Christmas General 2016

>>7196625
how are you cooking it?

>>7196629
I'm thinking about tucking some herbs and seasoning under the fat cap and roasting it. Open to suggestions.

What is the difference between what OP has and prime rib?

>wife wants tamales
>bitches we never do her traditions
>remind her she is free to go back to mexico if she wants
>says she was born in los angeles
>samething.exe

We're having ham

>>7196625
I got the same ribeye, also wondering how long and what temp you're planning on doing it

>>7196655
>build wall

>>7196625
Won a full dinner from Honeybaked Ham, so I couldn't be happier that I don't have to do jack shit.

>>7196625
>getting shit faced with kirkland prosecco
sounds tawdry

Since there were no fucking turkeys at Ralph's this morning, I'm making fucking turkey meatballs. I am not amused.

>>7196658
I think it will take about 1.5 hours at around 350. Aiming for around 135 internal temp. I've heard these do well cooked slow, might try that.

Wondering about the sear though, should I crank up the oven to brown the meat or sear it in a big cast iron skillet?

Sardine balls in tomato sauce, clams with garlic and parsley, fried saltcod, roasted carp, rollmops, fried eel, braised cuttlefish, grilled stuffed squid, saltcod salad, octopus salad, cold prawns and imitation crab meat in mayonnaise.
Also Norwegian cured-and-cold-smoked salmon, though I'm gonna be the only one eating it. With cream cheese whipped with blue cheese crumbles.

Sides: broccoli or kale (not sure), eggy peas with onion and bacon, cold fennel, deviled eggs and a salad of mixed lettuces.
Also homemade sourdough.

Sweets/desserts: coffee and potica.

>>7196672
If you don't have a grill sear in very hot skillet, finish in oven. While meat is resting a little butter and rosemary in skillet makes a good sauce to pour over meat.

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We're getting a Popeye's cajun turkey and probably their mashed potatoes and gravy. We'll make bread and other sides too.

My little brother always brings good beer to drink before and during dinner. Then me and my older brother will attempt to drink a 1.5 L bottle of crown royal. Kind of a tradition. Alcoholism haha

>>7196668
>Cu/ck/ed

Lamb roast with roasted potatos, ratatouille and a nice Chateauneuf du Pape.

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>>7196625
Just realized I put 2016 instead of 2015...

>>7196684

>alcohol
Forgot about that. Add beer, wine and cidres to >>7196685. Also pear-and-brown-sugar-mulled white spirit of some kind, usually vodka or grappa, but any generally neutral distilled liquor of about 70% alcohol is fine. It's pears, brown sugar, spices (mostly cinnamon), water and liquor cooked for a short bit, then strained and served hot. The leftover pear stuff is used on ice cream. Which I forgot we're also having. Add homemade vanilla ice cream to the dessert list.

>>7196694
Bastard! You forgot the pic so you deleted your post and made me look crazy. >>7196708 was meant in response to what >>7196694 deleted.

Going to have a spiral cut ham, be with senpai, open presents. Then play Fallout 4 on my PS4. Maybe go see Star Wars.

Osso Bucco for christmas dinner, since we're having a huge turkey+fixings for our extended family christmas on the 28th

>>7196714
wut. "f.a.m" changes to senpai? the fuck

>>7196719

you must be new here.. baka desu senpai

>>7196722
No, i just don't usually use the word.
been here since '07

>>7196724
>s.m.h t.b.h f.a.m == baka desu senpai for a few weeks now

Roasted smoked pork loin with an english mustard, coriander and peanut butter breadcrumb coat, goose fat roasted potatoes, celeriac mashed potatoes, grilled aspergers with olive oil and cracked pepper, madeira jew, polenta and chickpea quenelles served with stewed julienne bell peppers and mushroom duxelles.

I am forever alone this christmas.

>>7196748
*Asparagus

*Jus

FUCKING AUTOCORRECT

>>7196688
>2015
>not basting meat with butter and rosemary

>>7196748
those quenelles in particular sound really good...

>>7196643
one is prime but the other isn't prime and has an eye

>>7196751
>having asparagus autocorrect to aspergers
>having jus autocorrect to jews

LAUGHING. OUT. LOUD.

>>7196748
Damn sounds pretty good, pork loin is one of my favorites. How do you make the quenelles? Is the chickpea/polenta mixture thick enough to shape up or do you add other ingredients to it?

