AHHHH! SCALI BREAD! Lived in MA for 45yrs before moving to AZ 8yrs ago. If I had realized at the time I would NEVER be able to eat scali bread again I most likely wouldn't have made the move. Toasted scali in the morning with butter and thin slices of provolone cheese to nibble with each bite of scali toast. Fluffer-Nutter sandwiches as a kid on scali bread, beef stew with a whole loaf of scali bread to sop up the gravy, or manasta soup. GAWD I miss that tasty little loaf!
fourunder - I absolutely agree with cooking roast beef slow and low. For many many years, I have cooked using the standard 325-350degree temp, only to have a roast bleed all over the place (even after letting set for 1/2hr), and then after cutting, watching the pink/rare portion of the meat turn to well done before my eyes, (even taking out of the oven at a 120degree thermometer reading)! Very discouraging to say the least. Then, about 6years ago I purchased the Test Kitchen's cook book. I found they had cooked at the slow and low method which produced roasts pink (or red/rare) all the way from tip to tip, top to bottom! Searing on the stove prior to going in the oven produced a wonderful brown crust, and I prefer coarse salt and cracked black pepper only, as seasoning prior to browning. I will NEVER cook a roast above 225degrees again. Actually, I just put in my Christmas dinner 7.5 rib eye roast in a 200degree oven. I have recently read other testimonials (elsewhere across the wwww) which have used this 200degree temp for the slow roast. I am giving it a try today as opposed to the 225degree. I will let you all know how I made out! PS>>> I honestly believe those who still attest to the 325-350degree roasting, are perhaps stuck in their own tradition (of sorts) and have ALWAYS roasted at 325-350degrees and simply cannot go slow and low, they mentally cannot do it! But they have no idea what they are missing out on with a low heat method. COME ON ALL YOU 325-350degree-ers...come on over to the low side! ;-)
Fritter - Sorry, but I disagree about opening the door to allow the oven to cool down....not to be an issue. How long do you suppose the oven temp will remain above 225degrees? I have waited upto 15minutes for my oven to preheat to 425 at times, and would think that a closed oven door, whose temp has reached 450-500 degrees could possibly retain some of that heat (above 225) for 1/2hr to perhaps 1hr. Because of that reason, I think it's important to cool down the oven to the desired 225temp prior to plopping in the roast beast! Besides it takes only a couple minutes to cool the oven down w/the door open. So to do this minor extra step would make sense.