Perhaps asked before...

I've been using parchment paper to line a baking sheet for "baked 'fried'
chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
greasing the pan itself but so much easier cleanup. It's got a silicone non-
stick property to it.

Greased baking sheet OR parchment paper or the new-age silicone baking
sheets? Which do you prefer?

Andy

On Mon 10 Nov 2008 06:29:24a, Andy told us...

> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked
> 'fried' chicken tenders," chipotle pork tenderloin, etc. It's about as
> non stick as greasing the pan itself but so much easier cleanup. It's
> got a silicone non- stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

I use baking parchment. I know the silicone mats are very good, but they
require cleaning, too. Paper you can throw away. Coated metal baking
sheets eventually get scratched with spatulas.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
17hrs 6mins
*******************************************
Though it all looks different now, I
know it's still the same...

Wayne Boatwright > wrote in
5.247:

> On Mon 10 Nov 2008 06:29:24a, Andy told us...
>
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for "baked
>> 'fried' chicken tenders," chipotle pork tenderloin, etc. It's about
>> as non stick as greasing the pan itself but so much easier cleanup.
>> It's got a silicone non- stick property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age silicone
>> baking sheets? Which do you prefer?
>>
>> Andy
>
> I use baking parchment. I know the silicone mats are very good, but
> they require cleaning, too. Paper you can throw away.



Oh......... the poor trees :-(







;-P
--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

Andy wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?

I prefer 600 count percale.

WTF is a baking sheet... and why do you want to sleep with the chicken
and pigs?

Sheldon said...

> Andy wrote:
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for "baked
>> 'fried' chicken tenders," chipotle pork tenderloin, etc. It's about as
>> non stick as greasing the pan itself but so much easier cleanup. It's
>> got a silicone non- stick property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age silicone baking
>> sheets? Which do you prefer?
>
> I prefer 600 count percale.
>
> WTF is a baking sheet... and why do you want to sleep with the chicken
> and pigs?


Heh heh heh heh heh!

Ain't it about flannel sheet time up Yew Nork way?

Ya BUM!!!

Andy

On Nov 10, 9:38�am, Andy > wrote:
> Sheldon said...
>
> > Andy wrote:
> >> Perhaps asked before...
>
> >> I've been using parchment paper to line a baking sheet for "baked
> >> 'fried' chicken tenders," chipotle pork tenderloin, etc. It's about as
> >> non stick as greasing the pan itself but so much easier cleanup. It's
> >> got a silicone non- stick property to it.
>
> >> Greased baking sheet OR parchment paper or the new-age silicone baking
> >> sheets? Which do you prefer?
>
> > I prefer 600 count percale.
>
> > WTF is a baking sheet... and why do you want to sleep with the chicken
> > and pigs?
>
> Heh heh heh heh heh!
>
> Ain't it about flannel sheet time up Yew Nork way?
>
> Ya BUM!!!


I hate flannel bedding.

For baking chicken/pork use a "roasting pan"... oil the meat, not the
pan (unless you're gonna eat the pan). Sheet pans are for bakery
goods, they're too shallow for meats unless you like living
dangerously and don't mind fat running/spattering. If you're
concerned about clean up there are non stick roasting pans.

Great pan, great price: http://tinyurl.com/5k2pyu

http://www.amazon.com/Circulon-16-In.../dp/B0000UQON2

Andy wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?

For oven fried chicken I use pans liberally greased with oil. I think
that it helps the pseudo frying process.

I also used greased pans for cookies. It is probably just a matter of an
old habit dying hard. I have never tried parchment paper with cookies,
though we use parchment paper for meringues.

On Mon 10 Nov 2008 07:51:09a, Dave Smith told us...

> For oven fried chicken I use pans liberally greased with oil. I think
> that it helps the pseudo frying process.
>
> I also used greased pans for cookies. It is probably just a matter of an
> old habit dying hard. I have never tried parchment paper with cookies,
> though we use parchment paper for meringues.

Many cookie recipes call for non-greased pans. Baking parchment works well
for these, too.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
15hrs 44mins
*******************************************
The road to enlightenment is long &
hard-so take snacks and a magazine

Andy wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

I like parchment. The reason it has such good non stick properties is
that it is essentially paper impregnated with silicone.

