"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Reply
 
Thread Tools Display Modes
 
Old 10-10-2014, 02:27 AM   #21
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Quote:
Originally Posted by PrincessFiona60 View Post
I bought one of those rolls at Costco when I was in college, it's still going strong and that was almost 20 years ago.
We bought one from Sam's quite a few years ago. We used it for at least 5 years before moving out of the US, and because we were uncertain when we might move back, we bought a spare. Now more than 2 years later we are back in Colorado and the spare one still hasn't been opened.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 10-10-2014, 10:11 AM   #22
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by Cooking Goddess View Post
I knew they were there, but never use them because I never have a problem with the roll trying to escape the box. Then again, the hand I hold the box with has my thumb firmly planted on the lid. Of course, I had to do an inventory of my roll boxes. They are there on the Reynolds wraps, but not on their parchment paper. Tabs run about 50% on my boxes. Mostly, name brands have them, house and off brands don't.
Parchment and waxed paper are slippery so they come out of the box more easily.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 10-10-2014, 12:22 PM   #23
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by GotGarlic View Post
Parchment and waxed paper are slippery so they come out of the box more easily.
I don't use wax paper often, so my present roll is forever. But I know the next time I do use it, it will be the last sheet on the roll. So before I open my new roll, I will take my Ex-Acto knife and cut those punch-ins myself, but a little larger than what they would give you. I wonder what if; I cut two smaller ones. One on the top of the roll and one on the bottom. Hmmm.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-10-2014, 12:26 PM   #24
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Addie, cut one big one on each side so the tab extends into the core deeper. That way, if the roll shifts left or right in the box, you won't have a problem with one end popping out.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-10-2014, 12:57 PM   #25
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by Andy M. View Post
Addie, cut one big one on each side so the tab extends into the core deeper. That way, if the roll shifts left or right in the box, you won't have a problem with one end popping out.
Good idea. I like your thinking Andy. Thanks bunches.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-10-2014, 03:00 PM   #26
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,259
Quote:
Originally Posted by GotGarlic View Post
Parchment and waxed paper are slippery so they come out of the box more easily.
Then you just aren't using the right swear words!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 10-10-2014, 03:37 PM   #27
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Roll_Bones View Post
We use the BIG roll of plastic wrap from Costco too.
We right the date we put the roll into service. The last roll lasted well over two(2) years.
We use it every single day. Great bargain and the stuff seems to have no end.
I like the slide cutter option as well.

Never noticed the tabs on the side. I will look next time I'm in the kitchen. If I can remember.
We buy the smaller 2 pack, 750ft. each, that's more manageable in my little kitchen. I really like the Stretch Tight, it's less likely to stick to itself, but sticks to bowls and stuff quite well.

If I had the space, I would buy that really big roll!
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 10-10-2014, 04:33 PM   #28
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by Cooking Goddess View Post
Then you just aren't using the right swear words!
Oh dear Can you enlighten me? What are the right ones?



__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 10-10-2014, 04:44 PM   #29
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by GotGarlic View Post
Parchment and waxed paper are slippery so they come out of the box more easily.
. . . and roll across my kitchen floor!
__________________
Aunt Bea is offline   Reply With Quote
Old 10-10-2014, 04:49 PM   #30
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by Aunt Bea View Post
. . . and roll across my kitchen floor!
I *hate* it when that happens!
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.