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Take 10-15 lb rib roast
Rub with salt and pepper and let sit overnight
Bring up to room temp for about an hour or so before cooking
Deep Fry in 350-360 degree oil about 3-4 minutes per pound
Remove and let set for 15-20 min. before carving
Far and away the best prime rib I have ever eaten. I will be making one this Sunday for a Christmas Party. My mouth is watering already.
Mac knows all about proper chips, head down to Lafleur's (restaurant chain in Quebec) and those are gooood. Hopefully they haven't changed the oil in a while because that's where all the flavour comes from.
Add large amounts of cheese curds, douse liberally with a very robust gravy and voila, poutine.
Nothing like it folks, clog your arteries instantly and get a good base for a night of drinkin'.
Did someone mention angioplasty? ;)
- Black pudding's very black today, Mother...
- Yes it is black today, dear.
- That's very black, that is...
- Yes dear.
- Even the white bits are black...
- Yes...dear...it is a very dark pudding today.
- Like the weather...
- Yes, dear.
- Very overcast...
- Yes, Eric?
- I don't think I've ever seen a pudding as black as that... 'ave you?
- I dare say I have...son...I've seen some very black puddings in my time...
- But most of them...even if the white bits aren't black...they're kind of...
- That's enough dear...go and get some coal, will you?
A lovely vignette of old Yorkshire.
From 'The Testing of Eric Olthwaite' (A Ripping Northern Yarn) by M. Palin and T. Jones, 1978.
You will need:
Self raising flour (4oz)
Plain flour (4oz)
Milk 1/2 pint
Oil a dash
2 egg whites (beat till stiff)
1 egg yolk
Some carbonated water
1. Mix the flours, milk, oil, egg yolk and a pinch of salt to a very smooth consistency, and then put in the fridge for an hour.
2. Remove from fridge add a little carbonated water, until the mixture will nicely coat the back of a spoon then stir in beaten egg whites.
3. Use by coating fish in corn flour, shaking of surplus and immersing into batter. Remove from batter and hold over bowl for 5 seconds to drain surplus. Immerse coated fish in oil heated to 355°F until golden brown (6-8 minutes).
N.B. If you are under observation use Champagne instead of carbonated water.