This is something that's been bothering me for a while now, and I was hoping to get some comments that will clear up my kitchen konundrum.
OK so how do you make the decision to use Al foil rather than Glad Wrap and vice versa? Sometimes it's obvious, for example, left over pizza is definitely an Al foil thing, where as left over chicken is definitely a Glad Wrap thing.
But sometimes I'm left confused - how do I cover up the left over sausage sizzle? What about left over steak? Left over pasta? Help!
On another note, check out Matt's post about the worst movie in the world, Dark Hunters, which happens to star Jeff Fahey, a Lost cast member. I strongly suggest that you watch this movie if you ever happen to come across it - it's... HILLARIOUS - I think I've seen it about 10 times now and each time has offered a new facet of ridiculousness. I picked it up from a bargain bin in a Sydney $2 shop as a joke present for Matt's sis. Best $2 spent ever!
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2 comments:
If it needs to be airtight or you are going to microwave it, you use gladwrap.
Thats why I generally gladwrap my pizza.
If you are going to reheat it in the oven, you use alfoil.
Believe it or not I have pondered this neurotically too... and if it doesn't come down to reheating options, then I decided to base my decision on the environment - a little research told me that Al Foil is pretty nasty to produce, so when in doubt, go for the glad wrap :)
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