Tropicalsenior

I checked through my posts and apparently I haven't put it in eGullet recipes. I'm working right now to clean and clarify the recipe. Probably tonight or tomorrow I will post it and post a link.

It seems rather unfair to condemn all banana bread because of because of a rather unfortunate choice of recipe. I do agree that this recipe looks pretty insipid. One teaspoon of rum indeed. How much flavor can that contribute. I developed a recipe about 30 years ago that is both flavorful and moist. I've shared it many times and everyone seems to love it.

I've eaten in some really good burger places where they offer burgers that they call Knife and forkers. However, it seems that a lot of the burgers that appear on the menus are products of food photographers instead of cooks and what you think you are ordering and what you actually get bear no resemblance to each other.

I had to laugh when I looked off to the right saw the shrimp pork. I wondered, are they eating little potbellied pigs?

I seem to have gone on a bread buying strike. The prices here have gone way up and the quality has gone way down so if I want decent bread I have to make it myself. Here are some of the breads that I have made in the last couple weeks. Small baguettes Russian black bread Hamburger buns and sandwich rolls English muffins And plain white sandwich bread. It seems like a lot of bread but at least it's bread worth eating.

One of the things that I hated most about being a breakfast line cook was leaving every day smelling like bacon and sausage. That was 40 years ago and to this day, I'm not crazy about either one.

As I have said before, I am sick and tired of hearing everything cowboy. They slap that label on anything that they can stick a jalapeño or Chipotle in. This showed up in my inbox today. Pancakes with jalapeño and cayenne pepper. It's from one of my favorite cookbook series and it's sad to see they sunk to the level of this fad.

It's not an option for me either. In my area I have a choice of fried chicken, fried chicken, or fried chicken. I may not know what I want but I do know that that's not it.

I've got no advice because I'm suffering from the same thing. For about the last month, the only thing that appeals to me for lunch is salami sandwiches on homemade bread. And yet, like you, I have two refrigerators full of food. I'm anxiously awaiting to hear some good answers.

Be careful what you wish for. I have plenty of counter space which just means I have more space to stick stuff and I still don't have enough space to work.

My grandmother and my mother both had these and they just referred to them as cake savers. I doubt that they would keep things any fresher than just keeping them in an airtight container. I never got one because I remembered them as being a colossal pain in the neck. They always seem to be smudged and every day they had to be washed and polished dry by hand.

@Shelby that is so true. My husband absolutely refused to eat stroganoff. He hated it, but for years he happily ate my beef and mushrooms in gravy with sour cream. It was one of his favorite dishes.

Have you seen the potato prices in Costa Rica? Actually, I'm not much of a fan of fried potatoes. I make them for Carlos because he loves them. And I had the tail end of a package of tots and the tail end of a package of french fries. If you enlarge it and look very closely I think there's a ninth fry hiding underneath.

I'm so glad you're home and doing well. I was beginning to wonder when I hadn't seen anything from you for so long.

That same website had a fascinating article on the origin of the pork taboo.