Suzi's Blog

Grilling Temperatures for Steak from Virgil’s Barbecue

At Virgils’s Barbecue in Times Square in New York City, they do thousands of pounds of meat each and every day. Maybe more barbecue than you will do in your lifetime, or at least one busy summer. The question arises: how do I know if my meat is done, especially if I want it rare…

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Cooking Corn in the Microwave

Here's a reminder from a past post here, a fast, easy way to cook corn and deal with all that mess from husking and watching the corn silk float about the room. You find silk strands in your kitchen for days, don't you? Or, if you shuck outside, you walk back into the house trailing…

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Three Things to Do After the Chicken Comes Out of the Oven

    Congratulations. You’ve just cooked a chicken. You may be carving it up, prematurely because you are eager to get to the table. What’s the next thing you do? Clean that roasting pan while it is hot and before things begin to “clunk” on the bottom and sides? The Veggies No. Leave the pan.…

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To Weigh Or Not To Weigh, That Is The Questions

    “Can you weigh that, please?” Suzen asked me. We were making a cake. I had the cup already filled with brown sugar. There were two ways to think about her request: pain in the ass or a wise measure. Since it was my wife asking me, it was a wise measure. And it…

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