Pretty much the stupidest idea I’ve had (at least so far).

[Michael_in_TX]

Mosca is a bad influence.



I like it! A little goes a long way! Good depth of flavor. Wow....I'm sweating. Pain, but a good pain. Urk.

(To be safe, I just put a few douses on some potato salad. A good idea.)

[texastweeter]

Yeah that's pretty good stuff. I'm a hot stuff junkie though. I use that as a chaser...

[Mosca]

It’s a great every day sauce, IMO.

[texastweeter]

I'm not even gonna mention the top 5 dumbest things I have done... you done good lol

[Porkies]

Mosca I have a method which will save a sandwich like that one, or just bread alone (biscuits, rolls, etc).

I usually remove the innards and heat them separately, then wrap the bread in a damp paper towel. Mic it for a short period of time until you know what warms it but doesn't make it hard as a rock. My mic has a setting for Reheat and then selections one of which is roll/muffin.

The paper towel doesn't need to be dripping wet, but doesn't need any dry spots either. I wad it up and hit it with the fridge dispenser, roll in my hands, and repeat until damp through and through.

I once reheated pizza by covering the entire top with the damp towel, until I found a perfect setting/timing on my toaster oven.

[BFlynn]

Poiny and flat running 30 degrees apart, are one of the reasons I separate the muscles and start the flat an hour earlier than the point.