OT Foodie Thread

[ABM]

My former barber’s mother used to be a cook at the Ringside. She taught me to spread a cup of finely minced garlic all over the top, then a cup of finely minced oregano, then spread a cup of rock salt over the garlic and oregano…..

This is where bulk foods at WINCO comes into play!

Miss that place.

 

[Phatguysrule]

The Ringside has the best steaks in town although Ruth's Chris Steakhouse may be just as good.

Love Ringside (as good as homemade). Never had the cheddar to check out Ruth's Chris...

 

[MickZagger]

The Ringside has the best steaks in town although Ruth's Chris Steakhouse may be just as good.

I make a better steak than either of those

 

[tlongII]

I make a better steak than either of those

Yes, but I can’t get a 8 oz MickZagger prime filet for $80!

 

[Lanny]

I make a better steak than either of those

Me too, but those are the beat restaurants for eating a steak.

 

[RR7]

Tried something different for Christmas. Homemade Bo Ssam and chili shrimp lettuce wraps and egg rolls.

Handrolled kimbap korean rice rolls filled with pickled radish, egg, crab, spinach, and carrots

 

[Lanny]

Tried something different for Christmas. Homemade Bo Ssam and chili shrimp lettuce wraps and egg rolls.

Handrolled kimbap korean rice rolls filled with pickled radish, egg, crab, spinach, and carrots

My wife makes the most delicious bachu kimchee kim bap with a spicy shredded squid. It is addicting when washed down with an ice cold coke but I can see where the pickled radish and spinach would also be outstanding. We like to eat it when on a trip or an excursion to the country to gather some sorts of wild vegetables.

 

[ABM]

My former barber’s mother used to be a cook at the Ringside. She taught me to spread a cup of finely minced garlic all over the top, then a cup of finely minced oregano, then spread a cup of rock salt over the garlic and oregano. Then into the oven at 500 degrees for 2o minutes, before lowering the oven to 325 until cooked to preference. Since “mooing” is a preferred option in our house, I pull the roast when the inner temperature is 118 degrees. That way, all tastes and preferences are catered to as far as doneness goes (working from the outside in). But I’ve learned never to let the inner temperature get past 120 degrees if I want medium rare…..

Today's the day. Gonna try this method!
1) I take it kosher salt instead of rock salt would suffice?
2) Is the garlic, oregano, and salt simply for the top? Seems like a lot stacked on there. 3 total cups worth.
3) Set this bad boy on a rack in a roasting pan?
4) Never cover with foil?
5) I'd like to use some dripping for gravy. Probably will be a bit salty, not sure. If so, will use sparingly when preparing the roux.

I'll let ya know how it turns out!

 

[UncleCliffy'sDaddy]

Today's the day. Gonna try this method!
1) I take it kosher salt instead of rock salt would suffice?
2) Is the garlic, oregano, and salt simply for the top? Seems like a lot stacked on there. 3 total cups worth.
3) Set this bad boy on a rack in a roasting pan?
4) Never cover with foil?
5) I'd like to use some dripping for gravy. Probably will be a bit salty, not sure. If so, will use sparingly when preparing the roux.

I'll let ya know how it turns out!

Kosher salt is fine. All that stuff goes on top as per the instructions I was given (pro tip; a thin…or better…layer of bacon grease on the top fat layer helps hold all that stuff in place….and adds some extra flavor. Keeping the salt in place can be tricky, but I just “hand mold” it on). Yes, put it on a rack in the roasting pan and DO NOT cover. The “crust” from the garlic, salt and oregano should pretty much stay in one piece and can be pretty easily removed when the roast is done cooking, but yeah, the drippings will be a tad salty. Good luck and I hope it works as well for you as it did for me! The last one I did (admittedly a couple of years ago) turned out absolutely perfect. But if it fails, blame those old school Ringside cooks……..

 

[ABM]

Kosher salt is fine. All that stuff goes on top as per the instructions I was given (pro tip; a thin…or better…layer of bacon grease on the top fat layer helps hold all that stuff in place….and adds some extra flavor. Keeping the salt in place can be tricky, but I just “hand mold” it on). Yes, put it on a rack in the roasting pan and DO NOT cover. The “crust” from the garlic, salt and oregano should pretty much stay in one piece and can be pretty easily removed when the roast is done cooking, but yeah, the drippings will be a tad salty. Good luck and I hope it works as well for you as it did for me! The last one I did (admittedly a couple of years ago) turned out absolutely perfect. But if it fails, blame those old school Ringside cooks……..

Thanks!

We'd probably be good friends in "real" life.

 

[ABM]

Kosher salt is fine. All that stuff goes on top as per the instructions I was given (pro tip; a thin…or better…layer of bacon grease on the top fat layer helps hold all that stuff in place….and adds some extra flavor. Keeping the salt in place can be tricky, but I just “hand mold” it on). Yes, put it on a rack in the roasting pan and DO NOT cover. The “crust” from the garlic, salt and oregano should pretty much stay in one piece and can be pretty easily removed when the roast is done cooking, but yeah, the drippings will be a tad salty. Good luck and I hope it works as well for you as it did for me! The last one I did (admittedly a couple of years ago) turned out absolutely perfect. But if it fails, blame those old school Ringside cooks……..

Oh, and assuming fresh oregano? Is jarred minced garlic OK?

 

[UncleCliffy'sDaddy]

Thanks!

We'd probably be good friends in "real" life.

