On Sun 18 May 2008 02:08:42a, ChattyCathy told us...

On Sun, 18 May 2008 01:58:41 -0700, wrote:

On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
wrote:

On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:


I gave up on trying to tell doneness by pushing on the meat. I use a
probe for everything I grill now. Ever since going to the probe,
everything comes out perfect.

No more dry burgers...just the right amount of pink.

I got one of those wirelss probes. :-)

Heh. Had to google these things.

Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
you order on line) I hope you get good use out of it ;-)

I know what you mean. Who uses a probe on HAMBURGER? Fer cripes sake,
that person has more money than brains.

Actually, that's not what I meant. I paid US$187.00 for my dutch oven ;-)
and I am not sorry...

Nor would I be. In addition to my heavy SS cookware, I have a huge
collection of Le Creuset. Luckily I bought it years ago for a mere
pittance compared to today's prices. I don't think I could afford them
today, but they're worth every penny.

I am just amazed at all the hi-tech stuff that is available these days
for
the kitchen. I thought my MW was 'fancy' LOL!


Some of the "gadgets" on the market today are pretty amazing. I bought a
wireless probe thermometer last year when my other wired-probe unit died.
What I like most is that it can signal you remotely no matter where you are
in the house or yard.

--
Wayne Boatwright
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Sunday, 05(V)/18(XVIII)/08(MMVIII)
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Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 15mins
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A good man has few enemies. A ruthless
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