Question: Indoor grill

I have a small, plain, inexpensive George because I only ever cook for 2 people usually. It is
great. the grill plates don't come off, but I have not had a problem cleaning it.

"SPOONS" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all,

I'm on my first week on maintenance. Since winter is almost here and I can't go outside and grill
anymore I've started to look into some electric indoor grills. I figure it's a healthy way of
cooking. I came across all sorts of sizes, styles and brands. Just yesterday I was at Sam's Club
and saw the new stainless steel George Foreman Double Knockout Grill. What

I'd

Quoted message said:

like to know is if this is any good? Do the grill plates come off to be washed? Can I grill on all
four grill plates or only use it for contact cooking?

Any suggestions, advice would be great. If you can suggest another good grill out there I'd
appreciate it too.

Here's a web site that shows a picture of it.

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHMEP4CQAAJXB4WIKAABG4ITIOpen ↗
emId=cprod1864347&parentId=cat000090&masterId=cat000088&grandMasterId=cat311003&cmCat=&index=3&show-
Crumb=true

Quoted message said:

Here's the info about it:

George Foreman Double Knockout Grill

With more than 200 square inches of combined cooking surface, this indoor/outdoor electric grill
gives you double the capacity of previous Foreman models. The side-by-side nonstick grill plates,
each 8 1/2" x 13", are independently heated with separate temperature controls and timers,

for

Quoted message said:

simultaneously cooking foods with different heat or time requirements Floating hinges respond to
variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly, with
patented channels to carry runoff grease and fat into a separate drip tray (included). Also comes
with a specially designed spatula with "teeth" that fit grill channels. Timers adjustable to 30
minutes, with automatic

shutoff.

Quoted message said:

UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.

SPOONS lost 20 lbs on WW's on first week of maintenance.

a few years back, five maybe, my mom got us one for Christmas, it was very
inexpensive, maybe twelve dollars, it has a ceramic holder that is the
base/exterior, a metal insert that you put a little water in to catch the
grease, a heating element with the plug in attached, and a grill much like
the grate on an old fashioned charcoal grill, She bought it to see if we
were even interested in grilling, and said if we did she would get us an
expensive one later, after three months of using it we called to tell her
not to bother with the more costly one, we love this one and use it at least
two times a week, HTH, Lee
SPOONS <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all,

I'm on my first week on maintenance. Since winter is almost here and I can't go outside and grill
anymore I've started to look into some electric indoor grills. I figure it's a healthy way of
cooking. I came across all sorts of sizes, styles and brands. Just yesterday I was at Sam's Club
and saw the new stainless steel George Foreman Double Knockout Grill. What

I'd

Quoted message said:

like to know is if this is any good? Do the grill plates come off to be washed? Can I grill on all
four grill plates or only use it for contact cooking?

Any suggestions, advice would be great. If you can suggest another good grill out there I'd
appreciate it too.

Here's a web site that shows a picture of it.

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHMEPOpen ↗
4CQAAJXB4WIKAABG4ITI?itemId=cprod1864347&parentId=cat000090&masterId=cat0000
88&grandMasterId=cat311003&cmCat=&index=3&showCrumb=true

Quoted message said:

Here's the info about it:

George Foreman Double Knockout Grill

With more than 200 square inches of combined cooking surface, this indoor/outdoor electric grill
gives you double the capacity of previous Foreman models. The side-by-side nonstick grill plates,
each 8 1/2" x 13", are independently heated with separate temperature controls and timers,

for

Quoted message said:

simultaneously cooking foods with different heat or time requirements Floating hinges respond to
variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly, with
patented channels to carry runoff grease and fat into a separate drip tray (included). Also comes
with a specially designed spatula with "teeth" that fit grill channels. Timers adjustable to 30
minutes, with automatic

shutoff.

Quoted message said:

UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.

SPOONS lost 20 lbs on WW's on first week of maintenance.

I only have experience with the smaller Foreman grills, but they're a snap to clean. Just unplug the
unit and place wet paper towels on the grill, close, and let cool. Then you can just the same
papertowels to wipe the residue off the grill, another one to dry it, and you're done!

Unless of course you're like my DF and DON'T do any of the above steps until roughly every 30th
usage of the grill, in which case it's a bear to clean.

I didn't think I'd be using it nearly as much as I am, but I love it. Doesn't work well for bacon.
Surprisingly does a good job on perogies.

Amberle3

SPOONS said:

Hi all,

I'm on my first week on maintenance. Since winter is almost here and I can't go outside and grill
anymore I've started to look into some electric indoor grills. I figure it's a healthy way of
cooking. I came across all sorts of sizes, styles and brands. Just yesterday I was at Sam's Club
and saw the new stainless steel George Foreman Double Knockout Grill. What I'd like to know is if
this is any good? Do the grill plates come off to be washed? Can I grill on all four grill plates
or only use it for contact cooking?

Any suggestions, advice would be great. If you can suggest another good grill out there I'd
appreciate it too.

Here's a web site that shows a picture of it.

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHMEP4CQAAJXB4WIKAABG4ITIOpen ↗
itemId=cprod1864347&parentId=cat000090&masterId=cat000088&grandMasterId=cat311003&cmCat=&index=3&-
showCrumb=true Here's the info about it:

George Foreman Double Knockout Grill

With more than 200 square inches of combined cooking surface, this indoor/outdoor electric grill
gives you double the capacity of previous Foreman models. The side-by-side nonstick grill plates,
each 8 1/2" x 13", are independently heated with separate temperature controls and timers, for
simultaneously cooking foods with different heat or time requirements Floating hinges respond to
variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly, with
patented channels to carry runoff grease and fat into a separate drip tray (included). Also comes
with a specially designed spatula with "teeth" that fit grill channels. Timers adjustable to 30
minutes, with automatic shutoff. UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.

SPOONS lost 20 lbs on WW's on first week of maintenance.

--
Amberle3
249/221/215-minigoal/150?
Renewed my commitment to me 3/30/03

- Happy Healthy Holidays Exercise Challenge: angelfire.comhhh.htmOpen ↗
- New Year, New You Weight Loss Challenge:
angelfire.comnyny.htmOpen ↗
- Take Heart, Take Part Exercise Challenge: angelfire.comthtp.htmOpen ↗

And just why can't you grill outside in the winter? I'm in Chicago, land of the cold and wicked
winds ... grill 12 months of the year with no problems. We bought an outdoor foreman electric grill
specifically for this purpose - the weather really doesn't effect the usage. But hub has also been
known to fire up the gas grill in the sub zero temps.

My only experience with the foreman grills are that they still can produce a bit of smoke - which I
don't want to bother with in the house (nor do I want the fishy smell inside - drives me nuts for
days). Guess all indoor grills are notorious for the same, but at least the grill on my oven has a
vent fan which helps with the smoke (but is a mess to clean). My other complaint with the indoor
grills are that while they are fantastic for chicken, pork and fish - steak is horrid on them! LOL

Joyce

SPOONS said:

Hi all,

I'm on my first week on maintenance. Since winter is almost here and I can't go outside and grill
anymore I've started to look into some electric indoor grills. I figure it's a healthy way of
cooking. I came across all sorts of sizes, styles and brands. Just yesterday I was at Sam's Club
and saw the new stainless steel George Foreman Double Knockout Grill. What I'd like to know is if
this is any good? Do the grill plates come off to be washed? Can I grill on all four grill plates
or only use it for contact cooking?

Any suggestions, advice would be great. If you can suggest another good grill out there I'd
appreciate it too.

