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Reheating Prime Rib?

I first cut the meat from the bone.
I sliced the prime rib in 1/4 inch slices it was the rare center that was left over on a 14 lb. prime rib roast.
I used the hot water technique in the plastic bag and at the end placed the bag in a skillet full of hot water and put the burner on to just bring the temp up a bit. It worked perfectly the meat stayed rare and the juices were flowing.

Dec 29, 2012
phamus in Home Cooking

Salisbury steak

I just made the popular recipe on all the websites with french onion soup,horrible. First off I hate bread crumbs so when I see that I know it's not going to be good. I added a bit too much of the onion soup to the meat and it gave it a wierd consistency all in all I would give it a C-. Not that Salisbury steak is some gourmet dish, it's comfort food a hamburger steak dinner with all the comfort food trimmings.

Jul 26, 2012
phamus in Home Cooking

Salisbury steak

We have always just made large patties from a good grade of ground beef and lightly seasoned them with salt and pepper. We then carmelize a couple of large sweet onions in a seperate pan. Grill or fry the patties when done serve with the onions atop. If you want to serve mashed potatoes you can make some au jus it's easiest to use Knorr package brand. This avoids the whole ketchup recipe.

Jul 26, 2012
phamus in Home Cooking

Pairing challenge.. Venison ragu & pulled pork...Help a relative Newb!?

It's always my favorite a good California Zin is hard to beat with any meat dish. They are affordable if you have a budget or you could spend alot for something superb!

Jul 26, 2012
phamus in Wine

Wine Pairing for BBQ

The Prisoner if money is no object also Rombauer 2009 Zinfandel

Jul 26, 2012
phamus in Wine

Jalapeno Calamari

Betelnut on Union St in SF has been serving this for years

Jun 06, 2012
phamus in San Francisco Bay Area

Emerils or NOLA

I have been to both many times and Emeril's is by far better than Nola

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Emeril's Restaurant
800 Tchoupitoulas, New Orleans, LA 70130

May 15, 2011
phamus in New Orleans

Where's the best muffaletta now?

I have been to New Orleans many times in the last 30 years and have some wonderful friends there and in all those years no one has ever suggested to get a muffaletta until last year,My son's friend said we had to get one in the Quarter at a place famous for them. It was awful,it is not a good sandwich and I will never waste the time chewing one again.I suggest never eating one there are so many better choices in The Big Easy .I think Oyster Po' Boy's may be NOLA's true specialty sandwich.

May 15, 2011
phamus in New Orleans