Tropicalsenior

Ham and corn chowder with homemade biscuits and a Mediterranean salad.

I'd cozy up to a steak before broccoli any day.

Boy, that brought back memories. When I was first married, the only cookbook that I had was either Betty Crocker or Better Homes and Gardens, the one with the checkered cover, and it had a recipe for rice pilaf that was made with rice and little bits of spaghetti broken up in it. I made it in a skillet with a tight cover, and I made it often. Someone stole my cookbook and after that I never made it again. That was long before Rice-A-Roni was popular.

This is probably an old one and everyone has seen it but I just got it in an email and I thought it was funny but oh so true. ORDERING A PIZZA CALLER: Is this Rocco's Pizza? GOOGLE: No sir, it's Google Pizza. CALLER: I must have dialed a wrong number. Sorry. GOOGLE: No sir, Google bought Rocco's Pizza last month. CALLER: OK. I would like to order a pizza. GOOGLE: Do you want your usual, sir? CALLER: My usual? You know me? GOOGLE: According to our caller ID data sheet, the last 12 times you called you ordered an extra-large pizza with three cheeses, sausage, pepperoni, mushrooms and meatballs on a thick crust. CALLER: OK! That's what I want ... GOOGLE: May I suggest that this time you order a pizza with ricotta, arugula, sun-dried tomatoes and olives on a whole wheat gluten-free thin crust? CALLER: What? I detest vegetables.. GOOGLE: Your cholesterol is not good, sir. CALLER: How the hell do you know? GOOGLE: Well, we cross-referenced your home phone number with your medical records. We have the result of your blood tests for the last 7 years. CALLER: Okay, but I do not want your rotten vegetable pizza! I already take medication for my cholesterol. GOOGLE: Excuse me sir, but you have not taken your medication regularly. According to our database, you only purchased a box of 30 cholesterol tablets once, at Drug RX Network, 4 months ago. CALLER: I bought more from another drugstore. GOOGLE: That doesn't show on your credit card statement. CALLER: I paid in cash. GOOGLE: But you did not withdraw enough cash according to your bank statement. CALLER: I have other sources of cash. GOOGLE: That doesn't show on your last tax return unless you bought them using an undeclared income source, which is against the law. CALLER: WHAT THE HELL? GOOGLE: I'm sorry, sir, we use such information only with the sole intention of helping you. CALLER: Enough already! I'm sick to death of Google, Facebook, Twitter, WhatsApp and all the others. I'm going to an island without internet, cable TV, where there is no cell phone service and no one to watch me or spy on me. GOOGLE: I understand sir, but you need to renew your passport first. It expired 6 weeks ago...

I have tried but I just can't get them down raw. My very favorite way to eat oysters is to bread them well, fry them and have them on a sandwich with thick sliced bacon and whole wheat toast with just butter on it. A nice little cholesterol bomb.

I've done three seafood things in the IP. I can get good quality frozen chunks of tuna and salmon here. I put them, still frozen, any steamer basket and cooked them for one minute. The tuna I used in tuna salad in half an avocado and the salmon I used in salmon cakes. They were both cooked perfectly and delicious. The other was Cioppino. However I made the base in the pressure cooker and finished the seafood in the base on the sauté setting on low. Other than octopus and squid I can't think of anything that could stand up to a pressure cooker and I'm not fond of either of those. I would even hesitate to make stock made from shrimp shells because I think it would be cloudy. Some things just aren't meant to be put in a pressure cooker.

Thank you so much. You don't know how much I appreciate this.

I've been rather busy with an out-of-town guest, plus my housemate, plus his girlfriend who is staying with us until she finds an apartment. We've had rather an around the world tour of food but I just haven't had time to post it all. The first night we had the corn beef that I made. It didn't turned out as red as I wanted it but the flavor and the texture were marvelous. I served it traditionally with cabbage, carrots and potatoes. The next night we had plain old American hamburgers stuffed with Jack cheese and melted Monterey jack on top. I served it with a good old Caesar salad from Tijuana. (Not shown). Then we went to Italy for some minestrone soup made in the IP. (Previously posted). The next night was Chinese night. With barbecued Chinese ribs, Stir fried vegetables with sauce, Served with Char siew bao and cantaloupe. We were off to Austria the next night for a chicken schnitzel sandwich. (Previously posted). We went to lunch the next day at an Argentinian steakhouse so we didn't feel much like dinner that night. We had a late night snack of Costa Rica's version of Scottish shortbread. Except for the little dab of dry jelly they are almost as good as the real thing. And at my last price comparison they were 14 times cheaper than what they want for Walkers cookies here. Our guest left yesterday so we were back to just three and we had Mexican food with mangoes. The rice and the refried beans were both made in the IP.

