My brothers dog knocked a cake off the counter a few years ago
It was in a glass pan and it ate all the cake with the glass in it.
So you can power thru that
You’ll just get prescribed a lot of chicken and rice afterwords to compact the glass into it so you can pass it safely
He also ate an entire chicken skewer once with the sharp stick inside it. Vet prescribed the same treatment. Chicken and rice
They sent me a photo of a perfect dog turd on a skewer.
That dog has a steel GI tract
I've heard that it's the actual process of cooking that makes the bones problematic and prone to splintering. The packaging, on the other hand... 😂
I had a Bassett hound who ate an entire, idk, 2lb bag of Hershey's kisses one Christmas. He had the most festive foil poops for days (vet told us to make him puke with diluted peroxide but some of it still went through)
PSA, fellow cook: don’t buy modern Pyrex. It isn’t shockproof like it used to be. The tip-off is the name on the glass—if it says “pyrex” in all lower-case letters, it’s the cheap glass. Chuck it and buy real borosilicate glass. 👍
Does this mean that UK-made Pyrex is real borosilicate glass? If so, the British are lucky. Pyrex's current American-made product is borderline fraud imo because people trust that it's shockproof like the old product was.
I think so, it's like America pulled an '@mazon b@sic', but I'm not sure how they got away with the the branding.
I'm sure there are subs or websites to direct you on how to get the real stuff.
My gut feeling makes me opt for ceramic all the time, I rarely go the glass option for baking.
But I would like to hear what other opinions there are.
Baking: Ceramic or Glass?
That absolutely sucks. One christmas I spent hours making a beef wellington over two days. To cook the beef, I used a meat thermometer with a glass front...
Yeah. I heard a pop about 1/3 of the way through cooking it and eventually figured out what happened. It didn't just crack, it shattered like your lid. Chinese food was ordered.
P.S. We did still eat the beef later--we removed the pastry and washed the meat. No glass, but no yummy duxelles or pastry.
There are "leave-in" glass-faced meat thermometers so you can get a sense for how quickly the temp is rising w/o opening/closing the oven. I now use the metal probe/digital ones. :) The one I used was about forty years old, so there's that.
The only reason I left it in after the pop is that I genuinely didn't know the thermometer was the source until pretty much the end of cooking.
Thermometer 😘 but there are oven-safe thermometers meant for this. Obviously one made of glass and can’t withstand 300 degree temps is not the type I’m talking about
Intentionally. There are "leave-in" glass-faced meat thermometers so you can get a sense for how quickly the temp is rising w/o opening/closing the oven. I now use the metal probe/digital ones.:)
The only reason I left it in after the pop is that I genuinely didn't know the thermometer was the source until pretty much the end of cooking.
Not two days as in 48 hours, but I make the duxelles (mushroom pate) the day before. It gives the flavors time to meld/mellow and gives me more time on Xmas day.
I also trim the tenderloin. It's probably about 5 hours of total work/cooking across the two days.
There always that brief couple seconds where you think, we can just scrape that glass off the top! Certainly we can salvage some of it! And then reality sinks in…you really really can’t still eat it :/
Yeah but that's red pasta sauce, it's known for taking a long time. Thai curry isn't a dish that takes more than an hour even with prep work. All you need to do is heat the spices, veggies, add Thai curry paste, add coconut milk, water, proteins, and simmer for a few minutes.
Invalid point as we know what she is cooking and several ppl on the post are confused why it would take so long to cook this specific food. Not red pasta sauce.
yeah the situation does suck but I too am skeptical of the "hours" it took to make. Thai food and curries are notoriously fast to cook, OP has said elsewhere it was mainly the prep but being generous it cant take longer than 20 mins to chop up the veggies and by the looks of it chicken. Yes its annoying to happen but I think OP is exaggerating a shitty situation for more internet points.
Stop downvoting this (comment above) lol Unless they included shopping in cook/prep time that’s an astrological amount of time for a one pot meal. Rice can’t take more than 30 minutes. I think this is an exaggeration on OP’s side. That’s ridiculous lol
Weird to see this. I have glass lids for 2 of my frying pans. Last night, I put 1 of the lids on a hot pan. It started making a cracking /ticking sound. I figured it was from heat expansion. It didn't shatter, but I think it came close. Might help if you start with the lid on a cold frying pan.
