For my birthday (not till the 29th) Bob bought me an outdoor, infrared
gas grill -- The Char-Broil commercial grade Quantum. It's being
delivered tomorrow. I brought home the manual so I could read up on it
before it gets here. It will already be fully assembled (big yay!) There
are a couple of recipes by Chef Marvin Woods in the back of the manual
that look tasty. One is for Jamaican Jerk Pork Tenderloins and the other
for a chicken breast salad.

But maybe I should choose some sort of easy "getting to know you" recipe
like burgers or dogs. Anybody have experience with the infrared grills
and if so what tips and tricks do you offer?

I suppose I should migrate to a more appropriate group for grilling, but
I thought I would hit you guys up for tips first. I'm pretty damned good
with charcoal and regular gas grilling, but this is a whole other animal
-- though the manual says that temperature and time it's closer to charcoal.

It sure is a purty thang ....

http://www.charbroil.com/Consumer/Pr...ctSeriesID=430

--Lin (instead of candles on a cake, I get four burners and a side burner!)

Lin wrote:
>
> For my birthday (not till the 29th) Bob bought me an outdoor, infrared
> gas grill -- The Char-Broil commercial grade Quantum. It's being
> delivered tomorrow. I brought home the manual so I could read up on it
> before it gets here. It will already be fully assembled (big yay!) There
> are a couple of recipes by Chef Marvin Woods in the back of the manual
> that look tasty. One is for Jamaican Jerk Pork Tenderloins and the other
> for a chicken breast salad.
>
> But maybe I should choose some sort of easy "getting to know you" recipe
> like burgers or dogs. Anybody have experience with the infrared grills
> and if so what tips and tricks do you offer?
>
> I suppose I should migrate to a more appropriate group for grilling, but
> I thought I would hit you guys up for tips first. I'm pretty damned good
> with charcoal and regular gas grilling, but this is a whole other animal
> -- though the manual says that temperature and time it's closer to charcoal.
>
> It sure is a purty thang ....
>
> http://www.charbroil.com/Consumer/Pr...ctSeriesID=430
>
> --Lin (instead of candles on a cake, I get four burners and a side burner!)

My vote is for "Jamaican Jerk Pork Tenderloins". Pork tenderloins are
very easy to grill, so they are a good starter meal, and beyond that
Jerk pork (or chicken or fish or beef, etc,) is very good. I don't know
what that recipe looks like, but personally I always use Walkerswood
paste type Jerk rub (http://www.walkerswood.com).

Lin wrote:
>
> For my birthday (not till the 29th) Bob bought me an outdoor, infrared
> gas grill -- The Char-Broil commercial grade Quantum. It's being
> delivered tomorrow. I brought home the manual so I could read up on it
> before it gets here. It will already be fully assembled (big yay!) There
> are a couple of recipes by Chef Marvin Woods in the back of the manual
> that look tasty. One is for Jamaican Jerk Pork Tenderloins and the other
> for a chicken breast salad.
>
> But maybe I should choose some sort of easy "getting to know you" recipe
> like burgers or dogs. Anybody have experience with the infrared grills
> and if so what tips and tricks do you offer?
>
> I suppose I should migrate to a more appropriate group for grilling, but
> I thought I would hit you guys up for tips first. I'm pretty damned good
> with charcoal and regular gas grilling, but this is a whole other animal
> -- though the manual says that temperature and time it's closer to charcoal.
>
> It sure is a purty thang ....
>
> http://www.charbroil.com/Consumer/Pr...ctSeriesID=430
>
> --Lin (instead of candles on a cake, I get four burners and a side burner!)

To further my other reply, burgers would be good as well, as long as you
grind the meat fresh (from a large cut) and get it on the grill within a
few minutes. With a fresh ground oxidation and contamination free burger
and an IR grill you can really sear the outside well while leaving the
interior nice and rare for about the best burger you can get (also works
with really hot charcoal @ 1,200 degrees).

Pete C. wrote:

> My vote is for "Jamaican Jerk Pork Tenderloins". Pork tenderloins are
> very easy to grill, so they are a good starter meal, and beyond that
> Jerk pork (or chicken or fish or beef, etc,) is very good. I don't know
> what that recipe looks like, but personally I always use Walkerswood
> paste type Jerk rub (http://www.walkerswood.com).

