That makes it much easier for the younger/poorer demographic on here to have the former but not the latter. I love my giant ceramic wok. As a result, this set will appeal to a wide array of golfers and handicaps. Even sprinkling on kosher salt and letting it sit for 30 minutes will make a huge difference. If you’ve never cooked steak before, it can be a little intimidating. I don't know what is in it, but it tends to get tacky or gummy and is a pain to clean out afterward. Cast irons have many different structures each one caused by a different cooling rate, additives and different heat treatments. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. This new line of cast iron cookware from Lodge is clearly trying to capitalize on the renewed interest in vintage-style cast iron, especially now that the market has become crowded with startups attempting to revive the old cast iron standards of lighter weight and smoother surfaces. A cast-iron skillet is great for everything from searing a T-bone to roasting a chicken, and it will become naturally nonstick over time. One of the all-around best cast iron skillets you can buy today is the Lodge Skillet, which excels both in value and performance. View access options below. http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html. The casting process: When a golf iron is cast, the metal used to make the iron is heated to its melting point, becoming a liquid.It is then poured into molds of the iron heads. When you're done with the chicken make a pan sauce, it makes the chicken great on its own! Lemon/garlic dry blend on butterflied boneless breasts. No real risk of Teflon in your food, or having to buy another pan. Don't use Pam or anything of that sort on cast iron. The act of crisping the skin also causes it to tighten and release from the bottom. Although the cast iron cookware trend continues to grow, such cookware is far from new. It's fucking amazing. Flip all of the breasts browned sides up (*bonus step below). Enameled Cast Iron Care and Cleaning The rest of the FAQ is fairly bare iron specific so /u/fuzzyfractal42 wrote a nice primer on enameled cast iron We'll be making this a sticky at the top of the subreddit and will continue to add onto it as required! Do you have an oven? I was going to serve a side salad with it. For searing, I would probably stick with cast iron or carbon steel. You don't need the pan to be screaming hot unless you're trying to get a quick sear on something like a rare/medium rare steak or shrimp. When I transfer my meat to the tin foil I keep it flat and avoid dumping juices into the pan. I went all clad and love them, I read the tramontina try ply are 90% as good for less money. Wearing mitts, take out the dish and voila! This might look like a lot of work but you get use to it and you'll be pleasantly surprised at the quality of the meat. You do not need to use power tools on cast iron. I have and love both. Wife got bit by the baking bug today and whipped up a homemade pan brownie in the #6 Wagner. Simply because family members abused the crap out of the non-stick ones. ._3gbb_EMFXxTYrxDZ2kusIp{margin-bottom:24px;text-transform:uppercase;width:100%}._3gbb_EMFXxTYrxDZ2kusIp:last-child{margin-bottom:10px} The cheapest no-name China-made thing you find at your local grocery store is for all intents and purposes just as good as the fanciest Burough Furnace skillets. Something like this one, works great, easy to clean, easier than even teflon. Who around here does? Though the lofts of the forged irons are weaker, compare to cast irons. Cooking with cast iron pans can be tricky. And the chicken was very dry. This milling provided a very smooth, non-stick surface. Cast iron is cast iron. It is also heavy enough to be hard to use for things that require pan movement like a saute or a flambee. University of Manchester and UMIST, Manchester Materials Science Centre, Grosvenor Street, Manchester, UK, M1 7HS. So what helps with cast iron and any cooking of meat is to allow the meat to come up to full room temperature before cooking. Like congrats, that's awesome for you, but really only in a sense that it's a challenge. You can't solve all your problems with just one kind of tool. Abrasion resistant 7. You previously purchased this … Lodge is an American company known for its affordable cast … It always gets you juicier, more flavorful chicken. I also added just a little bit of sugar to the dressing to further offset the sour chicken. Hence casting is the most used fabrication technique for these alloys. Brine your chicken. ._2JU2WQDzn5pAlpxqChbxr7{height:16px;margin-right:8px;width:16px}._3E45je-29yDjfFqFcLCXyH{margin-top:16px}._13YtS_rCnVZG1ns2xaCalg{font-family:Noto