Tropicalsenior

It doesn't look boring, and I'll bet it doesn't taste boring either. I would be happy to have this set in front of me any day.

From what I understood, this is one thing that is baffling the Amazon people. it looks like most of the sales are generated by peer-to-peer advertising. I can't help but wonder how many sales the eGullet Community is responsible for.

I don't know if Shelby made your cheesecake, but I did. I know that I am going to sound like that terrible neighbor that asks for the recipe, then tells you, “I changed this, left that out, and baked it half an hour longer and it turned out terrible. That was a bad recipe you gave me. You must have left something out”. But no, although I had to adapt the recipe proportions according to the pan that I had and use different flavoring ingredients, according to what I am able to get here, I followed your recipe and your clear-cut directions and it turned out great. Thank you. I have been looking for years for a good Savory cheesecake recipe and this one is perfect. I had to substitute salmon for the sun dried tomatoes because, although I can get them here, they are a bit expensive and I didn't feel like selling my car to buy some. I substituted finely diced celery and fennel bulb for the scallions because my housemate is allergic to all onions and garlic. I seasoned it with fresh dill and a few drops of smoke flavor. It turned out beautifully. This is the cheesecake as I turned it out of the pan. I would have posted pictures of it after it was sliced but I had guests and they ate it all.

I just wanted to add a short note about my reasons and reasoning for using the instant pot. I am basically a lazy person but I love good food. Since I have come to know and love my instant pot I have found so many things that are easier to make and turn out better than the more laborious methods. I don't know about the 46 buttons because, as I have said before here, I have a Chinese knockoff pot. Mine is a 15 and 1. I have a setting for congee, which being a Chinese knockoff, I suppose is logical. But then I have a separate setting for chili. Do you suppose the Chinese think that all westerners make so much chili we need a separate setting? I also have a setting for curry, spelled curri, which I suppose is in an attempt to capture the Indian market, where everyone is in love with pressure cookers. Again, logical. But then, in addition to a white rice and the brown rice setting I have a feature for multigrain. My point is, I think we all choose our own favorite features and get familiar with them and use them most. I don't use all the features of my washing machine. Nor do I use all the burners on my stove, especially since I got my instant pot. we pick our battles and fight them in the way that is best for us. My grandson works for Amazon, and in a sales meeting the other day they were told that the instant pot is now their top selling item in the world. That includes Europe, India, North and South America, and, yes, they are even selling them to China. It is well on the way to being their top selling item of all times! There has got to be a reason for the popularity of this item. It's not a fad like the pet rock, everybody else has to have one. People are buying more than one and recommending them to all their friends because it's a good, reliable product, that does what it says it's going to do, and more importantly, sooner or later, like me, everyone can use it. It has become a phenomenon that has amazed even Amazon. It might be overstating it a bit to say that I am passionate about my Chinese knock-off instant pot. But if someone were to break into my home and steal everything I have, they will find me wrapped around my instant pot, fighting for it with my life. The only way that they are going to get it is to pry it out of my cold, dead arms. With that, I will sit down and shut up.

I love any kind of mild pepper but I do think that poblano is my favorite. Once in a while we'd find them here but it's few and far between. However, my housemate is allergic to peppers and to onions and to garlic so it makes for interesting cooking.

We used Anaheim peppers, roasted and peeled and we had a little scoop that took out the seeds. The Abalone was raw. It's one of those things that needs very little cooking. The heat from wrapping with the egg and the time in the extremely hot oven was enough to cook it through. I'm not sure that abalone is even available now and if it was I know that I couldn't afford it even if I could get it here. I'm not sure about the flavor or the texture of the clam but possibly a thin slice of tuna or mahi mahi might work. Probably for the flavor and the texture, I would go for the mahi-mahi. Squid or octopus would also be an option. We used the Anaheim because they were the only thing available to us at that time, but this would be delicious with Poblanos.

Love it, that is hilarious.

