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The food flipper

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I stopped in Perkin's Appliance a couple of days ago to get a part for my washing machine (did I ever tell you I am a wiz at home repair? Good, 'cause I'm not) and noticed a small display at the register. Now just to give you yet another plug for a great business in the area, I gotta tell ya that it isn't often you find genuinely nice people who want to help you, the buyer, just out of the kindness of their hearts. If you think about it, it doesn't cost a penny for kindness. I brought the whole agitator in with me because I didn't dare to take any of it apart to get at a little "dog" to replace. The man at Perkin's was not only happy to help me replace the part, it was almost a given that he do so, just because I gave him my business. That, my friends, is the Yankee way. Anyway. this display had an odd looking "Food Flipper" that I had never seen before, hanging. Not only does it come in a short length (which is over a foot long), but long as well. The name is Super Stick and it is also made for left- or right-handed outdoor man cooking. You can either pop on over to Perkins to buy your own or order it through the Nickerson family at 207-236-7125. I tried it and, although another business carries their own rendition at a higher price and imported from another state, these are made locally and I will never go without one of these gems again. It isn't so good on burger or fish, but for steaks and chicken cooking on your grill, it can't be beat.

I mentioned man cooking. Of course it is universally known that the outdoor grill belongs to the man. I have done many articles for the female populace, so this week let's put the man behind the grill, pick up your Food Flipper and start grilling.

Simple tequila beefsteaks (now tell me that doesn't sound manly, and I don't mean the simple part)

  • 3/4 c. tequila
  • 3 T. olive oil
  • 1 T. black pepper
  • 2 t. grated lemon peel
  • 2 t. minced garlic
  • 4 NY strip steaks

Combine tequila, oil, pepper, grated lemon peel and garlic in a large plastic food bag or nonreactive bowl. Add steaks and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 2 hours or even overnight, turning occasionally. Remove steaks and drain, reserving marinade. Arrange steaks on cooking grate. Place lid on grill and cook, turning and brushing once with reserved marinade halfway through cooking time. Season to taste with salt.

And speaking of plugs, I just want to say that it is so nice to go into a local business and find people that are friendly, accommodating and helpful. Whenever I run into people that actually are that way, the first thing I want to do is go home and write about it in my column, the way life should be! Sound familiar?


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