I don't have this print, but I love these vintage drink prints. Allposters.com has every poster you could possibly want. The also have pre-framed posters at reasonable prices. I've never bought from them, but their selection is certainly monstrously large!
I've had my 4th meal cooked on my Solaire grill. I promised an update (If you decide to skip all this cooking talk, scroll down for Bill Gross' quote which is important.)
My goal in getting an infrared grill was to be able to enjoy flare-up controlled gas grilling. I choose gas grilling because I do not like charcoal grilled stuff. Never have--my stomach finds it disagreeable. My Phoenix grill (like the Holland grills) had a stainless steel barrier between the flame and the grill. IN this barrier you could put water (there was a faucet attached underneath the pan to evacuate the contents be it grease or water/marinade), or smoke chips etc. Very nice design. Phoenix grills are no longer available and the Holland grills which have this design are underpowered in the BTU department.
Infrared, the newest grill technology, through its super hot element promised to minimize flareup by incinerating all flare causing elements. I'm here to report that I've had some spectacular flareups BUT they were very short lived. I've cooked the following 4 meals on this grill:
- Chicken thighs: As you know they are naturally fatty (skin on). Grill flared, but not horribly so. You do not wish to be leaning over this grill or working with too short a grill appliance for ministering to your meal. Outcome: seared outside; succulent inside.
- NY Strip Steak: No flare up (not a fatty cut of meat.) Perfectly cooked, medium rare in about 2 minutes per side. Beautiful outside sear marks; juicy tender meat on the inside. Perfect. My husband declared it the best steak he has ever had.
- Grilled onions/peppers: IN a grill basket. Onions were beautifully carmelized. Peppers were tender. Constant ministrations were needed.
- Roasted red potatoes: roasted crisp on the outside and tender on the inside. I should have cooked these a tad bit more--cook's fault. But they were wonderful.
- Hamburgers: I used the 85% lean which is a fatty burger. I chose this mix on purpose, as it does make a very juicy tasty burger. Flare ups were pyrotechnic! My husband declared it the best hamburger he has ever had.
- Marinated roasting hen (back bone cut out and flattened). I used Yoshida's Gourmet sauce with pineapple/orange juice concentrate + water in addition to lots of garlic. If you are not familiar with Yoshida's gourmet sauce and you like to grill, may I suggest that you try some. It is wonderful on pork, chicken and tuna. You can add equal amounts of citrus juices to create wonderful marinades. This chicken was again perfectly done. The skin was a bit blackened due to my taking a phone call (you really cannot do this when using an infrared during the first few minutes where heat is at its highest). But the marinade also has a high sugar content--so that promotes (good or bad) some charring. Both the white and dark meat were succulent.
Now back to our regularly scheduled program.....
John Maulden's Outside the Box has Bill Gross (of PIMCO) writing. I think that BG is both a keen observer and a lucid writer. Be sure to catch his entire commentary in the newsletter. I wanted to highlight this for you--
Investment success depends on an ability to anticipate the herd, ride with it for a substantial period of time, and then begin to reorient portfolios for a changing world.
While an elegant and pithy statement, it is by no means easy to do.
John Maldin's "Outside the Box" has commentary by Bill Gross of Pimco. I think that Bill is both a keen observer and lucid writer. I particularly liked