I love the way you present your vids. I would like to know what camera and recording/editing system you use. The way you show the work area and not bounce allover the place is perfect. Do you record voice at the time you make the dish or dub it in later?
So many questions and so little time.
I look forward to hearing from you or send me to someone else that I can ask questions to?
@TheCheffEddie The original videos were done with my Fujifilm still camera on its movie mode. Bill picked out an inexpensive Samsung video camera. We do the sound live. I have forwarded your message on to Bill. He is the technical genius and the camera work and editing are largely his doing.
@TheCheffEddie Exactly. This video was done long ago, when we were quite new to video and editing. At the time we simply used Microsoft Movie Maker for editing. We now use a Samsung camcorder with a memory card, and Corel VideoStudio 12 for editing. We also gone on to use a digital voice recorder for overdubbing. As for camera technique, I do think about framing and avoiding unnecessary zooms. That said, so many videos have poor technique that mine probably just looks good by comparison!
Tell Bill his mug is now IN MY COOKBOOK !! I printed off this page to put in my recipe book. Bill is standing in front of the stove where I froze it !! And why all the "are they gay" stuff ??? Who f--'in cares ????? If it was a guy and girl doing this vid, would everyone be asking: "Is he doing her? "
how about some cool pasta dishes, or better yet, HAM. Please do this, just as simple, and well explained as this roast one !!! Thanx....ps I work in a group home and NEED these kinda recipes !!! Start 'em comin' !!!
@getchasumm We have done spaghetti with Italian Sausage and Lasagne on our treasurer6 channel. Ham sounds like it could be fun though. We will put it on the list of things coming up. Thanks for watching!
whats up with the white wine? everyone knows red with red white with white cooking 101. but i guess 2 each his own i perfer a nice sketchbook try it. It will bring the flavor out of that meat like no other
Actually, the limitation of red wine with beef is largely discredited. Global Gourmet on Chardonnay "It's a classic with roast beef and veal." The wine doctor "I have no qualms about serving my guests Mosel Riesling with their beef" My position is, it is more important to have a good flavour match than to worry about peoples outdated rules.
Wines are to be balanced with the falvour they are served with. Big Flavour, Big wine. I agree with treasurer6. Chardonnay is a big wine and would sit well with the flavours of a roast beef.
They get it that thin by letting it cool completely and then cutting on a circular slicer. If you want really thin hot roast beef, cook an eye of the round roast, tent it in foil for 10 minutes after cooking and cut it with a very sharp knife. It won't be deli thin though.
Quick suggestion, before adding the water or gravy mix to the pan, you can fry some sliced onions in that beef dripping and then make the gravy with the onions in it, tastes delicious.
I bought a roast from the grocery store on a whim one day without even knowing how to cook it. After I watched this video I was able to get all the proper ingredients for it (besides just the roast) and made it easily. It tasted great, too. When I told my mom afterwards she didn't believe me when I said making gravy was easy. Thanks!
Bill: Happy Easter !! I did the standing rib roast again, while everyone else was buggering around with ham, i did the roast for my family. Was PERFECT, again. Thanks so much for the inspiring video. I LOVE how you are so laid back doing it, no bs pretention. Can you PLEASE do more vids with other dishes....some chicken dish would be great.... you made my rainy Vancouver Easter Sunday brighter, thanks.....ps I thinkt its funny how you admit liking taking the easy (pre-mixed) way out !!!! haha
Thank you for the kind words! We will do more videos, although we are quite busy at work these days. As for the rain, I see the forecast is for better weather by Wednesday. Hey, we could be in New Brunswick with all that snow...
See all our videos under David's YouTube username of "treasurer6".
Great video, Bill, thanks! I never heard of Montreal Steak Spice, do I get that in The United States?
I like the idea of the frozen veggies and the Bisto (never heard of that one though either but we have other stuff for that), no need to always go all out in the kitchen.
It's usually just me here, so how well does it work if I just use one pound or one and a half? Or is it better to roast bigger pieces?
