'Shindig'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I'm with juliana and Jess on my Foreman grill, for pretty much the reasons Jess states -- I have little countertop, and I just use a skillet to cook anything I'd cook on the FG anyway.
::sniff sniff:: Such a big boy now... remember when he seasoned with mold? t /all nostalgic
I'm making cheese quesadillas on my skillet RIGHT NOW!
Okay, it's only a step up from microwavable food, but there you go.
t all teary an' stuff
It's nice to know that when I've got my attention elsewhere, the community is here to pick up the slack and mock Sean as necessary.
Thank goodness the OC was a rerun! Due to my missing half of it. I've never been so happy to see Paris Hilton.
I love my stick blender, even though I don't use it so often. SO much easier to deal with than the big blender for stuff like squash soup or whatever.
I am currently eating wasabi peas I bought at the drug store, and I think they might be my favorite brand I've tried thus far. They are saltier than the regular brand, and I am, as has been stated before, a saltwhore.
Did anyone else misread the transition between "Paris Hilton" and "stick blender"?
Also, I'm the cast iron skillet's bitch. It's a pan, And a weapon. You really can't ask more from any kitchen utensil.
Mine was my grandmother's. It survived our house fire when I was in college. The one that burned the kitchen completely. We dug the skillet out and it cleaned up very nicely.
Can anyone justify paying MSRP for a new Honda Odyssy? I've heard I'll pay invoice and I've never paid invoice on a new vehicle. The thought of paying invoice doesn't appeal to me.
But I really want one. We need the space.
With lamb in particular, I find that the grill draining the fat away results in a much better tasting finished product - pans or skillets just end up frying it in grease and getting the meat oversaturated.
If you do want to cook lamb in a pan or skilet - cook with carrots, peas and new potatos. The peas and root veggies absorb the grease so:
1) the lamb is not greasy (and is flavored with the other stuff)
2) the carrots, potatos and peas are flavored by the lamb fat:
Everything is good. Not saying the broiler would not be even better - but I long ago decided no food goodie in the world is worth cleaning a broiler for.
Did anyone else misread the transition between "Paris Hilton" and "stick blender"?
Hee!