Gretzky

Secret of cooking thick steak:  \  C" T: o& J$ @" x

3 C: F5 h) \( x! xMake 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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One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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I 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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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).
7 f6 C: d9 B+ N# z5 z; V! P0 K+ A0 g
9 G- Q$ V9 e: }3 r3 _One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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( _0 {2 }, \  h) o1 LI 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.
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
8 H/ t7 ^$ F& m' U% \7 y1 u( \2)Heat pan, pour oil, fried the wings until 90% done.  m2 ^% K5 J$ c! x0 I; w+ ?
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)2 i. B+ ~- ~2 h; K

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Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)
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