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Old 05-02-2006, 01:48 PM   #21
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Tonight I'm making chicken parmagiana heros!
Sauce leftover from yesterdays macaroni.

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Old 05-02-2006, 11:11 PM   #22
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Originally Posted by buckytom
man, i wish i was as boring and uncreative as iron chef... you get me so hungry, dude. gonna try the lemon grass skewered shrimp this summer on the grill, also rosemary and mint skewers.
BT, just make sure that you use them to skewer something that cooks relatively quickly like shrimp, scallops, fish, etc. For foods that take more than 2-3 minutes per side to cook, the lemongrass will burn. Also, don't cook it over high flame either.

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Old 05-03-2006, 09:12 AM   #23
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thanks for the tip ic. will do.

i've tried doing shrimp skewers over fairly hot coals, and they came out a little tough, so i started to grill them with the shells on (split and cleaned but still intact). i like the char flavor, and the shell helps protect the shrimp from getting dry and tough. but i will try the lower temp with herb skewers next time.
thanks again.

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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