Here's a web site that shows a picture of it.

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHMEP4CQAAJXB4WIKAABG4ITIOpen ↗
temId=cprod1864347&parentId=cat000090&masterId=cat000088&grandMasterId=cat311003&cmCat=&index=3&sh-
owCrumb=true

Here's the info about it:

George Foreman Double Knockout Grill

With more than 200 square inches of combined cooking surface, this indoor/outdoor electric grill
gives you double the capacity of previous Foreman models. The side-by-side nonstick grill plates,
each 8 1/2" x 13", are independently heated with separate temperature controls and timers, for
simultaneously cooking foods with different heat or time requirements Floating hinges respond to
variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly, with
patented channels to carry runoff grease and fat into a separate drip tray (included). Also comes
with a specially designed spatula with "teeth" that fit grill channels. Timers adjustable to 30
minutes, with automatic shutoff. UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.

SPOONS lost 20 lbs on WW's on first week of maintenance.

I have the small, simple George Foreman grill.

You plug it in and it's on. You pull the plug and its off. It does have a thermastat and pilot
light. It lights when it is heating and the light goes out when it is at temperature (hot).

You place stuff on, figure out cooking time and remove and pull the plug.

Cleaning took me a while to master. I now drag the unit over to the edge of the sink and open
(when cool) and sponge off both halves and let the water run into the sink. It cleans reasonable
well this way.

I see others just wipe it clean. I'm not sure about "sanitation" that way (my former life was as a
bacteriologist) even with the heat, cooking on older food does not thrill me (G)

I do find that when using it the next time, it is already fishy smelling or meat smelling. So
clearly stuff remains a bit, at least.

But I really do like the darn thing.

I do not know if the larger/better ones have removable grill plates - that would be nice.

SPOONS said:

Hi all,

I'm on my first week on maintenance. Since winter is almost here and I can't go outside and grill
anymore I've started to look into some electric indoor grills. I figure it's a healthy way of
cooking. I came across all sorts of sizes, styles and brands. Just yesterday I was at Sam's Club
and saw the new stainless steel George Foreman Double Knockout Grill. What I'd like to know is if
this is any good? Do the grill plates come off to be washed? Can I grill on all four grill plates
or only use it for contact cooking?

Any suggestions, advice would be great. If you can suggest another good grill out there I'd
appreciate it too.

Here's a web site that shows a picture of it.

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHMEP4CQAAJXB4WIKAABG4ITIOpen ↗
temId=cprod1864347&parentId=cat000090&masterId=cat000088&grandMasterId=cat311003&cmCat=&index=3&sh-
owCrumb=true

Here's the info about it:

George Foreman Double Knockout Grill

With more than 200 square inches of combined cooking surface, this indoor/outdoor electric grill
gives you double the capacity of previous Foreman models. The side-by-side nonstick grill plates,
each 8 1/2" x 13", are independently heated with separate temperature controls and timers, for
simultaneously cooking foods with different heat or time requirements Floating hinges respond to
variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly, with
patented channels to carry runoff grease and fat into a separate drip tray (included). Also comes
with a specially designed spatula with "teeth" that fit grill channels. Timers adjustable to 30
minutes, with automatic shutoff. UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.

SPOONS lost 20 lbs on WW's on first week of maintenance.

The large outdoor electric foreman that hubby bought (looks like a kettle type grill) does have a
removeable grill plate. He just drags the surface plate in and plops it in the sink - scrubs it off
and is all set to go.

Joyce

Fred said:

I have the small, simple George Foreman grill.

You plug it in and it's on. You pull the plug and its off. It does have a thermastat and pilot
light. It lights when it is heating and the light goes out when it is at temperature (hot).

You place stuff on, figure out cooking time and remove and pull the plug.

Cleaning took me a while to master. I now drag the unit over to the edge of the sink and open (when
cool) and sponge off both halves and let the water run into the sink. It cleans reasonable well
this way.

I see others just wipe it clean. I'm not sure about "sanitation" that way (my former life was as a
bacteriologist) even with the heat, cooking on older food does not thrill me (G)

I do find that when using it the next time, it is already fishy smelling or meat smelling. So
clearly stuff remains a bit, at least.

But I really do like the darn thing.

I do not know if the larger/better ones have removable grill plates - that would be nice.

SPOONS said:

Hi all,

I'm on my first week on maintenance. Since winter is almost here and I can't go outside and grill
anymore I've started to look into some electric indoor grills. I figure it's a healthy way of
cooking. I came across all sorts of sizes, styles and brands. Just yesterday I was at Sam's Club
and saw the new stainless steel George Foreman Double Knockout Grill. What I'd like to know is if
this is any good? Do the grill plates come off to be washed? Can I grill on all four grill plates
or only use it for contact cooking?

Any suggestions, advice would be great. If you can suggest another good grill out there I'd
appreciate it too.

Here's a web site that shows a picture of it.

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHMEP4CQAAJXB4WIKAABG4ITIOpen ↗
itemId=cprod1864347&parentId=cat000090&masterId=cat000088&grandMasterId=cat311003&cmCat=&index=3&-
showCrumb=true

Here's the info about it:

George Foreman Double Knockout Grill

With more than 200 square inches of combined cooking surface, this indoor/outdoor electric grill
gives you double the capacity of previous Foreman models. The side-by-side nonstick grill plates,
each 8 1/2" x 13", are independently heated with separate temperature controls and timers, for
simultaneously cooking foods with different heat or time requirements Floating hinges respond to
variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly, with
patented channels to carry runoff grease and fat into a separate drip tray (included). Also comes
with a specially designed spatula with "teeth" that fit grill channels. Timers adjustable to 30
minutes, with automatic shutoff. UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.

SPOONS lost 20 lbs on WW's on first week of maintenance.

The way I clean mine, is when it is still hot I put a couple of wet dishcloths in there and shut it.
Those steam the 'whatever' loose, then I wipe it with a soapy one later after it cools, then a clean
wet one. Even takes off the fish smell. Easy.

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have the small, simple George Foreman grill.

You plug it in and it's on. You pull the plug and its off. It does have a thermastat and pilot
light. It lights when it is heating and the light goes out when it is at temperature (hot).

You place stuff on, figure out cooking time and remove and pull the plug.

Cleaning took me a while to master. I now drag the unit over to the edge of the sink and open
(when cool) and sponge off both halves and let the water run into the sink. It cleans reasonable
well this way.

I see others just wipe it clean. I'm not sure about "sanitation" that way (my former life was as a
bacteriologist) even with the heat, cooking on older food does not thrill me (G)

I do find that when using it the next time, it is already fishy smelling or meat smelling. So
clearly stuff remains a bit, at least.

But I really do like the darn thing.

I do not know if the larger/better ones have removable grill plates - that would be nice.

SPOONS said:

Hi all,

I'm on my first week on maintenance. Since winter is almost here and I can't go outside and grill
anymore I've started to look into some

electric

Quoted message said:

Quoted message said:

indoor grills. I figure it's a healthy way of cooking. I came across

all

Quoted message said:

Quoted message said:

sorts of sizes, styles and brands. Just yesterday I was at Sam's Club

and

Quoted message said:

Quoted message said:

saw the new stainless steel George Foreman Double Knockout Grill. What

I'd

Quoted message said:

Quoted message said:

like to know is if this is any good? Do the grill plates come off to be washed? Can I grill on
all four grill plates or only use it for contact cooking?

Any suggestions, advice would be great. If you can suggest another good grill out there I'd
appreciate it too.

