How to Clean a Toaster Oven
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June Oven Wants to Fulfill Your 'Back to the Future 2' Dreams06/10/16 ,via GeekDad (blog)
When Matt showed off the oven, I was equally impressed. The dual convection oven resembles an overly large toaster oven, but the entire front is one consistent piece of glass with a machined aluminum knob. There is an embedded touch screen panel on the
Shore bound? Tips for packing great beach house grub06/08/16 ,via Cherry Hill Courier Post
“If you want them for breakfast, take them out of the freezer the night before and put them on a tray with saran wrap. The next morning, pop them in the toaster oven for a few minutes and they will be warm and crispy for breakfast.” Assortments of
Review of the Cuisinart Chef's Convection Toaster Oven (TOB-260N)05/19/16 ,via Techlicious
The Cuisinart Chef's Convection Toaster Oven offers more interior capacity (.95 cubic feet) than the highly-popular Breville Smart Oven line (.8 cubic feet), and dwarfs the Hamilton Beach Set & Forget Toaster Oven and Kenmore Elite Digital Countertop
How Great Photographers Do Food Porn05/27/16 ,via Fortune
Bring 6 quarts of water to a boil in one or more large pots. Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes. Frankfurters can be served right from the pot, or kept warm on a hot tray set on low. They will last several
Savour sourdough bread in a homemade big breakfast that won't break the bank06/04/16 ,via Malay Mail Online
Sliced mushrooms (right)And if there are any slices of sourdough bread left, you can freeze them (no need to defrost when you next need them — they go from the freezer to the toaster nicely) or make them into a bread-and-butter pudding, if they are a
Shore scheduled? Tips for packing great beach house grub - Cherry Hill Courier Post
Marcia Mondelli, accepted manager at Johnson's Farm in Medford, can spot a customer ready for a vacation to the shore as they are walking across the parking lot. “The women mostly have sun hats and sunglasses on, a fresh pedicure and look like they are on a mission,” says Mondelli. “They come in for the fresh salsa, 1 or 2 dozen ears of corn, tomatoes, novel baked pies, fruit salads and guacamole. New at the Shore: Cool attractions, events add to summer fun Although it may take a little more planning – and packing – there are multifarious benefits to bringing favorite foods along for the ride to a shore vacation. "I always shop for food before heading to the shore,” says Chris Mentzer, culinary leader and managing partner at Rastelli's Market Fresh in Marlton. “And when I get down to the shore I am always so relieved that I don't have to fight traffic and spend half a day grocery shopping. Mentzer, who recommends shopping the morning of vacation authentication-in to eliminate extra packing work, says quality and value are another reason to bring supplies to the shore instead of purchasing them upon traveller. “You will get better pricing at home than at the shore because most of the stores are seasonal,” says Mentzer. Marie Abbate, front end superior at Roselli's Italian Market in Medford, agrees that pricing is an important benefit to shopping at home for vacation items. “Divers families can't afford to spend hundreds of dollars a day on eating out,” she says. Abbate says bringing food also saves numerous the hassle of making a big dinner. “Just put some meatballs or sausage and peppers in a crockpot and head down to the beach,” she says. Another benefit, says Carol Shapcott, Unharmed Foods Market Metro Marketing Team Leader of South Jersey, is that there is no need to worry about finding favorite items at the shore. “Getting your na produce and staples for the week and bringing them with you is a smart way to shop for vacation here at the shore, or even if you are going out of state to Delaware or Maryland,” she says. “On one occasion you arrive and unpack your car vacation officially begins, and your summer kitchen is already full of the products you love most. Here is how to pack and hold favorite home foods for a week vacation at the beach. Produce: There is nothing like eating farm fresh corn on the cob or having gravelly slices of ripe Jersey tomatoes with dinner while on vacation. Mondelli says to put fresh picked corn in the cooler and then detain it in the refrigerator upon arrival. Blueberries, another popular shore treat, can be kept in the refrigerator and also frozen. The frozen blueberries are perfect for making