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Tropicalsenior

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    San Joaquin Costa Rica

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  1. Tomorrow would be the perfect day to cook both of these. The first one is already colored green and you could just pitch a little turmeric in the second one to color it Orange and you've got Ireland covered to a T.
  2. If only a whole lot of our American politicians would move there, Tasmanian would have a return of their Tasmanian devils.
  3. Are you not at least tempted to test out the theory?
  4. I baked bread again today because the dough for the Stromboli loaf that I made yesterday didn't leave me any extra for bread for dinner this week. I made some little rolls and a small baguette. I'm anxious to use the baguette for chopped cheese sandwiches tomorrow night. That is, if I can find some hamburger in the freezer today.
  5. For Sunday's meat filled buns I made something a little different today. I made a type of Stromboli but I followed an idea that I saw on the internet last week. They called it Cheeseburger Garbage Roll. It's like a cheeseburger wrapped up in a Stromboli roll. I took their basic idea and added a few more of my own touches. The only change I would make to it when I make it again is to add more hamburger. As you can see it doesn't have nearly as much filling as I would like. It has plenty of cheese because I really piled it on. I lined the layer of bread with American cheese and spread plenty of shredded cheddar in the middle. My lunch for the day.
  6. Ah, but also right in front of you are 10 other fast food chains with just as much fat, sugar, and salt and consistent prices. This probably won't destroy Wendy's but it will hurt their bottom line for a while.
  7. Sounds to me like too much damage is already done.
  8. Wendy's opened four or five locations in Costa Rica about 15 years ago. My complaint about them was their deceptive advertising. I never got anything that remotely resembled what I thought I had ordered. Apparently I wasn't the only one unhappy about Wendy's because they closed their doors and left about 5 years ago.
  9. I can't bring myself to eat tongue. I've never tried it and maybe I would like it if I did. It's just something about the word or the idea of eating tongue.
  10. I have done whole chickens and I never did them for more than 20 minutes. At that time, the meat is still flavorful and moist. Sometimes when I buy a whole chicken, I bone out the breasts and the thighs and put the rest of it in the instant pot. Those pieces I cook for 18 minutes. Then I bone out the whole carcass and put the bones and skin back in and cook it for an hour for a good broth. I don't use any aromatics, just a good chicken powder to enhance the chicken flavor. Using that method, I have the stewed chicken for chicken salad or soup and I have a good Rich chicken broth.
  11. Does the base of your press sit flat or does it slope to the front?
  12. The one that I had must have been unique. I have no idea what brand it was, probably some offshoot Chinese brand because it didn't cost very much. It had a spout at the front and all the bacon grease flowed out of that into a tray at the bottom. The tray that came with it wasn't very big so I just used a larger dish.
  13. That's what mine had, too. It didn't work worth a darn so I finally wound up using an oblong dish that I had for relish. I liked it for bacon because the bacon didn't shrink and it always came out perfect. My favorite Panini was always the Cubano. With Swiss cheese, top and bottom, with ham, sliced roast pork, and dill pickle in the middle. As others have said, just don't put too much in. The layers slide apart and it is impossible to press it together. I have an old George Foreman grill that works great for panini but it is almost too heavy for me to handle right now so I don't use it that often. It's not that good for bacon because it's a real pain to clean.
  14. I used to have one and got tired of paninis so I gave it away. I have regretted it ever since because it was great for frying bacon.
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