>>7196778
>>7196764
You make them 50/50 polenta and chickpea, then season with whatever the fuck you want- I use s/p, fresh basil and small amount of chilli seeds- then you need to add 1 egg for every 400g. A rough guide, as eggs vary in size. Basically, you want it to be soft but just this side of shapeable. Fluffy texture is the goal here. Then you just fry them off in some clarified butter until they get a nice golden coating.

Use a fork to twirl the peppers into a nest, put some of the duxelles in the middle, then put a quenelle on top. Mouthgasm.

Sweet chilli sauce optional.

>>7196632
If you have the ability, try smoking it and then finish with a quick sear on the grill or in a 500+ degree oven.

>>7196625
doing both a 6lbs prime rib and a 6lbs cross rib roast. prep will be basically the same with a rub of butter, minced garlic, thyme, rosemary, salt & pepper but the cross rib will also get balsamic vinegar mixed in it's glaze as well. the beef roast is gonna be a secondary protein on the menu, while turkey will be the main (there will probably also be a ham as well).

>>7196625
I've got a 7lb prime rib roast in the fridge. Going to rub the whole thing down with some garlic and herb butter and slow roast it. Also going to to make some mashed yukon gold potatoes, green beans with bacon and garlic and lots of jus with the pan drippings from the roast, some beef stock I have simmering right now and some red wine.

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I'm making some slow cooked beef short ribs, pretty similar to Gordon Ramsay's recipe. That, along with a good salad, green beans, and mashed potatoes

Well was just informed that we're having lamb chops despite the fact we clearly established that I was going to smoke duck. Thanks for the heads up family. Now I've two fucking ducks that I spent a good amount on. Guess I'll smoke one soon and freeze the other. So typical of my mom and sister to work in their plans when they want. /rant

>>7196885
invite /ck/ over for smoked duck instead
sounds delicious

>>7196625
>Brown Sugar Ham
>Asparagus cooked in butter sauce
>Peas
>Mashed potatoes
>Corn
>Baked Beans
>Rolls

Usually what I make every year.

For desert I'm making:
>Oreo Cheesecake
>Strawberry Cheesecake
>Peppermint Bark

Desert's mainly for the kids.

I like cooking holiday meals. I made a badass Turkey for Thanksgiving.

>>7196672
Crank the oven for 20 minutes then turn down

Not as good as a hard sear but infinitely easier

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I've been smoking pork ribs and a really nice lamb forequarter shank.

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Ribs partway through cooking.

Gonna serve everything with a buttermilk potato salad, a spinach/olive/toasted pumpkin seed/smoked tomato salad I've come up with and some roasted carrots with homemade cheese.

Also smoked some olives for the fun of it, because why not.

Nothing special for Christmas day, something simple with my sister's family. Probably ham.

We had a big family get-together with my mom's extended family on Sunday, though, with the traditional ham balls and prime rib.

Im going to take the bus to aldis before work and buy chicken nuggets, pizza, and ice cream.

>>7197045
This.
500f hot oven.
Insert beef turn down to 250.
Monitor and baste to the internal temp you want. Let take up for 15 mins after coming out of the oven.

>>7196625
Going over to have dinner with my mum on the 24th and visiting a friend whose family I haven't seen in years on the 25th, so I'll be eating whatever they make. On the 26th though, I'll probably have a friend over to mine and make a leg of lamb to devour between us.

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>people eating ham as a meal in itself
>referring to not just "ham", but "a ham"

Publix Tendies tray
Veggie Tray
Prosciutto-Wrapped Mozzarella tray
Pigs in a blanket
Baked Brie w/ fruit
Beer and Wine

>>7196625
my family christmas is usually pretty similar to thanksgiving. turkey, mashed potatoes and gravy + sides. there may be ham too, I'm not sure.

I'm in charge of bringing beer... will be bringing a case of mixed beers from my brewery

https://www.youtube.com/watch?v=YY7gnZwmiTU

this to be honest familia

>>7197105
the year the grinch smoked christmas

>>7197105
Looking good as fuck to be honest, family. Nice smoker

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>>7196795
OP here, thx for the dinner suggestion anon. Wasn't that hungry by the time I finished but it came out pretty good.

>>7197105
>smoked
>olives

I've never had those, but it sounds like something I need in life. Have you smoked olives before?

