Drum roll please

[cjsmith]

I am now the proud owner of a second nonstick skillet* large enough to brown a pound of ground turkey. Being able to run two of those at once during a cook-for-the-week session is going to be a real win for my tender feetsies.

So far I have learned two lessons with my new skillet:

1: It takes a lot longer to cook stuff if the pan takes a lot longer to heat up.

2: Scraping the meat to one side of the pan and tilting the pan to drain off the fat is downright awkward if your skillet is slicker'n black ice. The meat keeps sliding around!

I am also the proud owner of a garlic press. I am getting more frou-frou by the day. A garlic press! *eyeroll* But by golly I am going to get over my fear of using stuff that grows in the ground as opposed to stuff that comes in jars. (I reserve the right, however, to go back to jars due to the economics imposed by waste. How fast do I have to use up a bulb of garlic?)

____________________________________
*Those of you who wish to argue that my first large skillet is no longer nonstick will get a fair hearing. I've clearly eaten a lot of Teflon over the years.

Comments

[cjsmith.livejournal.com]

Thank you! I seriously don't know basic things like how long garlic lasts.

The only thing I've ever put in jars myself was jelly made from Mountain Dew. Somehow I suspect anything beyond jelly would need quite a bit more sophistication! :-)

[klwalton.livejournal.com]

That was really good stuff, too! On hot toast with butter? So yum.

[cjsmith.livejournal.com]

Oh excellent! All I remember was that it was lemony.

[iridium.livejournal.com]

jelly made from Mountain Dew

...that's terrifying. Brilliant, but terrifying.

[eichin.livejournal.com]

> Brilliant, but terrifying.

Quite literally brilliant (http://eichin.livejournal.com/53222.html) at least with a little help :-)

[iridium.livejournal.com]

Ha! The next question is, of course: does it glow under blacklight? (I've forgotten whether Mountain Dew does or not...)