Here's a web site that shows a picture of it.

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHMEOpen ↗

P4CQAAJXB4WIKAABG4ITI?itemId=cprod1864347&parentId=cat000090&masterId=cat000
088&grandMasterId=cat311003&cmCat=&index=3&showCrumb=true

Quoted message said:

Quoted message said:

Here's the info about it:

George Foreman Double Knockout Grill

With more than 200 square inches of combined cooking surface, this indoor/outdoor electric grill
gives you double the capacity of previous Foreman models. The side-by-side nonstick grill plates,
each 8 1/2" x

13",

Quoted message said:

Quoted message said:

are independently heated with separate temperature controls and timers,

for

Quoted message said:

Quoted message said:

simultaneously cooking foods with different heat or time requirements Floating hinges respond to
variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly, with
patented channels to carry runoff grease and fat into a separate drip tray (included). Also comes
with a specially designed spatula with "teeth"

that

Quoted message said:

Quoted message said:

fit grill channels. Timers adjustable to 30 minutes, with automatic

shutoff.

Quoted message said:

Quoted message said:

UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.

SPOONS lost 20 lbs on WW's on first week of maintenance.

Thanks for that info. It may be a bit large for my needs. I have a weber kettle outside. But my
small one was too constrained to make sword fish for two at one time the other night. But since the
steaks were of uneven thickness, I decided that they needed to be cooked separately anyway. So we
shared the thicker one and put the thinner on and then both decided, we had had enough anyway and so
I had sword fish for the next night.

Actually, had a lot of fish last week. Sushi 3 times, pickled herring twice, shrimp once or twice
and swordfish. There was also a bit of leg of lamb tucked in somewhere.

Joyce said:

The large outdoor electric foreman that hubby bought (looks like a kettle type grill) does have a
removeable grill plate. He just drags the surface plate in and plops it in the sink - scrubs it off
and is all set to go.

Joyce

Fred said:

I have the small, simple George Foreman grill.

You plug it in and it's on. You pull the plug and its off. It does have a thermastat and pilot
light. It lights when it is heating and the light goes out when it is at temperature (hot).

You place stuff on, figure out cooking time and remove and pull the plug.

Cleaning took me a while to master. I now drag the unit over to the edge of the sink and open
(when cool) and sponge off both halves and let the water run into the sink. It cleans reasonable
well this way.

I see others just wipe it clean. I'm not sure about "sanitation" that way (my former life was as a
bacteriologist) even with the heat, cooking on older food does not thrill me (G)

I do find that when using it the next time, it is already fishy smelling or meat smelling. So
clearly stuff remains a bit, at least.

But I really do like the darn thing.

I do not know if the larger/better ones have removable grill plates - that would be nice.

SPOONS said:

Hi all,

I'm on my first week on maintenance. Since winter is almost here and I can't go outside and grill
anymore I've started to look into some electric indoor grills. I figure it's a healthy way of
cooking. I came across all sorts of sizes, styles and brands. Just yesterday I was at Sam's Club
and saw the new stainless steel George Foreman Double Knockout Grill. What I'd like to know is if
this is any good? Do the grill plates come off to be washed? Can I grill on all four grill plates
or only use it for contact cooking?

Any suggestions, advice would be great. If you can suggest another good grill out there I'd
appreciate it too.

Here's a web site that shows a picture of it.

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHMEP4CQAAJXB4WIKAABG4ITIOpen ↗
?itemId=cprod1864347&parentId=cat000090&masterId=cat000088&grandMasterId=cat311003&cmCat=&index=-
3&showCrumb=true

Here's the info about it:

George Foreman Double Knockout Grill

With more than 200 square inches of combined cooking surface, this indoor/outdoor electric grill
gives you double the capacity of previous Foreman models. The side-by-side nonstick grill plates,
each 8 1/2" x 13", are independently heated with separate temperature controls and timers, for
simultaneously cooking foods with different heat or time requirements Floating hinges respond to
variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly, with
patented channels to carry runoff grease and fat into a separate drip tray (included). Also comes
with a specially designed spatula with "teeth" that fit grill channels. Timers adjustable to 30
minutes, with automatic shutoff. UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.

SPOONS lost 20 lbs on WW's on first week of maintenance.

On Wed, 10 Dec 2003 22:05:55 GMT, "Lesanne" <[email hidden]>

Quoted message said:

The way I clean mine, is when it is still hot I put a couple of wet dishcloths in there and shut
it. Those steam the 'whatever' loose, then I wipe it with a soapy one later after it cools, then a
clean wet one. Even takes off the fish smell. Easy.

I have an indoor, double thingy one, with timer and thermostat. I clean it in much the same way as
lesanne. Wipe while hot to get most stuff off then clean it when it cools a bit. Maybe I'm not as
fussy as some when it comes to cleaning it?

On the other hand I've been having a running battle with the local supermarket to try to get them to
clean up their act. They are always mixing cooked and uncooked meat in the same display. The manager
was scathing about it. He said that I probably loaded my fridge in a similar fashion. "yes" I said,
"but I can only kill me and my family. You can kill the whole neighbourhood". I won that round 🙂
And he did get a kid to move the stuff, but even after several 'discussions' it still happens. He
claims the local food inspector is happy with it. Presumably the local food inspector doesn't get
his groceries there!

Ray
--
rmnsuk overall - 273/210/182

Sounds like a number of folks make an effort when the thing is still warm/hot. I may consider that.
I probably got fishy water inside with my method and when it heats, it smells (G)

Lesanne said:

The way I clean mine, is when it is still hot I put a couple of wet dishcloths in there and shut
it. Those steam the 'whatever' loose, then I wipe it with a soapy one later after it cools, then a
clean wet one. Even takes off the fish smell. Easy.

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have the small, simple George Foreman grill.

You plug it in and it's on. You pull the plug and its off. It does have a thermastat and pilot
light. It lights when it is heating and the light goes out when it is at temperature (hot).

You place stuff on, figure out cooking time and remove and pull the plug.

Cleaning took me a while to master. I now drag the unit over to the edge of the sink and open
(when cool) and sponge off both halves and let the water run into the sink. It cleans reasonable
well this way.

I see others just wipe it clean. I'm not sure about "sanitation" that way (my former life was as
a bacteriologist) even with the heat, cooking on older food does not thrill me (G)

I do find that when using it the next time, it is already fishy smelling or meat smelling. So
clearly stuff remains a bit, at least.

But I really do like the darn thing.

I do not know if the larger/better ones have removable grill plates - that would be nice.

SPOONS said:

Hi all,

I'm on my first week on maintenance. Since winter is almost here and I can't go outside and
grill anymore I've started to look into some

electric

Quoted message said:

Quoted message said:

indoor grills. I figure it's a healthy way of cooking. I came across

all

Quoted message said:

Quoted message said:

sorts of sizes, styles and brands. Just yesterday I was at Sam's Club

and

Quoted message said:

Quoted message said:

saw the new stainless steel George Foreman Double Knockout Grill. What

I'd

Quoted message said:

Quoted message said:

like to know is if this is any good? Do the grill plates come off to be washed? Can I grill on
all four grill plates or only use it for contact cooking?

Any suggestions, advice would be great. If you can suggest another good grill out there I'd
appreciate it too.

Here's a web site that shows a picture of it.

