lindag

Something I just learned yesterday. Heating milk for a Tom & Jerry I was frustrated with the skin on the mllk. Turns out there's an easy fix! Thanks to Google...it seems if you stir a bit of sugar (it doesn't tale much, I used about a ¼ tsp.) into the milk first until it's mixed in. No skin!

Most fun (?) was the baked potato than exploded in the m/w. Clean up was not amusing.

can you tell us more about this soup? I'd like to try it.

Last night's dinner was leftover Veg. Curry, which I posted about upthread, along with my homemade Naan. The naan weas from a new recipe that I came across recently from one of my favorite recipe websites. I found it to be the best I've tried and will be making more. Naan

I know that every test site (including ATK) recommends the Zo. I have my own and it is the best. The Breville had a couple of flaws, the collapsible paddle didn't always work and the bred pan was difficult to remove. Get the Zo!

Last night's dinner was made in the Ninja Speedi. Broccoli, cauliflower and red pepper strips seasoned and topped with steelhead filets. Excellent. Cooked on crisp mode.

Speaking of the soup-of-the-day...

"Matiz piparra peppers" Thanks to you folk I an now a big fan of these.

My best efforts at Deviled Eggs involved the addition of a little bit of horseradish.

Sending you a double thank you for that information!

I don't have any dried BEPs on hand either and my store no longer stocks many of the 'old fashioned' products due to space constraints (much of their space has gone over to the more modern prepared foods that so many people want today). So my choice is either Eden or Melissa's brands. I'm not familiar with either since I've always used dried.

Can you tell us more about how he made them?

"Cod, potato, and garlic soup" (Ajo colorãdo), after I resolve the mystery of the absence of garlic in the ingredient list and cooking instructions. That's pretty funny.

Wanted to add the photo of the recipe. (from HomesickTexan.com)

Yes. Although they call it 12 inches. It's slightly under so it would fit a 12" opening.

No bother at all. 11" inside measure, 11-3/4" outside meas.

Anyone else planning to have this for New Year's? Mine menu includes this recipe: https://sl.bing.net/bYsMagsQc5A

I clean mine in the d/w. I think your idea of removing the midway is a good one. I've never tried it tho.

I have this one, it is very sturdy and sharp. I highly recommend it.

I made a pepperoni pizza a couple days ago. Used a friend's T&T dough recipe. However, I used too much dough so the crust was thick. Next time I'll weigh it out to 9 ozs. for a 12" size. Otherwise, the pizza was good. Pepperoni, black olives, mushrooms, onion, sauce and whole milk mozzarella. It wasn't pretty but I'm still working on that part. Need more practice.

My best gift was this. Not directly food related except for use after meals. I have always hated the chore of teeth flossing and this thing is brilliaant. No real effort involved, it's fast, easy and rather pleasant to use. I wish I'd had it long ago. This isn't like the old Waterpiks, it lightyears ahead.

@ElsieD Perhaps you could try one of these. I've used mine successfully.

That's a great looking pizza. I wonder if oiling around the outside ege of the parchment would prevent the crumbling.