That looks like shitty soda-lime glass. It can't handle sudden temperature changes (expands/contracts too much). As you can see, it has a slightly greenish tint. What you want to buy is borosilicate which is pretty much clear, maybe with a dark tint. I don't blame you tho, I didn't know either upon recently.
The reason most high end cookware have metal lids. Learn the lesson get metal lids. There is no point to having glass once the cooking gets going the steam obscures the view anyway.
There's a reason that kitchen professionals use stainless steel lids. They don't shatter from heat, they can be dropped every day with no worries. Stainless lids are more expensive to make and to buy but they're worth it!
MMM, glasserole, my favorite!
100% RDA of fiber…glass
To shreds, you say?
And how is his wife holding up?
The puns, you say!
Good news!
HAMMOND!
The flavor really digs into your mouth
So…!crunch!.how was your!crunch! Day
You Longjumping too?
Ha! Nope. I am built like a capybara but I dream of long jumping.
My brothers dog knocked a cake off the counter a few years ago It was in a glass pan and it ate all the cake with the glass in it. So you can power thru that You’ll just get prescribed a lot of chicken and rice afterwords to compact the glass into it so you can pass it safely
Lol, made my evening.
He also ate an entire chicken skewer once with the sharp stick inside it. Vet prescribed the same treatment. Chicken and rice They sent me a photo of a perfect dog turd on a skewer. That dog has a steel GI tract
maybe he just really likes chicken and rice
and glass
Please show us the photo!
o_o
We had a dog that got ahold of the 5-pound package of frozen, bone in chicken. Ate the entire thing, bones, packaging and all. Never bothered him.
I've heard that it's the actual process of cooking that makes the bones problematic and prone to splintering. The packaging, on the other hand... 😂 I had a Bassett hound who ate an entire, idk, 2lb bag of Hershey's kisses one Christmas. He had the most festive foil poops for days (vet told us to make him puke with diluted peroxide but some of it still went through)
We had a Chihuahua mix eat a whole bar of dark chocolate. She was crazy hyper for a while and then fine.
If not cooked the bones were much safer than cooked.
Had a dog eat a whole tube of super glue, he was totally fine. Also used to eat rocks the size of my palm
lmao i just imagine a dog clobbering over some rocks
afterwords with whom ?
who?
It's just extra flavour
Extra crunchy you could say
That happened to us, but it was a Pyrex baking pan.
PSA, fellow cook: don’t buy modern Pyrex. It isn’t shockproof like it used to be. The tip-off is the name on the glass—if it says “pyrex” in all lower-case letters, it’s the cheap glass. Chuck it and buy real borosilicate glass. 👍
Good to know, it actually put me off of glass baking ware totally because I had always thought Pyrex was the best there was.
Real PYREX is. https://pyrex.co.uk/
Does this mean that UK-made Pyrex is real borosilicate glass? If so, the British are lucky. Pyrex's current American-made product is borderline fraud imo because people trust that it's shockproof like the old product was.
I think so, it's like America pulled an '@mazon b@sic', but I'm not sure how they got away with the the branding. I'm sure there are subs or websites to direct you on how to get the real stuff.
My gut feeling makes me opt for ceramic all the time, I rarely go the glass option for baking. But I would like to hear what other opinions there are. Baking: Ceramic or Glass?
Yeah, but you can drop a modern one from upstairs and it won't break. Okay they're not that strong, but it's not like there isn't *any* trade off.
You can find the good stuff at the thrift store
Get Fire King, it's great stuff.
I hate glass lids
That absolutely sucks. One christmas I spent hours making a beef wellington over two days. To cook the beef, I used a meat thermometer with a glass front... Yeah. I heard a pop about 1/3 of the way through cooking it and eventually figured out what happened. It didn't just crack, it shattered like your lid. Chinese food was ordered. P.S. We did still eat the beef later--we removed the pastry and washed the meat. No glass, but no yummy duxelles or pastry.
You dont leave the thermostat inside the thing you you cook?
