Tropicalsenior

And if you want to see the real thing just go to the Smithsonian. She donated her kitchen and it is on display there. It is quite impressive.

I certainly can't claim to be an expert on Petit fours but when I was working for a company that catered for the airlines out of Reno in the early seventies it was one of the desserts that was served In first class. I remember watching the pastry chefs make them. They were two layers of sponge cake filled with Jam. They cut them into two inch squares and put them on a rack and poured almond flavored icing over them. Each was topped with a Jordan almond and then decorated with a filigree pattern. They were delicious but very very sweet. This article gives a very comprehensive description of the many types of petit four. Personally I can't see that the preparation of any of them warrants the price that they charge.

Thank you, Ann. By the way, if there are any of you unfamiliar with this site I highly recommend it. Beautiful photography and great recipes. I was a fan long before I joined eGullet and I have spent many happy hours perusing her pages. .

Our own @Ann_T has a great recipe on her website. Wish I could find it but right now I can't so maybe she could post a link for it. I have used it and I will be making it for Christmas because it is great. For our own Thanksgiving, since there will only be two of us this year, I plan to just stuff a chicken and have the usual Thanksgiving sides with it. I don't like the idea of even a small turkey because we would be having leftovers forever.

I'd rather not think of myself as an enabler. Enablers encourage you to buy new appliances and new products, many of which you will never use. I prefer to think of myself as a converter. I like to find new uses for the things that I have and to be able to make what I want myself. A little bit of background. When I moved to Costa Rica 33 years ago from Seattle where you could buy anything and everything in the line of food products, it was a bit of a cultural shock to be stuck in a country that I can only describe as basic and barren. I had to learn to make a lot of what I needed and before the internet it definitely wasn't easy. I survived and so did my cooking style. I learned a lot along the way. I don't entirely Advocate going back to the good old days but it is a good way to learn the basics of food.

I think I have my own of mustards I have tried and didn't like. Got to clean that fridge.

Thanks for posting the recipe. I looked for it and couldn't find it. I definitely vote for your version. It is delicious and so simple to make.

Thanks for the article. It's very interesting. I was surprised to see how many of the sandwiches I have actually had. My favorite has to be this one. "Rou jia mo, from China, is one of Barry Enderwick’s favorite international sandwiches." I was introduced to it by @liuzhou several years ago and we have it quite often.

That's also where I keep most of my oil, and my pasta and flour, spices, Etc, Etc, Etc. I have two big refrigerators they are full. It doesn't get as hot here as it does in Panama but 70° f? It might get down to that temperature at night. I think the trick for that might be to brush them with it a bit of oil before baking.

It can be but I don't have the storage space and it seems like it always goes rancid before I fry again. I wasn't aware that they had already been fried. It seems to me that they are something that you could bake. Most of the things that I shallow fry, I wind up finishing them the in the oven anyway.

I feel the same way. First I don't like the splatters and second I don't like to waste that much oil.

Of course they can. How do you prepare the Frozen ones that you buy now?

A very interesting article however I live in a country where things are few and far between and there isn't much variety. You take what you can find and be grateful for it. Someday Costa Rica may catch up with the rest of the world but I'll be long gone before that happens.

Is it frying or deep fat frying? You know, spring rolls can be fried in just an inch of oil if you want to and they can also be made in an air fryer.

Ever thought of making your own. I'll bet you could make some killer ones and have plenty left over to freeze to use later for your spring roll emergencies.