On Mon, 2 Jan 2012 14:21:18 -0800 (PST), dsi1 >
wrote:

> It makes perfect sense to me - a slow roast gives the heat enough
> time to move throughout the entire roast without overcooking the
> outside. You want to minimize the temperature differential as much as
> possible. Mostly, it's the people that never tried it or gave the
> matter some thought that are non-believers.

I want a roast to cook with varying degrees of doneness. Not everyone
likes it as rare as I do and the way I do it accommodates them too.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.