I grilled two tonight: a 3/4# rib steak and a smaller New York strip
steak. The rib steak had my name on it, and I ate about 3/5 of it;
saving the rest for breakfast or a green salad in the next couple days.

Sides were an oiled and salted baked potato, fresh green beans, mixed
green salad. Oh and mushrooms for the steak.

The eatin' wuz good at Casa Schaller. My steak was perfectly done
(medium), and Rob's seemed a little more done. I think I need practice
grilling that cut ‹ or maybe I need to abandon it altogether.

Oh, some Kitty Kat cabernet sauvignon, 2004.

Oh, and some home-grated horseradish mixed with some light sour cream.
Still potent stuff.

Dessert in an hour or so is going to be some Cherry Garcia. Love that
stuff and it was on sale at Walgreen's this week -- and I had a coupon
to boot!
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On Sat, 17 May 2008 20:09:18 -0500, Melba's Jammin'
> wrote:

> I think I need practice
>grilling that cut ‹ or maybe I need to abandon it altogether.

I gave up on trying to tell doneness by pushing on the meat.
I use a probe for everything I grill now. Ever since going to the
probe, everything comes out perfect.

No more dry burgers...just the right amount of pink.

I got one of those wirelss probes. :-)

Melba's Jammin' wrote:
> I grilled two tonight: a 3/4# rib steak and a smaller New York strip
> steak. The rib steak had my name on it, and I ate about 3/5 of it;
> saving the rest for breakfast or a green salad in the next couple days.

SIL is in Sweden on business so Dear Daughter and not-so-dear grandson
had dinner with us, a nearly 2 lb. flank steak, marinated with soy,
white win, garlic, onion and a dash of sugar. There's not a morsel left.

> Sides were an oiled and salted baked potato, fresh green beans, mixed
> green salad. Oh and mushrooms for the steak.

Mushrooms, baked sweet potato wedges for us, plus creamed spinach, raw
carrots. Rice for the kidlet.
>
> The eatin' wuz good at Casa Schaller. My steak was perfectly done
> (medium), and Rob's seemed a little more done. I think I need practice
> grilling that cut ‹ or maybe I need to abandon it altogether.
>
> Oh, some Kitty Kat cabernet sauvignon, 2004.

We had some kind of tempranillo. Not being fond of red wine, I didn't
appreciate it. We are slowly working our way through a large stash of
wine in the basement, much of it hostess gifts in the past.
>

>
> Dessert in an hour or so is going to be some Cherry Garcia. Love that
> stuff and it was on sale at Walgreen's this week -- and I had a coupon
> to boot!

Still-warm chocolate pudding, kidlet's favorite. As far as ice cream,
he loves dulce de leche, DH's fave is Cherry Garcia or raspberry, and
I'm still on a pistachio kick.

gloria p

In article >,
Melba's Jammin' > wrote:

> I grilled two tonight: a 3/4# rib steak and a smaller New York strip
> steak. The rib steak had my name on it, and I ate about 3/5 of it;
> saving the rest for breakfast or a green salad in the next couple days.
>
> Sides were an oiled and salted baked potato, fresh green beans, mixed
> green salad. Oh and mushrooms for the steak.
>
> The eatin' wuz good at Casa Schaller. My steak was perfectly done
> (medium), and Rob's seemed a little more done. I think I need practice
> grilling that cut ‹ or maybe I need to abandon it altogether.
>
> Oh, some Kitty Kat cabernet sauvignon, 2004.
>
> Oh, and some home-grated horseradish mixed with some light sour cream.
> Still potent stuff.

Barb,

What, no Heinz Ketchup? Tsk, tsk. Even without the ketchup, your steak
dinner sure sounds like it was a success!

On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:


> I gave up on trying to tell doneness by pushing on the meat. I use a
> probe for everything I grill now. Ever since going to the probe,
> everything comes out perfect.
>
> No more dry burgers...just the right amount of pink.
>
> I got one of those wirelss probes. :-)

Heh. Had to google these things.

Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
you order on line) I hope you get good use out of it ;-)

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
> wrote:

>On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:
>
>
>> I gave up on trying to tell doneness by pushing on the meat. I use a
>> probe for everything I grill now. Ever since going to the probe,
>> everything comes out perfect.
>>
>> No more dry burgers...just the right amount of pink.
>>
>> I got one of those wirelss probes. :-)
>
>Heh. Had to google these things.
>
>Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
>you order on line) I hope you get good use out of it ;-)

I know what you mean. Who uses a probe on HAMBURGER? Fer cripes
sake, that person has more money than brains.

--
See return address to reply by email
remove the smile first

On Sun, 18 May 2008 01:58:41 -0700, wrote:

> On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
> > wrote:
>
>>On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:
>>
>>
>>> I gave up on trying to tell doneness by pushing on the meat. I use a
>>> probe for everything I grill now. Ever since going to the probe,
>>> everything comes out perfect.
>>>
>>> No more dry burgers...just the right amount of pink.
>>>
>>> I got one of those wirelss probes. :-)
>>
>>Heh. Had to google these things.
>>
>>Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
>>you order on line) I hope you get good use out of it ;-)
>
> I know what you mean. Who uses a probe on HAMBURGER? Fer cripes
> sake, that person has more money than brains.

Actually, that's not what I meant. I paid US$187.00 for my dutch oven ;-)
and I am not sorry...

I am just amazed at all the hi-tech stuff that is available these days for
the kitchen. I thought my MW was 'fancy' LOL!

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Sun 18 May 2008 01:50:23a, ChattyCathy told us...

> On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:
>
>
>> I gave up on trying to tell doneness by pushing on the meat. I use a
>> probe for everything I grill now. Ever since going to the probe,
>> everything comes out perfect.
>>
>> No more dry burgers...just the right amount of pink.
>>
>> I got one of those wirelss probes. :-)
>
> Heh. Had to google these things.
>
> Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
> you order on line) I hope you get good use out of it ;-)
>

Better you should stick it with the wireless probe than your wireless
phone! :-)

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 30mins
-------------------------------------------
Sleep? Isn't that some inferior
replacement for caffeine?
-------------------------------------------

On Sun 18 May 2008 01:58:41a, sf told us...

> On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
> > wrote:
>
>>On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:
>>
>>
>>> I gave up on trying to tell doneness by pushing on the meat. I use a
>>> probe for everything I grill now. Ever since going to the probe,
>>> everything comes out perfect.
>>>
>>> No more dry burgers...just the right amount of pink.
>>>
>>> I got one of those wirelss probes. :-)
>>
>>Heh. Had to google these things.
>>
>>Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
>>you order on line) I hope you get good use out of it ;-)
>
> I know what you mean. Who uses a probe on HAMBURGER? Fer cripes
> sake, that person has more money than brains.
>

I like a *very* crisp exterior on a hamburger, so I cook them on just about
the highest heat my grill can produce. By the time they are well crisped
on both sides, the inside is perfect pink.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 25mins
-------------------------------------------
As of next week, passwords will be
entered in Morse code.
-------------------------------------------

sf wrote:
> On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
> > wrote:
>
>> On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:
>>
>>
>>> I gave up on trying to tell doneness by pushing on the meat. I use a
>>> probe for everything I grill now. Ever since going to the probe,
>>> everything comes out perfect.
>>>
>>> No more dry burgers...just the right amount of pink.
>>>
>>> I got one of those wirelss probes. :-)
>>
>> Heh. Had to google these things.
>>
>> Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10
>> shipping if you order on line) I hope you get good use out of it ;-)
>
> I know what you mean. Who uses a probe on HAMBURGER? Fer cripes
> sake, that person has more money than brains.

No joke! Who needs a thermometer to figure out when a burger (or a steak)
is done to your liking? A roast, maybe...

Jill

On Sun 18 May 2008 02:08:42a, ChattyCathy told us...

