Christmas (Holiday) Dinner - poll

What type of meat is the right one for Christmas (Holiday) dinner

  • Turkey

    Votes: 9 10.5%

  • Ham

    Votes: 20 23.3%

  • Beef

    Votes: 36 41.9%

  • Fish

    Votes: 6 7.0%

  • Other

    Votes: 15 17.4%
  • Total voters
    86
  • Poll closed .
I always remember Christmas dinner at my grandmother's when she was alive. The whole family would gather and we would have a pork roast, mashed potatoes, gravy, pickled herring with sour cream, headcheese, blood sausage wrapped in bacon, sauerkraut, and a dessert of apple or pumpkin pie. If you were lucky you could move again in a couple hours.
 
Kenneth Yong said:
To answer, yes, "freshwater" eel (Anguilla anguilla), although they spend much of their lives in the Sargasso Sea. Truth is, any eel sold at market today will be farmed.

We're not doing it this year, my sister-in-law's husband just passed away yesterday, so we're having a pared down Christmas dinner.

In any case, here's almost exactly how I do it, except for the fact that I wrap the individual pieces in bay leaves, secured with kitchen twine:

- Capitone arrosto

Merry Christmas all,
Kenneth
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I’m sorry for your family’s loss…

It is a very interesting dish. Generally the only eel I’ve eaten is grilled at a sushi restaurant, unagi, which is also a fresh water eel…I love it
 
Since the choice was made to have prime rib Christmas day, I decided to check with my sister to verify that she and my BIL eat beef. She said yes, they do, but we eat it "too raw" at our house. What? We strive for medium rare and become slightly unnerved if it advances toward medium. I didn't know they were like my mom, who liked beef cooked until it was gray or brown. I guess I'll take the end cuts and toss them in a frying pan so they can have gray or brown meat. Considering what I just paid for a rib roast, ain't no way we're gonna' chance over-cooking it. I thought medium rare is the gold standard of prime rib perfection.
 
When roasted to medium rare ( center temp) in an oven at high temp, the end cuts and perhaps one cut in from the end are usually medium (or God forbid worse)
I dealt with this in my own family, yearly discussions about the meat temp when pulling from the oven...so I feel your pain.
🤣
Just roast on high heat, pull at 120⁰ or so center of roast temp, cover and rest the beast.
Those heathens will get their overcooked beast, and a microwave shot will also grey that stuff up for those with no taste at all.
You have my sympathies.

Pro tip: Try and find a roast that is a bit thicker in the center, and smaller towards the edges...
 
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I think we pulled the last one when the thermometer hit 115, and it was perfect. And we do NOT eat meat too raw! Gawd, my sis probably over cooks their fish too. Ick!
 
Yeah, grey prime rib is a crime against nature
I come from a long line of midwesterners, who evidently still worry about undercooking things.
Mom once warned me (years ago) that my pork was undercooked due to the pink center, and trichinosis was a concern in undercooked pork.
Turns out the parasite is not present in domestically raised pork, and the cases (like 16 in the whole country) are usually from wild meats...bear, wild boar etc.
My facts made no difference...
🤣
 
Salmo_g said:
Since the choice was made to have prime rib Christmas day, I decided to check with my sister to verify that she and my BIL eat beef. She said yes, they do, but we eat it "too raw" at our house. What? We strive for medium rare and become slightly unnerved if it advances toward medium. I didn't know they were like my mom, who liked beef cooked until it was gray or brown. I guess I'll take the end cuts and toss them in a frying pan so they can have gray or brown meat. Considering what I just paid for a rib roast, ain't no way we're gonna' chance over-cooking it. I thought medium rare is the gold standard of prime rib perfection.
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Just slice off a couple of ribs and roast them separately for your sister and brother in-law. What they don't eat will make killer stroganoff after the fact.
 
We'll be starting out with cinnamon roll breakfast casserole done in the slow cooker.

Main meal is looking like central Texas BBQ brisket with cornbread, slaw, with salad option, Mac n cheese and assorted deserts.

Honestly we just got tired of turkey , and my wife can't handle ham.
 
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