Ah, I missed that reference. An interesting article. I must say they do look much better then my mother's lumpy mashed potatoes.

You had me a bit confused about the Irish reference. I didn't see anything exclusively Irish about your meal. It looks almost exactly like one of the meals that I grew up on in the Midwest. Even the potatoes. We just called them Mother’s lumpy mashed potatoes. She always said that she hated that pasty pap that other people made. Then I realized it had to be the mustard. Having just finished a fascinating article about Mrs. Clements (sorry, the only decent reference I could find on the internet) and her Durham mustard I just thought you had your mustards mixed until I found this one. I presume that yours is the one made with the fine Irish whiskey.

I have to admit that your Georgian food does look good. My introduction to Georgian food was not all that good. Years ago, I lived next door to a woman from Georgia who shared top billing with my ex MIL as the world's worst cook. She used to bring me treats and tidbits all the time and I'm convinced to this day it was only because even her dog wouldn't eat them. The reason I thought this was because my dog wouldn't eat them.

No, it seems to me that they would be either like rubber tires or mush. I just threw out a pressure cooker book that someone gave me. It had a recipe for cooking sole for 10 minutes in the pressure cooker. Yuck!

It looks delicious and it looks like 45 minutes was just right.

And @Okanagancook. Unless you really enjoy the process of making clarified butter and losing one quarter of the volume of your butter and all those crispy little milk solids, I don't see all the hype about using clarified butter. You don't really gain that much, (clarified butter has a smoke point of 450 degrees and butter straight from the fridge has a smoke point of 350 degrees) because the higher heat that you would get from clarified butter is too hot to cook the schnitzel. I use about half and half canola oil and butter. I put the oil in the skillet first and bring it to heat, then I add the butter in chunks. When the butter is melted in the oil and starts to bubble, it is the right temperature for the schnitzel. It may just be me, but when I have used straight clarified butter, I do not seem to get the browning effect that I do with oil and butter. and I like the flavor that the crispy little milk solids give to the schnitzel crust.

Thank you very much for the warning. I have been hearing about this for a few weeks now and I really respect the company for getting the word out promptly and thoroughly. This is a quote from the article and I have seen it in every notice that I have read. “We want you to know that we take any problem with our products extremely seriously as safety and quality are our primary concern,” the company said. This is from a company that has done no advertising and has let their product be sold completely by word of mouth but when something goes wrong they are very vocal.

This is a pretty good description of toban sauce.

I think that I would start them out at 30 minutes. You can always cook them more if they need it but you can't cook them less once it's done. I found that out to my detriment a while back when I cooked some little pork ribs. I wound up with delicious flavored sticks of wood. Even lamb shanks can be quite delicate.

Gorgeous! Even your leftovers are fit for the Emperor.

My grandmother had a huge asparagus patch under an elm tree. As the asparaagus emerged it looked first like worms then like small snakes. I wasn't about to touch that stuff. I really regret all that I missed out on for so many years especially when I look at the $12 bundles of wood that they sell here as asparagus.

Nope, Loch Ness Monster!

Tonight was a 'clean the fridge' minestrone. With toasted homemade pumpernickel with Gorgonzola and Parmesan melted on top.

Just be sure to carry a towel and grill tongs in your purse. Weren't you ever a girl scout? Be prepared! maybe you can get @liuzhouto send you some nice stir fry recipes for snake to use up the rest of it and you can stop eating all that chicken.

Where do you have snakes this time of year?

Obviously, the person that was seated at that place used that fork to eat his mushroom before the picture was taken. I would have eaten it, they looks delicious. Either that or he's allergic to mushrooms

I'm a bit confused about your purpose in joining the group. If it's about finding better recipes and better ways to feed people, you've come to a good place. The cumulative knowledge and the willingness to help that you will find here here is immeasurable. But if you were looking for converts, I'm afraid they will be few and far between. Please tell us more about yourself and what you would like to learn from joining The Forum.