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Southern_Canuck wrote: They never shut up. Year after year they piled detail upon detail. They do it still.



S_C

...that Ballard trade has yet to work out like we all hoped.



"Into Thin Air" and "The Climb" sound interesting, I'll have to check them out, thanks.

CFP! wrote:I figure I should try to enjoy it instead of just "cooking" it.

Try making a mango salsa to serve with your grilled halibut...

Mango, red onion, red pepper, cilantro, jalepeno, lime juice, salt & pepper.

The string keep a nice compact firm shape while grilling. I thought it was so you could fish out your steaks if they fell through the grate :wink: I'm a big fan of the probe thermometer. You don't have to keep checking it.It beeps when it's whithin 5 degrees and the alarm goes off when it's done. M...

Also, Keyser or Topper, in regards to steak, a friend of mine used to 'wet age' it. What is the technique involving? Peter Luger's in NYC do that as common practice, can I do it properly at home? I think it's just a matter of letting cryovac'd (vac sealed) cut of beef age in its own juice/blood bef...

Something else that Topper obviously knows but forgot to mention... When roasting a whole bird, make sure to take it out of the fridge and let it stand at room temp for 1-2 hours before you start cooking it, which will let it cook more evenly. (Same goes for your steaks!...just not as long) On a sid...