Just finished eating a DELICIOUS meal, thanx to your grat vid on U-tube I discovered last nite. EVERYone pigged out, and NO complaints....the beef was SO tender. I'm looking forward to seeing more of your dishes....any good "easy to do" pasta dishes ??? BTW, I live in Vancouver Canada...what part of the world are you guys in ???
The songs I heard playing in the background were, in order, "Your Song", by Elton John, an unidentified one by Anne Murray, "Somebody to Love" by Jefferson Airplane, "Wild Horses" by the Stones, and "Reelin' in the years" by Steely Dan.....BTW, I'm doing this meal tomorrow for my wife and 10 year-old son !!!
That would be great! Most Americans have never heard of Yorkshire pudding. No matter what I say, my hubby plasters his in butter ! It's already 60% beef fat to begin with but he likes butter AND gravy on them. hahahah Just no teaching an old dog new puddings eh ?
I like the music in the background...so dont take it too hard that others have criticized it. No such thing as Bisto in America. I had to bring my own from Cda. Wish you had really blown them away with some Yorkshire Pudding to go along with that roast. Oh well, maybe another time? Great vid. Thks for posting
This was Bill's Video and Yorkshire pudding is a bit past his current experience. I have had another request for Yorkshire pudding and will make a video one day.
i personally wouldnt put the thermometer in the over as the metal could conduct the heat of theover and give a false reading but other than that good video!
Bill and I like to cook to music. This was one of our earlier videos and we didn't realize how loud the music came out on the video. Hopefully, we will improve! Thanks for your note and comment!
It was kind of funny because I kept thinking I needed to go turn the TV down in the other room so I could hear you better, I finally got up and went into the living room only to find the TV off, came back and paused your video...LOL Am looking forward to trying this recipe....keep up the good work.
Potatoes are very popular as a side dish, but I don't like 'em! I'd rather have rice or pasta as a side. That said, obviously add whatever you'd like to go with the beef.
The thermometer has color-coded areas for "rare" and "medium rare" and "medium" and "medium well" and "well done". From experience I know this means the thermomemter should read just into the rare part, to be just right (I think it reads lower than the real temperature). I don't pay attention to the degrees reading, but I think it's about 135 F indicated.
Hmm, probably should have done a video close up of the thermometer face.
Bill, nice job filling in for David. Loved the theme. Laziness. You forgot the dance while waiting for it to cook. lol. By the way, I made this after watching and was a huge hit with the family! Thanks guys.
Har! Bill and I are the epitomy of laziness. I will pass on your message and thanks for letting us know how it turned out! Keep on cooking (but don't work too hard!)
Good vid..but exactly for how long did you roast it?...was it 1 hr.?..since you said it's a 3-lb. standing rib roast and should be baked 20 mins. per lb.
Wow, you mentioned that David is a chef... is that true? The types of ingredients he uses and his cooking techniques and knife skills do not strike me as those of a chef. I went to culinary school, studied hard, and took an extemely hard test to earn the right to be called a chef.
Good Recipe and presentation but the background music is VERY distracting and makes it almost impossible to hear you.. Thanks for the video.. can I use a sirloin tip roast??
If you are lazy use Clubhouse gravy mix. Its awesome! Oh ya and red wine with red meat??
TheShirlock 9 months ago
Hi,
I love the way you present your vids. I would like to know what camera and recording/editing system you use. The way you show the work area and not bounce allover the place is perfect. Do you record voice at the time you make the dish or dub it in later?
So many questions and so little time.
I look forward to hearing from you or send me to someone else that I can ask questions to?
Eddie
TheCheffEddie 1 year ago
@TheCheffEddie The original videos were done with my Fujifilm still camera on its movie mode. Bill picked out an inexpensive Samsung video camera. We do the sound live. I have forwarded your message on to Bill. He is the technical genius and the camera work and editing are largely his doing.
treasurer6 1 year ago
@TheCheffEddie Exactly. This video was done long ago, when we were quite new to video and editing. At the time we simply used Microsoft Movie Maker for editing. We now use a Samsung camcorder with a memory card, and Corel VideoStudio 12 for editing. We also gone on to use a digital voice recorder for overdubbing. As for camera technique, I do think about framing and avoiding unnecessary zooms. That said, so many videos have poor technique that mine probably just looks good by comparison!
