My dad was in the icu for a week after his surgery, got moved to a regular room and just moving out of the icu made him so happy. He was in the regular room for maybe two days and last night he was released. My mom and I are relieved it's all done with.
I tried to cook hotwings last night. They were ok but I needed to leave them on the grill a little bit longer. I even removed the skin off a few of them for dad.
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treuntas:
Hey man, "Black and Blue" is a legit order on a steak. I'm more of a rare/mid rare guy myself. Here's one of the most important thing about cooking (on a grill, or not) - ALWAYS bring your meats up in temperature prior to hitting the heat. An average thickness steak, resting in room temp for 30 minutes before grilling, will cook way more consistently and develop a better crust/sear. Same goes for lamb, pork, chicken. For fish, I leave it out only for about 15 minutes, if that (it takes on an acrid taste if too warm). If you don't already, take a look into braising meats/stews. The margin for error is much higher, and you can take typically tougher cuts of meat and make them amazing. I could go on and on, so I'll just leave it at this... PM me if you need any help/suggestions. Read some online about basic cooking techniques (especially controlling cook temperatures) and explore the grocery. One of the greatest gifts was my dad teaching me how to enjoy food, explore it and share love to others through cooking.
tali79:
@treuntas thanks for the info. I've heard about leaving steak out before you cook it. I wasn't sure if it was something real or just someone just talking shit.