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Old 11-29-2011, 07:23 AM   #31
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I have Wilton cookie sheets that are non stick, they rinse off or only take a minimum of pressure to loosen food. They're great and take very little maintenance.
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Old 11-29-2011, 11:25 AM   #32
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Yer not trying to muscle in on my free cookies are you?
Extra cinnamon and raisins for me.

The line forms BEHIND me boys!!
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Old 11-29-2011, 11:32 AM   #33
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I'm trying out my brand new cookie sheets today.

I will start with gluten-free peanut butter, and then snickerdoodles and malted milk chocolate chip!

I'll be using parchment, but anyone that wants some can wash my cookie sheets after!
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Old 11-29-2011, 11:47 AM   #34
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I do bacon in half sheet pans two pounds at a time also. But I never squeezed them.
You really should. The juice is highly coveted by famous chefs, such as Emeril LaGasbag. I keep a bowl right next to the stove, just in case I absolutely, positively have to fry something.
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Old 11-29-2011, 12:00 PM   #35
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You really should. The juice is highly coveted by famous chefs, such as Emeril LaGasbag. I keep a bowl right next to the stove, just in case I absolutely, positively have to fry something.
I don't squeeze the bacon but as soon as it comes out of the oven (so it doesn't soak up the fat again) I transfer it to double layered paper towels stacking layers on top of each other. Then I pour the melted fat which has been left on the parchment paper into an old mason jar and keep it in the fridge.

This is what my Mom did and the fat was used for many things - I know these days bacon fat is not considered the healthiest, but there are some things that just taste better when fried in it. Mom didn't tray 2 pounds at a time, but even frying it in a CI pan filled that jar up regularly.
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Old 11-29-2011, 12:05 PM   #36
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You really should. The juice is highly coveted by famous chefs, such as Emeril LaGasbag. I keep a bowl right next to the stove, just in case I absolutely, positively have to fry something.
I save bacon fat when I remember. I have a quart in the fridge. I breaded some small mushrooms caps (Italian style breading with grated romano and parm in the crumbs) and fried them in bacon fat. OMG I thought they were good but hub didn't like them. More for me!!



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Old 11-29-2011, 12:16 PM   #37
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I save bacon fat when I remember. I have a quart in the fridge. I breaded some small mushrooms caps (Italian style breading with grated romano and parm in the crumbs) and fried them in bacon fat. OMG I thought they were good but hub didn't like them. More for me!!

Umm.. YUM.
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Old 11-29-2011, 12:36 PM   #38
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Umm.. YUM.
Thank you frank
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Old 11-29-2011, 01:31 PM   #39
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Umm.. YUM.
I'll raise you another YUM!!!
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Old 11-29-2011, 01:56 PM   #40
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Just made a batch of bagels using parchment paper. I will wash the pans to get the marks in the shape of bagels the parchment left in the pan.
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