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char grilled is lines on the meat. you can get them by turning the meat a certain way on the grill.
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What does chargrilled mean?
Describes food that is cooked over or under direct heat so that its surface becomes slightly black: chargrilled tuna steaks
How do you spell chargrilled chichen in french?
roast chicken is le poulet roti eith a hat on the o for spelling purposes
How much does a 6 piece at Chick-Fil-A cost?
Chick-Fil-A does not have a 6 piece. PRICE MEAL PRICE Item Price Meal Price 12 Piece Chick-fil-A Nuggets $4.39 $7.19 3 Piece Chicken Strips $3.29 $6.15 4 Piece Chicken Strips $4.35 $7.19 8 Piece Chick-fil-A Nuggets $2.99 $5.85 Chargrilled Chicken Club Sandwich $4.89 $7.59 Chargrilled Chicken Sandwich $3.69 $6.49 Chick-fil-A Chicken Deluxe Sandwich $3.59 $6.45 Chick-fil-A Chicken Sandwich $2.99 $5.85 Chicken Salad Sandwich $3.95 $6.69 Cool Wrap (Caesar, Chargrilled, or Spicy) $4.95 $7.89
How many calories are in a McDonald's crispy chicken sandwich?
1 Chicken Sandwich contains 290 calories 1 Chicken Deluxe Sandwich contains 310 calories 1 Chargrilled Chicken Sandwich contains 280 calories 1 Chargrilled Chicken Club Sandwich contains 380 calories 8 Chicken Nuggets contain 280 calories 1 Chick-n-Strips Salad contains 275 calories
Can you eat live snakes?
Yes, u can eat python meat. There's a local restaurant here in Mandarin, Florida that serves it chargrilled or fried. It has alot of bones and it does NOT taste like chicken but rattlesnake kinda does.
What sushi fillings are there?
"Sushi is raw fish, sliced thin." -Steve8rox No, it isn't. It's a common misconception, but sushi is seasoned rice, not raw fish. It is often served with seafood which may be uncooked, but raw fish is called 'sashimi' Sushi rolls (make) can be filled with anything you like. Really. The little sushi blocks (nigiri) can be topped with anything. A butterfly'd cooked shrimp or a slice of smoked salmon are both popular. California rolls are 'make' made with avocado, cucumber and imitation crabmeat. I quite like smoked salmon and chargrilled red pepper. Also tuna marinated in soy, ginger, lime juice for a half hour, combined with spring onions is tasty. Go crazy, try anything! Try fusions: "Chinese style" duck with hoi sin sauce, spring onions and cucumber is good as is melon and prosciutto (Italian cured ham). I hope I have inspired you to try some out!
What if the Titanic hit the iceberg head on?
It would have cracked the iceberg open! It also would have completely destroyed the bow of the ship causing a much more fast sinking. Uh...not quite. Icebergs are solid ice, and though the weight of Titanic was considerable (46,000 tons), it was maybe a fifth of the weight of the iceberg. Best case scenario would have been in which the ship collided head on and ran a short way up onto the berg, essentially beaching her. Embarrassing? Yes, but still better than killing 1500 affluent people, not to mention a 7 million dollar ship. Now the most likely scenario plays out like this: The ship hits head on, buckling in 50-80 feet max of her forward bow. That does not equate to four compartments. The rest is simple math. IF the ship can hold the weight of the water from the breach to the water line, below E deck and 4 or less compartments back, everyone wins. For some reason every post I have seen on this topic ignores a basic law of physics: water seeks its own level. If the bow goes no deeper, the water equals the ocean level outside and below the E deck wall. Extra bonus: the first two bulkheads went to C and D desk respectfully; not E deck. So there is a good chance that she wins in this scenario. Overlooked fact: If she had been allowed to collide head on, there would have been injuries and most likely casualties, and all of the officers would have been chargrilled for not actively trying to swerve out of the way. But she would have been repaired, and sailed again probably within the year. One other juicy tidbit. Ships turn faster with more water across their rudder, which means that it is possible that she could have cleared the berg, had the engines not been reversed. Chew on that one for a while. it could if a dragon shot fire at it GO SKYRIM!!!!
Choosing the Best Fast Food Salad?