George wrote on Mon, 10 Nov 2008 10:00:21 -0500:

> Andy wrote:
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for
>> "baked 'fried' chicken tenders," chipotle pork tenderloin,
>> etc. It's about as non stick as greasing the pan itself but
>> so much easier cleanup. It's got a silicone non- stick
>> property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age
>> silicone baking sheets? Which do you prefer?
>>
>> Andy

Another possibilty that I use for oven-"fried" chicken or potatoes is a
scattering of cornmeal. It really works and the little that adheres to
the food does not detract from the result. I've not tried separate
silicone sheets but non-stick baking sheets don't last very long.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon 10 Nov 2008 08:08:48a, James Silverton told us...

> Another possibilty that I use for oven-"fried" chicken or potatoes is a
> scattering of cornmeal. It really works and the little that adheres to
> the food does not detract from the result. I've not tried separate
> silicone sheets but non-stick baking sheets don't last very long.

The silicone sheets like Sil-Pat work extremely well, but still require
cleaning. Parchment, of course, is a toss away. I totally agree about the
non-stick baking sheets. They’re a waste of money.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
15hrs 42mins
*******************************************
SENILE.COM found: out of memory...
*******************************************

In article >,
"James Silverton" > wrote:

> George wrote on Mon, 10 Nov 2008 10:00:21 -0500:
>
> > Andy wrote:
> >> Perhaps asked before...
> >>
> >> I've been using parchment paper to line a baking sheet for
> >> "baked 'fried' chicken tenders," chipotle pork tenderloin,
> >> etc. It's about as non stick as greasing the pan itself but
> >> so much easier cleanup. It's got a silicone non- stick
> >> property to it.
> >>
> >> Greased baking sheet OR parchment paper or the new-age
> >> silicone baking sheets? Which do you prefer?
> >>
> >> Andy
>
> Another possibilty that I use for oven-"fried" chicken or potatoes is a
> scattering of cornmeal. It really works and the little that adheres to
> the food does not detract from the result. I've not tried separate
> silicone sheets but non-stick baking sheets don't last very long.

I'm planning on getting some silpats for my sister.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 10, 7:20*am, Omelet > wrote:
> In article >,
> *"James Silverton" > wrote:
>
>
>
>
>
> > *George *wrote *on Mon, 10 Nov 2008 10:00:21 -0500:
>
> > > Andy wrote:
> > >> Perhaps asked before...
>
> > >> I've been using parchment paper to line a baking sheet for
> > >> "baked 'fried' chicken tenders," chipotle pork tenderloin,
> > >> etc. It's about as non stick as greasing the pan itself but
> > >> so much easier cleanup. It's got a silicone non- stick
> > >> property to it.
>
> > >> Greased baking sheet OR parchment paper or the new-age
> > >> silicone baking sheets? Which do you prefer?
>
> > >> Andy
>
> > Another possibilty that I use for oven-"fried" chicken or potatoes is a
> > scattering of cornmeal. It really works and the little that adheres to
> > the food does not detract from the result. I've not tried separate
> > silicone sheets but non-stick baking sheets don't last very long.
>
> I'm planning on getting some silpats for my sister.
> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama- Hide quoted text -
>
> - Show quoted text -

Nice gift! There are some things that are soooo much easier when using
them, like florentines.

Omelet wrote:
>
> I'm planning on getting some silpats for my sister.

A stocking stuffer or in lieu of a boob job? hehe

On Nov 10, 4:00*pm, Sheldon > wrote:
> Omelet wrote:
>
> > I'm planning on getting some silpats for my sister.
>
> A stocking stuffer or in lieu of a boob job? hehe

They're kinda flat for that purpose...

On Nov 10, 5:29*am, Andy > wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

Silpats or Parchment!

merryb said...

> On Nov 10, 5:29*am, Andy > wrote:
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for "baked
'fried'
>> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> as
>> greasing the pan itself but so much easier cleanup. It's got a silicone
n
> on-
>> stick property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age silicone baking
>> sheets? Which do you prefer?
>>
>> Andy
>
> Silpats or Parchment!


merryb,

So... your choice?!?

Don't leave me in suspense!!!

