Tropicalsenior
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Posts posted by Tropicalsenior
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36 minutes ago, liuzhou said:
both the original and a Chinese clone are widely available.
We also have the original and Costa Rican clones available here. They just call it Salsa Inglais, which just means English sauce.
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34 minutes ago, Anna N said:
Another bonus of the Kindle version. I have yet to lose one!
Nor do you have to dust them or wipe the spills off them.
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26 minutes ago, Maison Rustique said:
if you're sharing
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.
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12 minutes ago, Kerry Beal said:
Powdered Donut Cake from Snacking Cakes:
That looks delicious. Is it this one? It sounds like it's really easy to make.
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On 2/8/2023 at 7:41 PM, ElsieD said:
Sparkling Gingerbread
With that much ginger, it's got to be Dynamite.
Would it be possible to share the recipe?
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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.
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On 2/9/2023 at 5:01 PM, PatrickT said:
sourdough version of The Stay at Home Chef's Rustic Garlic Parmesan Herb Bread
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.
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1 hour ago, weinoo said:
white beans, with bread crumbs and parmesan
Those beans look really good. Is there more to them than just bread crumbs and Parmesan? If so, would you share the recipe?
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11 hours ago, Joe Blowe said:
vibriosis lottery
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.
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6 minutes ago, Elkyfr said:
Ingredients
Thank you so much. Your recipe includes several techniques that I have never used before. Going to try it this weekend.
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6 hours ago, blue_dolphin said:
I'll skip using eggs in the future.
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?
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15 minutes ago, Anna N said:
would go the mayo way.
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.
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22 hours ago, Elkyfr said:
Those cakes are gorgeous. Would you share a recipe?
Host's note: the recipe is here in RecipeGullet.
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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.
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15 minutes ago, gfweb said:
This just appeared on Eater. https://www.eater.com/23550201/flash-fried-cutlets-how-to-make
The upshot is that the meat is breaded with only breadcrumbs, no egg and no flour. They are doing it with a ground beef patty that might be more accepting of breadcrumbs than a cutlet (as their title implies).
Now, I don't buy that flouring and egging is so onerous but this might be ok. Has anyone tried this method?
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.
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14 minutes ago, Anna N said:
Shall we assume then that this applies to Canada, New Zealand, UK..........?
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.
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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?
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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.
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6 minutes ago, rotuts said:
and how valuable , given ' disposable income ' varies exponentially among groups
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.
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11 hours ago, blue_dolphin said:
but I certainly wondered how much soup she was selling for $20
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.
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16 minutes ago, chromedome said:
Damn! Now I'm going to have to pay more for my mink coats.
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11 minutes ago, KennethT said:
8 days with nothing by mouth for the entire time.
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.
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6 minutes ago, Smithy said:
(So does the Leberkase, but I doubt I'd ever try making it.
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.
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The Bread Topic (2016–)
in Pastry & Baking
Posted
I made stromboli today combining my usual Stromboli dough with Patrick's herb bread. I made the dough Just a little bit stronger and it really held up well and tasted great.
Ready to roll.
Before the final rise.
Straight out of the oven.
I'm really happy about the way that the dough has risen all the way through. I let the dough rise about half an hour longer than usual and cooked it about 20 minutes longer than usual at a lower temperature.
But then again the longer rise time might have been because it is awfully cold here. I don't think that it's gotten over 70° to 75° all day.