Everyone knows that fast food isn’t always the healthiest choice for a meal, but there are times when the convenience and low cost are just too tough to pass up. An obvious healthy option appears to be a salad, but did you know that some fast-food salads can be just as high in calories as a double-patty burger? Here is how to choose a fast food salad wisely.The base of most fast food salads is the lettuce. The majority of restaurants choose iceberg because it is cheap and appeals to a greater number of customers. Because iceberg lettuce is mostly water, it doesn’t provide much by way of vitamins and minerals, but at least it contributes hardly any calories to the meal. When possible, choose a salad with darker greens such as spinach or romaine lettuce.The fresh vegetables on top of the lettuce are also low-calorie, nutrient-rich choices. Tomatoes, for example, contribute lycopene to the diet – an antioxidant best known for protection from prostate cancer. Some salads are also topped with fruit, such as mandarin oranges, adding immune-boosting vitamin C. When making a salad choice, try to find one with a wide variety of fresh, raw vegetables and fruits that have not been packed with syrup.The additional ingredients on fast-food salads include meat, cheese, croutons, and salad dressings. These are the items that tend to ramp up both the calorie and fat content of a salad.If choosing chicken as the protein source, remember to steer clear of those salads that describe the meat as “crispy”. This always means “fried.” Grilled is usually a better choice, but remember that the meat may not be the leanest variety and it may be brushed with butter or oil before cooking, adding more fat and calories.Croutons add crunch to a salad, but most are brushed with butter before cooking. Choose a salad with a small portion of nuts as a topping instead. While this many not decrease the calorie count, it will at least shift the fat from saturated (found in butter) to unsaturated.Cheese is another popular salad topping, but at fast-food restaurants, it is rarely a low-fat version. A portion size of cheese, which is supposed to be one ounce, is also usually not controlled. And for those with high blood pressure, cheese can add a lot of sodium to an otherwise healthy salad.The dressing is usually the salad’s greatest downfall. Creamy or oil-based dressings can add a lot of fat and calories. A serving of blue cheese dressing at Carl’s Jr. for example adds 320 calories and 34 grams of fat. Also, the portion size of salad dressing is typically very large, further increasing the calorie count. Choose a light version, and use as little as possible for flavor.Some salad suggestions:Instead of Taco Bell’s Chipotle Steak Taco Salad, which contains 900 calories and 57 grams of fat, choose the chain’s Chicken Ranch Taco Salad (Fresco Style) which comes in at 240 calories and 6 grams of fat.At McDonald’s, steer clear of the Premium Bacon Ranch Salad with Crispy Chicken (540 calories and 35 grams of fat) and instead choose the Southwest Salad with Grilled Chicken (370 calories, 12 grams of fat)Wendy’s Chicken BLT Salad with Honey Dijon Dressing has a whopping 790 calories and 53.5 grams of fat, but the Mandarin Chicken Salad (with ½ packet of the Oriental Sesame Dressing and holding the crispy noodles) contains only 395 calories and 18 grams of fat.Chick-fil-A’s Chick-n-Strips Salad with Buttermilk Ranch dressing is 780 calories and 49 grams of fat. There are two better options. The Chargrilled Chicken Garden Salad with Fat Free Honey Mustard (390 calories, 15 grams fat) or the Chargrilled Chicken & Fruit Salad with Reduced Fat Berry Balsamic Vinaigrette (360 calories, 10 grams fat)[video=]
How do you cook jack crevalle?