Best,

Andy

On Nov 10, 10:05*am, Andy > wrote:
> merryb said...
>
>
>
>
>
>
>
> > On Nov 10, 5:29*am, Andy > wrote:
> >> Perhaps asked before...
>
> >> I've been using parchment paper to line a baking sheet for "baked
> 'fried'
> >> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> > as
> >> greasing the pan itself but so much easier cleanup. It's got a silicone
> n
> > on-
> >> stick property to it.
>
> >> Greased baking sheet OR parchment paper or the new-age silicone baking
> >> sheets? Which do you prefer?
>
> >> Andy
>
> > Silpats or Parchment!
>
> merryb,
>
> So... your choice?!?
>
> Don't leave me in suspense!!!
>
> Best,
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Ok, silpats. I guess it's the green part of me! I use both, but
probably use silpats the most...

On Nov 10, 7:29*am, Andy > wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

Parchment or non-stick foil.

N.

Nancy2 said...

> On Nov 10, 7:29*am, Andy > wrote:
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for "baked
'fried'
>> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> as
>> greasing the pan itself but so much easier cleanup. It's got a silicone
n
> on-
>> stick property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age silicone baking
>> sheets? Which do you prefer?
>>
>> Andy
>
> Parchment or non-stick foil.
>
> N.


Nancy2,

Non-stick foil? I've seen it advertised. ICK!!!

Andy

On Nov 10, 2:53*pm, Andy > wrote:
> Nancy2 said...
>
>
>
>
>
>
>
> > On Nov 10, 7:29*am, Andy > wrote:
> >> Perhaps asked before...
>
> >> I've been using parchment paper to line a baking sheet for "baked
> 'fried'
> >> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> > as
> >> greasing the pan itself but so much easier cleanup. It's got a silicone
> n
> > on-
> >> stick property to it.
>
> >> Greased baking sheet OR parchment paper or the new-age silicone baking
> >> sheets? Which do you prefer?
>
> >> Andy
>
> > Parchment or non-stick foil.
>
> > N.
>
> Nancy2,
>
> Non-stick foil? I've seen it advertised. ICK!!!
>
> Andy- Hide quoted text -
>
> - Show quoted text -

What's ick about it? It's called "Release" foil. It saves having to
grease foil when you bake something - I use it all the time to line a
small shallow pan to bake stuff in the toaster oven. It's also really
handy to cover sticky left-overs like lasagne or mac 'n cheese,
because it doesn't stick to the food. I can't do without it.

N.

Nancy2 said...

> On Nov 10, 2:53*pm, Andy > wrote:
>> Nancy2 said...
>>
>>
>>
>>
>>
>>
>>
>> > On Nov 10, 7:29*am, Andy > wrote:
>> >> Perhaps asked before...
>>
>> >> I've been using parchment paper to line a baking sheet for "baked
>> 'fried'
>> >> chicken tenders," chipotle pork tenderloin, etc. It's about as non
sti
> ck
>> > as
>> >> greasing the pan itself but so much easier cleanup. It's got a
silicon
> e
>> n
>> > on-
>> >> stick property to it.
>>
>> >> Greased baking sheet OR parchment paper or the new-age silicone
baking
>> >> sheets? Which do you prefer?
>>
>> >> Andy
>>
>> > Parchment or non-stick foil.
>>
>> > N.
>>
>> Nancy2,
>>
>> Non-stick foil? I've seen it advertised. ICK!!!
>>
>> Andy- Hide quoted text -
>>
>> - Show quoted text -
>
> What's ick about it? It's called "Release" foil. It saves having to
> grease foil when you bake something - I use it all the time to line a
> small shallow pan to bake stuff in the toaster oven. It's also really
> handy to cover sticky left-overs like lasagne or mac 'n cheese,
> because it doesn't stick to the food. I can't do without it.
>
> N.


Nancy,

It's probably OK, only I just can't imagine it laying around in a roll for
any long measure of time.

Best,

Andy

blAndy blabbled:

