Steak lovers want a charred surface and a rare, even cold, center. A high-tech overfired broiler is the secret. This kind of broiler delivers tremendous heat that is both predictable and consistent. Some establishments use the underfired version, which has the advantage of searing the bits of dripping fat, which gives the meat a barbequed taste. … The disadvantage of the underfired grill is the potential for flareups, which can cause a burned spot or carbonization. Not only do these taste bad, but they are also carcinogenic. Home grills are underfired; they must be watched carefully.
Wow Faye, I didn’t think people actually did spit-takes in real life.
The position of the playfield is here identified as lying north of this open space between it and the burn, and occupying the haugh which extended west […]
Book Agent. Oh, so you are interested in farming? Isn’t that a coincidence? The Everyday Encyclopedia Of Useful Facts included a five-hundred-and-seventy-three-page volume on farm and country life. / Mr. Jordan. (Interested) It does! / Book Agent. It certainly does. I think I have some sample leaflets here. (Opens a briefcase and takes out a pamphlet with some colored pages in it) See! Here is a picture showing a group of contented little cowlets browsing by a babbling brook. / Mr. Jordan. (Puzzled) Cowlets? / Book Agent. Yes, little cows. Aren’t they dears? / Mr. Jordan. I thought you said they were cows. / Book Agent. (Laughs) Now, aren’t you the clever one, though?
