Food

Standing rib roast

Dear Reader,

Introduction

This post is about my Christmas lunch.

After getting home from church, I put the roast in the oven.

Recipe — standing rib roast.

I have been enjoying more beef and lamb over the last few months. Between the two, I’m eating more beef. If only beef had lamb fat on it. That would be a perfect combination.

If I was eating with others, I’d suggest seafood for lunch. I’d head out and buy some Moreton Bay bugs, Endeavour prawns, sand crabs, and wild-caught Pacific salmon if they had it. I’m drooling thinking about tearing bite sizes of crustacean or fish flesh, mounting them with soft butter, and sprinkling them with flaky salt.

This Christmas, I’m in Canberra. I thought it would be nice to enjoy a rib roast. It would also provide me with lots of meat to eat during the week.

Equipment

  • Oven
  • Meat thermometer

Ingredients

  • Standing rib roast (three ribs) (1700 grams)
  • Salt (17 grams)

Instructions

  1. One Christmas Eve, season the roast with a liberal amount of salt. I read somewhere it should be about 1% by weight.
  2. Place the joint on a tray and refrigerate uncovered overnight. This is dry brining.
  3. Remove the joint a few hours before cooking. I did this before leaving for church.
  4. Preheat the oven to 120 °C.
  5. Put the roast in the oven on a tray and cook until the internal temperature reaches about 55 to 57 °C.
  6. When the roast gets to that temperature, remove it from the oven and allow it to rest for 30 minutes.
  7. Turn up the heat on the oven to maximum and brown the roast.
  8. Remove the roast from the oven.
  9. Carve the roast and transfer the meat to a dinner plate.
  10. If you’re following a meat-only diet, just the meat will be more than sufficient to satisfy your hunger. You can pick up the rib and just bite into it. This minimises washing. I cut the bone off and then bluntly dissected the spinalis from the longissimus. I then sliced both muscle bundles.
  11. If you’re low-carbohydrate eating, meat and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
  12. If you’re not concerned with carbohydrates, fill your boots.
  13. If you’re vegetarian or vegan, this meal won’t be suitable.
  14. Always give thanks to the Lord.
  15. Eat with whatever implements you prefer. Eating with your fingers is okay, in my opinion.

An alternative style

I know some people prefer to dissect the ribs from the muscle meat before cooking. They will tie the bones and meat together for the cooking phase. Once cooked, it becomes easier to cut the string and carve thin slices of meat. This is great for families and meals with friends.

Because I will eat this roast myself, I don’t need to go to the extra trouble. I prefer slicing between the ribs and then dissecting the bone from the meat.

For the remaining ribs, I’ll remove them and then bluntly dissect the spinalis (deckle or fat cap) from the longissimus dorsi (fillet) and store each muscle bundle separately. I will use the longissimus for lunch meat. The spinalis will be cut into cubes and served cold with King Island smoked cheddar cheese, Outback brand pork rinds, and gobbets of butter.

Recipe — Dessert

Ingredients

  • Blueberries 10 grams.
  • Pure cream (not thickened) 10 mL.

Instructions

  1. Pour the cream into a bowl.
  2. Add the blueberries.
  3. Eat with a spoon.

Thoughts on the meal

I like roast beef, especially a rib roast. This meal was good. I enjoyed it. It was deeply satisfying.

The pink hue is oxidised myoglobin in the meat juices. It is not blood.

The dessert was a treat.

Final thoughts

  • I hope your Christmas and New Year are filled with peace, joy, and rest.  

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Nutrition information

Nutrition information for 300 grams of roasted scotch fillet (ribeye) steak.

  • Calories: 720–864
  • Fat: 40–55 grams (15–20 grams saturated)
  • Protein: 50–55 grams
  • Carbohydrates: 0 grams
  • Cholesterol: 200–250 mg
  • Sodium: 800–1200 mg

Nutrition information for 10 grams of blueberries.

Calories: Around 6–8 calories (very low!)

Macronutrients:

  • Carbohydrates: Approximately 1.4–1.5 grams, mostly from simple sugars like glucose and fructose.
  • Protein: About 0.07–0.1 grams, minimal amount.
  • Fat: Trace amount, less than 0.1 grams.

Additional notes:

  • The glycæmic index (GI) of blueberries is around 53, considered low and unlikely to cause significant blood sugar spikes.

Nutrition information for 10 mL of pure cream.