> Nancy2 said...
>
> > On Nov 10, 2:53 pm, Andy > wrote:
> >> Nancy2 said...
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >> > On Nov 10, 7:29 am, Andy > wrote:
> >> >> Perhaps asked before...
> >>
> >> >> I've been using parchment paper to line a baking sheet for "baked
> >> 'fried'
> >> >> chicken tenders," chipotle pork tenderloin, etc. It's about as non
> sti
> > ck
> >> > as
> >> >> greasing the pan itself but so much easier cleanup. It's got a
> silicon
> > e
> >> n
> >> > on-
> >> >> stick property to it.
> >>
> >> >> Greased baking sheet OR parchment paper or the new-age silicone
> baking
> >> >> sheets? Which do you prefer?
> >>
> >> >> Andy
> >>
> >> > Parchment or non-stick foil.
> >>
> >> > N.
> >>
> >> Nancy2,
> >>
> >> Non-stick foil? I've seen it advertised. ICK!!!
> >>
> >> Andy- Hide quoted text -
> >>
> >> - Show quoted text -
> >
> > What's ick about it? It's called "Release" foil. It saves having to
> > grease foil when you bake something - I use it all the time to line a
> > small shallow pan to bake stuff in the toaster oven. It's also really
> > handy to cover sticky left-overs like lasagne or mac 'n cheese,
> > because it doesn't stick to the food. I can't do without it.
> >
> > N.
>
>
> Nancy,
>
> It's probably OK, only I just can't imagine it laying around in a roll for
> any long measure of time.


'Tis no worse than that old toilet paper roll tube you've been
"************" into for years now...


--
Best
Greg

"Andy" > wrote in message ...
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> as
> greasing the pan itself but so much easier cleanup. It's got a silicone
> non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

Silpat is wonderful for baking cookies etc but in my experience if you try
to cook savory foods the splatter burns on and is almost impossible to
remove.

Pam + aluminum foil is all I use in the toaster oven for the kids.

Dimitri

On Nov 10, 6:21*pm, "Dimitri" > wrote:
> "Andy" > wrote in ...
> > Perhaps asked before...
>
> > I've been using parchment paper to line a baking sheet for "baked 'fried'
> > chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> > as
> > greasing the pan itself but so much easier cleanup. It's got a silicone
> > non-
> > stick property to it.
>
> > Greased baking sheet OR parchment paper or the new-age silicone baking
> > sheets? Which do you prefer?
>
> > Andy
>
> Silpat is wonderful for baking cookies etc but in my experience if you try
> to cook savory foods the splatter burns on and is almost impossible to
> remove.
>
> Pam + aluminum foil is all I use in the toaster oven for the kids.
>
> Dimitri

I agree about Silpat & savories - I'd never do a roast on it, for
instance.

Dimitri, try the Reynolds "Release" foil instead of using foil plus
Pam - much easier and not as messy as spraying with Pam.

N.

"Nancy2" > wrote in message
...
On Nov 10, 6:21 pm, "Dimitri" > wrote:
> "Andy" > wrote in
> ...
> > Perhaps asked before...
>
> > I've been using parchment paper to line a baking sheet for "baked
> > 'fried'
> > chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> > as
> > greasing the pan itself but so much easier cleanup. It's got a silicone
> > non-
> > stick property to it.
>
> > Greased baking sheet OR parchment paper or the new-age silicone baking
> > sheets? Which do you prefer?
>
> > Andy
>
> Silpat is wonderful for baking cookies etc but in my experience if you try
> to cook savory foods the splatter burns on and is almost impossible to
> remove.
>
> Pam + aluminum foil is all I use in the toaster oven for the kids.
>
> Dimitri

I agree about Silpat & savories - I'd never do a roast on it, for
instance.

Dimitri, try the Reynolds "Release" foil instead of using foil plus
Pam - much easier and not as messy as spraying with Pam.

N.

Thanks, Nancy.

I'll give it a try.

Dimitri

On Nov 11, 10:44�am, Nancy2 > wrote:
> On Nov 10, 6:21�pm, "Dimitri" > wrote:
>
>
>
>
>
> > "Andy" > wrote in ...
> > > Perhaps asked before...
>
> > > I've been using parchment paper to line a baking sheet for "baked 'fried'
> > > chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> > > as
> > > greasing the pan itself but so much easier cleanup. It's got a silicone
> > > non-
> > > stick property to it.
>
> > > Greased baking sheet OR parchment paper or the new-age silicone baking
> > > sheets? Which do you prefer?
>
> > > Andy
>
> > Silpat is wonderful for baking cookies etc but in my experience if you try
> > to cook savory foods the splatter burns on and is almost impossible to
> > remove.
>
> > Pam + aluminum foil is all I use in the toaster oven for the kids.
>
> > Dimitri
>
> I agree about Silpat & savories - I'd never do a roast on it, for
> instance.
>
> Dimitri, try the Reynolds "Release" foil instead of using foil plus
> Pam - much easier and not as messy as spraying with Pam.

