Ian's gluten free chicken nuggets. Got a large box at Whole Foods. Nothing
sounded particularly good for dinner but I do like those. Also got some
mixed color baby carrots, snow peas and baby zucchini that I will stir fry
in olive oil. And some home fries.

On 6/15/2018 8:49 PM, Julie Bove wrote:
> Ian's gluten free chicken nuggets. Got a large box at Whole Foods.
> Nothing sounded particularly good for dinner but I do like those. Also
> got some mixed color baby carrots, snow peas and baby zucchini that I
> will stir fry in olive oil. And some home fries.

I pan seared some sea scallops and small, sliced fresh, locally grown
zucchini.

One could call it stir fry, I suppose. Hot pan, a little olive oil.
Zucchini is full of water so it produced a fond in the high sided
skillet I used. I had to let that cook off on low heat. Then I turned
it up with very little oil, added the scallops.

When the scallops and the zucchini were lightly browned I seasoned them
with S&P. Turned them onto a plate. They were perfectly cooked. You
really just have to know how to time it. Seems I do.

I sprinkled some dried oregano on the nice zucchini coins. I left the
scallops alone with merely S&P.

Jill

On Friday, June 15, 2018 at 5:51:32 PM UTC-10, Julie Bove wrote:
>
> My mom made scallops when I was a kid but she called it white fish. For some
> reason, my dad thought they were halibut cheeks. She overcooked them so
> badly that if I hadn't spit them out, I'd still be chewing them.

I have heard that fish cheeks were sometimes sold as scallops because they could charge more for them. Evidently, fish cheeks were also sold as fish cheeks. That sounds like a good deal to me.

http://www.timescolonist.com/life/as...heeks-1.337653

"dsi1" > wrote in message
...
> On Friday, June 15, 2018 at 5:51:32 PM UTC-10, Julie Bove wrote:
>>
>> My mom made scallops when I was a kid but she called it white fish. For
>> some
>> reason, my dad thought they were halibut cheeks. She overcooked them so
>> badly that if I hadn't spit them out, I'd still be chewing them.
>
> I have heard that fish cheeks were sometimes sold as scallops because they
> could charge more for them. Evidently, fish cheeks were also sold as fish
> cheeks. That sounds like a good deal to me.
>
> http://www.timescolonist.com/life/as...heeks-1.337653

Thanks!

On Friday, June 15, 2018 at 8:49:34 PM UTC-4, Julie Bove wrote:
> Ian's gluten free chicken nuggets. Got a large box at Whole Foods. Nothing
> sounded particularly good for dinner but I do like those. Also got some
> mixed color baby carrots, snow peas and baby zucchini that I will stir fry
> in olive oil. And some home fries.

Grilled pork tenderloin brushed with homemade barbecue sauce. Cole slaw
(cabbage, carrots, mayo, cider vinegar, a pinch of sugar, salt, pepper,
and onion powder). Fresh white bread with butter for me and EVOO for
him.

Cindy Hamilton

On 2018-06-16 7:01 AM, Cindy Hamilton wrote:
> On Friday, June 15, 2018 at 8:49:34 PM UTC-4, Julie Bove wrote:
>> Ian's gluten free chicken nuggets. Got a large box at Whole Foods. Nothing
>> sounded particularly good for dinner but I do like those. Also got some
>> mixed color baby carrots, snow peas and baby zucchini that I will stir fry
>> in olive oil. And some home fries.
>
> Grilled pork tenderloin brushed with homemade barbecue sauce. Cole slaw
> (cabbage, carrots, mayo, cider vinegar, a pinch of sugar, salt, pepper,
> and onion powder). Fresh white bread with butter for me and EVOO for
> him.
>


I love grilled pork tenderloin. I usually butterfly the meat and then
pound it out and marinate it in Greek style marinate, olive oil, lemon
juice, lots of garlic, some oregano, salt and pepper. It takes only a
minute or two on each side.

