Quote:
Originally Posted by Dude
the suspect was caught.
the moth in here is smarter than me.
I'm craving steak stuffed with blue cheese , a big salad with avocado's and garlic bread.
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I love garlic bread....very garlicy, very buttery and with a little sprinkle of parmesan cheese.
I'd make it more often, but I think my oven is wonky.
The top part seems to hold the temperature, but the bottom is cooler and things don't brown right. I know that heat rises, but I don't see how this could be possible in a space as small as an oven for crissakes.
Maybe Aj can explain it to me.....help!!!
I've never understood thermodynamics....well, not beyond the "heat rises" part.
