These are also helpful I’m going to save everyone of these into a folder so I can go back and look at them later when I’m cooking on my own
Sent from my iPhone > On Feb 17, 2020, at 7:52 AM, Ron Kolesar via Cookinginthedark > <[email protected]> wrote: > > Many thanks for the tip. > How long should I leave the meat in the grill for a medium to medium rare? > Which class were you in? > We LDB Grads need to stick together. SMILES. > I unfortunately can't get another dog because of health reasons. > I was in Class May of 1993, can't remember the class number and my last dog > in March of 2004, class 0904. > So thanks once again for the tips. > > -----Original Message----- From: Lora Leggett via Cookinginthedark > Sent: Sunday, February 16, 2020 22:44 > To: [email protected] > Cc: Lora Leggett > Subject: Re: [CnD] Baked Steak > > Hi Ron, > Dale Campbell shared a tip that I have tried with the George Foreman Grill. > When you transfer your food to a plate or cookie sheet as I do sometimes, wet > a good quality paper towel with hot water, place it on your open grill and > quickly shut it. You will hear a loud sizzle. I forgot to say unplug or > turn off your grill before putting on the towel. Let it sit there while you > eat or whatever. > When you open it again, throw out the towel. > It will still be kind of a pain, but the theory is that it will loosen all of > those little bits so it will be easier to get it clean. > Lora and Leader Dog Firefly > > > Sent from Mail for Windows 10 > > From: Ron Kolesar via Cookinginthedark > Sent: Sunday, February 16, 2020 10:30 PM > To: [email protected] > Cc: Ron Kolesar > Subject: Re: [CnD] Baked Steak > > I have a George Foreman grill, but I don't like it. > Why Don't I like using it? > It's a pain in the neck to clean all of those grooves. > I do enjoy the new talking black and decker talking toaster oven though and > my microwave oven. > Ron KR3DOG > > -----Original Message----- From: Gary Metzler via Cookinginthedark > Sent: Sunday, February 16, 2020 20:35 > To: [email protected] > Cc: [email protected] > Subject: Re: [CnD] Baked Steak > > I like to cook my steak on my George Foreman grill. > > -----Original Message----- > From: Cookinginthedark <[email protected]> On Behalf Of > Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 8:27 PM > To: [email protected] > Cc: Marie Rudys <[email protected]> > Subject: Re: [CnD] Baked Steak > > If you use the convection setting, you don't have to flip the food over, > because The heat is circulated by the convection fan in the toaster oven. > > Marie > > > > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 5:19 PM > To: [email protected] > Cc: Brennen Kinch > Subject: Re: [CnD] Baked Steak > > Do you have to flip it at all I love this recipe I’ll have to save it so I’ll > remember it to make it in the future > > Sent from my iPhone > >> On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark >> <[email protected]> wrote: >> >> This is how I cook steak. >> >> Baked Steak >> 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) >> Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan >> with 2 layers of aluminum foil. Grease the top sheet of foil. Season >> the steak to taste with salt, pepper, garlic powder and Italian >> seasoning. Place in prepared baking pan. Put dabs of butter on top of >> the steak, close to the center, along the entire length of the meat, >> pressing them into the meat lightly. Bake at 350 degrees until the >> desired doneness is reached (about 45 minutes for a well-done steak). >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > In the good old days of Morse code Shorthand, 73's AKA Best Regards and or > Best Whishes,From > Ron Kolesar > Volunteer Certified Licensed Emergency Communications Station > And > Volunteer Certified Licensed Ham Radio Station > With the Call Sign of KR3DOG > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > In the good old days of Morse code Shorthand, 73's AKA Best Regards and or > Best Whishes,From > Ron Kolesar > Volunteer Certified Licensed Emergency Communications Station > And > Volunteer Certified Licensed Ham Radio Station > With the Call Sign of KR3DOG > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
