Subj : Done Right
To   : Ruth Haffly
From : Dave Drum
Date : Sun Aug 03 2025 04:31:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Gotta cook to suit yourself.

 RH> Which we do. When we get a steak to grill, Steve will split it in half,
 RH> start my half a few minutes before putting his on the grill. Neither of
 RH> us like the shoe leather we grew up with but a rare (for him) to medium
 RH> (for me), seasoned and grilled just right is so good..........

 DD> I don't est much steak these days. Rather hav a good pork chop for the
 DD> most part. If I am doing steak I can eat anything from medium down to
 DD> almost mooing. As long as it's not tough/chewy and has lots of
 DD> flavour.

 RH> We eat both, probably not as many pork chops as steak tho. During hot
 RH> weather, both will be grilled but will pull out the Foreman for doing
 RH> chops in the winter.

Spring and fall I might grill outside. The George gets year-around use.
Especially in the summer when I let'd my grill without leaving the air
conditioned kitche.   Bv)= 

 DD> I want to try this at least once before my number is called.

 DD>       Title: NYT's Steak Tartare
 DD>  Categories: Beef, Vegetables
 DD>       Yield: 2 servings

 RH> One of the German men in our church in Berlin (we had a very
 RH> international congregation) made steak tartare a couple of times for
 RH> small gatherings that we attended. Steve will comment on how good it
 RH> was, from time to time; it made that much of an impression on him.
 RH> We've yet to try making it at home; I'm not a fan of raw (or rare)
 RH> meat. ---

Steve probably was like you until he tried the actuality. I learned to
"try it5 before your ditch it" when I was turninbg six and had a Yuck!
reaction to the bean salad my mother waqs making. It looked very gross.
But after being forced to try iy I found that I liked it.  Bv)=

Sometimes we haver to abandon our comfort zones.

Something else my newest George is great for making:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Caesar Panini
 Categories: Breads, Vegetables, Poultry, Herbs
      Yield: 1 Serving
 
      2 sl Ciabatta bread
      1 tb Casear salad dressing
      2 sl (thick) tomato
           Handful fresh basil leaves
    1/2 ts Italian seasoning
      1 tb Olive oil
      4 oz Boned, skinned chicken
           Salt & pepper
 
  Preheat panini griddle over medium heat. Cook chicken on
  the griddle for 5 minutes, flip. Cook for additional 4-5
  minutes or until cooked through. Remove chicken. Slice
  into thin strips. Set aside.
  
  Brush both slices of bread with olive oil on one side.
  Sprinkle oiled side with Italian seasoning. Working
  quickly place oiled side down on hot griddle. Top with
  grilled chicken and Caesar salad dressing, tomato and
  basil. (Feel free to reserve basil and tomato for after
  it comes off the griddle if desired.) Top with the other
  slice of bread, oiled side up.
  
  Grill until browned and heated through.Enjoy!
  
  RECIPE FROM: https://gatherforbread.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... We should regulate banks and railroads not uteruses and drag shows.
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