There's nothing like a good flambe for testing the fire alarm and the fire insurance. If one or the other is not in place then the flambe will affect more than just the food concerned...

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

I'm at work. If I had some I would have to nuke a bag. Lol.

I don't know what it is about popcorn, but every time somebody does that, I can smell it even though the employee breakroom is on a different floor!

LOL...last week somebody at work nuked a bag of popcorn to a smokey crisp. And the entire office had to be aired out and half the production floor could smell it.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

flambé

Hell, I do that all the time in our kitchen.....

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flambé

Hell, I do that all the time in our kitchen.....

Burnt offerings to the GODS don't count. Lol.

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flambé

Hell, I do that all the time in our kitchen.....

Burnt offerings to the GODS don't count. Lol.

Most times they are not intentional.....LOL.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

flambé

Hell, I do that all the time in our kitchen.....

Burnt offerings to the GODS don't count. Lol.

To use the old Scouting euphemism when on camp, it is 'definitely cooked'.

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Life on earth is the global equivalent of not storing things in the fridge.

I am almost finished making a big pot of ham and beans - comfort food
from my youth.

What are y'all eatin'?

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~Sue~

I am almost finished making a big pot of ham and beans - comfort food
from my youth.

What are y'all eatin'?

Well if I had the extra money right now, that would be spaghetti, I make a large batch, in what is a large 10-15 qt pan with a lid. Oh and My favorite sauce? Prego, if I can find it in Chunky vegetable... With ground beef for meatballs, cooked in a microwave oven and lots of spaghetti cheese... Yummy!

At the moment, nothing.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I am almost finished making a big pot of ham and beans - comfort food
from my youth.
What are y'all eatin'?

Today it will be "Isterband med dillstuvad potatis" with some pickled beets.
http://en.wikipedia.org/wiki/Isterband
It's called "lard-strips" in English:)

Well if I had the extra money right now, that would be spaghetti, I make a large batch, in what is a large 10-15 qt pan with a lid. Oh and My favorite sauce? Prego, if I can find it in Chunky vegetable... With ground beef for meatballs, cooked in a microwave oven and lots of spaghetti cheese... Yummy!

At the moment, nothing.

I make my own spaghetti sauce, sort of, but cheat by adding marinara sauce.

Start by browning a pound of italian sausage (loose, like ground beef -
not the stuff in the casings). It's no more expensive than ground beef,
and it tastes so much better.

Add to that three or four cans of "italian style" diced or stewed
tomatoes and one jar of marinara sauce. (I use Paul Neuman's brand
because it does't list sugar on the label.) If you want to make a
bigger batch, add more tomatoes. Of course, you can add another jar
of marinara.

Using one jar of marinara and several cans of tomatoes really brings
the price down.

---

~Sue~

Well if I had the extra money right now, that would be spaghetti, I make a large batch, in what is a large 10-15 qt pan with a lid. Oh and My favorite sauce? Prego, if I can find it in Chunky vegetable... With ground beef for meatballs, cooked in a microwave oven and lots of spaghetti cheese... Yummy!

At the moment, nothing.

I make my own spaghetti sauce, sort of, but cheat by adding marinara sauce.

Start by browning a pound of italian sausage (loose, like ground beef -
not the stuff in the casings). It's no more expensive than ground beef,
and it tastes so much better.

Add to that three or four cans of "italian style" diced or stewed
tomatoes and one jar of marinara sauce. (I use Paul Neuman's brand
because it does't list sugar on the label.) If you want to make a
bigger batch, add more tomatoes. Of course, you can add another jar
of marinara.

Using one jar of marinara and several cans of tomatoes really brings
the price down.

The sugar and salt thing really is a big point with the commercially produced stuff. I've always like Classico, but it really made me thirsty after fixing some spaghetti quickly yesterday, and I think the sugar content gave me a headache. Added sugar and salt in processed food is evil, really, I've come to the conclusion.

---

The mind is a weird and mysterious place

Added sugar and salt in processed food is evil, really, I've come to the conclusion.

Indeed and why do they do that in the first place.
It's more easy to do that by yourself and you add salt or sugar to your liking.
Weird.

Added sugar and salt in processed food is evil, really, I've come to the conclusion.

Indeed and why do they do that in the first place.
It's more easy to do that by yourself and you add salt or sugar to your liking.
Weird.

They do it because if they sold a bland product and people didn't spice it up they couldn't remain in business. People want it to taste right out of the can even if that means large amounts of salt and sugar.

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Right out of the can:)
When pan pizza and pirog is not an option then Pelle has a hot housewife tip.
Ravioli.
Number of servings: 1
Ingredients: 1 can of Ravioli

1. Heat the can on a radiator for 8 hours.
2. Serve.

http://www.kanal5play.se/program/35698960/artikel/58047484#!/play/program/35698960/video/57949269

Don't forget to make a hole in the top of the Ravi can.

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Don't forget to make a hole in the top of the Ravi can.

How hot radiators do you have?
100 degree C? (212 F)
I haven't seen Pelle having problem with exploding cans.
But that save time since you don't have to open it:)

Craving one of these devlish little fellas:

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The mind is a weird and mysterious place

Don't forget to make a hole in the top of the Ravi can.

How hot radiators do you have?
100 degree C? (212 F)
I haven't seen Pelle having problem with exploding cans.
But that save time since you don't have to open it:)

The ones in my house don't get above 60C, i expect a can to be able to withstand that.

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Life on earth is the global equivalent of not storing things in the fridge.

A lot of food is actually cooked in the can, at temperatures around 90-100C. So it should be "safe" to sit a can on a radiator at about 60C.

---

Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Come to think about "Canned Heat"
https://www.youtube.com/watch?v=2QkEBykUlGU