I mean, this is “Microwave week”.
And microwave is a lot faster than plates to melt butter lol, it’s one of the two things I use my microwave for. Reheating leftover pasta/rice and melting butter ^^
The only time I ever melt butter on hot plates is when I’m doing something to the butter at the same time, like making… Read more
Maybe, just maybe, I might want to melt butter in a Pyrex measuring cup for, say, popcorn (which I’m making in an air popper, but that’s a different debate) because it’s easier to pour from. And also - for the sake of argument - I don’t want to dirty a measuring cup *and* and pan. And... melting butter in the… Read more
See also: mimosas and bacon-wrapped scallops. My supermarket sells scallops at CAD15/lb and bacon at CAD6/lb. Wrap the scallop with the bacon, and it’s CAD25/lb. Read more
https://xkcd.com/1053/ (visit page to see mouse-over punchline.)
I’ve always sorta thought that this is what spoonbread is. I’ve eaten and enjoyed corn souffle before ... seem similar, no? Read more
Will a 12-inch skillet with a lower cooking time work? Or does it just need the deeper vessel? Read more
They all share a common root. Read more
I will say that those curly fries from It’s Just Wings are pretty damn good. Mix the ranch dressing with the truffle hot sauce and you’ve got yourself a hell of a dip. Read more
‘Authenticity’ in food is bullshit anyway. The history of humanity since the beginning has been movement across the globe, and with it the mixing of cultures and ideas and flora and fauna. So basically all food is fusion. Read more