast times 5 minutes at 500° then turn off the oven and let it alone for 2 hours" method of cooking.

IT WORKS!!!!!

Man, I was sweating bullets, believe me.  I mean, I was messin' around with $160 hunk-o-beef paid for by my BFF's husband.....I did NOT want to screw it up and disappoint 9 people sitting around the table and have them all stare at me and I'd know they would think I was a real jerk!

But it was perfect as far as anyone was concerned.  

I was surprised, however, that the roast shrunk by about 50% of the length from raw to cooked.  I should have taken a 'before' pic but I didn't think about it.

Here it is out of the oven and ready to slice (with an electric knife).....The crust was really flavorful.  I ended up using fresh chopped thyme & some dry rosemary mixed into a softened stick of butter and slathered all over the roast, then liberally sprinkled with salt & pepper ~ on to a rack in a foil covered roasting pan (no sense in scrubbing when you can just fold & toss!).



Of course I announced, "WAIT!  I need a picture!"   And everyone just sat still......Hahahahaha



My plate.  I was so disappointed but it was the same as always.  I took a bite of each item to see how it tasted, checking for seasoning, etc., but was unable to eat my meal....Twice baked potatoes, glazed carrots, Brussels sprouts w/bacon, green bean casserole and Fresh Market herb knot rolls.



And here are the little Raspberry Mousse Chocolate Cups I made for dessert.  Marcie made apple pie and brought a sweet potato pie that no one even tasted.

Bugster2 wrote:Is there a good electric knife anyone can recommend?

Imelda HL wrote:

[b][color=#009900]Merry Christmas to you too, I hope you have a wonderful holiday as well... we had a good time, Dirk's brother and his wife came and visit from CA, his little sister loves 5 miles away from his parents' house, my sister and her family came from Katy, Texas, we all gathered and had dinner together, my ribs was a hit, all of them liked it.. they liked raw, I and my little niece had to nuke our ribs 1 minute in microwave to make it suitable for our taste

That morning I was online and found the easier way to roast it, it was from Cook Country site.. it roast for 2 hours on 250'F, covered with foil for 1 hour, after I roasted it for 2 hours, the temp inside was 120'F, then I covered it tight with thick foil and put it in insulated lunch basket.. we had dinner at 4 o'clock, when I opened the foil, it was still warm, I reheated it with broiling it on high for 5 minutes, it turned out juice and still very pink, perfect for the crowd

I made some red wine gravy and they loved it

Imelda HL wrote:

NormM wrote:Charlie got me a couple of cooking things for Christmas. Here they are.  Instant Pot is an electric pressure cooker that can also make yogurt, cook rice, saute, slow cook and a few more things I don't know about yet.  The pan is Aus-Ion made in Austrailia.

Let me know how you like your Instant Pot Norm.. some friends of mine are crazy about it, one of them bought 4 pots  I don't know what she used with them... I still like my slow cooking, I mean, spending time cooking with usual method, prepping, stirring and waiting for them to be done, I enjoy cooking and I have plenty of time to cook.. I don't know, maybe someday I'm going to buy it too, who knows..

bethk wrote:I went to Sam's Club today to just wander around....I love just walking through the aisles, especially at Christmas time, and have time to see all the specialty items they carry.  In the baking aisle they had TWO boxes of the dark chocolate dessert cups left for sale ($5.41 for 24) ~ I grabbed them as soon as I saw them!  They are great to use for a 'special' dessert, filled with a mousse or fruit.  I'm thinking I'll make some easy-peasey raspberry mousse (raspberry yogurt, cream cheese & Cool Whip), add a tiny bit of seedless raspberry jam in the bottom of the chocolate cups, pipe in the mousse and top with a fresh raspberry & another drizzle of the jam on top.  People think you really went all out on a dessert and don't have a clue how easy it is.

I've done the same with strawberry before, too.  The taste of the dark chocolate with the sweet mousse & tart fruit is a winning combination.

Imelda HL wrote:

NormM wrote:Charlie got me a couple of cooking things for Christmas. Here they are.  Instant Pot is an electric pressure cooker that can also make yogurt, cook rice, saute, slow cook and a few more things I don't know about yet.  The pan is Aus-Ion made in Austrailia.

Let me know how you like your Instant Pot Norm.. some friends of mine are crazy about it, one of them bought 4 pots  I don't know what she used with them... I still like my slow cooking, I mean, spending time cooking with usual method, prepping, stirring and waiting for them to be done, I enjoy cooking and I have plenty of time to cook.. I don't know, maybe someday I'm going to buy it too, who knows..