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   -=> Sean Dennis wrote to All <=-   
      
    SD> I see things are broken here...I will fix them.  I'm not sure why   
    SD> things are duplicating.   
      
   I must have missed something. You are well aware that when I spot real   
   or perceived trouble I'm all over your e-mail.   
      
    SD> Yesterday morning, I was taken by ambulance to the ER with a BP reading   
    SD> of 200/110.  I'm okay and back home now.   
      
   Yikes!!! Have they been feeding you prednisone? Whenever they slip that   
   to me the BP and blood sugar reading head for realms that Buck Rogers   
   was trying to reach. Thae care, dude. We don't want a blow oout.   
      
    SD> Anyhow, I'll fix all of those issues with my BBS tonight (it's 2:40 AM   
    SD> and I need to be at the VA by noon for an audiology appointment).   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Blowout Rib-Eye   
    Categories: Five, Beef   
         Yield: 4 servings   
      
     2 1/2 lb Bone-in rib-eye; 2" to 3"   
              - thick   
              Salt & black pepper   
      
     Prepare a charcoal or gas grill for indirect cooking so   
     that one section of the grate is quite hot and there is   
     no heat under the other part. (Or put a dry cast-iron   
     skillet in the oven and turn the heat to 325ºF/165ºC) If   
     the steak is floppy (and the butcher hasn’t done it   
     already), tie a string horizontally around it to help it   
     cook evenly. Rub the meat and bone on all sides with   
     salt and pepper, and let it come to room temperature.   
      
     Put the steak on the cool side of the grill (or in the   
     hot pan) so that the bone is toward the hot side. Cover,   
     and cook until it releases evenly from the grates or pan   
     and has an internal temperature of about 100ºF/38ºC, 5   
     to 15 minutes, depending on the thickness of the cut and   
     the heat of the grill.   
      
     Move the steak to the hot part of the grill, and cook,   
     undisturbed, until it sears and releases easily, 2 to 5   
     minutes. (If indoors, transfer the skillet to the stove   
     over medium-high heat.) Repeat with the other side,   
     cooking it to one stage before your desired doneness. If   
     you want truly rare, remove the steak when its interior   
     measures 125ºF/52ºC, or even a little bit less; for   
     medium-rare, 135ºF/57ºC is about right. Let the rib-eye   
     rest on a surface that will capture any juices for at   
     least 5 and up to 15 minutes.   
      
     Remove the string if you used one, and cut away the   
     bone. Slice as thickly or thinly as you like, and serve   
     with the meat juices and any of the sauces.   
      
     By: Mark Bittman   
      
     Yield: 4 servings   
      
     RECIPE FROM: https://cooking.nytimes.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... "Life is a zoo in a jungle." -- Peter De Vries   
   --- MultiMail/Win v0.52   
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