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>>7197625
>>7197637
Cheers guys. If the thread is still up tomorrow I'll post how they look finished and plated. Packed them away in plastic for now, going to grill them while basting them in a mixture of homemade bbq sauce and butter from work tomorrow at lunch.

>>7197723
Yeah, we do 'em at work as part of a garlic salsa we serve with dark parfait. Also used to be part of a watermelon salad we did. They taste pretty wicked.
Mine turned out a little too intense, though, but served with some cheese, pickled onions and toasted pumpkin seeds for everyone to pick at they should be nice.

Pic related has them and my quesa fresca in there. The quesa fresca was seasoned with some of my rib rub for flavour, turned out nice.

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My family is coming over for Christmas a day early, so I'm doing all my cooking tomorrow.

Roast duck with cranberry-orange sauce
Spinach pie (spanikopita with puff instead of phylo)
Kinpira gobo
Challah
-a basic salad and a pecan pie are being brought by family

And I'm baking sourdough cinnamon rolls first thing in the morning.

>>7197898
Post the spanikopita when you're done, I'd love to see it!

>>7196717
Muh nigga!
Got the meat ready just waiting for my dutch oven.

>>7196672
Skillet always has a better flavour. Rub outside with oil, salt and pepper (white pepper is better for beef IMO but black is fine)

Turkey and beef with all the trimmings, making chocolate mousse for dessert

Dry turkey and bland mash potatoes with common dollar store gravy that my mother will be making.

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It's 1am on christmas morning now.
Brandy half gone, and there's half more to go.
Does anybody want in on my suicide pact?

>>7198282

I wish, man.

You NZ or some shit?

Christmas Day
>??? something to start
>Roast Turkey, Pigs in blankets, Roast Potatoes, Brussel Sports, Carrots & Peas, gravy, Cranberry Sauce, Bread Sauce
>Christmas Pudding and some other option

Boxing Day
>Not sure on the starters, soup and one other option I think
>Roast fillet of beef, Yorkshire Puddings, Roast Potatoes, Veg, Horseradish & Gravy
>Leftover Christmas Pud and one other option

A lot of good wine too. Should be good.

>>7198289
Yes.
Onto the cognac now.

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I was going to make sugar cookies but my butter melted and the batter came out way too runny

ended up baking it like a cookie cake
Haven't tried it yet but it looks pretty nifty

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bump

>>7199123
This cheese makes me sick without fail. It's just disgusting.

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Merry Christmas /ck/

I ate so much that I can't breathe anymore but there is surprisingly always room for some sweets.

>>7199123
>kraft singles

I y errytiem

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turkey legs, three for $5. delicious and no stupid struggle to get through leftover turkey for the rest of the week. have them brining in the fridge now.

Girlfriends mom calls her. Says we are all set, and she's got the canned ham, macaroni and American cheese slices.

I said fuck you and I've been cooking all day.

How do you prepare a whole roast of ribeye? I've only ever seen them in steak form.

>lurk on /ck/ like every other year after playing a bunch of vidya with sibling

>>7196625
Well, tonight for Christmas Eve, we're having a small buffet spread. Smoked salmon with dill sauce,, a small turkey breast roast, a small rootbeer glazed ham, Hawaiian rolls, a vegetable tray, a fruit tray, a cheese tray, olive cheese balls, assorted homemade cookies and candy, eggnog, hot cider, coffee, various alcohol, etc.

Tomorrow, we're having apple spice muffins and pigs in a blanket for breakfast. Then, for Christmas Dinner, I'm making nearly 8 lbs of roasted salmon with rosemary and garlic and 2 lbs of grilled prawn, plus sides of grilled asparagus, roasted fingerling potatoes, grilled zucchini, butter flake rolls, a relish tray, Trifle, fruit cake, and assorted beverages.

What internal temp do you take out your turkey at, /ck/?

>>7199579
pull at 150, let rest one hour should rise to 160-165. If you pull at 165 that shit will be all up in the 180s before you carve it

>>7199498
In gonna sear it in a skillet, tuck some rosemary and seasoning under the fat cap, tie it up and roast it until medium rare.

>>7199570
>a small rootbeer glazed ham
Oo

not sure if want. maybe.

