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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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25-06-2008, 07:12 PM
posted to rec.food.cooking
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Grilling Basics
Here's a link to the L.A. Times article today by Russ Parsons,
"Simplicity is the Key to Perfect Grilling." http://tinyurl.com/5ndaqf Incidentally, he agrees that it's a good idea to remove the membrane from pork spareribs. Not that I expect those who don't to change their minds. :-) The Food section today also has a nice Indian-ish recipe for grilled leg of lamb. Definitely sounds good enough to try. Seems to me I saw boneless leg of lamb at TJ's recently. -aem 
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26-06-2008, 05:53 PM
posted to rec.food.cooking
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Grilling Basics
"aem" wrote in message ... Here's a link to the L.A. Times article today by Russ Parsons, "Simplicity is the Key to Perfect Grilling." http://tinyurl.com/5ndaqf Incidentally, he agrees that it's a good idea to remove the membrane from pork spareribs. Not that I expect those who don't to change their minds. :-) The Food section today also has a nice Indian-ish recipe for grilled leg of lamb. Definitely sounds good enough to try. Seems to me I saw boneless leg of lamb at TJ's recently. -aem Thanks for the URL I don't get the times any more. FYI I also believe removing the membrane is critical. It's really easy, just start a tiny corner and grab with a dry paper towel and pull with a moderate even force. -- Old Scoundrel (AKA Dimitri)
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