carne-vorare

By: streetdiscrete

Apr 07 2010

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Category: Uncategorized

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Aperture:f/2.6
Focal Length:5.8mm
ISO:800
Shutter:1/40 sec
Camera:Canon PowerShot A590 IS

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First I showed it to you raw, now here is the finished 15 pound prime rib roast. Cooked for nearly 3 hours at 350 degrees for a medium rare center with a delicious hardened crust on the outside. Damn, looking at these photos makes my mouth water all over again. That’s not a compliment to my photography but to the roast itself.

It tasted like everything good about beef. The crust was hard, thick, and crunchy. It was packed full of flavor from the seasoning rub and the fat that had melted down and seeped into every crevice of the roast. The center cuts were tender, tasting more of beef and less of seasoning. Naturally the center cuts were leaner and in a way more pure in both texture and taste. The roast had a melt in your mouth quality that you only get from a good cut of meat cooked slowly.

“Van Gogh, realizing the light, fought blindly to paint it and to live it. But died, naturally. One cannot eat sand-and the world would not give itself to be eaten.” -William Carlos Williams

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