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r8 my homemade pies for tomorrow senpai

>>7199592
needs more sperm, my dear waifu

>>7199599
go away

>>7199599
The pies need to be cool before I glaze them

>>7199592
pecan looks a bit dry but otherwise pretty good
did you make your own pastry though?

>>7198866
But had you bought a bit of butter from a better butter vendor, I'd bet a bettor that the butter from the better butter vendor would beget a bit of batter so you can bake the batter better.

Even though cookies are made from dough, not batter.

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I deboned, cured and smoked my own hams, process took a total of 32 days. Looking forward to it finally coming to fruition tomorrow.

>>7199607
ya everything from scratch, I even ground all the spices from whole

>>7199611
keep us posted with pics and review

>>7199611
we had a ham we got from the store that was almost tasteless.We had Christmas early I dunno if it was the hog or that they didn't cure and smoke the thing long enough but it was pretty bland.

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>>7199614
Im sure it will be good, the only thing I did different this year was I deboned them and used half honey in the cure instead of all brown sugar.

pic related last years ham

>>7199621
store hams are garbage after you make your own its soooo much better, it's something that can't be rushed like they do in mass production.

>>7199586
if i took out the turkey at 150 and covered it in foil, would that make any difference?

>>7199667
I lightly tent it with foil so steam can escape otherwise the skin can get kind of flabby in texture

Breakfast is a casserole with a bunch of shit in it and waffles with fresh strawberry sauce.

Lunch we are fasting/having leftovers from breakfast.

Then, the main event is for dinner! I've got two small ducks I'll be roasting most of the day which will be served with a cherry-rosemary sauce for dipping/smearing. We've got some stuffing, cauliflower, croissants, and scalloped potatoes as sides.

>>7196625
Christmas is more or less over here, but I decided to make late night spaghetti and meatballs, because I happened to have the ingredients.

I was actually thinking of making a thread about this, but I guess I'll just post here:
I've gotten pretty decent at making tomato sauces for various pasta dishes. I like it thick, slightly sweet and reduced for a little over an hour, but there's this hint of bitter taste that I can't get rid of. I think it's the onion, even if I've glazed it properly before making it. It happens more or less every time I make tomato sauce.
Any suggestions for getting rid of this taste? I really want a smooth tasting tomato sauce.

>>7199732
>I really want a smooth tasting tomato sauce.
Tomato paste + sugar.

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cioppino for christmas eve.

Am I the only one who makes cranberry sauce on Thanksgiving, freezes the leftover, and then uses that as a glaze on ham on Christmas?

>>7200275
>posting rhetoricals

>>7200276
>posting>posting rhetoricals

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Created tomato paste from tomato sauce cause i ran out. Another hour worth of sweating the onions and celery at the lowest heat. Added broth from the beef bone i created the night before. The large chunk of carrots and potatoes. Stew for 3 hours on low. In the last hour. I added chopped apples and a splash of heavy cream.

It already tastes amazing. Now i have to wait for tomorrow. That is if i didn't finish the pot tonight. It's so good.

>>7199732
If it onion making it bitter, try sweating it at low heat for about an hour. Makes all the differences.

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My family invited me for dinner. We had whole baked chicken with bread dumplings and chestnut roasted in honey.
I wasn't the one doing the cooking but it was absolutely fantastic, it's a shame bread dumplings don't exist outside of south germany and austria... They are hard to do well but that taste and texture is so good, especially when you consider that they don't contain fat. Very cheap as well since they are basically just breadcrumb chunks and onion and they are perfect for reheating.

Pic related is how you eat them usually, with a cream based mushroom sauce. I am rambling pretty hard but fuck me they are so good and it makes me sad that they are not internationally known

>>7196740
>months

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Summer here in the southern hemispere :^) feels good to eat outside

dumping pics now

>>7196740
autism but = not ==, youre assigning the right side to the left not comparing

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>>7200429
oh baby

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>>7200437
certainly the healthiest shit I've made during the holiday, desserts the real killer though

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>>7200447

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>>7200455

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>>7200462

Crock pot ham with pineapple and sugary shit
Wild rice
Mash potatos
Corn

Had the ham at work for a Thanksgiving potluck and I was surprised how good it was.

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>>7200465
10 + points to anyone who recognizes this

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>>7200472

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>>7200479

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>>7200482
noice.