I forgot to mention that it is important to season the egg with salt and pepper. It makes a world of difference in the flavor.

Some of the best chili rellenos that I ever ate were the ones we used to make in the Mexican restaurant where I worked. They had abalone in the filling. The way we made them was this. We first took a small strip of Monterey Jack cheese and wrapped the thin pieces of abalone around it. The pepper was left whole and the filling was put in through the top. We then beat one egg, poured it onto the grill and spread it out into a thin circle. Before the egg was completely set we placed the pepper in the middle and folded both sides over. We placed it onto the plate with rice and refried beans and smothered the chile relleno with fresh grated cheddar cheese. It was then placed into a 500 degree oven for 5 to 6 minutes until it the egg was puffy and the cheese was melted. I still do that to this day but I use a large non-stick egg pan to do the egg. It's rather unorthodox but that was how the owner's grandmother had taught him to do it and it's a lot less messy then dipping and frying in hot oil and it's probably a lot healthier. I have done this with large shrimp. First I score the underside of the shrimp so that it won't curl, then I butterfly it and put the cheese inside. The heat of the 500-degree oven is enough to cook the shrimp perfectly.

Is it a kitchen product? I don't have a smartphone but I have a 9 inch Samsung Tab 4 that is also my cell phone. I have a list app on it that I add to all the time and when I'm ready to go out the door I grabbed my phone and I have my list. I have a 64GB SD card in it with sufficient room to store my personal cookbook and all my most used recipes that I have converted to PDF files. In Google, I have all the recipes that I have found and want to try bookmarked in files so that I can find them easily. If I need a conversion, I just ask Google. If I want to find a new recipe for something, I just ask Google. if I'm trying out a new recipe and making my own changes in it I bring up Google Docs and dictate what I've done so I don't forget for the next time. If I'm out somewhere and someone asks for a recipe or for a copy of my cookbook, I can bring out my phone and email it to them on the spot so I don't have to remember to do it later. I use my cell phone tablet so much in the kitchen, that I don't even want to think about being without it. That's why I also have a 7-inch Samsung tablet with all the identical information in it. I'm so paranoid about it that I'm even thinking about adding a spare to my pair. Now that you've really made me think about it, I think I would nominate my Samsung tablet. There are probably none of my other appliances that I couldn't live without if I had to, but don't make me give up my tablet.

If you hear of any others, please don't hesitate to let us know and I will be the first to try it. I'm always on the lookout for a good app.

I installed it and was very disappointed. Not only did it not work well, it had a very limited selection of recipes. Yes it had some of Barbara Schieving's recipes, but they are all recipes that you can find on her website. All the rest are recipes that are just taken directly from the internet. And if you are like me, you have already been to all of these websites. They said that they added new recipes all the time but I had it for 3 weeks and nothing new appeared. I uninstalled it.

I don't know whether it is the greatest product, but my grandson works for Amazon and they were told in a sales meeting the other day that the instant pot is their top-selling product worldwide right now it is on the way to being their top selling product of all time.

@Darienne is right, therein lies your problem. As one who cooked in a Mexican restaurant, and has made and eaten way more than my share, I can tell you that the only way to make these is to stuff them first. The less you handle them after they are roasted, the better the appearance. It doesn't matter if you deep fry them or bake them in the oven.

Do you know if this would work for ant hills?

It was. We soon learned to identify and classify the restaurants. The good ones had matching folding tables and folding chairs from the beer company (given as premiums for their purchases). The fine restaurants had wooden chairs and tables with the name of the beer company carved on the back.

