Re: [CnD] Nonstick Foil

2016-03-07 Thread Jan via Cookinginthedark 
It works really well.  

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, March 07, 2016 11:25 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Nonstick Foil

If the nonstick foil costs more than the regular foil, how much more
expensive is it?  Same brand, same size roll, and same thickness?  And, most
importantly, does it work?  Thanks.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Jennifer Chambers via Cookinginthedark
Sent: Sunday, March 06, 2016 9:26 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Nonstick Foil

That's good to know, Jan, about the oil.  I'll have to look for the nonstick
foil.

Jennifer

On 3/5/16, Teresa Mullen via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> I never heard of that type of oil as well. But when using oil in the 
> porkchops wouldn't it come out a bit greasy? Or would it help moisten 
> the porkchops better? And not come out dryg stupid dictation LOL I 
> meant to say foil not oil.
>
> Teresa MullenSent from my iPhone
>
>> On Mar 5, 2016, at 12:59 PM, Jan via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> There is nonstick foil I think it's called easy release or something 
>> like that. I have a friend who uses oil on her aluminum foil all the 
>> time. She has never had a problem..
>>
>> -Original Message-
>> From: Jennifer Chambers via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, March 04, 2016 9:21 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jennifer Chambers
>> Subject: Re: [CnD] question about cooking porkchops
>>
>> I didn't know there was such a thing as nonstick foil.  I use regular 
>> foil and spray it with Pam.  Pam works very well.  Let us know how 
>> the chops turn out, Holly.  I would be concerned about smoke from the 
>> oil setting off the smoke detector, but perhaps that won't occur.
>>
>> Jennifer
>>
>>> On 3/4/16, Jan via Cookinginthedark <cookinginthedark@acbradio.org>
>>> wrote:
>>> Regular foil works fine. I use it all the time. I like the nonstick
>> better.
>>> But I don't always have it.
>>>
>>> -Original Message-
>>> From: Charles Rivard via Cookinginthedark 
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Friday, March 04, 2016 2:42 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Charles Rivard
>>> Subject: Re: [CnD] question about cooking porkchops
>>>
>>> Although I haven't done this, it slunds, logically, like it should work.
>>>
>>>
>>>
>>>
>>> If you think you're finished, you! really! are! finished!!
>>> -Original Message-
>>> From: Holly Anderson via Cookinginthedark
>>> Sent: Friday, March 04, 2016 11:41 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Holly Anderson
>>> Subject: [CnD] question about cooking porkchops
>>>
>>> Hi all. Tonight I am going to bake some porkchops in the oven. I 
>>> normally use nonstick foil to do this, however I have run out. I was 
>>> thinking of using regular foil, and using a bit of oil. I'm 
>>> wondering if this would be OK to do. I'm thinking that the nonstick 
>>> benefits aside, the oil might help season the pork a bit, and give 
>>> it more of a fried taste? Anyone have any thoughts about this? Thanks.
>>> Holly
>>>
>>> Sent  from my iPhone
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Nonstick Foil

2016-03-07 Thread Lori Castner via Cookinginthedark 
Another question. I have a roll of the nonstick foil and checked the 
instructions on directionsforme.com
The instructions say to place food on the "dull side". The two sides of the 
foil feel the same to me. How can I tell which side is the dull side?
Thanks.

Lori C.


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, March 07, 2016 8:25 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Nonstick Foil

If the nonstick foil costs more than the regular foil, how much more 
expensive is it?  Same brand, same size roll, and same thickness?  And, most 
importantly, does it work?  Thanks.




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Jennifer Chambers via Cookinginthedark
Sent: Sunday, March 06, 2016 9:26 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Nonstick Foil

That's good to know, Jan, about the oil.  I'll have to look for the
nonstick foil.

Jennifer

On 3/5/16, Teresa Mullen via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> I never heard of that type of oil as well. But when using oil in the
> porkchops wouldn't it come out a bit greasy? Or would it help moisten the
> porkchops better? And not come out dryg stupid dictation LOL I meant to 
> say
> foil not oil.
>
> Teresa MullenSent from my iPhone
>
>> On Mar 5, 2016, at 12:59 PM, Jan via Cookinginthedark
>> <cookinginthedark@acbradio.org> wrote:
>>
>> There is nonstick foil I think it's called easy release or something like
>> that. I have a friend who uses oil on her aluminum foil all the time. She
>> has never had a problem..
>>
>> -Original Message-
>> From: Jennifer Chambers via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, March 04, 2016 9:21 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jennifer Chambers
>> Subject: Re: [CnD] question about cooking porkchops
>>
>> I didn't know there was such a thing as nonstick foil.  I use regular
>> foil
>> and spray it with Pam.  Pam works very well.  Let us know how the chops
>> turn
>> out, Holly.  I would be concerned about smoke from the oil setting off
>> the
>> smoke detector, but perhaps that won't occur.
>>
>> Jennifer
>>
>>> On 3/4/16, Jan via Cookinginthedark <cookinginthedark@acbradio.org>
>>> wrote:
>>> Regular foil works fine. I use it all the time. I like the nonstick
>> better.
>>> But I don't always have it.
>>>
>>> -Original Message-
>>> From: Charles Rivard via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Friday, March 04, 2016 2:42 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Charles Rivard
>>> Subject: Re: [CnD] question about cooking porkchops
>>>
>>> Although I haven't done this, it slunds, logically, like it should work.
>>>
>>>
>>>
>>>
>>> If you think you're finished, you! really! are! finished!!
>>> -Original Message-
>>> From: Holly Anderson via Cookinginthedark
>>> Sent: Friday, March 04, 2016 11:41 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Holly Anderson
>>> Subject: [CnD] question about cooking porkchops
>>>
>>> Hi all. Tonight I am going to bake some porkchops in the oven. I
>>> normally use nonstick foil to do this, however I have run out. I was
>>> thinking of using regular foil, and using a bit of oil. I'm wondering
>>> if this would be OK to do. I'm thinking that the nonstick benefits
>>> aside, the oil might help season the pork a bit, and give it more of a
>>> fried taste? Anyone have any thoughts about this? Thanks.
>>> Holly
>>>
>>> Sent  from my iPhone
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>> ___
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>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Nonstick Foil

