Hey, hey, hey. Marty here with your tip for the day. A little follow up from yesterday. I hope you keep watching. Probably about 15 years ago maybe, I was camping in Idaho. I don’t know if you’ve been out west but I was fascinated by seeing all these monuments as I was driving around where Lewis and Clark went. Now those were a couple of intense guys, I’ve got to tell you. Anyway, back to the story. I get a call from an employment agency and they said they had a job for me. I called the number and it turned out to be a guy I worked for. A captain of a private yacht who was based in Malaysia. This was like a Monday afternoon and they needed me there by the weekend. I drove overnight to Colorado, dropped off my truck at a friend’s house, had my parents pick it up (that is another story) and flew to Malaysia. I am on a tourist visa. What is the one tool, the only tool that I brought with me to Malaysia? The instant read thermometer. Now if you didn’t catch it – come on. We talked about this yesterday and it was sitting up over my ear. This is a great tool. And I don’t care if you have cooked for a long time or hardly at all, one of the most crucial, critical things is to know when your meat, fish, chicken is done. Vegetable you can take it out of the pot, eat it and when it is cooked to your desired doneness it is done. But it is tough with meat. We are going to go into this very deeply, topics about meat. I was a butcher for 4 years, believe me I have a whole lot of tips and tricks for you in the meat department.

Instant read thermometer – it eliminates your mistakes. If you like it rare you get it rare. If you like it medium you get it medium. You got to test it. You can’t cut into each piece of meat, and we will talk about that another time.

Instant read thermometer – probably $7.00, maybe $11.00. You need one in your kitchen. Get one today. We will talk more about it tomorrow.