They're having problems with the site at the moment, but I did find it
on Amazon. It looks mighty spicy with the scotch bonnet peppers! Bob
will love it, I'm sure. I'll see if I can't find it locally. Thanks for
the suggestion!

--Lin

Pete C. wrote:

> To further my other reply, burgers would be good as well, as long as you
> grind the meat fresh (from a large cut) and get it on the grill within a
> few minutes. With a fresh ground oxidation and contamination free burger
> and an IR grill you can really sear the outside well while leaving the
> interior nice and rare for about the best burger you can get (also works
> with really hot charcoal @ 1,200 degrees).

The book recommended an 80/20 lean to fat ratio. I prefer more of an
85/15 for grilling. We also like grinding our own meat.

Thanks again!

--Lin

Lin wrote:
>
> But maybe I should choose some sort of easy "getting to know you" recipe
> like burgers or dogs. Anybody have experience with the infrared grills
> and if so what tips and tricks do you offer?

Like all new cooking appliances, I imagine it will
out-gas various chemicals from painted/enamelled
surfaces for the first few times you use it.
Therefore, I'd recommend something cheap and
expendable for the first few uses to break it in,
like sausages, potatoes, etc.

Mark Thorson wrote:

> Like all new cooking appliances, I imagine it will
> out-gas various chemicals from painted/enamelled
> surfaces for the first few times you use it.
> Therefore, I'd recommend something cheap and
> expendable for the first few uses to break it in,
> like sausages, potatoes, etc.

Indeed. They recommend a good 15-20 minutes at high before cooking with it.

Speaking of sausages, Bob got a new LEM sausage stuffer. I'm looking
forward to seeing fresh sausage on the grill (though I won't be
partaking of much of it unless it's something in the chicken/apple variety).

--Lin

Mark Thorson wrote:
>
> Lin wrote:
> >
> > But maybe I should choose some sort of easy "getting to know you" recipe
> > like burgers or dogs. Anybody have experience with the infrared grills
> > and if so what tips and tricks do you offer?
>
> Like all new cooking appliances, I imagine it will
> out-gas various chemicals from painted/enamelled
> surfaces for the first few times you use it.
> Therefore, I'd recommend something cheap and
> expendable for the first few uses to break it in,
> like sausages, potatoes, etc.

If it's IR, it ought to get plenty hot enough to do the initial burn-off
in a short pre-heat cycle. It's probably all stainless anyway.

Lin wrote:
>
> Mark Thorson wrote:
>
> > Like all new cooking appliances, I imagine it will
> > out-gas various chemicals from painted/enamelled
> > surfaces for the first few times you use it.
> > Therefore, I'd recommend something cheap and
> > expendable for the first few uses to break it in,
> > like sausages, potatoes, etc.
>
> Indeed. They recommend a good 15-20 minutes at high before cooking with it.

I'd double or triple that at least. I'd do a thorough
bake-out before eating anything that came out of it.

"Mark Thorazine" wrote
> Lin wrote:
>>
>> But maybe I should choose some sort of easy "getting to know you" recipe
>> like burgers or dogs. Anybody have experience with the infrared grills
>> and if so what tips and tricks do you offer?
>
> Like all new cooking appliances, I imagine it will
> out-gas various chemicals from painted/enamelled
> surfaces for the first few times you use it.
> Therefore, I'd recommend something cheap and
> expendable for the first few uses to break it in,
> like sausages, potatoes, etc.

Huh... why cook anything, just fire er up and let er rip for like 15
minutes... and this way you can see and/or smell any fumes and not mistake
them from cooking food... when fumes are gone then you're ready to cook. Ya
see Thorazine... we're very different, I'm very logical, and your pea brain
is totally burnt from drugging.

"Lin" > wrote in message
...
> Mark Thorazine wrote:
>
>> Like all new cooking appliances, I imagine it will
>> out-gas various chemicals from painted/enamelled
>> surfaces for the first few times you use it.
>> Therefore, I'd recommend something cheap and
>> expendable for the first few uses to break it in,
>> like sausages, potatoes, etc.
>
> Indeed. They recommend a good 15-20 minutes at high before cooking with
> it.
>
See, Thorazine, how my brain just automatically knows stuff... and I hadn't
read this yet... and your brain is cooked.