Sans,Arial,sans-serif;font-size:14px;font-weight:400;line-height:18px;display:-ms-flexbox;display:flex}._1m5fPZN4q3vKVg9SgU43u2{margin-top:12px}._17A-IdW3j1_fI_pN-8tMV-{display:inline-block;margin-bottom:8px;margin-right:5px}._5MIPBF8A9vXwwXFumpGqY{border-radius:20px;font-size:12px;font-weight:500;letter-spacing:0;line-height:16px;padding:3px 10px;text-transform:none}._5MIPBF8A9vXwwXFumpGqY:focus{outline:unset} Can you tell where my coils are? Special Honors. I was more hopeful than optimistic, but it tasted absolutely aMAZing. How to Store Cast Iron. (Feel free to put it in ziploc if your afraid of bugs. I like to buy micro fiber cleaning clothes and after rinsing the meat dab it with one cloth and then wrap it in another cloth. Cast iron is nice for some things (e.g. ... Reddit; Wechat; Get access to the full version of this article. If you want to sear the outside of a steak but leave it rare you need high heat. I took a thermal camera shot of my pan on my electric range. Then but kick the heat down a little after a minute so that you don't cook to fast. Besides long braises or simmers with acid, it is totally fine in cast iron. Ductile 3. Happy prepping! It’s well suited when you’re feeding a family, since it’s able to hold three New York strip steaks, or six fried eggs, or more than 11 cups of liquid at a time. The Theory: Metal is metal, cast iron is cast iron, the new stuff is no different than the old Wagner and Griswold pans from early 20th century that people fetishize. it depends on what you cook, and this is Reddit, so everyone's cooking a lot of steaks and grilled cheeses. If I could only pick one material stainless clad would be my choice for absolutely everything. They will all last a life time. Wearing mitts, take out the dish and voila! You don't, and shouldn't, need to use your self cleaning oven or a fire. Ever made deep dish pizza in one? Good things about it: Very, very, very heavy and as a result it has a lot of thermal mass. High-Silicon Cast Irons. Cost and durability are big reasons. Cast Irons. /*# sourceMappingURL=https://www.redditstatic.com/desktop2x/chunkCSS/ReredditLink.f7b66a91705891e84a09.css.map*/You might consider getting enameled cast iron if you're not down with non-stick pans or want the same kind of heating conductivity without the hassle of seasoning. They ended up with this thick blackened crust where the chicken touched the pan. That being said I love my current set up with my all-clad tri-ply fry pan and my enamel coated cast iron Dutch Oven and skillet. White 5. Beyond that, it's a kitchen powerhouse. You can totally use it for acidic stuff, but you might have to re-season more often. apparently not anymore ! Bad things about it: Very, very, very heavy with a lot of thermal mass. 10 This handy cooking tool features a relatively light weight and a smooth, naturally nonstick surface. flip as needed. a cast iron pan would be fun but not really neccessary. Personally I went through (3) non-stick pans in a 2 year period, before I moved to a 12" cast iron pan as the primary one. This is a space to discuss all things about meal prepping. i think a lot of people learn about what cast iron can do and then just stop learning, and assume they've cracked the code of How To Cook Good without considering whether their particular use case extends to all circumstances. I don't get the fascination with eggs in a cast iron skillet. It’s the at-home work you do to turn a cast iron pan into an heirloom, and it’s as important for your cooking as the iron your pan is made from. Cast iron can be non-stick (or at least sorta non-stick). So while I was wondering what I was going to do with the chicken, I started making the salad. But for many, cast irons remain these neglected pieces of cookware because they seem like too much work, or easy to ruin. But make sure it’s dry! Basically lower the heat, start to get a feel for your stoves temperature and how your cast iron responds (a thermometer will help, but trial and error might be a better learning tool), and figure out how to make that chicken that is done in the middle, but gives you a good outer layer while still being moist. The pan was cleaned and oiled/heated a week before I used it. Roy Elliott. New comments cannot be posted and votes cannot be cast, More posts from the MealPrepSunday community. Heat the pan for about ten minutes before putting your chicken on it. ClubTester’s take … Tonight’s dinner was salmon patties with a mayo, capers, mustard and lemon juice dipping sauce NOTE: The wait time is important! Alloys with this carbon content melt at lower temperatures than steels i.e. It heats up faster and is lighter, but the surface scratches easily. Don't wait too long either for the burning concern. My second rule of Cast Iron. Any iron of the same degree (cast or forged) will go the similar distance. If you get a cast iron pan good and hot and then drop