In article >,
Blinky the Shark > wrote:

> >> T-bone, tonight, as we continue the test drive. :-P'''
> >
> > T-bones were on sale today for $5.99 per lb.
> > I'm truly looking forward to it. It's been months since I've had
> > a good, tender steak due to the price of beef.
>
> I paid $6.99. About an inch thick and pretty.

The two I bought are about like that.
I'll marinate them then let them come to room temp. before cooking them.


> George F. made it
> a four-minute job -- you weren't kidding about the speed. And
> that wasn't raw, either.

Indeed!
It takes a bit of getting used to. ;-)
The only thing faster is deep frying...

but that is ONE thing I will NOT deep fry, unless I'm making chicken
fried steak! <g> I've actually made CFS out of deboned T-bone just so
it'd be really tender for dad. His teeth are not so good and I can't get
him to go to the dentist. :-(

>
> >> As for the surface, I guess you just answered something I'd
> >> been wondering about -- if you can buy replacement griddles
> >> from the manufacturer.
> >
> > I'm not sure about Foreman, but I could never find them for
> > mine. The large Hamilton is under $50.00 anyway.
>
> Sorry. I forgot you had the other brand.

No worries. :-)
My first ever one was a small Foreman.
It set me up to really love this type of kitchen gadget.

Wings really are good in them, but... <sigh>

The ones with removable Grids do better as at least you can remove them
and soak them. That helps a LOT.

>
> >> > Chicken will ruin it the fastest so they last longer if I
> >> > refrain from using it for wings...
> >>
> >> Why's that?
> >
> > I'm not sure. The gooey that it deposits on the coating is hard
> > to clean off. Glass cleaner and wet paper towels are what I use.
>
> Hmmm. Thanks.

:-)
--
Peace, Om

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