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Old 4 Weeks Ago   #91
Worth1
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It doesn't look brown enough for parchment.
Or at least industrial modern day cooking parchment made from paper and sulfuric acid not skins.

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Old 4 Weeks Ago   #92
oakley
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Yes, it's parchment. I have a box of a brown as well.
The brown is a better one and takes a higher heat. The white I
usually just use for wrapping up stuff. (I researched after
ordering).
No real reason to use it in stainless. Just easier with such a small
batch to lift up and slide the peppers into a container. That
roaster is so big and heavy that most of the sauce would be left
behind on its surfaces.
...I ordered from the Webstaurant store online. Got frustrated
with parchment on a roll being so curly. The boxes are flat and I
can reach into the pantry with one hand and grab a sheet.
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Old 4 Weeks Ago   #93
Worth1
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I wonder what I could get at least 15 liters of habanero peppers for, no make that 20.
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Old 3 Weeks Ago   #94
Sun City Linda
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Your tomato sauce looks interesting Worth I may give it a try. Can never have too much Spaghetti....
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