Its 1:40 here in Seattle and softcore is in full effect. Instead of working on my finals I thought I would ask fellow audio dorks what they felt about a good menu for Christmas dinner. I have cooked professionaly on and off for the past few years and have very capable skills. But, this is the first time I am going to make an attempt at Christmas dinner. I am debating between a Country Ham, you know die cured and then roasted, or a standing rib-roast. I have every intention of dry-aging the beef if I choose the roast. If anyone here knows some good menu ideas, please let me know. Also, any tips on dry-aging and cooking a good roast would be helpful. Thanx

Go with the ham dude. Nothing beats a succulent holiday ham. I always get dissapointed when I show up to a christmas or thanksgiving dinner and there is an absence of hammage. I am from the south... so I might be a bit biased in my response here... but it's just my opinion. Cheers!