Darienne

[Moderator note: The original Yard Sale, Thrift Store, Junk Heap Shopping topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Yard Sale, Thrift Store, Junk Heap Shopping (Part 1)] Bought an electric roaster two days ago for $10. 8 quart. Not sure why. But already it's turned out to be a little wonder. I am making another round of freezable Tex/Mex enchiladas for quick lunches and wanted to roast some poblanos and other useful vegetables to add to the leftover pulled pork filling. Normally I roast the stuff in the oven. But this was SOO handy. Like a frying pan in which I can't burn stuff. (Yes, I do have that kind of attention span now. The meds nurse brain is gone forever.) We have two more Sundays to go before we head for home and I shall look more carefully for roaster pans in the local second hand store. I know I've seen larger ones before. Never considered buying one.

Much here to ponder. Thank you.

Good point about the liquid coming from the meat. DH and I are just talking about it...the amount of water injected into the meat. Thanks for bringing that one up.

I cannot think of a time when the cooked meat (crock pot experience only) was not swimming in liquid. That's plain pulled pork with no seasoning, seasoned pulled pork (assorted) and puerco pibil (without banana leaves). But then I haven't made the foregoing more than the last two years. I drain the liquid and then remove the fat when it is solid. Use it mainly for the dogs over the next weeks. Or dump it. The juice goes for sauce or frozen for broths. The extra 'juice' always gets used up in one way or another. Have never added any liquid to the mix except for small amounts of li, lemon or orange juice. Could the cuts of pork be a factor?

There is a very interesting book on sleep Lights Out: Sleep, Sugar and Survival. It may shed some light on why we gain weight because of the effect of our living for an unnatural length of time in the light.

Here goes my last attempt. Here's a photo of two of the sheets, one right side up, one upside down. That's DH's hand holding the up side down sheet, showing how pliable the sheet is. He was using a fair amount of pressure to create this response. You can see the rigid frame. The young woman at the cash is fascinated by the problem and wants to know what happens to the sheets. Yes, I bought them at 50% off. She found them online starting at 'rubber baking sheet' and they are noted as 'silicone'. She said that they had a bunch of them and that these were the last two left. One thing for sure, they are immoveable and Kerry's idea of using them to keep some item still would certainly work. I was showing the young woman how immoveable they were and actually wiggled the counter accidentally while showing her. No identification at all. 11"x15". End of story.

Will do. However, if you go to the OP on this topic and click on the link, you'll get a photo of what this thing looks like. Ofr course it's only from one not too useful angle. I could take my camera into the store tomorrow and ask if they mind my taking a couple of photos of the item for 'educational' purposes. I think they'll agree. It's a pretty informal and friendly place and the staff were quite curious to figure out what it was also. I'll try.

At half price on Senior Sunday, each one will cost $1.50. And it's mostly curiosity that is egging me on. I don't need them or really want them. I just want to know who uses them for what and so far I have gotten nowhere. If I ever do find some use for them, I'll pass it on. On the other hand, they could well be gone. Right now I'm waiting for an electric roaster to be half-price...and still be there.

"Useless once it gets wet" constitutes exactly one of those things I will never again...

Silicone baking sheet. This kind of reference is the best that I can find. Some things are not going to work out and this just may be one of them. Thanks all for the help. (I just might buy them next Sunday if they are still there. Sundays are 50% off for old guys. )

DH is helping me to describe them. It looks as if a rectangular metal wire frame. about the thickness of a clothes hanger, with rounded corners, with a piece of rubbery stretched over the frame. While the frame is rigid. the stretched rubbery material is not. It has quite a bit of bounce to it, like a tiny pink trampoline. Quite strange looking. I know the photo is not all that clear and that's about the best I can do. As I said, I've never seen anything like it and the folks at the second hand store searched quite a bit before they figured out what it was.

Thanks for all the replies but I am wondering if anyone looked up the link I put in the top of my OP. This silicone item is unlike any other I've ever seen and this is what I am asking about. Thanks again.

Shelby, your decorated cookies are wonderful...but ya got me with the Margarita cookies. Got's ta have some. Soon.

Silicone baking sheets I can't find much information on these sheets and am quite curious about them. Yesterday, while amusing myself in the local second hand store while DH was looking for some guy type thing, I came across two odd pink rubbery type sheets with rigid edges...as if the material were rolled over an open wire frame... The flat surface is not at all rigid. Took them to the cash and asked what on earth they were? Silicone baking sheets was the answer. Right. Should have thought of that. Googled until I found what I think they are. Has anyone used them? They don't look all that useful to me but then maybe they are excellent for something???

Now this IS brilliant. We have a Chinese Feast coming up and there is simply too much work to be done. This short cut could be terrific. Do you reshred the mix to make it finer or do you find it's fine the way it is?

I guess it's a Christmas gift that I bought myself. The owner of the condo where we are staying has agreed to sell me this set of nest acrylic bowls. Not a very good photo...

I tend to roast items that call for frying.

Delicious lunch...our meal to have guests. African Chicken Peanut Stew on Steamed Rice. Recipe here. We'll be eating it for days to come.

I keep thinking: eat out...eat out... or have something in.

Wow! That is so interesting. Thank you for doing that research. It is surely the same thing. Maybe I will have to take up African cuisine now. How exciting. Wonder how it turned up in southern Ontario.[Moderator note: This topic continues in Yard Sale, Thrift Store, Junk Heap Shopping (Part 2)]

Ditto from me. Such a good feeling when you do something so lovely for the first time.

A personal retrospect. Just went backwards through the posts I have made to this topic. Can't believe it. I came to this list with 126 cookbooks to my name. A very mixed lot. And that was from a background of hating to cook. Since Dec 08, via one method or other, I have acquired an additional 91 cookbooks. That's 3 years of incredible cooking and learning from this list. Possibly one of the most amazing and unexpected turns my life has taken. I now am proud/ashamed/embarrassed to say I own 217 cookbooks.

Additions to my cookbooks. Just love the American Amazon.com. Jeni's Splendid Ice Creams at Home Mark Bittmans' The Food Matters Cook Book. Shehad Husain & others. India's 500 Best Recipes. Lisa Fain's The Homesick Texan. Maria Teresa Bermudez. Mexican Family Favorites Cook Book. Plus three Tex-Mex second hand books and one bread book.

Dear Ilana, Thank you so much for your wonderful blog and for taking so much time to do a blog at such a busy time in your life. Really enjoyed it. Much to think about. All best, Darienne

Hey! Canadian cheese. Extra old aged 5 years Cheddar Cheese. Try it sometime!