Firemonkey

Re: POPCORN!!!! MICROWAVE!!!! Oh yeah, I have one of those...its at least 10 years old and still going stong. My problem is, i decided i like the flavor of all that unhealthy oil that they use in the microwave bags! So I rip the bags open, dump the brick of corn/oil into the popper, add a half handful of regular kernels to it, and cook it on the stove. I keep saying i am going to get some coconut oil, which is what the theater uses, but the wife instantly enters nag mode when I say that, and diverts my attention.

It sounds like we are fixin' to get the answer as soon as you take that meat off the grill Honestly, I havent tried the technique, but I suspect that the hot water will give a milder, more uniform temperature to the meat. Now, since you are the Doc, you should be tellin' us what happens chemically when you microwave meat? I would expect that you would run the risk of having tougher meat when microwaved, especially if the edges were to begin cooking.

Great...you have the controls commited to reflex already No worries, I will show you why they call me firemonkey!

Maj- Just keep him busy on halo until i pick up FEAR. I dont want him practicing up and memorizing the maps on me!

Man, its only a 7-8 hour drive from my house to yours... The next time you post pics of something looking that good, with 9 hours to go, I am jumping in the Jeep and heading your way! I spent a couple weeks on P-cola beach In Sept, doing some work for the Navy folks at Corry Station. Those pics looked better than anything I found in the local restaurants!

hmmm....a huge tofu brick?

I generally use round roast, but the last batch I made was from a huge slab of london broil. All I had to do to that was slice it in strips...much faster than trimming and slicing a roast. Your link has me wondering....I used to get meat from a buffalo farm when I lived in Missouri. Maybe some buffalo jerky would be tasty?

That implies you are feeding her grass-fed beef? If not, then maybe its not muscle at all?

Umpf...that hurt! Do you really not recognize such an icon? Its a variety of Yucca - A Joshua Tree.

I thought that heating the bag in boiling water was the preferred method? Realizing that you have to work with what you have on hand, especially if you are taking it to the office for lunch Any of you care to make a recommendation as to which foodsaver model to get? Is there any functional difference, anything to watch out for? I think i should get one.

Curly, that was so thoughtful for you to think of me!

I thought that was a power ranger

I have personally never been able to tell a difference, though I currently keep only 3 salts on hand - coarse salt in my grinder, kosher in a dredger for recipes, and popcorn salt. its my understanding that the caution has to do with the amounts in play with rubs, brines, etc. In the larger quantities there is a school of thought that the additives impart an off flavor.

I like BBQ'ing in the snow, everything smells so much better in the cold crisp air. Not much opportunity to do that where I live, though!

Working from home has its privileges And when I travel, they are nice and easy to remove for the TSA Regime to scrutinize.

Give a ceramic grinder a try - excellent for all of the reasons you mention. Now, about that rainbow t-shirt thing...

You can use the bottom grill, but be careful with the stones weight under high temps for long periods. I think it was Fetzer who reported he warped his grate like that. You dont need the whole bag of lump in there. Once it burns down some, you can move your stone down. Otherwise look for more efficient ways to fit the contents. You could fit twice as many racks of ribs on the main grate if you had some sort of rack to stand them in. Absent of that, you could skewer them together in a few places to hold them several inches apart, and upright? BTW, mighty tasty looking loin - what did you season with?

Stand them on their edges, prop them with something (empty can?) between them if you need to

:smt110 Anyone remember that colors debut?

Dont forget that he had to pay $14 or something for the mechanism! By the craftsmans own admission, he is "setting an all time low minimum wage, but its is what he enjoys doing in the twilight of his USAF piloting carreer. Dude, dont be knocking the flip-flops! They are part of my trademark. I have several; wet/rainy pair, yard work pair, casual every day pair, "nicer" pair.... The flip flos are more of a lifestyle than fashion!

That is where the otpional meat hanger would attach.

Uh oh...with a name like that, Curly will be dreaming impure thoughts about your new squeeze!

Curly, just consider it fashion-wear for your dining room table. You can get solid, functional clothing on the cheap, or you can pay extra for a little more style. Im into mine for about $70 each, and have no doubt that they will last as long as I do. I look at a pepper ball kind of like a smokey joe. Good functionality, portable, great for a tailgate party where you may get drunk and lose it.