I've made rib roasts before, but never one that was 9.5 lbs. I was a little
nervous about the time thing (how much time to add etc). I seasoned
simply...coarse sea salt, celery salt, black and white pepper. It was a
glorious roast! I started it at 425*f for 30 minutes, then reduced the heat
to 325*f for 2 1/5 hours. It came out beautiful...med rare in the center,
medium on the ends. Perfect for everyone. I was so blissed out. lol. The
celery salt is such a good compliment to the rich beefy flavor. And the
gravy was so yummy.
We also had turkey, dressing, turkey gravy, mashed potatoes, corn, green
beans with rosemary and pinenuts, cloverleaf rolls and fruit salad.
Everything turned out so good. It was a great Christmas present having my
best friend and sister in law working with me in the kitchen too.
Now for the tequila lime chicken for New Years....


kimberly

"Nexis" > wrote in message
news:yP2Ad.59717$QR1.20948@fed1read04...
> I've made rib roasts before, but never one that was 9.5 lbs. I was a
> little
> nervous about the time thing (how much time to add etc). I seasoned
> simply...coarse sea salt, celery salt, black and white pepper. It was a
> glorious roast! I started it at 425*f for 30 minutes, then reduced the
> heat
> to 325*f for 2 1/5 hours. It came out beautiful...med rare in the center,
> medium on the ends. Perfect for everyone. I was so blissed out. lol. The
> celery salt is such a good compliment to the rich beefy flavor. And the
> gravy was so yummy.

Hmmm, never would have thought to use celery salt. Rib roast is one of the
best possible foods in the world. Glad yours came out so well.
--
Ed
http://pages.cthome.net/edhome/

"Nexis" > wrote in message
news:yP2Ad.59717$QR1.20948@fed1read04...
> I've made rib roasts before, but never one that was 9.5 lbs. I was a
little
> nervous about the time thing (how much time to add etc). I seasoned
> simply...coarse sea salt, celery salt, black and white pepper. It
was a
> glorious roast! I started it at 425*f for 30 minutes, then reduced
the heat
> to 325*f for 2 1/5 hours. It came out beautiful...med rare in the
center,
> medium on the ends. Perfect for everyone. I was so blissed out. lol.
The
> celery salt is such a good compliment to the rich beefy flavor. And
the
> gravy was so yummy.
> We also had turkey, dressing, turkey gravy, mashed potatoes, corn,
green
> beans with rosemary and pinenuts, cloverleaf rolls and fruit salad.
> Everything turned out so good. It was a great Christmas present
having my
> best friend and sister in law working with me in the kitchen too.
> Now for the tequila lime chicken for New Years....


Sounds delish! A turkey AND a rib roast. You must have 2 ovens.

I also did a rib roast for Christmas but mine was only 5 lbs. The
challenge was that my oven broke down. So I had 3 choices, the gas
bbq grill, the Weber charcoal grill or the toaster oven. I quickly
ruled out the toaster oven and decided on the gas grill because that
would be the easiest. After it was well browned over direct heat I
cooked it over indirect heat and with the help of the meat
thermometer, it turned out perfect, medium to medium rare.

On Mon, 27 Dec 2004 17:39:49 -0800, "Nexis" >
wrote:

> Now for the tequila lime chicken for New Years....

Will you post the recipe or are you going to make me look it
up?

LOL

sf
Practice safe eating - always use condiments

On Mon, 27 Dec 2004 17:39:49 -0800, "Nexis" >
wrote:

> Now for the tequila lime chicken for New Years....

Will you post the recipe or are you going to make me look it
up?

