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Cooking Forum
Cooking Despair....
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<blockquote data-quote="TennesseeRains" data-source="post: 1876282" data-attributes="member: 1178"><p>Well now.</p><p></p><p>To those who don't know - although I am not color blind, I am red-green color 'deficient'.</p><p></p><p>Basically that means that I see colors - just not what everybody else does. I was always the guinea pig in middle school, high school, college, etc. about hereditary color vision 'deficiency'...</p><p></p><p>I love to eat; the doc has advised my abstaining from my love a little - but I can cook all I want!!!! I love to cook.</p><p></p><p>Because of my color vision issues, I really can't see red all that good - which meant that when I cooked a steak...I normally made it shoe leather - overcooked - the WORST thing a man could do to a fine piece of meat!!!</p><p></p><p>Over time, I adjusted and cooked by time...this posed shallanges as different cuts of meat required different amounts of heat and time...</p><p></p><p>Problem now is FISH and CHICKEN.</p><p></p><p>I just CANNOT get it down! Try as I might...no matter what I do - I either grill them too fast, or worse yet, too long...</p><p></p><p>The wife and begats 'say' it's good, but they're just trying to not hurt the feelings I don't have.</p><p></p><p>I know what good eats is...and I ain't grillin it....</p><p></p><p>Any suggestions???</p></blockquote><p></p>
[QUOTE="TennesseeRains, post: 1876282, member: 1178"] Well now. To those who don't know - although I am not color blind, I am red-green color 'deficient'. Basically that means that I see colors - just not what everybody else does. I was always the guinea pig in middle school, high school, college, etc. about hereditary color vision 'deficiency'... I love to eat; the doc has advised my abstaining from my love a little - but I can cook all I want!!!! I love to cook. Because of my color vision issues, I really can't see red all that good - which meant that when I cooked a steak...I normally made it shoe leather - overcooked - the WORST thing a man could do to a fine piece of meat!!! Over time, I adjusted and cooked by time...this posed shallanges as different cuts of meat required different amounts of heat and time... Problem now is FISH and CHICKEN. I just CANNOT get it down! Try as I might...no matter what I do - I either grill them too fast, or worse yet, too long... The wife and begats 'say' it's good, but they're just trying to not hurt the feelings I don't have. I know what good eats is...and I ain't grillin it.... Any suggestions??? [/QUOTE]
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Cooking Despair....
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