Tropicalsenior

It seems to me that chuck roast would be an excellent choice for chili. The trick to using it though is to Brown it thoroughly and then cook it low and slow. Don't overcook it or it will be very dry. I'm making chili today at least my version of chili. I'm totally hampered because I can't use onion or garlic in it so I have to add more of other seasonings. Oh well, my housemate likes it so that's all that counts. The best chili that I have ever made was from a cookbook by Marjorie Klnnan Rawllings, the author of The Yearling. It's called Cross Creek Cookery and it is available from Amazon. It was in a book that I checked out years ago from the Lake Tahoe Library and the recipe is called either Louisiana or Alabama chili. I used to make it by the gallon in the restaurant that I worked in and the San Francisco Examiner said that it was the best chili in Lake Tahoe. Unfortunately I lost the recipe when someone stole my personal recipe book years later.

In restaurants the types of eggs are over easy, over medium, over hard, sunny side up and basted. And I would say that that is pretty much the order of the popularity with the majority being over easy. Your machine could also make basted eggs by simply adding a few drops of water and putting on a lid.

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.