Calories: 35–38 calories

Macronutrients:

  • Fat: 4–5 grams
  • Saturated fat: 2–2.5 grams
  • Unsaturated fat: 1.5–2 grams
  • Carbohydrates: 0.4–0.5 grams
  • Sugars: 0.3 grams
  • Protein: 0.2–0.3 grams

Additional notes:

Pure cream is high in fat, primarily saturated fat.

Turkey

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Dear Reader,

Welcome to Yummy Lummy.

Introduction

I hope you’ve had a good week. After returning from Brisbane, I’ve enjoyed the week at work. As everyone tries to wrap up the calendar year, our diaries are full of meetings.

Recipe — turkey drumstick

I found some turkey legs to try.

Turkey isn’t my favourite meat. I thought I’d give a leg a try rather than breast meat. I assumed dark meat would be tender and juicy.

Originally, I was going to use a water bath, but all the recipes run for between 24 and 36 hours. I know my precision cooker can manage this, but I’d prefer not to use it for longer than a few hours.

I decided to use my pressure cooker, and I chose a cooking time of 25 minutes.

Equipment

  • Pressure cooker

Ingredients

  • Turkey leg (also known as a drumstick)
  • Beef stock

Instructions

  1. Place the turkey leg and beef stock into the pressure cooker.
  2. Seal the lid and turn it on.
  3. Set a timer for 25 minutes.
  4. At the end of the 25 minutes, turn off the heat and allow the pressure to equalise naturally.
  5. Remove the lid and take the leg out of the cooking vessel.
  6. Strain the cooking liquor and keep in the refrigerator as a mixed species stock.
  7. Preheat the oven to a high temperature.
  8. Pat the surface of the turkey leg with absorbent paper to remove as much moisture as possible.
  9. Put the meat into the oven for a couple of minutes to brown the skin.
  10. You could use a small gas torch to melt butter over the turkey if you have one.
  11. Put the leg onto a dinner plate.
  12. If you’re following a meat-only diet, just the meat will be more than sufficient to satisfy your hunger. You can pick up the leg and just bite into it. This minimises washing.
  13. If you’re low-carbohydrate eating, meat and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
  14. If you’re not concerned with carbohydrates, fill your boots.
  15. If you’re vegetarian or vegan, this turkey leg won’t be suitable.
  16. Always give thanks to the Lord.
  17. Eat with whatever implements you prefer. Eating with your fingers is okay, in my opinion.

Thoughts on the meal

The leg was tender, and it wasn’t tough or stringy. It was filling.

I have another leg in the freezer. I may cook it in the new year.

Final thoughts

  • Do you like turkey? What is it about turkey meat that you enjoy?
  • I will try to post my Christmas meal on Monday afternoon.

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Sandgate Post Office Hotel

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

Dear Reader,

I hope you’ve had a good week. This weekend I’m in Brisbane visiting my parents and daughters.

We’re celebrating a birthday and Christmas together.

I took everyone to the Sandgate Post Office Hotel for lunch.

In the evening one of my brothers, his daughters, my daughters, and future son-in-law came over to my parent’s place for dinner.

I went and bought scotch fillet steaks for everyone. One of my nieces made a Greek salad.

I just ate steak because I was still feeling full from breakfast and lunch.

Sandgate Post Office Hotel

I’ve been here before for lunch. I enjoyed it then and this meal was also good.

I asked for Queensland grown rump cooked medium rare with some oysters, squid, and prawns. One of my daughters happily ate the hot chips and I removed the batter from the prawns.

The steak was tender and had a great beef flavour. The prawns were firm and fresh. The oysters were fresh but not as plump as I would like. The squid was tender.

We had two seafood towers between four people, a porchetta and wagyu fat potatoes dish, plus a gnocchi dish. It was a big table covered in food.

Final thoughts

  • I will happily eat here again. The service is friendly and cheerful. The setting is enjoyable.

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Café 63, Westfield Chermside

Breakfast

I did not eat the bread. I did eat the eggs, bacon, pork belly strips, and hollandaise sauce.

Steak and horseradish cream

You can skip the introduction and jump to the recipe if you don’t care for my rambling palaver.

If you continue having problems, message me via the blog’s contact page.

Dear Reader,

Welcome to Yummy Lummy. 😊 My target audience is readers who live alone and are keen to cook meals for themselves. If you’re part of a couple, I hope the recipes are adaptable for you, too.

I also share my opinions (not advice) on topics others may (or may not) be interested in. With my recent change in diet (SAD→CSIRO TWD→LCHF), the blog’s emphasis is shifting to sharing my opinions (not advice) on some food and non-food-related topics. Your comments are welcome, even if I may disagree.

