I’m doing a New York strip roast for Christmas with mashed potatoes and, well, I haven’t thought it all the way through. This Christmas has really snuck up on me. Anyway, my daughter has been having a lot of gastrointestinal issues lately and I’m sure she probably won’t be into the roast too much. So, I’m just not sure if I should do another main dish and in the meantime I need to figure out the rest of the sides.
That reminds me. On one of the thousands of spam emails I get on my email account set up for that purpose they were pushing a 35 buck a pound USDA prime pot roast. What in the hell is the point of a Prime pot roast? I’ve you’re gonna braise it, It’s not gonna be rare, It seems to me the marbling is just going to render into one expensive ass oil slick, and there will certainly not be more yummy melted collagen in Prime meat. Unless I am missing something that is one of the stupidest wastes of money I have heard of.
I cooked a large end rib roast in prep for Christmas night. The one next week will be much larger and there are many conflicting directions for a standing roast. How do you cook yours? Besides with gas?
vegetarian stuffed pepper with rice and other veggies or have your daughter bring her own food .
BTW: Mrs. L.A. loved the pulled pork.
If it’s not stuffed in anything, what makes it stuffing? Isn’t it just a casserole, then?
(I live in the part of the country where dressing is something you put on salad.)
I make stuffing twice a year, for Thanksgiving and for new years. I shove a thermometer into the center of the stuffing to make sure it’s fully cooked.
Ooooohhh, baby, low and slow. I prepare this quite often, and I’ve got a foolproof method.
Place the standing rib roast upright in a roasting pan fitted with a rack. Rub with seasoning made from the following combined ingredients:
1/4 cup black coarse ground pepper
1/4 cup salt
1/4 cup garlic powder
2 tablespoons paprika
1/4 cup onion powder
2 tablespoons MSG meat tenderizer (can omit)
2 tablespoons seasoning salt
1 tablespoon celery salt
Rub 1/2 cup of seasoning per 10 lbs. meat. Rub and massage seasoning in with soy sauce. When the seasoning/soy sauce creates a paste, work the mixture in very well. Place seasoned roast in the refrigerator and let the seasoning permeate into meat for at least 24 hours before cooking (no longer than 48 hours). Store any leftover seasoning. It keeps a fair while.
Place a probe thermometer into the center of the roast and set for 118 degrees if you like it rare, adjust if you prefer a different doneness.
Preheat your oven to 200F (not a typo) and roast until internal temperature is achieved.
Allow roast to rest before slicing for at least 15 minutes.
Keep covered with foil until ready to serve.
Degrease the juices from the roasting pan if necessary. Place the pan over low heat and deglaze with 1 cup of water. Add a good glug of your favorite wine and reduce by half. Season with sage if desired. Cook for 1 minute. Strain and serve on the side.
Huffington Post as a cite? That’s um, odd, to say the least.
Have you ever seen Stove-Top Dressing at the grocery store?
It is kinda of a casserole, at my house. Stuffing/dressing is a stand alone dish. If you fry a turkey, you can’t really stuff the bird. But the stuff/dressing can still be on the side. My Stuffing/dressing is quite tasty stuff if I do say so myself. I can’t get enough of the stuff. Dressing not required, we are casual and stuff. Just bring your smile and dressing you prefer for your salad course.
Christmas I will spend a delightful day in my kitchen preparing and then simmering a lovely pot of spaghetti sauce and drinking good red wine. I have been tweaking my spaghetti sauce recipe since I was a teenager.
You mean “gravy”.
Another regional term dispute opened. 
It’s not an issue that even requires a citation of any sort, merely paying attention to how people use the words. Some people use the words to mean two different things; others don’t. Around here, there has been a little bit of a trend among foodies to call it “dressing” outside the bird, but it’s been “stuffing” my whole life, regardless of whether it was stuffed in a bird or not.
I don’t see what your problem is with the Huff Post article. It’s merely evidence that people use the words two different ways. Here’s the same idea from Food & Wine. Here’s one from Southern Living Some people call it all “dressing.” Others (like me) grew up calling it all “stuffing.” And a third group likes to separate the two, with the difference depending on whether it’s cooked inside or separate from the bird. (And, apparently there’s also a group that uses the word “filling.”)
It’s a process generally using heat and a variety of different foodstuffs whereby one produces a more complex food product for consumption. But that’s not important right now.
One more word on this, and then we can let it go. Stuffing in the bird is no more dangerous than outside the bird, if one uses a bit of common sense. I always remove all the stuffing from the bird, put it in a bowl and nuke it for a few minutes to make sure there is no lingering problem. You could also put it in a pan and stick it back in the hot oven for 15 minutes or so. Potential problem solved.
Chefguy - Not poisoning people with turkey stuffing for 50 years.
When I cook goose, I stuff it a wild-rice based mixture. I usually have more wild rice than fits in the bird, and I have vegetarian friends, so I cook the extra with some vegetable broth and butter in a casserole pan.
It’s not nearly as good as the stuffing.
For Thanksgiving I stuff the turkey with a traditional bread crumb mixture. Once I cooked some extra outside the bird. That wasn’t even worth eating. Granted, I don’t like soggy bread stuffing. Maybe if I did, I’d have liked soggy-bread-with-sage on the side. But I just don’t see the point.
Cause, mine is good! I use only cornbread and homemade chicken broth ( no can, yuk!).
Nobody misses it in the bird.
I am not worried about poisoning anyone, the idea of my good food going inside an animal where his guts have been kinda grosses me out. Shit, I want to be a vegan, now that I think about it.
It’s the art, technology and craft of preparing food for consumption with or without the use of heat. But that’s not important right now.
Sorry. Couldn’t resist. I’ll show myself out.
See post #34
What’s the vector, Victor?