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHMEOpen ↗

P4CQAAJXB4WIKAABG4ITI?itemId=cprod1864347&parentId=cat000090&masterId=cat000
088&grandMasterId=cat311003&cmCat=&index=3&showCrumb=true

Quoted message said:

Quoted message said:

Here's the info about it:

George Foreman Double Knockout Grill

With more than 200 square inches of combined cooking surface, this indoor/outdoor electric grill
gives you double the capacity of previous Foreman models. The side-by-side nonstick grill
plates, each 8 1/2" x

13",

Quoted message said:

Quoted message said:

are independently heated with separate temperature controls and timers,

for

Quoted message said:

Quoted message said:

simultaneously cooking foods with different heat or time requirements Floating hinges respond to
variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly, with
patented channels to carry runoff grease and fat into a separate drip tray (included). Also
comes with a specially designed spatula with "teeth"

that

Quoted message said:

Quoted message said:

fit grill channels. Timers adjustable to 30 minutes, with automatic

shutoff.

Quoted message said:

Quoted message said:

UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.

SPOONS lost 20 lbs on WW's on first week of maintenance.

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Thanks for that info. It may be a bit large for my needs. I have a weber kettle outside. But my
small one was too constrained to make sword fish for two at one time the other night. But since
the steaks were of uneven thickness, I decided that they needed to be cooked separately anyway. So
we shared the thicker one and put the thinner on and then both decided, we had had enough anyway
and so I had sword fish for the next night.

I've often thought I'd like to try some different types of fish. We see mostly salmon, cod and
halibut here. Sword fish sounds interesting. My sister was in Eastern Canada (Prince Edward Island &
New Brunswick) in August and they tried fresh tuna for the first time. They thought it was great.

Quoted message said:

Actually, had a lot of fish last week. Sushi 3 times, pickled herring twice, shrimp once or twice
and swordfish. There was also a bit of leg of lamb tucked in somewhere.

Well fish is good for you, shrimp maybe not so much if you're watching your cholesterol, but it is
low in points. I figure for the amount of shrimp I eat I can afford to NOT avoid it because of
cholesterol. Would prefer to give up something like eggs or liver.

I've tried lamb a couple of times, but didn't really care for it.

Quoted message said:

Joyce said:

The large outdoor electric foreman that hubby bought (looks like a kettle

type

Quoted message said:

Quoted message said:

grill) does have a removeable grill plate. He just drags the surface

plate in and

Quoted message said:

Quoted message said:

plops it in the sink - scrubs it off and is all set to go.

Joyce

On Tue, 09 Dec 2003 19:52:37 -0800, Fred <[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

I have the small, simple George Foreman grill.

You plug it in and it's on. You pull the plug and its off. It does have a thermastat and pilot
light. It lights when it is heating and the light goes out when it is at temperature (hot).

You place stuff on, figure out cooking time and remove and pull the plug.

Cleaning took me a while to master. I now drag the unit over to the edge of the sink and open
(when cool) and sponge off both halves and let the water run into the sink. It cleans reasonable
well this way.

I see others just wipe it clean. I'm not sure about "sanitation" that way (my former life was as
a bacteriologist) even with the heat, cooking on older food does not thrill me (G)

I do find that when using it the next time, it is already fishy smelling or meat smelling. So
clearly stuff remains a bit, at least.

But I really do like the darn thing.

I do not know if the larger/better ones have removable grill plates - that would be nice.

On Tue, 09 Dec 2003 12:20:10 GMT, "SPOONS" <[email hidden]> wrote:

>Hi all,
>
>I'm on my first week on maintenance. Since winter is almost here and I can't go outside and
>grill anymore I've started to look into some

electric

Quoted message said:

Quoted message said:

Quoted message said:

>indoor grills. I figure it's a healthy way of cooking. I came across

all

Quoted message said:

Quoted message said:

Quoted message said:

>sorts of sizes, styles and brands. Just yesterday I was at Sam's Club

and

Quoted message said:

Quoted message said:

Quoted message said:

>saw the new stainless steel George Foreman Double Knockout Grill. What

I'd

Quoted message said:

Quoted message said:

Quoted message said:

>like to know is if this is any good? Do the grill plates come off to

be

Quoted message said:

Quoted message said:

Quoted message said:

>washed? Can I grill on all four grill plates or only use it for

contact

Quoted message said:

Quoted message said:

Quoted message said:

>cooking?
>
>Any suggestions, advice would be great. If you can suggest another

good

Quoted message said:

Quoted message said:

Quoted message said:

>grill out there I'd appreciate it too.
>
>Here's a web site that shows a picture of it.
>

Quoted message said:

Quoted message said:

chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHOpen ↗

MEP4CQAAJXB4WIKAABG4ITI?itemId=cprod1864347&parentId=cat000090&masterId=cat0
00088&grandMasterId=cat311003&cmCat=&index=3&showCrumb=true

Quoted message said:

Quoted message said:

Quoted message said:

>
>Here's the info about it:
>
>George Foreman Double Knockout Grill
>
>With more than 200 square inches of combined cooking surface, this indoor/outdoor electric
>grill gives you double the capacity of previous Foreman models. The side-by-side nonstick grill
>plates, each 8 1/2" x

13",

Quoted message said:

Quoted message said:

Quoted message said:

>are independently heated with separate temperature controls and timers,

for

Quoted message said:

Quoted message said:

Quoted message said:

>simultaneously cooking foods with different heat or time requirements Floating hinges respond
>to variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly,
>with patented channels to carry runoff grease and fat into a separate drip tray (included).
>Also comes with a specially designed spatula with "teeth"

that

Quoted message said:

Quoted message said:

Quoted message said:

>fit grill channels. Timers adjustable to 30 minutes, with automatic

shutoff.

Quoted message said:

Quoted message said:

Quoted message said:

>UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.
>
>
>
>SPOONS lost 20 lbs on WW's on first week of maintenance.

Ah, you have an advanced model. And I may be too fussy.

As a former bacteriologist, I can see your point of view. Go get him!
(g)

ray miller said:

Lesanne said:

The way I clean mine, is when it is still hot I put a couple of wet dishcloths in there and shut
it. Those steam the 'whatever' loose, then I wipe it with a soapy one later after it cools, then a
clean wet one. Even takes off the fish smell. Easy.

I have an indoor, double thingy one, with timer and thermostat. I clean it in much the same way as
lesanne. Wipe while hot to get most stuff off then clean it when it cools a bit. Maybe I'm not as
fussy as some when it comes to cleaning it?

On the other hand I've been having a running battle with the local supermarket to try to get them
to clean up their act. They are always mixing cooked and uncooked meat in the same display. The
manager was scathing about it. He said that I probably loaded my fridge in a similar fashion. "yes"
I said, "but I can only kill me and my family. You can kill the whole neighbourhood". I won that
round 🙂 And he did get a kid to move the stuff, but even after several 'discussions' it still
happens. He claims the local food inspector is happy with it. Presumably the local food inspector
doesn't get his groceries there!

Ray

Brenda Hammond said:

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Thanks for that info. It may be a bit large for my needs. I have a weber kettle outside. But my
small one was too constrained to make sword fish for two at one time the other night. But since
the steaks were of uneven thickness, I decided that they needed to be cooked separately anyway.
So we shared the thicker one and put the thinner on and then both decided, we had had enough
anyway and so I had sword fish for the next night.

I've often thought I'd like to try some different types of fish. We see mostly salmon, cod and
halibut here. Sword fish sounds interesting. My sister was in Eastern Canada (Prince Edward Island
& New Brunswick) in August and they tried fresh tuna for the first time. They thought it was great.

