On Mon, 24 Dec 2012 07:55:57 -0800, Bob Terwilliger
> wrote:

>I agree with the long resting time; I usually rest the roast for at
>least half an hour (which gives time to make Yorkshire pudding or
>something else in the oven). But that only applies if you're cooking in
>a fairly hot oven. If you're cooking at a lower oven temperature, less
>resting time is needed, and sous vide cooking requires no resting at all.

<snip>

Bob, Himself is a whiz at puds and that's his contribution to the
kitchen labor, so a long resting time is required for the roast, as
well as my potatoes au gratin - doing a 5 cheese version this year
that seems to be well received - and TJ's croissants. Having a single
oven is a pain in the behind, although my microwave doubles (poorly)
as a convection oven.

Got the Waldorf salad, toffee-filled cheesecake and Buche de Noel done
this morning, so tomorrow shouldn't be too much of a press.

(And I just learned that Bill's birthday falls on Easter this year, so
I'm already anticipating...oh, hell, pass the high octane eggnog...)

Terry "Squeaks" Pulliam Burd