Tropicalsenior
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Posts posted by Tropicalsenior
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27 minutes ago, btbyrd said:
I just want
I'm with you all the way on that.
For some reason or other, when I read this I was reminded of a chef that I worked with. He always said, "I only work because I want to. I want to have a house to live in, I want to be able to buy food, and I want to have a car to drive. Yep, I only work because I want to."
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1 hour ago, lindag said:
Welcome to the club. My whole life is like that. I have magnifying glasses everywhere.
One thing that I have found useful is to take a picture of it and then enlarge the picture. It's also handy just to refer back to the picture when you need to.
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@rotuts thank you for paraphrasing the article for those of us who can't get behind that paywall. It is much appreciated.
Although most of us with more knowledge of Food Science know that these have been debunked, there are still those out there that cling tightly to these myths because that's the way they've always done it and there are those new to cooking that still don't know.
As for number five, I usually sear the meat before cooking, not to seal in the juice but to add another dimension of flavor.
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I've only had experience with Costa Rican mangoes but I have found that every type ripens differently. You just cannot go by looks. I usually go by smell. If the skin starts to wrinkle, it is way too ripe and mushy. I only have this one on hand right now.
It doesn't quite look ripe but it smells ripe so it is ready to use. It only weighs 6 and 1/2 oz but some of our mangoes are up to a kilo.
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Welcome Roberto. This article may give you some information that you need. It was always my understanding that properly stored, but vodka doesn't get better with age but the flavor doesn't deteriorate either.
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1 hour ago, chromedome said:
Walmart
I recently read, can't recall where, that Walmart and several other stores are completely getting rid of their self check lines. Unacceptable levels of shrinkage (i.e. theft).
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On 4/1/2024 at 7:29 AM, BeeZee said:
Are they more or less good forever (or at least 6 months)
For what it is worth, this is my preferred method of storing anchovies. These are the only two types of anchovies that I can buy.
Both of these are about double or triple what I would use at any one time. I take the remaining portions out of the tin and blot the oil out of them. Then I wrapped them in aluminum foil in the portion size that I would use. I store them in my freezer in a little yogurt container that I have cut to size.
It fits perfectly in a space on the door of my freezer. I can put tiny little portions of things in it that would otherwise get lost completely.
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1 hour ago, liuzhou said:
Which one?
saf-instant. It is really very good. I was quite upset when I could no longer buy it but that is Costa Rica. Here today and then never seen again.
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10 hours ago, liuzhou said:
There are also a few minor players.
That's the one that I used to be able to buy here. It was made in Mexico.
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1 minute ago, AlaMoi said:
so, another contradictory recipe .
No, just a lazy cook.
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2 hours ago, AlaMoi said:
I've been a-researching pop-over recipes . . .
and the news is not good
I've tried making popovers for years and never had much success following the do's and don'ts of others. I'm not a perfectionist nor am I a frequent Baker. Then I saw the recipe that I posted and I have never had a failure with this. Well, I did one time but it was entirely my fault. I hadn't made them for a long time and I put in one egg instead of two. Not the fault of the recipe. I don't preheat the pan. I put it in the oven just enough to melt the butter to brush on the sides. That's rule number one I break by not having a screaming hot pan. I don't always make the batter ahead of time. That's rule number two that I break. One thing that I have noticed is that the sides of the muffin tins have to be scrupulously clean and well buttered so that the popovers can rise. The other rule is that I do not open the oven while they are baking. I have a glass door in my oven and I love to watch them puff up before my eyes. I definitely use butter because I love The Buttery flavor that collects in the bottom. Sometimes I think that they are getting too Brown but I resist the urge to take them out ahead of time and they turn out perfectly. I would describe the center as custardy but it doesn't taste eggy to me. I don't know if it makes any difference but I bake them in a small countertop convection oven.