Swordfish is terrific - very meaty in texture. And I really like the flavor, too. Actually, it is
probably like halibut in having a real texture but, I guess, more fishy in flavor - halibut is
very neutral.

And I just purchased fresh tuna a Costco today. It is also a terrific fish.

Quoted message said:

Quoted message said:

Actually, had a lot of fish last week. Sushi 3 times, pickled herring twice, shrimp once or twice
and swordfish. There was also a bit of leg of lamb tucked in somewhere.

Quoted message said:

Well fish is good for you, shrimp maybe not so much if you're watching your cholesterol, but it is
low in points. I figure for the amount of shrimp I eat I can afford to NOT avoid it because of
cholesterol. Would prefer to give up something like eggs or liver.

I do need to get my blood chemistry tested. I have not had a physical since starting WW.

Quoted message said:

I've tried lamb a couple of times, but didn't really care for it.

I like it a lot. But limit it to the WW 4 oz portions when I have it. Before, I could keep slicing a
bit more, a bit more, a bit ..... (G)

Quoted message said:

Quoted message said:

Joyce said:

The large outdoor electric foreman that hubby bought (looks like a kettle

type

Quoted message said:

Quoted message said:

grill) does have a removeable grill plate. He just drags the surface

plate in and

Quoted message said:

Quoted message said:

plops it in the sink - scrubs it off and is all set to go.

Joyce

On Tue, 09 Dec 2003 19:52:37 -0800, Fred <[email hidden]>

Quoted message said:

Quoted message said:

>I have the small, simple George Foreman grill.
>
>You plug it in and it's on. You pull the plug and its off. It does have a thermastat and pilot
>light. It lights when it is heating and the light goes out when it is at temperature (hot).
>
>You place stuff on, figure out cooking time and remove and pull the plug.
>
>Cleaning took me a while to master. I now drag the unit over to the edge of the sink and open
>(when cool) and sponge off both halves and let the water run into the sink. It cleans
>reasonable well this way.
>
>I see others just wipe it clean. I'm not sure about "sanitation" that way (my former life was
>as a bacteriologist) even with the heat, cooking on older food does not thrill me (G)
>
>I do find that when using it the next time, it is already fishy smelling or meat smelling. So
>clearly stuff remains a bit, at least.
>
>But I really do like the darn thing.
>
>I do not know if the larger/better ones have removable grill plates - that would be nice.
>
>On Tue, 09 Dec 2003 12:20:10 GMT, "SPOONS" <[email hidden]> wrote:
>
>>Hi all,
>>
>>I'm on my first week on maintenance. Since winter is almost here and I can't go outside and
>>grill anymore I've started to look into some

electric

Quoted message said:

Quoted message said:

>>indoor grills. I figure it's a healthy way of cooking. I came across

all

Quoted message said:

Quoted message said:

>>sorts of sizes, styles and brands. Just yesterday I was at Sam's Club

and

Quoted message said:

Quoted message said:

>>saw the new stainless steel George Foreman Double Knockout Grill. What

I'd

Quoted message said:

Quoted message said:

>>like to know is if this is any good? Do the grill plates come off to

be

Quoted message said:

Quoted message said:

>>washed? Can I grill on all four grill plates or only use it for

contact

Quoted message said:

Quoted message said:

>>cooking?
>>
>>Any suggestions, advice would be great. If you can suggest another

good

Quoted message said:

Quoted message said:

>>grill out there I'd appreciate it too.
>>
>>Here's a web site that shows a picture of it.
>>

Quoted message said:

>chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBHOpen ↗

MEP4CQAAJXB4WIKAABG4ITI?itemId=cprod1864347&parentId=cat000090&masterId=cat0
00088&grandMasterId=cat311003&cmCat=&index=3&showCrumb=true

Quoted message said:

Quoted message said:

>>
>>Here's the info about it:
>>
>>George Foreman Double Knockout Grill
>>
>>With more than 200 square inches of combined cooking surface, this indoor/outdoor electric
>>grill gives you double the capacity of previous Foreman models. The side-by-side nonstick
>>grill plates, each 8 1/2" x

13",

Quoted message said:

Quoted message said:

>>are independently heated with separate temperature controls and timers,

for

Quoted message said:

Quoted message said:

>>simultaneously cooking foods with different heat or time requirements Floating hinges respond
>>to variations in food thickness. Unique top-and-bottom grill contact cooks quickly and evenly,
>>with patented channels to carry runoff grease and fat into a separate drip tray (included).
>>Also comes with a specially designed spatula with "teeth"

that

Quoted message said:

Quoted message said:

>>fit grill channels. Timers adjustable to 30 minutes, with automatic

shutoff.

Quoted message said:

Quoted message said:

>>UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.
>>
>>
>>
>>SPOONS lost 20 lbs on WW's on first week of maintenance.
>>

Quoted message said:

I've often thought I'd like to try some different types of fish. We see mostly salmon, cod and
halibut here. Sword fish sounds interesting. My sister was in Eastern Canada (Prince Edward Island
& New Brunswick) in August and they tried fresh tuna for the first time. They thought it was great.

My dad used to run a fish and chip shop! I got a taste for it at an early age. I'll eat almost any
fish. Best fresh 'cos it deteriorates quite quickly. Frozen fish is OK but not a patch on fresh.
Smoked haddock is among my favourites, and sea bass and river trout.

When I was in India we had Red Snapper which was lovely. Very sweet flesh. I saw it on sale in
Birmingham a few weeks ago so I may get some next time I'm there.

Quoted message said:

I've tried lamb a couple of times, but didn't really care for it.

My partner loves lamb, so I have to eat it occasionally. I prefer pork or beef. There is far too
much fat in pork or lamb for me to eat it often.

Ray
--
rmnsuk overall - 273/210/182

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Brenda Hammond said:

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Thanks for that info. It may be a bit large for my needs. I have a weber kettle outside. But my
small one was too constrained to make sword fish for two at one time the other night. But since
the steaks were of uneven thickness, I decided that they needed to be cooked separately anyway.
So we shared the thicker one and put the thinner on and then both decided, we had had enough
anyway and so I had sword fish for the next night.

I've often thought I'd like to try some different types of fish. We see mostly salmon, cod and
halibut here. Sword fish sounds interesting. My sister was in Eastern Canada (Prince Edward
Island & New Brunswick) in August and they tried fresh tuna for the first time. They thought it
was great.

Swordfish is terrific - very meaty in texture. And I really like the flavor, too. Actually, it is
probably like halibut in having a real texture but, I guess, more fishy in flavor - halibut is
very neutral.

And I just purchased fresh tuna a Costco today. It is also a terrific fish.

I've seen frozen tuna in the grocery here, but not fresh. I've been tempted to try it, perhaps I
will even though it is frozen, I'm sure it'll still be good.

Quoted message said:

Quoted message said:

Quoted message said:

Actually, had a lot of fish last week. Sushi 3 times, pickled herring twice, shrimp once or
twice and swordfish. There was also a bit of leg of lamb tucked in somewhere.

Quoted message said:

Well fish is good for you, shrimp maybe not so much if you're watching

your

Quoted message said:

Quoted message said:

cholesterol, but it is low in points. I figure for the amount of shrimp

I

Quoted message said:

Quoted message said:

eat I can afford to NOT avoid it because of cholesterol. Would prefer to give up something like
eggs or liver.

I do need to get my blood chemistry tested. I have not had a physical since starting WW.

I just had my yearly physical and bloodwork in September and everything was normal. The year before
my cholesterol was high, so I suppose my new WOL has made a difference.

