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Well, somebody has to say something!
http://cookaholics.org/viewtopic.php?f=19&t=2660		 Page 1 of 2
Author:  wino [ Fri Nov 09, 2012 5:34 am ]
Post subject:  Well, somebody has to say something!
I can't stand it :o :!:

It's like almost 12 hours and nobody has posted :?: :(

Well, i jus gotta make sure this darn thingy's workin'

Oh yeah, it's gotta be about food - - - uh, did a nice rib roast sous vide - pretty spectacular but ya kow it's more important that I see some action on this here Board.

Good Morning to ya :!: :D

P.S. We got a blizzard comin' from good ol' Colorado - thanks Amy... :(
Author:  Amy [ Fri Nov 09, 2012 6:57 am ]
Post subject:  Re: Well, somebody has to say something!
Yeah, I saw that. I'm flying back into it tomorrow. It has been dreary here in Chicago, and in the 60s in Colorado. And now, when I'm going home, it's reversing. Sigh...

How did you finish the roast?

Amy
Author:  wino [ Fri Nov 09, 2012 7:15 am ]
Post subject:  Re: Well, somebody has to say something!
Seared in butter on medium-high in a Lodge cast iron for 2 minutes per side - very beautiful! Next time I will try 135F instead of 140F but still maintain the 72 hour - just curious ;)
Author:  Amy [ Fri Nov 09, 2012 7:17 am ]
Post subject:  Re: Well, somebody has to say something!
How rare was it at 140?

Amy
Author:  wino [ Fri Nov 09, 2012 7:50 am ]
Post subject:  Re: Well, somebody has to say something!
Medium-rare - pinkish & moist. I need a better marinade and I was not sure what to do with the resultant fluid. Today I will reduce it a bit and use half of it to make a gravy. I'll save the other half in case I need to make adjustments.

I'm starting a Kellerish meal today for presentation tomorrow for eight victims :!: :D Really looking forward to it as I enjoy the challenge of his recipes. Not all of the items will be Keller though as I have fallen head over heels with Ina Garten's Morels and Chicken Breasts. I've modified it a little bit but the essential basics are intact; it is amazing! I still have some of the smoked morels and the lady that gave them to me is a guest. She's didn't know what to do with them so I know she will be thrilled; they love to eat!!

A chef friend gave me Ruhlman's The Making of a Chef and The Soul of a Chef so there is a little more inspiration to step it up a notch. We've eaten at three of Keller's restaurants in St. Helena so the books really bring back some great memories.
Author:  Amy [ Fri Nov 09, 2012 8:46 am ]
Post subject:  Re: Well, somebody has to say something!
I reduce the residual juices to make sauce...really, really good.

I've read both of those Rhulman books...both excellent.

Good luck with your menu!

Amy
Author:  wino [ Fri Nov 09, 2012 11:44 am ]
Post subject:  Re: Well, somebody has to say something!
BTW, I may be coming into Denver a little more frequently in the next 4 months, what is the approximate driving time in this lovely season known as winter from Denver to Telluride???????
Author:  Amy [ Fri Nov 09, 2012 1:20 pm ]
Post subject:  Re: Well, somebody has to say something!
Six hours as long as we aren't having a blizzard. Colorado is a big state. Let me know!

Amy
Author:  cmd2012 [ Fri Nov 09, 2012 1:28 pm ]
Post subject:  Re: Well, somebody has to say something!
I'm waiting to be whalloped by the storm (the words of the news, not mine)...but so far nada. Not a snowflake in the sky. I'm still thinking I should stock up on staples though.

The roast sounds great. I would want a sauce of some sort too (not sure what the juices look like or if they are caramelized enough to turn into gravy, but with some red wine and reduction they might make a fine au jus).
Author:  Cubangirl [ Fri Nov 09, 2012 1:29 pm ]
Post subject:  Re: Well, somebody has to say something!
I love Ina's Morels and Chicken. It is so good. I made a note to myself to double the sauce so we have extra. :D
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