PebHmong Discussion Forum
General Category => General Discussion => Topic started by: theking on January 13, 2021, 09:31:33 PM
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Buffet style prime rib requires less prep time and thus can be served faster. Not saying it's not good but you can tell the subtle differences. At least that's been in my experience..
I made my prime rib buffet style because I've been thinking about not being able to eat at one for close to a year now so I decided to make my own O0:
(https://i.imgur.com/RpWOfgk.jpg)
(https://i.imgur.com/lmIIu4B.jpg)
(https://i.imgur.com/dO4pC9z.jpg)
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Ingredients needed (***MAKE SURE IT'S KOSHER SALT***):
(https://i.imgur.com/vpq966U.jpg)
(https://i.imgur.com/23buNol.jpg)
(https://i.imgur.com/0cjLML1.jpg)
(https://i.imgur.com/JDm9IV1.jpg)
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Once out of the oven, tin foiled it on the cutting board for about 20 minutes then serve:
(https://i.imgur.com/OuXLGrb.jpg)
(https://i.imgur.com/44znrjv.jpg)
(https://i.imgur.com/Xg3WQ8q.jpg)
(https://i.imgur.com/nkHFEjw.jpg)
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If you're a prime rib fan and happens to be in SF, I recommend this "restaurant prime rib" place O0:
(https://img1.10bestmedia.com/Images/Photos/34505/p-house-of-prime-rib-san-francisco-ca-usa-restaurants-10best-users-recommend-1550855_55_660x440_201404181754.jpg)
(https://www.houseofprimerib.net/assets/images/d5.jpg)
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I took these photos at Jackson's buffet and I prefer pink just like the prime rib below but I saw several folks especially women asking the prime rib carver to put their cut on the grill so it could cook some more because it was too bloody for them:
(https://i.imgur.com/BjfcGju.jpg)
(https://i.imgur.com/SRajVUQ.jpg)
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IDK, I just don't have the stomach for it if I see them like that.
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I think I read somewhere that the redness in the meat is not really blood.
"As it turns out, that “blood” in your steak isn’t blood at all.
It’s myoglobin, the protein that delivers oxygen to an animal’s muscles. This protein turns red when meat is cut, or exposed to air. Heating the protein turns it a darker color. Rare meat isn’t “bloody,” it is just cooked to a lower temperature."
https://www.huffpost.com/entry/what-is-the-blood-in-steak_n_57fc0219e4b0e655eab6eb36 (https://www.huffpost.com/entry/what-is-the-blood-in-steak_n_57fc0219e4b0e655eab6eb36)
And We had a contractor working for us and the guy was 89 years old. On his last day, I asked him what was his secret to longevity. He said to stay away from red meat and drink your coffee. The asian drinking tea and azn are also known to live a long long time so the answer is in caffeine and what you eat to help less deteriorate or rot your internal organs.
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IDK, I just don't have the stomach for it if I see them like that.
You're not alone, different folks, different strokes..
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I think I read somewhere that the redness in the meat is not really blood.
"As it turns out, that “blood” in your steak isn’t blood at all.
It’s myoglobin, the protein that delivers oxygen to an animal’s muscles. This protein turns red when meat is cut, or exposed to air. Heating the protein turns it a darker color. Rare meat isn’t “bloody,” it is just cooked to a lower temperature."
https://www.huffpost.com/entry/what-is-the-blood-in-steak_n_57fc0219e4b0e655eab6eb36 (https://www.huffpost.com/entry/what-is-the-blood-in-steak_n_57fc0219e4b0e655eab6eb36)
And We had a contractor working for us and the guy was 89 years old. On his last day, I asked him what was his secret to longevity. He said to stay away from red meat and drink your coffee. The asian drinking tea and azn are also known to live a long long time so the answer is in caffeine and what you eat to help less deteriorate or rot your internal organs.
Yup