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[TCB]

PAGE FOUR!!!

[TCB]

So can any of our chefs tell me if it is Ok for the very expensive cut of beef  that has been marinating in a red wine/beef broth marinade to  continue marinating another 24 hours before I cook it?

I suggest that you just drink that marinade and go to bed!

[JoseSPiano]

So can any of our chefs tell me if it is Ok for the very expensive cut of beef  that has been marinating in a red wine/beef broth marinade to  continue marinating another 24 hours before I cook it?

DR vixmom - You have two options here.

1) You can take it out of the marinade, and place it in a pan/ziploc bag/etc. until you're ready to cook it.

Or if you want to get more of the "busy work" out of the way, you could...

2) Cook it now, then let it cool, refrigerate it. Then slice and serve later. Some cuts of beef work well when served cold or at room temperature.

What cut of beef is it?  -Is there any other sort of acid in the marinade besides the red wine? lemon juice? vinegar?

[Michael]

And I awoke to a nice e-mail from Pino Donaggio asking me if I had a Carrie for him.

Too bad its all sold out :-)

[Michael]

Here are the original lyrics to my favorite Christmas song.

Boy are they a downer.

Have yourself a merry little Christmas, it may be your last,
Next year we may all be living in the past

Have yourself a merry little Christmas, pop that champagne cork,
Next year we will all be living in New York.

No good times like the olden days, happy golden days of yore,
Faithful friends who were dear to us, will be near to us no more.

But at least we all will be together, if the Fates allow,
From now on we'll have to muddle through somehow.

So have yourself a merry little Christmas now.

