When a recipe directs me to cook something on med-high or high, I have this unreasoning fear that I am going to burn it. Sharon and I discussed this less-than-desirable trait, but I still have it. Any suggestions on how to get over it? On my new stove I have 2 super-burners, 2 regular burners, and a simmer burner. Even the simmer burner can get pretty hot, but the super-burners are like a blast furnace. So when I do a recipe like "Pan-seared Shrimp" in my mind I see these little black lumps laying on the bottom of my pan just seconds after I put them in there.
Don't wait too long to tell someone you love them.
Billy
Billy