“Monte Cristo casserole” makes me think: bread pudding with ham and cheese. Not saying it wouldn’t be good, that’s just what come to mind.

The main difference isn’t between the delivery times, the main difference is delivery area. The 2 day, non-perishable deliveries are available nationwide, whereas the perishable delivery is only available in select markets, and not even all markets where there are Costcos nearby. Wichita, for example, has a Costco,…

I don’t care what kind of casserole it is, no “cream of” anything soup should come anywhere near it.

But, I learned the hard way to buy the real thing and not other brands of of silicone impregnated fiberglass mats. At least for me, only actual Silpat mats fit a commercial half sheet pan.

Most parchment is sized to match the width of a full sheet pan, which is the size of the long edge of a half sheet pan. If you unroll it parallel to the short side, it will work as intended.

I’d say make it two taps. Once for “suspend” (or whatever you want to call the current pseudo-off) and a second time for “off”.

I’m sorry, did you say “emus”?

Not fried chicken... BUFFALO fried chicken. There’s a local place in Wichita that does it and it’s amazing. They also sprinkle on blue cheese, but I’m allergic, so I leave that off.

Or, use the recipe put out by McDonald’s themselves, as presented by their own executive chef....

I 100% agree with the sheet pans, but wouldn’t buy precut sheets of parchment. I used to buy rolls of parchment (and still do for other things), and was actively resistant to buy Silpats, but now that I bought one (or three), I’d never go back to parchment for most of my sheet pan baking.

Well that entirely depends on how your body processes dairy...

I can confirm that Frosty Paws has lead to at least one humorous mix up. My aunt and uncle had brought some to a family picnic for their cocker spaniel, and another uncle found it in the freezer. He was on his second one before mentioning that it tasted a little weird.

Welding gloves. They give me way more dexterity than any oven mitt, and they won’t soak up liquids like kitchen gloves (e.g. the ove glove). And despite being nearly identical to leather BBQ gloves, they’re cheaper.

Step One: Throw banana in freezer until hard.

Not my idea but one I saw just the other day:

Exactly. If a stick blender make mayo in under 10 seconds, it can certainly emulsify salad dressing better than shaking. Probably better than just about any other method out there.

I learned something similar from my uncle. He’d take day old Krispy Kreme and throw them in a pan with some butter. Get that same brulee-like outside, and shake off any staleness.

I prefer BladeSafes to those sleeve things.

I used iGoogle until they announced they were killing it off in a few months, so I switched to Reader... which they killed off even sooner.

I heard someone recently refer to a storm that drives people to buy milk, eggs and bread (especially if it then ends up not amounting to much) as “french toast weather”, because now you’re overstocked so you might as well make some.