>>7200472
pavlova

>>7200490
very good work anon

>>7200494
everyone in my country knows what that is

>>7200435
he is comparing you fucking sperg
go back to /g/ and start a programming languages thread

>>7200499
..kiwi?

>>7200559
yup

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http://strawpoll.me/6359118

Very Important Survey

>>7199732
The bitter taste comes from the tomatoes. Try cooking it for 5-6 hours to get rid of it. God tier tomato sauce is one of the things that take huge time.

>>7200598
>no turkey
>no goose

faggit

>>7200499
everyone from australia and nz should know what it is

>Bucks Fizz and a steak for breakfast.
>Then cured meats, different pates, cheeses and whiskeys until dinner
>Chicken stuffed with a partridge (coz i won't be able to eat a whole turkey on my own) another partridge and veg roasted in duck fat
>Octopus for later

I'm on my own so I can eat what i want.

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Smoker Grinch bro reporting in.

The lamb, post-carving.

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And the pig ribs.

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>>7196655
You have to go back. You have to.

>>7200465
Top tier ambrosia senpai

>>7196625
I just put 5lbs of pork shoulder in the pressure cooker. BBQ pulled pork sandwiches today.

>>7200950
Build wall.

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made two beef wellingtons

never made them before but they turned out pretty nice

was a bit of an ordeal, needed a certain number of slices of prosciutto, the guy at the deli couldn't count so i was left three slices short when I went to assemble them (paid by weight so not that bad, but had to hit up the italian deli on xmas eve, it was a warzone, carpark a nightmare)

overcooked slightly, meat was not as rare as I like, it was still soft and delicious regardless.

>>7201023
Well done. That looks amazing.

>>7201026

thanks champ

it was great cooking for people outside my immediate family, i'm only just getting into cooking semi-seriously

>>7201028
Cooking for friends is one of the great joys in life. I took in a pot roast with mashed potatoes and gravy to the dive bar I frequent to consume during the GoDaddy bowl last night. It was a good time.

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Spending it alone again because I have no friends or family

>>7196625

I got a chunk like yours, gonna roast it on the bbq

>>7201041
you have us ya kunt

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>'butin

breakfast dump.

0 Jimmy Dean

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1 le bacon

>wa la!

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2 pancakes
>kinda fucked this batch up
>drank Santa's cordial at 7

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3 the spread. We're not real formal for breakfast. Put on the nines for dinner tho

Goose, the best chrismas meat

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4 raspberries in December this shit cost like $5 I tell you what.

Merry Christmas you fucking faggots

>>7196748
>>7196751
Fucking lolololol

>going to parents house and I'm going to cook there
>get a recipe for a nice roast chicken ready since thats what they said they bought last I talked to them
>get here and its a 15 pound roast that will take at least 7 hours, won't be done cooking for 2 hours after every one is expecting to eat
>"What do you mean 7 hours I thought you had it planned christmas is ruined and its your fault"
off to a great start

>>7201178

cut it in half, roast time drops to 4-5 hours

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Rate /10

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I've made this paté from pheasant.

I am also making confit de canard and shrimp croquettes.

Cooking a gorgeous 4-rib prime rib. Salted it last night and left it uncovered to air dry - wish I could've longer, but oh well.
Baking at 140 for 6 or so hours then finishing with a 500 degree broil for day dere maillard reaction. I've found that this makes the meat pink from rib to rim, saving that wonderful cap.

>>7200367
I had schweinshaxe with bread dumplings when I was in Munich. Didn't care for the dumplings. Taste was good but The texture was weird, like eating a battered and deep fried jellyfish

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'Butin as well.

Christmas in a bachelor pad.

Pulled pork fresh from the pressure cooker.

>>7201183
Hard pass/10

>>7201183
large chunks of raw cauliflower and carrot? you should at least chop it up and add a little vinegar or something. has a bad texture left whole like that.

>>7196668
Can't you order your turkey ahead of time?

got a skerton, woot

>>7201397
Good deal, m8. Your grip and forearms will be jacked in mere weeks

My father in law is making Brisket. I was thinking of making some hot artichoke dip and bringing it but they never eat anything I cook so I might just skip it and bring nothing like an asshole.

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Op here, I cut the fat cap back. Should I sear after its been seasoned and tied up?

>>7201426
Sear after cooking by broiling. Too unwieldy for a pan.