LOL

sf
Practice safe eating - always use condiments

"Nexis" > wrote in message
news:yP2Ad.59717$QR1.20948@fed1read04...
> I've made rib roasts before, but never one that was 9.5 lbs. I was a
> little
> nervous about the time thing (how much time to add etc). I seasoned
> simply...coarse sea salt, celery salt, black and white pepper. It was a
> glorious roast! I started it at 425*f for 30 minutes, then reduced the
> heat
> to 325*f for 2 1/5 hours. It came out beautiful...med rare in the center,
> medium on the ends. Perfect for everyone. I was so blissed out. lol. The
> celery salt is such a good compliment to the rich beefy flavor. And the
> gravy was so yummy.
> We also had turkey, dressing, turkey gravy, mashed potatoes, corn, green
> beans with rosemary and pinenuts, cloverleaf rolls and fruit salad.
> Everything turned out so good. It was a great Christmas present having my
> best friend and sister in law working with me in the kitchen too.
> Now for the tequila lime chicken for New Years....
>
>
> kimberly

A friend suggested the following:

200 degrees "forever" or until the meat reaches 125 to 130 degrees.
Take the roast out and let it rest.
Then put it back into a 500 degree oven for 10 minutes to crust.

He says the roast is a delightful pink except for the 1/4 inch crust.

Has anyone ever tried tins method?


Dimitri

"Dimitri" > wrote:

>
>"Nexis" > wrote in message
>news:yP2Ad.59717$QR1.20948@fed1read04...
>> I've made rib roasts before, but never one that was 9.5 lbs. I was a
>> little
>> nervous about the time thing (how much time to add etc). I seasoned
>> simply...coarse sea salt, celery salt, black and white pepper. It was a
>> glorious roast! I started it at 425*f for 30 minutes, then reduced the
>> heat
>> to 325*f for 2 1/5 hours. It came out beautiful...med rare in the center,
>> medium on the ends. Perfect for everyone. I was so blissed out. lol. The
>> celery salt is such a good compliment to the rich beefy flavor. And the
>> gravy was so yummy.
>> We also had turkey, dressing, turkey gravy, mashed potatoes, corn, green
>> beans with rosemary and pinenuts, cloverleaf rolls and fruit salad.
>> Everything turned out so good. It was a great Christmas present having my
>> best friend and sister in law working with me in the kitchen too.
>> Now for the tequila lime chicken for New Years....
>>
>>
>> kimberly
>
>A friend suggested the following:
>
>200 degrees "forever" or until the meat reaches 125 to 130 degrees.
>Take the roast out and let it rest.
>Then put it back into a 500 degree oven for 10 minutes to crust.
>
>He says the roast is a delightful pink except for the 1/4 inch crust.
>
>Has anyone ever tried tins method?
>
>
>Dimitri
>

Sounds like Alton Brown's method. I think I am going to try it this
week end. There are 2 standing rib roasts in the freezer.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Dimitri" > wrote:

>
>"Nexis" > wrote in message
>news:yP2Ad.59717$QR1.20948@fed1read04...
>> I've made rib roasts before, but never one that was 9.5 lbs. I was a
>> little
>> nervous about the time thing (how much time to add etc). I seasoned
>> simply...coarse sea salt, celery salt, black and white pepper. It was a
>> glorious roast! I started it at 425*f for 30 minutes, then reduced the
>> heat
>> to 325*f for 2 1/5 hours. It came out beautiful...med rare in the center,
>> medium on the ends. Perfect for everyone. I was so blissed out. lol. The
>> celery salt is such a good compliment to the rich beefy flavor. And the
>> gravy was so yummy.
>> We also had turkey, dressing, turkey gravy, mashed potatoes, corn, green
>> beans with rosemary and pinenuts, cloverleaf rolls and fruit salad.
>> Everything turned out so good. It was a great Christmas present having my
>> best friend and sister in law working with me in the kitchen too.
>> Now for the tequila lime chicken for New Years....
>>
>>
>> kimberly
>
>A friend suggested the following:
>
>200 degrees "forever" or until the meat reaches 125 to 130 degrees.
>Take the roast out and let it rest.
>Then put it back into a 500 degree oven for 10 minutes to crust.
>
>He says the roast is a delightful pink except for the 1/4 inch crust.
>
>Has anyone ever tried tins method?
>
>
>Dimitri
>

