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Posted on 1/15/13 at 1:24 pm to Zach
Well that is just another Crap in the wind.
Posted on 1/15/13 at 1:27 pm to CITWTT
Yep. But I'm determined now to try broiled catfish.
Posted on 1/15/13 at 1:35 pm to Zach
A thought, is there a Maxwells in the port?
Posted on 1/15/13 at 1:54 pm to CITWTT
I am broiling some mahi mahi tonight for dinner. Any suggestions for a good side? I'm thinking about doing some asparagus or bell peppers, squash, zucchini, and red onion.
Posted on 1/15/13 at 3:11 pm to CITWTT
quote:
A thought, is there a Maxwells in the port?
Yes. In fact we email. He's the guy who told me that Mahi Mahi was full of iodine and that's why I got a rash when eating it.
Posted on 1/15/13 at 7:34 pm to Zach
I've used this recipe for the dressing for broiled trout. It comes out delicious. Just watch the salt.
LINK
Broiling is also my go to method for really big steaks. 4 to 5 minutes on each side in a preheated cast iron skillet is perfectly medium rare for a 2.5" thick porterhouse.
LINK
Broiling is also my go to method for really big steaks. 4 to 5 minutes on each side in a preheated cast iron skillet is perfectly medium rare for a 2.5" thick porterhouse.
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