Gretzky

Secret of cooking thick steak:
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Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).
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/ ?' r6 U. ?, c5 ^% hOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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  ?( ~# \2 f) T! \9 n; c1 bI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
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! l" T3 `/ `3 O) n: U/ @Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).* W- ]$ i% v- }3 w) e

0 K" b6 z7 N2 _! Z; }* SOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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1 v  I8 A/ x/ t; h2 s- D, @I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.5 U: Q" C% d* i  I0 |4 ^
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
5 _8 _/ Z' e6 `8 o( \$ ?. N2)Heat pan, pour oil, fried the wings until 90% done.9 N9 h' q1 J' d( l
3)Put lemon slices, sugar and 1/2 of hot water to pan. Stir for a minute and put the lid on for 6-10 minutes (or the water turns into sauce). m: F% F0 X" i8 A! Z

: f( {# L' ]9 j% x& Q/ IDone....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)/ i& ~$ V; o) o% R: m( L
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