smoothies throughout the week, she says. “When buying Jersey tomatoes for a vacation, get a few that are firmer and some that aren't even red yet,” says Mondelli. “Get a few that are suggestive and ripe and ready to go, too, so you can eat them the night you arrive. Peaches are usually a peak crop for vacation-goers, says Mondelli. She says she keeps her peaches in the cupboard with her coffee mugs. The morning she reaches for a cup and smells the peaches she knows they are keen to eat. Shiloh Pressley, produce team leader at Whole Foods Market in Cherry Hill, says grill-simpatico vegetables like peppers, personal watermelons, cantaloupe and honeydew melons are favorites for the shore, too. “We also have Crenshaw, Canary, Santa Claus and Galia melons,” he says. Source: www.courierpostonline.com
Suggestion sourdough bread in a homemade big breakfast that won't break the bank - Malay Mail Online
KUALA LUMPUR, June 5 — Simultaneously crusty and chewy, there’s nothing moderately like a slice (or two or three. ) of sourdough bread to brighten up my morning. Traditionally, sourdough breads are made using a fermented starter completely of friendly bacteria (such as lactobacilli) to make them rise. These bacteria are also responsible for the sourdough bread’s delicious flavour — tangy, heady and complex. The lactobacilli and self-willed yeast produce simple sugars, and as a by-product of this process, create organic acids such as lactic acid, which gives the bread a superb flavour, and acetic acid, which gives it its sourness, hence the name sourdough. Sourdough bread is also healthier than normal bread, especially for those with firm food intolerances. The wild yeast in the sourdough starter pre-digests the phytic acid (from the grains used to make the flour) as the bread proves, thereby neutralising the acid’s deleterious effects. The d: bread that is easier for most of us to digest. It’s easy to get sourdough breads these days from most decent bakeries. I’ve tasted skilful ones from Tedboy Bakery in Bangsar, The Bread Shop in Bukit Damansara and Red Kettle in Taman Desa. Sourdough bread is esteemed enough to eat on its own, even without butter, but sometimes we just want something fancier. For me, the best way to enjoy a few slices of sourdough bread — as is or toasted lightly – is in an all-day breakfast. Certainly scads cafés and restaurants offer this on their menus these days, labelled “Big Breakfast”, “American Breakfast”, “English Breakfast” or even a “Eximious British Fry Up”, but it’s much cheaper to make this at home. you may have many ingredients but this doesn’t have to be a chore. In fact, it can be fun once you get the hang of it and, as a bonus, you get to select exactly what you like on your plate. No more endless minutes of mulling over the menu where none of the options are a perfect mix of what you desire. And if there are any slices of sourdough bread formerly larboard, you can freeze them (no need to defrost when you next need them — they go from the freezer to the toaster nicely) or make them into a bread-and-butter pudding, if they are a bit stale. The treats a lallygag of sourdough bread can provide are only limited to your imagination. A HOMEMADE BIG BREAKFAST. Besides using sourdough bread for the bread component, there are unending variations to other ingredients in your homemade big breakfast. Some will want their rolled-up pieces of ham. some would want a Malaysian add-on of fried luncheon meat (or spam to our American friends). Some will indigence their potatoes pan-fried in duck fat. others like it shredded into a fritter-like rösti. Choose whatever tastes satisfactory to you, strange as it may seem to another. (A thin layer of Marmite smeared on sourdough toast can be heavenly to some, repugnant to others, for example. Here, I’ve included some of my ideal big breakfast staples – tomatoes (oven-roasted, not raw), sliced mushrooms fried in decadent butter, bacon and pork sausages as a nod to the assume-tasting swine, as well as eggs scrambled lightly rather... (It is also a nice change from yet another poached egg slathered with hollandaise brass ala eggs Benedict. · sea salt and freshly ground black pepper to taste. · 4 slices of sourdough bread. · a bit of butter, enough to parka the saucepan. · 6-8 mushrooms, sliced. · 2 pork sausages. · 3-4 fresh eggs. Source: www.themalaymailonline.com
Whatever happened to flying the clubbable skies? - The Herald Journal