2016-03-07 Thread Charles Rivard via Cookinginthedark 
If the nonstick foil costs more than the regular foil, how much more 
expensive is it?  Same brand, same size roll, and same thickness?  And, most 
importantly, does it work?  Thanks.





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Jennifer Chambers via Cookinginthedark

Sent: Sunday, March 06, 2016 9:26 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Nonstick Foil

That's good to know, Jan, about the oil.  I'll have to look for the
nonstick foil.

Jennifer

On 3/5/16, Teresa Mullen via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:

I never heard of that type of oil as well. But when using oil in the
porkchops wouldn't it come out a bit greasy? Or would it help moisten the
porkchops better? And not come out dryg stupid dictation LOL I meant to 
say

foil not oil.

Teresa MullenSent from my iPhone


On Mar 5, 2016, at 12:59 PM, Jan via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:

There is nonstick foil I think it's called easy release or something like
that. I have a friend who uses oil on her aluminum foil all the time. She
has never had a problem..

-Original Message-
From: Jennifer Chambers via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, March 04, 2016 9:21 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] question about cooking porkchops

I didn't know there was such a thing as nonstick foil.  I use regular
foil
and spray it with Pam.  Pam works very well.  Let us know how the chops
turn
out, Holly.  I would be concerned about smoke from the oil setting off
the
smoke detector, but perhaps that won't occur.

Jennifer


On 3/4/16, Jan via Cookinginthedark <cookinginthedark@acbradio.org>
wrote:
Regular foil works fine. I use it all the time. I like the nonstick

better.

But I don't always have it.

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, March 04, 2016 2:42 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] question about cooking porkchops

Although I haven't done this, it slunds, logically, like it should work.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Holly Anderson via Cookinginthedark
Sent: Friday, March 04, 2016 11:41 AM
To: cookinginthedark@acbradio.org
Cc: Holly Anderson
Subject: [CnD] question about cooking porkchops

Hi all. Tonight I am going to bake some porkchops in the oven. I
normally use nonstick foil to do this, however I have run out. I was
thinking of using regular foil, and using a bit of oil. I'm wondering
if this would be OK to do. I'm thinking that the nonstick benefits
aside, the oil might help season the pork a bit, and give it more of a
fried taste? Anyone have any thoughts about this? Thanks.
Holly

Sent  from my iPhone
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Re: [CnD] Nonstick Foil

2016-03-06 Thread Jennifer Chambers via Cookinginthedark 
That's good to know, Jan, about the oil.  I'll have to look for the
nonstick foil.

Jennifer

On 3/5/16, Teresa Mullen via Cookinginthedark
 wrote:
> I never heard of that type of oil as well. But when using oil in the
> porkchops wouldn't it come out a bit greasy? Or would it help moisten the
> porkchops better? And not come out dryg stupid dictation LOL I meant to say
> foil not oil.
>
> Teresa MullenSent from my iPhone
>
>> On Mar 5, 2016, at 12:59 PM, Jan via Cookinginthedark
>>  wrote:
>>
>> There is nonstick foil I think it's called easy release or something like
>> that. I have a friend who uses oil on her aluminum foil all the time. She
>> has never had a problem..
>>
>> -Original Message-
>> From: Jennifer Chambers via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, March 04, 2016 9:21 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jennifer Chambers
>> Subject: Re: [CnD] question about cooking porkchops
>>
>> I didn't know there was such a thing as nonstick foil.  I use regular
>> foil
>> and spray it with Pam.  Pam works very well.  Let us know how the chops
>> turn
>> out, Holly.  I would be concerned about smoke from the oil setting off
>> the
>> smoke detector, but perhaps that won't occur.
>>
>> Jennifer
>>
>>> On 3/4/16, Jan via Cookinginthedark 
>>> wrote:
>>> Regular foil works fine. I use it all the time. I like the nonstick
>> better.
>>> But I don't always have it.
>>>
>>> -Original Message-
>>> From: Charles Rivard via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Friday, March 04, 2016 2:42 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Charles Rivard
>>> Subject: Re: [CnD] question about cooking porkchops
>>>
>>> Although I haven't done this, it slunds, logically, like it should work.
>>>
>>>
>>>
>>>
>>> If you think you're finished, you! really! are! finished!!
>>> -Original Message-
>>> From: Holly Anderson via Cookinginthedark
>>> Sent: Friday, March 04, 2016 11:41 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Holly Anderson
>>> Subject: [CnD] question about cooking porkchops
>>>
>>> Hi all. Tonight I am going to bake some porkchops in the oven. I
>>> normally use nonstick foil to do this, however I have run out. I was
>>> thinking of using regular foil, and using a bit of oil. I'm wondering
>>> if this would be OK to do. I'm thinking that the nonstick benefits
>>> aside, the oil might help season the pork a bit, and give it more of a
>>> fried taste? Anyone have any thoughts about this? Thanks.
>>> Holly
>>>
>>> Sent  from my iPhone
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Nonstick Foil

