What's cookin'?


#1287

Interesting. And still under $9. And available in small! Hmmm…

Thanks!


#1288

We have this one, and like it a lot:

I used it without the guard-thing once, and the kitchen looked like a crime scene afterwards. I now have the SS mesh glove.


#1289

Oh no :frowning: I’m just so old and super cautious I guess. Heal well.


#1290

:open_mouth::open_mouth::open_mouth::open_mouth::open_mouth::open_mouth::open_mouth::open_mouth::open_mouth::open_mouth::open_mouth::open_mouth::open_mouth::sleepy:


#1291

Grilled bulgogi made into tacos with cucumber salad. And rice .


#1292

When you live on the edge like I do, sometimes you significantly over-salt your batch of roasted broccoli. Like woah. But! Nothing a brick of melted mild cheddar couldn’t fix.

One brick = one serving, right?


#1293

It’s slightly cooling down here in Reno but here’s dinner.


#1294

And leftover steak, corn, tomato, avocado. And that Costco focaccia that we’re quickly getting hooked on.


#1295

havent had a pizza night in a while


#1296

Nice undercarriage.


#1297

I guess this is Home Cooking or maybe home cooking :slight_smile:

When we reheat pizza, we put the pizza stone in the cold oven and heat to 400. Brush not too much oo on the slices and heat for 7-10 minutes.


#1298

I like the stovetop method since it’s fast.


#1299

What’s the stovetop method please?


#1300

#1301

@robert, you have always been one of my gods but THIS is just plain briliant! Thanks a gazillion.


#1302

That’s my go-to as well. No more toaster oven.


#1303

pro move is the microwave to the skillet. lot quicker


#1304




#1305

Great tentacle porn.


#1306

Here’s one from our Greece trip last year.