>>7201426
it's perfect as it is now. DO not ruin good meat with heat. blue is the way to eat

>>7201428
I'm going to be cooking this thing completely on the grill to free up the oven. Sear directly on grates and finish in a roasting pan.

>>7196694
Shiiiiiieeeeeeet, I didn't know Popeye's sold turkeys. Pls let me know how much it costs and if its good. I'd rather eat that. My mom cooked some kind of Turkey breast loaf in the slow cooker, about to eat it. It's not bad but I'd rather have a real whole turkey.

I had a 10lb rib on the bone, 30 day aged and stank like a morgue in a power outage when I got it. Roasted it till it was 135F in the center and then rested it for 40 minutes. Totally superb, best beef joint I ever had - tender, succulent and full of flavor. Just a little pink in the middle, would have cooked it quite a bit less if it had been younger, but didn't feel like taking too many chances with something that age.

>>7201465
They've been offering that on Christmas and Thanksgiving for years. I'll likely never have one due to tradition and bullshit like that. I'd like to, though.

>>7201411
I can already feel the gains

Ramen noodles and a sandwich.

>>7201521
http://fourbarrel.tumblr.com/post/283821195/easy-way-to-set-the-grind-on-a-hario-skerton

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>>7201249
>pulled pork
>pressure cooker

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tamales baby

300usd worth

enough to feed a small tribe

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>>7201708
hell yeah reheated on comal

as prescribed

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>>7201713
got mines bitches

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>>7201720
you have better got yours

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Beef short ribs just went in the oven, this pic is before adding the wine, broth, onions, and garlic

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>>7201724
shampo to wash it down with nigga

>>7201009
BUILD WALL
U
I
L
D

W
A
L
L

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>>7201143
T-thanks. I'm probably just going to watch twitch streams so I don't feel as alone.

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>>7201737
The day a wall gets build it will be built by mexicans

Reminder he who laughs last laughs heartiest ... those guys building walls will be the same guys funding tunnels at least the one the drug fiends aren't

Made a christmas dinner pictures thread for it, but fuck it is relevant so I'll post here too.

Smoked pork loin with a mustard and peanut butter crust
Goose fat roast potatoes
Beef suet dumplings
Sage and onion stuffing
Steamed broccoli
Mushroom duxelles, subbing the white wine for Honey JD
Chicken gravy with crispy bacon bits

Was pretty darn good, I'd recommend the pork to anyone

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>>7201765
Fuck sake forgot pic.

>>7201765
>peanut butter crust

por que razon

>>7201801
Sounds odd, but believe me it's fuckin' A. the sweetness of the butter goes well with the pork, as does the savoury heat of the mustard. Don't knock it till you've tried it.

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>>7201426
Sorry for lack of pics, this thing came out amazing.

>>7201234
Like I said, bread dumplings are not easy to do properly. They should be almost dry and definitely not jelly like, if they are wet and slimy on the outside something is wrong

>>7201729
Korean here. The way white people cook short ribs tastes just so much worse to me, but to each their own. As far as it goes, that looks pretty okay. would try/10.

>>7201864
pretty nice! could've avoided some of that grey stuff had it been bone-in, but great job overall, especially on preserving the rib cap.

>>7201178
This story doesn't make any sense and is full of holes. Chickens don't go up as high as 15lbs. The largest I've seen is maybe 6-7lbs MAX.

Also even if you meant Turkey instead of Chicken, it shouldn't take 7hrs to cook 15lbs. It takes roughly 15-20mins per pound to roast a Turkey at 325F. So realistically it should only take 4-5hrs to cook.

>>7201665
It turned out awesome. Pressure cookers are badass. I really don't see your issue.

>>7201953
>the way white people cook short rib
You might just mean Anglophones.
I'm as white as the rice you eat daily yet my countrymen don't cook short rib the way Americans, Brits and Aussies do.
I don't know how best to explain in English the various ways we prepare them, but suffice to say, it never tastes as bland as the way Anglophones do it.

>>7202232
he probably thinks pulled pork needs to be BBQd/smoked

First Christmas here with just my girlfriend so we decided to make a chicken instead of turkey (which probably wouldn't have even fit in our oven). Picked up one from Tesco which was spatchcocked and covered with herbs & garlic butter. Not the most Christmas-y roast, but it was still delicious. Side dishes included goose fat roast potatoes, roast parsnips, brussels sprouts cooked in goose fat + bacon, pigs in blankets, corn pudding, & green bean casserole.