"Mark Thorazine"wrote:
> Lin wrote:
>> Mark Thorazine wrote:
>>
>> > Like all new cooking appliances, I imagine it will
>> > out-gas various chemicals from painted/enamelled
>> > surfaces for the first few times you use it.
>> > Therefore, I'd recommend something cheap and
>> > expendable for the first few uses to break it in,
>> > like sausages, potatoes, etc.
>>
>> Indeed. They recommend a good 15-20 minutes at high before cooking with
>> it.
>
> I'd double or triple that at least. I'd do a thorough
> bake-out before eating anything that came out of it.

Ahahahah... yer sick.... ahahahahahaha. . . .

Lin said...

> It sure is a purty thang ....


Lin,

Oooooh!!! Really nice!

And rotisserie even!!!

I've no experience with infrared.

Congrats, you lucky Taurus!!!

Andy
--
Taurus

On Apr 20, 1:43*pm, Lin > wrote:
> For my birthday (not till the 29th) Bob bought me an outdoor, infrared
> gas grill -- The Char-Broil commercial grade Quantum. It's being
> delivered tomorrow. I brought home the manual so I could read up on it
> before it gets here. It will already be fully assembled (big yay!) There
> are a couple of recipes by Chef Marvin Woods in the back of the manual
> that look tasty. One is for Jamaican Jerk Pork Tenderloins and the other
> for a chicken breast salad.
>
> But maybe I should choose some sort of easy "getting to know you" recipe
> like burgers or dogs. Anybody have experience with the infrared grills
> and if so what tips and tricks do you offer?
>
> I suppose I should migrate to a more appropriate group for grilling, but
> I thought I would hit you guys up for tips first. I'm pretty damned good
> with charcoal and regular gas grilling, but this is a whole other animal
> -- though the manual says that temperature and time it's closer to charcoal.
>
> It sure is a purty thang ....
>
> http://www.charbroil.com/Consumer/Pr...px?ProductSeri...
>
> --Lin (instead of candles on a cake, I get four burners and a side burner!)

I guess the economy isn't hurting some folks.

On Mon, 20 Apr 2009 15:22:41 -0700 (PDT), Chemo the Clown
> wrote:

>I guess the economy isn't hurting some folks.

I am not participating in a poor economy. Thanks to the liberal
media, it is just a state of mind.

Lin > wrote in
:

> Mark Thorson wrote:
>
>> Like all new cooking appliances, I imagine it will
>> out-gas various chemicals from painted/enamelled
>> surfaces for the first few times you use it.
>> Therefore, I'd recommend something cheap and
>> expendable for the first few uses to break it in,
>> like sausages, potatoes, etc.
>
> Indeed. They recommend a good 15-20 minutes at high before cooking with
> it.
>
> Speaking of sausages, Bob got a new LEM sausage stuffer. I'm looking
> forward to seeing fresh sausage on the grill (though I won't be
> partaking of much of it unless it's something in the chicken/apple
> variety).
>


Chicken with roasted garlic is very nice in a snag.

And beef and cracked pepper.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

Mr. Bill wrote:
> On Mon, 20 Apr 2009 15:22:41 -0700 (PDT), Chemo the Clown
> > wrote:
>
>> I guess the economy isn't hurting some folks.
>
> I am not participating in a poor economy. Thanks to the liberal
> media, it is just a state of mind.
>
Oh? I beg to differ--although I do think the media has played a
large and negative role in this.

--
Jean B.

brooklyn1 wrote:
>
> "Mark Thorazine"wrote:
> > Lin wrote:
> >> Mark Thorazine wrote:
> >>
> >> > Like all new cooking appliances, I imagine it will
> >> > out-gas various chemicals from painted/enamelled
> >> > surfaces for the first few times you use it.
> >> > Therefore, I'd recommend something cheap and
> >> > expendable for the first few uses to break it in,
> >> > like sausages, potatoes, etc.
> >>
> >> Indeed. They recommend a good 15-20 minutes at high before cooking with
> >> it.
> >
> > I'd double or triple that at least. I'd do a thorough
> > bake-out before eating anything that came out of it.
>
> Ahahahah... yer sick.... ahahahahahaha. . . .

As compared to you, the paragon of mental health.

Chemo the Clown wrote:
>
> I guess the economy isn't hurting some folks.

Only the little people.