Quoted message said:

Quoted message said:

I've tried lamb a couple of times, but didn't really care for it.

I like it a lot. But limit it to the WW 4 oz portions when I have it. Before, I could keep slicing
a bit more, a bit more, a bit ..... (G)

My grandmother and DH were both born in England where lamb is quite popular. I'd prefer any other
kind of meat to lamb. I don't even know how to cook it. We weren't brought up eating lamb, so never
developed a taste for it.

Quoted message said:

Quoted message said:

Quoted message said:

On Wed, 10 Dec 2003 02:26:42 -0600, Joyce <[email hidden]> wrote:

>The large outdoor electric foreman that hubby bought (looks like a

kettle

Quoted message said:

Quoted message said:

type

Quoted message said:

>grill) does have a removeable grill plate. He just drags the surface

plate in and

Quoted message said:

>plops it in the sink - scrubs it off and is all set to go.
>
>Joyce
>
>On Tue, 09 Dec 2003 19:52:37 -0800, Fred <[email hidden]>

Quoted message said:

>
>>I have the small, simple George Foreman grill.
>>
>>You plug it in and it's on. You pull the plug and its off. It does have a thermastat and
>>pilot light. It lights when it is heating and the light goes out when it is at temperature
>>(hot).
>>
>>You place stuff on, figure out cooking time and remove and pull the plug.
>>
>>Cleaning took me a while to master. I now drag the unit over to the edge of the sink and open
>>(when cool) and sponge off both halves and let the water run into the sink. It cleans
>>reasonable well this way.
>>
>>I see others just wipe it clean. I'm not sure about "sanitation"

that

Quoted message said:

Quoted message said:

Quoted message said:

>>way (my former life was as a bacteriologist) even with the heat, cooking on older food does
>>not thrill me (G)
>>
>>I do find that when using it the next time, it is already fishy smelling or meat smelling. So
>>clearly stuff remains a bit, at

least.

Quoted message said:

Quoted message said:

Quoted message said:

>>
>>But I really do like the darn thing.
>>
>>I do not know if the larger/better ones have removable grill plates - that would be nice.
>>
>>On Tue, 09 Dec 2003 12:20:10 GMT, "SPOONS" <[email hidden]> wrote:
>>
>>>Hi all,
>>>
>>>I'm on my first week on maintenance. Since winter is almost here

and I

Quoted message said:

Quoted message said:

Quoted message said:

>>>can't go outside and grill anymore I've started to look into some

electric

Quoted message said:

>>>indoor grills. I figure it's a healthy way of cooking. I came

across

Quoted message said:

Quoted message said:

all

Quoted message said:

>>>sorts of sizes, styles and brands. Just yesterday I was at Sam's

Club

Quoted message said:

Quoted message said:

and

Quoted message said:

>>>saw the new stainless steel George Foreman Double Knockout Grill.

What

Quoted message said:

Quoted message said:

I'd

Quoted message said:

>>>like to know is if this is any good? Do the grill plates come off

to

Quoted message said:

Quoted message said:

be

Quoted message said:

>>>washed? Can I grill on all four grill plates or only use it for

contact

Quoted message said:

>>>cooking?
>>>
>>>Any suggestions, advice would be great. If you can suggest another

good

Quoted message said:

>>>grill out there I'd appreciate it too.
>>>
>>>Here's a web site that shows a picture of it.
>>>

Quoted message said:

Quoted message said:

>chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBOpen ↗

H

Quoted message said:

MEP4CQAAJXB4WIKAABG4ITI?itemId=cprod1864347&parentId=cat000090&masterId=cat

0

Quoted message said:

Quoted message said:

00088&grandMasterId=cat311003&cmCat=&index=3&showCrumb=true

Quoted message said:

>>>
>>>Here's the info about it:
>>>
>>>George Foreman Double Knockout Grill
>>>
>>>With more than 200 square inches of combined cooking surface, this indoor/outdoor electric
>>>grill gives you double the capacity of

previous

Quoted message said:

Quoted message said:

Quoted message said:

>>>Foreman models. The side-by-side nonstick grill plates, each 8 1/2"

x

Quoted message said:

Quoted message said:

13",

Quoted message said:

>>>are independently heated with separate temperature controls and

timers,

Quoted message said:

Quoted message said:

for

Quoted message said:

>>>simultaneously cooking foods with different heat or time

requirements

Quoted message said:

Quoted message said:

Quoted message said:

>>>Floating hinges respond to variations in food thickness. Unique top-and-bottom grill contact
>>>cooks quickly and evenly, with patented channels to carry runoff grease and fat into a
>>>separate drip tray (included). Also comes with a specially designed spatula with

"teeth"

Quoted message said:

Quoted message said:

that

Quoted message said:

>>>fit grill channels. Timers adjustable to 30 minutes, with automatic

shutoff.

Quoted message said:

>>>UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.
>>>
>>>
>>>
>>>SPOONS lost 20 lbs on WW's on first week of maintenance.
>>>

"ray miller" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

I've often thought I'd like to try some different types of fish. We see mostly salmon, cod and
halibut here. Sword fish sounds interesting. My sister was in Eastern Canada (Prince Edward
Island & New Brunswick) in August and they tried fresh tuna for the first time. They thought it
was great.

My dad used to run a fish and chip shop! I got a taste for it at an early age. I'll eat almost any
fish. Best fresh 'cos it deteriorates quite quickly. Frozen fish is OK but not a patch on fresh.
Smoked haddock is among my favourites, and sea bass and river trout.

I grew up in a family full of fishermen, so I'm used to nice fresh out of the ocean fish/seafood and
find it difficult buying it from a store. It tastes different than it is when it's fresh.

Quoted message said:

When I was in India we had Red Snapper which was lovely. Very sweet flesh. I saw it on sale in
Birmingham a few weeks ago so I may get some next time I'm there.

We have red snapper here in southwestern BC. I wonder if it's similar to what you had in India. The
red snapper here is great too.

Quoted message said:

Quoted message said:

I've tried lamb a couple of times, but didn't really care for it.

My partner loves lamb, so I have to eat it occasionally. I prefer pork or beef. There is far too
much fat in pork or lamb for me to eat it often.

DH likes lamb, but I have never purchased it. The few times I tried it I found that it was
too fatty. Couldn't stand it! I think if it had to be on the table in our house I would be
eating veggies!

Quoted message said:

Ray
--
rmnsuk overall - 273/210/182

Mom made lamb chops and an occasional leg. One is broiled the other roasted - simple (G)

The frozen fish these days are pretty well-handled and should be okay.

Brenda Hammond said:

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Brenda Hammond said:

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...
> Thanks for that info. It may be a bit large for my needs. I have a weber kettle outside. But
> my small one was too constrained to make sword fish for two at one time the other night. But
> since the steaks were of uneven thickness, I decided that they needed to be cooked separately
> anyway. So we shared the thicker one and put the thinner on and then both decided, we had had
> enough anyway and so I had sword fish for the next night.

I've often thought I'd like to try some different types of fish. We see mostly salmon, cod and
halibut here. Sword fish sounds interesting. My sister was in Eastern Canada (Prince Edward
Island & New Brunswick) in August and they tried fresh tuna for the first time. They thought it
was great.

Swordfish is terrific - very meaty in texture. And I really like the flavor, too. Actually, it is
probably like halibut in having a real texture but, I guess, more fishy in flavor - halibut is
very neutral.

And I just purchased fresh tuna a Costco today. It is also a terrific fish.

