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Tuesday, 21 August 2007

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Comments

nhbilly

OMG a nice succulent slice of porn in your mouth! I mean the rare piece of prime rib.

Carol

Ed, you are right on! I have always loved prime rib over any other cut but like you, just restaurants just can't get it right. I don't even bother anymore. So once a year, usually around Christmas or New Year, I slow cook a 3-4 bone rib roast for the family to enjoy. Thanks for the review; another restaurant to add for when I get up there.

Nate

That could be the most beautiful prime rib I have ever seen! I enjoy prime rib more than any other meat.

Rob

In the background, there is a ramekin of beefy and slightly salty au jus.

It's just 'jus' not 'au jus'.

Compare with:

In the background, there is a ramekin of beefy and slightly salty with gravy

Makes no sense.

ed (from Yuma)

Carol, billy, Nate, thanks for the comments. It really was good. I'm glad I'm not alone.

Rob, thanks for the French lesson. I will correct the post. I still have memories of being laughed at in grad school after pronouncing a French word. I much prefer French cuisine to the French language.

Fred

Ed, I am also a fan of prime rib, though my most recent experiences with prime rib were at such establishments as Outback and Black Angus. Do you know of any places in San Diego that have quality prime rib?

howie

I think you should be proud of being a prime rib nazi. Prime rib is so incredibly good when done right, but it can be downright nasty when not.

rooney

just one question: is there a higher grade of beef than prime?

Kim

Ed - I always enjoy your posts, but my friend, you REALLY need to take some simple lessons in photography! I normally would not be bothered by a slightly-unfocused picture, but when you talk about what Prime Rib should look like, I want to be able to see exactly what you're talking about.

What do you think of Lawry's? I used to go to the one in L.A. for my prime rib fix, and I always loved it there. As I remember, they actually sliced it off the roast directly in front of your table.

ed (from yuma)

Fred, I would call the high-end steak houses and ask if they do prime rib and how they do it to see if any of them does it right.

rooney, I was thinking about wagyu beef and some of those really marbled meats I see in places like Zion Market. Don't really know if there is technically a higher grade.

Sorry about my photographic skills, Kim, I probably should take a class - or at least read a photographer's manual. In my defense, you should have seen the first food pics I took when I got a digital camera two years ago. I really have improved. To be honest, I haven't tried Lawry's. I had largely given up on prime rib in restaurants. Normally when I'm in larger cities, I seek out Asian or other non-American cuisines. But Monterey lacks any large Asian communities - Korean food (or Indian with the coming of Ambrosia) are probably the best non-American dining options. Thus, I eat at places like Passionfish, Whaling Station, etc.

clayfu

Lawry's is a prime rib tradition.
you must go.

Jo

Ed, if prime rib is your delight, I would love to hear your thought on a San Francisco restaurant, The House of Prime Rib. http://houseofprimerib.ypguides.net/

The first time I went there was in the 70s as a teenager. Through the years I've had the pleasure of visiting occasionally.

Living in NC, I may never get that chance again, but I wouldn't mind living it vicariously through you. Email me if you decide to make the trip!!!!

Cathy

It is so cool that I get to blog with you. This is a perfect meal.

ed (from Yuma)

Cathy - Thanks - it's great to blog with you (and Kirk, of course). So nice of him to let us play in his sandbox.

Thanks for the rec, Jo. It has been over 10 years since I was in SF. My expectations for prime rib were established when I was a kid and two refugees from SF established a restaurant in a country estate 15 miles from my hometown and served the same meal every night - French onion soup, caesar salad, small cup of seashell pasta with sauce, prime rib, baked potato w/sour cream etc, and flaming ice cream for desert. So a meal like the one at WS was, in many ways, a return to a childhood favorite.

Captain Jack

I am glad you took up the prime rib cause Ed. I feel as if I am constantly explaining that a standing rib roast is only prime rib if is USDA prime. Remember, the meat is even better if it is dry aged for 30 days in your butchers meat locker. This alows the muscle tissue to begin to break down (basicaly a controlled rot) making it even more tender. For those of you in San Diego, you can buy USDA Prime standing rib roasts at Seisels on Morena Blvd (I buy the whole sub primal) and they will dry age it for you for free. Make sure you have them show it to you after the 30 days before they clean it up, it is quite a sight. I call it the hairy monster. I am totaly down with low and slow heating for prime rib because it provides a larger center sweet spot of medium-rare meat. I just like to sear mine first to get a nice caramalized exterior.

Captain Jack

To respond to the person asking about grades higher than USDA Prime, here is the deal. About 2% of all beef is graded prime by the USDA. Premium butcher houses like Lobel's in New York have in house inspectors that examine that 2% (Prime) and then select the top 2% of of that subsequently marketing it as "High Prime." The meat is then Dry aged up to six weeks. The resulting product is fabulous, but comes at a dear price.

ed (from Yuma)

Doggone, Jack, I thought I was a prime rib fanatic - you win the prize!

Captain Jack

Hee hee, thanks Ed, I am a fanatic, dry aged prime beef = good eats if cooked properly.

Cheers

P.S. Great Post

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