I'm pricing La Pavoni espresso machines!
Now is a good time to buy them! :-)

Mark Thorson wrote:

> Only the little people.
>
> I'm pricing La Pavoni espresso machines!
> Now is a good time to buy them! :-)

<snickering>

So, are you going consumer or prosumer with the machine? That
commericial grade one looks like it could be one of those heart-lung
machines!

--Lin (betting it makes a mean espresso)

"Jean B." wrote:
>
> Mr. Bill wrote:
> > On Mon, 20 Apr 2009 15:22:41 -0700 (PDT), Chemo the Clown
> > > wrote:
> >
> >> I guess the economy isn't hurting some folks.
> >
> > I am not participating in a poor economy. Thanks to the liberal
> > media, it is just a state of mind.
> >
> Oh? I beg to differ--although I do think the media has played a
> large and negative role in this.
>
> --
> Jean B.

I'm propping up what's left of the economy, I'm buying a new truck. I'm
helping keep someone at Ford employed.

Pete C. wrote:

> I'm propping up what's left of the economy, I'm buying a new truck. I'm
> helping keep someone at Ford employed.

Good luck. My neighbour was after me to buy a new GM form his lot... to
keep Canadian autoworkers working. Then he went down to Mexico for a two
week vacation.

On Mon 20 Apr 2009 01:43:06p, Lin told us...

> For my birthday (not till the 29th) Bob bought me an outdoor, infrared
> gas grill -- The Char-Broil commercial grade Quantum. It's being
> delivered tomorrow. I brought home the manual so I could read up on it
> before it gets here. It will already be fully assembled (big yay!) There
> are a couple of recipes by Chef Marvin Woods in the back of the manual
> that look tasty. One is for Jamaican Jerk Pork Tenderloins and the other
> for a chicken breast salad.
>
> But maybe I should choose some sort of easy "getting to know you" recipe
> like burgers or dogs. Anybody have experience with the infrared grills
> and if so what tips and tricks do you offer?
>
> I suppose I should migrate to a more appropriate group for grilling, but
> I thought I would hit you guys up for tips first. I'm pretty damned good
> with charcoal and regular gas grilling, but this is a whole other animal
> -- though the manual says that temperature and time it's closer to
> charcoal.
>
> It sure is a purty thang ....
>
> http://www.charbroil.com/Consumer/Pr...roductSeriesID
> =430
>
> --Lin (instead of candles on a cake, I get four burners and a side
> burner!)
>

First off, may you have the happiest of birthdays, Lin!!!

That's a gorgeous grill! <says Wayne who is turning green>

FIrst meal? New recipes are always great to try, but my own preference
would be for something tried and true that you're used to making, just to
get the feel of the new grill. Actually, the first thing I'd cook on it
for myself would be burgers and brats. :-)

--
Wayne Boatwright
------------------------------------------------------------------------
Tell me what you eat, I'll tell you who you are. ~Anthelme Brillat
~Savarin

Pete C. wrote:
> "Jean B." wrote:
>> Mr. Bill wrote:
>>> On Mon, 20 Apr 2009 15:22:41 -0700 (PDT), Chemo the Clown
>>> > wrote:
>>>
>>>> I guess the economy isn't hurting some folks.
>>> I am not participating in a poor economy. Thanks to the liberal
>>> media, it is just a state of mind.
>>>
>> Oh? I beg to differ--although I do think the media has played a
>> large and negative role in this.
>>
>> --
>> Jean B.
>
> I'm propping up what's left of the economy, I'm buying a new truck. I'm
> helping keep someone at Ford employed.

That's great!

--
Jean B.

Wayne Boatwright wrote:

> First off, may you have the happiest of birthdays, Lin!!!

Thank you, m'dear. I'll be 52 years young.

> That's a gorgeous grill! <says Wayne who is turning green>

My boy doth spoilz me rotten! ;-)

> FIrst meal? New recipes are always great to try, but my own preference
> would be for something tried and true that you're used to making, just to
> get the feel of the new grill. Actually, the first thing I'd cook on it
> for myself would be burgers and brats. :-)

I think you may be right, but I did ask Bob to find a recipe from the
Char-Broil site that I would happily cook for him. I'm adventurous
enough to try it the first time out:

Asian Beef Salad
http://www.charbroil.com/Consumer/Re...x?RecipeID=518

--Lin
P.S. Wayne, I might find myself in your neck of the woods either late,
late May or Mid-June -- would you and David care to dine with me? The
email is good if you care to post me off-list.

