Tropicalsenior

As a long time breakfast line cook, I can tell you that the people that order sunny side up eggs are definitely in the minority. Personally, I could never eat eggs that way. I just don't want my breakfast staring back at me.

With that shape of pan that's about all you could do. It really should have an egg pan in case somebody would want to flip their eggs.

I can appreciate your ingenuity but I would never buy something like this nor would I even want it as a gift. I avoid one trick ponies like the plague and I would never give them space in my kitchen.

I'll pass on that but I would sure like to find a tomagoyaki pan.

I should add that having read the article, the upshot is that the larger mustard grains are Milder then the small ones.

You're right to be suspicious. I tried it and it told me to confirm that I wasn't robot and then wanted to send me messages. Unfortunately I don't have another link. It took me ages to find this information.

It took me all weekend but I finally found this article. It seems that there is quite a difference in flavor between large and small.

Thank you @Ann_T and @PatrickT. As I hoped, it has a great crumb and a really unique flavor. Almost like pumpernickel. I will be making this quite often.

I haven't baked any bread for a long time but I came across this recipe for Cheesecake Factory Brown Bread and it caught my interest. I always like the brown bread at The Outback and this seems quite similar. I haven't cut into it yet but it sure smells delicious.

@blue_dolphin welcome back! You have been missed.

If you want to try an Asian Sauce, two very easy Japanese sauces are yum yum sauce and tonkatsu sauce. Both are very quick to make with pantry items and are quite low in sugar. They also store very well in the refrigerator so you can make them up in quantity.

I second that. I would definitely bake one up and try it. To throw four packages of Ghirardelli brownies away would be a crime. They are so good.

Me too but it sounds really good. I have some homemade corned beef curing and it sounds like it would be good with that.

I definitely wouldn't cook the apple butter on the stove top. There are three other ways that you can do it. My personal preference would be the microwave but you could also make it in a slow cooker or in a pressure cooker. Just check with Google. There are lots of recipes to choose from.

Reminds me of the time that we were invited to have lunch at the home of a colleague of my husband who had bragged about being such a fantastic cook. When the 15 guests arrived at the appointed time we found our hostess sitting in her bathrobe, so hungover she couldn't even find the kitchen. Everyone pitched in and did the cooking so we at least got something to eat. Her fabulous meal was fajitas and canned refried beans.