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About Tropicalsenior

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    San Joaquin Costa Rica

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  1. eG Cook-Off 76: Consider the Schnitzel

    By adding the butter to the oil, I've never had a problem with it burning. However, I'm a notorious skillet sitter having lost my favorite skillet a couple years back from a senior moment lack of attention.
  2. eG Cook-Off 76: Consider the Schnitzel

    I like a combination of the both. Oil, for a higher temperature and butter for the flavor.
  3. Dinner 2018 (Part 1)

    Last night we had schnitzel sandwiches with green beans and Serrano ham in a vinegar bacon fat vinaigrette and cucumber, radish salad in a sour cream sauce. Dessert was an orange bread pudding made in the instant pot.
  4. Dinner 2018 (Part 1)

    It looks great but I used to feed the quail on my front lawn in Reno every winter and I haven't been able to eat them since.
  5. eG Cook-Off 76: Consider the Schnitzel

    Well, my saga for the perfect schnitzel has finally culminated in success. My first attempt was with a tenderized sirloin. Although it tasted great, camera wise, it was a dismal failure. I also melted Swiss cheese on the top which was a big mistake. It added to the sandwich but it destroyed the crispy crust. My second attempt was a chicken piccata which also tasted great. Unfortunately, my tablet battery was too low and we would have starved to death before I got a picture of it. So I tried again. Yesterday I started with some pork milanesa. This one I can actually show off with a little bit of pride. This is the cutlet after I pounded it. Years ago, I worked pantry in a large restaurant and my station and the butcher’ station were in a room together. In my spare time he would put me to work pounding cutlets. I learned a lot. First, handle the meat gently. You don't have to pound it to death, it's already dead. Use the points on the mallet first first to tenderize the meat. You don't have to beat with a lot of force, let the mallet do the work for you. For this you need a good, heavy mallet. A BIG mallet. Then starting in the middle and using a rolling motion, spread the meat to the sides until you have a thin, even cutlet. For this, use the flat side of the mallet. The reason for using a pounded cutlet instead of a thin slice of meat is that the pounding breaks up fibers and gives you that buttery tenderness that you associate with a good schnitzel. For bread crumbs I made some homemade panko. I found that using my homemade bread and not grinding it completely fine in the food processor gives me the texture of panko. I then toasted it a bit. I can get panko down here but sometimes they charge more for the panko then I paid for the meat. I breaded them first in flour, then in egg mixed with mayonnaise and milk, then in the bread crumbs. Then I let them set for an hour in the refrigerator before I fried them. They turned out perfectly with that little puff in the middle. I served them on homemade rolls with mayonnaise made with lemon juice and capers, sliced Gouda cheese, slice tomatoes, and garnished with homemade dill pickles. My camera finally cooperated and I was a happy camper.
  6. Homemade Corned Beef and a plea for help

    Childhood food memories seem to last forever. However, to this day I detest tomato soup because of Campbell's. Seems like this would be a great idea for a new topic.
  7. Homemade Corned Beef and a plea for help

    I can buy pretty good corned beef hash in a can, but I never thought of spam hash. it does sound good, especially with the leftover vegetables from the corned beef.
  8. Sorry, I didn't remember that one. I was going more on personal experience.
  9. Kind of like when you forget to put on the top of the blender?
  10. Homemade Corned Beef and a plea for help

    @CantCookStillTryAs we all know, too often, taste is in the preference of the diner. Is your husband Australian? If so, he has probably grown up with the taste of vinegar in his corned beef. Myself, I can't imagine it. However, I have seen vinegar in the brine even here in the US. Maybe you could put in just half of the amount that the recipe calls for in Australia. If his mother puts in vinegar that's probably the flavor that he is used to. Don't feel alone, I grew up with the canned corn beef, too. I had no idea there was any other kind and I still love canned corned beef. Once in a great while, we will get it here but it comes from either Argentina or Chile and doesn't taste anything like the corned beef from the States. The only other canned meat that we can get is the ubiquitous Spam in about 10 flavors and I still like the original. I've been researching corned beef in the slow cooker and some people swear by it. Go for it! I'd still cook the vegetables separately because you don't want any hint of mush in them.
  11. Thanks, @chileheadmikeThat looks absolutely delicious. Were the Chile's ancho's? Just a small tip, my daughter-in-law's mother is Mexican and she puts them in a blender with boiling water and then weighs them down with a glass of hot water. When when they cool down, she purees them.
  12. eG Cook-Off 76: Consider the Schnitzel

    Since it had mustard, I would think Emmentaler, Jarlsberg or Gruyère.
  13. Last night I made bean soup in the instant pot. I was able to get some nice fresh beans from my little Chinese market and a nice big chunk of smoked pork from their butcher shop. To that I added every little bit of ham, chicharrones and sausage that I had lurking in the freezer, seasoned it with lots of celery, oregano, cumin, smoked paprika and a little bit of chili powder. I missed being able to add onions and garlic but in my house that's strictly a no no. The whole the whole thing cooked in 7 minutes. Since I can get just about every kind of fresh being here, I've pretty much stopped using dried beans. Fresh beans don't split as much and the texture is always creamy. Beans in the pot. Ready for the table. Served with corn muffins and fresh pineapple.
  14. Isn't it wonderful. It's almost worth the price of the instant pot if that was all it could do. I like beets but I hated cooking them. I boiled them, I baked them, I tried to cook them in the microwave. They were still miserable. Then, one of the first things that I did was beets. They were a thing of joy. I'll never do them any other way again. Pickled beets and pickled eggs, also steamed in the instant pot.
  15. I'd swap out the okra for some good skillet cornbread.