On 6/15/2018 11:51 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 6/15/2018 8:49 PM, Julie Bove wrote:
>>> Ian's gluten free chicken nuggets. Got a large box at Whole Foods.
>>> Nothing sounded particularly good for dinner but I do like those.
>>> Also got some mixed color baby carrots, snow peas and baby zucchini
>>> that I will stir fry in olive oil. And some home fries.
>>
>> I pan seared some sea scallops and small, sliced fresh, locally grown
>> zucchini.
>>
>> When the scallops and the zucchini were lightly browned I seasoned
>> them with S&P.* Turned them onto a plate.* They were perfectly
>> cooked.* You really just have to know how to time it.* Seems I do.
>>
>
> My mom made scallops when I was a kid but she called it white fish. For
> some reason, my dad thought they were halibut cheeks. She overcooked
> them so badly that if I hadn't spit them out, I'd still be chewing them.

Rubber bands? LOL It's easy to overcook scallops. They should not be
cooked past just opaque. In years past there were reports of some types
of fish being cut into circles and sold as scallops. <shrug> Scallops
have a very distinctive flavour.

Jill

On 6/16/2018 8:33 PM, Dave Smith wrote:
> On 2018-06-16 7:01 AM, Cindy Hamilton wrote:
>> On Friday, June 15, 2018 at 8:49:34 PM UTC-4, Julie Bove wrote:
>>> Ian's gluten free chicken nuggets. Got a large box at Whole Foods.
>>> Nothing
>>> sounded particularly good for dinner but I do like those. Also got some
>>> mixed color baby carrots, snow peas and baby zucchini that I will
>>> stir fry
>>> in olive oil. And some home fries.
>>
>> Grilled pork tenderloin brushed with homemade barbecue sauce.Â* Cole slaw
>> (cabbage, carrots, mayo, cider vinegar, a pinch of sugar, salt, pepper,
>> and onion powder).Â* Fresh white bread with butter for me and EVOO for
>> him.
>>
>
>
> I love grilled pork tenderloin. I usually butterfly the meat and then
> pound it out and marinate it in Greek style marinate, olive oil, lemon
> juice, lots of garlic, some oregano, salt and pepper.Â* It takes only a
> minute or two on each side.
>
>
I'm likely to butterfly and grill my next pork tenderloin. Your
marinade sounds like a winner.

Jill

"jmcquown" > wrote in message
...
> On 6/15/2018 11:51 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 6/15/2018 8:49 PM, Julie Bove wrote:
>>>> Ian's gluten free chicken nuggets. Got a large box at Whole Foods.
>>>> Nothing sounded particularly good for dinner but I do like those. Also
>>>> got some mixed color baby carrots, snow peas and baby zucchini that I
>>>> will stir fry in olive oil. And some home fries.
>>>
>>> I pan seared some sea scallops and small, sliced fresh, locally grown
>>> zucchini.
>>>
>>> When the scallops and the zucchini were lightly browned I seasoned them
>>> with S&P. Turned them onto a plate. They were perfectly cooked. You
>>> really just have to know how to time it. Seems I do.
>>>
>>
>> My mom made scallops when I was a kid but she called it white fish. For
>> some reason, my dad thought they were halibut cheeks. She overcooked them
>> so badly that if I hadn't spit them out, I'd still be chewing them.
>
> Rubber bands? LOL It's easy to overcook scallops. They should not be
> cooked past just opaque. In years past there were reports of some types
> of fish being cut into circles and sold as scallops. <shrug> Scallops
> have a very distinctive flavour.

Whatever it was that she cooked, it wasn't good. I don't remember much
flavor.

On Saturday, June 16, 2018 at 8:33:35 PM UTC-4, Dave Smith wrote:
> On 2018-06-16 7:01 AM, Cindy Hamilton wrote:
> > On Friday, June 15, 2018 at 8:49:34 PM UTC-4, Julie Bove wrote:
> >> Ian's gluten free chicken nuggets. Got a large box at Whole Foods. Nothing
> >> sounded particularly good for dinner but I do like those. Also got some
> >> mixed color baby carrots, snow peas and baby zucchini that I will stir fry
> >> in olive oil. And some home fries.
> >
> > Grilled pork tenderloin brushed with homemade barbecue sauce. Cole slaw
> > (cabbage, carrots, mayo, cider vinegar, a pinch of sugar, salt, pepper,
> > and onion powder). Fresh white bread with butter for me and EVOO for
> > him.
> >
>
>
> I love grilled pork tenderloin. I usually butterfly the meat and then
> pound it out and marinate it in Greek style marinate, olive oil, lemon
> juice, lots of garlic, some oregano, salt and pepper. It takes only a
> minute or two on each side.

