Food descriptions from books that make you hungry
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"They were charred on the outside, raw on the inside, and totally delicious." - from "The Body", by Stephen King
On a higher shelf was a pile of Slim Jims, as neatly stacked as the kindling in Annie's shed. He took four, trying not to disturb the pyramidal structure of the pile, and ate one of them greedily, relishing the salty taste and the grease. He tucked the wrapping into his underwear for later disposal.
- from "Misery" by Stephen King
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not omelets like the other one i mean all egg styles
whats the best way to just fry an egg, sunny side up in the morning. Ive been doing it regularly and I used to throw a tablespoon of oil in the pan, then the egg, and it lost a lot of the eggy flavour. One time i forgot the oil, egg came out much for solid, tasted better, and was easy to cook, as long as you have a teflon coated pan.
pick mildly related, me learning a better way to cook eggs
maganalite v kitchenaid?
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So, I've got some duplicate pots --- help me decide which set to keep ...
1 quart, 3 quart, 8 quart sizes
came from matched set
3 quart is brand new, 1 & 8 are like-new
enamel coated on the outside
rubberized handles on all 3 pots and all three lids
2-rivet handle attachment
lids appear to be stainless steel
Magnalite Professional GHC
1 quart, 3 quart, 7 quart sizes
bottom logos are different from eachother
well-used...anodizing is perhaps worn off in places?
thicker metal than the KitchenAid
no enamel coating
no non-stick surface
2 smaller pots have slip-on rubber handles
no rubber on lid handles
3-rivet handle attachment
lids appear to be aluminum, quite thick compared to the KitchenAid
because there is no rubber aside from the slip-on grips, are these pots oven-safe?
I'm leaning towards keeping the Magnalite stuff even though it's older and more used ... they just seem to have more character and be burlier.
Will the lack of coating be an issue? I don't want stuff to stick all the time.