Tropicalsenior

I was just reading on Google the many features of this product. I wish I could get one because it seems like it really is an all-in-one Appliance.

Thank you. That is a very interesting list of recipes. They are obviously copycats but somebody's put a lot of work into this

I've got to agree to that, probably more now than ever.

I think they should ban any recipe that has dump in the title. All of these recipes rely heavily on mixes and canned food. One site that sends me recipes has a recipe for 7 Can Dump Chili. You open seven different cans of stuff and dump it in the slow cooker. Cook for 8 hours and you have chili. Not only do you fill up the garbage container with cans, I strongly suspect that the final product should be consigned to the same receptacle.

There seems to be an obsession on the internet now about vintage cooking. It's being fueled by the younger generation that has no idea what they are talking about. They didn't live in these times. I did. The main focus is on bizarre food concoctions. They don't realize that most of the weird stuff that they are posting were recipes that were dreamed up by advertising companies. Yes, they caught your eye but few serious cooks would have even considered making them. I won't deny that there was plenty of bad or weird food served in past years but it was probably for the simple reason that the ‘cook’ just didn't know how to cook. Here are a few of the sites that have caught my eye recently. 30 Bizarre Vintage Recipes That Will Make You Ask “What Were They Thinking?” https://www.demilked.com/weird-vintage-recipes/ 36 Terrible Vintage Recipes That Are a Crime Against the Culinary Arts https://cheezburger.com/37017349/36-terrible-vintage-recipes-that-are-a-crime-against-the-culinary-arts And do they really believe this? 25 Gross Old Fashioned Recipes You Won't Believe People Actually Ate https://www.liveabout.com/gross-old-fashioned-recipes-4153470 There are some sites that present this period in a more truthful fashion. Cooking vintage https://cookingvintage.kitchen/tag/1950s-recipes/page/2/ Vintage Recipes https://vintage-recipes.com/ These present cooking as I remember when I started cooking in the late 50s. There was not an overabundance of cookbooks in this time. Most cooks had a copy of the Betty Crocker Cookbook, The Better Homes and Gardens Cookbook or The Fanny Farmer Cookbook. These were all that you needed to put a decent meal on the table. The small advertising cookbooks were just becoming popular at that time. They were situated next to the checkout stand and we usually browsed them as we stood in line, realized that most of the recipes were completely impractical and replaced them before we checked out. At that time they were usually 25 cents apiece and not even worth that. I know we have several senior cooks in our midst and my question to you is, how did you cook in the 60s and '70s? Were you even tempted to make any of the monstrosities that they show on the internet now? For the youngsters in our group, (50 and under) did any of your parents make this type of food?

I kinda think that cake is hideous You are right. I have to admit that my eyesight is going I zoomed the image and it does not hold up under close scrutiny. Although if that is something that is offered over the counter in a small bakery, somebody's put quite a bit of work into it.

Intriguing. Looks great.

Beautiful cake. Somebody did a lot of work. Took me a minute to pick up on that. You wouldn't have done well at Henry the 8th table.

Using it sort of like a loose polenta.

Seriously though, it does look like a very presentable dish. I've been following your trials and travails in making this and the best thing to do is just follow Julia Child's advice. Never apologize for your food. Pretend that that is exactly the way you expected it to turn out and chances are most people won't even know the difference.

Myself, I kind of like @rotuts's idea of the compost pile.

A lot of people are still laboring under the mistaken idea that brown eggs are more nutritious. I know that that is the prevailing thought in Costa Rica. White eggs are practically non-existent here and when you do find them they cost about a quarter more than brown eggs. This is what the USDA has to say about it.

According to the USDA eggs must be refrigerated, of course that is the US recommendation, the rest of the world can ignore this. I read somewhere a cache of eggs was found in a cave in the Philippines that had been stored there during World War II. The conditions (temperature and humidity) in the cave were perfect for egg storage and most of the eggs were still edible. I cannot vouch for the truth of this article but it was intriguing.

I know it's ridiculous keep eggs in the refrigerator here but whether it's habit or whether it's just the most handy place for me to reach for the eggs, I still do it. I know better. My mother had lots of chickens and sold eggs. Most of the time they went to market twice a week but sometimes in the winter it would be 2 weeks. We always had buckets of eggs sitting in the unrefrigerated pantry. They were not washed and they did not go rotten.

People in Costa Rica don't like white eggs. They seem to think that white eggs aren't as nutritious as the brown eggs. I'd say about 90% of the eggs sold in Costa Rica are brown. They also do not wash their eggs before they sell them and most of them do not refrigerate their eggs. They think that we (the Gringos) are nuts for sticking them in the refrigerator.

When you have talked about the cakes from this book I have usually Googled them and been able to find them on the Internet.

That is beautiful. That is exactly the kind of focaccia that I like. I particularly like it with Parmesan cheese or Rosemary sprinkled over the top.

This dozen brown eggs weighs 875 gms.

I had to get my calculator out because here in Costa Rica they sell eggs by the kilo. Usually only the higher priced eggs are sold by the Dozen, the Lesser quality eggs are sold in quantities of 15. Today, the high quality jumbos we're about a dollar a kilo cheaper. This dozen of eggs cost me, in dollars, $3.18. We've had the same shortages as up there when it comes to chicken meat but it hasn't caused our egg prices to go up. Figure that one out, I can't.

Interesting to know. We used to go to the Orchid shows here in Costa Rica and there was always someone there selling plants and they had these plants with the little white eggs. We asked if they were edible and they always said no that they were just ornamental. Now I'm sorry that I never bought one.

I was just kidding, of course, because I have to admit we (the Yankees) are coming up with more and more stupid phrases and fads. I guess it's the internet. One influencer says something, five more think it's cute and within 2 days it's gone around the globe twice. One thing I'm seeing a lot right now are recipes with cowboy or cowgirl in the title . As long as they can stick hot sauce or a jalapeno pepper in it, it's Cowboy dip or Cowboy scrambled eggs or Cowgirl casserole. My father was a genuine cowboy and if you had tried to feed him any of that cowboy food you would have found a cow horn impaled in places you didn't even want to think about.

Just happened to find this on Google. It's a real thing and it is so good and so good for you. Hey, you can't blame this on us Yankees. That is a website from the UK. They're charging good pounds for this stuff.

If anyone points it out she can just say it's coarse ground pepper.

Everything you make always looks great but I get a special twang of envy when I see your flatbread. Try as I might, even with your recipe I can't get it to look like that. Do you use much grease on your griddle? Do you use oil or butter or what?

I love Guadalajara. The last time we were there was about 2012. It was probably just starting to develop more. I got hooked on the pork tortas. I don't remember what they were called but I love them. I could spend days and days in Tonalà and Tlaquepaque.