Uh... back in my school days, a great meal meant we had access to boiling water - otherwise we ate our ramen raw - like the struggling college students we were.
Uh... back in my school days, a great meal meant we had access to boiling water - otherwise we ate our ramen raw - like the struggling college students we were.
Did you get the little "John Wayne" opener with them? That thing rocked! But after crawling around doing infantry training with that thing attached to my dog tags, I have a permanent scar.
Uh... back in my school days, a great meal meant we had access to boiling water - otherwise we ate our ramen raw - like the struggling college students we were.
i grill multiple times a week. unless a cut of meat has been marinated, i always use olive oil. it helps the outer most portion of the meat stay moist, while getting cooked soon enough to lock in the moisture on the inside of the meat. i ever put olive oil and pepper on kielbasa and sauasages when i grill them; keeps the casings from bursting in the heat.
salting a meat when you cook it helps draw the juices to the surface, also getting more flavor (i think this is the point of it). regardless, the only time i salt meat is when i use a chuck roast to make chili - and oh sh*t is it good. ( my chili recipe also includes beer).
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.