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Old 10-31-2010, 05:15 PM   #11
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Thanks, sometimes I need some sympathy and appreciate all I can get.
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Old 10-31-2010, 08:27 PM   #12
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Originally Posted by Oldvine View Post
...Since my own husband won't eat onions, many of my recipes are heavy into garlic. I would be at sea looking for a roast beef recipe with no garlic.
WOW! If Shrek hadn't liked onions, he wouldn't have become Mr. PrincessFiona, no matter how sparkly and blue his eyes were.
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Old 10-31-2010, 08:43 PM   #13
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Originally Posted by PrincessFiona60 View Post
WOW! If Shrek hadn't liked onions, he wouldn't have become Mr. PrincessFiona, no matter how sparkly and blue his eyes were.


If my Stirling hadn't liked garlic, I doubt we would be married.
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Old 10-31-2010, 09:38 PM   #14
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It was the bell bottoms, tailor made. I fell for the sailor suit before I knew about the onion dislike.
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Old 10-31-2010, 10:30 PM   #15
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It was the bell bottoms, tailor made. I fell for the sailor suit before I knew about the onion dislike.
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Old 10-31-2010, 10:32 PM   #16
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It was the bell bottoms, tailor made. I fell for the sailor suit before I knew about the onion dislike.
Must be something about those Navy guys...mine was a sailor, too!
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Old 11-01-2010, 10:48 PM   #17
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thanks heaps guys for your responses. must admit I find it hard to cook without garlic as it enhances the flavour so well. might try some extra herbs with my usual marinade. I usually marinate overnight in 1/2 cup red wine, seeded mustard, garlic & fresh thyme & it comes out brilliantly.
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Old 11-02-2010, 12:41 PM   #18
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Scotch fillet = ribeye roast.

A good cut of meat that needs little or no help. Salt and pepper the exterior and roast.
You beat me to it, Andy.

Cheaper cuts of meat need marinade. Not yours, Aldel.
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Old 12-30-2010, 09:47 PM   #19
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herbs of province is all you need--check "Jacques pepin celebrates" (I think )---checked it Page 195 TNT Ps if you get have a roast in the suggested size you won't trust taking it out of the oven at 87 F internal -it really does go on to 125 F on it's own. Just did one last week ,I'd suggest Waldorf -celeriac salad with that -Gage
I'd never marinate a rib roast
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Old 12-31-2010, 04:53 PM   #20
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Rib Roast? I'd go with kosher salt and coarse cracked pepper. That's it, thats all you need. Be sure to make yourself a side dish loaded with garlic, so you can enjoy it if you like it.
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