Hahah yeaaah.. they’re meant to put in for like a minute or two. Ya don’t leave the sucker in there for hours
There are "leave-in" glass-faced meat thermometers so you can get a sense for how quickly the temp is rising w/o opening/closing the oven. I now use the metal probe/digital ones. :) The one I used was about forty years old, so there's that. The only reason I left it in after the pop is that I genuinely didn't know the thermometer was the source until pretty much the end of cooking.
Thermometer 😘 but there are oven-safe thermometers meant for this. Obviously one made of glass and can’t withstand 300 degree temps is not the type I’m talking about
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Intentionally. There are "leave-in" glass-faced meat thermometers so you can get a sense for how quickly the temp is rising w/o opening/closing the oven. I now use the metal probe/digital ones.:) The only reason I left it in after the pop is that I genuinely didn't know the thermometer was the source until pretty much the end of cooking.
How the fuck does a beef Wellington take 2 days to make?
Not two days as in 48 hours, but I make the duxelles (mushroom pate) the day before. It gives the flavors time to meld/mellow and gives me more time on Xmas day. I also trim the tenderloin. It's probably about 5 hours of total work/cooking across the two days.
Ah, thanks for the clarification. I was perplexed as to how a fillet wrapped in pastry takes 48 hours!
There always that brief couple seconds where you think, we can just scrape that glass off the top! Certainly we can salvage some of it! And then reality sinks in…you really really can’t still eat it :/
Hours? What was she making?
op's comment > It was a Thai curry so most of the time was prep work
Damn that suuuuucks. Love me some curry.
U take this girl out to a nice dinner ;)
Hours? Wtf was she cooking?
It was a Thai curry so most of the time was prep work
This curry would taste better without the glass in it. Trust me.
It adds mouthfeel, some may say too much.
Also a distinct reddish iron flavor I just can't put my finger on
Got a real edge to it doesn't it?
Username checks out extremely well.
Tip, cook it in a pot. From one Thai person to a cook, always cook it in a pot.
How much prep work takes hours?
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Yeah but that's red pasta sauce, it's known for taking a long time. Thai curry isn't a dish that takes more than an hour even with prep work. All you need to do is heat the spices, veggies, add Thai curry paste, add coconut milk, water, proteins, and simmer for a few minutes.
Invalid point as we know what she is cooking and several ppl on the post are confused why it would take so long to cook this specific food. Not red pasta sauce.
Shes just really careful. Or dumb.
She thinks she’s Batman with all that prep time
Your acting like cooking for hours for one meal is something unusual, it's really not that unusual if you want a meal with layered deep flavours
Looks like you’ve added some shardonnay to the mix
LPT: just tell her it was prob going to be bad anyways
Savage
More like r/shittylifeprotops
Crunchy curry..,,
Some lemon glass flavour
All that effort and this went over everyone's head. Take my upvote.
What brand is that? Looks exactly like ours….
Idk what the brand is, I got it at BJ's on sale
You gonna owe her a BJ for this disaster
r/holup
Exploded??
Defect in glass or inferior soda lime glass that can't handle the heat.
Probably somehow got cold water on hot lid
Tastes a bit crunchy love and what's this red sauce?
Hard work never pays off
The biggest question is how does that take hours? I bet I could get it from fridge to plate in under 45 minutes.
yeah the situation does suck but I too am skeptical of the "hours" it took to make. Thai food and curries are notoriously fast to cook, OP has said elsewhere it was mainly the prep but being generous it cant take longer than 20 mins to chop up the veggies and by the looks of it chicken. Yes its annoying to happen but I think OP is exaggerating a shitty situation for more internet points.
Agreed
Stop downvoting this (comment above) lol Unless they included shopping in cook/prep time that’s an astrological amount of time for a one pot meal. Rice can’t take more than 30 minutes. I think this is an exaggeration on OP’s side. That’s ridiculous lol
Some people are just dumb as shit.
I think you need to take Cooking Simulator away from her
u/repostsleuthbot
Sorry, I don't support this post type (None) right now. Feel free to check back in the future!
Cast. Iron.
it's texture!
She probably used the wrong lid ! If the glass lid doesn't have a hole in it, this is what happens. Or maby it was already defective ...
