Monday, July 18, 2005
Too... Hot... To... Think...
Food:
For me, the over-riding memory of the evening/day is really the heat. Holy Hell was it hot!
Our original thought for this week had actually been bone-in prime rib, but when we priced it out, it was as expensive as I had feared**. I realize that sirloin tip roast (or "pot roast") isn't exactly in the same league, but it got the job done. Soaking it in the pan juices after slicing it seemed to help the dryness of pot roast, but there was still a little toughness. It wasn't so tough you couldn't chew, but compared with the very large cuts of meat we've slow cooked over the last few weeks, it was a change. Honestly I had a lot of worries that the meat was going to be edible at all. Pot roast isn't usually something that one does on the grill, however using the aluminum pan and foil, there was really no difference from an oven. Of course that also meant not as much smoky flavor.
Robin's carrots didn't inspire the same level of violence for two reasons. First making six pounds meant there were enough that no one had to get stabby with their fork. Second, (and Robin and I have discussed this) she tried to rush the cooking and they didn't caramelize as much as last time. They were good and tasty, just not infused with divinity.
The dessert came from a new cookbook, The Cake Bible (recommended by a Fest friend that works at The Kitchen Window who may be joining dinner soon). Robin and BY were really the ones focusing on the recipe, but they seemed enamored by the fact that it specified three different ways to measure each ingredient. I was enamored by the white chocolate goodness and fresh raspberries.
** Footnote: We'd still like to do a bone-in prime rib (or two), and a few people expressed interest in contributing dollars to offset the expense and make it possible. We're thinking about the last Sunday before Festival starts [August 7th]. Robin's brother and sister (and possibly her father) will be in town, so this will be a larger meal. (I have a feeling that when my mom hears of the plan, she may start walking here as well.) We've never asked for contributions because we've never wanted to exclude anyone who was low on funds, and that still stands. I got the feeling that enough people were interested in pitching in that it'll be no problem to cover those that can't. The bottom line is that we're going to need a more accurate count of who will be here. Over the next couple of weeks, please let us know if you'll attend. Remember that it'll be the Sunday of Glory weekend, although I'm hearing that most people will be heading back that morning anyway.
Breaking News: My mom may be here for the dinner on July 31st. If so, Prime Rib would probably be moved to that weekend.
- Mixed green salad with Champagne vinegarette
- Ginger soy rubbed sirloin tip roast
- Heart attack mashed potatoes
- Robin's fightin' carrots
- White chocolate whisper cake with raspberry filling
For me, the over-riding memory of the evening/day is really the heat. Holy Hell was it hot!
Our original thought for this week had actually been bone-in prime rib, but when we priced it out, it was as expensive as I had feared**. I realize that sirloin tip roast (or "pot roast") isn't exactly in the same league, but it got the job done. Soaking it in the pan juices after slicing it seemed to help the dryness of pot roast, but there was still a little toughness. It wasn't so tough you couldn't chew, but compared with the very large cuts of meat we've slow cooked over the last few weeks, it was a change. Honestly I had a lot of worries that the meat was going to be edible at all. Pot roast isn't usually something that one does on the grill, however using the aluminum pan and foil, there was really no difference from an oven. Of course that also meant not as much smoky flavor.
Robin's carrots didn't inspire the same level of violence for two reasons. First making six pounds meant there were enough that no one had to get stabby with their fork. Second, (and Robin and I have discussed this) she tried to rush the cooking and they didn't caramelize as much as last time. They were good and tasty, just not infused with divinity.
The dessert came from a new cookbook, The Cake Bible (recommended by a Fest friend that works at The Kitchen Window who may be joining dinner soon). Robin and BY were really the ones focusing on the recipe, but they seemed enamored by the fact that it specified three different ways to measure each ingredient. I was enamored by the white chocolate goodness and fresh raspberries.
** Footnote: We'd still like to do a bone-in prime rib (or two), and a few people expressed interest in contributing dollars to offset the expense and make it possible. We're thinking about the last Sunday before Festival starts [August 7th]. Robin's brother and sister (and possibly her father) will be in town, so this will be a larger meal. (I have a feeling that when my mom hears of the plan, she may start walking here as well.) We've never asked for contributions because we've never wanted to exclude anyone who was low on funds, and that still stands. I got the feeling that enough people were interested in pitching in that it'll be no problem to cover those that can't. The bottom line is that we're going to need a more accurate count of who will be here. Over the next couple of weeks, please let us know if you'll attend. Remember that it'll be the Sunday of Glory weekend, although I'm hearing that most people will be heading back that morning anyway.
Breaking News: My mom may be here for the dinner on July 31st. If so, Prime Rib would probably be moved to that weekend.
