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01-10-2003, 07:33 AM
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Uses for G. Foreman Grill?
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05-10-2003, 11:09 AM
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Uses for G. Foreman Grill?
-L. wrote in message m... (Sbzeldman) wrote in message ... I got a George Foreman Grill as a gift. Do any of you out there use one? What do you make with it? Thanks, Sarah Z. Coming late to this but: Marinated, sliced Portobellas, peppers and onions - grill until slightly blackened, and onions are carmelized (you will have to stir off and on). Also works well for aspargus. I also pre-nuke potatoes, slice, and grill in a little oil - add some marinade of choice just prior to serving. Have done the same with yams - just don't pre-nuke them for as long. HTH, -L. A George Foreman Grill?? (Does a Google) Odd looking thing. A bit like a sandwich toaster. What are the veggies marinated in? A lot of my stuff starts with mushrooms fried or grilled very well. Good meat substitute. Then when fried, garlic and very finely sliced onions added. A few cumin and ajwain seeds from the start give a very good flavour. BTW: Always thought an "off an' on" was an Israeli cyclist on a very bumpy road  )Can't have asparagus. Too much oxalic acid. Kidney stones you know. (^!^)
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05-10-2003, 09:35 PM
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Uses for G. Foreman Grill?
"nemo" wrote in message ...
-L. wrote in message m... (Sbzeldman) wrote in message ... I got a George Foreman Grill as a gift. Do any of you out there use one? What do you make with it? Thanks, Sarah Z. Coming late to this but: Marinated, sliced Portobellas, peppers and onions - grill until slightly blackened, and onions are carmelized (you will have to stir off and on). Also works well for aspargus. I also pre-nuke potatoes, slice, and grill in a little oil - add some marinade of choice just prior to serving. Have done the same with yams - just don't pre-nuke them for as long. HTH, -L. A George Foreman Grill?? (Does a Google) Odd looking thing. A bit like a sandwich toaster. With raised "grill" protrusions. It's great - I have the XL size and love it - use it all the time. What are the veggies marinated in? Usually some type of Italian-like marinade - garlic flavored red wine vinegar, oil (canola or olive) crushed garlic, grated onion, a little lemon juice, spices. Sometimes just melted margerine, apple cider vinegar and pepper. A lot of my stuff starts with mushrooms fried or grilled very well. Good meat substitute. Me too.  I eat them every day.Then when fried, garlic and very finely sliced onions added. A few cumin and ajwain seeds from the start give a very good flavour. Hum - never used ajwain - what is it like? BTW: Always thought an "off an' on" was an Israeli cyclist on a very bumpy road )Can't have asparagus. Too much oxalic acid. Kidney stones you know. (^!^) Really? Didn't know. What a shame. It's my favorite veggie. -L.
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