annoyingly crunchy water at that

4 thoughts on “annoyingly crunchy water at that”

1. Besides holding meat up so it doesn’t stick to the pan, I see no use for celery.

   • How does that work with bacon? Would that be like boiling bacon?

     • I didn’t say all meats.

       But you do you.

       • All well seasoned iron pan works for nonstick and they even sell pans that have non-stick already on them. It’s the latest thing.

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