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#27 Nov 24 2009 at 12:12 PM Rating: Good
Nadenu
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I saw my dentist yesterday and he gave me a week's worth of drugs. So hopefully the swelling will have gone down enough by next Monday that he can pull it.
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#28 Nov 24 2009 at 12:15 PM Rating: Good
Uglysasquatch
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Nadenu wrote:
I might not be having much of a Thanksgiving this year. Right now, the right side of my face is HUGE because of an infection from a broken tooth. I'm on antibiotics and painkillers, but I haven't been able to eat since Sunday morning. I feel a bit better now than I did yesterday, but I'll be glad when all the infection is gone along with this tooth.
Get some moonshine and gargle with it. Damn, you should already know this solutions!
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#29 Nov 24 2009 at 12:20 PM Rating: Excellent
Samira
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Rub some dirt on it and walk it off!

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#30 Nov 24 2009 at 12:31 PM Rating: Good
Nadenu
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*whimper*
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#31 Nov 24 2009 at 1:19 PM Rating: Good
Elinda
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gbaji wrote:
Sweetums wrote:
Jacobsdeception the Sly wrote:
Quote:
we are driving 250 miles west while my daughter and bf are driving 250 miles east. We will meet in Springfield MA
Are you planning to drive your hovercraft from your house-boat in the Atlantic?
I must be missing some funny joke, because I can drive 250 miles west and not leave my state.


Because, according to Google Maps, 250 miles east of Springfield MA is about twice as far as the distance to the Atlantic Ocean, putting their starting point if they're driving 250 miles west somewhere out in the Atlantic Ocean.
Your map is a the earth flattened out to 2-d so it appears that someplace like, oh, Portland ME is more north than west, but this is not the case. Imagine the picture in globe form. Basically I go southwest then west (as previously stated. What might very well be an exaggeration is the 250 miles. It might only be 190 or even 175, I've not checked yet.
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#32 Nov 24 2009 at 5:46 PM Rating: Good
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MDenham wrote:
Paskil wrote:
25 pound turkey, 9 pound ham, and all the fixings, sides, and desserts to make one move their belt down one notch. Plus, all the leftovers. Smiley: grin

Expecting 30 people.
You're not going to have any leftovers.

I'm doing a 19 pound turkey and a 10 pound ham, and we're only expecting just over a dozen people. The leftovers will probably be gone by Pearl Harbor Day at the latest, and more likely by the Civil War game (the 3rd).


You wouldn't happen to be from Oregon as well, would you?
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#33 Nov 24 2009 at 5:58 PM Rating: Good
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PigtailsOfDoom the Eccentric wrote:
MDenham wrote:
Paskil wrote:
25 pound turkey, 9 pound ham, and all the fixings, sides, and desserts to make one move their belt down one notch. Plus, all the leftovers. Smiley: grin

Expecting 30 people.
You're not going to have any leftovers.

I'm doing a 19 pound turkey and a 10 pound ham, and we're only expecting just over a dozen people. The leftovers will probably be gone by Pearl Harbor Day at the latest, and more likely by the Civil War game (the 3rd).


You wouldn't happen to be from Oregon as well, would you?
Yep, the boring side of the mountains.
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#34 Nov 24 2009 at 9:44 PM Rating: Good
Elinda
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Elinda wrote:
Ambrya wrote:
The in-laws will be cooking dinner on Thursday. Mr. Ambrya and I will be contributing a pumpkin pie and some ribbon jello. I think Tristan will have lots of fun helping to make the ribbon jello. Note to self: put down tarp.

For Christmas, however, I'll be hosting dinner, and I'm thinking of attempting a prime rib. Anyone have any suggestions?
My husband makes prime rib every year at x-mas. I'll get some pointers this evening.
Ok, he says he rubs it down good with, salt, pepper and fresh garlic covers it in foil. Bakes it according to size. Takes foil off about 1.5 and hour before done. (depending on size). He takes it out puts it on the big wood cutting board and recovers with the foil while he makes the au jous . Au jus - Remove the grease from pan and cook down the juice with some beef stock, and more seasoning, dash of red wine.

Oh and find a good butcher.

Edit to add - its good:D



Edited, Nov 25th 2009 4:52am by Elinda
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#35 Nov 24 2009 at 10:54 PM Rating: Good
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MDenham wrote:
PigtailsOfDoom the Eccentric wrote:
MDenham wrote:
Paskil wrote:
25 pound turkey, 9 pound ham, and all the fixings, sides, and desserts to make one move their belt down one notch. Plus, all the leftovers. Smiley: grin

Expecting 30 people.
You're not going to have any leftovers.

I'm doing a 19 pound turkey and a 10 pound ham, and we're only expecting just over a dozen people. The leftovers will probably be gone by Pearl Harbor Day at the latest, and more likely by the Civil War game (the 3rd).


You wouldn't happen to be from Oregon as well, would you?
Yep, the boring side of the mountains.


