WBH. Prime rib and three cheese asparagus.

Just tried this recipe. Have the prime rib on the Ron popieil set it and forget it. But very pleased with the asparagus dish

That looks fucking amazing.

DWags wrote:Just tried this recipe. Have the prime rib on the Ron popieil set it and forget it. But very pleased with the asparagus dish

Jesus Christ.

Fuck vegetables, post the meat.

Yeah, post pics of the murder.

That's a lot of cheese.

InTenSity wrote:That's a lot of cheese.

Cheese? Where is the asparagus from?

Mexico?

NigelUno wrote:

InTenSity wrote:That's a lot of cheese.

Cheese? Where is the asparagus from?

Mexico?

He didn't say queso, homes.

NigelUno wrote:

InTenSity wrote:That's a lot of cheese.

Cheese? Where is the asparagus from?

Mexico?

The asparagus I had in McAllen was fantastic.

DWags wrote:Just tried this recipe. Have the prime rib on the Ron popieil set it and forget it. But very pleased with the asparagus dish

Damn Wags we should have been working together today - I don't have pictures tonight but I made Peanut Butter Fudge and a NY Style Cheesecake tonight. Was getting desserts made for a family dinner tomorrow but would have happily pitched them in for a Prime Rib and some of that Asparagus.

LooseGoose wrote:

DWags wrote:Just tried this recipe. Have the prime rib on the Ron popieil set it and forget it. But very pleased with the asparagus dish

Damn Wags we should have been working together today - I don't have pictures tonight but I made Peanut Butter Fudge and a NY Style Cheesecake tonight. Was getting desserts made for a family dinner tomorrow but would have happily pitched them in for a Prime Rib and some of that Asparagus.

Nice.

DWags wrote:

Looks mighty fine. Enjoy!

LooseGoose wrote:

DWags wrote:Just tried this recipe. Have the prime rib on the Ron popieil set it and forget it. But very pleased with the asparagus dish

Damn Wags we should have been working together today - I don't have pictures tonight but I made Peanut Butter Fudge and a NY Style Cheesecake tonight. Was getting desserts made for a family dinner tomorrow but would have happily pitched them in for a Prime Rib and some of that Asparagus.

Spare your family the torture of pineapple this weekend?

Damn, your piss is going to smell nasty for days.

Goose, if you do cheese cake from scratch you are the man. I'd kill for that b

tGreenWay wrote:Damn, your piss is going to smell nasty for days.

Yep. Tomorrow too. Cheese called for 3/4 cup of Asiago. I would cut that back and add more mozzarella. Parm was the other. You could taste the Asiago over everything. I know the experts try to measure so you get them all but the Asiago is very pungent

Looks good Wags.

DWags wrote:Just tried this recipe. Have the prime rib on the Ron popieil set it and forget it. But very pleased with the asparagus dish

Don't quite get that dish unless the cheese somehow makes your pee not smell weird next day

I thought that was a paper plate. I was about to be pissed.

Turtleneck wrote:

LooseGoose wrote:

Damn Wags we should have been working together today - I don't have pictures tonight but I made Peanut Butter Fudge and a NY Style Cheesecake tonight. Was getting desserts made for a family dinner tomorrow but would have happily pitched them in for a Prime Rib and some of that Asparagus.

Spare your family the torture of pineapple this weekend?

Yes, I did - though that would be the norm not the exception.

DWags wrote:Goose, if you do cheese cake from scratch you are the man. I'd kill for that b

I'm on a learning curve there - right now I'd grade myself in the 70s. I can make a passable cheesecake but there is plenty of room for improvement. I'll know in 4-5 hours if this one is better or not, for some reason even mixing the shit out of everything I still can't quite get the creamy texture I want.


I switched to everything from scratch 4-5 years ago once I had time. I like it better because I can control the ingredients, sweetness, etc and once you change over it really doesn't take much longer than mixes. Once we cut into these today I'll try to snap some decent pics though my photography skills are non existent.

Here's a picture of the fudge, it came out pretty good as usual. This is what's left of a 9"x13" pan, the kids absconded with the rest of it last night.

The cheesecake was fine on flavor but the texture still isn't right, somehow I'm missing getting the creaminess I want. Back to reading more about how people make them and time to try again in a couple weeks. No pictures of that as it's all gone.

32X32
5'10", 165 lbs
RHR 42 bpm
118/72

Robert J Sakimano wrote:32X32
5'10", 165 lbs
RHR 42 bpm
118/72

Fasting glucose please

Turtleneck wrote:

Robert J Sakimano wrote:32X32
5'10", 165 lbs
RHR 42 bpm
118/72

Fasting glucose please

let me see if I have that in my medical records.

Turtleneck wrote:

Robert J Sakimano wrote:32X32
5'10", 165 lbs
RHR 42 bpm
118/72

Fasting glucose please

89.9 mg/dL.. back on September 14th... not sure that it was a fasting sample, though. In fact, I'm pretty sure it wasn't.

Very good, Bob. That is a great number. Congrats.

Turtleneck wrote:Very good, Bob. That is a great number. Congrats.

thank you

I can't remember if I posted this here or not. I think I'm going to do prime rib again for Christmas dinner this year, most likely on the trailer. I found this article last year. Have yet to try this method but it makes sense.

Edit, wrong link.

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

WhiteBoyHatcher wrote:I can't remember if I posted this here or not. I think I'm going to do prime rib again for Christmas dinner this year, most likely on the trailer. I found this article last year. Have yet to try this method but it makes sense.

Edit, wrong link.

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

You should resurrect this thread when you've got some pics for us.

https://spartanswill.forumotion.com/t1153p360-swill-q-thread

WhiteBoyHatcher wrote:I can't remember if I posted this here or not. I think I'm going to do prime rib again for Christmas dinner this year, most likely on the trailer. I found this article last year. Have yet to try this method but it makes sense.

Edit, wrong link.

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

Was planning on prime rib too. Will give that method a try with the WSM and then searing in the Performer.

Got my last couple rib roasts at Meijer. They were okay but not great. Where's the best place around here to get it?

Robert J Sakimano wrote:

Turtleneck wrote:Very good, Bob. That is a great number. Congrats.

thank you

I'm jealous.

Turtleneck wrote:

Robert J Sakimano wrote:thank you

I'm jealous.

of my blood glucose level?

Robert J Sakimano wrote:

Turtleneck wrote:

I'm jealous.

of my blood glucose level?

Yes

Turtleneck wrote:

Robert J Sakimano wrote:

of my blood glucose level?

Yes

man, I appreciate it - but I'm sure you have a lot of very positive attributes to keep you warm at night.

you're a great American and a fine Spartan. What more could one ask?

Robert J Sakimano wrote:

Turtleneck wrote:

Yes

man, I appreciate it - but I'm sure you have a lot of very positive attributes to keep you warm at night.

you're a great American and a fine Spartan. What more could one ask?

Nope

Turtleneck wrote:

Robert J Sakimano wrote:man, I appreciate it - but I'm sure you have a lot of very positive attributes to keep you warm at night.

you're a great American and a fine Spartan. What more could one ask?

Nope

Robert J Sakimano wrote:

Turtleneck wrote:

Nope

I don't like Trump, Cruz, Carson, or Rubio. I don't like Clinton all that much. Clearly not a good American.

Turtleneck wrote:

Robert J Sakimano wrote:

I don't like Trump, Cruz, Carson, or Rubio. I don't like Clinton all that much. Clearly not a good American.

not liking any of those people actually makes you a great American.