Mine was butterflied, I just didn't mention it. No marinade because it
was a quick after-work dinner. He really liked the barbecue sauce on it.

Today I'm trying chicken with some sort of yogurt marinade. I haven't
decided on exactly what, but I'm aiming for someplace between Syria
and India.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Today I'm trying chicken with some sort of yogurt marinade. I haven't
> decided on exactly what, but I'm aiming for someplace between Syria
> and India.

I'm going to pull a "Julie" today and use up stuff from the
fridge/freezer.

One nice cheesy sausage dog on white bread.
1-2 small red potatoes, microwaved then cut with butter, s&p
A little pile of chunky applesauce with brown sugar added

And for a dessert, or a later snack, I bought a small carrot
cake.
Only a 3.5oz single serving one. I'm going to post about that
later separately so Bruce can read the ingredient list. I'll scan
it. It's unbelievable how many ingredients this has just for a
carrot cake.

I usually make my own carrot cakes from scratch but didn't want
to do that this time. This little snack ingredient list is so
extensive (and funny), I just have to scan and send it.

On 2018-06-17 7:54 AM, Cindy Hamilton wrote:

> Today I'm trying chicken with some sort of yogurt marinade. I haven't
> decided on exactly what, but I'm aiming for someplace between Syria
> and India.


That's one of the things we are doing tonight. In fact, I just started
the marinade a few minutes ago. I am making chicken Tandoori. The
marinade is yogurt, lemon juice, vegetable oil, Garam Masala and salt.
It needs to marinate about 8 hours.

I will also do some grilled shrimp. The marinade will be made with lemon
juice, olive oil, chopped parsley, Worcestershire, lots of chopped
garlic, S&P, and a bit of ketchup. It needs only about an hour and a
half to marinate.

On Sun, 17 Jun 2018 10:00:22 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Today I'm trying chicken with some sort of yogurt marinade. I haven't
>> decided on exactly what, but I'm aiming for someplace between Syria
>> and India.
>
>I'm going to pull a "Julie" today and use up stuff from the
>fridge/freezer.
>
>One nice cheesy sausage dog on white bread.
>1-2 small red potatoes, microwaved then cut with butter, s&p
>A little pile of chunky applesauce with brown sugar added
>
>And for a dessert, or a later snack, I bought a small carrot
>cake.
>Only a 3.5oz single serving one. I'm going to post about that
>later separately so Bruce can read the ingredient list. I'll scan
>it. It's unbelievable how many ingredients this has just for a
>carrot cake.
>
>I usually make my own carrot cakes from scratch but didn't want
>to do that this time. This little snack ingredient list is so
>extensive (and funny), I just have to scan and send it.

How much did that carrot cupcake cost... probably as much as the
ingredients to bake a full size cake, or a dozen cupcakes for your
freezer... and none of those chems.

On 6/17/2018 5:07 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 6/15/2018 11:51 PM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 6/15/2018 8:49 PM, Julie Bove wrote:
>>>>> Ian's gluten free chicken nuggets. Got a large box at Whole Foods.
>>>>> Nothing sounded particularly good for dinner but I do like those.
>>>>> Also got some mixed color baby carrots, snow peas and baby zucchini
>>>>> that I will stir fry in olive oil. And some home fries.
>>>>
>>>> I pan seared some sea scallops and small, sliced fresh, locally
>>>> grown zucchini.
>>>>
>>>> When the scallops and the zucchini were lightly browned I seasoned
>>>> them with S&P. Turned them onto a plate. They were perfectly cooked.
>>>> You really just have to know how to time it. Seems I do.
>>>>
>>>
>>> My mom made scallops when I was a kid but she called it white fish.
>>> For some reason, my dad thought they were halibut cheeks. She
>>> overcooked them so badly that if I hadn't spit them out, I'd still be
>>> chewing them.
>>
>> Rubber bands?* LOL* It's easy to overcook scallops.* They should not
>> be cooked past just opaque.* In years past there were reports of some
>> types of fish being cut into circles and sold as scallops. <shrug>
>> Scallops have a very distinctive flavour.
>
> Whatever it was that she cooked, it wasn't good. I don't remember much
> flavor.