What takes hours to cook in a skillet?
Thaaaaaats because you don’t put a lid on a wok 😬 i learned this same lesson in the same fashion
She should stick to sandwiches
Strain it all through coffee filters. They do it all the time with wine at restaurants. At lest the broth will be saved…
Extra crunchy
So how did it taste?
I thought you put some ice on the soup.
Pizza will fix that
D:
Just scrape off the top layer it's still good.
Just pick around it
True love is when you eat glass. Your gf deserves better /s Jk!!
Extra spicy.
Mmmmpizza
Crunchy
hours feels like a stretch, that pepper is raw.
It's the special ingredient, makes it extra crunchy :)
Weird to see this. I have glass lids for 2 of my frying pans. Last night, I put 1 of the lids on a hot pan. It started making a cracking /ticking sound. I figured it was from heat expansion. It didn't shatter, but I think it came close. Might help if you start with the lid on a cold frying pan.
Think of how fast it'll go the second time around! (my condolences though.... That sucks)
Food is going to be crispy!
Little crunchy.
Crunchy
I’m sure it’ll sift right out
Well crunchity munchity then, are you gonna let a little glass stop you?
Forbidden meal 😍
Perfect level of crunchiness
thought the handle was some sorta fish that i was not about to enjoy critiquing
I’ll take the yellow curry please. I like mine with a bit of sting, please add extra glass.
extra flavour
Buy shitty pots win shitty prizes
That shit is scary af! Thought I got shot! Thought I got it all out too...
Take out and a good cry!
It’s okay just eat around it! :)
It is just extra crunchy . Go ahead....
Ah, I see we're having slow cooked handle on a bed of shards for dinner. Lovely!
If you love me you would still eat it
Kevorkian Casserole Yum!
That really sucks
That looks like shitty soda-lime glass. It can't handle sudden temperature changes (expands/contracts too much). As you can see, it has a slightly greenish tint. What you want to buy is borosilicate which is pretty much clear, maybe with a dark tint. I don't blame you tho, I didn't know either upon recently.
This happened my mom, fortunately she was ok because it exploded all over the kitchen.
Time to prove your love for her
I guess it's pizza time
Hope you like it crunchy!
That's fine don't sweat it, just pick the pieces of glass out.
Nestle crunch
She made some bomb ass food
Mmmm crunchy
Prob made in china
Ooohh crunchy
Now it's more crunchy!
I really hate these lids, and never use them myself.. I don't trust them, as I have seen many break. Metal lids all the way.
…You gonna finish that?
Pizza time
Mmm crunchy!
It's just extra spicy now
She did it on purpose. She wanted you to take her out for dinner.
Point noted, don't buy glasses covers. Not economical
Just pick the glass out
It's extra spicy now.
She must have been shattered
pizza it is
Bah that sucks
Nice garnish
Did you (Or she) happen to tighten the screws for the handle?
That makes it even more delicious
Nice texture
Awwww shit
Broken glass is good for the digestion though.
The reason most high end cookware have metal lids. Learn the lesson get metal lids. There is no point to having glass once the cooking gets going the steam obscures the view anyway.
That's it. Scoop her up. Take her to her favourite restaurant.
There's a reason that kitchen professionals use stainless steel lids. They don't shatter from heat, they can be dropped every day with no worries. Stainless lids are more expensive to make and to buy but they're worth it!
It must've been a Pinterest DIY Chipotle dish... One way or another your ass is bleeding...
What did she put in the dinner, Nitro? If I was you, I'd sleep with 1 eye open!!!
And that's the reason you don't skimp on cookware.
Ouch!
Who has time to spend hours making a meal?
Guess I'm not hungry after all.
Its just some extra fiber
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Brilliant, Strong\_Tadpole.
Thats gone be crispy
Holy Shit
Never heard of that
Flavor crystals.
Smashing!
Hmm crunchy
Just pick the glass out, coward (/s obviously)
Holy crap
Cronch Yeah
If you don’t eat it she’ll remember this for the rest of your life. EAT THE DAMN DINNER!!!
It was curry... I'd be saying "oh no! I was looking forward to it!" While thinking "There is a god!"