Rare Toaster - 89 items found
What healthy foods can I take to work with me?
Jan 12, 2009 by Rachael T | Posted in Diet & Fitness
I am 19 years old. I am trying to eat better at work and at home. I can eat better at home because I eat apples, bananas, soymilk and whole grain cereals.
At work, we have a dining area that serves almost nothing healthy. It's rare if we have green beans, vegetables, or corn. They have fried, baked, dripping with grease everything. Hotdogs, hamburgers, you name it.
I sometimes eat it because I don't have anything else with me. I am going to try to start packing my lunch. My work offers a:
-microwave
-fridge
-toaster
Any ideas for healthy simple meals I can take with me?
You are on the right track..you can check this out and make the call for yourself...save money too!
http://ezinearticles.com/?id=1859903
HDFATTY_02 | Jan 13, 2009
Do you agree: Chain Store Pizza - Undercooked? (conveyor belt pizza oven-cooked)?
Dec 03, 2008 by TheMerchandise1 | Posted in Fast Food
Do your area chain\corporate pizza vendors such Pizza Hut, Little Caesar's, Papa Johns and\or Domino's Pizza in your area RUIN the pizza they are selling by simply not cooking it long enough?
I personally always asks for 'well baked', but some places, particularly Pizza Hut typically ignore the request.
Undercooked pizza is doughy, toppings are not crispy and cheese isn't well melted or 'toasty'. Sorry, but a pizza that only sees 8-minutes of oven heat is not properly baked.
I suppose the chain pizza places under cook their pizzas because
1) it faster to get more pizzas out
2) the ovens are programmed to move pizza through at one speed and it is not easily adjustable (and doing slow would infringe on pizza output for other customers - longer waits)
IMO longer waits are justified if the pizza is cooked longer. If you don't believe me buy a fresh Pizza Hut pie and when you bring it home put a slice in a toaster oven @ 350degrees for 15 minutes. Eat that slice and compare to one that isn't extra baked. The extra-cooked one will taste better... hands down. This is because the ingredients in the pizza have had a chance to combine (chemical reactions). It just tastes better.
I prefer local NY-style strip-mall pizza parlors, but unfortunately they are a rare breed in my area and especially in developing areas where the big corporate chains quickly dominate.
cooking a roast?
Oct 22, 2007 by Tinkerbell S | Posted in Cooking & Recipes
I have a beef arm roast. I would like to cook it to were it's medium rare is this possible with this kind of roast. The items I have to cook it with is a crockpot, a range top and a toaster oven. Any help would be great.
It is possible to cook that roast medium rare... unfortunately, you don't have the cooking gear to make it that way. Your best bet would be the range top, but I'm betting your roast is just too big for that application.
My suggestion is to forget the medium rare and cook a deliciously roast in the crockpot with carrots, onions, and potatos. Mmmm Pot roast is one of my favorite meals!
One suggestion that I can offer, if you cut the roast into slices, like steaks, you could turn the toaster oven on it's highest temperature and use it almost like a broiler. THAN you can end up with medium rare. Now that I think about it, this would be good. You wouldn't want to use the toaster oven as a WHOLE roast... it would burn outside before it cooked inside.
Let us know how you do it and how it turns out!
Good Luck
Angel A | Oct 22, 2007
Scrapple season is upon us again?
Sep 16, 2007 by boker_magnum | Posted in Hunting
Ahhh, scrapple season is upon us once more, I had very good luck last year.This year I plan on taking things a bit slower. Tracking the wild scrapple is a bit like chasing a fart in a hurricane. I have found that laying prone and suddenly jumping out, tackling the scrapple and wrestling it into a brown bag works the best. What's your best tactic for tracking and taking this delictable treat? I have used every method from wire snares to dead falls, shooting a scrapple is just not a fair fight in my opinion. But the rewards are so bountiful! Fried egg and scrapple sammiches, fried scrapple with onion and mustard, the list is endless. What's you experience with this evasive and rare scrapple critter?
Some of the fondest memorys of my father from my youth are watching him at the stove, frying scrapple and working the toaster like a well oiled machine.
I hunt mine at Kroger. I like to hide behind a grocery cart and let my wife slowly and carefully push it past the meat case. As we come to the scrapple, I leap over the cart and nab the scrapple. Bare knuckles in Kropger is the only way for me.
CIH(Ret) | Sep 16, 2007
What is the best way to reheat a filet mignon?
Feb 17, 2007 by Me Me | Posted in Cooking & Recipes
I always order my steak medium-rare, but I when reheat restaurant leftovers, I can't seem to maintain the pink/red center. Any suggestions for me? I generally use my toaster oven at ~400 degrees F for 15 mins (how I reheat all my food), but perhaps I should put it on broil and cook it for less time? I'm clueless...
Let the filet come to room temperature for about 30 minutes - heat a small skillet on med heat for 4-5 minutes - add a pat of butter and let it start to bubble - put the steak in for 1 and a half minutes a side till the outside gets hot, the inside a bit warmer but is still pink.
PamV | Feb 17, 2007
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