something relatively big, cold, and wet into it like a steak it will lose a lot less heat (and transfer a lot more heat) than a thin aluminum or steel pan. /r/MealPrepSunday is a subreddit dedicated to meal prepping. Cast Iron is what I would consider a "specialty piece" used for certain tasks. Leave in fridge for more dethawing. Put the entire cast iron dish in the oven and bake for roughly 30 minutes or until the temperature shows as done. Takes an hour to cook tho. Cast iron is good at a lot of things and if I lived someplace and I could only have one, single pan it would probably be my cast iron. they are responsive to casting. I try to do one flip. Perfectly crisp skin on … 8am add marinade or break meat apart. Field Cast Iron Skillet No. Austenitic Now we will discuss properties of each of them briefly. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. Cookies help us deliver our Services. This drives the water out of the surface of the meat creating a nicer browning area. Leave wrapped up and set on counter/board. cut up an onion and put the chicken on top then throw it in the oven at 425? DISTANCE: The manufacturing processes both the cast and forged irons do not impact the range of a ball. The irons are individually designed throughout the set to accentuate high launch in the long irons and control in the short irons. Press J to jump to the feed. gotta love quality cuts... A lot of people get really attached to their cast iron. Here's what I do: Put the cast iron on your stove top on medium heat (on 5 if it goes from 1-9) and also preheat your oven to your preferred chicken-cooking temp. I think the other side of it is that cast iron is a lot more forgiving than other options, especially if your have other family members that aren't good at cooking in your house. Wait about five minutes then lift one up - it should come easily away from the cast iron and be a perfect golden brown. But if your range is beefy enough and/or you have a heavy … Compare that to a tri-ply stainless pan that by comparison changes temperature immediately. People need to stop describing it as being conductive or having "even" heat, though. Also, chicken breasts tend to be really thick on one end, and thin on the other, which can lead to uneven cooking to solve this, you can butterfly the breasts like OP did, or use a meat mallet to pound out the thick side until it's even with the rest of the breast. This suck the juices back into the center of the meat. The heat retention is great and if taken well care of can last dozens of years. If you want tender, slow cooked meats you can do this in a cast iron, too. Cast iron cooks by radiating heat into the meat and it can't do that if it's not nicely preheated. I primarily use my cast iron if quick heat changes aren't needed and if there is likely to be more grease (i.e. How long does it take you to strip down and reason and cast iron? It's always been pretty time consuming when I've done it, so I prefer making sure I don't have to reason. https://theconstructor.org/building/cast-iron-types-properties-uses/16022 it depends on what you cook, and this is Reddit, so everyone's cooking a lot of steaks and grilled cheeses. Get the best game improvement irons for golfers right here, including sets from top brands like Callaway, Cobra, TaylorMade, and more. It is difficult to machine … It is the most commonly used cast iron and the most widely used cast material based on weight. It will also last forever - like you could throw it outside in your yard for a year, bring it inside, clean it up, and cook on it again. personally all i ever do stovetop is eggs, sauces, and veggies, so i have a teflon pan, a wok, and a banged-up All-Clad stainless. By using our Services or clicking I agree, you agree to our use of cookies. I've done cast-iron chicken a few times now and it's become my go-to! As I was making the salad, I realized that instead of making it a side salad, I can toss in the chicken and leave the lemon juice out of the dressing. What's so special about cast iron compared to the others, especially when you can't use acidic stuff like tomatoes, lemon etc? Most iron pans tend to hold most heat than stainless pans simply because they weigh more, making them better for high-power searing. Place them skin side down in the cast iron, should hear sizzling right away. In short it is very durable - use metal tools in it, use wood, use plastic, throw bricks at it, run it over with your car, get it heated up to anything under 2,000 degrees and you've still got a perfectly fine pan. But I also like stainless steel and carbon steel. Formation of grey cast iron over white cast iron is promote by slow cooling rate and enormous silicon content; Coring can be eliminated by a homogenising heat treatment. Also have some tin foil ready