Tropicalsenior

Thank you, but I'm afraid that it doesn't help me much. I can only get a couple brands down here. One doesn't taste like much of anything and the other one kind of smells like dirty socks.

I crave it too, but I just can't find a good recipe.

The fried stuff looks gorgeous. But is that blue cheese dressing up above to the right? If it is, would you share a recipe?

Never! I have one in my fridge about 3 weeks old that will go in a stir-fry tonight. But after that I think it's reached its limit. I'm so sorry about your toe. Just know that that is the one that you will be stubbing for about 2 months. It never fails.

@Dejahthat looks too pretty to eat and too mouth-watering not to.

Tonight for dinner was a chicken schnitzel sandwich with lemon caper mayonnaise on a homemade sandwich bun, served it with macaroni and cheese and melon. I didn't put cheese on it because a cheese chicken schnitzel sandwich was just a bit much.

Tonight for dinner was a chicken schnitzel sandwich with lemon caper mayonnaise on a homemade sandwich bun. I served it with macaroni and cheese and melon. I left the cheese off this one because a cheese chicken schnitzel sandwich was just a bit much. I breaded it with toasted whole wheat bread crumbs and I made it in my big electric skillet after @Smokeydokementioned cooking it at 350 degrees and I realized I could control the temperature perfectly in that. It turned out just right. Thank you, smokey.

It looks great to me!

That's a rather long story. First, I don't have a true IP. Mine is a Chinese knockoff that does everything that the IP does. I haven't noticed on any of the recipes that I have tried for the IP that there is any difference in the cooking time but I can't guarantee that. I made the cake today, again, this time in a 7 inch pan instead of the 8 that I used yesterday. Here are my cooking times. The first one I did at 18 minutes and it was still raw in the middle so I put it back in for 2 minutes more and it was perfect. Since the other one today was thicker, I put it in for 20 minutes and it wasn't done in the middle, so, I put it in for 2 minutes more and it was perfect. The difference from the recipe could have been because of my knock-off cooker or it could have been because of altitude. I am at about 4500 ft. I will definitely keep using this recipe. Because, the taste is fantastic and this one seems to be light and airy, (I haven't cut into it yet) and even though my IP is a knockoff off, I wouldn't be without it

My IP certainly got a workout yesterday. I have a guest coming tomorrow for a weeks visit and I thought I would get some desserts done. I made an orange bread pudding, New York cheesecake and @JAZ's apple cake. The flavor is amazing and the texture was good. I made it in a 7 1/2 in. springform pan because my 6 inch pan already had a cheesecake in it. Next time that I make it, I will make it in the smaller pan. And I will make it again, it is good. We ate almost half of it last night. Thank you, Jaz. It's a good thing that dinner was a light tortilla soup, also from the IP. Made with some cooked chicken breast from the freezer (cooked last week in the IP). It took 30 minutes, start to finish.

Just a light dinner from the IP. Tortilla soup with fresh pineapple. 30 minutes start to finish. Dessert was apple cake made with a recipe from @JAZ. Also made in the IP.

Be sure and do your research before you buy. I found a Chinese knockoff here and it made me run home and read all about it. What I found out was that only the very, very top of the line air fryers are worth a darn. They aren't cheap but they are the only way to go if you're going to get one.

I'm not Shelby but maybe I can help. The reason for resting the meat in the fridge is that it hardens the breading and it doesn't fall apart when you saute it. It also helps create that little puff between the breading and the meat. I rest mine in the refrigerator because I live in the tropics and I can't leave it on the counter.

@Shelby That pork belly looks great. At least you have nothing to be jealous of with my dinner. My housemate brought home chicken take out last night. He likes to contribute to dinner once in awhile, either that, or he just gets hungry for fried chicken. I don't make fried chicken because I'm never quite satisfied with the results so I'm just as happy with takeout. All I had to make was coleslaw. I’m not so happy with the condiments that come with the chicken. These tortillas that they hand out, have to be the worst in Costa Rica. They have the flavor and texture of a paper towel made of corn and are scientifically designed to disintegrate when you try to wrap them around something. They call this interesting little item banana ceviche. it consists of green bananas and jalapenos steeped in a banana vinegar. It is vile. My housemate won't touch the peppers but he loves the bananas. He's welcome to them. The chicken was done well, very moist with a well seasoned crispy crust. They do chicken well here, and they do a lot of it. There are six take out chicken restaurants within a five block radius of my home. This one came from a takeout place about a mile from the house.

I know what you mean. I was invited to dinner the other night and it was the usual arroz con pollo with smashed sweet plantains. Whatever the event, it is the ubiquitous arroz con pollo. And the more people that there are, the less chicken there is. I swear to God, they can feed a hundred people on one chicken. Jesus would be jealous.

Does that mean two more weeks of fireworks? OMG

@JAZThank you! That is so kind of you and I do appreciate it. The cake that @Anna Nmade is beautiful. Your recipe makes much more sense to me. The recipe that I used called for 1/2 teaspoon of baking powder to one and a half cups of flour. I should have known better but I tried it anyway. I will be going out to buy some more apples tomorrow and I will let you know how it turns out.

Darn, I can't do that here. The last time that I priced them here they were about $3 a scallop.

Thank you, I have a friend whose avocado tree is still producing. It's very late for that here and we're taking advantage of it by putting avocado in everything we can think of.

Thank you, Dave. I went to the site and the cake is beautiful. She mentioned that it was from a Kindle cookbook from one of our members and unfortunately I don't have a Kindle and the Kindle app cannot be downloaded in Costa Rica. No reason, they just won't do it. I know it's unethical for her to give out recipe from a private cookbook but perhaps if I send her a PM she can give me some basic instructions.

Has anyone else tried to make a cake in their IP? Was it successful and what recipe did you use? Here is my pathetic first attempt from yesterday. I looked through tens of recipes trying to find one that I thought would work to use up some apples that I had and I obviously picked the wrong one. It didn't seem to have enough baking powder, but the author of The Blog had several others on her site and none of them seem to have much leavening. I thought maybe that might be because it's the way the pressure cooker works. The top half has something resembling a crumb but the bottom half can only be described as a type of sludge. Fortunately the flavor was good and with the help of some good caramel sauce and whipped cream it was edible. If anyone has had some success please let me know.

Last night with pizza night. With five kinds of cheese: asiago, Romano, Parmesan, Gorgonzola and mozzarella. Salami, mushrooms, and anchovies. Served it with a green salad and faux garlic bread to use up my faux ‘San Francisco sourdough bread’ from the local supermarket.

I'm so sorry that you had a terrible night. Things like this just infuriate me, especially, when I read at the bottom of the menu that they charged you 25% more just to treat you like this. Call me a busybody, but I sent this page to both contacts listed for the restaurant and to friends and family living in the San Francisco area. And, I urge all of our members, who have an extra minute on their hands today, to do the same. I think of it as saving future unsuspecting diners. This wasn't just an isolated bad night, this was bad attitude and lack of training.

By adding the butter to the oil, I've never had a problem with it burning. However, I'm a notorious skillet sitter having lost my favorite skillet a couple years back from a senior moment lack of attention.

I like a combination of the both. Oil, for a higher temperature and butter for the flavor.