I hate shrinkflation. There should be a law.
11 Likes
We get home very tired lately so dinner is always something simple.
Today we were going to have chicken, too much work, then pancakes, too much work, grilled cheese, nope.
How about peanut butter and jelly? Thatâs the one.
No recipe but I need grape jam, not jelly. It spreads easier.
My wife added potato chips I went with a tall glass of milk.
10 Likes
Jinx!
I just told my wife about my childhood love of PB&J+Potato chips!
She thinks its weird.
8 Likes
thelovecraftsman
New foot-long Cthulhu Chocolate Bars!!!
merelygifted
TheâŠthe Evil! Itâs soâŠTASTY! om nom nom nom I eat the chocolate; it eats my SOUL.
13 Likes
Thereâll be days like thisâŠ
5 Likes
Anyone have any tips for checking when a very non-stick (ceramic!) pan is at temperature? The usual âdoes water skitterâ isnât really effective when it skitters on the cold pan.
5 Likes
I have a ⊠infrared? I think itâs infrared. Thermometer. I can point it at the pan and it will tell me the temp. It wasnât terribly expensive, either. I donât use it a lot, but it comes in handy for things like that.
ETA: This is the one I got.
10 Likes
Yeah, I think we have one too. Whatâs the usual temp range for a pan?
6 Likes
I think it depends what youâre doing. If youâre searing a steak, 350-400? If youâre scrambling an egg, probably a lot less than that.
ETA: I donât usually try to go by an exact temperature. I just learn with my stovetop where to set the knob to get the best results, lol. Just shy of medium for scrambled eggs. Almost all the way to high for searing a steak. I got that thermometer because when I started messing around with different ways to cook steak, I was checking the pan temperature a lot. Now that Iâve settled on my favorite method, I donât need to do that anymore.
9 Likes
You might try what i do with regular pans, i just hover my hand over the pan at a safe distance. The moment i start to feel heat is generally when its close to getting to a medium temp. I donât own a ceramic pan but i would guess its heat conducting must be similar so the method should work, just gotta get a feel for when you feel a certain level of heat is when you want to drop your food stuffs into it.
9 Likes
The temperature for the Leidenfrost effect (the skittering droplet) is around 495F for water, so thatâs probably a good starting point.
Also be aware that the emissivity of the surface matters. The readings on my carbon steel pans are wildly inaccurate at the default setting on my IR thermometer.
https://www.thermoworks.com/emissivity-table/
10 Likes
Pizza!
Yes, I love pizza. Itâs my death row last meal choice.
Is any topping taboo? Or crust composition?
10 Likes
Something that doesnât mention is that pineapple has enzymes that break down proteins â which is to say, one reason itâs so often paired with meat is that it acts as a meat tenderizer.
12 Likes
Good point! 
Thx.
8 Likes
For what itâs worth, my âsignature pizzaâ is jalapeno, pineapple, and onion. I call it The Neckbeard.
7 Likes
Mine used to be jalapeño, mushrooms, and pepperoni, but my stomach is having trouble handling spicy lately.
11 Likes
Mine, too. I sympathize.
The issue I have with pineapple on pizza is that it clashes (for me) with the tomato sauce. There is already a sweet-tart fruit on pizza - why add another?
9 Likes
I like Napoli style, my current fave is a margherita with teaspoons of nâdjua and ricotta dotted over it.
9 Likes
Math and cooking! Two of my favorite thing. I learned this method of chopping an onion a few years ago. I think itâs actually pretty obvious when you think about it, but itâs still nice to know the math confirms it.
11 Likes
