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….

By: sister

sister — Tue, 08 Jan 2008 14:19:17 +0000

Gemma, I’ve purchased steaks and roasts from Fairway, both the 75th and Broadway and the 132nd St. locations and they have been tender but lacking in flavour and marbling. I’ve also purchased “aged” roasts and steaks from Citarella and they have been disappointing as well. I’ve almost given up on serving beef roasts and opt for pernil or fresh ham, leg of lamb, or veal roasts which seem to be more reliably good no matter where purchased. I have not bought beef from Food Emporium because their store near me literally stinks. For Veal, pork, and lamb I go to International Meat Market on 30th Ave. in Astoria, Queens which has always been reliably good and very well priced and the service exceptional. The Lobel rib roast was a last ditch attempt to get an excellent aged rib eye and I must say it was very good but definitely in the “bling” category.

By: gemma

gemma — Tue, 08 Jan 2008 02:47:25 +0000

sister, since you mentioned that you’ve had disappointing roasts from other butchers, i’m wondering if you’ve tried food emporium’s aged steaks. i’ve been eyeing them lately and the prices aren’t bad but am not sure if they’re as good as lobel’s. i’ve had steaks from fairway and it was fairly disappointing. thanks.

By: sister

sister — Mon, 07 Jan 2008 23:57:49 +0000

jafores, Lobel’s showed me four to choose from, and they were all pretty well marbled. I chose a 7 rib roast and the Lobel butcher said it was aged for 6 weeks, far more than the usual 21 days in most shops. He trimmed it and it was 16 lbs after that. After a number of disappointing roasts from other butchers this past two years the Lobel’s roast was indeed superb, but twice the price of any others. Simply added salt and pepper and roasted it at 350F for 2 hrs. 45 min. It was well done for the end pieces and rare in the middle.

By: Maria Clara

Maria Clara — Mon, 07 Jan 2008 18:11:50 +0000

Hats off to Sister for pulling this excellent dinner. She is a great maestra in the kitchen to the dining room. With her baton up like a symphony with a good melody from her Chinaware, silverware, table settings and tasty dinner!

By: jafores

jafores — Mon, 07 Jan 2008 16:27:12 +0000

I think Lobel’s is probably the best meat one can buy in the NYC area. would have loved to see the marbling before it was cooked :)