Wednesday, April 23, 2008

Grilled Alligator Tail Roast

I got this from my partner Billy.

1 Alligator Tail Roast
1 jar Italian dressing
2 lemons
4 limes Marinate alligator tail roast overnight in Italian dressing in a zip lock bag.
Slice lemons and limes.
Prepare a grill for medium low cooking
Lay out the lemon slices on the grill and place alligator tail roast on lemon slices to cook for 12-20 minutes depending on the thickness. Before you flip the roast, lay out the lime slices in the same manner. Flip roast onto lime slices and cook until it reaches an internal temperature of 135. Allow to rest for about 15 minutes before slicing and serving.

Monday, April 21, 2008

More Fun Food Facts (yet again)

Sorry I haven't posted in a little while, but I can whip out a fun food facts with realitive ease. Today's post is in momory of Roy Kroener. I'll miss you Roy.

Dry wine is a wine that has been completely fermented, meaning that only 0.1% of the sugar remains.

Jim Delligatti, a McDonald's franchise owner in Uniontown, PA, invented the Big Mac in 1968. He originally named it the Big Mac Super Sandwich. The following year McDonald's sold it nationwide.

Peanuts are salted in the shell by boiling them in a heavily salted solution, then allowing them to dry.

There are 1,218 peanuts in a single 28 ounce jar of Jif peanut butter.

The canning process for herring was developed in Sardinia, which is why canned herrings are better known as sardines. OK, this one sounded like bunk to me, so I looked it up. While a can of sardines may indeed be herring as well as dozen other types of fish, the terms are not interchangeable. Sardines. Herring.

Americans use about 100 million pounds of tea leaves every year.

A quarter of raw potato placed in each shoe at night will keep the leather soft and the shoes smelling fresh and clean. Um.....I don't think I will try this one.

When the English colonists sat down for their first Thanksgiving dinner on February 22, 1630, an Indian chief named Quadoquina offered a deerskin bag filled with freshly popped corn. Thus popcorn made its first appearance to non-native North Americans.

There is no difference in flavor or nutritional value between brown and white eggs. Aside form color, they are identical. Most white eggs come from White Longhorns and browns come from a commercial cross of Rhode Island Reds and Barred Plymouth Rocks.

The above all comes from

Sorry. That's all I have time for today.