Been drinking mimosas, vodka+mixers, & baileys throughout the day. It has been very fun.

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Mah spread

i wasn't feeling well this year so i let my dad take control of dinner. he was pretty excited to use his new apron that has "chef" embroidered onto it as well. i was planning on making beef wellington with roasted tomatoes, roasted potatoes, and green beans.
i come to the dinner table to find the $90 piece of meat covered in filo dough, canned green beans with bacon in it, and store bought potato croquettes.
i asked him why he didn't use puff pastry, to which he responded "i thought they were the same thing." i thought to myself that it won't matter too much since the duxelles with the meat is my favorite part anyway.
cut into it: there's only a sparse amount of coarsely chopped semi re-hydrated shiitake mushrooms with some onion. no seasoning in it. apparently the recipe called for wild mushrooms and dried shiitake was the closest thing?
the beef was cooked perfectly though. in conclusion, i had some delicious beef tenderloin for dinner and sugoi green tea kitkat bars for dessert.
dads, am i right?

>>7196643
OP's has bones. Prime rib is boneless

>>7202315
I find your tale quite unbelievable.

>>7202266
man that looks good
saw this thread on the home page and damn im jelly
i had a burger n chips for my xmas meal


what is the dish second from the right?

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>>7202333
it's not that much of a stretch. i was being gay retard and let the beef wellington slide onto the croquettes a bit while trying to position everything. apparently i'm the only one who tried it. my mom said it was initially too rare for her to eat so i figured my dad would only let it sit in the oven for a little while longer. i don't remember when i ate. now it's looking a bit well done. rip.

>>7196625
All I asked for Christams was a Prime Rib dinner, my jackass mom overcooked, I got so mad that I it I threw it right in that stupid bitches face and told her to eat it by herself.

>>7202331
Nah mines boneless. I'm pretty sure prime rib is from a specific section of the rib and doesn't have anything to do with the USDA prime grading. My roast could technically be "prime rib" if it was from the right part of the rib. It was labeled as a "USDA prime ribeye" though.

>>7202365
xD
underrated post

>>7202349
Twinky house.
Like I said to the salesgirl at that candle store in the mall: "I'm not buying it."
Why would you have both filo and puff pastry at once? Do you just happen to keep a roll of each in the freezer on the off chance you feel like making Wellington or spanakopita at a moment's notice?

>>7202266
What is with the tacky table setting? Are you Persian?

>>7202376
what? he got filo dough instead of puff pastry at the store. i was tentatively planning on making dinner myself like a week before and then told my dad that i didn't feel well two days ago. he said that he was fine with making dinner and going to the store. i gave him the recipe i like for making beef wellington last new year's and figured he'd use it again.
don't get me wrong: i'm not complaining about it. it's still pretty good. i just thought that the key components being slightly messed up was kinda funny. not quite tartar sauce in cake instead of cream of tartar tier or anything.

>>7202349

poor pupper ;_;

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>>7201953

what in the blue blazes are you talking about?

do you hate BBQ? GTFO of America in that case

>>7202238
>bland

these are white people short ribs. they are bland in no reality

>>7202492
oh, those look good. I mean the braised kind.

>>7200905
Fuck those look amazing

Merry fucking Christmas /ck/
prime rib I made for eve turned out fucking great. food coma inducing. had a couple left over bones and odds and ends so for dinner i drenched the mess in bold bbq sauce and nuked it for 2 minutes to get the sauce hot and meat warmed through. going caveman on prime rib leftovers is the fucking best part of christmas

>>7202672
Fuck yes, I love leftover prime rib.

I made a slow roasted 7lb prime rib today. Rubbed that bitch down with some butter that I mixed with minced garlic, fresh thyme and rosemary and salt/pepper. Cooked it at 250 until it hit 125, then let it rest and stuck it back in the oven at 550 for about 8 minutes to crisp up the outside.

Also made some mashed potatoes, green beans sauteed with bacon, mushrooms and garlic, some jus I made with the pan drippings, some stock I made a couple days ago and cabernet sauvignon, and a loaf of braided italian bread I made earlier today.

