Tropicalsenior

It could have been. We don't get good fresh navel oranges here and that's what I had. I'm afraid that I was also comparing it to an orange cake that I had years ago that was just bursting with orange flavor. I'm still searching for that flavor.

@RWood I sure hate following you. My puny offerings look so, well, puny. I made @Pete Fred's Citrus cake. It was good but I don't think I will be making it again. Just not enough Citrus flavor. I also added some candied orange peel. It beefed it up a little but not enough.

I just made half a batch. Went to get my beet and it looked like a shriveled Rubber Ball so I wound up using canned beets.

That sounds really good and something that I would like to try. Is this a recipe that you could share?

It certainly seems to work for @mgaretz. Everything that he does looks mouth-wateringly perfect.

Several years ago when my husband and I were in Guadalajara we fell in love with the pork sandwiches. The ones we liked best were in a chain restaurant. I don't remember the name but they had a pink and green palm tree in their logo. I practically lived on them while they were there, I liked them so much. I have searched the internet high and low to see if I could find a recipe similar to the meat that they use in the sandwiches. I know that it's braised in some kind of liquid until it's almost falling apart. Do you have any idea how it's cooked? I've become really good at making the rolls, but I don't have anything to put inside.

I made some fries using the cornstarch method that I posted above. They were 2 small white potatoes that I cut into eight wedges each. I cooked them for about 15 minutes at 400°. Since dinner was delayed a bit, I let them set for about 10 minutes and then cooked them for another five. To my taste, they were just a tad overdone but they were nice and creamy inside.

My grandson is talking about spending some time in France this summer. I'll send him to you for some lessons.

I agree 100%. @Pete Fred is a true artist. Those are truly a work of art. I made them one time and it looked like they had been made by a troop of drunken monkeys. Haven't tried them again.

Sad but true

136g. If you're making it in the bread machine, make sure that you monitor the process when it is mixing so that it is not sticky. As I remember, I either had to add more water or more flour depending on the flour that I wish using. You do want a soft dough but definitely not sticky.

I just posted the recipe for Mock Sourdough Bread. I included both versions, the bread machine version that I used to make and the recipe that I adapted to my KitchenAid mixer. I added vital wheat gluten to my flour because I cannot get a good bread flour here. If you make it, let me know how it comes out and if you like it.

Mock Sourdough Bread This bread has an great sourdough taste, but you don't need to bother with a complicated, time-consuming starter. 3/4 cup water 2 tablespoons white vinegar 1/2 cup sour cream 1 tablespoon sugar 1 1/2 teaspoons salt 3 cups bread flour 2 1/4 teaspoons active dry yeast In bread machine pan, place all ingredients in order suggested by manufacturer. (usually liquids first, then dry ingredients, ending with yeast last). Select dough bread setting on machine, and press start. After 5 minutes of mixing, and add 1 to 2 tablespoons of either flour or water if needed.) After machine stops, remove dough and shape into too long loaves. Let rise until double and bake in a 400o oven for 20 to 25 minutes or until golden brown. These are the changes that I made in the recipe the last time that I made it in my KitchenAid mixer. 3 1/2 cups all purpose flour 2 tablespoons vital wheat gluten flour (optional) 1 tablespoon sugar 1 1/2 teaspoons salt 2 1/4 teaspoons active dry yeast 1/2 cup sour cream 2 tablespoons white vinegar 3/4 cup warm water Place all the dry ingredients in the bowl of the mixer and mix well. If using the vital wheat gluten flour it should always be mixed thoroughly into the dry flour before adding the moisture. Add the warm water until the dough is very soft but not sticky. Let the machine knead the bread on low for 5 minutes, let rest 10 minutes and knead again for 5 minutes. Set the dough to rise until doubled. I always place the dough on a large cutting board and cover with a large bowl. Something that I learned from The Frugal Gourmet years ago. This may take an hour or more. Just let the dough tell you when it is ready. After the first rise, shape the bread in any way that you want, let rise until ready and bake it at 400° until golden brown. Note: one thing that I have noticed about this bread is that I don't get a lot of oven rise. It may have something to do with the reaction of the yeast with the vinegar but it still has a nice texture and a sourdough flavor.

I'm sure it's not copyrighted, it's been in my files for years but I don't remember where I got it. I'll post it just as soon as I get it reformatted.

I didn't know that was possible.

Thank God no blood or skin was involved.

I don't know if this is in the line of what you want, but I have been making a mock sourdough for years. It was the recipe that I had for my bread maker and since I no longer have a bread maker I hadn't made it in quite a while. I decided to dig out the recipe and make it the other day to see if it was as good as I really remembered and it was. You don't get quite the rise that you get with just plain white bread but you do have a definite sour flavor. The advantage is that it can be made in the same time as plain white sandwich bread. If you would like to have the recipe to try let me know.

Seems perfectly logical to me to make mac and cheese out of any smooth type of pasta. Whenever I don't have macaroni I grab for whatever is available. To me, the star of the show is the sauce not the pasta.

I'm just curious. Have you tried this yet in your air fryer?

The rest is in the, uh, basement??

If you're talking about the burger that you actually got, whoever made that should have been executed.

I just finished watching Heston Blumenthal's English Breakfast Burger and except for his own special little touches, the ingredients are amazingly the same. It even looks the same as the advertised Burger.

Here is a picture of what they are selling here. I misspoke. They call it preformed bacon. I can't believe what I am seeing. I just bought this last month and it is 2 years out of date.

When I enlarged the bacon, it looked to me like a product that they are selling now in Costa Rica that is composite bacon. It is, God knows what, pressed together, smoked, sliced and sold as processed bacon. It's only saving grace is that it is smoked and most of the bacon sold here is not. It actually has a better flavor than most of the bacon but the texture is appalling.

That looks even more disgusting in a close up.