generic seasoning

[dai_reincarnate]

rest meat to even temp

1 c salt
1/4c blk pepper
1/4c garlic powder

standing rib roast, fat side up, 375 1 hr, turn off heat dont open oven door, 3 hrs. up 2 375 again for 45 min. rest, make sauce in roasting pan. 2 T merlot, 2 Cbeef stock, 2 T butter, 1 sprig thyme

http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-with-pan-sauce-recipe/index.html

http://www.foodnetwork.com/recipes/scott-conant/moist-roasted-whole-red-snapper-with-tomatoes-basil-and-oregano-recipe/index.html

http://www.foodnetwork.com/the-best-thing-i-ever-made/index.html

fried chicken..cornstarch egg white slurry w panko flour baking soda coating? sous vide chix then fry....

70 Celcius for poultry