I've seen frozen tuna in the grocery here, but not fresh. I've been tempted to try it, perhaps I
will even though it is frozen, I'm sure it'll still be good.

Quoted message said:

Quoted message said:

> Actually, had a lot of fish last week. Sushi 3 times, pickled herring twice, shrimp once or
> twice and swordfish. There was also a bit of leg of lamb tucked in somewhere.

Quoted message said:

Well fish is good for you, shrimp maybe not so much if you're watching

your

Quoted message said:

Quoted message said:

cholesterol, but it is low in points. I figure for the amount of shrimp

I

Quoted message said:

Quoted message said:

eat I can afford to NOT avoid it because of cholesterol. Would prefer to give up something like
eggs or liver.

I do need to get my blood chemistry tested. I have not had a physical since starting WW.

I just had my yearly physical and bloodwork in September and everything was normal. The year before
my cholesterol was high, so I suppose my new WOL has made a difference.

Quoted message said:

Quoted message said:

I've tried lamb a couple of times, but didn't really care for it.

I like it a lot. But limit it to the WW 4 oz portions when I have it. Before, I could keep
slicing a bit more, a bit more, a bit ..... (G)

My grandmother and DH were both born in England where lamb is quite popular. I'd prefer any other
kind of meat to lamb. I don't even know how to cook it. We weren't brought up eating lamb, so never
developed a taste for it.

Quoted message said:

Quoted message said:

>
> On Wed, 10 Dec 2003 02:26:42 -0600, Joyce <[email hidden]> wrote:
>
> >The large outdoor electric foreman that hubby bought (looks like a

kettle

Quoted message said:

Quoted message said:

type
> >grill) does have a removeable grill plate. He just drags the surface
plate in and
> >plops it in the sink - scrubs it off and is all set to go.
> >
> >Joyce
> >
> >On Tue, 09 Dec 2003 19:52:37 -0800, Fred <[email hidden]>
wrote:
> >
> >>I have the small, simple George Foreman grill.
> >>
> >>You plug it in and it's on. You pull the plug and its off. It does have a thermastat and
> >>pilot light. It lights when it is heating and the light goes out when it is at temperature
> >>(hot).
> >>
> >>You place stuff on, figure out cooking time and remove and pull the plug.
> >>
> >>Cleaning took me a while to master. I now drag the unit over to the edge of the sink and
> >>open (when cool) and sponge off both halves and let the water run into the sink. It cleans
> >>reasonable well this way.
> >>
> >>I see others just wipe it clean. I'm not sure about "sanitation"

that

Quoted message said:

Quoted message said:

> >>way (my former life was as a bacteriologist) even with the heat, cooking on older food does
> >>not thrill me (G)
> >>
> >>I do find that when using it the next time, it is already fishy smelling or meat smelling.
> >>So clearly stuff remains a bit, at

least.

Quoted message said:

Quoted message said:

> >>
> >>But I really do like the darn thing.
> >>
> >>I do not know if the larger/better ones have removable grill plates - that would be nice.
> >>
> >>On Tue, 09 Dec 2003 12:20:10 GMT, "SPOONS" <[email hidden]> wrote:
> >>
> >>>Hi all,
> >>>
> >>>I'm on my first week on maintenance. Since winter is almost here

and I

Quoted message said:

Quoted message said:

> >>>can't go outside and grill anymore I've started to look into some
electric
> >>>indoor grills. I figure it's a healthy way of cooking. I came

across

Quoted message said:

Quoted message said:

all
> >>>sorts of sizes, styles and brands. Just yesterday I was at Sam's

Club

Quoted message said:

Quoted message said:

and
> >>>saw the new stainless steel George Foreman Double Knockout Grill.

What

Quoted message said:

Quoted message said:

I'd
> >>>like to know is if this is any good? Do the grill plates come off

to

Quoted message said:

Quoted message said:

be
> >>>washed? Can I grill on all four grill plates or only use it for
contact
> >>>cooking?
> >>>
> >>>Any suggestions, advice would be great. If you can suggest another
good
> >>>grill out there I'd appreciate it too.
> >>>
> >>>Here's a web site that shows a picture of it.
> >>>
>

Quoted message said:

>>chefscatalog.comprod.jhtml;jsessionid=P5CAAZNBOpen ↗

H

Quoted message said:

MEP4CQAAJXB4WIKAABG4ITI?itemId=cprod1864347&parentId=cat000090&masterId=cat

0

Quoted message said:

Quoted message said:

00088&grandMasterId=cat311003&cmCat=&index=3&showCrumb=true
> >>>
> >>>Here's the info about it:
> >>>
> >>>George Foreman Double Knockout Grill
> >>>
> >>>With more than 200 square inches of combined cooking surface, this indoor/outdoor electric
> >>>grill gives you double the capacity of

previous

Quoted message said:

Quoted message said:

> >>>Foreman models. The side-by-side nonstick grill plates, each 8 1/2"

x

Quoted message said:

Quoted message said:

13",
> >>>are independently heated with separate temperature controls and

timers,

Quoted message said:

Quoted message said:

for
> >>>simultaneously cooking foods with different heat or time

requirements

Quoted message said:

Quoted message said:

> >>>Floating hinges respond to variations in food thickness. Unique top-and-bottom grill
> >>>contact cooks quickly and evenly, with patented channels to carry runoff grease and fat
> >>>into a separate drip tray (included). Also comes with a specially designed spatula with

"teeth"

Quoted message said:

Quoted message said:

that
> >>>fit grill channels. Timers adjustable to 30 minutes, with automatic
shutoff.
> >>>UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.
> >>>
> >>>
> >>>
> >>>SPOONS lost 20 lbs on WW's on first week of maintenance.
> >>>
>

I agree about the fresh caught fish. My dad used to go deep sea fishing all the time when I was a
kid and I was spoiled with really fresh caught salmon. I have never had any as fresh as what mom
would cook. It is all fishy tasting when it is not fresh.

Debbie

Quoted message said:

I grew up in a family full of fishermen, so I'm used to nice fresh out of the ocean fish/seafood
and find it difficult buying it from a store. It tastes different than it is when it's fresh.

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Mom made lamb chops and an occasional leg. One is broiled the other roasted - simple (G)

The frozen fish these days are pretty well-handled and should be okay.

Yeah, I figured so. I've looked at the frozen tuna several times, but haven't been able to convince
myself to try it yet. I guess what I should do is ask DH if he'll eat it before I buy it (they are
fairly large pieces). He's fairly picky when it comes to food. Surprising when you consider his
recipe for spaghetti sauce.

Quoted message said:

Brenda Hammond said:

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Wed, 10 Dec 2003 20:04:04 -0800, "Brenda Hammond" <[email hidden]> wrote:

>
>"Fred" <[email hidden]> wrote in message
>"]news:[email hidden]...
>> Thanks for that info. It may be a bit large for my needs. I have a weber kettle outside. But
>> my small one was too constrained to make sword fish for two at one time the other night. But
>> since the

steaks

Quoted message said:

Quoted message said:

Quoted message said:

>> were of uneven thickness, I decided that they needed to be cooked separately anyway. So we
>> shared the thicker one and put the thinner on and then both decided, we had had enough
>> anyway and so I had

sword

Quoted message said:

Quoted message said:

Quoted message said:

>> fish for the next night.
>
>I've often thought I'd like to try some different types of fish. We

see

Quoted message said:

Quoted message said:

Quoted message said:

>mostly salmon, cod and halibut here. Sword fish sounds interesting.