> On Sun, 18 May 2008 01:58:41 -0700, wrote:
>
>> On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
>> > wrote:
>>
>>>On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:
>>>
>>>
>>>> I gave up on trying to tell doneness by pushing on the meat. I use a
>>>> probe for everything I grill now. Ever since going to the probe,
>>>> everything comes out perfect.
>>>>
>>>> No more dry burgers...just the right amount of pink.
>>>>
>>>> I got one of those wirelss probes. :-)
>>>
>>>Heh. Had to google these things.
>>>
>>>Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
>>>you order on line) I hope you get good use out of it ;-)
>>
>> I know what you mean. Who uses a probe on HAMBURGER? Fer cripes sake,
>> that person has more money than brains.
>
> Actually, that's not what I meant. I paid US$187.00 for my dutch oven ;-)
> and I am not sorry...

Nor would I be. In addition to my heavy SS cookware, I have a huge
collection of Le Creuset. Luckily I bought it years ago for a mere
pittance compared to today's prices. I don't think I could afford them
today, but they're worth every penny.

> I am just amazed at all the hi-tech stuff that is available these days
for
> the kitchen. I thought my MW was 'fancy' LOL!
>

Some of the "gadgets" on the market today are pretty amazing. I bought a
wireless probe thermometer last year when my other wired-probe unit died.
What I like most is that it can signal you remotely no matter where you are
in the house or yard.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 15mins
-------------------------------------------
A good man has few enemies. A ruthless
man has none.
-------------------------------------------

On Sun 18 May 2008 02:41:02a, jmcquown told us...

> sf wrote:
>> On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
>> > wrote:
>>
>>> On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:
>>>
>>>
>>>> I gave up on trying to tell doneness by pushing on the meat. I use a
>>>> probe for everything I grill now. Ever since going to the probe,
>>>> everything comes out perfect.
>>>>
>>>> No more dry burgers...just the right amount of pink.
>>>>
>>>> I got one of those wirelss probes. :-)
>>>
>>> Heh. Had to google these things.
>>>
>>> Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping
>>> if you order on line) I hope you get good use out of it ;-)
>>
>> I know what you mean. Who uses a probe on HAMBURGER? Fer cripes
>> sake, that person has more money than brains.
>
> No joke! Who needs a thermometer to figure out when a burger (or a
steak)
> is done to your liking? A roast, maybe...
>
> Jill

I don't use mine for burgers or steak, but for roasts and poultry,
definitely.


--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 15mins
-------------------------------------------
A good man has few enemies. A ruthless
man has none.
-------------------------------------------

On Sun, 18 May 2008 09:48:49 +0000, Wayne Boatwright wrote:

> On Sun 18 May 2008 02:08:42a, ChattyCathy told us...

>>
>> Actually, that's not what I meant. I paid US$187.00 for my dutch oven ;-)
>> and I am not sorry...
>
> Nor would I be. In addition to my heavy SS cookware, I have a huge
> collection of Le Creuset. Luckily I bought it years ago for a mere
> pittance compared to today's prices. I don't think I could afford them
> today, but they're worth every penny.

Yup, my DO is Le Creuset - I use it at least twice a week. I also got rid
of anything that wasn't good quality SS - which can also be pricey, but
very much worth it. I actually 'built-up' my collection of SS cookware
over time..

>
>> I am just amazed at all the hi-tech stuff that is available these days
> for
>> the kitchen. I thought my MW was 'fancy' LOL!
>>
>>
> Some of the "gadgets" on the market today are pretty amazing. I bought
> a wireless probe thermometer last year when my other wired-probe unit
> died. What I like most is that it can signal you remotely no matter
> where you are in the house or yard.

Yup, truly amazing! I don't own a probe (hi-tech or otherwise) but for
some stuff it must come in very useful. Heh. When I buy our Christmas
turkey they sell them here with a 'throw-away' probe stuck in it... it
'pops out' when the internal temp is what it should be. Turkey always
comes out just right.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Duh'Wayne Boatwright
> �
> I bought a wireless probe thermometer last year. What I like
> most is that it can signal you remotely no matter where you are..

