quote:

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Originally posted by pollyhyper:
I have a question. How do they make fat-free Pam fat-free, if oil is nothing but fat?

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I think it's not *really* fat free, but the amount of fat in one spray is small enough that they can technically call it "fat free." Like, if a serving is a one-second spray, and that has .2 grams of fat (I just picked a number for the example), that's small enough for them to say that a serving is fat free.

But if you sprayed your pan or cookie sheet for, say, 10 seconds, you'd be talking about 2 grams of fat. And, theoretically, 10 servings.

quote:

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Originally posted by kellyrae:
So, last night I went to Phil's. I took a London Broil-type steak (I don't know what it's really called) out of my freezer, and put it in my car to bring to his house. We would defrost it in his fridge and eat it for dinner on Wednesday. (OC Finale!)

But, um, I left it in the car. Overnight. I realized this in the morning, and just now brought it into work and put it into the work fridge. The low was about 45 last night, I think. It was frozen to start.

Do I need to throw it out?

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http://www.kitchenemporium.com/info/castiron.html

Seasoning Cast Iron:

New Pans
Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.

Caring for Cast Iron Cookware:
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.

here's my question to you guys...

What is a good way to toast nuts (such as walnuts, almonds, etc)?

hee hee hee the word nanaimo totally just went all weird on me because I read it too many times in a row.

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Originally posted by yam:
or a LIME, yo!

hee hee hee the word nanaimo totally just went all weird on me because I read it too many times in a row.

there's a stop on the skytrain (like a subway) here called nanaimo and it used to have a recorded voice saying "the next station is.. naNAIIIIIIImo" in a really ridiculous way. but now it's a different recorded voice that sounds pretty normal.

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quote:

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Originally posted by jstrizzy:
so what's a nanaimo bar?

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A gift to humanity! Ok, so it's like a cookie square with different layers:

- bottom is a chocolatey coconutty brownie type layer
- then a layer of yellowish sweet yummy stuff that's made out of a ton of icing sugar and I don't know what else
- then topped with chocolate.

Can anyone elaborate on the middle part?

I have no idea why they're called Nanaimo bars, but I can tell you Nanaimo is a town on Vancouver Island, half hippies and half millworkers. I don't know if it's named after another city somewhere else - I don't think so because I think it is the name of a First Nations band in the area.

Edited to add that I always ate the chocolate first, licked off the yellow part and then my sister ate the coconut part when I was a kid because I hated coconut...

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Originally posted by ericameredith:
anyone have any good recipes for nanaimo bars? i love them!

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nanaimo bars