Tropicalsenior

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.

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!