Just what every *** blade needs... you can shove an entire weather
station up your ass. <G>

Ahahahahahahahawhahaha. . . .

On May 18, 6:11Â*am, Sheldon > wrote:
> Duh'Wayne Boatwright
>
> > Â*�
> > I bought a wireless probe thermometer last year. Â*What I like
> > most is that it can signal you remotely no matter where you are..
>
> Just what every *** blade needs... you can shove an entire weather
> station up your ass. Â*<G>
>
> Ahahahahahahahawhahaha. . . .

You know, I can see a boy thinking, "Ewww, he likes to [do certain
things] with other boys", but as a man, one ought to be able to
rationally think, "Hey, more sugar for me."

--Bryan

In article >,
Stan Horwitz > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > I grilled two tonight: a 3/4# rib steak and a smaller New York strip

>
> What, no Heinz Ketchup? Tsk, tsk. Even without the ketchup, your steak
> dinner sure sounds like it was a success!

I cry for shame, Stanley. Not even any worcestershire. Just
horseradish. :-)

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

In article >,
Gloria P > wrote:
> We had some kind of tempranillo. Not being fond of red wine, I didn't
> appreciate it. We are slowly working our way through a large stash of
> wine in the basement, much of it hostess gifts in the past.

> gloria p

I'm not fond of red wine, either, but this stuff was drinkable in my
sight (one small glass). Which probably means that anyone with taste
would call it swill. I think I'd picked up at TJ. I could hardly keep
my eyes open after that. So I mixed up some bread dough for the fridge
and baked a small loaf that may become a sandwich for our trip to our
country place this afternoon.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

In article 4>,
Wayne Boatwright > wrote:

> I like a *very* crisp exterior on a hamburger, so I cook them on just about
> the highest heat my grill can produce. By the time they are well crisped
> on both sides, the inside is perfect pink.

Cremation, eh?

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

>
>I know what you mean. Who uses a probe on HAMBURGER? Fer cripes
>sake, that person has more money than brains.

NOW I know why everyone hates you, bitch. PLONK!

Oh, by the way, I have absolutely no doubt that your IQ is half mine.
No doubt whatsoever.

On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
> wrote:

>Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
>you order on line) I hope you get good use out of it ;-)

Actually, I got it Father's Day a couple years ago, and it was only
$25 at the local appliance store. And yes, I do use it a LOT. It's
really useful when you have something on the grill and something on
the stove, and you're making salad, setting the table, whatever. The
receiver stays in the house with you.

jmcquown > wrote in message
...
> Who needs a thermometer to figure out when a
> burger (or a steak) is done to your liking?

Just because you don't use one doesn't mean that there isn't a
need. Not everyone likes pushing down on the meat to check
doneness.

ObFood: Louisiana hot links in a fresh-baked French roll with
toasted sesame seeds, Maui sweet onion slices, jalapeno relish,
and Miracle Whip: Delish!

The Ranger

My mother-in-law buys cooked shrimp, puts them on skewers, and grills
them for 25 minutes. No lie.

Needless to say, they eat out most of the time.

And they just built a house with an amazing gourmet kitchen. 36"
range plus a double wall oven. And she grills cooked shrimp for 25
minutes.

I'm not exaggerating when I say her repertoire is: Lasagna, tacos and
turkey on holidays. In 18 years I've never known her to make anything
else. My father-in-law mans the grill, and he cooks everything until
it's desiccated, and calls it " a little bit dry."

I bought him one of those probes and he doesn't use it.

sf <.> wrote in message
...
[snip]
> I know what you mean. Who uses a probe on
> HAMBURGER? Fer cripes sake, that person
> has more money than brains.

He didn't say he used it only for hamburgers but that's
certainly a good use for it if you don't want to serve cremated
hockey pucks. BTW: Here's another datapoint for you to
consider: my FIL also uses his for burgers; he doesn't consider
it a waste of money or time since purchasing it. In fact, right
after he'd purchased his, he purchased each of his son-in-laws
Maverick wireless. They're great.