If it wasn't good I don't blame you for not remembering! Scallops taste
slightly sweet.

Jill

wrote:
> On Sun, 17 Jun 2018 10:00:22 -0400, Gary > wrote:
>
>> Cindy Hamilton wrote:
>>>
>>> Today I'm trying chicken with some sort of yogurt marinade. I haven't
>>> decided on exactly what, but I'm aiming for someplace between Syria
>>> and India.
>>
>> I'm going to pull a "Julie" today and use up stuff from the
>> fridge/freezer.
>>
>> One nice cheesy sausage dog on white bread.
>> 1-2 small red potatoes, microwaved then cut with butter, s&p
>> A little pile of chunky applesauce with brown sugar added
>>
>> And for a dessert, or a later snack, I bought a small carrot
>> cake.
>> Only a 3.5oz single serving one. I'm going to post about that
>> later separately so Bruce can read the ingredient list. I'll scan
>> it. It's unbelievable how many ingredients this has just for a
>> carrot cake.
>>
>> I usually make my own carrot cakes from scratch but didn't want
>> to do that this time. This little snack ingredient list is so
>> extensive (and funny), I just have to scan and send it.
>
> How much did that carrot cupcake cost... probably as much as the
> ingredients to bake a full size cake, or a dozen cupcakes for your
> freezer... and none of those chems.
>

Popeye, if I were yoose, I'd sure put a stop to him using yoose credit
card to buy his cupcakes and shit.

He's taking advantage of yoose kind, gentlemanly nature.

"jmcquown" > wrote in message
...
> On 6/17/2018 5:07 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 6/15/2018 11:51 PM, Julie Bove wrote:
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 6/15/2018 8:49 PM, Julie Bove wrote:
>>>>>> Ian's gluten free chicken nuggets. Got a large box at Whole Foods.
>>>>>> Nothing sounded particularly good for dinner but I do like those.
>>>>>> Also got some mixed color baby carrots, snow peas and baby zucchini
>>>>>> that I will stir fry in olive oil. And some home fries.
>>>>>
>>>>> I pan seared some sea scallops and small, sliced fresh, locally grown
>>>>> zucchini.
>>>>>
>>>>> When the scallops and the zucchini were lightly browned I seasoned
>>>>> them with S&P. Turned them onto a plate. They were perfectly cooked.
>>>>> You really just have to know how to time it. Seems I do.
>>>>>
>>>>
>>>> My mom made scallops when I was a kid but she called it white fish. For
>>>> some reason, my dad thought they were halibut cheeks. She overcooked
>>>> them so badly that if I hadn't spit them out, I'd still be chewing
>>>> them.
>>>
>>> Rubber bands? LOL It's easy to overcook scallops. They should not be
>>> cooked past just opaque. In years past there were reports of some types
>>> of fish being cut into circles and sold as scallops. <shrug> Scallops
>>> have a very distinctive flavour.
>>
>> Whatever it was that she cooked, it wasn't good. I don't remember much
>> flavor.
>
> If it wasn't good I don't blame you for not remembering! Scallops taste
> slightly sweet.

There was nothing sweet about this.

On 6/17/2018 6:08 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 6/17/2018 5:07 AM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 6/15/2018 11:51 PM, Julie Bove wrote:
>>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>> On 6/15/2018 8:49 PM, Julie Bove wrote:
>>>>>>> Ian's gluten free chicken nuggets. Got a large box at Whole
>>>>>>> Foods. Nothing sounded particularly good for dinner but I do like
>>>>>>> those. Also got some mixed color baby carrots, snow peas and baby
>>>>>>> zucchini that I will stir fry in olive oil. And some home fries.
>>>>>>
>>>>>> I pan seared some sea scallops and small, sliced fresh, locally
>>>>>> grown zucchini.
>>>>>>
>>>>>> When the scallops and the zucchini were lightly browned I seasoned
>>>>>> them with S&P. Turned them onto a plate. They were perfectly
>>>>>> cooked. You really just have to know how to time it. Seems I do.
>>>>>>
>>>>>
>>>>> My mom made scallops when I was a kid but she called it white fish.
>>>>> For some reason, my dad thought they were halibut cheeks. She
>>>>> overcooked them so badly that if I hadn't spit them out, I'd still
>>>>> be chewing them.
>>>>
>>>> Rubber bands? LOL It's easy to overcook scallops. They should not be
>>>> cooked past just opaque. In years past there were reports of some
>>>> types of fish being cut into circles and sold as scallops. <shrug>
>>>> Scallops have a very distinctive flavour.
>>>
>>> Whatever it was that she cooked, it wasn't good. I don't remember
>>> much flavor.
>>
>> If it wasn't good I don't blame you for not remembering!* Scallops
>> taste slightly sweet.
>
> There was nothing sweet about this.