Sounds like Alton Brown's method. I think I am going to try it this
week end. There are 2 standing rib roasts in the freezer.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Nexis" > wrote in message
news:yP2Ad.59717$QR1.20948@fed1read04...
> I've made rib roasts before, but never one that was 9.5 lbs. I was a
little
> nervous about the time thing (how much time to add etc). I seasoned
> simply...coarse sea salt, celery salt, black and white pepper. It was a
> glorious roast! I started it at 425*f for 30 minutes, then reduced the
heat
> to 325*f for 2 1/5 hours. It came out beautiful...med rare in the center,
> medium on the ends. Perfect for everyone. I was so blissed out. lol. The
> celery salt is such a good compliment to the rich beefy flavor. And the
> gravy was so yummy.
> We also had turkey, dressing, turkey gravy, mashed potatoes, corn, green
> beans with rosemary and pinenuts, cloverleaf rolls and fruit salad.
> Everything turned out so good. It was a great Christmas present having my
> best friend and sister in law working with me in the kitchen too.
> Now for the tequila lime chicken for New Years....


I would highly recommend a meat thermometer. Timing a large roast by the
pound can be inconsistent and risky.

Don
Kansas City

"Nexis" > wrote in message
news:yP2Ad.59717$QR1.20948@fed1read04...
> I've made rib roasts before, but never one that was 9.5 lbs. I was a
little
> nervous about the time thing (how much time to add etc). I seasoned
> simply...coarse sea salt, celery salt, black and white pepper. It was a
> glorious roast! I started it at 425*f for 30 minutes, then reduced the
heat
> to 325*f for 2 1/5 hours. It came out beautiful...med rare in the center,
> medium on the ends. Perfect for everyone. I was so blissed out. lol. The
> celery salt is such a good compliment to the rich beefy flavor. And the
> gravy was so yummy.
> We also had turkey, dressing, turkey gravy, mashed potatoes, corn, green
> beans with rosemary and pinenuts, cloverleaf rolls and fruit salad.
> Everything turned out so good. It was a great Christmas present having my
> best friend and sister in law working with me in the kitchen too.
> Now for the tequila lime chicken for New Years....


I would highly recommend a meat thermometer. Timing a large roast by the
pound can be inconsistent and risky.

Don
Kansas City

Dimitri wrote:

> A friend suggested the following:
>
> 200 degrees "forever" or until the meat reaches 125 to 130 degrees.
> Take the roast out and let it rest.
> Then put it back into a 500 degree oven for 10 minutes to crust.
>
> He says the roast is a delightful pink except for the 1/4 inch crust.
>
> Has anyone ever tried tins method?

As already mentioned, that's Alton Brown's method. I used it for a standing
rib roast on Thanksgiving, and it worked beautifully. Only thing is, you
take the roast out when the meat reaches *118*, and carryover will raise the
internal temperature further. Here's the recipe from foodnetwork.com:

Dry Aged Standing Rib Roast with Sage Jus

Aging time: 3 days
Prep Time: 35 minutes Cook Time: 4 hours
Inactive Prep Time: 3 minutes Yield: 10 servings

1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves

Remove any plastic wrapping or butcher's paper from the roast. Place the
standing rib roast upright onto a half sheet pan fitted with a rack. The
rack is essential for drainage. Place dry towels loosely on top of the
roast. This will help to draw moisture away from the meat. Place into a
refrigerator at approximately 50 to 60 percent humidity and between 34 and
38 degrees F. You can measure both with a refrigerator thermometer. Change
the towels daily for 3 days.

Place a 16-inch round azalea terra cotta planter into a cold oven. Invert
the planter to become a lid over a pizza stone or the bottom of the planter.
The oven should be cold to start, to avoid any cracking in the terra cotta
pieces. Turn the oven to 250 degrees F.

Remove the roast from the refrigerator and rub with canola oil. Remember to
rub the bones with oil, as well. Once the roast is completely coated with
oil cover the roast with kosher salt, about half a teaspoon per bone. Next,
rub with freshly ground pepper to coat the surface. Place the roast over a
glass bake-ware dish slightly smaller than the length of the roast. This
will catch the drippings needed for the sauce. Finally, place a probe
thermometer into the center of the roast and set for 118 degrees. Put the
roast and the bake-ware dish onto the pizza stone, cover with the terra
cotta pot, and return to the oven. Turn the oven down to 200 degrees F and
roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta
lid and recover with heavy-duty foil. Allow the roast to rest until an
internal temperature of 130 degrees F. is reached. Place the roast back into
the preheated 500 degree F oven for about 10 minutes or until you've
achieved your desired crust. Remove and transfer roast to a cutting board.
Keep covered with foil until ready to serve.

