#1 in Roasting pans
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Reddit mentions of Granite Ware 18-Inch Covered Oval Roaster
Sentiment score: 5
Reddit mentions: 7
We found 7 Reddit mentions of Granite Ware 18-Inch Covered Oval Roaster. Here are the top ones.
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- Holds up to 15 lbs. poultry with lid and up to 18 lbs. without lid.
- Porcelain enamel surface is an inert, non-porous and naturally non-stick surface.
- No PFOA, PTFE or other harmful chemicals & is Dishwasher safe
- Safer than foil roasters, browns better and cooks more evenly. The dark porcelain surface absorbs the ovens energy and evenly distributes it so the contents are evenly cooked.
- Granite Ware Roaster is Made in Mexico
Features:
Specs:
| Color | Black |
| Height | 5 Inches |
| Length | 17 Inches |
| Number of items | 1 |
| Release date | May 2006 |
| Size | 18 inches |
| Weight | 2.8 pounds |
| Width | 14 Inches |
I know the feeling. The minutia of every day life is overwhelming sometimes. It can get better though. Not perfect, but definitely better.
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Regarding food, cooking, etc - first off, there's nothing saying you have to eat 3 meals a day. It's not a rule, it's just kind of how we usually grow up thinking we're "supposed" to eat. But it's totally not necessary. As long as you're getting adequate calories/nutrients it doesn't matter to your body whether you eat 3 meals or just one or what time of day you eat or anything like that. Food is fuel.
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About the groceries, I totally feel you there. There's too many choices, too much information, it's overload. So the easiest way to deal with that is to eliminate some of the choices and simplify things. Focus your meals on protein and produce. So shop around the edge of the store, get you some meat/protein you like, some sort of produce to go with it, and maybe some fruit or dairy if you're feeling fancy. Buy yourself one of these, put your veggies in the bottom, your meat on top or in the middle, salt, pepper, spices if you like them, and then stick that sucker in the oven for an hour or 2. Super easy, low effort tasty meal. Even better if you make a LARGE batch, and then you have meals for the next two or three days and don't have to cook again until then.
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Simplifying where ever possible is the key to dealing with this shit.
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Little routines help as well. For example, the teeth thing, make it a point to always brush your teeth right after you get out of the shower. Morning, afternoon, whenever you take a shower, right then as soon as you get your naked self out of the shower, brush your teeth. After you it a while, the brain will just go on autopilot and you'll find yourself doing it without having to try so hard to remember to do it.
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Take a look at your environment too. Is it cluttered and full of crap you don't really need? If so, take baby steps to get rid of all that junk. That stuff weighs on you mentally and emotionally. And just fucking looking at it sometimes is exhausting. Like where to even start?! It's paralyzing, exactly like what you're describing. And it makes you feel like shit - like you just keep asking yourself "why is all of this so damn hard?", and then it just goes downhill from there. But it is fixable, in tiny little 5 minute doses. Carve out small spaces for yourself, just a little bit at a time, like one day make sure your bed is cleaned off, and then the next day pick up the clothes off the floor, just one little step, one little five minute window of activity at a time. It's much more doable and less overwhelming when you think to yourself, "Well I only have to pay attention to this for five minutes" than if you're thinking, "Oh god this is going to take hours" because then of course we don't want to get started and nothing gets done.
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And you can do the same thing with the driving. It doesn't have to be a lot, just little windows of practive here and there. Start by driving around the block. Or just practice reversing down the driveway a few times until it starts to feel more comfortable. Like all the rest of it, it doesn't have to be a huge effort, just little ones that you stick with more or less over time.
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And forgive yourself when you forget something. It's going to happen. The thing to tell yourself is that just because you fucked up doesn't mean you ARE a fuck up. You're just an imperfect human being like the rest of us, and from time to time you're not going to live up to everything you expect from yourself. That's ok though. That's just being a person.
Post-thanksgiving is my favorite time for lunches because I get to make delicious turkey+cranberry sauce sandwiches using extra rolls :).
If you're stuck at #1, it's really not that hard, and you basically just need a roasting pan, butter + seasonings, a meat thermometer and several hours of patience. I forget the specifics, but basically rub butter + seasonings under the skin and inside the body cavity (optionally put in stuffing to sop up the drippings and help season) and baste (squirt drippings) occasionally (I'm lazy, so I actually just wrap the turkey in foil to prevent leakage). You can also pressure cook it, deep fry it and I'm sure there's a crock pot recipe out there.
As for #2, you can get a fancy meat slicer or just go at it with a good knife. I like the breast on sandwiches and eat the rest of the meat by itself.
This recipe by Alton Brown looks decent and fairly easy. I have my own recipe, but it's nothing special.
Excellent for sausage patties. I like using the lid from my Graniteware oval roaster with this grill to make really tender chicken breast & other meat. https://www.amazon.com/Granite-Ware-18-Inch-Covered-Roaster/dp/B000050AVC/ref=pd_lpo_sbs_79_t_0?_encoding=UTF8&psc=1&refRID=4HPK5TQNKKZ6ZTXBGYZQ
Chuck roast. salt and pepper the roast and put in roasting pan and add beef broth till about half way up the meat. cook at 350 for 1.5-2.5 hours till it starts to pull apart.
that's all that's really needed and it will taste great but if you want to make it even better start by searing the meat in a cast iron pan with a little oil.
you can also throw pretty much anything else in with the roast, onions, garlic, potatoes, carrots, celery, mushrooms. and I like to add Worchester, balsamic vinegar, and hot sauce to the broth.
sounds like you want a Roasting pot of some sort..
From Season 8: A New Way with Turkey
TESTING NOTES
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WINNER
Rated as RECOMMENDED:
> This heavy, sturdy pan features good handles and an efficient, gently flared interior shape, making it especially easy to stir and deglaze. It was also the best at browning. Comes with sturdy nonstick U-rack.
Amazon Link
Three others were also rated as RECOMMENDED:
> Very good on the stovetop, but testers saw some uneven browning in the pork loin test. Excellent handles, good heft, and an overall solid feel were more than enough to overcome that small demerit. Comes with useful V-rack.
Amazon Link
> This pan shined brightest in the potato test, but buckled a bit on the stovetop with both the turkey drippings and the pork loin. It has some of the winning attributes of two pans above, but wasn't quite in their class for heft and performance. Comes with U-rack that has awkward hinged handles.
Amazon Link
> Very fast, even, deep browning on the potatoes, but this pan's thin bottom made it highly temperamental on the stovetop. Also, testers found the raised, patterned bottom to be problematic when deglazing. No rack included.
Amazon Link
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RECOMMENDED WITH RESERVATIONS:
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NOT RECOMMENDED:
If she cooks, I can think of a few things for the kitchen.
Or even food like rotini or raspberry jam.