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I've been using this pop over recipe for several years now and have never had a failure. I make them in a six cup oversized muffin tin. I just mix the batter by hand with a whisk. I have made them 30 minutes ahead of time and just before I put them in the oven and I haven't seen any difference in the rise. If you have an oven with a glass door, you may think that these are getting too brown but be sure and leave them in the full 30 minutes. One trick that I have found that I like is that popovers can be reheated successfully in an air fryer. They taste just as good as they do when they come out of the oven.
Easy Crusty Popovers
Yield: 6 popovers
These are the closest things to foolproof that I have ever made. Just follow a few simple rules.
DO NOT open the oven until done!
2 eggs
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 tablespoon butter, melted - divided
Preheat oven to 350 degrees F (175 degrees C). Put 6-cup muffin tin in oven to preheat as well.
Beat eggs and milk together in a bowl with an electric hand mixer or with a wire whisk until thoroughly mixed. Add flour and salt; continue beating into smooth batter. This can be made up to an hour beforehand. Pour into a measuring pitcher.
Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.
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Tomorrow would be the perfect day to cook both of these. The first one is already colored green and you could just pitch a little turmeric in the second one to color it Orange and you've got Ireland covered to a T.
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2 hours ago, MaryIsobel said:
I can think of a couple of North American politicians who would be behooved to use this as their platform!
If only a whole lot of our American politicians would move there, Tasmanian would have a return of their Tasmanian devils.
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52 minutes ago, liuzhou said:
Does an English breakfast make men more attractive?
Are you not at least tempted to test out the theory?
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I baked bread again today because the dough for the Stromboli loaf that I made yesterday didn't leave me any extra for bread for dinner this week. I made some little rolls and a small baguette. I'm anxious to use the baguette for chopped cheese sandwiches tomorrow night. That is, if I can find some hamburger in the freezer today.
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For Sunday's meat filled buns I made something a little different today. I made a type of Stromboli but I followed an idea that I saw on the internet last week. They called it Cheeseburger Garbage Roll. It's like a cheeseburger wrapped up in a Stromboli roll.
I took their basic idea and added a few more of my own touches. The only change I would make to it when I make it again is to add more hamburger.
As you can see it doesn't have nearly as much filling as I would like. It has plenty of cheese because I really piled it on. I lined the layer of bread with American cheese and spread plenty of shredded cheddar in the middle.
My lunch for the day.
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Ah, but also right in front of you are 10 other fast food chains with just as much fat, sugar, and salt and consistent prices.
This probably won't destroy Wendy's but it will hurt their bottom line for a while.
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Sounds to me like too much damage is already done.
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Wendy's opened four or five locations in Costa Rica about 15 years ago. My complaint about them was their deceptive advertising. I never got anything that remotely resembled what I thought I had ordered. Apparently I wasn't the only one unhappy about Wendy's because they closed their doors and left about 5 years ago.
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I can't bring myself to eat tongue. I've never tried it and maybe I would like it if I did. It's just something about the word or the idea of eating tongue.
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5 minutes ago, rotuts said:
for your times above : full pressure
Yes, I use full pressure.
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I have done whole chickens and I never did them for more than 20 minutes. At that time, the meat is still flavorful and moist.
Sometimes when I buy a whole chicken, I bone out the breasts and the thighs and put the rest of it in the instant pot. Those pieces I cook for 18 minutes. Then I bone out the whole carcass and put the bones and skin back in and cook it for an hour for a good broth. I don't use any aromatics, just a good chicken powder to enhance the chicken flavor.
Using that method, I have the stewed chicken for chicken salad or soup and I have a good Rich chicken broth.
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6 minutes ago, lemniscate said:
The lip on mine seems to let the juices travel side to side and backwards
Does the base of your press sit flat or does it slope to the front?
Banana prices ?
in Kitchen Consumer
Posted
I can only speak about the little that I know of the banana situation in Costa Rica. Every year the production of bananas goes down. The price of bananas here goes up all the time. The only ones that seem to have stayed the same price are the little finger bananas that they don't export. I pay about $2 for 18 of them. And that price has been steady for about the last 2 years. I prefer them as they don't go mushy quite as fast and they are a lot sweeter.