melissatwa's Journal, 11 Oct 20

Chicken looks great! But please tell me the grilled didn’t go back in the same bowl as the raw???😱😱😱😱 Or at least it got washed first? Salmonella freaks me out. Make no wonder DP hates chicken if she reads my crazy comment. LOL I know you are full of common sense Melissa so I’ll relax 😂😂 

Looks amazing, Melissa! Sorry about the grill troubles. Your grill marks are perfection and that chicky looks delicious. I’m a freak about germs too, Wifey. I don’t even cut meat anymore.. it always goes from the package to the pan until it’s fully cooked (or as hubby calls it, “overcooked” 😂). Hope you all enjoyed! 

Haha, ladies, you are funny! Of course, I don't want to poison my family! 😁 I actually have two of these delightful, vintage, Pyrex bowls. They are massive! It is hard to see how big, but to marinate 12 large chicken breasts takes a sizable dish! I am frantic about keeping everything separate. I use lysol on counters where there is any risk of splash damage. I won't even use the same tongs if they touched the meat early in the cooking. I also have a really good digital thermometer to check each piece as it comes off. I especially would not be able to trust my eyes to tell it the chicken is done when it is dark outside! 😁  

You may now breathe, wifey! ❤️  

Delish looking Melissa! I do the same thing on contamination factor. That handy dandy meat thermometer is great 

Over-cooked meat @NN?! I'm calling the Protein Police. 👮🙈🐂🐖🐑 

Oh darn! SK, I was hoping out of all people you wouldn’t see that one!! 🥴 Please don’t arrest me for crimes against chicken breast! 😭 

I'm gonna need more than 500 words to learn ya about meat cookery. If you afraid to cut meat buy a meat only cutting board and run it through the dish washer after using after a brush down. As far as hands, it's no different that the post lavatory procedure.  

this post is making me smile. I had a "friend" (turned out not to be so much) who decided that I needed a tutorial on how to grill chicken and some other things. so after attending a good size gathering at my house, she later invited me to a chicken feast at her place. OMG, it was so awful. she dried that bird out so it was shoe leather, turned it multiple times checking doneness, etc. still not sure of the motivation for the lesson, but most likely she cooked it the way her mamma cooked it and it was tough. I bowed to the "master" out of politeness and just walked away. For the record, when grilling large quantities of any meat for larger groups, I prefer kabob style pieces so they cook at an even pace. does require more prep work, but marinates better, too. 

Hahaha! 😁 You guys! ♥️ Truely, overcooked meat is not nice, but, sk, your lamb... I'm sure it tastes lovely, but it sometimes it looks mighty "fresh." I'm not fancy enough to love "raw!" I am so thankful for a digital thermometer! My mother dries out turkey to the point that when my dad cuts it with an electric knife (something which he loves so much) bits fly off like he is running a chainsaw! Talk about sawdust in the mouth!! When I am cooking for a crowd, as is often the case, I am so appreciative of a BBQ! A long soak in homemade marinade and a cook on pretty low heat makes for pretty good chicken breasts! 😁  

My lamb is always medium rare if you look closely at the meat fibers themselves; unground raw meat is chewy cause of the rawness; mine is perfectly tender & cooked. 😋 

Happy monday and look like really lovely grilling. I also like my lamb on the rare side. They overcooked every thing when I grew up. I truly get teary eyed when meat or fish is ruined like that.  

I really should sample that cooking to make sure you really are the perfect cook you seem to be, sk! 🤔😊❤️  

I don't think I have had lamb since I was staying in Australia for a summer when I was 18. There are more sheep than people in Australia, or so I was told. 😁 We ate it endlessly, and I can't say I loved it. I'm guessing we more often had mutton rather than lamb, and it was never tender. But, it gave energy to face the day, so that was good! 😁 I am sure you would have been crying a lot, liv! 😁  

Looks beautiful, safe and delicious! I'm careful, but no extremes; been cooking for 57 years, haven't poisoned anyone yet. Rare beef, venison and lamb are my preference. Well, but not overcooked, pork, chicken and fish. Love sushi, sashimi, ceviche and raw oysters. 💚💛💜 

I haven't poisoned anyone accidentally lately. we'll leave it at that. bubble, bubble, toil and trouble... 

I would so happily eat your cooking, Shir! 😁 However, I'm not a fan of anything raw! On one of our trips to Russia I remember being fed raw fish three out of four flights. I was happy to eat the granola bars I had in my bag. My sense of adventure balked at the possibility of spending much of our visit in the washroom with a sick stomach. Katsolo, the great troll stomper, do you cook them in your brew too?! 😁  

Some foods, in my humble opinion, are meant to be eaten rare to medium rare....steaks, lamb, ahi tuna. No meat tastes good overcooked 😬 so the meat thermometer is always handy to be sure it's done but still tender & juicy.  

bite the heads off first, toss the bodies into the stew. 😈 

I always use my thermometer as well. No one wants food poisoning. I don’t overcook but I am not a raw fan either. I have a separate cutting board for raw chicken and knife. Just good habits. And as I own a cleaning business, cleanliness and carefulness are my expertise when it comes to all things germ or virus. You wouldn’t believe the things I’ve dealt with. Gloves and masks are my life! 😩