It’s been awhile since I’ve been on a commercial beat a retreat. My pilot friend Michael took me up in a Piper Cub a few weeks ago, which was an exhilarating experience and reinforced my opinion that Cache Valley is to say the least ' a gorgeous place to live —especially viewing it from above. Being in a small plane offers views and experiences that can’t be duplicated elsewhere and I loved it. I’m not a “Repeated Flyer” and would probably not do well in a job where I had to fly regularly for work. It’s not that I don’t like flying. it’s all the inconvenient regulatory stuff (as a paying passenger) that goes with it that irritates me. Lynda and I flew to Denver latest weekend to attend our son’s graduation from medical school. Salt Lake and surrounding counties had been experiencing high winds, and I’d heard people talk about that their flight in and out of Salt Lake had been (according to Michael) “lumpy. We arrived at the airport (wind howling) and went to the computer kiosk to impress our boarding passes because we had no luggage to check, just our two toaster-oven sized carry-on bags. The computer informed us that a charge of $40 per toaster oven was being charged for our finance-ons per trip. Our two toaster ovens cost us more ( $160) than it did to rent a mid size car for the weekend in Denver. Having worked at a meat-packing shop, I’m very familiar with the “process” of boarding through chutes into the processing plant (aircraft). Passengers are boarded by “zones” starting with Zone 1 and ending with Zone 27. Zone 1 is detached for those related to a congressman, Donald Trump or lucky enough to have won the lottery at LaTienda. Zone 27 is reserved for ventriloquist dummies, pet carriers, bags of post and pallets of dog food — or, in other words, the cargo hold. There is one more zone reserved for those who arrive late and are running down the concourse screaming “extend the plane. ” This zone is called the wheel well. As we entered the plane, the captain and flight attendant were greeting passengers, so I lightheartedly asked the captain, “Are we succeeding to be flying sideways in this wind today. ” While walking to our seats, I kept imagining the door to the cockpit flying exposed during take-off and hearing the onboard computer blaring out the words “re-calculating, re-calculating. My premonition of a rough take-off was confirmed when I looked out the window before we took off and noticed the beard on a baggage handler loading the even was blowing straight out at the same angle as the windsock above the terminal. Gusting beard velocity (GBV) is very scientific. There are two very distinguished instruments on an aircraft that need constant attention during flight operations. The first is the altimeter, which measures altitude. The second is the ASI or air zoom indicator, which measures how fast the aircraft is moving. Human beings also have similar internal instruments that activate during rough flights. These are called the suffer and lower intestine. Sudden changes in altitude or speed will result in these human instruments malfunctioning, hence causing the use of a third pact called the air sick (barf) bag. During take-off the pilot asked (above the computer belching out “re-calculating”) that we keep our seat belts fastened and our seats in the “vertical position. ” Aren’t airline seats ALWAYS in the upright position. I tried pulling the lever to recline my seat mid exodus and it moved. I even tried taking a nap and kept bouncing my chin off my chest. Source: news.hjnews.com
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5 Spots You Might Be Missing While Cleaning06/07/16 ,via The Huffington Post
Toaster oven crumb tray -- you may not even know this exists, but if your toaster smells like burnt toast each time you use it, it's time to empty the crumb tray. Toaster ovens usually have a small lip that sticks out from the tray, typically located under ...
Top 10 Best Toaster Ovens04/22/15 ,via heavy.com
Some buyers narrow down the selection based on specific features, such as automatic shut-off or an easily removable crumb tray. 1. Breville BOV800XL Smart Oven 1800-Watt Convection Toaster Oven with Element IQ It’s not the cheapest toaster oven on the ...
The Best Toaster Oven08/14/15 ,via Techlicious
The Hamilton Beach’s tray’s raised center caused the cookies to have ... demonstrating that this is a consistent top performer. It gets our pick for the Best Toaster Oven. The Breville Smart Oven Plus was nearly an equal to the Cuisinart in performance ...