Tropicalsenior

I wouldn't even have questioned it. I would immediately take it back to the store for refund or replacement.

I don't ever let them get that black before I use them. They are still quite firm when they are good and sweet. These are some that I bought Saturday and they are nice and sweet for eating but I would probably give them two more days before I use them in banana bread. They will still be quite firm but I put them in his zip-top bag and squash them and they are completely ready to use. I showed two bananas with the peel. Sorry I couldn't show you the other banana because I ate it.

Not a terribly good picture but I snapped this this morning in the supermarket. As you can see, not a single piece of chicken in view.

In Costa Rica that dish would be called Pollo con Arroz (chicken with rice). In a Arroz con Pollo there is only about a tablespoon of chicken in that much rice. It is the national dish here that is served at every type of gathering. Weddings, funerals, baby showers, everything. The way they make it, I swear, one chicken will feed 40 people. And the traditional accompanyments are potato chips and Coca-Cola.

I've been using this recipe for Microwave Lemon Curd for years and it is thick enough for cake filling and it can be frozen.

They look pretty close to the little bananas that I get here in Costa Rica. They probably aren't quite ripe yet but they will be in two or three days. The riper they are the sweeter they get. You can wait until they get quite dark before you use them. I found that the easiest way to mash them is just put them in a zip top bag and squish them.

That happens a lot here in Costa Rica. About 20 years back there was a pizza restaurant that opened in a little kiosk across the street. All the ever seem to have was ground beef, sauce and cheese despite showing about 20 items on their menu. Their basic pizza wasn't really all that bad and we would request it with anchovies and they were always out. As we got to know them better we found out that they didn't even know what anchovies were. They had just taken somebody else's menu and copied it verbatim.

I was glad to see that this topic has come up because Carlos and I were discussing it the other day and I had no idea that Frito pie had been around so long. The reason for our discussion was that the cevicharia down the street has added new item to their takeout menu. It is a bag of picaritos (triangular corn chips) topped with ceviche. It sounds pretty gross to me, but then I'm not a fan of either item.

Thank you. It sounds delicious. Does it also tenderize the meat or does it just add flavor? Maybe with something like this, there's hope for the crappy beef that we get here, which by the way is all grass-fed. Not a feedlot in the country.

Sounds intriguing. I have a mango just going ripe, shrimp in the freezer and some wasabi, uh, green horseradish that somebody gave me. Sounds like just thing for dinner tomorrow night. I just need to know what kind of mayonnaise. Is it Chinese, Japanese, or maybe durian flavored?

Do you happen to have a recipe or a link to this? It sounds delicious and making it in the instant pot is even better.

I had some candied fruit left from making panettone and I decided to toss that in at the end. I wish now that I hadn't but they are still good.

I made a batch of Traditional English Fruit Teacakes. They are quite simple to make but they are definitely something special and well worth making. If you plan to make them, give yourself a couple hours extra because both times that I have made them I have found them to be very slow rising. You definitely have to be patient with these. They are delicious with just butter or cream cheese.

I sold mine to a guy from Canada who claimed to be a chef. He promptly sliced three fingers and wound up in the emergency room.

It looks quite similar to the one that I bought in the grocery store the other day for $3. I used to have one like the first one that you showed but every time I finally got it set up, I realized I was too scared to use it. For the amount of cooking that I do, the cheap little Supermarket version suits me just fine.