You don't have to do anything you shouldn't do with any other good fish you intend to eat. Step one being to immediately ice the fish alive, which does two really good things. First, it draws most of the blood into the fish's internal organs, in a survival reaction for the fish, and as a flavor enhancer for you. Never mind what you may think of a juicy beefsteak; blood doesn't do anything for a fish's flavor, or its appearance. Remember the last time you kept a fish alive on a stringer or in the livewell, and killed it with a fillet knife? Remember what a bloody mess the second fillet was compared to the first half, from which all the blood drained into the bottom side of the fish?Icing your fish alive remedies that problem almost completely. And if you've got the time, slicing through the fish's gill arches while you hold it overboard is a very quick way to get rid of all its blood before you put it on ice, or especially if you don't have any ice to put it on.The second thing ice does for a fish is make it firm, and thus ideal for slicing. Fillets from iced fish are just plain prettier and, third but not least, way less likely to breed bacteria picked up off the fish-cleaning table.You can, of course, make all kinds of fancy maneuvers with a fillet knife, slicing away the red meat on the fillet to avoid the strong flavor. I didn't with three jacks I put through the (stomach) acid test, just because I didn't want to do anything different than I ever do with other fish. Unless you count taking them to a master chef.For my test of crevalle I enlisted the help of Fort Myers chef Vollen Loucks. Vollen Loucks is not an Army-trained 94-B-20-type cook, as I was, but a guy whose pinot noir sauce could transform tongue of combat boot into haute cuisine. Besides which, Vollen will be the first to tell you he is not a real seafood lover, although that did not stop salmon from being his restaurant's biggest seller.So it was that I showed up at Vollen's back door with a half-dozen fillets of crevalle on ice. The sultry August day before, the 2- to 3-pound fish had been buzzing about in Punta Gorda Isles canals. They were bled when caught, filleted and skinned within a couple of hours of being iced, but otherwise had not been given special treatment of any kind.The first thing Vollen did was appraise the fish for texture, noting the flesh was very dense, not unlike tuna. He deboned each already ribless fillet by cutting out the pin bones almost all fish have running down the center from the head end, toward the tail. The bones are more easily felt with a fingertip than seen. For a whole-fillet presentation, the pin bones can be cut out, leaving a V-shaped notch. Or the fillet can be cut in half lengthwise before the bones are sliced away. Vollen notched two fillets and cut the others in half.Each piece of fish was seasoned with sea salt and white pepper. The first then was dredged in flour and sautéed for a minute or two per side in vegetable oil that was just beginning to smoke from high heat. In compulsive chef fashion, Vollen also threw in some smoked tomato meats and roasted red peppers, which of course were absolutely delicious, but which did not appreciably alter the flavor of the fish. Then with a big glug of white table wine (a California chardonnay), he lit up the whole mess like Disney World on the Fourth of July, deglazing the dish until the liquid was reduced to a glorious sauce.You are of course saying sure, the last thing the cat dragged in would have tasted good if it was gussied up like that. That jack sure did, even by Vollen's standards, but that was not the half of the experiment.The next fillet was simply tossed on a 90,000-B.T.U. grill that etched dark brown crisscrosses into each side, while leaving clear juice in the center. There was no stopping Vollen and his sauces, one of which was purée of prickly pears he had plucked from a cactus patch outside his back door. The artfully drizzled sauce was as vibrant to taste as it was brilliant to behold, but it served as it should have-a mere complement to the delicious flavor of the grilled jack, which we agreed was even better than that sautéed.I ate the whole fillet without coming up for air, as I had done the first, after allowing Vollen a taste. For his finale, he deep-fried the remaining pieces after they had been dipped in egg wash and breaded in cornflakes."Like everyone does crunchy grouper," Vollen said, "everyone" being the competition in his tier of the restaurant trade.With the crunchy jacks he provided two dressings-a homemade rémoulade and a mango mayonnaise-either of which was to die for if your arteries were not up to the task. Fortunately, I was too stuffed to do more than taste the combinations, both of which were splendid, as by that time we expected. What was unexpected was how unbelievably good the remaining seven pieces of fried jack were after I doggy-bagged them and ate them cold, one by one, straight out of my refrigerator over the following two days.So there you go-sautéed, chargrilled or fried crunchy, there doesn't seem to be a way to mess up a jack, save one. Back in my brief tenure as a snook guide, I had a repeat customer who was a light-tackle bluefish fanatic from Long Island.On one trip, he and his son-in-law doubled on a couple of typically ferocious jacks that would have pushed 10 pounds, after which he inquired if it might be possible to take the fish home for dinner. I knew he liked bluefish, so I noted the jacks weren't a poisonous species, but at the time I had to admit I had only tried them one way. That was smoked on a charcoal grill, after soaking the skin-on fillets in brine for 15 minutes. I didn't add that my experience had included a quantity of cold beverages that I couldn't be sure hadn't colored my opinion of the results, which I had thought were good.He thought that a reasonable risk, so I bled and iced the fish, and then made sure I got a full report on the results."Not bad," he said of the jacks, which the whole family had eaten. "But the next time, I don't think I'd soak them in brine. They were awfully bland."Read more: http://www.floridasportsman.com/2013/03/14/sportfish_jack_s_0112_eat/#ixzz2bbzoXq2h
