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Welcome to Saab92x.com!
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As a continuation of the uncool shit thread.
Discuss.
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either eat cold leftover pizza, let sit till room temp, if necessary or if you absolutely must, put in oven to reheat.
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I was figuring this was going to be created. Nice job, Anne.
Mikeywave your bacon to crisp, but not over done perfection
EDIT: don't take my word for it.
trust a world-famous chef
Last edited by Justin86 (2012-08-23 18:32:16)
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I only mikeywave cold coffee and the occasional potato, because I respect my food.
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JPL315 wrote:
either eat cold leftover pizza, let sit till room temp, if necessary or if you absolutely must, put in oven to reheat.
Fuck that. Throw it on a skillet for a couple minutes at medium heat with some foil making a tent over it. This method even improves freshly delivered pizza.
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I just harvested a quart of yellow cherry tomatoes and four big(ish) red tomatoes from my little garden, plus I have four giant tomatoes from our CSA. The rest of the week/weekend's food will be all about the toms.
Feta/tomato salad
BLTs
Grilled flank steak/sweet corn/tomatoes
Homemade pasta with fresh tomato sauce
Plus I also have a pint of sun gold tomatoes that are like candy, which I might eat for breakfast today.
Yeah tomatoes.
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Anne wrote:
I only mikeywave cold coffee and the occasional potato, because I respect my food.
Coffee gets no respect?
I never microwave coffee. After 20 minutes, I either:
1. Pour it in an insulated Nissan thermos
2. Put it in the fridge for use later in iced coffee or protein shake
3. Pour it down the drain.
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20 minutes? That would be stone cold in my book. Usually I just drink it while it is still steaming, but occasionally I get distracted and have to warm it up for a few seconds.
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It's all about the Nissan stainless mug for coffee. I have a 17 ounce one that I use at work. It keeps the coffee hot for at least an hour, and tolerably warm for up to 3-4 hours.
It never lasts that long, though.
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Azrael wrote:
JPL315 wrote:
either eat cold leftover pizza, let sit till room temp, if necessary or if you absolutely must, put in oven to reheat.
Fuck that. Throw it on a skillet for a couple minutes at medium heat with some foil making a tent over it. This method even improves freshly delivered pizza.
Absolutely the best way to warm up pizza.
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Anne wrote:
I just harvested a quart of yellow cherry tomatoes and four big(ish) red tomatoes from my little garden, plus I have four giant tomatoes from our CSA. The rest of the week/weekend's food will be all about the toms.
Feta/tomato salad
BLTs
Grilled flank steak/sweet corn/tomatoes
Homemade pasta with fresh tomato sauce
Plus I also have a pint of sun gold tomatoes that are like candy, which I might eat for breakfast today.
Yeah tomatoes.
I have been making tomato, fresh mozzarella and basil salad with my overabundance of tomatoes.
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Oooh. Good idea.
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Anne wrote:
I just harvested a quart of yellow cherry tomatoes and four big(ish) red tomatoes from my little garden, plus I have four giant tomatoes from our CSA. The rest of the week/weekend's food will be all about the toms.
Feta/tomato salad
BLTs
Grilled flank steak/sweet corn/tomatoes
Homemade pasta with fresh tomato sauce
Plus I also have a pint of sun gold tomatoes that are like candy, which I might eat for breakfast today.
Yeah tomatoes.
Jealous. Tomatos suck in Colorado
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I get this about 2x a week from the garden usually from the 4th of July until first frost. I dry or can half of em usually as well. Tomatoes all year long. Peppers are crazy this year too. I think that Planting the Habanero next to the others is causing some weird cross pollination thing, My Green Bells are spicy too!
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Justin, I followed your instructions for cooking a couple of slices of bacon for my lunch BLT. Not bad and easy cleanup as you said. I probably won't do it for cooking a whole pound, but for one lunch it was quite handy. Thanks. I am humbled.
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thymighty wrote:
The title of this thread
:arrow-up:This
I just spent a solid 30 seconds re-reading your thread title out loud while at the same time worrying that I had just, somehow caught the dyslexia.
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Anne wrote:
Justin, I followed your instructions for cooking a couple of slices of bacon for my lunch BLT. Not bad and easy cleanup as you said. I probably won't do it for cooking a whole pound, but for one lunch it was quite handy. Thanks. I am humbled.
That's EXACTLY its use!
When I cook a lot of bacon, I put the whole pound in the iron skillet on medium, and just stir it for 10-15 minutes. Crispy, evenly cooked bacon. I've said this somewhere else on this website, multiple times. 
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I know you have. Just giving you your props.
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Justin86 wrote:
That's a great looking haul. damn.
I got two tomatoes, this year:
So I learned something about tomatoes
They are originally a desert type plant ie: want really well drained soil. this means that you need to fertilize through their water. I have really well drained soil(sub sits on old gravel quarry)I have almost too many tomatos but i water and fertilize with a drip irrigation system. as far as fertilizer....
Cheapest water soluble I can find. I also add urea about once a week to the fertilizer, I use an old pool chlorination system hooked up to the water line. . like this type.
http://www.inyopools.com/Products/01300 … MgodqHcAWA
It is all on a timer so I can take off and not worry about it. Set it once in the spring and then forget about it until I have to harvest. I spent $100 the first year, now I spend about $20/year last 5 years Prob get 15lbs a week from July through September plus enough hot peppers to give a bunch away and dry to last through the winter.
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Now that we have a high enough volume well I might have to try this next year.
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