Andy M.
Certified Pretend Chef
Charlie, I learned years ago to keep all my user names and passwords on a password protected Excel spreadsheet so I wouldn't have that problem. That way you only have to remember one password.
I fired up the Webber and cooked it until it was threw it into, the frying pan with the bell peppers, onion, and cilantro, with lime juice sprinkled over top, and cooked until the peppers and onions still had a little crunch to them. Tasted it all, and my carne asada had the perfect flavor. But the diced meat (yes I forgot to say that I diced the meat after it came off the hot grill) had the texture of little rubber dice, and tough rubber at that.
My petty vent today is about when I go to put pepper on something. I shake that freaking bottle like there's no tomorrow and get maybe, MAYBE, 6 little specks of pepper on the meat. But when I go to clean up, there's pepper on the stove, there's pepper on the counter, there's pepper on the burners, there's even pepper on the floor! The pepper is everywhere but where I want it.
My petty vent today is about when I go to put pepper on something. I shake that freaking bottle like there's no tomorrow and get maybe, MAYBE, 6 little specks of pepper on the meat. But when I go to clean up, there's pepper on the stove, there's pepper on the counter, there's pepper on the burners, there's even pepper on the floor! The pepper is everywhere but where I want it.
There's something wrong there!My petty vent today is about when I go to put pepper on something. I shake that freaking bottle like there's no tomorrow and get maybe, MAYBE, 6 little specks of pepper on the meat. But when I go to clean up, there's pepper on the stove, there's pepper on the counter, there's pepper on the burners, there's even pepper on the floor! The pepper is everywhere but where I want it.
I have pepper mills. A smaller one set to a finer grind for the table and a big one set for a coarser grind for the stove.
Addie, if it's me you think is holding the pepper shaker too high, then I'm a she.
I don't have a pepper mill and I don't particularly want one. Just one more thing sitting out on the counter that takes up space.
Anyhoo, I now have 30 jars of McCormick seasonings, most empty, a few not. I also have exactly 30 spices right now, so in the next couple of weeks I will be transferring all my spices out of their teeny tiny jars back into the McCormick ones. And their shakers let things in the jar fall out. So hopefully I won't be doing a St. Vitus dance to get pepper on anything in the future.