[Sca-cooks] Chocolate Bacon

[Sandra J. Kisner]

Part of me thinks this is an interesting (and cute) idea.  Part of me says "nasty bits in the bottom of your roasting pan"??!?

Sandra

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Johnna Holloway
Sent: Wednesday, August 07, 2013 9:47 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Chocolate Bacon

Well maybe that wisdom goes with this new kitchen product

http://www.prepara.com/prepara-roasting-laurel

Award yourself with elevated cooking! This heat resistant silicone roasting aid keeps your bird or roast up and out of the unhealthy fats and nasty burned bits in the bottom of your roasting pan or dish. It helps your roast to brown more evenly around the sides and eliminates sticking.

It's bendable and nests into itself so you can form it to whatever shape is needed for the task at hand - gently supporting a fish for steaming, corralling root vegetables, and much more. Won't scratch enameled or non-stick pans!

key features and benefits
BPA free
heat resistant silicone up to 500°F and 260°C bendable shape allows you to mold laurel to fit your needs Johnnae

On Aug 7, 2013, at 9:25 PM, Patricia Dunham wrote:

> "But I saw a Laurel do it, so it must be Period"
> 
> what ... charming ... innocence
> 
> (wow, is that crack gonna' get me blackballed? probably not, as I 
> haven't been terribly active for MANY years, and Laurel-wise, was 
> usually backing up my DH rather than working on my own)
> 
> chimene
> 
> On Aug 7, 2013, at 1:16 PM, David Friedman wrote:
> 
>> I just had an interesting exchange on FaceBook. It started when someone posted about her chocolate covered rasberries at Pennsic, went on to chocolate covered bacon. ...
> _______________________________________________

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