In 1991 my husband and I moved from Seattle to Costa Rica and he thought it would be a great adventure to drive there. Most of the food that we ate on the trip is just a blur but one meal was particularly memorable. One morning we had just entered Mexico, and had been driving for about two hours. We were hungry and we hadn't seen any place to eat for miles. Finally, we saw one place off the side of the road with tables set up under some sort of an awning. The place seemed busy with about 20 customers. It didn't seem particularly impressive but we were hungry. We stopped. There were no open tables but the people make room for us at one of theirs. Without even ordering, we were brought mugs of delicious Mexican hot chocolate and big plates of food from the kitchen. We had beans and rice, quesadillas, carne mechada, and big bowls of menudo. I had to decline the menudo but my husband loved it. We stayed longer than we meant to and fortunately, we knew enough Spanish to be able to hold our own in the conversations. As we got up to go, we asked how much we owed them. We were told no, no, no, absolutely nothing. This wasn't a restaurant it was just the family sitting down to breakfast. They were happy to have us as guests. We left not knowing whether to feel ashamed or honored so we chose the latter. This was easily some of the best food we ever had in Mexico.

I haven't seen any here in Costa Rica, but then, I haven't checked for a while. They serve something here that is almost as bad. A chicken fillet topped with beans and rice, (called Gallo Pinto, Costa Rica's national dish) and coleslaw.

I went to that link to check out the ‘Chizza' pizza. Absolutely revolting! The chicken crust sounds bad enough butt chicken ham and pineapple and a sweet sauce, I don't think so. Even worse, I checked out the links for the Burger King burgers. Bright-red Samurai hell-burgers: https://www.cnet.com/news/burger-king-japan-debuts-red-samurai-burgers/ and Burger King Japan unveils burger dark as night: https://www.cnet.com/news/black-cheese-burger-king-japan-unveils-burger-dark-as-night/ Can you imagine eating one of these for lunch before a business meeting or a job interview?

I'm so tickled with this hint that it is hard not to get mushy about it. It's probably the best one I've had in 10 years. In fact, I had three tomatoes that were headed over the hill and I peeled them and made a nice fresh tomato sauce to serve over penne pasta with a nice spinach salad for tomorrow night. I may even go buy some more tomatoes tomorrow and put peeled tomato wedges in the salad.

I'm sure that mine weren't Pyrex because they were colored, more like the CorningWare. They were a gift so I really have no idea what they were. Not a very good gift, as it turned out, but it's the thought that counts.

Well, I'll be darned! It just goes to show that you can even teach an old dog new tricks. Remember some years back when every chef in the cooking shows prefaced their segments with a lesson on how to peel a tomato? I've hated peeling tomatoes ever since. This really, really works. Tonight my housemate is out with his girlfriend so I'm having my usual solo sandwich dinner, with a twist. Today in PriceSmart I found some beautiful Hillshire Farms Polish kielbasa, which down here is a real treat. So I'm having a big fat, juicy sausage sandwich with nice, peeled sliced tomatoes, and creamy coleslaw with some orange slices in it. Thank you, Shelby.

We have a little black bee here that doesn't sting at all, it can't. I have been told that it is one of the major pollinators of the mango crops.

She survived. Fortunately, the owner of the house had the presence of mind to turn the hose on her and she didn't get badly stung. But the friendship did not survive. The owner of the house was devastated because her poor little humble house was almost destroyed. She felt that the friend should contribute to rebuilding it since it was her action that caused all the problems. The neighbors eventually, before the rains came, bought lumber and patched up the outside. Doña Elena is now living all alone in her little house, without her bees, and she didn't even get to keep the honey.

I like Johnsonville sausage. But living here in Costa Rica with very little imported sausage I don't have much of a comparison base except for the sausage made here, which is over-fat and under-seasoned and all tastes the same. PriceSmart (like Costco) started importing Johnsonville about six years ago and then suddenly stopped carrying it. Their reason, no lie, was that people were buying them too fast and they couldn't keep them in stock so they just stopped buying them. Later, one of our high-end supermarket chains started carrying them and as their popularity grew, so did the price. They are now almost $10 a package for Italian sausage or breakfast sausage. I like them but not that much. I just went back to making my own. Mine don't have the casings on them but I have more money in my pocket.