I'm pretty sure based on your description what your mother cooked wasn't
actually scallops. BTW, sweet doesn't mean added sugar.

Jill

On Sunday, June 17, 2018 at 6:54:08 AM UTC-5, Cindy Hamilton wrote:
> On Saturday, June 16, 2018 at 8:33:35 PM UTC-4, Dave Smith wrote:
> > On 2018-06-16 7:01 AM, Cindy Hamilton wrote:
> > > On Friday, June 15, 2018 at 8:49:34 PM UTC-4, Julie Bove wrote:
> > >> Ian's gluten free chicken nuggets. Got a large box at Whole Foods. Nothing
> > >> sounded particularly good for dinner but I do like those. Also got some
> > >> mixed color baby carrots, snow peas and baby zucchini that I will stir fry
> > >> in olive oil. And some home fries.
> > >
> > > Grilled pork tenderloin brushed with homemade barbecue sauce. Cole slaw
> > > (cabbage, carrots, mayo, cider vinegar, a pinch of sugar, salt, pepper,
> > > and onion powder). Fresh white bread with butter for me and EVOO for
> > > him.
> > >
> >
> >
> > I love grilled pork tenderloin. I usually butterfly the meat and then
> > pound it out and marinate it in Greek style marinate, olive oil, lemon
> > juice, lots of garlic, some oregano, salt and pepper. It takes only a
> > minute or two on each side.
>
> Mine was butterflied, I just didn't mention it. No marinade because it
> was a quick after-work dinner. He really liked the barbecue sauce on it.
>
> Today I'm trying chicken with some sort of yogurt marinade. I haven't
> decided on exactly what, but I'm aiming for someplace between Syria
> and India.
>
> Cindy Hamilton

Indian! I live in the best Indian restaurant in St Louis MO!

I live with people from India who cook and share! :-)

John Kuthe...

On Sun, 17 Jun 2018 10:13:47 -0400, Dave Smith
> wrote:

>On 2018-06-17 7:54 AM, Cindy Hamilton wrote:
>
>> Today I'm trying chicken with some sort of yogurt marinade. I haven't
>> decided on exactly what, but I'm aiming for someplace between Syria
>> and India.
>
>
>That's one of the things we are doing tonight. In fact, I just started
>the marinade a few minutes ago. I am making chicken Tandoori. The
>marinade is yogurt, lemon juice, vegetable oil, Garam Masala and salt.
>It needs to marinate about 8 hours.

Thanks for the idea. I've got some plain yogurt in the fridge that's
past it's best date, and that's a good use for it.

Doris

On 2018-06-17 10:34 PM, Doris Night wrote:
> On Sun, 17 Jun 2018 10:13:47 -0400, Dave Smith
> > wrote:
>
>> On 2018-06-17 7:54 AM, Cindy Hamilton wrote:
>>
>>> Today I'm trying chicken with some sort of yogurt marinade. I haven't
>>> decided on exactly what, but I'm aiming for someplace between Syria
>>> and India.
>>
>>
>> That's one of the things we are doing tonight. In fact, I just started
>> the marinade a few minutes ago. I am making chicken Tandoori. The
>> marinade is yogurt, lemon juice, vegetable oil, Garam Masala and salt.
>> It needs to marinate about 8 hours.
>
> Thanks for the idea. I've got some plain yogurt in the fridge that's
> past it's best date, and that's a good use for it.


It turned out great, despite having so much chicken that I could only
use one burner, so the BBQ was not as hot as it should have been.

