We did this a few times, and it literally burnt out our oven. Workarounds are fine on occasion, but if you do this often, just get a dehydrator.

Some of the micromanagers I know might let you do a test project, pronounce it "pretty good" and then go right back to micromanaging you. The bulk of the micromanagers I know will emphatically deny that they need to change anything - "you don't know what you're talking about".

I regularly use a pressure cooker, as well. Not the way they're talking. A rice cooker is a rather slower, low-temperature cooker. A pressure cooker is speed cooking.

Yes! Mine's a Lodge cast-iron pan, and it looks very similar to this one. Like you said, it made a difference by orders of magnitude!

Once upon a time,we used a clothesline.When we moved, and stopped doing that, we started using the clothespins for bag clips. We have a lot of them, so we have as many as we could possibly need for the kitchen.

I love cold brewed coffee and have been using Toddy, but always leaks during the brewing cycle. I've complained and gotten a second brewing container, but it still leaks.

I can't imagine going back to hot-brewed coffee, but I'm going to have to look for another option Bruer looks really good.

I've been vermicomposting for 20+years. I started with 200 worms and have enough worms now to keep 4 small bins and one large bin (an unused bathtub) going. We've dropped our garbage output to less than half of what it was.One of the differences between hot composting and vermicomposting is compost output. Hot…

I use PhonePower. The first two years runs about$8 per month, paid up front. After that, it's about $15 per month. Long distance is free, call blocking, call forwarding, access to 60 minutes of international calling per month for free. I've been with them for 3 years, and I'm very happy.

I always keep a ziploc sandwich bag of chopped red onions in the fridge. They don't seem to get any stronger in flavor. We also generally use them up within 3 days. It's a nice luxury to reach in the fridge and grab already chopped onions.

When I make beans, I always make a whackload, eat from the pot once, portion out the rest, and freeze the leftovers.

I agree. There is no way I'm not going to brown my meat before it goes into the slow cooker.

Nearly all of my clients. I've finally convinced one of the XP'ers to seriously consider getting a new computer. The rest want to "wait a while".

Sweet! Thx!

I create a QR code for my business cards with the contact information. Easy to scan and import.

I've been making my own pizza for about 6 months. The biggest thing is to get over how hard you think making the crust will be. It might take 2-3 pizzas to get the hang of it, but once you do, you can have pizza more often.

Moldy, expired food, means that I have something to feed my composting worms, so it's not a total loss.

Red earthworms, aka red fishing worms, aka composting worms, aka red wigglers. I have been keeping/raising redworms for many years. We throw the vast bulk of our biodegradable garbage (leftovers, wilting veggies, refridge rejects) in bins that have thousands of these worms in them, and they eat it all up, including…

My juicer pulp is one of the things that got me started raising redworms. They get all my pulp.

This doesn't really look that good in the photo. If I wanted to "make my own pizza lunchable", I'd more than likely make my own dough and create my own pizza pocket type thing. I could make a bunch and keep them in the freezer. That way, I could properly bake it, before freezing, then it would only need reheating.

I was thinking that way about the celery.