Degrease the juices in the glass pan. Place the pan over low heat and
deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage
leaves in between your fingers to release the flavors and aroma. Add to the
sauce and cook for 1 minute. Strain and serve on the side.

NOTE: I didn't use the planter, but it came out fine just roasted in the
oven. The jus seemed strong on the wine; next time I'll think about reducing
or omitting the wine and adding some other liquid.

Bob

Dimitri wrote:

> A friend suggested the following:
>
> 200 degrees "forever" or until the meat reaches 125 to 130 degrees.
> Take the roast out and let it rest.
> Then put it back into a 500 degree oven for 10 minutes to crust.
>
> He says the roast is a delightful pink except for the 1/4 inch crust.
>
> Has anyone ever tried tins method?

As already mentioned, that's Alton Brown's method. I used it for a standing
rib roast on Thanksgiving, and it worked beautifully. Only thing is, you
take the roast out when the meat reaches *118*, and carryover will raise the
internal temperature further. Here's the recipe from foodnetwork.com:

Dry Aged Standing Rib Roast with Sage Jus

Aging time: 3 days
Prep Time: 35 minutes Cook Time: 4 hours
Inactive Prep Time: 3 minutes Yield: 10 servings

1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves

Remove any plastic wrapping or butcher's paper from the roast. Place the
standing rib roast upright onto a half sheet pan fitted with a rack. The
rack is essential for drainage. Place dry towels loosely on top of the
roast. This will help to draw moisture away from the meat. Place into a
refrigerator at approximately 50 to 60 percent humidity and between 34 and
38 degrees F. You can measure both with a refrigerator thermometer. Change
the towels daily for 3 days.

Place a 16-inch round azalea terra cotta planter into a cold oven. Invert
the planter to become a lid over a pizza stone or the bottom of the planter.
The oven should be cold to start, to avoid any cracking in the terra cotta
pieces. Turn the oven to 250 degrees F.

Remove the roast from the refrigerator and rub with canola oil. Remember to
rub the bones with oil, as well. Once the roast is completely coated with
oil cover the roast with kosher salt, about half a teaspoon per bone. Next,
rub with freshly ground pepper to coat the surface. Place the roast over a
glass bake-ware dish slightly smaller than the length of the roast. This
will catch the drippings needed for the sauce. Finally, place a probe
thermometer into the center of the roast and set for 118 degrees. Put the
roast and the bake-ware dish onto the pizza stone, cover with the terra
cotta pot, and return to the oven. Turn the oven down to 200 degrees F and
roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta
lid and recover with heavy-duty foil. Allow the roast to rest until an
internal temperature of 130 degrees F. is reached. Place the roast back into
the preheated 500 degree F oven for about 10 minutes or until you've
achieved your desired crust. Remove and transfer roast to a cutting board.
Keep covered with foil until ready to serve.

Degrease the juices in the glass pan. Place the pan over low heat and
deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage
leaves in between your fingers to release the flavors and aroma. Add to the
sauce and cook for 1 minute. Strain and serve on the side.

NOTE: I didn't use the planter, but it came out fine just roasted in the
oven. The jus seemed strong on the wine; next time I'll think about reducing
or omitting the wine and adding some other liquid.

Bob

"Dimitri" > wrote in message
> A friend suggested the following:
>
> 200 degrees "forever" or until the meat reaches 125 to 130 degrees.
> Take the roast out and let it rest.
> Then put it back into a 500 degree oven for 10 minutes to crust.
>
> He says the roast is a delightful pink except for the 1/4 inch crust.
>
> Has anyone ever tried tins method?

Your friend probably watches Alton Brown. A fellow in work did it last week
and said it was very good. He took it out at 118 and it rose to 135 before
putting it back in the final 10 minutes.

