petersmom
HH CM 1
I know how to cook. Pretty well, nothing spectacular. Tonight I resorted to the ever popular solution to a fast dinner after a long day's work: Hamburger Helper, Cheezy Maccaroni. Here's what I learned in the intricate preparation of said cuisine: Always ALWAYS make sure you turn the heat down after you put the lid on (while the little maccaronis are bloating for exactly 12 not 11 not 13 minutes) just like the moron directions say. Because if you don't, and leave it on MEDIUM heat and then walk away to do something totally unrelated until the timer goes off, the lid will WELD ITSELF to the frying pan. During this process, apparently much of the cheezy liquid escapes the process of being sucked up by the "pasta" by jetting out around the lid edges and all over the stove top. As this happens, a vapor lock that is much stronger than any pod bay door forms. The lid will not come off. The muscular painter and all of his prying prowess and tools cannot remove the lid. So, in a last gasp attempt to dislodge the lid, I and my trusty smallish girlie hammer set to work, tap tap tapping on the side of the lid (buffering with a thin sponge so as to dent the lid). BOOM! The piece of plastic holding the handle on the top of the lid explodes into many flying bits, and the lid sucks into the pan, much like a canning lid sealing.
HH CM 1
I know how to cook. Pretty well, nothing spectacular. Tonight I resorted to the ever popular solution to a fast dinner after a long day's work: Hamburger Helper, Cheezy Maccaroni. Here's what I learned in the intricate preparation of said cuisine: Always ALWAYS make sure you turn the heat down after you put the lid on (while the little maccaronis are bloating for exactly 12 not 11 not 13 minutes) just like the moron directions say. Because if you don't, and leave it on MEDIUM heat and then walk away to do something totally unrelated until the timer goes off, the lid will WELD ITSELF to the frying pan. During this process, apparently much of the cheezy liquid escapes the process of being sucked up by the "pasta" by jetting out around the lid edges and all over the stove top. As this happens, a vapor lock that is much stronger than any pod bay door forms. The lid will not come off. The muscular painter and all of his prying prowess and tools cannot remove the lid. So, in a last gasp attempt to dislodge the lid, I and my trusty smallish girlie hammer set to work, tap tap tapping on the side of the lid (buffering with a thin sponge so as to dent the lid). BOOM! The piece of plastic holding the handle on the top of the lid explodes into many flying bits, and the lid sucks into the pan, much like a canning lid sealing.