Chemo the Clown wrote:

> I guess the economy isn't hurting some folks.

Well, the purchase *did* punch me in the gut a few times, but I love my wife
and I want her to be happy. The grill makes her happy, so you can just suck
it, loser.

Bob

Bob Terwilliger said...

> The grill makes her happy, so you can just suck
> it, loser.
>
> Bob


Bob,

That sounds like something Kathy Griffin might say!

Good on ya though for ensuring your survival! LOLOL!

Best,

Andy
--
Eat first, talk later.

Chemo the Clown wrote:
> On Apr 20, 1:43 pm, Lin > wrote:
>> For my birthday (not till the 29th) Bob bought me an outdoor,
>> infrared
>> gas grill -- The Char-Broil commercial grade Quantum.

>> http://www.charbroil.com/Consumer/Pr...px?ProductSeri...

> I guess the economy isn't hurting some folks.

You think everyone should stop spending, we can put everyone
out of work? You got it, buy something!

nancy

On Mon, 20 Apr 2009 13:43:06 -0700, Lin >
wrote:

>For my birthday (not till the 29th) Bob bought me an outdoor, infrared
>gas grill -- The Char-Broil commercial grade Quantum.

Looks great! Let us know how things turn out. I can't get used to
not cooking (outdoors) with charcoal.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 20 Apr 2009 18:55:14 -0400, Mr. Bill wrote:

> On Mon, 20 Apr 2009 15:22:41 -0700 (PDT), Chemo the Clown
> > wrote:
>
>>I guess the economy isn't hurting some folks.
>
> I am not participating in a poor economy. Thanks to the liberal
> media, it is just a state of mind.

this one of the stupider things you have ever said. do the 'liberal media'
write the releases from the labor dept, commerce dept, etc?

blake

"Lin" > wrote in message
...
> Pete C. wrote:
>
>> My vote is for "Jamaican Jerk Pork Tenderloins". Pork tenderloins are
>> very easy to grill, so they are a good starter meal, and beyond that
>> Jerk pork (or chicken or fish or beef, etc,) is very good. I don't know
>> what that recipe looks like, but personally I always use Walkerswood
>> paste type Jerk rub (http://www.walkerswood.com).
>
> They're having problems with the site at the moment, but I did find it on
> Amazon. It looks mighty spicy with the scotch bonnet peppers! Bob will
> love it, I'm sure. I'll see if I can't find it locally. Thanks for the
> suggestion!
>
> --Lin

Scotch bonnets? Have a fire extinguisher nearby.

Kswck wrote:

> Scotch bonnets? Have a fire extinguisher nearby.

Bob likes that painfully hot stuff. I've seen him send back Thai food to
have them make it spicier, even when the waitperson was told up front,
"Make it as hot as you can." Then we learned the term "triple-Thai hot."

Me, I'm more of a medium-warm type. I prefer my food of the painless
variety. "Comfort" food? ;-)

--Lin (the grill just arrived and it's beautiful!)

Lin wrote:
> Kswck wrote:
>
>> Scotch bonnets? Have a fire extinguisher nearby.
>
> Bob likes that painfully hot stuff. I've seen him send back Thai food to
> have them make it spicier, even when the waitperson was told up front,
> "Make it as hot as you can." Then we learned the term "triple-Thai hot."
>
> Me, I'm more of a medium-warm type. I prefer my food of the painless
> variety. "Comfort" food? ;-)
>
> --Lin (the grill just arrived and it's beautiful!)

Isn't there a term "pet-pet"? I may very well misremember this.

Congrats on your new toy, Lin.

--
Jean B.

Jean B. wrote:

> Isn't there a term "pet-pet"? I may very well misremember this.

I'd never heard the term before, but I think I have a connotation I
might like to use it for. ;-)

> Congrats on your new toy, Lin.

Thanks! I'll be sure to let everyone know how it does and what I finally
decide to cook on it. This morning I remembered I have some fresh
portobellos that might be really good thickly sliced and grilled.