One of my best friends in this life is my cousin….and he makes you look like a flaming liberal. We just each agree that the other is a clueless, ignorant moron……and then we get on with our lives. And we agree not to “out” each other on our dive bar tours (depending on which way the regulars lean……usually to the right, so my cousin exercises remarkable restraint on my behalf……). It’s not my problem if guys like you and him believe in fairy tales…….I know that good almost always triumphs in the end! The 2020 election is proof positive!

 

[UncleCliffy'sDaddy]

Oh, and assuming fresh oregano? Is jarred minced garlic OK?

I use fresh oregano. No comparison to the jarred crap. And jarred garlic is fine. I like the stuff that’s almost puréed. It helps hold the oregano and salt in place. Especially if you choose not to use bacon grease.

 

[ABM]

I use fresh oregano. No comparison to the jarred crap. And jarred garlic is fine. I like the stuff that’s almost puréed. It helps hold the oregano and salt in place. Especially if you choose not to use bacon grease.

I have some jarred beef tallow. Might that replace the bacon grease?

 

[ABM]

One of my best friends in this life is my cousin….and he makes you look like a flaming liberal. We just each agree that the other is a clueless, ignorant moron……and then we get on with our lives. And we agree not to “out” each other on our dive bar tours (depending on which way the regulars lean……usually to the right, so my cousin exercises remarkable restraint on my behalf……). It’s not my problem if guys like you and him believe in fairy tales…….I know that good almost always triumphs in the end! The 2020 election is proof positive!

 

[UncleCliffy'sDaddy]

I have some jarred beef tallow. Might that replace the bacon grease?

Yeah, at least as well.

 

[MickZagger]

Today's the day. Gonna try this method!
1) I take it kosher salt instead of rock salt would suffice?
2) Is the garlic, oregano, and salt simply for the top? Seems like a lot stacked on there. 3 total cups worth.
3) Set this bad boy on a rack in a roasting pan?
4) Never cover with foil?
5) I'd like to use some dripping for gravy. Probably will be a bit salty, not sure. If so, will use sparingly when preparing the roux.

I'll let ya know how it turns out!

When you flip it, toss a little chunk of butter on those puppies and let it sizzle.

so BOMB

 

[ABM]

My former barber’s mother used to be a cook at the Ringside. She taught me to spread a cup of finely minced garlic all over the top, then a cup of finely minced oregano, then spread a cup of rock salt over the garlic and oregano. Then into the oven at 500 degrees for 2o minutes, before lowering the oven to 325 until cooked to preference. Since “mooing” is a preferred option in our house, I pull the roast when the inner temperature is 118 degrees. That way, all tastes and preferences are catered to as far as doneness goes (working from the outside in). But I’ve learned never to let the inner temperature get past 120 degrees if I want medium rare…..

Getting ready.

 

[UncleCliffy'sDaddy]

You nailed the prep part anyway……

Now sear at 500 degrees for 20 minutes, then lower to 325 till done (to your taste).

 

[SlyPokerDog]

That looks like how Tony Montana from Scarface would cook a steak.

 

[ABM]

That looks like how Tony Montana from Scarface would cook a steak.

Not a steak.

 

[ABM]

My former barber’s mother used to be a cook at the Ringside. She taught me to spread a cup of finely minced garlic all over the top, then a cup of finely minced oregano, then spread a cup of rock salt over the garlic and oregano. Then into the oven at 500 degrees for 2o minutes, before lowering the oven to 325 until cooked to preference. Since “mooing” is a preferred option in our house, I pull the roast when the inner temperature is 118 degrees. That way, all tastes and preferences are catered to as far as doneness goes (working from the outside in). But I’ve learned never to let the inner temperature get past 120 degrees if I want medium rare…..

Oh, my...it was great! Thanks for the technique!!

 

[UncleCliffy'sDaddy]

Oh, my...it was great! Thanks for the technique!!

View attachment 43497

Perfect piece of prime rib! Wish it was mine! Mooooo!! Seriously, I hope it was good.

 

[ABM]

Perfect piece of prime rib! Wish it was mine! Mooooo!! Seriously, I hope it was good.

Thanks for that recipe! It was amazing!

 

[Lanny]

Kosher salt is fine. All that stuff goes on top as per the instructions I was given (pro tip; a thin…or better…layer of bacon grease on the top fat layer helps hold all that stuff in place….and adds some extra flavor. Keeping the salt in place can be tricky, but I just “hand mold” it on). Yes, put it on a rack in the roasting pan and DO NOT cover. The “crust” from the garlic, salt and oregano should pretty much stay in one piece and can be pretty easily removed when the roast is done cooking, but yeah, the drippings will be a tad salty. Good luck and I hope it works as well for you as it did for me! The last one I did (admittedly a couple of years ago) turned out absolutely perfect. But if it fails, blame those old school Ringside cooks……..

1. I've tried garlic and oregano on my prime rib and came to the conclusion that plain kosher salt suited my taste the best;
2. I do not like the taste of bacon on anything beef.

 

[Shaboid]

2. I do not like the taste of bacon on anything beef.

Except for a couple crispy slices on a cheeseburger, right?!

 

[Lanny]

Except for a couple crispy slices on a cheeseburger, right?!

I grew out of that when I was about 16.

 

[RR7]

I made some Poké for a New Years "snacking" dinner.

 

[ABM]

Which of these brands has better tasting ice cream?

 

[EL PRESIDENTE]

Tillamook.