I cite most journal articles or books I’ve read and mentioned. You can see the citations at the bottom of the post.

Introduction

I hope you’ve had a good week. I had a fabulous weekend in Adelaide with Kathleen.

The Canberra weather this week has been good. Most days have been >30 °C (86 °F). The Bureau of Meteorology is issuing alerts about extreme heat, with temperatures in Sydney approaching 40 °C (104 °F). I hope people can stay comfortable and not suffer from heat stress.

What have I been watching?

Frasier (2023)

I subscribed to Paramount+ to watch some of the more recent offerings from Star Trek. I noticed the new Frasier, starring Kelsey Grammer (who has also appeared as a guest star on Star Trek: The Next Generation), is on Paramount+. It’s been thirty years since the original Frasier (1993) aired on TV.

The new Frasier is much the same as the old Frasier. The show is still funny.

Star Trek: Deep Space Nine and Star Trek: Voyager

Having watched Star Trek: The Next Generation after listening to Patrick Stewart’s memoir (thanks again, Kathleen, for a lovely gift), I decided to proceed to both DS9 and VOY, given they were broadcast at the same time.

I’m alternating between each series, one episode at a time.

What have I been listening to?

No Middle Name

This book is a collection of Jack Reacher short stories by Lee Child. The settings and plots range across Reacher’s life, including his childhood and adolescence. (Child, 2017)

What have I been reading?

The Wolf you Feed: Wayne Bennett the man, the myth, the mayhem  

This book is an unauthorised biography written by Andrew Webster. It’s one of the best biographies I’ve listened to. While it is unauthorised, the author was able to speak with Wayne Bennett directly many times with Bennett’s knowledge about the book.

Andrew Webster describes someone I’ve been interested in for decades. He has failings and faults like all humans. Andrew Webster fleshes out those faults and failings while highlighting Wayne Bennett’s exceptional qualities. Wayne Bennett polarises people with his words and behaviour. He says very little and is introverted. His advice about rugby league and mentoring young men is worth listening to.

Do you know that conversation starter when you get asked which four people apart from family you’d invite to your final meal? Wayne Bennett would likely make my list.

If you want to read about Wayne Bennett, I recommend reading The Wolf You Feed. (Webster, 2023)

Recipe — steak

While in Adelaide, Kathleen and I experienced a scotch fillet steak from Press Food and Wine restaurant. It was a 700-gram steak served with horseradish cream and mustard. We loved it and were taken by the rich, creamy horseradish cream, which enhanced the beef flavour.

I thought tonight I’d cook a steak and make some horseradish cream. I’ve never made horseradish cream before.

I’d prefer to use fresh horseradish and grate it into the ingredients. I wasn’t able to find any. I will have to explore some local markets next time. Tonight, I’ve made do with prepared horseradish.

Equipment

  • Precision cooker/water circulator
  • Water bath
  • Frypan
  • Hand mixer  

Ingredients

  • Scotch fillet steak
  • Iodised salt
  • Horseradish cream (see the separate recipe below)

Instructions

  1. Select a nice-looking steak. I bought a scotch fillet (known as ribeye in North America) steak from my local supermarket.
  2. Season the steak with salt the day before cooking and place the meat on a rack. Put the steak in the refrigerator and leave it uncovered overnight. This process is known as dry brining.
  3. A few hours before you sit down and eat, remove the steak from the refrigerator, place it in a vacuum bag, and seal it. At this stage, you could also add some freshly ground pepper. Sometimes I do this, sometimes I don’t. I’ve become accustomed to a simple approach, and I like my steak well-seasoned with salt and finished in butter.
  4. I couldn’t find a thick steak like the one we ate together last week; therefore, I reduced the temperature for the water bath to 55 °C rather than 57 °C. Cook the steak in the water bath at 55 °C for 2 hours.
  5. Remove the steak from the bag and dry the surfaces of the steak with an absorbent paper towel. A dry surface helps with caramelisation from the hot frypan.
  6. Heat a frypan and sear the steak with some butter.
  7. If you have one, you could use a small gas torch to melt butter over the steak.
  8. Turn the heat off and move the steak to a cutting board.
  9. Cut the steak into thin slices. With scotch fillet, I like to bluntly dissect the spinalis from the longissimus and eat the fat cap or deckle meat at the end.  
  10. Form a quenelle of horseradish cream to add to the dinner plate.
  11. If you’re following a meat-only diet, just the meat will be more than sufficient to satisfy your hunger. If you’re low-carbohydrate eating, meat and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination. If you’re not concerned with carbohydrates, fill your boots. If you’re vegetarian or vegan, this steak won’t be suitable.
  12. Always give thanks to the Lord.
  13. Eat with whatever implements you prefer. Eating with your fingers is okay, in my opinion. I used chopsticks. 🥢

