Martin Fisher

Yeah! I sort of cringed when I read the promotional email!

Ugh!

So, when buying something—anything—from Amazon is it possible to come here and generate an Amazon link that will benefit eGullet?

I looked over the specs on the OXO splatter screen on OXO's website. It's dishwasher safe but no mention of oven temperatures. Someone answered a question on BB&B's website stating that it's not oven safe and that's a feature that I'd like.

Yeah, I'm a bit concerned about the possible steaming effect but I sure do hate those big sudden 'pops' of flying hot grease—and I hate wearing gloves or the like.

Dang! I missed that deal! Ugh!

The result of a sudden eye-opening and cuss invoking splatter of flying hot grease to the back of my hand! Ouch!!! LOL

A cursory search didn't reveal a topic title exclusively devoted to this. Do you have a favorite grease splatter screen/guard? And what do you like about it? Thanks!

It sure does if you're literally dirt poor like I am!!!

FWIW—I'm seeing $27.50 (with free shipping) for the hardcover on eBay.

FWIW...

From the Kosher Dosher's blog: "My Love of [Beef] Bacon" "Heavenly [Beef] Bacon?" He's used my online curing calculator for some of his curing projects.

Yes.

I've made it a few times from the "navel" which is 'generally' the prefered cut.

Back in the day we were latchkey kids—the late 70s and early 80s—we ate a heck of a lot of PB&J sandwiches when we got home from school. My mom's or grandma's homemade jams or jellies (wild grape, wild strawberry, wild blackberry, wild raspberry, currant, etc.) on fresh homemade bread. I also love, love, love a good PB&J made like a good grilled cheese sandwich. Crisp on the outside, warm and gooey on the inside!!! MMMmmm!!! In later years I made 'PB&J' a hella lotta different ways. Different breads made from various grains. Different nut butters. Different jams and jellies—cherry jam, pepper jelly, tomato jam, groundcherry jam, boysenberry jam, blueberry jam, etc. Lately I've had to restrict my carbohydrate intake severely—so none of that stuff anymore.

Thanks for sharing!

I loathe sponges more than 'Satan!' I use cotton dish clothes and bar towels. I wring the water out of them, fold them up, and put them in the microwave for a minute or so. Sanitizes the hell out of them! FWIW, I do all of my dish/pan washing by hand.

It looks great!!!

FWIW, I almost always find the best deal on used books at https://www.abebooks.com/ It's a subsidiary of Amazon. https://www.bookfinder.com is also often very helpful in finding the best deal on used books.

Cool that she included her rendition of Dr. Robert Baker's Cornell barbecue sauce. Dr. Baker's Famous Cornell Chicken Extension Bulletin

Yes, very true. But if you really want a good wrapping job—cater wrap is the way to go. I only use it when absolutely necessary. Yesterday I baked TBH a batch of brownies—regular GLAD clings just fine to Pyrex without any special tricks.

I currently use GLAD Cling Wrap and Press'n Seal, both work great for me and a roll lasts a long time here. I also use the one gallon twist tie bags from both Wegmans and Walmart—again, they last a long time. 'The-better-half' won't touch plastic wrap because it frustrates him too much!!!

Yes! That!

Have you tried Numex Suave Orange? They're mild. There's also a Numex Suave Red.

Everything humans do has an impact. Multiple rewashing of all those reusable 'napkins' and finally tossing them into the landfill has an impact. And don't forget the manufacture, distribution, etc. ETA: I would check with a restaurant supply vendor or a paper goods distributor for heavy-duty disposable napkins. BTW: I use both disposable and reusable napkins depending on the situation.