Oh, "Mambo Italiano" is hysterical and in English. However if you want subtitle movies, then I must demand you balance it out with anything directed by Victor Gaviria who makes the most brilliant drama's like, I think it's called the "The Girl Selling Roses" or something similar.
Natter 40: The Nice One
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Anything you've seen a hundred times but still love, so you can doze off while watching and not miss anything.
I've just got no history of grilling nor skilleting. So, unclued.
Do you broil? How do you usually cook solid pieces of protein? It's good for anything like that, I'd imagine.
Great Sickness of Ought Five.I hate to admit it, but those zinc swabs may have drastically cut down the time I am going to be sick. I'm not a fan of things up my nose, but props are due.
And Throat Coat tea from Traditional Medicinals (last seen pimped in Bitches) if you've got the seal barky cough that I've got.
Got a call from my mom today. She's not thankful for my sharing this plague. Oops.
As for Grilling, I've done veggies and then fish on them. Quick and easy when actually making real dinners.
And Throat Coat tea from Traditional Medicinals
Slippery elm! Narsty stuff, but it does work wonders.
No, I don't broil either. I bake my meats, often in foil packets, or do them on the stovetop in their own juices, wine, onions, spices, etc.
Signed.
No, Really Unclued.
I slick up long slender veggies in some olive oil and plop them on the grill. They should all be about the same height or thickness.
For meats, I marinate them in any variety of things as long as it contains some oil and then just toss them on the grill.
I would have to look up the times for different items but the Grills are quite convienent for anything that I would normally put on the bbq and some things I wouldn't.
Marinade, check.
Thanks, Cass.
I bake my meats, often in foil packets, or do them on the stovetop in their own juices, wine, onions, spices, etc.
Those both sound like better ideas than what I do. Which does not involve a Foreman grill, but often results in dry meat. Just like I like it. Because I have undercooking issues.
I should have had more dinner. Now I'm hungry again.
I would definitely marinate meats. Also I go for the boneless options that are about the same thickness.
Other than that, I would toss anything on a Foreman Grill that you've seen "grilled" on a Calfornia cuisine menu. Fish filets, shellfish, shrimp, chicken breasts, steaks... And veggies turned out well when I used my parent's FG. I did asparagus and zuchinni and maybe that was it.
I should stop talking about food. I am eating soup and drinking Throat Coat tea.
I want to eat some pie, but what I should be doing is going to bed. pie right before bed seems like a bad idea.