Bill625 1 year ago
what kind of beef do you buy?
mrcrow100 1 year ago
@mrcrow100 - usually whatever looks good and is on sale!
Bill625 1 year ago
Tell Bill his mug is now IN MY COOKBOOK !! I printed off this page to put in my recipe book. Bill is standing in front of the stove where I froze it !! And why all the "are they gay" stuff ??? Who f--'in cares ????? If it was a guy and girl doing this vid, would everyone be asking: "Is he doing her? "
getchasumm 1 year ago
how about some cool pasta dishes, or better yet, HAM. Please do this, just as simple, and well explained as this roast one !!! Thanx....ps I work in a group home and NEED these kinda recipes !!! Start 'em comin' !!!
getchasumm 1 year ago
@getchasumm We have done spaghetti with Italian Sausage and Lasagne on our treasurer6 channel. Ham sounds like it could be fun though. We will put it on the list of things coming up. Thanks for watching!
treasurer6 1 year ago
sausage fest wheres the women?
pillowpance 1 year ago
im a roastbeef
chri14a4 1 year ago
Comment removed
DevSodDribble 2 years ago
Sad very sad.
Good for college kids.
jasongiddensviper478 2 years ago
whats up with the white wine? everyone knows red with red white with white cooking 101. but i guess 2 each his own i perfer a nice sketchbook try it. It will bring the flavor out of that meat like no other
ti039835 2 years ago
Actually, the limitation of red wine with beef is largely discredited. Global Gourmet on Chardonnay "It's a classic with roast beef and veal." The wine doctor "I have no qualms about serving my guests Mosel Riesling with their beef" My position is, it is more important to have a good flavour match than to worry about peoples outdated rules.
treasurer6 2 years ago
Wines are to be balanced with the falvour they are served with. Big Flavour, Big wine. I agree with treasurer6. Chardonnay is a big wine and would sit well with the flavours of a roast beef.
MonkeyManBlues 2 years ago
eat its one of the best things that life had.
anibalnikov47 2 years ago
can u make deli thin cut roast beef out of this? i've tried but the meat always shreds and fals apart
TheMrpalid 2 years ago
They get it that thin by letting it cool completely and then cutting on a circular slicer. If you want really thin hot roast beef, cook an eye of the round roast, tent it in foil for 10 minutes after cooking and cut it with a very sharp knife. It won't be deli thin though.
treasurer6 2 years ago
looks great but i prefer red wine.nice advices i use bisto as well
musiluna 2 years ago
you guys from montreal?
bicepsca 2 years ago
nope, BC
treasurer6 2 years ago
Quick suggestion, before adding the water or gravy mix to the pan, you can fry some sliced onions in that beef dripping and then make the gravy with the onions in it, tastes delicious.
DefconBravo 2 years ago
I do something similar in my meat loaf recipe. Thanks for the suggestion though. I love onion gravy!
treasurer6 2 years ago
I bought a roast from the grocery store on a whim one day without even knowing how to cook it. After I watched this video I was able to get all the proper ingredients for it (besides just the roast) and made it easily. It tasted great, too. When I told my mom afterwards she didn't believe me when I said making gravy was easy. Thanks!
petbij 2 years ago
Nope, just good friends!
treasurer6 2 years ago
are these two gay couple?
FrapMocha 2 years ago
first turn off the radio
michaelimk23 2 years ago 4
Roasting beef is about as difficult as putting on a hat
justabloke1 2 years ago
Bill: Happy Easter !! I did the standing rib roast again, while everyone else was buggering around with ham, i did the roast for my family. Was PERFECT, again. Thanks so much for the inspiring video. I LOVE how you are so laid back doing it, no bs pretention. Can you PLEASE do more vids with other dishes....some chicken dish would be great.... you made my rainy Vancouver Easter Sunday brighter, thanks.....ps I thinkt its funny how you admit liking taking the easy (pre-mixed) way out !!!! haha
getchasumm 2 years ago
Thank you for the kind words! We will do more videos, although we are quite busy at work these days. As for the rain, I see the forecast is for better weather by Wednesday. Hey, we could be in New Brunswick with all that snow...
