Here's a method from my local newspaper that has been repeated every christmas season since the first time it ran. I use this method and I can tell you it's idiot proof! All you need to do is FOLLOW the directions (make sure your oven is working properly before you try it).
Vine ripe tomatoesThere are two types of round field tomatoes-mature green and vine ripe. Mature green tomatoes are the backbone of the U.S. fresh field tomato industry and are the major type of tomato...
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Fried Chicken for PandoraRobb Dabb's, don't know what happened to him but he was a poster on another food ng, knows how to make American (southern) Fried Chicken! Here's his recipe: 2-1-2 lbs. cut up...
Our Best Way technique turned out to be one of simplest. We started with a fairly hot oven -- 450 degrees -- and roasted the meat for 15 minutes to sear the outside. We then turned the dial down to 350 degrees and finished it off at 20 minutes per pound (about 1 1-2 hours total for our 3 1-2-pound roast). We removed it from the oven when a thermometer inserted in the middle (not hitting any bone) registered 125 degrees. We let it rest for about 20 minutes to allow the juices to settle and the meat continue cooking. It eventually climbed to about 140 degrees
This was prime rib nirvana. Talk about a fantastic roast! While Food and Wine staffers were always eager to try the prime rib experiments, word quickly spread from the test kitchen that this was the one. The meat, succulent and buttery, was a perfect bull's eye of doneness: medium toward the outside and bouncy pink in the middle.