The Ranger

Michael "Dog3" > wrote in message
6.121...
[snip]
> For burgers I like them the same way, maybe just a
> bit on the medium well side. Steven is easy. He
> likes his burgers mooing.

That's the way the three-of-the-four women-units prefer their
burgers... <sigh> Spawn and I prefer them mooin'-n-movin';
seared on the outside, squishy in the middle.

The Ranger

Melba's Jammin' > wrote in message
...
> I grilled two tonight: a 3/4# rib steak and a smaller
> New York strip steak. The rib steak had my name
> on it, and I ate about 3/5 of it; saving the rest for
> breakfast or a green salad in the next couple days.
>
> Sides were an oiled and salted baked potato, fresh
> green beans, mixed green salad. Oh and mushrooms
> for the steak.
[snip remaining tale of woot]

Sounds delish! When's the chef of Casa Shaller travel to the
Left Coast again?

The Ranger

On Sun, 18 May 2008 14:46:27 +0000, Mitch wrote:

> On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
> > wrote:
>
>>Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
>>you order on line) I hope you get good use out of it ;-)
>
> Actually, I got it Father's Day a couple years ago, and it was only
> $25 at the local appliance store.

Ah. Sounds like you got a bargain there.

> And yes, I do use it a LOT. It's
> really useful when you have something on the grill and something on
> the stove, and you're making salad, setting the table, whatever. The
> receiver stays in the house with you.

I can imagine... I had never heard of a 'wireless' one before. I live and
learn <grin>.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"Melba's Jammin'" > wrote in message
...
>I grilled two tonight: a 3/4# rib steak and a smaller New York strip
> steak. The rib steak had my name on it, and I ate about 3/5 of it;
> saving the rest for breakfast or a green salad in the next couple days.
>
> Sides were an oiled and salted baked potato, fresh green beans, mixed
> green salad. Oh and mushrooms for the steak.
>
> The eatin' wuz good at Casa Schaller. My steak was perfectly done
> (medium), and Rob's seemed a little more done. I think I need practice
> grilling that cut < or maybe I need to abandon it altogether.

<snip>

What kind of grill gas?

IMHO there are several "tricks" to a very good steak:

1. Know your grill - preheat the grill to the same temperature as best as
you can.
2. Do not go from the fridge to the grill - allow the steak to come to
room temperature.
3. Allow the steak to rest for a while before serving ( remember the
steak will continue to cook while resting) so anticipate and remove the
steak a little before its at your desired temperature.
4. Since it's different steaks (doneness) for different folks stager
adding the steaks to the grill.

5. Very optional ( I much prefer to pre-season with S & P)

I'm sure there are many more opinions. :-)

Dimitri

>
>Ah. Sounds like you got a bargain there.
>

This is the one.
http://tinyurl.com/5tzuh5

Different companies, such as Weber, stamp their name on it.

It really is handy, especially when it's raining or snowing.

If I'm making something that cooks for hours, such as smoked pork
loin, I turn it on in the final stretch.

On Sun, 18 May 2008 08:01:02 -0700, "The Ranger"
> wrote:

> In fact, right
>after he'd purchased his, he purchased each of his son-in-laws

I also bought them for my FIL and BIL, but they prefer hockey pucks.

In article dth>,
"The Ranger" > wrote:

> Melba's Jammin' > wrote in message
> ...
> > I grilled two tonight: a 3/4# rib steak and a smaller
> > New York strip steak. The rib steak had my name
> > on it, and I ate about 3/5 of it; saving the rest for
> > breakfast or a green salad in the next couple days.
> >
> > Sides were an oiled and salted baked potato, fresh
> > green beans, mixed green salad. Oh and mushrooms
> > for the steak.
> [snip remaining tale of woot]
>
> Sounds delish! When's the chef of Casa Shaller travel to the
> Left Coast again?
>
> The Ranger


You got a spare bed?
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

In article dth>,
"The Ranger" > wrote:

> consider: my FIL also uses his for burgers; he doesn't consider
> it a waste of money or time since purchasing it. In fact, right
> after he'd purchased his, he purchased each of his son-in-laws
> Maverick wireless. They're great.
>
> The Ranger


Hey, I've got a birthday in a month or so. . . . I got rid of my
Cuisinart mini-chopper thang and my EKS electronic scale -- I could use
a new gizmo.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

In article >,
wrote:

> I bought him one of those probes and he doesn't use it.


