Steve in Mass

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About Steve in Mass

  • Rank
    Way too many!
  • Birthday 01/23/1960

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  • Interests (Hobbies, favorite activities, etc.):
    Cooking, Gardening, Fishing
  • What I do for a living:
    Facilities Engineer

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  • Gender
    Male
  • Location
    Foxborough, Ma

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  1. And there ya go...... And yup, the nuisance insect issue I can understand even if it slipped my mind..... But no such thing as a hassle free paradise........
  2. And if it is "the wife", it doesn't take long to just know it is better to bite your tongue and secretly at stuff like that..........
  3. Not mean or nasty Jim, same exact thought went thru my brain when I read the post, and since I know JJD, more than likely he feels the same. Kinda tough, pun intended, too get well done and tender unless you are braising or doing low and slow on a fat heavy, originally tough piece of meat.
  4. And another BTW, I find everyone's definitions of "rare", "medium rare" and "medium" vary greatly. To me, if beef is over 120 or so off the grill (with likely holdover cooking getting it to 125-130), you are getting into the medium area. For my and Donna's taste, it some off the grill at about 110 to acheive 115-120... Won't even discuss well done, as that is just a travesty.... .......
  5. PS, you could add some chopped parsley, thyme, oregano, or what ever other fresh herb you may have a whim for
  6. Unless they were "Select" both ribeye and porterhouse should need no marinade. If they are true porethousae and not t-bone, the eye of the tenderloin side should be fairly large. The strip side of the porterhouse is less tender, but more flavorful. All you might want to add, if not McCormicks Montreal Seasoning, is some kosher salt, fresh cracked black pepper, and some garlic and onion powder. Or better than the garlic powder, run some fresh garlic thru a garlic press and spread the "mash" on each side of the steak before adding the other dry seasonings. You could also do the same with some fresh onions or shallots and lose the onion powder. Grill over high heat at first and then a bit cooler to no more than almost medium rare. How long this will take depends on thickness. Rest for a few minutes before letting folks cut into them.
  7. .........Besides, it needs to be vacuumed and treated and all the stuff on a regular basis......
  8. When Foxborough is in the same county as the likes of Brookline and Newton, why bother?
  9. Nice I am jealous.
  10. I know they're just kidding.. Aw, I know...... And thanks for the accolades.....
  11. Many folks will claim they can't cook or don't have the skills or don't have the time/patience to make stuff fresh, especially when the tasks involved may seem tedious. I say "Phashaw" to that...... More time than not, it is all in planning and setting yourself up to help make what may be a tedious task faster and easier. Just one example of many that I am sure to pass along here as I encounter them and have time to share. Yesterday I had to process a good amount of tomatoes from the garden to freeze, which can be time consuming if you don't set up right. So after blanching and all that.......I set up on the kitchen counter to peel them and de-seed them. To make things most effient, I had a cutting board in front of me with two different knives, a paring knife and a chef's knife. Just behind that, I set up the bowls.....one had the blanched tomatoes in it, another was to receive the peeled and de-seeded tomatoes, and the third was to receive the waste to be headed to the compost. Easy enough, you think.......... Ahhhhhh, but not so fast........ It is all in the placement of the bowls to make it the easiest, fastest, and most efficient..... So being very dominantly right handed, the bowl full of tomatoes went to the far left, the bowl for the waste in the center, and the bowl for the prepped product to the far right. I know from experience that once the tomato is ready to peel, I will pick it up (and eventually be rid of it) with my right hand, and remove the skin with my left hand. So, I remove the tomatoes and place enough of them on my cutting board to be full but not crowded (perhaps 10 -15 smaller ones, 5-6 larger ones), and then take the appropriate knife to cut off the tip of the stem end, using a paring knife for the plums or smaller tomatoes, and the chef's knife for larger tomatoes. I cut off the end of all the tomatoes I have put on the board, core out the center with the paring knife if needed, and then put down the knives. I then pic up each tomato with my right hand, slide off the skin with my left hand and drop it in the waste bowl that is nearest that hand, and the cleaned tomato goes in the bowl on the right. All of this goes lightening fat becasue you have set up correctly, and are not crossing hands and getting in the way of yourself............ So a bit of forethought on how you as an individual accomplishes a particular task can go a long way in making that task quicker, easier, and more pleasant. In fact, there is an entire industry geared for those lucky enough to design their own kitchens and the layout and planning that is dependent on your own particular methods of doing things. But even everyday stuff can be easier with logic in mind.
  12. 293....was born the end of January, moved on June 1............
  13. And likely accountants..............
  14. Engineers............