See all our videos under David's YouTube username of "treasurer6".
Bill625 2 years ago
Great video, Bill, thanks! I never heard of Montreal Steak Spice, do I get that in The United States?
I like the idea of the frozen veggies and the Bisto (never heard of that one though either but we have other stuff for that), no need to always go all out in the kitchen.
It's usually just me here, so how well does it work if I just use one pound or one and a half? Or is it better to roast bigger pieces?
Mmh, I'm off to the butcher:)
Ntrigme 2 years ago 2
Ntrigme: I think you can find the same thing, with a different name. Look online for "Montreal Steak Spice", there's recipes, etc.
I cook for just me as well, but I love leftovers! Leftover roast beef makes great sandwiches. So, I'd roast a bigger piece and enjoy the leftovers.
Bill625 2 years ago
Glad it turned out well. The only pasta dish we've done so far is the lasagna but we are planning on doing a spaghetti recipe soon.
Bill is from the lower mainland and I am from the Kootenays.
treasurer6 3 years ago
Are you and him gay?
JimmyTheKiller 2 years ago
oh yah, the Montreal steak spice was a GREAT addition !!! yum-yum!!
getchasumm 3 years ago
Just finished eating a DELICIOUS meal, thanx to your grat vid on U-tube I discovered last nite. EVERYone pigged out, and NO complaints....the beef was SO tender. I'm looking forward to seeing more of your dishes....any good "easy to do" pasta dishes ??? BTW, I live in Vancouver Canada...what part of the world are you guys in ???
getchasumm 3 years ago
The songs I heard playing in the background were, in order, "Your Song", by Elton John, an unidentified one by Anne Murray, "Somebody to Love" by Jefferson Airplane, "Wild Horses" by the Stones, and "Reelin' in the years" by Steely Dan.....BTW, I'm doing this meal tomorrow for my wife and 10 year-old son !!!
getchasumm 3 years ago
oh yah...in there too near the end, is "Life is a Carnival", by the Band !!!
getchasumm 3 years ago
The Anne Murray song is "Snowbird".
Bill625 3 years ago
Thanks for naming the songs, you should go on Name That Tune!
We'd love to hear how the Roast turns out if you get a chance.
treasurer6 3 years ago
That would be great! Most Americans have never heard of Yorkshire pudding. No matter what I say, my hubby plasters his in butter ! It's already 60% beef fat to begin with but he likes butter AND gravy on them. hahahah Just no teaching an old dog new puddings eh ?
mukwah1111 3 years ago
I like the music in the background...so dont take it too hard that others have criticized it. No such thing as Bisto in America. I had to bring my own from Cda. Wish you had really blown them away with some Yorkshire Pudding to go along with that roast. Oh well, maybe another time? Great vid. Thks for posting
mukwah1111 3 years ago
This was Bill's Video and Yorkshire pudding is a bit past his current experience. I have had another request for Yorkshire pudding and will make a video one day.
treasurer6 3 years ago
i never use bisto, just beef broth and flour, and potato water, with the beef dripping
wintercat2 3 years ago
i personally wouldnt put the thermometer in the over as the metal could conduct the heat of theover and give a false reading but other than that good video!
kamakamaha 3 years ago
What's up with the background music,,,,it's very distracting, but an interesting way to do a roast. I do like Montreal.
daytodaylife 3 years ago
Bill and I like to cook to music. This was one of our earlier videos and we didn't realize how loud the music came out on the video. Hopefully, we will improve! Thanks for your note and comment!
treasurer6 3 years ago
It was kind of funny because I kept thinking I needed to go turn the TV down in the other room so I could hear you better, I finally got up and went into the living room only to find the TV off, came back and paused your video...LOL Am looking forward to trying this recipe....keep up the good work.
daytodaylife 3 years ago
Har! Sorry about that!
treasurer6 3 years ago
That IS funny! I get fooled by listening to the telephone ring in movies, especially The Matrix.
