Tropicalsenior

I made another batch of mini muffins using my Quick Schnitzbrot recipe. They are delicious little morsels and it's nice to have just a bite or two when you want something sweet. The recipe made 26 but I already ate two because the rack will only hold 24.

One of the best sources for all this information is the book Bakewise by Shirley O. Corriher. I have a PDF copy if you would like it. Just PM me your email address.

I've never used Firefox but in my case I use either Samsung internet or Chrome. Samsung came as the default browser on my phone and I've just never changed it. For my computer and tablet, I use Chrome.

I'm not sure if this qualifies as crappy food writing or just plain crappy food but a while back emails from Allrecipes started showing up in my mail. Being naturally curious I started reading and I decided to keep it. I'm also easily amused and it provides my laugh of the day. And a couple times a year there might be something that is actually worth making. Last week they sent this one. 100 of the Easiest Meals That We've Ever Made. I've chosen the three that I think are the worst. The first two could be mastered in 10 minutes by a hungry 8-year-old. Basic Air Fryer Hot Dogs and Grilled Cheese Sandwich, and the third would only be attempted by a starving college student. Cheesy Ramen Noodles. Then a couple days later there appeared in my inbox a chocolate dessert recipe to top off these wonderful meals. The most disturbing thing of all is the rave reviews that these recipes get. Have our tastes really sunk this slow? And does no one ever use spell check anymore?

Spicy Peanut Noodles for dinner last night. I added tomatoes, shrimp, and marinated cucumbers and served it over Romaine to make it a little more failing. The dressing was delicious but very thick. I'd recommend using a lot less peanut butter because I had to thin it quite a bit. Their version had the consistency of wallpaper paste instead of salad dressing.

@Duvel even though I know that I am going to have to suffer the agony of envy every time you post, I am so glad to see you back.

I'm so glad I found out about this method. It is great. I like my steak blood rare but my housemate, Carlos, likes his well done, ugh. However, even well done steak is still juicy and tender cooked reverse sear.

I've worked in several restaurants that cooked the prime rib on the bones and trimmed them off later. The bones would then go into the bin. That always just about killed me. All that wonderful juicy meat going to waste.

One of my husband's favorite things was thick crusty bread dipped in the pan drippings from a roast and fried on a cast iron skillet. Carlos says that growing up in Nicaragua, they used to spread lard on thick slices of bread and toast them on a stick over the wood cooking fire.

Me too but I keep forgetting I have the stick blender. I have a large plastic iced tea glass that I use for a beaker. It's really great when you're making mayonnaise. Put all the ingredients in the glass, use the blender and in 30 seconds you have mayonnaise.

They've started doing that down here. A lot of it is an almost invisible tear strip that circles the lid. You almost need a flashlight and a magnifying glass to see it.

Thank you. I made the dressing for the spicy peanut noodles. I'll have it tomorrow night and I plan to top it with shrimp tomatoes and marinated cucumbers. It was way too thick and peanutty so I thinned it and added more rice vinegar and sugar.

Thanks. Using your inspiration I also found this recipe for spicy peanut noodles that could probably be adapted if I divided it by 4.

Now has anybody got any ideas for the lowly peanut butter jar?

There's no reason to miss out on that with the meatballs in the oven. Simply remove them from the pan and put it back in the oven for 10 minutes to Brown a little. Deglaze with a little wine and voila, delicious fond. Edited to add: Looks like rotus beat me to it.

I love beef ribs and that's something that I just can't find down here. I don't know what they do with them because I can't imagine that these cows don't have ribs. Years ago I worked at the Reno Press Club and it was situated in a prime rib restaurant. At night they served nothing but Lobster and prime rib and for lunch they served prime rib sandwiches with the leftover meat and barbecued ribs from the racks. I still remember them as the best ribs that I haven't have ever eaten. I use the leftover fat to make roux. I melt the fat and add an equal amount of flour and cook it until it is the color of that I want. Then I cool it enough to make it into small rolls like we used to make for refrigerator cookies. You can then keep it in the freezer in Ziploc bags. When you want to use it as roux just cut off what you need and pop it back in the freezer. It's great for thickening stews and soups and making gravy. The most flavorful type of fat is that that you skim from your oxtail soup.

Your pictures look fine to me. Maybe it's because your subject is always good. I use my phone exclusively Because by the time I would get the camera set up everything would be cold and not worth eating. Then later I would have to drag out the computer to download the photos, Etc, etc, etc, life is too short for that. Appreciate the shortcuts.

I always make dressing with the leftover mayonnaise in squeeze type bottles. It's almost impossible to get all of it out and it's a good way to save what is in there.

I didn't mind rolling the meatballs but it was sauteing all those little suckers that got to me. I have found that the easiest way to cook them is in the oven. It only takes about 15 minutes at 300°. Even larger meatballs are done in about this time and they will finish in whatever sauce that you make.

Looks good and it seems like the only thing that you're missing is rattlesnake and Bear.

You have a lot more resources there than I do. The main requirement here is if it fits, buy it.

I made a couple batches of mini muffins today. The dark ones are cinnamon spice muffins and the light ones are blueberry muffins from a Betty Crocker mix that I quite like. The recipes made more than are pictured here because I ate a couple and gave some to the repairmen that came to fix my internet. Earlier this week I made a batch of gingerbread muffins that were excellent but I didn't get a picture of them. I like making the mini muffins because they are about half the size of a regular muffin and you don't have to feel guilty about eating two or three of them because you aren't really getting that much.

You're right. They do degrade and they do wear out. I've had my stove about 25 years and I've replaced the burners several times. I don't know about up there but I can find replacement burners in the hardware stores here.

Thank you it sounds very similar.

I don't know if this qualifies as fun stuff, but to me it is kind of different. Carlos's mother brought me some mangoes this weekend and it is a variety that I've never seen here before. Carlos says that they are very common in Nicaragua and it that they call them chancletas which means sandals or slippers. The big one weighs 12.5 Oz and the small one weighs 9 oz. They're not quite right but I'm anxious to try them because they smell so good. Almost like perfume. I tried to look them up on Google and I was amazed at all the varieties of mango. Costa Rica has a great many varieties but they aren't exported much because there is a worm that grows in the seed and a lot of countries won't accept mangoes from here.