To George Foreman or Not to George Foreman? That is the question.
Dec. 12, 2011 6:20 pm
Updated: Jan. 31, 2012 4:28 am
I think for most there are two schools of thought when it comes to the George Foreman grill. The first being that it is as good as any other kitchen tool and is now becoming a classic standby to the outdoor or stovetop grill. The second is that it
is cheating and you should use the outdoor or stovetop grill method. Personally, I think it's an excellent standby for those of us that have children, jobs and a million errands to run.
For example, this evening my husband was held up at work. We had originally planned on using our outdoor grill with some steaks we had laid out the night before. Instead, I ended up working all day and having to pick up our daughter at daycare late because
of an accident that had shut down the highway I was taking home. So, dinner was late and I was cooking for one big person and one little person.
What did I do? I fished out the uncooked leftover chicken breast from a night ago, sprinkled it with salt and lemon-pepper and threw it on the George Foreman. For a side, I reheated two biscuits I had made for breakfast two mornings ago and heated up some
mixed frozen veggies on the stovetop. The entire meal took seven minutes. It kept my daughter happy because she ate at her normal time (for those with toddlers you know how important routine is). It kept me happy because I ate a tasty, yet simple meal and
my husband didn't have to reheat a steak plate in the microwave. Has anyone figured out how to reheat steak so it doesn't turn to leather? If you have --please let me know.
While eating this very quick and simple meal I was wondering if anyone does something a little more in depth with the George Foreman grill? If so, please post here! As much as I love the salt and slap it on method, I'd like to try more. I'd also like to
know which school of thought you come from, the first or second? I say let's get innovative! Although I do hear Ma Bott in the back of my head saying that it's cheating and that's not how
real Italians do it. My answer to her is that it is how the real everybody does it and that I think we should evolve with our cooking methods. Now I hear Ma Bott chuckling at me. Gotta love her!