Red Pill Dispenser

Keep Microwave-Reheated Pizza Crispy with a Sheet of Parchment Paper Reheating pizza in the microwave often results in soft and soggy slices that can't begin to compare to the fresh pie you had before you stuck the thing in the fridge. According to home life blog the Simply Day, you can easily solve this problem with parchment paper. Just like in the toaster, parchment paper adds a little extra mess-free crispiness in the microwave. Either place your pizza on a sheet or wrap it around the slice(s). You can heat the pizza as normal, but when you take it will be much closer to a fresh and crispy piece in a fraction of the time it would take to heat back up in a standard oven. DIY Life suggests this same trick works well in toaster ovens, too. Source...

A beautifully shot video showing how 13 of the World's most famous sandwiches are made. How many sandwiches from around the world do we actually know? Some have international reputations, like the panini or the croque monsieur. Some are definitely worth getting to know better, such as the choripán or the Gatsby. All of them have great stories to tell. To check the recipes and revolutionarize your office lunch, go to this website www.foodpeopleplaces.com . You will also find out how those sandwiches became so famous in their countries, if the burger can be considered a sandwich and who really was this Lord Sandwich. Made with flatbread or from sliced loaves; white or whole grain; wheat, corn, or rice flour; triangular, square or round; puffy or crusty; hot or cold; filled with meat, fish or vegetables; topped with butter, mayo or other sauces… there is a sandwich for every taste. For some people, sandwiches are the basis of their daily diet. For others they are reserved for e...

How to determine steak tenderness just by using your hand. There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) I ignored, avoided, ran away from the idea. Then my friend David showed me up. Here’s a guy who loves to grill but doesn’t know how to boil water. (Really. Cannot boil water. Just ask him, he’s proud of the fact.) David taught me how to test for the doneness of meat using this method and thes...