--Lin

Lin wrote:
> Jean B. wrote:
>
>> Isn't there a term "pet-pet"? I may very well misremember this.
>
> I'd never heard the term before, but I think I have a connotation I
> might like to use it for. ;-)
>
>> Congrats on your new toy, Lin.
>
> Thanks! I'll be sure to let everyone know how it does and what I finally
> decide to cook on it. This morning I remembered I have some fresh
> portobellos that might be really good thickly sliced and grilled.
>
> --Lin

Something like that would be less sensitive to experimentation too.

--
Jean B.

blake murphy wrote:

> On Mon, 20 Apr 2009 18:55:14 -0400, Mr. Bill wrote:
>
> > On Mon, 20 Apr 2009 15:22:41 -0700 (PDT), Chemo the Clown
> > > wrote:
> >
> >>I guess the economy isn't hurting some folks.
> >
> > I am not participating in a poor economy. Thanks to the liberal
> > media, it is just a state of mind.
>
> this one of the stupider things you have ever said. do the 'liberal
media'
> write the releases from the labor dept, commerce dept, etc?
>


Ya see, the liberal media HATES America, blake, and that is pretty evident
when they "interpret" the news supplied to them from various sources...it's
always a "Chicken Little" spin they put on thangs. There are plenty of
folks out there who are doing just FINE...


--
Best
Greg

"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher

On Tue, 21 Apr 2009 18:58:43 -0500, Gregory Morrow wrote:

> blake murphy wrote:
>
>> On Mon, 20 Apr 2009 18:55:14 -0400, Mr. Bill wrote:
>>
>>> On Mon, 20 Apr 2009 15:22:41 -0700 (PDT), Chemo the Clown
>>> > wrote:
>>>
>>>>I guess the economy isn't hurting some folks.
>>>
>>> I am not participating in a poor economy. Thanks to the liberal
>>> media, it is just a state of mind.
>>
>> this one of the stupider things you have ever said. do the 'liberal
> media'
>> write the releases from the labor dept, commerce dept, etc?
>>
>
> Ya see, the liberal media HATES America, blake, and that is pretty evident
> when they "interpret" the news supplied to them from various sources...it's
> always a "Chicken Little" spin they put on thangs. There are plenty of
> folks out there who are doing just FINE...

anecdotes are not evidence. besides which, plenty of people are not 'doing
just fine.'

blake

Lin wrote:

> I'll be sure to let everyone know how it does and what I finally decide to
> cook on it. This morning I remembered I have some fresh portobellos that
> might be really good thickly sliced and grilled.

The maiden use of the grill was this:

Grilled Sweet Potato Wedges
Grill-Steamed Corn on the Cob
(both with Molasses Butter)

Grilled Artichokes
Grilled Scallops
(both with Lemon-Sriracha Aïoli)

I drank Gewürztraminer grape juice; I think Lin drank diet Coke with lime.

We meant to grill the portobello mushrooms as well, but we forgot. We had
plenty of food already, so it was just as well.

Tomorrow we'll grill hamburgers and the mushrooms along with them. We also
plan to grill hot dogs and to make cole slaw (with Savoy cabbage) and potato
salad. Hmm...maybe doctored baked beans, too.

Bob

Bob Terwilliger wrote:
> Lin wrote:
>
>> I'll be sure to let everyone know how it does and what I finally decide to
>> cook on it. This morning I remembered I have some fresh portobellos that
>> might be really good thickly sliced and grilled.
>
> The maiden use of the grill was this:
>
> Grilled Sweet Potato Wedges
> Grill-Steamed Corn on the Cob
> (both with Molasses Butter)
>
> Grilled Artichokes
> Grilled Scallops
> (both with Lemon-Sriracha Aïoli)
>
> I drank Gewürztraminer grape juice; I think Lin drank diet Coke with lime.
>
> We meant to grill the portobello mushrooms as well, but we forgot. We had
> plenty of food already, so it was just as well.
>
> Tomorrow we'll grill hamburgers and the mushrooms along with them. We also
> plan to grill hot dogs and to make cole slaw (with Savoy cabbage) and potato
> salad. Hmm...maybe doctored baked beans, too.
>
> Bob
>
Sooo, this is already proving to be a good "investment"?

--
Jean B.

Jean B. said...

> Sooo, this is already proving to be a good "investment"?


I imagine their money is literally going up in smoke faster than before.

Andy
--
Eat first, talk later.