I have a grill that has infrared burners for searing that goes from 0 to
over 1000 deg F in about 30 seconds.

Want a rare burger that is absoluted charred on outside :-)


"Lawrence Leichtman" > wrote in message
...
> In article
> >,
> DaleW > wrote:
>
>> Tuesday we had a couple of very ripe mangoes, Betsy was planning on
>> doing a Ming Tsai recipe of spicy shrimp with mango and snow peas. But
>> a package arrived with 2 live lobsters (a thank you for babysitting
>> last week). So she just converted the recipe. With the sambal olek in
>> the dish I felt some residual sugar was needed, and opened the 2001
>> Meulenhof Erdener Treppchen Riesling Spätlese. Pretty open and ready,
>> fairly sweet but with that '01 acidic spine. Lots of primary peach
>> flavors, a little petrol and slate. Perfect wine for the dish,
>> handles the heat but rich enough for lobster. Not the most complex
>> Riesling, but satisfying for what it is. B
>>
>> Yesterday's NYT has an article by Eric Asimov on Burgundy, with a
>> couple of Ma Cuisine recipes as accompaniment. Betsy decided to do the
>> spiced game hens. A very nice dish, though Betsy questioned the timing
>> from beginning, and it clearly isn't enough at 400°F to cook the birds
>> through. After the adjustments, we sat down to the birds with barley
>> and a garlicky spinach salad. I had found the 2005 Domaine Bart "Les
>> Champs Salomon" Marsannay tight and tart at opening a bit before. It
>> fleshed out a bit, and offering a nice accompaniment to the dinner.
>> Rather big cherry fruit, strong acids,light but persistent tannins. A
>> hint of damp earth and mushrooms with time. This never truly grabbed
>> me, but it went well with the dish and certainly was a solid bottle of
>> Marsannay. My guess is a few years would do it good. For today, B.
>>
>> So 2 good but not great wines provided a lot of pleasure, as they
>> really went well with the dishes. Wine need not be great.
>>
>>
>> Grade disclaimer: I'm a very easy grader, basically A is an excellent
>> wine, B a good wine, C mediocre. Anything below C means I wouldn't
>> drink at a party where it was only choice. Furthermore, I offer no
>> promises of objectivity, accuracy, and certainly not of consistency.
>
> Interesting you should mention timing for cooking from recipes. I have
> found that many recipes, especially from restaurant cook books, way
> understate the time it takes to cook meats often by 50% or more. Do they
> actually serve raw meat at their restaurants?