[ale] [OT] for the foodies

[Jeff Lightner]

That reminds me:  I was in a Chattanooga restaurant called Hennen's last
week and they have on their menu:

"Not responsible for steaks ordered well done".  

It amused me because the lady I was with had worked at a French
restaurant in England.  When they bought steaks to feed staff they would
always give her the worst cut because they thought "well done" = "burnt"
and refused to "ruin good meat".   She said the way they cooked it for
themselves was basically just to sear each side briefly.

-----Original Message-----
From: ale-bounces at ale.org [mailto:ale-bounces at ale.org] On Behalf Of
Scott Castaline
Sent: Friday, January 30, 2009 2:06 PM
To: ale at ale.org
Subject: Re: [ale] [OT] for the foodies

Rev. Johnny Healey wrote:
> I made this several weeks ago.  It was delicious and very savory.
> 
> One warning to anyone who is thinking of making this: Keep an eye on
> it.  It causes huge flame ups.  I don't think it is possible to cook
> that much bacon on a grill without it catching on fire.
> 
> -Johnny
> _______________________________________________
> Ale mailing list
> Ale at ale.org
> http://mail.ale.org/mailman/listinfo/ale
> 
Hmmmmmmmmmmm, that ain't burnt, it's extra crispy!:)
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