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Dish: At home with Tim Howland

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By Steve Barnes/Life@Home “The key to cooking a thick steak is to take it out of the fridge well in advance,” says Tim Howland, general manager of The Meat House specialty butcher in Clifton Park. Beyond the thinnest cuts, any piece of meat that goes directly from a 38-degree refrigerator to a blazing-hot grill will  Read More

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