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George Foreman Grill


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#16 cmt489

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Posted 09 June 2005 - 09:57 AM

You could bake them in the oven first. What you want to avoid is having to cook them completely on the grill since you end up with a brickette on the outside by the time they are done on the inside! :cool2:

#17 fbp

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Posted 09 June 2005 - 10:00 AM

QUOTE (cmt489 @ Jun 9 2005, 08:25 AM)
For new potatoes:

prick and microwave in a bowl then toss in olive oil, pepper and sea salt (again preferably Maldon) and then grill.  Serve with garlic aoli



Eeekk! Microwave?! 


:cool2: :D :fish:

heheh.. I hear ya...

Or how about this...
Grilled Wonder bread with Cheeze whiz and Miracle Whip...
Whoaaaa... Now were talking...

Asparagus grilled with Italian salad dressing for a quickie...

heheh.. microwave... might as well "Nuc'it"
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#18 cmt489

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Posted 09 June 2005 - 10:06 AM

Hey now! I am a foodie and foodies will tell you that there are times when a microwave is appropriate, especially on a Wednesday night! :cool2:

I am not advocating cooking the potatoes all the way in there let alone a roast or baking a cake in the microwave... This was actually a tip from a chef on a cooking show that I was watching years ago (can't remember his name, unfortunately).

And for the record, I have never eaten Wonder Bread, bought cheeze whiz or miracle whip. I do confess, however, to buying organic premade salad dressings. Does this make me a bad person? :D

#19 fbp

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Posted 09 June 2005 - 10:17 AM

And for the record, I have never eaten Wonder Bread, bought cheeze whiz or miracle whip.


You just don't know what you're missing... LOL...
Yaaaa-uck.. a cooks nightmare to be sure...

Organic premades??? a chef's friend to be sure...

Although it wasn't actually ON-A-Grill, it was COOKED on camp stove...
check it out eh?? (turn the speaker on for special affects)

http://poolesweb.com/souffle.htm

My crowning glory or was it...???

Love cooking outdoors.. been building a database of receipes just for outdoor cooking.. Dive Campouts.. Campbell River - Powell River (where the above was attemped) so always looking for fast-easy things to cook.. :lmao:
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#20 cmt489

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Posted 09 June 2005 - 10:25 AM

:lmao: :-D :cool1:

All I want to know is how the carpal tunnel syndrome following the whipping of the egg whites!! :o

#21 fbp

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Posted 09 June 2005 - 10:55 AM

Just add a little wine...


to the cook...

it hurts if you haven't done it for a while...
Nothing a little Grand Marnier can't fix...
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#22 intotheblue

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Posted 09 June 2005 - 12:06 PM

And for the record, I have never eaten Wonder Bread, bought cheeze whiz or miracle whip.  I do confess, however, to buying organic premade salad dressings.  Does this make me a bad person? :-D


How about "Reddi Whip"....??? :lmao:
"The most important thing is to never stop breathing"... ITB

Actually, the WORST day of diving is better than the BEST day at work... :)

and... my life is not measured by the number of breaths I take, but by the number of breaths I take UNDER WATER :)

"I see you are no stranger to pain." -- "I was married... TWICE!!!" HOT SHOTS, PART DEUX

#23 cmt489

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Posted 09 June 2005 - 12:09 PM

What the hell is "Reddi Whip"?????

#24 fbp

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Posted 09 June 2005 - 12:22 PM

Yeah, now you're talking...
Reddi Whip (Whip cream in a can = used for 'Whip Cream & Champagne Fights'...
But that's a whole nother topic...)

I like it, heheh.. so don't spoil it by telling me it's just pasturized Hot Dog ingedients...

Ignorance is Bliss,
And I'm the Bliss-iest guy around... :lmao:
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#25 intotheblue

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Posted 09 June 2005 - 12:52 PM

What the hell is "Reddi Whip"?????

It goes especially good with a cherry...

Now ain't that a peach??? ;)

:diver:
"The most important thing is to never stop breathing"... ITB

Actually, the WORST day of diving is better than the BEST day at work... :)

and... my life is not measured by the number of breaths I take, but by the number of breaths I take UNDER WATER :)

"I see you are no stranger to pain." -- "I was married... TWICE!!!" HOT SHOTS, PART DEUX

#26 Bubble2Bubble

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Posted 09 June 2005 - 12:57 PM

FPB

Reddi Whip (Whip cream in a can = used for 'Whip Cream & Champagne Fights'...
But that's a whole nother topic...)

:teeth:

Michelle I love your recipes you posted :diver:

I really never heard of

sea salt (preferably Maldon)


But Im a Big Fan of Curry!!! (insert tabasco smiley here) ;)

I have been working with lemon/pepper on chicken breast.

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#27 cmt489

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Posted 09 June 2005 - 01:04 PM

Maldon is a brand of sea salt flakes that is amazing. If you have ever picked up a Nigela Lawson cook book you will note that this is her salt of choice as well. It is not readily available and definitely goes back to the Roman saying of "being worth your salt" - LOL!! As far as salt goes, it is "sweet", completely lacking in bitterness. I will use no other except for in baking where flakes just don't work as well - when baking I use regular sea salt.

#28 fbp

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Posted 09 June 2005 - 01:07 PM

But Im a Big Fan of Curry!!! (insert tabasco smiley here) 


Yah, Curry... Kewl....

used with Cold Cracked Crab with a Mayo (don't want to hear it) & Curry dip..
That, and champagne and I've gone to heaven..
And if they don't let those cowboys in...??
Texas... (or however the song goes..)

Curry is kewl... along with that Indian Dish.. Tandoori...
Great on a dive campout...
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#29 Terri

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Posted 09 June 2005 - 01:07 PM

I don't have any of Nigela's cookbooks, but I do watch her occasionally on some of the cooking shows....

I'll have to try that salt...sounds great! I bet it's wonderful on grilled veggies!
'I'd rather die while I'm living than live while I'm dead'...JB

#30 cmt489

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Posted 09 June 2005 - 01:10 PM

I don't have any of Nigela's cookbooks, but I do watch her occasionally on some of the cooking shows....

My best friend and I refer to her cookbooks as "food porn" :diver: ;)




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