Dec. 27th, 2009

jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (Default)
[personal profile] jjhunter
gentle readers, i have a conundrum.

time made a fool out of me )

this is not a state of affairs that can be permitted to continue. my dignity, my self-respect, and the minor matter of my reputation as competent in the kitchen depend on closing the achievement gap between myself and those posting enthusiastic reviews on cooking websites with frequent resort to all caps. i have decided to throw myself on the collective mercy of crowd-sourcing. listen closely, dear readers, for i do not say this lightly: help me, omnomnom kenobi et al. you're my least embarrassing source of hope.


x-posted to [community profile] omnomnom
sasha_feather: kid from movie pitch black (pitch black)
[personal profile] sasha_feather
My standard lunch for myself is something I make in my cast-iron skillet: I start with cut-up potatoes and add whatever vegetables I have in my fridge, and maybe some sausage. I use a bit of olive oil in the bottom of the pan, and add some spices on top. Cook over medium heat until the potatoes turn golden brown.

My problem is this: the potatoes stick to the bottom of the pan, making a layer of stuck-on food that I have to scrub off later. Should I be using less oil? More? Adjusting the heat? Should I simply resign myself to this problem and soak my pan when I'm done?

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Boiling water without burning it

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