Bill625 3 years ago
Same here...help!
daytodaylife 3 years ago
wow no potatoes wtf
hesusred 3 years ago
Potatoes are very popular as a side dish, but I don't like 'em! I'd rather have rice or pasta as a side. That said, obviously add whatever you'd like to go with the beef.
Bill625 3 years ago
Time Index: 4:00
Does the meat thermometer actually read "Medium Rare"? Or, is it on 100+ degrees?
lem0n2lime 3 years ago
The thermometer has color-coded areas for "rare" and "medium rare" and "medium" and "medium well" and "well done". From experience I know this means the thermomemter should read just into the rare part, to be just right (I think it reads lower than the real temperature). I don't pay attention to the degrees reading, but I think it's about 135 F indicated.
Hmm, probably should have done a video close up of the thermometer face.
Bill625 3 years ago
Thanks for the suggestion, I'll have to try it. However what is this word "vegetable"?
treasurer6 3 years ago
vegatable>? ur american thats british spelling i think 00
xwawas 3 years ago
Bill, nice job filling in for David. Loved the theme. Laziness. You forgot the dance while waiting for it to cook. lol. By the way, I made this after watching and was a huge hit with the family! Thanks guys.
pices1970 3 years ago
Har! Bill and I are the epitomy of laziness. I will pass on your message and thanks for letting us know how it turned out! Keep on cooking (but don't work too hard!)
treasurer6 3 years ago
can you like write the ingredients used at the description please?
thanks for posting the vid though
kaihimura 3 years ago
Thanks for the suggestion. We have thought about it but are usually tight for time.
treasurer6 3 years ago
Good vid..but exactly for how long did you roast it?...was it 1 hr.?..since you said it's a 3-lb. standing rib roast and should be baked 20 mins. per lb.
Cdel2006 3 years ago
Bill likes it rare so it took a little less than one hour.
treasurer6 3 years ago
youtube its now my new recipe's book...hahah thanx for urs recipes guys...and for help me..LOL
sitoto 3 years ago
Thanks for taking the time to comment!
treasurer6 3 years ago
nice! well done. more cookery posts please
pokerboy 4 years ago
Thanks! I will be doing more soon.
treasurer6 4 years ago
Thanks for posting the vid... one question.. how important is it to use a wire rack when roasting beef.. pork etc.. is it crucial?
DC180 4 years ago
No, it just means the beef will cook more on the bottom and you might have a few pieces of fat/meat in your gravy.
treasurer6 4 years ago
What the heck was that?
ziable 4 years ago
Roast beef -- the antidote to vegetarianism.
oe2kb 4 years ago
tres bien!
garzaeduardo 3 years ago
nice video!
lufelipe78 4 years ago
very nice....Thank you..
GuyJon57 4 years ago
like WHAT THE FUCK LMFAO HAHAHAHA
lukphonp 4 years ago
Excellent! And you know what good music is I see. You must be Canadian.
CraigTube 4 years ago
Har! Hard to believe but I know several Americans who like good music too!
Thanks for the kind comment.
treasurer6 4 years ago
Wow, you mentioned that David is a chef... is that true? The types of ingredients he uses and his cooking techniques and knife skills do not strike me as those of a chef. I went to culinary school, studied hard, and took an extemely hard test to earn the right to be called a chef.
ScooterSMcGee 4 years ago
My bad, David used to be a cook.
Bill625 4 years ago
Hmm this is helpfull.
Ribbon7 5 years ago
Good Recipe and presentation but the background music is VERY distracting and makes it almost impossible to hear you.. Thanks for the video.. can I use a sirloin tip roast??
pamdamodem 5 years ago
Yes you can use a sirloin tip roast. Thanks for the feedback on the music!
Bill625 5 years ago