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Old October 20, 2017   #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 October 20, 2017   #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 October 21, 2017   #93
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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 October 23, 2017   #94
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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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Old 2 Weeks Ago   #95
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Can someone repost the link to instructions, please? Original link does not wirk
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Old 2 Weeks Ago   #96
Worth1
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Quote:
Originally Posted by mayax68 View Post
Can someone repost the link to instructions, please? Original link does not wirk
Here you go.
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Last edited by Mischka; 3 Days Ago at 03:46 PM. Reason: Removed link TOS
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Old 2 Weeks Ago   #97
tryno12
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Worth, I oven roast all my tomatoes for Soup, Juice, and to eat as Baked Tomatoes. Of course I eat plenty raw. I even broil for a minute at the end and some skin blacken. Eat some and spit skins, run the rest thru a mill. Been doing this way for 50 yrs.
BTW, last 3 days while working outside on yd. and pulling deceased Tomato leaves been listening live to the NHRA Top Fuelers @ Lucus Oil Dragstrip 4 miles away - every "run" 3.4 sec of low rumble noise 320+ mph. I saw a post of yours about the cost.
Pete

Last edited by tryno12; 2 Weeks Ago at 12:01 PM. Reason: Incomplete
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Old 6 Days Ago   #98
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oven roasted tomatoes are so good, love using them in a "Sunday" gravy.
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