FoodBanter.com - View Single Post

Kent[_5_]

"George M. Middius" wrote in message
...

wrote:

> >> Or a rib roast. I have a 4.5 pound certified angus bone in rib roast
> >> for
> >> tomorrow night. Given what it cost me, I'd like it to come out perfect.
> >> I
> >> Googled prime rib cooking and came up with too many different ways.
> >> High heat,
> >> low heat, long time, short time. I don't want to experiment with this.
> >> Can
> >> anyone point me in the right direction?Of course, I have a feeling I'll
> >> get
> >> those who think high heat, low heat, long time, short time. :-)

> >You should just go out to eat if you can't figure it out.
>
> More like Asshole the clown.

Except that he was right. There must be a thousand detailed recipes on
the Web for rib roast.
>
>
>
You're being a rectum orifice. The whole purpose of a newsgroup is: "What
do you think", right now.

Kent