Tropicalsenior

This is the recipe for enchilada sauce that I have used for years. Although the recipe calls for making it in a skillet, I often make it in the microwave. If you don't have the New Mexican chili powder, any good chili powder will work. I also sometimes add sour cream to it for a richer flavor. Ten Minute Enchilada Sauce A super speedy enchilada sauce with a truly authentic taste. 1/4 cup vegetable oil 2 tablespoons flour 1/4 cup New Mexico or California chili powder 1 (8 ounce) can tomato sauce 1-1/2 cups water 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion salt salt to taste Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

To me, a schnitzel is very thin cut of meat. Whatever you want to call yours, it looks delicious. You might want to consider this topic for more information on schnitzel.

I haven't been doing any baking for about the last 3 weeks because of a flare up of tendonitis and carpal tunnel and of course on my right side. But today I managed to make some buns with a Teriyaki flavored filling. Not the best I've ever made but at least I made them. I'm happy.

Actually, what you could have had was shrimp shell stock squid spinach soup with shellfish.

I can only speak about the little that I know of the banana situation in Costa Rica. Every year the production of bananas goes down. The price of bananas here goes up all the time. The only ones that seem to have stayed the same price are the little finger bananas that they don't export. I pay about $2 for 18 of them. And that price has been steady for about the last 2 years. I prefer them as they don't go mushy quite as fast and they are a lot sweeter.

I'm with you all the way on that. For some reason or other, when I read this I was reminded of a chef that I worked with. He always said, "I only work because I want to. I want to have a house to live in, I want to be able to buy food, and I want to have a car to drive. Yep, I only work because I want to."

One thing that I have found useful is to take a picture of it and then enlarge the picture. It's also handy just to refer back to the picture when you need to.

@rotuts thank you for paraphrasing the article for those of us who can't get behind that paywall. It is much appreciated. Although most of us with more knowledge of Food Science know that these have been debunked, there are still those out there that cling tightly to these myths because that's the way they've always done it and there are those new to cooking that still don't know. As for number five, I usually sear the meat before cooking, not to seal in the juice but to add another dimension of flavor.

I've only had experience with Costa Rican mangoes but I have found that every type ripens differently. You just cannot go by looks. I usually go by smell. If the skin starts to wrinkle, it is way too ripe and mushy. I only have this one on hand right now. It doesn't quite look ripe but it smells ripe so it is ready to use. It only weighs 6 and 1/2 oz but some of our mangoes are up to a kilo.

Welcome Roberto. This article may give you some information that you need. It was always my understanding that properly stored, but vodka doesn't get better with age but the flavor doesn't deteriorate either.

I recently read, can't recall where, that Walmart and several other stores are completely getting rid of their self check lines. Unacceptable levels of shrinkage (i.e. theft).

For what it is worth, this is my preferred method of storing anchovies. These are the only two types of anchovies that I can buy. Both of these are about double or triple what I would use at any one time. I take the remaining portions out of the tin and blot the oil out of them. Then I wrapped them in aluminum foil in the portion size that I would use. I store them in my freezer in a little yogurt container that I have cut to size. It fits perfectly in a space on the door of my freezer. I can put tiny little portions of things in it that would otherwise get lost completely.

saf-instant. It is really very good. I was quite upset when I could no longer buy it but that is Costa Rica. Here today and then never seen again.

That's the one that I used to be able to buy here. It was made in Mexico.

No, just a lazy cook.