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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Tue, 17 Dec 2024 19:28:09 -0000 (UTC)
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On 2024-12-17, Ed P <esp@snet.n> wrote:
> On 12/17/2024 4:30 AM, Cindy Hamilton wrote:
>> On 2024-12-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>> On 2024-12-16 7:20 p.m., dsi1 wrote:
>>>> On Mon, 16 Dec 2024 14:37:13 +0000, Dave Smith wrote:
>>>
>>>>> In some ways I was spoiled as a kid because we had a nice big roast for
>>>>> dinner every Sunday and most of the time it was beef.  I never cared
>>>>> much for. It was often tough and flavourless.  Later on I discovered
>>>>> rare.  It was so much better. Unfortunately, a lot of people are
>>>>> squeamish about under cooked meat.
>>>>
>>>> My granddaughter's baby daddy manages a restaurant whose signature dish
>>>> is prime rib. They make a great prime rib but a lot of folks might find
>>>> it shocking. I could go for one right now. That's not surprising. I'd
>>>> bite that any time of the day.
>>>>
>>>> https://photos.app.goo.gl/ZLzapRFmqp5S5oq59
>>>
>>>
>>> That looks pretty good, but where is the Yorkshire pudding and gravy?
>> 
>> Yorkshire pudding is not a thing in the U.S.  Millions of people
>> have never tasted it.
>> 
>> My prime rib never generates gravy.  I cook it at 250 F and the
>> juices stay in the meat.
>> 
>
> Yorkshire pudding goes back a couple of hundred years.  I have to think 
> the cattle were different and maybe had much more fat to render while 
> cooking.
>
> Today, you'd probably have to ask the butcher for some suet to render to 
> make it right.

It's true, the rib roasts all seem to have most of the fat cap removed
before sale.  It's extraordinary if there's more than 1/4 inch of
fat on top, and some of the meat is exposed.  I suspect people complained
at having to pay $36/pound for all that fat.

No matter.  We'll stick to twice-baked potatoes.

-- 
Cindy Hamilton