Ant wrote on Aug 22, 2010, 00:06:

Hoop wrote on Aug 22, 2010, 00:02:
Thank you for all your thoughts and yes she had a pampered life.

I think its appropriate to post this news here as she was one of a few moggies to of slept through the real time progression of the first person shooter:)

I think she preferred sleeping over the quake 2 blips and beeps.

Even when you played your games loud with bass?

Hoop wrote on Aug 22, 2010, 00:02:
Thank you for all your thoughts and yes she had a pampered life.

I think its appropriate to post this news here as she was one of a few moggies to of slept through the real time progression of the first person shooter:)

I think she preferred sleeping over the quake 2 blips and beeps.

Hoop wrote on Aug 21, 2010, 13:34:
I had to put my cat of 17yrs down on Friday.
Ugh..... feel as though I have been kicked in the stomach.
Bye bye Sparkles.

http://img842.imageshack.us/img842/8654/img0154jpgmedium.jpg

Hoop wrote on Aug 21, 2010, 13:34:
I had to put my cat of 17yrs down on Friday.
Ugh..... feel as though I have been kicked in the stomach.
Bye bye Sparkles.

Fool wrote on Aug 21, 2010, 13:34:
I just learned how to brine chicken breasts for grilling. If you have a few hours (or overnight) to soak the chicken in a bowl of salt water you will be amazed at how juicy the chicken breasts will be. I do it when I grill and when I fry, its a huge difference.

Jim

The Cook’s Illustrated recipe is really easy – 1 quart of water, 1/4 cup of table salt (or 1/2 cup of kosher salt) and 1/2 cup of sugar per pound of meat. Using those proportions, I mixed up three quarts of brine and stirred to dissolve the salt and sugar into solution. I also crushed a few cloves of garlic, chopped some tarragon and sliced up some lemon, eager to add some flavor during the soaking process. I added the chicken to the brine and then sunk a pot lid on top of the chicken to ensure that it stayed submerged and absorbed as much brine as possible.

The simplicity of the Cook’s Illustrated brine is one of its great strengths. The other is the relatively short period of time required to achieve the benefits of the brine. While some recipes direct you to let the meat soak overnight, this one recommends only 1 hour per pound of meat, at least 30 minutes and not more than 8 hours. I left the chicken to soak for a good five hours before pulling it out of the brine (all of which, including the lemons, I immediately discarded) and setting it to air dry in the refrigerator for about an hour and a half.