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Old 10-13-2008, 07:03 PM   #31
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Join Date: Feb 2007
Location: NW PA
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Quote:
Originally Posted by DOpig View Post
We were going to have a nice pork loin roast with onions & carrots and cornbread. What we ended up having was semi-home made chili, cornbread and fried green tomatoes. Why the switch? Because the dumb cook (ME) forgot that the roasting pan gets hot when you brown the roast on the stove top. I went to move the roaster into the oven and it ended up doing a half gainer off the oven door before spralling it's contents all over the kitchen floor.

I hate this "live and learn" part of life.
Hey, doesn't this belong under the d'oh, moment thread?

OK, I tried a new sear method the other week, one where you preheat the pan in the oven before putting it on the stovetop and slapping the steak in.
So after I took it out of the 500F oven, moved it to the flaming burner, took my mitts off and went to get the oil, I noticed the pan wasn't quite centered on the burner.....
Fortunately it was a light handle grab and I hit callous.
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