Pete Theisen <> wrote:
> This isn't winning any taste-test medals, that is for sure. It is
> cooking through, however. Just burning on the outside a second or two
> after. Thin slices are working better.
>
> Then soak it in olive oil and salt. Still not really, really good.
In a skillet you can parboil the thick slices or wedges 1/4 or 1/3 inch
thick. 3 min in a SALTY water. Drip dry in a strainer then add an infused
garlic olive oil, or oil of your choice. Now put on GF grill.
Stephen Russell
DBA / .Net Developer
Memphis TN 38115
901.246-0159
"A good way to judge people is by observing how they treat those who
can do them absolutely no good." ---Unknown
http://spaces.msn.com/members/srussell/
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