When I ran out of the baker's dry milk last year, I just bought some from Bob's Red Mill. Seems to work just fine.
I think what you don't want is the big box of Carnation, because it's very granular and IMHO smells awful. (And I don't even want to think about the taste!)
Stainless steel pans are not always compatible with induction, if a magnet sticks to the bottom, you're good.
If you're redoing cabinets, we did two things with all of our lower cabinets. First, the shelves all pull out. Second, there's a drawer at the top of every cabinet and it has a pullout surface that you can use as extra counter space for unloading groceries, as a work surface, etc. The countertops on the lower cabinets are at several different heights, since my wife is shorter than I am. Some of the countertops are butcher block, some are granite. One thing I wish we had was a stainless steel countertop next to a sink for easy cleanup when you do something messy, like cut up a chicken.
Try The Prepared Pantry website, but their delivery charges are high.
I can't figure out what you're doing wrong, can you email a photo to me so I can check its size?
nolan at tssi dot com
The forecasted lows for Lincoln NE for this week include sub-zero temperatures and a high of 4 on Friday!
We had hot dogs while watching the Miami-Indiana championship game.
The time differences between underproofed, fully proofed and overproofed are not that large, and environmental factors (proofing temp, humidity and barometric pressure) all have their own impact.
I always aim for an internal temperature of at least 200, even on recipes that recommend a lower temp.
I picked 3 nice tomatoes yesterday, so we'll have tuna melts for supper.
I made a pot of potato leek soup.
I made Austrian Malt Bread, half of which I cut up for croutons.
Not sure why it's failing maybe they're too large, so I increased the maximum image size.
If it still fails, try emailing me the image (nolan at tssi.com)
We had meatloaf again, just one slice left.
I've put black beans in meatloaf a few times, but the current recipe seems to be the one my wife likes best.
We had salad for supper.
My meat loaf recipe is very simple:
2 pounds of ground beef
1 egg
3/4 cup rolled oats
1 can mushrooms, chopped
about a cup of cheese, plus more to sprinkle on top later on
Some kind of tomato product such as ketchup or tomato paste. Recently I've been using the tomato relish that I made from last year's tomato crop (tomatoes, red peppers, onions, sugar, salt, vinegar) it works great in a meatloaf, a half-cup of salsa would probably work well, too.
Salt and pepper to taste.
Mix it thoroughly, put it in a 9 inch loaf pan and bake it at 350 for about an hour or until it reaches 180 degrees. Towards the end, I usually sprinkle cheese on top, sometime I brush ketchup on first.
As it cools, I drain off the excess grease.
This makes about 9 1" slices weighing around 5.5 ounces each. I usually log it as 10 carbs and 300 calories.
