Tropicalsenior

Those can't be the ones that we get because they say that these have white flesh. Ours are definitely a pink striped flesh.

I know that I have said this before but I do like the way you cook shrimp.

It looks like one of the things that they sell here in Costa Rica as scallions. Is the flavor mild?

It's amazing what you can find on the internet. Sweet Potato Paste (salad) "This is a salad served in restaurants in Butte, Montana. It's easy and tasty even if the name sounds strange." It sounds pretty much like the one that we used to make except that we used all Durkees.

It has come even more south. The Costa Ricans are beginning to put it in everything. The brand that hwe get down here is Heinz. And I do put it in my deviled eggs.

@Shelby Happy Anniversary and Happy New Year to everyone. We just had a simple dinner of pizza. Green salad And deviled eggs.

I just came across this recipe for Southern Style Deviled Eggs. Sounds like it would be pretty good.

How lazy have we all gotten that we can't mix two ingredients together and have to buy it premixed. What's next? Pre buttered bread?

I use the Costa Rican version of sour cream. It's just a little thinner with a little more bite than sour cream up there.

It sounds to me like Heinz is getting a little desperate. It looks like Mayochup ran into a bit of a translation problem with the Cree Nation.

Just look for that turquoise top. They've had that forever.

What the heck is that?

That's the article that I cited in my introduction and until I read that I had no idea that it was also popular on the East Coast. Now I'm told it's also a southern thing. The only place that I've ever lived that seemed to know much about it was Montana.

I have better luck when I stick to just soft bread. This morning I made some hot dog rolls from this recipe for chili dogs for dinner and made cinnamon rolls with the leftover dough. I got a little heavy on the glaze.

Just a little background, here in Costa Rica we can't get the good golden fleshed sweet potatoes. What we get is a red-skinned variety that is totally white inside and in my opinion, totally tasteless. However, for about a year our high-end supermarket carried a brown skinned sweet potato that was yellow inside and very sweet and very delicious. I got hungry for the sweet potato salad that I used to make, so I had to find a copycat version of Durkees. After I made my salad I had no more use for it and it promptly went to the back of my refrigerator and sat there just like, apparently, it does for everyone else. I love to hear everyone's response because now I definitely don't feel alone.

No, Miracle Whip is pure white and sweet. Durkees is darker and sharper in taste. They are quite different.

I had never tasted it until I came to Costa Rica. It is definitely a unique flavor. I'm never without several of these packages in my refrigerator. A quick fruit drink, thicken it for a sauce or Incorporate it in any number of desserts. It's very quickly became my favorite fruit.

In texture, it is very similar to a mayonnaise based sauce. In color it is just a little darker than mayonnaise. Perhaps a bit more yellow. And in taste, it is a little Tangier than mayonnaise, perhaps with a bit of mustard taste but with a bit more vinegar. People use it like mayonnaise on a sandwich and when I was working in Butte Montana they put it in everything. All the salad dressings had Durkees in them in some manner or other. One salad that I remember particularly sounds pretty gross but it was actually pretty good. It was mashed sweet potatoes, hard boiled eggs and Durkees. And although the proper name of it is Durkee sauce, everyone there just called it Durkees. I think the good people of Butte, Montana would disagree with you there.

Oops, forgot to add the picture. This is my latest attempt at a baguette. Taste is right, texture is about right but the crust is like trying to cut through an inner tube.

This is my humble offering for today. It is a loaf of Amish white bread. I bake bread about twice a week and I am currently trying to come up with a decent baguette. It is still a work in progress. I am working with fermented refrigerated dough instead of sourdough. I can't seem to keep a starter alive if I can even get one going to begin with.

When I grew up in the Midwest all of our beef was cooked to crispy critter state. My father's philosophy on beef was if it is brown it is cooking, if it is black it is done. My future husband and I went to dinner with friends and he ordered a rare steak. I was appalled until he offered me a taste and I tasted real beef for the very first time. I've never wanted steak any other way since. After we married we moved to California and I learned to love all kinds of different food that I didn't even know existed.

Hmmm, something I haven't done for quite a while. Yours looks perfect. Perfectly delicious.

Nice to meet another breakfast cook. I worked breakfast lines, off and on, for over 9 years so I think I can safely say that I have made thousands. To my taste, a brown omelette is a total failure. I wouldn't serve one nor would I want to be served one. French country people may like them but I don't. On an extremely busy breakfast line, sometimes it is just a total necessity. In my opinion, it does diminish the quality. I would much rather make an omelet with eggs fresh from the shell. As for adding salt, that is something that I would also never do in a restaurant setting because salt on eggs is so much a personal preference that that is always left to the customer. I believe that fluffiness depends on the skill of the cook and the speed at which gets to the customer. Eggs start to deflate the minute that they leave the heat.

Just saying, I've made thousands of omelets that look just as good as his and never used a fork nor did I ever have to tap the pan to get them to release. It can all be done with just a flip of the wrist.

If he took care of his egg pans and didn't scratch them up with that damn fork they wouldn't stick in the first place and he wouldn't have to bang them with his wrist.