My

Quoted message said:

Quoted message said:

Quoted message said:

>sister was in Eastern Canada (Prince Edward Island & New Brunswick) in August and they tried
>fresh tuna for the first time. They thought it

was

Quoted message said:

Quoted message said:

Quoted message said:

>great.

Swordfish is terrific - very meaty in texture. And I really like the flavor, too. Actually, it
is probably like halibut in having a real texture but, I guess, more fishy in flavor - halibut
is very neutral.

And I just purchased fresh tuna a Costco today. It is also a terrific fish.

I've seen frozen tuna in the grocery here, but not fresh. I've been

tempted

Quoted message said:

Quoted message said:

to try it, perhaps I will even though it is frozen, I'm sure it'll still

be

Quoted message said:

Quoted message said:

good.

Quoted message said:

>> Actually, had a lot of fish last week. Sushi 3 times, pickled

herring

Quoted message said:

Quoted message said:

Quoted message said:

>> twice, shrimp once or twice and swordfish. There was also a bit of leg of lamb tucked in
>> somewhere.

>Well fish is good for you, shrimp maybe not so much if you're watching

your

Quoted message said:

>cholesterol, but it is low in points. I figure for the amount of

shrimp

Quoted message said:

Quoted message said:

I

Quoted message said:

>eat I can afford to NOT avoid it because of cholesterol. Would prefer

to

Quoted message said:

Quoted message said:

Quoted message said:

>give up something like eggs or liver.

I do need to get my blood chemistry tested. I have not had a physical since starting WW.

I just had my yearly physical and bloodwork in September and everything

was

Quoted message said:

Quoted message said:

normal. The year before my cholesterol was high, so I suppose my new WOL has made a difference.

Quoted message said:

>I've tried lamb a couple of times, but didn't really care for it.

I like it a lot. But limit it to the WW 4 oz portions when I have it. Before, I could keep
slicing a bit more, a bit more, a bit ..... (G)

My grandmother and DH were both born in England where lamb is quite

popular.

Quoted message said:

Quoted message said:

I'd prefer any other kind of meat to lamb. I don't even know how to cook it. We weren't brought
up eating lamb, so never developed a taste for

it.

Quoted message said:

Quoted message said:

Quoted message said:

>>
>> On Wed, 10 Dec 2003 02:26:42 -0600, Joyce <[email hidden]> wrote:
>>
>> >The large outdoor electric foreman that hubby bought (looks like a

kettle

Quoted message said:

>type
>> >grill) does have a removeable grill plate. He just drags the

surface

Quoted message said:

Quoted message said:

Quoted message said:

>plate in and
>> >plops it in the sink - scrubs it off and is all set to go.
>> >
>> >Joyce
>> >
>> >On Tue, 09 Dec 2003 19:52:37 -0800, Fred

<[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

>wrote:
>> >
>> >>I have the small, simple George Foreman grill.
>> >>
>> >>You plug it in and it's on. You pull the plug and its off. It

does

Quoted message said:

Quoted message said:

Quoted message said:

>> >>have a thermastat and pilot light. It lights when it is heating

and

Quoted message said:

Quoted message said:

Quoted message said:

>> >>the light goes out when it is at temperature (hot).
>> >>
>> >>You place stuff on, figure out cooking time and remove and pull

the

Quoted message said:

Quoted message said:

Quoted message said:

>> >>plug.
>> >>
>> >>Cleaning took me a while to master. I now drag the unit over to

the

Quoted message said:

Quoted message said:

Quoted message said:

>> >>edge of the sink and open (when cool) and sponge off both halves

and

Quoted message said:

Quoted message said:

Quoted message said:

>> >>let the water run into the sink. It cleans reasonable well this

way.

Quoted message said:

Quoted message said:

Quoted message said:

>> >>
>> >>I see others just wipe it clean. I'm not sure about "sanitation"

that

Quoted message said:

>> >>way (my former life was as a bacteriologist) even with the heat, cooking on older food
>> >>does not thrill me (G)
>> >>
>> >>I do find that when using it the next time, it is already fishy smelling or meat smelling.
>> >>So clearly stuff remains a bit, at

least.

Quoted message said:

>> >>
>> >>But I really do like the darn thing.
>> >>
>> >>I do not know if the larger/better ones have removable grill

plates -

Quoted message said:

Quoted message said:

Quoted message said:

>> >>that would be nice.
>> >>
>> >>On Tue, 09 Dec 2003 12:20:10 GMT, "SPOONS" <[email hidden]> wrote:
>> >>
>> >>>Hi all,
>> >>>
>> >>>I'm on my first week on maintenance. Since winter is almost here

and I

Quoted message said:

>> >>>can't go outside and grill anymore I've started to look into some
>electric
>> >>>indoor grills. I figure it's a healthy way of cooking. I came

across

Quoted message said:

>all
>> >>>sorts of sizes, styles and brands. Just yesterday I was at Sam's

Club

Quoted message said:

>and
>> >>>saw the new stainless steel George Foreman Double Knockout Grill.

What

Quoted message said:

>I'd
>> >>>like to know is if this is any good? Do the grill plates come

off

Quoted message said:

Quoted message said:

to

Quoted message said:

>be
>> >>>washed? Can I grill on all four grill plates or only use it for
>contact
>> >>>cooking?
>> >>>
>> >>>Any suggestions, advice would be great. If you can suggest

another

Quoted message said:

Quoted message said:

Quoted message said:

>good
>> >>>grill out there I'd appreciate it too.
>> >>>
>> >>>Here's a web site that shows a picture of it.
>> >>>
>>

Quoted message said:

Quoted message said:

>>chefscatalog.comprod.jhtml;jsessionid=P5CAAZNOpen ↗

B

Quoted message said:

Quoted message said:

H

Quoted message said:

Quoted message said:

MEP4CQAAJXB4WIKAABG4ITI?itemId=cprod1864347&parentId=cat000090&masterId=ca

t

Quoted message said:

Quoted message said:

0

Quoted message said:

>00088&grandMasterId=cat311003&cmCat=&index=3&showCrumb=true
>> >>>
>> >>>Here's the info about it:
>> >>>
>> >>>George Foreman Double Knockout Grill
>> >>>
>> >>>With more than 200 square inches of combined cooking surface,

this

Quoted message said:

Quoted message said:

Quoted message said:

>> >>>indoor/outdoor electric grill gives you double the capacity of

previous

Quoted message said:

>> >>>Foreman models. The side-by-side nonstick grill plates, each 8

1/2"

Quoted message said:

Quoted message said:

x

Quoted message said:

>13",
>> >>>are independently heated with separate temperature controls and

timers,

Quoted message said:

>for
>> >>>simultaneously cooking foods with different heat or time

requirements

Quoted message said:

>> >>>Floating hinges respond to variations in food thickness. Unique top-and-bottom grill
>> >>>contact cooks quickly and evenly, with

patented

Quoted message said:

Quoted message said:

Quoted message said:

>> >>>channels to carry runoff grease and fat into a separate drip tray (included). Also comes
>> >>>with a specially designed spatula with

"teeth"

Quoted message said:

>that
>> >>>fit grill channels. Timers adjustable to 30 minutes, with

automatic

Quoted message said:

Quoted message said:

Quoted message said:

>shutoff.
>> >>>UL* approved. 1500 watts. 23"W x 19 1/2"D x 6"H.
>> >>>
>> >>>
>> >>>
>> >>>SPOONS lost 20 lbs on WW's on first week of maintenance.
>> >>>
>>
>