Recipe — Horseradish Cream

Ingredients

  • ½ cup full-fat sour cream (at least 30 per cent fat).
  • ¼ cup pure pouring cream (not thickened cream).
  • Two tablespoons softened cream cheese.
  • Two tablespoons of pre-grated or fresh horseradish. I will try to source fresh horseradish for grating in the future.
  • One tablespoon Dijon mustard.
  • One tablespoon of chopped fresh chives (optional).
  • ¼ teaspoon iodised salt.
  • Black and white peppercorns will be freshly ground.

Instructions

  1. Whisk together the sour cream, heavy cream, and cream cheese in a medium bowl until smooth and creamy. I will use a hand mixer, which my daughters gave me as a birthday gift a few years ago.
  2. Stir in the prepared horseradish, Dijon mustard, chives (if using), salt, and pepper.
  3. Taste and adjust seasonings as needed. Add more horseradish for a stronger kick or extra cream cheese for a richer texture.
  4. Cover and refrigerate for at least 1 hour, allowing the flavours to blend. Refrigeration helps the sauce thicken up slightly.
  5. Serve chilled with the steak.

Tips

This horseradish cream can be kept for up to 5 days in an airtight container in the refrigerator.

Nutrition per serving (based on one tablespoon)

Calories:55
Fat:6 g (4 g saturated)
Carbohydrates:1 g (0 g net carbs)
Protein:1 g

What are the nutrition details for mustard powder?

Mustard powder, derived from ground mustard seeds, offers a unique nutritional profile:

  • Calories: Around 28 calories per tablespoon.
  • Protein: Approximately 1.7 grams.
  • Fat: About 1.7 grams, primarily unsaturated fats.
  • Carbohydrates: Roughly 3 grams per tablespoon.
  • Fibre: Contains about 1.6 grams of dietary fibre.
  • Vitamins and Minerals: Contains small amounts of essential nutrients such as manganese, magnesium, phosphorus, and calcium.

What are the nutrition details for store-bought Dijon mustard?

Store-bought Dijon mustard typically contains the following approximate nutritional values per tablespoon serving:

  • Calories: Around 15–20 calories.
  • Protein: Approximately 0.6–1 gram.
  • Fat: Roughly 1–1.5 grams, primarily from healthy unsaturated fats.
  • Carbohydrates: About 0.5–1 gram of carbohydrates.
  • Fibre: Contains minimal fibre, usually less than 0.5 grams per tablespoon.

Store-bought Dijon mustard often has a lower calorie count and fewer carbohydrates than mustard powder, as it includes additional ingredients such as vinegar, spices, and sometimes wine. Its nutritional content might vary slightly among brands due to added ingredients and processing methods.

Thoughts on the meal

I like to think I can cook a steak. While this steak tasted great, it’s nothing on the experience of enjoying a meal with Kathleen.

Final thoughts

  • Do you like reading biographies?
  • Who would you want at your last meal besides your spouse and family?
  • Do you like horseradish cream?
  • Did you watch Frasier on TV 30 years ago?

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

References

Child, L. (2017). No middle name: The complete collected Jack Reacher short stories (First edition). Delacorte Press.

Webster, A. (2023). The wolf you feed: Wayne Bennett the man, the myth, the mayhem. Macmillan by Pan Macmillan Australia.

Legend

BMI = Body mass index.

CGM = Continuous glucose monitoring.

CSIRO TWD = Commonwealth Scientific and Industrial Research Organisation Total Well-being Diet.

CVD = cardiovascular disease.

FMT = Faecal microbiota transfer.

FSANZ = Food Standards Australia New Zealand.

LCHF = low-carbohydrate healthy-fat eating.

Lp(a) = lipoprotein(a).

LDL = low-density lipoprotein.

Red meat = is the meat of mammals, including pork.

SAD = Standard Australian diet (rich in carbohydrates, poor in healthy fats, and heavy in processed and ultra-processed products). 

T1DM = Type 1 diabetes mellitus.

T2DM = Type 2 diabetes mellitus.