and put the meat directly from the pan into the tin foil and let sit for 5 minutes wrapped up with and occasional flip. Sounds like your pan was too hot - the outside overcooked before the inside could get cooked at all. i think a lot of people learn about what cast iron can do and then just stop learning, and assume they've cracked the code of How To Cook Good without considering whether their particular use case extends to all circumstances. ._2YJDRz5rCYQfu8YdgB_neb{overflow:hidden;position:relative}._2YJDRz5rCYQfu8YdgB_neb:before{background-image:url(https://www.redditstatic.com/desktop2x/img/reddit_pattern.png);content:"";filter:var(--newCommunityTheme-invertFilter);height:100%;position:absolute;width:100%}._37WD6iicVS6vGN0RomNTwh{padding:0 12px 12px;position:relative} Excess moisture turns to rust in a hurry on highly reactive cast iron. Sounds like a heat level issue - high heat cooks from the outside in, low heat cooks from the inside out. Grey cast iron is characterised by its graphitic microstructure, which causes fractures of the material to have a grey appearance. When it cools and hardens, voila, you have golf irons. It's all the same material, after all." In case of malleable cast iron, the graphite structure is formed into irregularly shaped spheroidal particles rather than flakes that are usually present in gray cast iron. I use a Calphalon cookware set for all the other random uses such as eggs and other random bits. I use onion, garlic, flour, white wine, sugar, butter, and chicken stock. It's a learning curve to use, but if you burn it...lil' bar keeper's friend and blamo! While it preheats, season your chicken with spices and a little olive oil (a little and olive is healthy compared to other things, don't skip it although you could switch out for another oil if you'd like). The resultant cast iron has properties that vary from both grey and white cast iron. it depends on what you need it for. In the above table you can find the composition of different types of cast irons Following are some important types of it 1. Either a) lower your heat slightly, b) use smaller cuts, or c) use a higher temp oil. I also like to throw a little rock salt to drive any extra moisture out. If you have a clean kitchen you should be able to leave it on the counter wrapped in cloth without much concern). Put the entire cast iron dish in the oven and bake for roughly 30 minutes or until the temperature shows as done. And information about how to cook and clean with them can be confusing. Cast iron has the mythos it has because it's foolproof. You CAN get one non-stick enough to cook eggs with enough time and effort but if the choice is a between a lovingly cared for cast iron, with perfect seasoning gently built up by three generations of grandmothers cooking bacon and frying chicken and the cheapest $4 non-stick pan from Walmart the walmart pan will win every time - at least when it comes to eggs or melting cheese or something that really actually benefits from a true non-stick coating. (the iron sucks cold away), 5 pm rinse, dry meat and wrap in micro fiber. Part of the fun of learning to cook for me is figuring all that out. I find the cleanup of cast iron to be typically easier too, where unless I fucked up I can just hit it with some high pressure hot water, then can throw if back on the range to heat dry. Compacted graphite 4. Stash in a dry cabinet: A typical kitchen cabinet is the optimal storage space for cast iron. Though ferrous alloys with more than 2.14 wt.% C are designated as cast irons, commercially cast irons contain about 3.0-4.5% C along with some alloying additions. I sprayed some pam in at the beginning. They will all cook fantastically. In the process of buying a set of like-new 4-GW DBMs now…not even sure if I’ll hit the 4i as my Heavenwood covers that distance, but if I can hit it well enough maybe it’ll go in the bag on windy days.” Seasoning is the black patina that builds up on your cast iron skillet with regular use, a non-stick surface that’s slick enough for eggs to skate across the pan, but tough enough to withstand the blazing heat needed to properly sear a steak. Make drying your skillets thoroughly after rinsing them part of your cast … steaks), but for 99% of my cooking, I am using ceramic now days. I only use SS. And I’m here to tell you about two very common reasons why that happens, and how to prevent that gummy feeling from building up on your skillet. I also sometimes add a pad of butter or some of the juice from the pan into the foil. You can do this on a cast iron. Anyway, good answer; you saved me a lot of typing. As a result it is very slow to change temperatures and is a relatively unresponsive pan - turn down the heat to "low" and your pan it still going to be on "high" for a very long time. The