I grilled two tonight: a 3/4# rib steak and a smaller New York strip
steak. The rib steak had my name on it, and I ate about 3/5 of it;
saving the rest for breakfast or a green salad in the next couple days.

Sides were an oiled and salted baked potato, fresh green beans, mixed
green salad. Oh and mushrooms for the steak.

The eatin' wuz good at Casa Schaller. My steak was perfectly done
(medium), and Rob's seemed a little more done. I think I need practice
grilling that cut ‹ or maybe I need to abandon it altogether.

Oh, some Kitty Kat cabernet sauvignon, 2004.

Oh, and some home-grated horseradish mixed with some light sour cream.
Still potent stuff.

Dessert in an hour or so is going to be some Cherry Garcia. Love that
stuff and it was on sale at Walgreen's this week -- and I had a coupon
to boot!
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On Sat, 17 May 2008 20:09:18 -0500, Melba's Jammin'
wrote:

I think I need practice
grilling that cut ‹ or maybe I need to abandon it altogether.

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. :-)

Melba's Jammin' wrote:
I grilled two tonight: a 3/4# rib steak and a smaller New York strip
steak. The rib steak had my name on it, and I ate about 3/5 of it;
saving the rest for breakfast or a green salad in the next couple days.

SIL is in Sweden on business so Dear Daughter and not-so-dear grandson
had dinner with us, a nearly 2 lb. flank steak, marinated with soy,
white win, garlic, onion and a dash of sugar. There's not a morsel left.

Sides were an oiled and salted baked potato, fresh green beans, mixed
green salad. Oh and mushrooms for the steak.

Mushrooms, baked sweet potato wedges for us, plus creamed spinach, raw
carrots. Rice for the kidlet.

The eatin' wuz good at Casa Schaller. My steak was perfectly done
(medium), and Rob's seemed a little more done. I think I need practice
grilling that cut ‹ or maybe I need to abandon it altogether.

Oh, some Kitty Kat cabernet sauvignon, 2004.

We had some kind of tempranillo. Not being fond of red wine, I didn't
appreciate it. We are slowly working our way through a large stash of
wine in the basement, much of it hostess gifts in the past.



Dessert in an hour or so is going to be some Cherry Garcia. Love that
stuff and it was on sale at Walgreen's this week -- and I had a coupon
to boot!

Still-warm chocolate pudding, kidlet's favorite. As far as ice cream,
he loves dulce de leche, DH's fave is Cherry Garcia or raspberry, and
I'm still on a pistachio kick.

gloria p

In article ,
Melba's Jammin' wrote:

I grilled two tonight: a 3/4# rib steak and a smaller New York strip
steak. The rib steak had my name on it, and I ate about 3/5 of it;
saving the rest for breakfast or a green salad in the next couple days.

Sides were an oiled and salted baked potato, fresh green beans, mixed
green salad. Oh and mushrooms for the steak.

The eatin' wuz good at Casa Schaller. My steak was perfectly done
(medium), and Rob's seemed a little more done. I think I need practice
grilling that cut ‹ or maybe I need to abandon it altogether.

Oh, some Kitty Kat cabernet sauvignon, 2004.

Oh, and some home-grated horseradish mixed with some light sour cream.
Still potent stuff.

Barb,

What, no Heinz Ketchup? Tsk, tsk. Even without the ketchup, your steak
dinner sure sounds like it was a success!

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 ;-)

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

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.

--
See return address to reply by email
remove the smile first

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...

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!

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Sun 18 May 2008 01:50:23a, ChattyCathy told us...

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 ;-)


Better you should stick it with the wireless probe than your wireless
phone! :-)

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 30mins
-------------------------------------------
Sleep? Isn't that some inferior
replacement for caffeine?
-------------------------------------------

On Sun 18 May 2008 01:58:41a, sf told us...

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.


I like a *very* crisp exterior on a hamburger, so I cook them on just about
the highest heat my grill can produce. By the time they are well crisped
on both sides, the inside is perfect pink.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 25mins
-------------------------------------------
As of next week, passwords will be
entered in Morse code.
-------------------------------------------

sf 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.

No joke! Who needs a thermometer to figure out when a burger (or a steak)
is done to your liking? A roast, maybe...

Jill

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
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 15mins
-------------------------------------------
A good man has few enemies. A ruthless
man has none.
-------------------------------------------

On Sun 18 May 2008 02:41:02a, jmcquown told us...

sf 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.

No joke! Who needs a thermometer to figure out when a burger (or a
steak)
is done to your liking? A roast, maybe...

Jill

I don't use mine for burgers or steak, but for roasts and poultry,
definitely.


--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 15mins
-------------------------------------------
A good man has few enemies. A ruthless
man has none.
-------------------------------------------

On Sun, 18 May 2008 09:48:49 +0000, Wayne Boatwright wrote:

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


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.

Yup, my DO is Le Creuset - I use it at least twice a week. I also got rid
of anything that wasn't good quality SS - which can also be pricey, but
very much worth it. I actually 'built-up' my collection of SS cookware
over time..


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.

Yup, truly amazing! I don't own a probe (hi-tech or otherwise) but for
some stuff it must come in very useful. Heh. When I buy our Christmas
turkey they sell them here with a 'throw-away' probe stuck in it... it
'pops out' when the internal temp is what it should be. Turkey always
comes out just right.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Duh'Wayne Boatwright
�
I bought a wireless probe thermometer last year. What I like
most is that it can signal you remotely no matter where you are..

Just what every gay blade needs... you can shove an entire weather
station up your ass. G

Ahahahahahahahawhahaha. . . .

On May 18, 6:11Â*am, Sheldon wrote:
Duh'Wayne Boatwright

Â*�
I bought a wireless probe thermometer last year. Â*What I like
most is that it can signal you remotely no matter where you are..

Just what every gay blade needs... you can shove an entire weather
station up your ass. Â*G

Ahahahahahahahawhahaha. . . .

You know, I can see a boy thinking, "Ewww, he likes to [do certain
things] with other boys", but as a man, one ought to be able to
rationally think, "Hey, more sugar for me."

--Bryan