[JoseSPiano]

~~~~~STAY WELL VIBES TO DR VIXMOM AND THE REST OF THE VIX FAMILY~~~~~

[JoseSPiano]

Hmm...

So the forecast looks like it has shifted again.  It looks like snow for a good chunk of the Eastern seaboard this weekend.  Not a blizzard, but not a total bust either.

[TCB]

Who knew? It turns out Santa is actually two gay men in Chelsea?

-This is actually quite a touching story.  Here's a link to the Print Version

What a strange story.  I wonder how the address got to the children?

[JoseSPiano]

And some truly good news...

Spider-Man actor walking again after back surgery

[vixmom]

So can any of our chefs tell me if it is Ok for the very expensive cut of beef  that has been marinating in a red wine/beef broth marinade to  continue marinating another 24 hours before I cook it?

DR vixmom - You have two options here.

1) You can take it out of the marinade, and place it in a pan/ziploc bag/etc. until you're ready to cook it.

Or if you want to get more of the "busy work" out of the way, you could...

2) Cook it now, then let it cool, refrigerate it. Then slice and serve later. Some cuts of beef work well when served cold or at room temperature.

What cut of beef is it?  -Is there any other sort of acid in the marinade besides the red wine? lemon juice? vinegar?

It is a boneless prime rib

I mixed red wine, beef stock, and some garlic, kosher salt, black pepper -

it is in a ziplock bagwith all the extra air squeezed out standing upright in a small bowl so that the entire piece is immersed in the marinade

[vixmom]

thank you all for the good wishes'

[vixmom]

It is a marvelous thing that all you wonderful people are there for comfort, advice and friendship


thank you - thank you to dear Bruce for making this community possible 

[vixmom]

Happy Happy Birthday to JRand's Mom

[JoseSPiano]

So can any of our chefs tell me if it is Ok for the very expensive cut of beef  that has been marinating in a red wine/beef broth marinade to  continue marinating another 24 hours before I cook it?

DR vixmom - You have two options here.

1) You can take it out of the marinade, and place it in a pan/ziploc bag/etc. until you're ready to cook it.

Or if you want to get more of the "busy work" out of the way, you could...

2) Cook it now, then let it cool, refrigerate it. Then slice and serve later. Some cuts of beef work well when served cold or at room temperature.

What cut of beef is it?  -Is there any other sort of acid in the marinade besides the red wine? lemon juice? vinegar?

It is a boneless prime rib

I mixed red wine, beef stock, and some garlic, kosher salt, black pepper -

it is in a ziplock bagwith all the extra air squeezed out standing upright in a small bowl so that the entire piece is immersed in the marinade

24 hours is usually the limit, so... You don't want to run the risk of over-marinating and over-tenderizing the meat.

My instinct would be to drain the excess marinade, then reseal the bag and place it back in the fridge until you're ready to cook it.

[vixmom]

Today is my "little" brother's 50Th birthday .... I am not sure of the scientific ramifications vis a vis the time space continuum but somehow he has become older than me

[JoseSPiano]

Well...

The kids will be here in two hours, so...

Time to batten down the hatches!

Laters...

[Druxy]

My wife and I watched HOLIDAY INN on DVD last night.

I hadn't seen it in many years.

I love watching Astaire dance.

I took that to my dad's and watched it last night. Our original Mercer doc writer, Ken Barnes, was involved with this release and does commentary, so he sent us all copies of it. Dad liked the fact that you could watch either the color or black and white version, and he especially loved the firecracker dance!

We watched the interview that Barnes did with Astaire's daughter.

Since she was never mentioned, I got the distinct impression that the daughter and Astaire's widow are not the best of friends.

 

[vixmom]

So can any of our chefs tell me if it is Ok for the very expensive cut of beef  that has been marinating in a red wine/beef broth marinade to  continue marinating another 24 hours before I cook it?

DR vixmom - You have two options here.

1) You can take it out of the marinade, and place it in a pan/ziploc bag/etc. until you're ready to cook it.

Or if you want to get more of the "busy work" out of the way, you could...

2) Cook it now, then let it cool, refrigerate it. Then slice and serve later. Some cuts of beef work well when served cold or at room temperature.

What cut of beef is it?  -Is there any other sort of acid in the marinade besides the red wine? lemon juice? vinegar?

It is a boneless prime rib

I mixed red wine, beef stock, and some garlic, kosher salt, black pepper -

it is in a ziplock bagwith all the extra air squeezed out standing upright in a small bowl so that the entire piece is immersed in the marinade

24 hours is usually the limit, so... You don't want to run the risk of over-marinating and over-tenderizing the meat.

My instinct would be to drain the excess marinade, then reseal the bag and place it back in the fridge until you're ready to cook it.

Ok I will be back shortly after a short intermission to drain the marinade ---- should I pat the roast  dry as well or is just draining off the bulk of it satisfactory?

[Druxy]

Happy Birthday to JRand's mom!

[Druxy]

Apparently, one of the little boys who was here last night, who was sort of sullen when he first arrived, wants to come live here because he thought I was so funny.

You are funny!

 

[TCB]

And some truly good news...

Spider-Man actor walking again after back surgery

Ah yes, they had me up and walking the next day after my double back surgery.

[JoseSPiano]

So can any of our chefs tell me if it is Ok for the very expensive cut of beef  that has been marinating in a red wine/beef broth marinade to  continue marinating another 24 hours before I cook it?

DR vixmom - You have two options here.

1) You can take it out of the marinade, and place it in a pan/ziploc bag/etc. until you're ready to cook it.

Or if you want to get more of the "busy work" out of the way, you could...

2) Cook it now, then let it cool, refrigerate it. Then slice and serve later. Some cuts of beef work well when served cold or at room temperature.

What cut of beef is it?  -Is there any other sort of acid in the marinade besides the red wine? lemon juice? vinegar?

It is a boneless prime rib

I mixed red wine, beef stock, and some garlic, kosher salt, black pepper -

it is in a ziplock bagwith all the extra air squeezed out standing upright in a small bowl so that the entire piece is immersed in the marinade

24 hours is usually the limit, so... You don't want to run the risk of over-marinating and over-tenderizing the meat.

My instinct would be to drain the excess marinade, then reseal the bag and place it back in the fridge until you're ready to cook it.

Ok I will be back shortly after a short intermission to drain the marinade ---- should I pat the roast  dry as well or is just draining off the bulk of it satisfactory?

I don't think there's a need to pat it dry. Just make sure it's not "swimming" or "soaking", that's all.

[TCB]

Apparently, one of the little boys who was here last night, who was sort of sullen when he first arrived, wants to come live here because he thought I was so funny.

That is terrific.  If the assistant ever decides to quit, invite him to move in and take over the packages.  But don't ask elmore for his advice in the matter, he will have the kid sleeping on the patio next to the pool.

[vixmom]

So can any of our chefs tell me if it is Ok for the very expensive cut of beef  that has been marinating in a red wine/beef broth marinade to  continue marinating another 24 hours before I cook it?

DR vixmom - You have two options here.

1) You can take it out of the marinade, and place it in a pan/ziploc bag/etc. until you're ready to cook it.

Or if you want to get more of the "busy work" out of the way, you could...

2) Cook it now, then let it cool, refrigerate it. Then slice and serve later. Some cuts of beef work well when served cold or at room temperature.

What cut of beef is it?  -Is there any other sort of acid in the marinade besides the red wine? lemon juice? vinegar?

It is a boneless prime rib

I mixed red wine, beef stock, and some garlic, kosher salt, black pepper -

it is in a ziplock bagwith all the extra air squeezed out standing upright in a small bowl so that the entire piece is immersed in the marinade

24 hours is usually the limit, so... You don't want to run the risk of over-marinating and over-tenderizing the meat.

My instinct would be to drain the excess marinade, then reseal the bag and place it back in the fridge until you're ready to cook it.

Ok I will be back shortly after a short intermission to drain the marinade ---- should I pat the roast  dry as well or is just draining off the bulk of it satisfactory?

I don't think there's a need to pat it dry. Just make sure it's not "swimming" or "soaking", that's all.

thank you!!  Off to drain the marinade - be back shortly

[Matthew]

Merry Christmas everyone.  I got to stay home this morning from church, first time in a LOT of years.  The DP and I had our lovely Christmas gift exchange (someone got someone an iPad and that someone wasn't me)  and in an hour or so, we'll be off to my Mom's for brunch.  Later on, we'll come home and prepare dinner for 2 of my best friends, I think it will be a swell gathering and we're very excited as one of the friends has yet to see the house. 

And God Bless Us, Everyone!

[Kerry]

A clip for the holidays:

http://www.youtube.com/watch?v=LOex0GVlSmw&feature=player_embedded

[FJL]

Happy birthday to Jrand's mom and to vixmom's brother

[JMK]

I slept in.  I never sleep in.  Except for this morning.

Merry Christmas.

[JMK]

Happy Brithday to JR's mom.  Stick her in a straitjacket and give her an icebath in honor of Frances. 

[JMK]

walks away whistling  innocently


 

This reminds me of a couple of Christmases ago when we were shopping at Fred Meyer and I managed to "crash" our shopping cart into a huge table display that held a stacked pyramid of watches, all of which fell over onto the floor.  Zach leaned into me and whispered, "Walk away from the crime scene, walk away from the crime scene. . ."