Slicing A Warm Slab Of Bacon Is

I'm Just Sitting Around Thinking About Turkey.

I Grill Almost All Of My Fish With The Skin On Because That Gives You Real Protection At Least On One Side. It's A Nice Barrier Against Super High Heat Which Tends To Make A Lot Of Fish To Turn Really Flaky. It's Very Easy To Overcook Fish On The Grill. But I Still Brush It With Oil Before I Start.

I Found That If I Offered To Cook For A Girl, My Odds Improved Radically Over Simply Asking A Girl Out. Through My Efforts To Attract The Opposite Sex, I Found That Not Only Did Cooking Work, But That It Was Actually Fun.

You Know, [skin] Happens At The Gravy Boat Stage - Right? - Or This Happens When You're Trying To Keep It Warm. So The Way That I Avoid This Is I Keep My Gravy - The Second It's Done, I Put It In A Thermos, Which Will Keep It Hot And Will Prevent Air From Getting To The Surface. And I Keep It There Till The Last Moment. The Last Thing That Goes Out To The Table Is The Gravy, And I Pour It Out Of The Thermos And Immediately Move It In.

Flame Is Bad. Flame Does Nasty Things To Food. It Makes Soot And It Makes Deposits Of Various Chemicals That Are Not Too Good For Us. The Last Thing You Really Want To See Licking At Your Food While It's On A Grill Is An Actual Flame.