I ended up also making another yogurt dish, I used about two cups of
yogurt, one very finely chopped 0clove garlic, about half an English
cucumber thinly sliced, a pinch of salt and four mint leaves very thinly
sliced.

On Sunday, June 17, 2018 at 10:09:41 PM UTC-4, John Kuthe wrote:
> On Sunday, June 17, 2018 at 6:54:08 AM UTC-5, Cindy Hamilton wrote:
> > On Saturday, June 16, 2018 at 8:33:35 PM UTC-4, Dave Smith wrote:
> > > On 2018-06-16 7:01 AM, Cindy Hamilton wrote:
> > > > On Friday, June 15, 2018 at 8:49:34 PM UTC-4, Julie Bove wrote:
> > > >> Ian's gluten free chicken nuggets. Got a large box at Whole Foods. Nothing
> > > >> sounded particularly good for dinner but I do like those. Also got some
> > > >> mixed color baby carrots, snow peas and baby zucchini that I will stir fry
> > > >> in olive oil. And some home fries.
> > > >
> > > > Grilled pork tenderloin brushed with homemade barbecue sauce. Cole slaw
> > > > (cabbage, carrots, mayo, cider vinegar, a pinch of sugar, salt, pepper,
> > > > and onion powder). Fresh white bread with butter for me and EVOO for
> > > > him.
> > > >
> > >
> > >
> > > I love grilled pork tenderloin. I usually butterfly the meat and then
> > > pound it out and marinate it in Greek style marinate, olive oil, lemon
> > > juice, lots of garlic, some oregano, salt and pepper. It takes only a
> > > minute or two on each side.
> >
> > Mine was butterflied, I just didn't mention it. No marinade because it
> > was a quick after-work dinner. He really liked the barbecue sauce on it.
> >
> > Today I'm trying chicken with some sort of yogurt marinade. I haven't
> > decided on exactly what, but I'm aiming for someplace between Syria
> > and India.
> >
> > Cindy Hamilton
>
> Indian! I live in the best Indian restaurant in St Louis MO!
>
> I live with people from India who cook and share! :-)
>
> John Kuthe...

It's only a restaurant if they charge you for the food.

Cindy Hamilton

On Mon, 18 Jun 2018 03:04:59 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, June 17, 2018 at 10:09:41 PM UTC-4, John Kuthe wrote:
>> On Sunday, June 17, 2018 at 6:54:08 AM UTC-5, Cindy Hamilton wrote:
>> > On Saturday, June 16, 2018 at 8:33:35 PM UTC-4, Dave Smith wrote:
>> > > On 2018-06-16 7:01 AM, Cindy Hamilton wrote:
>> > > > On Friday, June 15, 2018 at 8:49:34 PM UTC-4, Julie Bove wrote:
>> > > >> Ian's gluten free chicken nuggets. Got a large box at Whole Foods. Nothing
>> > > >> sounded particularly good for dinner but I do like those. Also got some
>> > > >> mixed color baby carrots, snow peas and baby zucchini that I will stir fry
>> > > >> in olive oil. And some home fries.
>> > > >
>> > > > Grilled pork tenderloin brushed with homemade barbecue sauce. Cole slaw
>> > > > (cabbage, carrots, mayo, cider vinegar, a pinch of sugar, salt, pepper,
>> > > > and onion powder). Fresh white bread with butter for me and EVOO for
>> > > > him.
>> > > >
>> > >
>> > >
>> > > I love grilled pork tenderloin. I usually butterfly the meat and then
>> > > pound it out and marinate it in Greek style marinate, olive oil, lemon
>> > > juice, lots of garlic, some oregano, salt and pepper. It takes only a
>> > > minute or two on each side.
>> >
>> > Mine was butterflied, I just didn't mention it. No marinade because it
>> > was a quick after-work dinner. He really liked the barbecue sauce on it.
>> >
>> > Today I'm trying chicken with some sort of yogurt marinade. I haven't
>> > decided on exactly what, but I'm aiming for someplace between Syria
>> > and India.
>> >
>> > Cindy Hamilton
>>
>> Indian! I live in the best Indian restaurant in St Louis MO!
>>
>> I live with people from India who cook and share! :-)
>>
>> John Kuthe...
>
>It's only a restaurant if they charge you for the food.

Spoken like a true worshipper of Mammon! (Just trying.)