Seems a bit pricy for something you use once and throw away; a measly
35 sq ft box costs like $4.

Why use any foil... how difficult is it to wash a small pan, and there
are myriad inexpensive non stick pans in every size and
configuration. The only excuse for using foil for every little thing
is some folks have more dollars than brain cells. A roll of foil
lasts me a long time... I have a 200 ft roll of Reynolds wrap more
than half full, I started that roll in 1995. I don't use much plastic
wrap either. I mostly use waxed paper (it's green), I find waxed
paper more useful for kitchen work, Cut-Rite is much better than the
store brands... and a 75 sq ft roll costs like $1.19.

"Sheldon" > wrote in message
...
On Nov 11, 10:44�am, Nancy2 > wrote:
> On Nov 10, 6:21�pm, "Dimitri" > wrote:
> > Pam + aluminum foil is all I use in the toaster oven for the kids.
>
> > Dimitri
>
> I agree about Silpat & savories - I'd never do a roast on it, for
> instance.
>
> Dimitri, try the Reynolds "Release" foil instead of using foil plus
> Pam - much easier and not as messy as spraying with Pam.

Seems a bit pricy for something you use once and throw away; a measly
35 sq ft box costs like $4.

Why use any foil... how difficult is it to wash a small pan, and there
are myriad inexpensive non stick pans in every size and
configuration. The only excuse for using foil for every little thing
is some folks have more dollars than brain cells. A roll of foil
lasts me a long time... I have a 200 ft roll of Reynolds wrap more
than half full, I started that roll in 1995. I don't use much plastic
wrap either. I mostly use waxed paper (it's green), I find waxed
paper more useful for kitchen work, Cut-Rite is much better than the
store brands... and a 75 sq ft roll costs like $1.19.

I use the pan that comes with the toaster oven - I use the toaster oven
because I am making a very small quantity of the fercockta premade bags of
frozen Chicken Nuggets. I hate those things but when my 92 year old MIL has
stomach problems she seems to be able to tolerate those without a 3 day
trauma.

Her many is getting smaller and smaller - I think in reality she has
forgotten most of what she liked to eat.

The pan that comes with the oven is not the best quality and a spritz of Pam
is all I need to keep the nuggets from sticking and clean up is a foil
crunch away.


Dimitri

On Tue, 11 Nov 2008 07:44:07 -0800 (PST), Nancy2 wrote:

> On Nov 10, 6:21*pm, "Dimitri" > wrote:
>>
>> Pam + aluminum foil is all I use in the toaster oven for the kids.
>>
>> Dimitri
>
> I agree about Silpat & savories - I'd never do a roast on it, for
> instance.
>
> Dimitri, try the Reynolds "Release" foil instead of using foil plus
> Pam - much easier and not as messy as spraying with Pam.
>
> N.

i've only seen the ads on t.v. is the stuff expensive?

your pal,
blake

On Wed, 12 Nov 2008 17:00:21 GMT, blake murphy
> wrote:

>On Tue, 11 Nov 2008 07:44:07 -0800 (PST), Nancy2 wrote:
>>
>> Dimitri, try the Reynolds "Release" foil instead of using foil plus
>> Pam - much easier and not as messy as spraying with Pam.
>
>i've only seen the ads on t.v. is the stuff expensive?
>
You've seen it advertised? You must not be watching "news TV" 24/7.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 12 Nov 2008 22:53:21 -0800, sf wrote:

> On Wed, 12 Nov 2008 17:00:21 GMT, blake murphy
> > wrote:
>
>>On Tue, 11 Nov 2008 07:44:07 -0800 (PST), Nancy2 wrote:
>>>
>>> Dimitri, try the Reynolds "Release" foil instead of using foil plus
>>> Pam - much easier and not as messy as spraying with Pam.
>>
>>i've only seen the ads on t.v. is the stuff expensive?
>>
> You've seen it advertised? You must not be watching "news TV" 24/7.

actually, i'm down to almost nothing but 'law and order: criminal intent'
reruns and the new law and order stuff. i get most of my news from the
'net. and the washington *post*, but they've been ****ing me off of late.

(the ads during the re-runs, which are on late at night, are pretty funny:
mostly adult chat phone lines, featuring slutty chicks with big tits, and
geezer medical stuff. oh, and also trade schools.)

your pal,
blake