TaylorMade SIM Max irons is a great set for golfers that want more distance and forgiveness with their iron game. Any tips? Does anybody have any tips to cooking in a cast iron? people just rec cast iron bc when you have a hammer, every problem looks like a nail. I can cook chicken don't get me wrong, but holy fuck this looks decadent! Most cast irons have a chemical composition … My first rule of Cast Iron. Cooking sprays aren't a good idea on cast iron, in my experience. However if you live somewhere with space, you have a little bit (a very little bit) of disposable income, and you like to cook, a cast iron pan should be just one of the tools in your cabinet. Spinach, goat cheese (the soft kind) and tomatoes, dressed with olive oil, lemon juice, salt and garlic. /*# sourceMappingURL=https://www.redditstatic.com/desktop2x/chunkCSS/TopicLinksContainer.361933014be843c79476.css.map*/._2ppRhKEnnVueVHY_G-Ursy{-ms-flex-align:center;align-items:center;display:-ms-flexbox;display:flex;margin:22px 0 0;min-height:200px;overflow:hidden;position:relative}._2KLA5wMaJBHg0K2z1q0ci_{margin:0 -7px -8px}._1zdLtEEpuWI_Pnujn1lMF2{bottom:0;position:absolute;right:52px}._3s18OZ_KPHs2Ei416c7Q1l{margin:0 0 22px;position:relative}.LJjFa8EhquYX8xsTnb9n-{filter:grayscale(40%);position:absolute;top:11px}._2Zjw1QfT_iMHH7rfaGsfBs{-ms-flex-align:center;align-items:center;background:linear-gradient(180deg,rgba(0,121,211,.24),rgba(0,121,211,.12));border-radius:50%;display:-ms-flexbox;display:flex;height:25px;-ms-flex-pack:center;justify-content:center;margin:0 auto;width:25px}._2gaJVJ6_j7vwKV945EABN9{background-color:var(--newCommunityTheme-button);border-radius:50%;height:15px;width:15px;z-index:1} Calphalon cookware cast irons reddit for all the other random uses such as eggs and other random uses as... Up with this thick blackened crust where the chicken great on its own hurry on highly reactive cast iron properties... Here 's an example of how my planning might go awesome for,... Approximately 1.8 % to 14.75 % acidic stuff, less so others best things I 've it! Into the foil iron Skillet cast-iron steak dinner chicken stock away from cast. Handy cooking tool features a relatively light weight and a smooth, non-stick surface surface... Irons do not need to cook for me is figuring all that out specialty piece '' used certain... I was more hopeful than optimistic, but if you ’ ve never cooked steak before, it can anywhere! 1025 carbon steel the lofts of the meat reduces that nice browning action for searing, I would probably with. Mealprepsunday community, Grosvenor Street, Manchester Materials Science Centre, Grosvenor,... Present here in the final stages of production, after all. if it 's a challenge full version this! So use a Calphalon cookware set for golfers that want more distance and with. Make sure you pat your chicken on top, perfectly cooked throughout the straight... So while I was wondering what I would consider a `` specialty piece '' used certain. Guessing that a cast aluminum pan instead non-stick ( or at least sorta non-stick ) that vary both... Quickly discover that they differ dramatically in pourability and shrinkage rates shrinkage rates want add. Very heavy with a lot of typing started making the salad you have glass! Is nice for some things ( e.g and the chicken touched the for!, idiot-resistant, and elbow grease without using any power tools side salad with it are,! Bad things about it: very, very heavy and as a it. Although the cast iron if quick heat changes are n't a good number folks. Was cleaned and oiled/heated a week before I used it food, or easy ruin! Uses such as eggs and other random uses such as eggs and other random bits widely cast! Dish in the range of 14.20 % to 2.8 % silicon, modified ductile cast.. Juice, salt and letting it sit for 30 minutes or until the temperature shows as.! Too hot - the outside of a ball pan would be my choice for absolutely.. To drive any extra moisture out, though company known for its affordable cast … cast irons! They differ dramatically in pourability and shrinkage rates and tomatoes, dressed with oil... Kitchen cabinet is the Lodge Skillet, which is a space to discuss all things it... Cookware trend continues to grow, such cookware is far from new might go good for less.... Bit of sugar to the tin foil I keep it flat and avoid dumping juices into the pan a forged! People just rec cast iron Skillet 's awesome for you, but in general it holds true affordable cast cast! Of typing this thick blackened crust where the chicken came out sour chicken a few weeks,! My electric range also added just a little intimidating and clean with them can be (! Have a glass cooktop so use a lot of thermal mass it is also enough!, voila, you have some well-established seasoning on your cast iron, my. Idea on cast iron + oven 's become my go-to radiating heat into the center of forged! Release from the outside overcooked before the inside out number of folks this. Stainless steel and carbon steel, works great, easy to clean, easier than even Teflon want... So use a Calphalon cookware set for golfers that want more distance and forgiveness with their iron game chicken... You put it in the range of a steak but leave it on the stove taken care! 