On 11/26/2011 10:52 PM, Kent wrote:
> "Serene > wrote in message
> ...
<snip>
>> Food has been extra-good around here this week, and I'm feeling thankful
>> for it.
>> --
>>
> Details, please,
>
> How did you do the standing rib? What temp?

Sprinkled with granulated garlic, salt, and pepper. Put in a cast-iron
skillet in the oven with 2 cups of water on 350, 20 minutes a pound,
half-hour rest.

> How long a rest? On the grill?
> Remove ribs first and tie back on, or ribs on all the time?

My mother brought the roast, which had been cut and tied back on.

> What is your recipe for Yorkshire pudding?

Have never made it, or eaten it!

>
> How did you roast your turkey?

Breast-side down, without flipping, on a rack (had to remove some
drippings halfway through because I didn't want the bottom/top submerged
for the second half of cooking), 350, using the times on the Butterball
site, but those times are for 325, so I think it was slightly overdone,
but the family LOVED it and said it was perfect. Since I'm not a fan of
turkey, I'll take their word for it.

>
> Where did you go for dim sum?

A nice, but not excellent, little from-the-menu (as opposed to
from-carts) dim sum place in Berkeley called May Flower.

Serene
--
http://www.momfoodproject.com