Wednesday night, I made the best standing rib roast I've ever made or
eaten, hands down.

Thursday, I cooked all of Thanksgiving dinner, and it went really well.

Yesterday, we had turkey hash for breakfast (today, too). Then for lunch
and dinner, we had turkey salad croissants James made, and they were
awesome.

Today, we went out to dim sum for lunch, and tonight we're having a
giant salad with homemade dinner rolls (plain white rolls, and a big
loaf of garlic herb monkey bread.

Food has been extra-good around here this week, and I'm feeling thankful
for it.

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

"Serene Vannoy" > wrote in message
...
> Wednesday night, I made the best standing rib roast I've ever made or
> eaten, hands down.
>
> Thursday, I cooked all of Thanksgiving dinner, and it went really well.
>
> Yesterday, we had turkey hash for breakfast (today, too). Then for lunch
> and dinner, we had turkey salad croissants James made, and they were
> awesome.
>
> Today, we went out to dim sum for lunch, and tonight we're having a giant
> salad with homemade dinner rolls (plain white rolls, and a big loaf of
> garlic herb monkey bread.
>
> Food has been extra-good around here this week, and I'm feeling thankful
> for it.
>
> Serene
> --
>
Details, please,

How did you do the standing rib? What temp? How long a rest? On the grill?
Remove ribs first and tie back on, or ribs on all the time?
What is your recipe for Yorkshire pudding?

How did you roast your turkey?

Where did you go for dim sum?

Thanks for all,

Kent

On Nov 26, 6:30*pm, Serene Vannoy > wrote:
> Wednesday night, I made the best standing rib roast I've ever made or
> eaten, hands down.


I'd love to hear your methodology. I think mine is pretty damn good
and I love to hear how others prepare their rib roasts.

Please share !

On Sat, 26 Nov 2011 18:30:35 -0800, Serene Vannoy
> wrote:

>Wednesday night, I made the best standing rib roast I've ever made or
>eaten, hands down.
>
>Thursday, I cooked all of Thanksgiving dinner, and it went really well.
>
>Yesterday, we had turkey hash for breakfast (today, too). Then for lunch
>and dinner, we had turkey salad croissants James made, and they were
>awesome.
>
>Today, we went out to dim sum for lunch, and tonight we're having a
>giant salad with homemade dinner rolls (plain white rolls, and a big
>loaf of garlic herb monkey bread.
>
>Food has been extra-good around here this week, and I'm feeling thankful
>for it.
>
>Serene

Oh boy, sounds great... I hope Santa brings you a camera... seeing is
next best thing to tasting. I've never thought of savory monkey
bread, I've always made sweet.

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

On Sat, 26 Nov 2011 18:30:35 -0800, Serene Vannoy
> wrote:

>Wednesday night, I made the best standing rib roast I've ever made or
>eaten, hands down.
>
>Thursday, I cooked all of Thanksgiving dinner, and it went really well.
>
>Yesterday, we had turkey hash for breakfast (today, too). Then for lunch
>and dinner, we had turkey salad croissants James made, and they were
>awesome.
>
>Today, we went out to dim sum for lunch, and tonight we're having a
>giant salad with homemade dinner rolls (plain white rolls, and a big
>loaf of garlic herb monkey bread.
>
>Food has been extra-good around here this week, and I'm feeling thankful
>for it.
>
>Serene

Awesome

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com