2016-03-05 Thread Teresa Mullen via Cookinginthedark 
I never heard of that type of oil as well. But when using oil in the porkchops 
wouldn't it come out a bit greasy? Or would it help moisten the porkchops 
better? And not come out dryg stupid dictation LOL I meant to say foil not oil.

Teresa MullenSent from my iPhone

> On Mar 5, 2016, at 12:59 PM, Jan via Cookinginthedark 
>  wrote:
> 
> There is nonstick foil I think it's called easy release or something like
> that. I have a friend who uses oil on her aluminum foil all the time. She
> has never had a problem.. 
> 
> -Original Message-
> From: Jennifer Chambers via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, March 04, 2016 9:21 PM
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Chambers
> Subject: Re: [CnD] question about cooking porkchops
> 
> I didn't know there was such a thing as nonstick foil.  I use regular foil
> and spray it with Pam.  Pam works very well.  Let us know how the chops turn
> out, Holly.  I would be concerned about smoke from the oil setting off the
> smoke detector, but perhaps that won't occur.
> 
> Jennifer
> 
>> On 3/4/16, Jan via Cookinginthedark  wrote:
>> Regular foil works fine. I use it all the time. I like the nonstick
> better.
>> But I don't always have it.
>> 
>> -Original Message-
>> From: Charles Rivard via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, March 04, 2016 2:42 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Charles Rivard
>> Subject: Re: [CnD] question about cooking porkchops
>> 
>> Although I haven't done this, it slunds, logically, like it should work.
>> 
>> 
>> 
>> 
>> If you think you're finished, you! really! are! finished!!
>> -Original Message-
>> From: Holly Anderson via Cookinginthedark
>> Sent: Friday, March 04, 2016 11:41 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Holly Anderson
>> Subject: [CnD] question about cooking porkchops
>> 
>> Hi all. Tonight I am going to bake some porkchops in the oven. I 
>> normally use nonstick foil to do this, however I have run out. I was 
>> thinking of using regular foil, and using a bit of oil. I'm wondering 
>> if this would be OK to do. I'm thinking that the nonstick benefits 
>> aside, the oil might help season the pork a bit, and give it more of a 
>> fried taste? Anyone have any thoughts about this? Thanks.
>> Holly
>> 
>> Sent  from my iPhone
>> ___
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
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[CnD] Nonstick Foil

2016-03-05 Thread Jan via Cookinginthedark 
There is nonstick foil I think it's called easy release or something like
that. I have a friend who uses oil on her aluminum foil all the time. She
has never had a problem.. 

-Original Message-
From: Jennifer Chambers via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, March 04, 2016 9:21 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] question about cooking porkchops

I didn't know there was such a thing as nonstick foil.  I use regular foil
and spray it with Pam.  Pam works very well.  Let us know how the chops turn
out, Holly.  I would be concerned about smoke from the oil setting off the
smoke detector, but perhaps that won't occur.

Jennifer

On 3/4/16, Jan via Cookinginthedark  wrote:
> Regular foil works fine. I use it all the time. I like the nonstick
better.
> But I don't always have it.
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, March 04, 2016 2:42 PM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] question about cooking porkchops
>
> Although I haven't done this, it slunds, logically, like it should work.
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Holly Anderson via Cookinginthedark
> Sent: Friday, March 04, 2016 11:41 AM
> To: cookinginthedark@acbradio.org
> Cc: Holly Anderson
> Subject: [CnD] question about cooking porkchops
>
> Hi all. Tonight I am going to bake some porkchops in the oven. I 
> normally use nonstick foil to do this, however I have run out. I was 
> thinking of using regular foil, and using a bit of oil. I'm wondering 
> if this would be OK to do. I'm thinking that the nonstick benefits 
> aside, the oil might help season the pork a bit, and give it more of a 
> fried taste? Anyone have any thoughts about this? Thanks.
> Holly
>
> Sent  from my iPhone
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