As The year ends, try this

[kozar]

Before MrsK passed, we were the place to be on NYE, because I did this,

Prime rib roast( no bones)
Rock salt ( I used kosher rock salt, pretty cheap) bottom of pan, spray with water ( it will feel like a snowball) roast gets covered with rock salt/ water mix. Into a hot ,500 oven for 15 minutes, then oven goes to 250, for at least 4 hours, the salt water, will become a shell, a hard shell! You will need a hammer to break into your roast!! And, YUM.
It got to the point, where MrsK and I sold “ lottery” at the party, for who got the hammer. 5 hours at 250, for medium rare, those who liked theirs “ more done” got the ends.

Koz has just shared, enjoy food, and have fun making food!

[Warpy]

1. You're not the only one

While my stuff is probably a little more elaborate, I'm a cook, not a chef, so I avoid those threads. Besides, as I get old, I find that I'm a lot less interested in layering flavors and more interested in tasting the food, itself, so I keep things clean and simple.

Today I'm lazy, so it's pasta, little oil, little garlic, little cheese, little hot pepper, little broccoli. One pot, one strainer, one dish. That's it. I cook the broccoli in the strainer over the boiling water, lid on top. It's simple, tasty, and requires little cleanup. It's simple, cheap and tasty and wouldn't fit on any of those threads.

So fellow cook but not a chef, I salute you. Nice to know there are some of us left.