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skylark skipper's Profile

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Basic Grilled Steak

Wow...that's horrible advice for cooking a nice steak. Crank up the heat and don't close the lid. Soon as the edges are starting to looked cooked, flip that baby for another 3-5 minutes. I do agree with the simple seasonings suggested. Best to just use fresh ground pepper and finish with sea salt just before plating.

Apr 12, 2010
skylark skipper in Recipes

Green chicken??

Odd way to discover a promising foodie site but here's another example of the on-line search for an explanation for the green breast meat in this free-range roast chicken. Never had such an experience. What a pity too as the bird was otherwise a beauty and bought from a butcher that I'd decided had the best meat in the city.
Thanks for the info. I'm looking forward to telling the butcher and seeing how he responds.