Tropicalsenior

Thank you. Going to try it tonight with asparagus.

Now that's something I would be interested in. Do you have a recipe that you would share?

I solved this years ago when I listened to Paul Harvey Rave about his coffee maker. He was advertising the Bunn coffee maker and I bought one. It has a hot water reservoir and all the machine parts inside are copper which permits a higher temperature brew. It also makes a pot of coffee in 3 minutes. The coffee always tastes great. Of course it doesn't hurt that I am here in coffee country where even our ordinary coffee is some of the very best. Another great thing about the Bunn coffee maker is that I bought my first coffee maker in 1985 and I am only on my third coffee maker since then. Yes, they seem fairly expensive but when you figure each one lasts about 12 to 14 years they are well worth it.

Oh, they have hundreds of them. You wouldn't believe the crazy things they believe. I could write a whole book. But nothing about leaving food on the plate. When they get done there's not even a grain of rice to fight over.

I had four daughters and my solution to this was to take turns cutting whatever it was and the person that cut was the last person to take their portion. They soon learn to cut equal portions.

No, I grew up on a farm in Nebraska where old wives tales and local folklore run rampant.

When I was growing up, it was a well-known fact that whoever took the last piece of food or the last piece of candy would never marry. Growing up in a family of all girls, there was always at least one piece left for my mother.

Since I can no longer handle big pots of water, I probably cook mine in less water than most people do. Therefore, I Stir It vigorously for at least a minute and then periodically while it's cooking. I haven't had problems with any pasta sticking although I rarely cook orrechette because I seldom see it here.

When cooking any small pasta, I have found that adding it to the water slowly and then stirring like crazy for the first minute keeps it from sticking together.

They look very similar to a type of zucchini that we get here.

Just got this in my emails. Not that it's anything that I would find in Costa Rica but I know a lot of you up there probably uses brand.https://www.allrecipes.com/boars-head-expands-deli-meat-recall-august-2024-8687429?hid=19b37e0c6f687d6ac79b5cf46a092c36f5553b33&did=14053491-20240805&utm_campaign=alrcom-recall-alert_relationship-builder&utm_source=alrcom&utm_medium=email&utm_content=080524&lctg=19b37e0c6f687d6ac79b5cf46a092c36f5553b33&lr_input=8b58b4b74c1fd151f7943d28787f7009c47ca0752925e3a29cd6e78cdd0432da

I had never heard of that variety. But they certainly are gorgeous tomatoes.

I just Googled it. Thank goodness, I thought it was a combination of pineapple and tomato and the thought kind of made me gag.

I paid about $6 for the three pound chicken that I bought here last week. I guess I shouldn't complain too much.

Poisonous blowfish.

You've heard of pack rats? Maybe you have a radish rat leaving you presents in the night. Or more likely, the heat has addled your brain.

Just one example of the durability of silicone, the gasket on my IP is made of silicone and I've been using this one continuously since 2017.

I found everything that I needed at a local Chinese restaurant supply. Great quality at about half the price that they were asking on Amazon and eBay. I got trivets, steamer baskets, complete steamer setups, and lots of lids and miscellaneous. Also, I use silicone molds in my IP all the time so it should work in a stove top pressure cooker.

So wish that we had a WOW emoji.

That looks like my backyard during mango season. Unfortunately, these are small, acidy, worm ridden little bombs. We finally got smart and started cutting off all the blooms and now we don't have fermenting mangoes all the time.

I've only had it once in Chinatown in Flushing, New York. And now I am confused. Is it used for making the tea or drinking the tea? All we were given was a big fat straw. It was a takeout situation so it would be impossible to give everybody one of these large spoons.

In the early seventies, I worked for a catering company that contracted all the food that went out on all the airlines from Reno Nevada. In those days we served real food. We had a pantry division, a real Bakery and I worked as a line cook. It truly was an efficiently run system. Each Airline had its own menu and at that time I can remember that United Airlines had the best food. We also contracted with a lot of private Airlines and some of the food was truly spectacular. One of my most memorable incidents was when two 747s loaded with Vietnamese War orphans had to be diverted from San Francisco and they were stranded on the runway in Reno for 2 days. The first day that we called them and asked them what we could get them the nurses replied that they needed 24 cases of diapers and a case of Valium.

And don't just buy a cheap import. Make sure the one that you get is a hard Stone, because the softer the stone, the more grit that winds up in your food. Buying a traditional one at the source as @KennethT did is always the best idea.

Although I don't use one, this style of stone grinder is popular all through Central and South America. If anyone gets a new one they do season them with rice. However most of them have been handed down through the families for Generations. I've never heard of anybody having any bad effects from sand in their food or chipped teeth from particles of stone.

I think what he is referring to is that mortar and pestles of this type need to be seasoned. There's a good article here on that.