A Few of FR's Finest....Every Day....11-22-02

Billie and daisyscarlett

[daisyscarlett]

Always nice to see you here, Molly. Look forward to your Holiday message to us, too.

[Mudboy Slim]

Yer welcome, my FRiend...

"the FR-RUSH crash..."

LOL...I've heard folks complain 'cuz Rush doesn't mention FR.com as much as he could, but every time he does, it overloads our capacity.

FReegards...MUD

[SheLion]

Guess I just thought that Maine used to be solid Republican.

Oh daisyscarlett! I thought you meant in a "column in FR." I got confused.

Well, the last Republican Governor that Maine had was Governor Kernan. He is the husband of Senator Snowe.

He took the fall for the previous Governor, and only served one term. Along comes Independent King, and Maine voted him in, twice. He is a Democrat in Independent clothing.

Maine, being in New England, leans heavily toward the DemocRAT side of the house. We have been working very hard to change that. A lot of Mainers are in a rut on the other side of the house, and I am not sure why they aren't trying to get out of that rut and make Maine a better place to live.

The whole US voted Republican in this last election, except Maine. I just can't understand it. Now we have to put up with 4 more years with a DemocRAT Governor, and I have had run-ins with him before. It's not a pretty picture.

[daisyscarlett]

Sorry, sounds like you had a long night...But, it is Friday...yippee..

[daisyscarlett]

Good morning, Mo1. Thanks for all the neat graphics you brought us today. Hope things are well in Pa. and do get us a photo of your Kelli for the Christmas pet card, or should we use the one you posted on the Finest when it was your day last week?

[Leisler]

You are going to get harmful bacteria effects from only a few ways. First, the meat, fresh, clean right out of the packet, has bacteria, possibly even harmful types on it. Nothing you can do, it is mother nature. Ditto your cutting surfaces, plates, etc. The problem is from the amount of bacteria, or in other words, the concentration. This is what cleaning is about, not making things sterile, and you can't, but reducing the concentration below harmful effects.
So, basically if the meat is clean, from a good place, etc, then the few hours out will not allow the counts of bacteria to reproduce to harmful levels. Just as the meat is coming up to a temperature where bacteria can begin to multiply, and even that would take many, many hours, well you have beat them by putting the meat on the grill. Furthermore if after patting down when cold, if you oil, spice and especially salt the meat, then you are making the surface less hospitable for bacteria reproduction.

Anyways, I'm clean, you’re clean, and not to worry and I am with the French on this in their regards to the treatment of foods.

The best part is the effect of non cold meat to the cooking/grilling process. Instead of the heat being sucked up by the ice cold slab, the heat begins to sear and seal the outer layer, sealing in the moisture and thus you are more likely to get that crispy, tasty sear outside and the moist, steaming inside. Yum, Yum.

[Leisler]

Chicken, turkey, hens....they're all on the list.

[grumpster-dumpster]

Good day all!

I wish you, SheLion and MaineRebel a wonderful time on this...YOUR DAY!

Thanks for your service! A BIG "BRAVO ZULU" to you both!
-grump

[lodwick]

Simple and elegant, our Fresh Maine Lobster Salad is made with large chunks
of Maine lobster meat, mayonnaise and subtle spices.

[daisyscarlett]

Great states like Maine usually have an abundance of great clipart on the net...Here are some that we wanted to use but just could not "fit in"...I mean, like, we really wanted to highlight you and MaineRebel in the Profile, not the state of Maine, lol....

[SheLion]

Thank you, grump!!! Nice meeting you, too!!!

[SheLion]

Simple and elegant, our Fresh Maine Lobster Salad is made with large chunks of Maine lobster meat, mayonnaise and subtle spices.

That's the way.......uh huh uh huh.......I LIKE it.......uh huh uh huh!!!

All chopped up.

[daisyscarlett]

Oh man, that lobster salad looks like something right up my alley, with mayo, no less and I hope it is not the non-fat mayo...lol....Thanks.

Look forward to steamed lobster for tonight...Lobster tails would be great-they're not as messy...Lots of drawn butter, but of course...hee hee

[lodwick]

No mercy for the fowl - everything marinaded in Allego Hot&Spicy sauce (which surely must whack any burgeoning bacterial activity), brought to room temp, seared at 600 degrees and then brought down to 400 till done - ten minutes each side...and I can freep away and not worry about a thing.

My best grilling investment was a high quality bi-metal thermometer installed in the dead center of the grill's lid. The Low, Medium, High thermometers which come with most grills are way lame for any kind of precision cooking.

[SheLion]

These are beautiful photos. I think lobsters are gorgeous, that's why I can't handle a big dead one on my plate "looking at me." hehe!

But when they are all chopped up.......YUMMY!

[daisyscarlett]

Hi there. We just love when one of our former Finest drop in. A link to your profile will be posted on the weekend thread so that folks who missed it will have another opportunity to read it...

[lodwick]

Hey Grumps - grab a plate and dig in. Good to see ya today.

[daisyscarlett]

Thanks. All I know is that when Mr. D. brings his steaks to room temperature before grilling them, they taste wonderful...

[lodwick]

I hate having to work at eating - maybe that's why I'm a fan of shrimp or anything that doesn't require a ball-peen hammer to get at.

[grumpster-dumpster]

Thanks for the invite folks... Have a lot to do today getting ready to depart for California tomorrow... but I promise I'll be back next week (depending on the internet connection). Meanwhile you all have fun!

With very best wishes to you and yours,
-grump