"Brooklyn1" <Gravesend1> wrote in message
...
> On Wed, 21 Dec 2011 16:58:15 -0800 (PST), merryb >
> wrote:
>
>>On Dec 21, 11:56 am, Brooklyn1 <Gravesend1> wrote:
>>> On Wed, 21 Dec 2011 09:46:35 -0800 (PST), merryb >
>>> wrote:
>
>>> >On Dec 20, 6:49 pm, Brooklyn1 <Gravesend1> wrote:
>>> >> On Tue, 20 Dec 2011 14:18:21 -0800, Mark Thorson >
>>> >> wrote:
>>>
>>> >> >Brooklyn1 wrote:
>>>
>>> >> >> Normal brained people who want non reactive sheet pans use
>>> >> >> whatever
>>> >> >> fercocktah metal pans they happen to have and they buy a box of
>>> >> >> parchment/wax paper.
>>>
>>> >> >Parchment for baking is not wax paper. Wax would melt.
>>>
>>> >> Your brain is melted, Thorazine... but that should be no surprise.
>>> >> One can certainly bake on waxed paper, been for more then 50 years,
>>> >> in
>>> >> fact I've never bought parchment paper for cooking... at one time I
>>> >> actually used to save the parchment paper from sticks of butter in my
>>> >> freezer but never found a use for them so into the trash they went.
>>> >> Ordinary waxed paper works very well for baking.
>>>
>>> >Now that's frugal!! I always use parchment...
>>>
>>> Buying something one will never use has nothing to do with frugality.
>>
>>What did you buy that you don't use? You used the butter, correct?
>
> I'm talking about not buying parchment paper because I don't use it. I
> don't buy butter for the wrappings... in fact most of the butter I buy
> is wrapped in foil. I started saving the parchment paper from butter
> because at that time cooking shows were in their infancy and they
> pushed a lot of parchment paper. I never saw any use for parchment
> paper for the things I cooked that waxed paper didn't do better.
> Cooking shows pushed a lot of useless items, they still do. Nowadays
> when I cook something that needs to be wrapped in a package I use the
> old fashioned tried and true that every culture has used since long
> before paper was invented; plant leaves... banana, ti, grape, cabbage,
> lettuce, etc. and there is nothing one can cook in parchment paper
> that can't be done better in corn husks.

I bought a roll of parchment paper some years ago at one of those stupid
Pampered Chef parties. I still have it. I think I used a bit of it two or
three times.

I was about to say that I've never seen butter in foil and then I
remembered! If I buy the standard grocery store stuff like Challenge or
Darigold (probably only in this area) it is in paper. But if I buy what I
prefer such as Kerrigold or whatever it is they sell at the health food
store, it comes in foil.

I recently acquired some stuff I will likely never use called pan lining
paper. It is a dual product with foil on one side and parchment on the
other. I have seen recently that some chef sells the same sort of thing
online. Martha Stewart maybe? Can't remember. I pretty much only bought
the stuff because I had a coupon for it and I couldn't find the stuff. So I
made it my mission to do so.

Mostly I use just foil for lining stuff. I have cheap foil (paper thin)
regular foil, Release foil and once in a while the really long roll of heavy
duty foil. I find that works well for lining stuff and makes cleanup a lot
easier. I also use Crock-Pot liners when I use the Crock-Pot which hasn't
been for a very long time. However I think I just might when my husband is
home this next time. I like to do a big beef roast in one and assorted
veggies in another one. Haven't made that in a loooong time.