Tropicalsenior
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Posts posted by Tropicalsenior
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3 hours ago, Eatmywords said:
Is that fattening
If you're really worried about it, there are certain times that you can eat it without guilt. I was always told that on the 5th Sunday of the month, fattening food has no calories. Only comes around about twice a year but I make sure to chow down on those days.
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5 minutes ago, kayb said:
Souse meat is in no fashion edible.
I thought I knew what that was and I went to the internet and sure enough, head cheese! Yuck! My mother-in-law used to make that and I wouldn't go near her house for three days. She was the world's worst cook anyway and that was the bottom of the barrel.
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3 minutes ago, kayb said:
Souse meat is just nasty. I'd rather eat chitlins.
I'll pass on both!
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2 hours ago, scamhi said:
It took me 2+ hours to clean the oven
I had the same experience with the first convection oven that I bought. It had this lovely rotisserie Gizmo and the first thing that I did was stick a chicken on it. It took me more than 2 hours to clean the oven and the oven and I were never the same afterward. I've had two convection ovens since and the first thing that I pitch is the rotisserie Gizmo.
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2 hours ago, liuzhou said:
But I have an irrational attachment to them.
My husband was a fine wood carver and to him, the feel and the balance of his tools meant everything. We have three sets of silverware and the only forks that he would use were two old forks that he had had for years. No amount of polish or elbow grease would ever make them look 'presentable' but they felt right in his hand and made his meal more enjoyable.
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1 hour ago, Shelby said:
pretty sketchy parts of the city
That reminds me of the time when we had first moved to Costa Rica. My husband asked me to go into San Jose and find him a piece of sheet metal because my Spanish was better than his and I was better at finding things. So I took the bus in and was directed from place to place until I found someone that could make it. I had finally wound up in a really sketchy part of town. Correction, bad part of town. When it was time to pick it up, I told my husband where he could go to pick it up and he informed me that he wouldn't take me with him because that part of town was too bad for me to ever go to. Duh!
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17 minutes ago, jimb0 said:
honeycomb desserts
Yep, I always use it in my peanut brittle and in my caramel corn. I forgot it one time in the peanut brittle and had to crush it up with a hammer to use as sugar sprinkles.
I could have used it to pave the driveway and I would never have had any holes.
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3 minutes ago, heidih said:
texture
You're right, it is. But the baking soda float just does not give the same taste to the crust. It could have been something special in her recipe but we will never know because she never wrote it down.
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50 minutes ago, shain said:
(pasta cooked in alkaline water)
Thank you. I had to Google this and I learned something new. My grandmother used to use a lye water solution when she made her big German pretzels. It gives them a flavor that is completely unique. I'm going to give this a try and see if it does the same thing.
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1 hour ago, Shelby said:
sauerkraut
While we are on this subject and to get back on the topic, this article is very interesting. It makes me think that there must have been a whole lot of other sauerkraut haters down through the centuries.
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31 minutes ago, Shelby said:
I highly recommend making these
Thank you, I will. Every Sunday I make stromboli, Char siu bao or some other meat filled bun so that we can snack on them all day long and I don't have to cook a full meal.
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11 minutes ago, Shelby said:
You can totally skip it!
Thank you, that is good to know. A while back, someone gave me a recipe for meatballs that are made with sauerkraut and cranberries (my other most hated food). I skipped that one completely.
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8 minutes ago, Margaret Pilgrim said:
elements
It's not the food elements, it's the way that they are put together. The Costa Ricans are notoriously bad cooks. In the typical food, the only seasoning is salt and a prepared combination of seasonings that everyone uses in everything. The Motto seems to be, that if it's done cooking it's not edible until you cook it at least a half an hour more. But you are right, the food products that we get here are marvelous.
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14 hours ago, JeanneCake said:
round spaghetti that came from a can. Chef Boyardee
I get rave reviews on my spaghetti sauce and yet one of my husband's favorite foods was canned ravioli from Chef Boyardee. He grew up with a stepmother that was a terrible cook and practically starved them to death. One of his favorite food memories of his childhood was when he could get enough money to buy a can of Chef Boyardee.
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11 hours ago, liuzhou said:
Chinese food.
At least you're living in a culture that has wonderful food. I can't and won't eat the 'typico' food here!
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44 minutes ago, blue_dolphin said:
A nice tutorial in one of her blogs, starting here.
@Shelby's recipe does look good, but I have to pass. She uses that dreaded s--------t word.
Now that I know that people put this in it, it must be from Nebraska.
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Many think that restaurants are a fairly recent innovation. Not true. There is archaeological evidence that there were 'sit-down' and 'take out' restaurants in ancient Rome.
I wonder if they also had food critics then.
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8 minutes ago, blue_dolphin said:
Nebraskan Runzas were very popular.
It's a very interesting article. Thank you. I'm just saying that none of the Nebraskans that I know have ever heard of them.
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Since we have gotten on the subject of famous local foods I think that it is appropriate that I should write about famous foods in the state where I grew up. In order to do that, regrettably, I will have to admit that I was born in Nebraska. Therefore, this will be one of my shorter posts. According to what I have read lately one of their most famous foods is something called Runza. Growing up, I never heard of them. I have asked family members who are all still in Nebraska (still eating sauerkraut) and none of them have ever heard of it.
Our most famous food invention was Kool-Aid. And as far as I can find out, it is the only one. I am proud to say that it was invented 63 miles from where I was born.
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1 minute ago, weinoo said:
$3.50 each
Wow!! That would send me to @shain's recipe right quick.
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23 minutes ago, heidih said:
(I won't go into my issue with crack descriptor)
Me too! I'm still stuck back in the day when it was something that you didn't step on so that you didn't break your mother's back.
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1 minute ago, jimb0 said:
buttered white bread
One of ours cinnamon toast.
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This just showed up in my email inbox. I think I'll pass.
Food in the time of a pandemic
in Food Traditions & Culture
Posted
The next one is May 30th.