non-stick skillets are great.
Oh I've had plenty of teflon and "iron stone" skillets, but now, my old long-time favorite saute-skillet is outta here. Ceramic rules!
I should buy ceramic?
Give me suggestions.
For although I cook every Sunday, all my meals for the week yes I do, while minding this thread and watching the shows....I am thinking of nominating my self for Food Network’s World’s Worst Cook.
Like today, the recipe as posted requires actual garlic.
Sure I have garlic on hand, a little round thing filled with oil-soaked pieces of garlic.
But the recipe above called for a real garlic clove so I bought one, so brave was I.
As I attempted to get at four “cloves” or whatever they call them, well dag, I COULD NOT GET THE GARLIC OPEN!
It was hard, papery that kept falling all around like crepe rain....there was no discernible way to open the thing.
THIS is the sort of thing I would like to learn.
Oh I eventually got the garlic parts out but it required kitchen scissors and a whack of a hammer. I just never see any of the Food Network stars hit the garlic with a hammer and they use garlic in everything, even dessert.