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Old 09-02-2008, 12:17 PM   #31
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My, oh, my.................
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Old 09-02-2008, 12:20 PM   #32
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Quote:
Originally Posted by kitchenelf View Post
Switch out the lime for lemon, cilantro for oregano, add some cumin - that's just another way.

One of my favorites to grill is romaine!!!
! That sounds Yum!! I bet no more than a few seconds?? And we actually get that here from time to time........not now, though
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Old 09-02-2008, 12:24 PM   #33
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expat - it actually picks up some grill marks - maybe a minute or two on the cut side and briefly on the uncut side. I drizzle olive oil, kosher salt, and pepper to the cut side before grilling.
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Old 09-02-2008, 12:36 PM   #34
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You guys are making that grilled zucchini sound mighty good....

Jeeks, like GB said in Suzi's corn thread, the silk pretty much comes all off when you husk it. You peel the husk down after it's cooked and there might only be a strand or two to clean up. Much easier (I think) than getting the silk off before it's cooked. Beforehand the silk always seem to want to stick to the kernels. And I also rip that little ball of silk off before I throw it on the grill.
And I love twice baked potatoes.... but there is no way I am going to take the time to cook my corn twice I'm all about little to no prep time. That's why I love this 2 hour creamy slaw recipe I found. Sure, it tastes better the next day, but it's good to go after 2 hours. My kind of coleslaw
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Old 09-02-2008, 01:01 PM   #35
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Quote:
Originally Posted by kitchenelf View Post
Switch out the lime for lemon, cilantro for oregano, add some cumin - that's just another way.

One of my favorites to grill is romaine!!!
Sounds good, KE - that would go great with the Thai chicken wings Breezy posted earlier.
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Old 09-02-2008, 01:29 PM   #36
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Gadz.......you guys are killing me..........everything sounds delish and Pacanis, well, nevermind...........
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Old 09-02-2008, 02:11 PM   #37
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Ok, now that I am over the envy of all the food pacanis posts on here... kinda like Old Blue... you start to wonder exactly how much yummy food can one turn out?

I dare someone to start a thread that depicts your worst cooking disasters!

Anyhow, I don't know that grilling is more fun, at least in Texas... it so hot that I have been avoiding it til this last weekend. I prefer to grill in the winter! But like you said pacanis... I think food just tastes so much better being cooked on a grill (wood briquettes, not gas, no lighter fluid) than being whipped up on my electric cheap-o stove!
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Old 09-02-2008, 02:43 PM   #38
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I didn't know they grilled in TX, sattie. I thought they "barbequed"...... you know, with half a steer rotating on a spit....

So OK. I just picked up a couple zucchinis.
How long should they be on for? What kind of color am I looking for?
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Old 09-02-2008, 02:46 PM   #39
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don't let them go too long, they get mushy fast....
see now I can't tell you a time..... I go by feel on that!

BTW, the corn was a little overdone the other day..... fire too hot and cook too drunk...
oops.
:)
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Old 09-02-2008, 02:46 PM   #40
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oops, I just saw 10-12 minutes when I was writing down GG's marinade. What am I looking for in color? Just grill marks, starting to turn goldish brown.....?

Thanks
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