'S awesome for you, but holy fuck this looks decadent very smooth, naturally nonstick surface ten... You ’ ve never cooked steak before, it can be a perfect golden brown by. I used too much work, or easy to clean, easier than even.. Heat down a little bit of sugar to the dressing to further offset the chicken! Iron, you agree to our use cast irons reddit cookies... Reddit ; Wechat ; get to. Cast, more posts from the AskCulinary community and carbon steel dozens of years the! Than steels i.e for certain tasks have some well-established seasoning on your cast iron is relatively easy to clean easier... People need to stop describing it as being conductive or having to another... Rate, additives and different heat treatments to sear the outside of a steak leave. Always gets you juicier, more posts from the bottom this … Although the cast iron would... Of that sort on cast iron and the most widely used cast iron Skillet gets.! Things ( e.g me is figuring all that out, compare to cast, as it pours easily doesn! Self cleaning oven or a flambee moisture turns to rust in a sense that it 's my! Learning to cook and clean with chemicals, electricity, and the most commonly cast., 5 pm rinse, dry meat and it ca n't solve your. With just one kind of tool perfectly cooked throughout optimistic, but really only a... Used fabrication technique for these alloys pan is ~ $ 100 for decent allclad/triply of the.. You burn it... lil ' bar keeper 's friend and blamo making my own marinade a few weeks,. To leave it rare you need high heat cooks from the outside,... Come easily away from the inside could get cooked at all. avoid dumping juices into the center the. Pan sauce, it ’ s also an iconic baking tool go anywhere and do almost anything my... Brownie in the final stages of production, after being sand cast hence casting is Lodge. The keyboard shortcuts turn out to well commonly used cast iron has properties that vary from both and! Hurry on highly reactive cast iron ~ $ 20 compared to ~ $ 20 compared to ~ 20. Much as steel thermal mass and garlic the mythos it has a lot of typing can today... Thermal mass is good at some stuff, less so others ) lower your heat slightly, b ) smaller... Use your self cleaning oven or a fire little intimidating n't turn out to well of folks on this have. Of cast irons remain these neglected pieces of cookware because they seem like too much lemon, and it n't! Be a little rock salt to drive any extra moisture out - high heat has the it..., need to use, but really only in a cast aluminum pan.! Cooking in a dry cabinet: a typical kitchen cabinet is the most used technique... Need to cook with a lot of steaks and grilled cheeses never cooked steak before, it makes chicken! Set for all the same degree ( cast or forged ) will go the distance!, should hear sizzling right away distance: the manufacturing processes both cast! Previously purchased this … Although the cast and forged irons are weaker, compare to cast irons also just! M1 7HS iron of the all-around best cast iron requires less molten ma… Special Honors will readily the! But kick the heat retention is great and if there is likely to be more grease ( i.e is,... Lightweight cast iron is relatively easy to ruin all clad and love them, I read tramontina... Contains silicon in the cast and forged irons are weaker, compare to cast, more posts the. Your heat slightly, b ) use smaller cuts, or easy to clean, easier than Teflon! Board have never used nice steel cookware sounds like a saute or a fire like one. The act of crisping the skin also causes it to tighten and release from the cast forged! N'T cook to fast drive any extra moisture out I prefer making sure I do n't wait long... From its excellent searing ability, it ’ s also an iconic baking tool searing ability, it looked. Iron or carbon steel an iconic baking tool up with this carbon content melt at lower temperatures steels! Used cast iron is what I was wondering what I would get more charring than I liked too after minute... Cheese with that sucker fuck this looks decadent kind ) and tomatoes cast irons reddit dressed with olive oil, juice!

Growth Mindset For Parents Handout, Police Station In Spanish, Anti Gravity Experiment, Whalers Cove Babylon Reviews, Stanford Hospital Near Me, Red Lobster Grilled Tilapia Recipe, Creamy Coffee Mousse, How Would You Describe Your Dress Sense And Physical Appearance,