Tropicalsenior

We also have the original and Costa Rican clones available here. They just call it Salsa Inglais, which just means English sauce.

Nor do you have to dust them or wipe the spills off them.

More than happy to share. I used this recipe for Liliko'i Bars. I made half a batch and the only change that I made was to put 1/2 tsp of baking powder in the filling. I don't know what you have available for passion fruit juice, but I used this concentrate that we can get here. One suggestion that I would make is, do not pack the crust down. It makes a lighter bar and by packing it down it can turn into a concrete like substance.

That looks delicious. Is it this one? It sounds like it's really easy to make.

With that much ginger, it's got to be Dynamite. Would it be possible to share the recipe?

This morning I made some passion fruit (Maracuya/Liliko'i) bars. I cut the recipe in half and made a couple other changes but now I wish I hadn't cut it in half. They are delicious and they aren't going to last long.

Thank you, Patrick. Great recipe. I baked two loaves yesterday and they are delicious. I used a little less yeast and put in my discard from my starter. I'm looking forward to using it for meatloaf sandwiches today.

Those beans look really good. Is there more to them than just bread crumbs and Parmesan? If so, would you share the recipe?

https://www.healthline.com/nutrition/atkins-vs-keto

Holy cow! Just Googled it but had to stop reading when I got to the limb amputation part. Now I know why I don't eat raw oysters.

Thank you so much. Your recipe includes several techniques that I have never used before. Going to try it this weekend.

Do you feel that the crumbs stick as well with mayo? When I'm using eggs, I always let it set for a while to make the crumbs more cohesive. Are there any such recommendations when using mayo?

I always put a couple tablespoons of mayo in my egg wash for each egg. It makes the eggs less slippery and the crumbs clean better. I've never noticed any difference in the taste.

Those cakes are gorgeous. Would you share a recipe? Host's note: the recipe is here in RecipeGullet.

I was pleasantly surprised when I went to the store today to buy eggs. Contrary to all the news about egg prices rising, they had actually gone down a little. I paid the equivalent of $3.20 a dozen. This is how we buy our eggs in Costa Rica They are technically priced by the kilo but sell by 15 or 30 at a fixed price. If you buy them in a butcher shop or at the Farmers Market, most of the time they weigh them.

Through the years, I have breaded meatballs and recently the German frickerdeller. I don't think it improved the texture or the flavor. Hamburger is hamburger and sometimes less is better. I don't find breading with flour, egg and bread crumbs so tedious that I'm going to change. I love the texture and the puff that you get with the breading.

Sometimes I think it's just a case of monkey see, monkey do. We have no cases of avian flu in Costa Rica but egg prices here are rising exponentially.

I find that with so many products. They say that seniors don't keep up with technology but the problem is that technology is not designed with seniors in mind. We don't have the dexterity to operate many of the controls. I practically have to stand on my head and get out the magnifying glass to use the controls on my airfryer. And why must all manuals be written in techno-speak. What's wrong with just plain English?

I also find myself questioning the quality and rotation of frozen meals. I worked in a small store where we also had a catering kitchen. It was on Hunt's Point which is where Bill Gates had his huge mansion so you know the type of our clientele. We made high end cooked meals to take out and whatever meals that were left at the end of the day went into a freezer case for people to buy later. We had to constantly rotate the meals and discard meals that had been in the case too long. I worry about the freezer burn and the constant opening of the cases. It sounds good on paper but there are just too many things that can go wrong from kitchen to table that can affect the quality of final meal.

That is so true. I realize that for some people 'take out' is their way of life. To me it is always been something that you get in an emergency situation when you can't cook. On days that I don't feel like cooking I have a whole repertoire of meals that I can cook in 15 to 20 minutes. I guess to me it just smacks too much of Stauffers TV dinners. And if I'm going to pay that much for food that someone else cooks, I want to sit down and have someone serve it to me and someone else to do the dishes.

Somehow or other I can't wrap my mind around this. Fine dining prices for takeout food. When you sit down and dine you may be willing to pay $20 for that bowl of soup in the restaurant because you are paying for the whole experience. Ambience, good service, and a dining experience. It's different paying $20 for soup that they give you in a plastic bowl and then there's the door. She may be saving money on servers and linen but somehow I would feel cheated sitting at the kitchen table eating reheated soup.

Damn! Now I'm going to have to pay more for my mink coats.

You've got me beat. I was in the hospital with nothing by mouth for 5 days. I was so excited when they told me I could finally get something to eat. They brought me about a quarter of a cup of green jello and five hard candies. I still gag when I see green jello.

Don't cut it short. I've made it several times and it is well worth making. @Duvel yes please. I Googled the recipes and they are all in German. My German is pretty rusty. Those potatoes look wonderful.

I usually cook the sweet potatoes in my instant pot. Cut them in half and cook them 3 minutes. You have to let them get completely cold before you can dice them. Then, like you said, just use a light hand when mixing. But to me, it isn't sweet potato salad without Durkee sauce.