Making sandwiches is serious business

humor, picky eaters, tips | September 10, 2012 | By

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So after posting the complaint about Subway’s method of making sandwiches, I figured that would be the last time I posted about how to put together a sandwich. After all, to each his/her own, right? 

But this is kind of genius. 

One piece of circular deli “meat” is rarely enough, but if you put on two, then you’re left with cornes of chewy crust without any filling. 

Slice each in half and cover all your bases, though? Success! 

How to make pepperoni healthier – Fry it! :P

health, pepperoni, pizza, tips | August 20, 2012 | By

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Yes, the title sounds contradictory, but it makes sense, really. I don’t actually fry it until crispy or anything, but rather, heat it up just enough to drain off some of that grease.

Don’t worry. You won’t be draining off all the flavor either. It’s no different than blotting off some of the pools of fat sitting on top of your delivery pizza. Sometimes it’s great, but sometimes, there’s just too much and it pours off. Ew. This is the prevention method for that.

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For starters, I pretty much always cut the pepperoni either in half of quarters like above, depending on what I’m using it for. This is especially true when I’m baking with it, so for casseroles, pizza rolls, breads, etc.

Not only does the end product feel like it has more pepperoni and is manageable to eat, but this lets me skip the annoying step of pulling apart each slice. Once cut, you can crumble a pile and they naturally fall apart for the most part.

Then toss in a hot skillet and let them heat until some of the edges start to get translucent. The aim isn’t to cook them, so if any edges start to brown, curl, or get crispy, pull it off the heat. You only want it warm.

Tilt your skillet and you’ll get an image like this:

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Yum, right?

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Last step, let it cool off some and continue draining a bit in some coffee filter. You could use paper towels, too, but that’s more likely to stick and filters fit small cereal bowls more easily anyway.

I have no idea just how much this cuts off the top of the pepperoni, but I do know that it makes me feel way less nauseous after eating way too much pepperoni pizza. :P

Homemade pancake mix recipe (Bulk OAMC)

2009, breakfast, oamc, recipes, tips | August 2, 2012 | By

Large fruit punch jug reused to hold pantry goods like homemade pancake mix

I don’t buy fruit punch in the first place, but somehow we ended up with these huge jugs (from a party?) that were too good to throw out. One of them was converted into a jug of homemade pancake mix.

I’m not a fan of spending the money on the mixes in the first place, but I can’t argue with the convenience of having a box already premixed and just needing an egg or some water. We could spend the same money on all the ingredients for several boxes worth instead, though, so why not?

Homemade pancake mix stored in large jug with instructions recipe
(The sister’s handwriting circa 2009)

The mix:

    • 8 C. flour
    • 6 T. + 2 t. baking powder
    • 4 t. salt
    • 2/3 C. sugar
    • 1 1/3 C. dry non-instant milk powder or 2 2/3 C. instant milk powder
    • (If you have powdered eggs, you can add 1/2 of the dry product here and you won’t have to add an egg later)

How to use:

    • 1 1/2 cup mix
    • 1 cup water
    • 1 egg
    • 2 T oil

Cook your pancakes as you normally would. :) Add a bit more water or a bit more powder if it’s too thick or thin, respectively.

Tip: Make sure you write the recipe for use on the back so you don’t have to look up how much to use every time.

Tip: Add this to your “once a month cooking” list and you’ll always have a steady supply of the mix, too.