[Boomer]

This is a great discussion. I am going to try that yogurt thing with the chicken breasts. Chicken, with me, is either perfect or rubber it seems. I usually poach or grill it and mostly do OK, but I am going to get out the meat thermometer for the chicken, too. That will definitely increase my odds of success.

You should see me with pork. I have a good friend who is an absolutely outstanding cook. Every time I do a pork roast, I have to call her to talk me through it. I think that is from growing up in the era when we all thought undercooked pork would give us trichinosis. My meat thermometer is my best friend when I am cooking a pork roast. But I still have to be talked into that low temperature (it seems like) when you pull it out of the oven.

And CIB, heed GG's words, if the raw fish stinks, get rid of it. If I am buying fresh fish, I always sniff it first.

(Now, please forgive me while I talk a little Cincinnati with GG. Nobody else needs to bother to read it. . . .Hey GG, I have not been to Jungle Jim's in ages, but my daughter Boomette told me awhile back that there is a really hot guy who works the fish counter there. Lots of women standing around waiting their turn, having been overcome with the sudden desire to pursue a healthy lifestyle and to learn all about fish and how to cook it. And knowing how it works at The Jungle, I bet he can suggest the perfect wine to go with each choice of fish.)

Boomer