This is a really cool 18 oz water bottle that acts like a thermos that can keep hot liquids hot and cold liquids cold. This particular design is a very trendy light blue almost peacock blue color. It has a screw on lid with a paracord handle. The lid is easy to remove to access contents as well as making putting contents into the bottle easy. The paracord handle allows me to easily hold and carry the bottle. It is made of stainless steel so overall the quality is really great. The lid screws on nice and tight so I don’t have any worries about the contents coming out or seeping out. Have a smoothie or soup in this for an easy catch up for a lunch or after workout coolant. The design is nice and makes it easy for me to hold in one hand comfortably. When I use something really hot or really cold I don’t really feel the temperature with the hand I am holding it with. Really recommend this for a hot and cold bottle with many purposes.
Picture Version: slice (not all the way through) and place wedge of cheese in-between each slice – cover with ranch – cover with cheese and pieces of bacon – bake 350 for 35 minutes – served topped with sour cream
Grill Version: slice (not all the way through) and place wedge of onion in-between each slice – add bacon pieces and squish cheese into each slice – wrap with foil tightly and grill for about 25 minutes or until the potato feels squishy which indicates it is soft – add cheese and sour cream to the top
I never in my wildest dreams would have thought to make my favorite cup of hot chocolate and then top it off with a big ole scoop of delicious vanilla ice cream. Top that off with chocolate swirls and you have a messy treat that anyone would love. Serve with a spoon and on a plate with a napkin so it can be truly enjoyed!
•The secret is using the right oil. Smoke point is the temperature at which fats and oils begin to smoke, indicating they’ve begun to break down. The higher the smoke point, the better it is for frying. Lard and some vegetable oils such as corn, canola, safflower, and peanut are good choices. Shortening is not suitable for high-temperature frying.
• Moisture and food particles break down oil, so don’t reuse it more than twice. If you see smoke, discard the oil, and start over.
• Achieving and maintaining proper oil temperature is a must. If it’s not hot enough (often caused by overcrowding), the food soaks up oil, leaving it greasy. Too hot, and the outside burns before the inside cooks, creating food that’s soggy.
• Use heavy-duty aluminum, stainless steel, or cast-iron cookware for even heat distribution and the retention of high temperatures. Iron speeds up the breakdown of oil, so when using cast-iron cookware, it’s best to use the oil only once.
• Choose cookware that’s large enough to leave at least 3 inches between the surface of the oil and the top of the skillet or Dutch oven.
• Always allow the oil to return to its proper temperature between batches. We like to use a candy thermometer, which can handle high temperatures and be attached to the side of a large skillet or Dutch oven for instant readings.
• Make sure food is dry. Adding moist food to hot oil will cause spattering and popping.