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I've been making a chili and have been hoping to just pour some of that over some noodles as a semi-spaghetti sauce. It definitely does not taste like general marinara. In it i basically just use ground beef, beans, and diced tomatoes. sometimes onions and garlic. And i toss in some chili...

if its not bleeding im not eating it! ok fine only because i paid for it

pork loin about my palm size, 2 inches thick i wrap 3 in bacon so i cannot see it anymore (didnt wrap laterally) and left 2 alone. i put that in the broiler until bacon turns color flip them broil until color changes bake for 10mins now the 2 left alone look great and brown but the 3 covered...

so my blender started smelling smokey, i guess its time for a new one? :( any recommendations? i usually blend frozen fruit, oats, etc in there. my old one used to hold ~8cups

i tried this once and the bacon was soft on the bottom touchin gthe pan; weird. did not taste good but the broiled top was nice n crisp

thanks guys. i thought oven with bakin gpan (tin foiled) would cook meat mostly through conduction of heat (metal to meat) and less through the hot air around so the meat on top wouldnt cook well. this is the case for potatoes; hopefully meat is different?

Anyone?

thanks elf! err i usually leave skin on as i bake them. all i did was knife it through so its like a smooth potato. is that ok? i know the sprouts are toxic; anyone know if the content of the potato changes? heard it converts its starches to simple sugars.

I know potatoes sprout, but now they have these bulbous buds on them. Guess theyre trying to flower? Is it ok to just cut them off and bake them?

So far I put them in 1 layer. 25-30 mins @ 350 is usually good stuff. However they are thin and I can only fit like 5-6. Can I stack them in like 2 layers or 3 and still have the cook right? Just a standard oven.