Tropicalsenior

How about individually packaged cinnamon rolls. Or slices of banana bread. Or king size muffins.

For today's bake I wanted just a soft sandwich bread. Think upscale Wonder Bread with a good flavor. This is an hour after baking. It has a nice thin crust and a nice tight crumb. Just exactly what I was hoping for.

We don't have much choice for mayonnaise in Costa Rica. The only three State side brands available are Kraft, Hellmans, and Great Value. Kraft is available in jars but more often in this squeeze bottle. Hellmann's only comes in the plastic packages. Great Value, which is the least desirable, is available in both. A while back when I was in the store I took a picture and counted the types available that are made in central America and there were 24 different types, all of them pretty dismal. As somebody said upthread, it's a shame they no longer use glass jars. They were so useful. I still have two of these left from about 20 years ago.

Sorry to be late answering this but it got moved and I couldn't find it. I bought mine at a grocery store here about 15 years ago. It was an Impulse Buy. I wasn't sure what it was but I knew I wanted it and it was the best Gadget that I have ever gotten. I've never seen anything like it since.

This is one kitchen gadget that I can not live without. The center hole grips and opens bottle tops. It's a perfect size for pop bottles and some condiments. But the little hook on the end is the real Jewel. It slips under pop tops and all you have to do is just roll them open. Yes, once in a while they break and I have to haul out my electric can opener and with my arthritic hands even that is a chore. I much prefer the pop tops cans.

I fixed this last night for dinner and it was quick and delicious. I used a couple pork loin chops. I have a feeling I'm going to be making this often. Thank you very much for the recipe.

I thought I would report back on the result of my Wholegrain Mustard. I don't like mustard that is terribly hot so I did make one change I only made half a batch so for the mustard seed I used three and a half tablespoons yellow mustard seeds and two tablespoons of black mustard seeds. It says to let it set for one or two days testing for heat before refrigerating. I tested after one day and it is plenty hot. It has a good texture but I think that I would reduce the water content by half next time. It seems to be quite thin.

The recipe is for a full batch. A half batch makes just a scant cup of mustard.

I should mention that the Gourmet mustard is quite sweet. I like it that way but you can reduce the sugar if you like. I also make mine in the microwave. I have a 750 watt microwave and I cook it one minute on high, whisk it well and then cook it twice at 2 minute intervals on 50% power, whisking it well at each interval. Because it contains egg, I don't keep it longer than 3 months although I don't think I've ever had it last that long. I only make a half batch at a time.

Make two kinds of mustard this morning. A Wholegrain Mustard that is new to me and my old favorite, Gourmet Mustard. Whole grain mustard on the right and Gourmet on the left.

I usually made a cheese sauce or hollandaise sauce. My kids would eat anything if I put a cheese sauce on it.

Quite obviously, nobody. Never saw them again in that store.

You wouldn't have liked the Costa Rican version. Brussel sprouts are not grown Costa Rica and these had obviously come in on a slow trawler and spent a week or so in customs before they made it to the grocery Shelf.

I've only seen LGBoD twice in Costa Rica since I've been here and both times they looked like the shriveled gonads of ancient hedgehogs. Not something I would ever want to put on my Thanksgiving table even if I was crazy about them, which I'm not. My daughters loved them so I always cooked brussel sprouts for them but @rotuts is right. If they aren't made well they can be truly vile.

Why not use rum extract? It's pretty powerful so you wouldn't use three tablespoons full. Probably 1/2 to 1 tsp with the rest made up of water.