It really amazes me how many Oregonians we have on this site, lol. It's freaking awesome.
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#36 Nov 24 2009 at 11:06 PM Rating: Good
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PigtailsOfDoom the Eccentric wrote:
MDenham wrote:
PigtailsOfDoom the Eccentric wrote:
MDenham wrote:
Paskil wrote:
25 pound turkey, 9 pound ham, and all the fixings, sides, and desserts to make one move their belt down one notch. Plus, all the leftovers. Smiley: grin

Expecting 30 people.
You're not going to have any leftovers.

I'm doing a 19 pound turkey and a 10 pound ham, and we're only expecting just over a dozen people. The leftovers will probably be gone by Pearl Harbor Day at the latest, and more likely by the Civil War game (the 3rd).


You wouldn't happen to be from Oregon as well, would you?
Yep, the boring side of the mountains.


It really amazes me how many Oregonians we have on this site, lol. It's freaking awesome.


Yeah. Then we also have Kao, who doesn't have the sense to come south across the river and live in Portland proper.
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#37 Nov 24 2009 at 11:16 PM Rating: Good
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Elinda wrote:
Elinda wrote:
Ambrya wrote:
The in-laws will be cooking dinner on Thursday. Mr. Ambrya and I will be contributing a pumpkin pie and some ribbon jello. I think Tristan will have lots of fun helping to make the ribbon jello. Note to self: put down tarp.

For Christmas, however, I'll be hosting dinner, and I'm thinking of attempting a prime rib. Anyone have any suggestions?
My husband makes prime rib every year at x-mas. I'll get some pointers this evening.
Ok, he says he rubs it down good with, salt, pepper and fresh garlic covers it in foil. Bakes it according to size. Takes foil off about 1.5 and hour before done. (depending on size). He takes it out puts it on the big wood cutting board and recovers with the foil while he makes the au jous . Au jus - Remove the grease from pan and cook down the juice with some beef stock, and more seasoning, dash of red wine.

Oh and find a good butcher.

Edit to add - its good:D



Edited, Nov 25th 2009 4:52am by Elinda


The butcher isn't a problem. We have a shop just a couple blocks away where we can get prime-quality cuts. I got a bottom-round roast from them last Christmas that was truly awesome. It was their flier, actually, that made me think of making prime rib.

Does he marinate before-hand, and if so, what does he do? Has he tried packing it in kosher rock salt, which is the advice I've gotten from others so far?

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#38 Nov 25 2009 at 5:40 AM Rating: Good
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Elinda
Quote:
while my daughter and bf are driving 250 miles east.

How nice that your daughter is bringing your bf.
I have a cousin used to be Bishop of Springfield Ma.

Tomorrow at my brothers with my sister, mom, nieces, nephews, and assorted hangers on. (Maybe elne's progeny as well. I am to bring the apple cider. Going to stop at whole paycheck to see if they have some made with no preservatives/sulfates.
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#39 Nov 25 2009 at 8:29 AM Rating: Good
Elinda
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Ambrya wrote:
Elinda wrote:
Elinda wrote:
Ambrya wrote:
The in-laws will be cooking dinner on Thursday. Mr. Ambrya and I will be contributing a pumpkin pie and some ribbon jello. I think Tristan will have lots of fun helping to make the ribbon jello. Note to self: put down tarp.

For Christmas, however, I'll be hosting dinner, and I'm thinking of attempting a prime rib. Anyone have any suggestions?
My husband makes prime rib every year at x-mas. I'll get some pointers this evening.
Ok, he says he rubs it down good with, salt, pepper and fresh garlic covers it in foil. Bakes it according to size. Takes foil off about 1.5 and hour before done. (depending on size). He takes it out puts it on the big wood cutting board and recovers with the foil while he makes the au jous . Au jus - Remove the grease from pan and cook down the juice with some beef stock, and more seasoning, dash of red wine.

Oh and find a good butcher.

Edit to add - its good:D



Edited, Nov 25th 2009 4:52am by Elinda


The butcher isn't a problem. We have a shop just a couple blocks away where we can get prime-quality cuts. I got a bottom-round roast from them last Christmas that was truly awesome. It was their flier, actually, that made me think of making prime rib.

Does he marinate before-hand, and if so, what does he do? Has he tried packing it in kosher rock salt, which is the advice I've gotten from others so far?
No. I think the only thing he does is rub it down with the spices. But he really coats it and rubs it in - he does a couple layers. The end-cut on hubbies prime is the best I've ever had.
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#40 Nov 25 2009 at 4:32 PM Rating: Good
ElneClare
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My mom always had us lance the prime with with slivers of garlic and rub it with fresh black pepper. Then she would place in pan bone side down on rack in roasting pan and roast at 20 minutes per lb. for rare in 325 degree oven (140 f. on meat thermometer.) or 25 min. per lb for medium (160 f. on meat thermometer.).

Make sure you let it rest before caving and enjoy.

I need to see if Jonwin would be willing to have a small prime rib for my birthday next week.
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This Post is written in Elnese, If it was an actual Post, it would make sense.
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#41 Nov 25 2009 at 6:24 PM Rating: Good
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Sure you can elne. As long as you or nobby cook it.
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