How much fat did you trim off? And I want to bought a whole one I might get rid of some silver skin but I was typically keep as much as the fat on as possible. Just curious.
Too lazy. I just want to put a few bags of frozen stuff in and walk away. Not meant to be dine dining, just easy and filling and tasty.
Dude but if you got it all that really good seafood, you can of easily made a nice seafood gumbo, and I probably would have turned out even more Superior. And you could have cooked it in the same amount of time except just putting a little bit more elbow grease and misen plastic.
You are being way too kind. Those shrimp and scallops were disgusting shrunken balls of rubber after hours of cooking.
What is it? I'm assuming it's a chicken pot pie casserole or something?
Dude I've got stoneware, and all kinds of other baking dishes, even plates, and I've never had an issue. Toss them under the boiler all the time and nothing is ever exploded on me and all of the years I've been cooking.
That doesn't mean it's not a risk. Someone who's newer to cooking might not think of it, especially if they grew up with old Pyrex.
Fair point. Just know everything I have is pretty resilient, and I've never had the issue. A question whether or not some dish I had was up to snuff, went ahead and tried it and still never had any explosions.
Chicken, riced cauliflower, sauce is made from cream cheese, butter, mozzarella, heavy cream, and then some seasoning with thyme, oregano, parsley, etc.