All in all, it came out really fucking well. I have about half of the prime rib leftover since two of the dipshits that were supposed to come over and have some decided not to show up so it was just two of us eating it instead of four. But fuck it, that just means more leftover meat for me.

>>7202695
shits expensive so all the better. fuck em for not showing up to a free meal right

>>7202703
That's exactly what I said. So my friend who bothered to show up and I gorged ourselves on meat and everything else, smoked a bowl, drank some beers and the rest of the wine I opened for the jus and crashed out in front of the tv for a while.

>>7202526

I'm white as paper and have no idea what you are talking about?

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>>7201953
how do koreans cook them differently? And here's how mine turned out after I took them out, pre-saucing, as you can see they literally fell off the bone they were so tender

>>7202695
Your post gave me a hardon.

>>7202742
Glad I could help.

>>7202736
google kalbi

>>7202413
>at the store
>on christmas
Still not buying it.
See, if /you/ were preparing the Wellington, unless you were sick for the past week, you'd have done the shopping for it. $90 hunk of beef, puff pastry etc etc etc
So yeah: I don't believe you, famfam. Ya need to have yourself a seat on a stick shift and get your ass into gear, because your storytelling skills are lacking.

>>7201158
dude, clean the switches on your stovetop.
such a nice skillet and such a dirty cooking place.

>>7201249
how can you do it in a pressure cooker? i have inherited one, but i do not know how to use it.
recipes are welcome.

>>7202775
I gotta try this. I have a ton of short ribs (meat farmer here) but they're cut as a three bone plate. Great for braising or smoking. Not great for kalbi.

I've never tried it, but heard it's a great cut for the grill when trimmed/cut correctly

>>7202387

it's christmas you cunt

>>7203314
I'm assuming you do your own slaughter and possibly butchering, have I got that right? If so, I've got a Q4U. If you're American, that is. And no, I'm not slowly baiting you. I've got an honest-to-goodness question that only someone familiar with American slaughtering and butchering practice would be able to answer. Think you can help, MeatAnon?

>>7203320

why didn't you just ask the question instead of asking to ask the question, this is 4chan

>>7202387
Not enough columns or gold-coloured statuettes for him to be Persian.

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I made this for my parents the 23rd, not really christmassy but still good shit.

>>7203320

I don;t do my own slaughter or butchering, although I have done it. Too many animals, and too many legalities with doing it myself.

Feel free to ask, anyway. I'll help if I can.

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>>7203430
What is this cut called in English? I live in America now and have tried to find it here.
Google translates it as "short ribs" but when searching "short ribs" on image search, it comes up with cuts like >>7202736 rather than steaks like pic related. I once asked a butcher for "short rib steak" and he gave me a prime rib steak, so that's not the right phrase, either. Delicious as it was, it's not what I wanted at the time. Any help?

>>7203472
Short ribs can be cut in a few ways.

That looks like flanken cut.

http://www.bonappetit.com/test-kitchen/cooking-tips/article/beef-short-ribs

>>7203472
def short rib in your pic

>>7203307
Sure. I can pass on what i did.

5 lbs of pork shoulder.
Sear it on all sides if you want, not necessary. I had 2 2.5lbs boneless shoulders

Remove the meat, and in the cooker mix 5/4 cups of BBQ sauce with 3/4 cups of water. Toss the meat back in and close the lid. bring it to pressure and let it cook for 75 minutes.

When time is up, let it cool naturally. Don't use a quick release or try to cool it with a towel or anything.

When the pressure drops enough to open the lid, pull out the meat and set it aside.

Dump most of the juice that accumulated reserving 1/2 a cup.

Pull the pork apart with 2 forks and return it to the pot. Add the reserved liquid and a cup or so off BBQ sauce back in and stir it. Heat some more if required.

>>7203492
>>7203484
Thanks! While flanken-style short ribs don't seem to have as much meat as what I'm talking about in >>7203472, they're much closer to it than anything I've seen yet.

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Not OP. However I also made prime rib. I was happy with it.

>>7203472
They're sometimes referred to as LA short ribs or Miami style short ribs

>>7203566

I'd ask for boneless short ribs. Make sure they're from the thicker part, and you'll be happier.

>>7203918
but nibling on the caramalized goodness on the bone is one of the best parts of kalbi

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OP here, we ate king crab legs too. There was about 4x than what is in the photo and the legs were huge.

Merry Christmas /ck/