foil

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-10-08

Final complete day: 2026-10-08. Attention was 2.0% — this entity appeared in 10 of 508 analyzed posts/comments in the seven days ending that day (12 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-10-08 00:22 UTCComment

   Do you wrap it in foil or heat it unwrapped?

2. 2026-10-04 22:14 UTCPost

   This Week: Garlic-Feta Scalloped Potatoes, Honey-Harissa Chicken and Carrots - Pictures aren't showing the meal prep packages, just the post-oven cook and my dinner plate. It's all still cooling before I package for the week. **Scalloped potatoes** * 2-2.5 lb red potatoes, sliced 1/8" thick, skins on * 2 cups heavy cream * 2 tbsp butter * 1 tbsp jarred garlic * Cumin, smoked paprika, dried thyme, lemon zest, salt and pepper, to taste * 2 cup Alpine-style cheese (Gruyère or Comté) * Crumbled feta for the top 1. Heat the oven to 400°F. Layer the sliced potatoes in a buttered 9x13 dish, sprinkling about 1 cup of the cheese between the layers. 2. Bloom the garlic and spices in the melted butter for 30 seconds. Add the cream and lemon zest, warm to a bare simmer, then take it off the heat and stir in 1/2 cup Alpine cheese. 3. Pour the cream over the potatoes, cover tightly with foil, and bake about 45 minutes, until a knife slides through the top slices too. 4. Uncover, top with the remaining Alpine cheese and the feta, and bake 15-20 minutes more. Broil 1-2 minutes if the top needs color. 5. Rest 10 minutes. Finish with a squeeze of lemon. **Honey-harissa chicken & carrots** * About 3 lb boneless skinless chicken thighs * Baby carrots, tossed in canola oil, cinnamon, ginger, salt and pepper * Marinade: harissa, honey, lemon zest, grated garlic, cumin, cinnamon, water, finished with butter * Glaze: Harissa, honey and dab of lemon juice 1. Marinate the chicken in the marinade for 2-4 hours. Pat off the excess before roasting. 2. Roast the chicken and carrots on parchment-lined pans at 400°F, about 30 minutes, swapping the pans halfway. 3. Brush on the glaze in thin coats. For a tacky finish, put it back under the broiler for a minute or two, watching closely so the honey doesn't burn. **Chunky whipped feta** * 4 oz feta * 1 cup plain Greek yogurt * Olive oil and lemon zest Mash the feta with a fork, then whisk in the yogurt by hand, a spoonful at a time, and finish with the oil and lime. Spread it on the plate and put the chicken and carrots on top.

3. 2026-10-04 01:54 UTCComment

   Alright so I have experience in this matter. I pre-make and freeze burritos once a quarter or so for my family. Several things: 1) wait for the eggs/mixture to cool nearly but not completely after cooking. It helps to take them out of the cooking pan and place them in a flat bottom baking dish of some sort that is cool. Turn them over every 30ish minutes while they cool. This removes excess moisture that evaporates off of the surface but keeps the interior with enough liquid not to dry out. 2) wrap them on the diagonal of a relatively square piece of foil. Roll just past midway, fold in the corners, then finish the wrap. Pop em in the freezer in freezer safe bags when you finish the last one. 3) when reheating use a damp paper towel wrapped around it. Cooler water actually works better to avoid fusing the paper towel to the tortilla. The paper towel should be damp. Fold it first, get it 1/2 wet, then squeeze out/spread the excess water. 4) my microwave has a fish defrost option. I tell it that its frozen 8oz of fish. Works out to about 50% power, takes 7:15 minutes. I use a microwave cover also (that is, a microwave safe food cover). After its done I take the cover off and do full power at 45 seconds. 5) bring that bad boy out of the microwave, careful the plate is hot, and immediately unroll it out of the towel and back into the foil. Re-wrap in the foil and leave it on the counter for minimum 5 minutes. Reading this after typing it out, I know it sounds like its super convoluted and a lot, but those first 3 steps in the preparation stage help immensely. While reheating it does take time, but since its the micro, its actually very easy. I usually get one started, attend my kid/make my breakfast/help my wife if she needs it. Add another 45 secs, put a dish or two away, grab it out and wrap it then just move on with the morning. Grab it off the counter with my lunch on the way out the door.

4. 2026-10-03 20:47 UTCComment

   If I'm heating it for 3 minutes, I'll let it got for the first minute, then flip it every 30 seconds until finished. The moisture gathers on one side (usually the bottom) so flipping it mitigates the moisture issue. However, I usually don't use a microwave. I have an air fryer/ toaster oven thing and I just wrap it in foil and throw it in the oven setting at 400° for 18-20 minutes while I get ready. Comes out perfect.

5. 2026-10-03 18:26 UTCComment

   Yes. It works really well and is super tasty. 1 block cream cheese (softened) 1 can enchilada sauce 1 can green chilies 1 bag shredded cheddar (8 oz) 1 pound shredded meat (beef, chicken, and pork all work well) 1 can black beans (rinsed and drained) 1 can corn (rinsed and drained) Add some cooked rice until it has the consistency you want (for me it is usually around 1 cup) Stir everything together. Make burritos. Double wrap each burrito in foil. Put burritos in zip top freezer bag. Pull out as you want. They are good in the oven and fry pan as well. I am just lazy and the microwave is the least amount of dishes. It's good with chili crisp, jalapenos, or other topping of your choice. You will need at least two bags of burrito tortillas to use all the filling (depending on how full). I usually get between 14 and 16. Corn is the new addition. I have left it out in the past but like the little crunch it adds.