"Sam D." > wrote in message
...
>
> "Nexis" > wrote in message
> news:yP2Ad.59717$QR1.20948@fed1read04...
> > I've made rib roasts before, but never one that was 9.5 lbs. I was a
> little
> > nervous about the time thing (how much time to add etc). I seasoned
> > simply...coarse sea salt, celery salt, black and white pepper. It
> was a
> > glorious roast! I started it at 425*f for 30 minutes, then reduced
> the heat
> > to 325*f for 2 1/5 hours. It came out beautiful...med rare in the
> center,
> > medium on the ends. Perfect for everyone. I was so blissed out. lol.
> The
> > celery salt is such a good compliment to the rich beefy flavor. And
> the
> > gravy was so yummy.
> > We also had turkey, dressing, turkey gravy, mashed potatoes, corn,
> green
> > beans with rosemary and pinenuts, cloverleaf rolls and fruit salad.
> > Everything turned out so good. It was a great Christmas present
> having my
> > best friend and sister in law working with me in the kitchen too.
> > Now for the tequila lime chicken for New Years....
>
>
> Sounds delish! A turkey AND a rib roast. You must have 2 ovens.

Well...I do and I don't. I have 2 ovens, but only one works! It's a side by
side Thermador double. The turkey breasts I did in a roaster of my mom's.
It's a totally self-sustained unit. I had to put it in the oven for the last
20 minutes to brown, but other than the browning it's wonderful. The turkey
comes out so moist, and so does the dressing.
>
> I also did a rib roast for Christmas but mine was only 5 lbs. The
> challenge was that my oven broke down. So I had 3 choices, the gas
> bbq grill, the Weber charcoal grill or the toaster oven. I quickly
> ruled out the toaster oven and decided on the gas grill because that
> would be the easiest. After it was well browned over direct heat I
> cooked it over indirect heat and with the help of the meat
> thermometer, it turned out perfect, medium to medium rare.

Sounds great! Were you happy with it?

kimberly
>
>

"sf" > wrote in message
...
> On Mon, 27 Dec 2004 17:39:49 -0800, "Nexis" >
> wrote:
>
> > Now for the tequila lime chicken for New Years....
>
> Will you post the recipe or are you going to make me look it
> up?
>
> LOL
>
> sf
> Practice safe eating - always use condiments

LOL...
Here's the recipe. Don't let the lengthy ingredient list fool you. Most of
it you'll probably find you already have, and it's really a simple dish to
prepare.
Marinade
1 1/2 cup water
2/3 cup teriyaki sauce
4 tablespoons lime juice, fresh is best
1 1/2 tbsp minced garlic
1 teaspoon mesquite liquid smoke flavoring
1 teaspoon salt
1/2 teaspoon ground ginger
2 tbsp tequila

6 chicken breast fillets

Sauce
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoon milk
2 tablespoons minced tomato
1 tablespoon white vinegar
2 teaspoon minced green chiles
2 tablespoons minced onion
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon dried dill weed
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
12 corn tortillas, cut into thin strips and fried until crisp

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add
the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Combine all of the ingredients for the sauce, and chill.
3. You'll need both your grill and the broiler for this. First, grill the
chicken breasts, after removing from the marinade, for 3-5 minutes on each
side. As they come off the grill, arrange them onto a baking sheet.
Top each breast with some of the sauce, then some of each cheese. Place pan
under the broiler, about 4 inches away, just until cheese melts and begins
to bubble.
5. Spread a bed of 1/2 cup of the tortilla strips on each of the plates.
Slide a chicken breast onto the chips on each plate and serve with spanish
rice, salsa, pico de gallo.

kimberly

"sf" > wrote in message
...
> On Mon, 27 Dec 2004 17:39:49 -0800, "Nexis" >
> wrote:
>
> > Now for the tequila lime chicken for New Years....
>
> Will you post the recipe or are you going to make me look it
> up?
>
> LOL
>
> sf
> Practice safe eating - always use condiments

LOL...
Here's the recipe. Don't let the lengthy ingredient list fool you. Most of
it you'll probably find you already have, and it's really a simple dish to
prepare.
Marinade
1 1/2 cup water
2/3 cup teriyaki sauce
4 tablespoons lime juice, fresh is best
1 1/2 tbsp minced garlic
1 teaspoon mesquite liquid smoke flavoring
1 teaspoon salt
1/2 teaspoon ground ginger
2 tbsp tequila