See note about my forthcoming birthday.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

In article 1>,
"Michael \"Dog3\"" > wrote:

> Do you use Kosher salt?
> Michael

I do.

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

> I could use
>a new gizmo.

Well, tyhe other day at woot.com I saw a robot that cleans gutters!
:-)

Melba's Jammin' > wrote in message
...
> In article
> dth>,
> "The Ranger" > wrote:
>> [snip remaining tale of woot]
>>
>> Sounds delish! When's the chef of Casa Shaller travel
>> to the Left Coast again?
>>
> You got a spare bed?

Whatchyu think?!

The Ranger

Melba's Jammin' > wrote in message
...
>> consider: my FIL also uses his for burgers; he doesn't
>> consider it a waste of money or time since purchasing
>> it. In fact, right after he'd purchased his, he purchased
>> each of his son-in-laws Maverick wireless. They're great.
>>
> Hey, I've got a birthday in a month or so. . . . I got rid
> of my Cuisinart mini-chopper thang and my EKS
> electronic scale -- I could use a new gizmo.

Heh!

You're slippin'. You're as subtle as a train wreck during rush
hour. What're y'all gonna do when the OopsBrown puts in a
shipping dock with all the packages you're going to be
receiving shortly?

The Ranger

On Sun 18 May 2008 05:13:45a, Melba's Jammin' told us...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> I like a *very* crisp exterior on a hamburger, so I cook them on just
>> about the highest heat my grill can produce. By the time they are well
>> crisped on both sides, the inside is perfect pink.
>
> Cremation, eh?
>

OMG! Do they usually leave people pink inside?

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 14hrs 25mins
-------------------------------------------
Think fast. Your second thought may be
your last.
-------------------------------------------

wrote in message
...
[snip]
> I also bought them for my FIL and BIL, but they prefer
> hockey pucks.

I often think change is too hard for some... Darwin recognized
nature's way of correcting that but humans have found routes
around them... Sometimes that's too bad because the pool could
use a good round of chlorine.

ObFood: Blueberry pancakes for breakfast. Very good!

The Ranger

Melba's Jammin' wrote:
> In article >,
> wrote:
>
>> I bought him one of those probes and he doesn't use it.
>
>
> See note about my forthcoming birthday.

LOL! Mine is in July. Too early to start planning?

On 2008-05-18, > wrote:

> This is the one.
> http://tinyurl.com/5tzuh5
>
> If I'm making something that cooks for hours, such as smoked pork
> loin, I turn it on in the final stretch.

What's the real story on this device? According to a buyer review on Amazon
and the device's manual, the monitor readout only goes as high as 199 deg.

Amazon review:
"Their product description on Amazon says, "LCD screen shows temperatures
between 0 and 392 degrees F." But if you go to their web site, it admits
that the display only goes to 199."

OS website says:

"Temperature sensor range 0F to 392F"

......but, that's the temp sensor (probe). If you download the owners
manual, it says two different things:

[1]
Monitor
Operating temperature range.........32° F to 122° F

[2]
NOTE
The LCD display range is 0°C/F to 199°C/F



.....whatever the Hell that's supposed to mean.

So, the question is: WTF! IOW, you who have plopped down jingles for this
device, just what are the facts? Does it provide a readout of useable BBQ
temps in the F range or not? Does the above statement [2] actually refer to
C temp measurments, which turns out to be 392° in F? Or, is this device
actually made in China and the manual authors just can't speakee da
Eengleesh fer crap, which I suspect is the case. Not that I plan on buying
one anytime soon, but being the thoughtful curmudgeon I am, I figured I'd
raise the issue for any other prospective rfc buyers.

nb