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meet-balls
I tend to agree with the above poster. My meatballs are meat any variations of ground meat.... eggs, seasoning. One trick I learned is to be gentle with the rolling part. Nothing will make meat tougher than rolling around and compacting too tightly, A gentle touch, and once rolled place in fridge to "set" before adding them to the pan. Sometimes, I brown them, and sometimes, I drop them into bubbling sauce.
One thick halibut steak and no ideas
Wrap it in prosciutto, and bake it in the oven. The ham gets crispy, and the fish stays moist. I even do this with salmon !
Knife Storage
I use a knife block as well, it's always within an arms reach when I am cooking.
I worked in a kitchen store for years we sold both...blocks and magnetic strips. Both work well.
FYI.... you should never put your knives in the dishwasher.
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2 multigrain waffles , poached eggs set on top, with a dot of butter on each :)