T3DM = Type 3 diabetes mellitus is a new term some people are ascribing to Alzheimer’s Disease.

TOS = Star Trek: The Original Series.

TNG = Star Trek: The Next Generation.

ENT = Star Trek: Enterprise (originally called Enterprise).

DS9 = Star Trek: Deep Space Nine.

Fantastic feasting

Introduction

I hope you’ve had a good week. I’m currently in Adelaide with Kathleen.

Restaurant review  

I don’t have a recipe this weekend because I’m in Adelaide with Kathleen, and we’re enjoying some of the fantastic feasting here.

Georges on Waymouth

Kathleen has been thinking about dining at Georges for a long time. I think the period can be measured in years. It was an honour and a pleasure to join with Kathleen in dining at Georges for the first time for both of us.

Georges is well known in Adelaide for consistently good Mediterranean-styled cuisine. The menu draws on local produce with European experience and excellence.

We decided to share two starters and went with the Hiramasa Port Lincoln Kingfish crudo, apple and shallot dressing, radish, labneh, and dill oil, along with the Vitello Tonnato, tuna aioli, pickled white anchovies, capers, pickled shallots.

The former dish was a revelation in freshness and flavour. The fish was light and delicate.

The thinly sliced veal with tuna aioli, in comparison, was a more substantial mouthful per fork. It also had the capers’ crisp texture and the aioli’s smoothness.

We enjoyed both but tipped the kingfish as the winner.

For our main course dishes, Kathleen chose the crowd-pleasing lamb press, pancetta, chickpea hummus, Mt. Zero chickpea salad, za’atar, and watercress, which is known as the Georges signature dish. I chose the 300-gram “Southern Grain” Black Angus scotch fillet (MBS 4+), café de Paris butter. I asked for it to be cooked medium rare.

Before I describe these two dishes, the standout main course special for the evening was a 1-kilogram T-bone steak with a marbling score of 4+. It is a shared dish.

When informed of this special, my eyes lit up, and Kathleen grinned in reaction to my facial expression. We discussed the arguments for and against choosing the T-bone steak and decided against it. We would swap our plates during the meal so we’d both experience a good steak tonight anyway. Going with the T-bone would be all we ate, which seemed limiting for our first time at Georges.

I think it was the correct decision. For me, a scotch fillet (or ribeye for North American readers) perfectly blends meat and fat. It is also flavourful and tender. That’s not to say a T-bone isn’t full of flavour, but I wasn’t sure if the chef would leave all the fat on the meat the way I like it. At least with a scotch fillet, there are likely to be islands of lovely fat between the large muscle bundles. This decision also meant we could both enjoy the steak and the pressed lamb wrapped in prosciutto. Our whole meal was a meat-eating dream.

We can understand why the lamb press is the restaurant’s signature dish. It was well executed in presentation; the lamb was perfectly cooked and tender and suited the chickpea accompaniment.

The scotch fillet was magnificent, especially smothered in the herb-enriched butter. I laid the sliced meat flat and then smeared the butter over the cut surfaces for greater penetration and flavour.

We decided against dessert or cheese and ended the evening watching a submarine movie, viz., Hunter Killer, on TV. It was a wonderful evening with Kathleen.

It’s been a while since I’ve written a restroom review for a restaurant. I didn’t require restroom use; however, Kathleen rates the restroom highly.

UR Caffe (pronounced your Caffe)

Kathleen took me to breakfast this morning at UR Caffe. This is a well-patronised establishment in North Adelaide.

Walking in, it had a good vibe, and like those well-put-together places where the delicious fragrance of coffee wafts through the air, you can feel this is also a good place for breakfast.

The coffee was good, and the food was great.

Kathleen went with the fried halloumi, Swiss brown mushrooms, broccolini, crispy kale, scrambled eggs, and teriyaki sauce on sourdough bread.

I went with poached eggs, hollandaise sauce, rocket, smoked salmon, asparagus spears, bacon, and avocado. The meal came with two pieces of sourdough bread, which I elected to leave untouched.

Both meals went down well and were immensely satisfying. I can see myself wanting to regularly enjoy breakfast at UR Caffe.

Other thoughts

Tonight, we’re dining out again. I may write about this experience next weekend.

I’m loving my time in Adelaide with Kathleen. I also love that Kathleen understands my desire to improve my health by choosing certain foods over other types of food. The places we’ve chosen have given us the freedom to enjoy and not feel restricted in choice.  

See you next week.