- Jan 11, 2014
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I'm pretty sure corned beef is usually made from brisket, and isn't pastrami technically smoked corned beef?
- Jan 17, 2009
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- Oct 13, 2001
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Man, I always get confused with that
Never too proud to know when I don't know something I don't knowYes.DCAllAfrican just doesn’t know anything.
solewoman
Staff member
- Jul 27, 2006
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Yes. That is how pastrami is made
- Dec 17, 2012
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Palabok
Chilean Sea bass
Falafel
Fried rice
Stuffed mushrooms
Wings
Hazelnut mousse cake
Chilean Sea bass
Falafel
Fried rice
Stuffed mushrooms
Wings
Hazelnut mousse cake
- Oct 13, 2001
- 160,861
- 142,720
solewoman
Did yall do anything "special" with that Banana Pudding?You used that Paula Dean method?
Did you use Cool whip or Whipped cream? ( Also Question for the masses as well (In Genera))
- Jul 23, 2013
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Palabok
Chilean Sea bass
Falafel
Fried rice
Stuffed mushrooms
Wings
Hazelnut mousse cake
Fuuuuuh! Looks so good
solewoman
Staff member
- Jul 27, 2006
- 19,646
- 21,629
You used that Paula Dean method?
Did you use Cool whip or Whipped cream? ( Also Question for the masses as well (In Genera))
Cool whip. Not sure what’s Paula’s recipe. But around thanksgiving a NTer was mentioning using chessman cookies so I looked up a few recipes then added my own spin.
- Apr 30, 2010
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As much as I love steak/beef, i've never had prime rib. Does it have flavor aside from just the meat?
- Apr 15, 2004
- 44,370
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If you love steak and beef you'll love prime rib.
- Oct 13, 2001
- 160,861
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It doesn't have AS MUCH flavor as a nicely crusted piece of steak. Unless you get an outside piece that has a crusted/outside layer/portion.
- Apr 15, 2004
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Describe the flavor of a steak
- Jan 1, 2009
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Prime rib is 
- Oct 13, 2001
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If we are only talking about the FLESH, It is the the same flavor as the Prime Rib. Since they come from the same part of the cow.
But cooking methods differ since you are dealing with a larger cut of meat vs a STEAK.
With Prime Rib, the focus is more on the actual flesh of the steak vs. a steak that highlights the flesh of the steak as well as the external crust that is generated by the high heat.
While there are PIECES of the Prime Rib that have crusty parts, that isn't the main attraction.
Liking one doesn't guarantee that you will like/dislike the other
It is just two different experiences , I would just try it for yourself.
- May 19, 2016
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For prime rib
https://yelp.to/qTKq/3oYLbuF3XS
https://yelp.to/qTKq/3oYLbuF3XS
- Oct 13, 2001
- 160,861
- 142,720
Why do you think you haven't had it before?
If you are ever in the area.
Check out this Groupon for $175 for a Prime Rib Dinner for Four at Bobby Van's Grill (Up to a $224 Value) $175 for a Prime Rib Dinner for Four at Bobby Van's Grill (Up to a $224 Value) https://www.groupon.com/deals/bobby-van-s-grill-dc-3?utm_source=&utm_campaign=UserReferral_ma
- Apr 15, 2004
- 44,370
- 74,061
U didn't answer my question tho
- Oct 13, 2001
- 160,861
- 142,720
Flavor depends on preparation and what it is seasoned with.
That is what you will get. Too broad of a question.
The most I can absolutely speak on is texture.
- Apr 15, 2004
- 44,370
- 74,061
Ok yea I agree.
Yea they are different but I like them equally.
Yea they are different but I like them equally.
- Oct 13, 2001
- 160,861
- 142,720
I am sure you COULD pick an option if you were held by gunpoint.
There is always a favorite.
Even with children, but that is a different story
- Apr 30, 2010
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Usually it's on the same menu as steak which always catches my eye first.
- Oct 13, 2001
- 160,861
- 142,720
- Jan 17, 2009
- 35,078
- 47,205
Had a similar discussion with the family last night while having prime rib.
With prime rib you lose that tasty maillard reaction crust in every bite, so I'm very reliant on using au jus for it and my brother is the same way (he likes to add horseradish too), while my moms and sister-in-law like having the steak just by itself, no add-ons. They enjoy it just for the texture and what they described as the natural "sweetness" of the meat.
With prime rib you lose that tasty maillard reaction crust in every bite, so I'm very reliant on using au jus for it and my brother is the same way (he likes to add horseradish too), while my moms and sister-in-law like having the steak just by itself, no add-ons. They enjoy it just for the texture and what they described as the natural "sweetness" of the meat.
- Jan 11, 2014
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My wife got me an instant pot for christmas. Anyone else have one, what should i try first? I was thinking about doing some short ribs in it.
- Sep 2, 2009
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whats the best way to cook a prime rib wanting it medium-medium rare? i have a 5lb one for my family this weekend, just looking for some ideas
edit: would have helped if I added how I usually do it.
bring the PR to room temp, preheat oven to 450, apply rub to PR, cook for 15mins at 450 then reduce temp to 325 and cook for 15mins per pound. cook until internal temp is 110, remove from oven and over with foil for 20mins to get medium rare.
Only reason why im asking is because the last time I made one it didnt turn out the way I would have liked and since then I wanted to try something new.
edit: would have helped if I added how I usually do it.
bring the PR to room temp, preheat oven to 450, apply rub to PR, cook for 15mins at 450 then reduce temp to 325 and cook for 15mins per pound. cook until internal temp is 110, remove from oven and over with foil for 20mins to get medium rare.
Only reason why im asking is because the last time I made one it didnt turn out the way I would have liked and since then I wanted to try something new.
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