Tuesday, December 30, 2008

Holiday Cheer

I have had the prime rib aging in the fridge since we bought it Sunday. It makes the meat so much more tender when aged and most stores do not do this anymore. One it takes a lot of refriegrator room hanging the meat to age and it is also shrinks the meat so less profit. Also makes the meat much more expensive for the extra time they take to do it. Learned this tip from friends Kathy and Bob.

Filled bags from the day after Christmas sale. I need to go through everything, log them and box them away for next year.

How cute is this? Cork animal ornaments. A project for me this year using our saved wine and champagne corks. I saw this in the Sac Bee.

I am the archivist and co-owner of a private foodie group on the Internet. In appreication for my archivist duties they sent me this wonderul art book and music CD knowing my love of Native American art, music and history. I have so enjoyed reading this book and admiring the art work from cover to cover and listening to the contmeorary Native American music while I did.


Jen said...

That was very interesting information about the prime rib! When I do one in the future I will have to remember that! Do you just put it in the fridge, uncovered etc., for a day or two or longer? Do you put anything on it or just leave it "naked?"

Diane said...

When you take the meat out of the packaging, pat it dry with paper towels. Then set it on a rack over a pan. Depending on the size of prime rib you vcan use a cake pan, baking sheet, what have you. It works best if you can let it age 3 to 4 days in the fridge. No, you do not put anything on it (leave it naked) and you do leave it uncovered. It needs the cold air to age it.

Sarah said...

That is good to know about the prime rib.

Looks like a nice haul from the sales.

Erin said...

Umm...how was that Prime Rib? It looked yummy aging.