6 chicken breast fillets

Sauce
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoon milk
2 tablespoons minced tomato
1 tablespoon white vinegar
2 teaspoon minced green chiles
2 tablespoons minced onion
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon dried dill weed
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
12 corn tortillas, cut into thin strips and fried until crisp

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add
the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Combine all of the ingredients for the sauce, and chill.
3. You'll need both your grill and the broiler for this. First, grill the
chicken breasts, after removing from the marinade, for 3-5 minutes on each
side. As they come off the grill, arrange them onto a baking sheet.
Top each breast with some of the sauce, then some of each cheese. Place pan
under the broiler, about 4 inches away, just until cheese melts and begins
to bubble.
5. Spread a bed of 1/2 cup of the tortilla strips on each of the plates.
Slide a chicken breast onto the chips on each plate and serve with spanish
rice, salsa, pico de gallo.

kimberly

On Wed, 29 Dec 2004 00:53:25 -0800, "Nexis" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 27 Dec 2004 17:39:49 -0800, "Nexis" >
> > wrote:
> >
> > > Now for the tequila lime chicken for New Years....
> >
> > Will you post the recipe or are you going to make me look it
> > up?
> >
> > LOL
> >
> > sf
> > Practice safe eating - always use condiments
>
> LOL...

Thanks, Kimberly!

sf
Practice safe eating - always use condiments

On Wed, 29 Dec 2004 00:40:19 -0800, "Nexis" >
wrote:

> I have 2 ovens, but only one works! It's a side by
> side Thermador double.

Side by side??? Oh, man - you must have kitchen wall space
going on "for days"! My double oven has always been
top/bottom.

sf
Practice safe eating - always use condiments

Don A. Gilmore wrote:
> "Nexis" > wrote in message
> news:yP2Ad.59717$QR1.20948@fed1read04...
>> I've made rib roasts before, but never one that was 9.5 lbs. I was a
>> little nervous about the time thing (how much time to add etc). I
>> seasoned simply...coarse sea salt, celery salt, black and white
>> pepper. It was a glorious roast! I started it at 425*f for 30
>> minutes, then reduced the heat to 325*f for 2 1/5 hours. It came out
>> beautiful...med rare in the center, medium on the ends. Perfect for
>> everyone. I was so blissed out. lol.
>>
> I would highly recommend a meat thermometer. Timing a large roast by
> the pound can be inconsistent and risky.
>
> Don
> Kansas City

Apparently you missed the part about how it turned out perfectly

Jill

Hello Everyone: On Tuesday we had one that we cooked in our Showtime
cooker. Montreal seasoning was put on it before cooking. That
roast came out very good. Have a nice day. Amanda

Hello Everyone: On Tuesday we had one that we cooked in our Showtime
cooker. Montreal seasoning was put on it before cooking. That
roast came out very good. Have a nice day. Amanda

"sf" > wrote in message
...
> On Wed, 29 Dec 2004 00:40:19 -0800, "Nexis" >
> wrote:
>
> > I have 2 ovens, but only one works! It's a side by
> > side Thermador double.
>
> Side by side??? Oh, man - you must have kitchen wall space
> going on "for days"! My double oven has always been
> top/bottom.
>
> sf
> Practice safe eating - always use condiments

My kitchen is funny...lots of wall length, lots of cabinets, lots of
floor....NO counter space! lol
I need an island.

kimberly

"sf" > wrote in message
...
> On Wed, 29 Dec 2004 00:40:19 -0800, "Nexis" >
> wrote:
>
> > I have 2 ovens, but only one works! It's a side by
> > side Thermador double.
>
> Side by side??? Oh, man - you must have kitchen wall space
> going on "for days"! My double oven has always been
> top/bottom.
>
> sf
> Practice safe eating - always use condiments

My kitchen is funny...lots of wall length, lots of cabinets, lots of
floor....NO counter space! lol
I need an island.

kimberly