Tropicalsenior

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.

Only if the recipe is from Neiman Marcus!

I was also sent this recipe as an example of a dump meal. Seven Can Chicken Taco Soup. That's right. Seven cans that you open and dump into a slow cooker. And they even include a video to show you how to open the cans. When they say dump meal they aren't kidding.

I just received an email that had four recipes and three of them have names that just set my teeth on edge. The first one was Neiman Marcus bars, yeah sure they are. The second was million dollar chicken. That's right up there with the million dollar oatmeal recipe that they sent last time. And the last one was dump cake. For someone who is old enough to remember taking things to the dump and remembering how it smells, that cake really appeals to me.

Today's bake. Two baguettes and two hamburger buns. Nothing fancy but it keeps me in bread.

I'm still on a boycott of Costa Rican bread so I made another batch of Birotes Salados. Although it is intended to be used as small sandwich rolls, I have found out that it makes a great baguette. I plan to use the rolls for barbecue chicken sandwiches for dinner.

Yes definitely. Do try them you will be amazed at the difference in the taste and the texture. The little ones in the photo above just get sweeter as they get darker but they are still nice and firm. Down here in this heat, the Cavendish bananas will be soft and mushy in about 3 days and these will last and be good for at least five to seven days.

I couldn't agree more. The finger bananas are much sweeter and with a greater depth of flavor. However they are not available everywhere and if you must use regular bananas, be sure that they are completely ripe and starting to go soft. Too green and you get no flavor, and completely black will give it an unpleasant aftertaste.

I used to make mini loaves of this to give as Christmas presents and every Thanksgiving I would make little Loaves, gift wrap them and put them on all the plates as favors. As I remember, each batch makes five to six mini loaves depending on the size of the pan.

I can't speak to a comparison because I've not familiar with that recipe. This is the only recipe that I've used for 30 years. I can only tell you that this bread is very moist with a very pronounced banana flavor. It's also very simple to make. I used to give it as Christmas gifts and some years I made well over 100 loaves and Mini loaves. I always included recipe cards in both Spanish and English.

@TdeV I'm sorry to be so long to get back to you on this recipe but circumstances Beyond My Control prevented me. When I got ready to edit my recipe I realized that the only picture I had of my banana bread was definitely underwhelming so I decided to make a new batch. And my problems began. First, I forgot that I had used the broiler the night before on my countertop oven and I burned the bread on the top. Second while I was taking it from the oven I severely burned the fingers on my right hand. I couldn't type nor could I even hold the stylus. And I was out of bananas so I couldn't make any more bread. Finally this weekend, hand healed and bananas purchased I was able to make the bread and take the pictures and edit the recipe. You will find it here.

I just want to mention that although I created this recipe I did not give it this name. That was done by the many friends that I have shared this bread and recipe with.

The World’s Best Banana Bread 2 cups flour 1 cup sugar 1 teaspoon soda 1/2 teaspoon salt 1/2 cup chopped walnuts (optional) 1/3 cup buttermilk or sour cream 1 cup vegetable oil (I prefer canola oil) 2 eggs 1 tablespoon lemon juice 1 teaspoon vanilla 1/2 cup raisins, soaked in rum or water 3 large very ripe bananas Preheat the oven to 325°. Prepare 2 8” x 4” loaf pans. Mix flour, sugar, soda, salt, and nuts together in a large bowl. In a large measuring cup mix the oil, eggs, buttermilk, lemon juice, vanilla and raisins. Mash the bananas well and add to the wet mixture. Make a well in the center of the dry mixture and pour in the wet mixture. Mix very gently. Do not over mix. Bake at 325° for 45 to 55 Minutes. Test with a toothpick and remove the loaves from the oven when just a few crumbs cling to the tester. Notes: 1. If you don't have buttermilk you can substitute by adding 1/2 teaspoon lemon juice or vinegar to 1/3 cup of milk and letting it sit for 10 minutes. 2. My preferred method of mashing bananas is to put them in a Ziptop bag and squash them thoroughly. Then all you have to do is cut off one corner and add it to the wet mixture. 3. I always have a jar of raisins soaking in rum in my refrigerator. If you are not so inclined you can heat 1/3 cup rum in the microwave or on your stove and let the raisins Infuse for at least one half hour. It definitely does make a difference in the texture of the bread as dry raisins tend to draw moisture as they bake. This bread is even better if you can make it with finger (or dado) bananas. Use 8 of these instead of the large ones. These bananas range from three to four inches in length. Created by Yvonne Shannon

I checked through my posts and apparently I haven't put it in eGullet recipes. I'm working right now to clean and clarify the recipe. Probably tonight or tomorrow I will post it and post a link.

It seems rather unfair to condemn all banana bread because of because of a rather unfortunate choice of recipe. I do agree that this recipe looks pretty insipid. One teaspoon of rum indeed. How much flavor can that contribute. I developed a recipe about 30 years ago that is both flavorful and moist. I've shared it many times and everyone seems to love it.

I've eaten in some really good burger places where they offer burgers that they call Knife and forkers. However, it seems that a lot of the burgers that appear on the menus are products of food photographers instead of cooks and what you think you are ordering and what you actually get bear no resemblance to each other.

I had to laugh when I looked off to the right saw the shrimp pork. I wondered, are they eating little potbellied pigs?

I seem to have gone on a bread buying strike. The prices here have gone way up and the quality has gone way down so if I want decent bread I have to make it myself. Here are some of the breads that I have made in the last couple weeks. Small baguettes Russian black bread Hamburger buns and sandwich rolls English muffins And plain white sandwich bread. It seems like a lot of bread but at least it's bread worth eating.