Comments on: Christmas Eve Dinner 2007, The Roast…

By: Gwiz

Gwiz — Tue, 15 Jan 2008 04:58:06 +0000

Like I commented in your other blog wherein you showed your Christmas dinner spread, the roast looked perfect. Really good meat need not go through elaborate preparations. The simpler, the better. One just has to know how to handle it properly such that the intrinsic good flavor is brought out and enhanced.

By: Franco

Franco — Fri, 11 Jan 2008 08:08:10 +0000

Holy Cow! my eyes popped when I saw the cost of the 14lb roast! Im sure it was delicious. It better be!

By: jafores

jafores — Wed, 09 Jan 2008 03:06:48 +0000

Yes sister I agree that sometimes the meat’s aged flavor is less pungent than that of a few years ago, I guess with the meat shortage and all that sometimes things get hurried? Either way i still havent found a steak more to my liking. Cheers and thanks for helping bring back memories of NY :)

By: sister

sister — Tue, 08 Jan 2008 18:09:39 +0000

jafore,
We have a purist around here to contend with, he just likes the taste of pure meat so no mustard or any spicy rubs on any roasts although I can see the need for it on lesser quality meats to enhance the flavour. Glad to hear the Luger steaks were good, we’ve kinda given up on them after 30 years because the last two meals were really mediocre.

By: jafores

jafores — Tue, 08 Jan 2008 14:55:08 +0000

thanks for the cooking tip sister just had dinner were we cooked some Peter luger steaks (online order) was super as expected. on a previous dinner we had some steaks from lobels and peter luger and we had a cook off here in Manila, the lobel’s had the edge in the tenderness department but good old Peter had the more pungent aged beef flavor that I go for. BTW for your roast have you tried rubbing french’s Mustard ? it leaves a good crust when done….