Last night as I was preparing tacos and talking to my husband I zealously pulled foil out of the box. The entire roll came flying out like a magic carpet unrolling onto the floor. Oops! It's because I don't have good hand-and-mouth coordination that this happened. It was no big deal; hubby put the foil in the recycling bin and we ate dinner. But a little part of me still felt guilty about wasting money.
So this morning I was on Pinterest looking for nothing in particular but what should catch my eye is a pin on Reynold's Foil Wrap locking mechanism. I was totally like "Duh!" Then I had a flash back to a moment years ago when my husband pointed this out to me. ("See honey, you do get justified.") So I thought I would share this tidbit because it's just one of those things that we don't pay any attention to until we need it. I think this discovery comes in a timely manner as Super Bowl weekend rolls around and many will be entertaining and possibly indulging in a few alcoholic beverages. They too might unroll the foil with a bit of gusto in all the excitement.
As long as I'm talking about foil I decided to look on Wikipedia to see which side of the foil to use: shiny or dull? I once heard on TV that the shiny side has a coating that protects your food. I always place a layer of parchment paper between the food and the foil to prevent aluminum contamination. As I was about to dig further into researching this I got sidetracked by this cute ladybug picture when I scrolled down. The ladybug reminded me of a Martha Stewart painting tip even thought they have absolutely no correlation. (Did I mention that I might have ADD?) As soon as I finish writing this I'm going to dig the foil out of the recycling bin so I can save it for my next paint job. I'm so glad I'm not wasting after all.
Back to the question of whether to use the shiny or dull side of foil. I found a site Toxic Cookware that says to use the dull side of the foil. Now I wonder who's correct. The person on TV who said to use the shiny side or this website that says to use the dull side? Can anyone help me with the answer to this question?
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So this morning I was on Pinterest looking for nothing in particular but what should catch my eye is a pin on Reynold's Foil Wrap locking mechanism. I was totally like "Duh!" Then I had a flash back to a moment years ago when my husband pointed this out to me. ("See honey, you do get justified.") So I thought I would share this tidbit because it's just one of those things that we don't pay any attention to until we need it. I think this discovery comes in a timely manner as Super Bowl weekend rolls around and many will be entertaining and possibly indulging in a few alcoholic beverages. They too might unroll the foil with a bit of gusto in all the excitement.
As long as I'm talking about foil I decided to look on Wikipedia to see which side of the foil to use: shiny or dull? I once heard on TV that the shiny side has a coating that protects your food. I always place a layer of parchment paper between the food and the foil to prevent aluminum contamination. As I was about to dig further into researching this I got sidetracked by this cute ladybug picture when I scrolled down. The ladybug reminded me of a Martha Stewart painting tip even thought they have absolutely no correlation. (Did I mention that I might have ADD?) As soon as I finish writing this I'm going to dig the foil out of the recycling bin so I can save it for my next paint job. I'm so glad I'm not wasting after all.
Back to the question of whether to use the shiny or dull side of foil. I found a site Toxic Cookware that says to use the dull side of the foil. Now I wonder who's correct. The person on TV who said to use the shiny side or this website that says to use the dull side? Can anyone help me with the answer to this question?
This tidbit was shared at:
That ladybug is too cute, totally understandable why you got sidetracked. Thank you for stopping by my blog and FB page. I love your blog header!
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