Tropicalsenior

I've always been fascinated by food history. YouTube has quite a few that are really good. I enjoy this one about Royal menus because the recipes are interesting and the people on the program are absolutely delightful.

I've watched him a few times on YouTube. This is his channel.

I just found an interesting article on molasses. It is not as sweet as maple syrup and it is thicker so maybe you could use less molasses as a binder then you would need for maple syrup. That way you could cut sweetness two ways.

In cooking there is really no such thing as a stupid question. If you don't know you don't know and the wonderful thing about this group is that somebody is bound to know. By the way, I just asked Google which is sweeter, honey or maple syrup. I was informed that honey is much sweeter than maple syrup so you can forget my stupid answer.

Could you possibly use honey in the recipe? If maple flavor is what you are going for, you could then use a little bit of maple extract. I've used some Maple extracts that are pretty good.

Not only will it taste better you will use a heck of a lot less coffee.

Except for the seasonings, that sounds an awful lot like an Indian tomato soup that I used to make. Very simple and delicious. I'm going to have to see if I can find the recipe.

Seems kind of weird. Too bad we don't have an emoji for that.

There's nothing at all wrong with your English. I think the discussion has veered into the question of whether cold brewed coffee is necessary to make good cold coffee drinks. It seems to me that it is an unnecessary, expensive procedure.

I remember buying some dried seahorses at a museum when I was a kid. I think I paid a quarter a piece for them.

Good point! My pot of coffee always gets drunk within an hour of being made but it is still vile when it is cold.

I very seldom disagree with you, but in my opinion cold coffee drinks should be made with a shot of fresh espresso and leftover coffee should be consigned to the kitchen drain.

Looks more like a parrot to me. Oops, looks like Heidi beat me to it.

If you do see it don't trust it! I saw one the other day that said this and it was a can of diced tomatoes and a can of pizza sauce. Obviously they've never had good tomato soup.

I bought a beautiful bunch of Basil yesterday. Do you have a recipe?

When we first moved to Costa Rica, every little town and every Central Market had a guy parked on the street with a pickup load of oranges, a canopy on his truck, and one of these bolted to his tailgate. He sold it by the glass, by the bottle or by The Jug. It was always refreshing on a hot day to be able to buy some fresh orange juice. I just realized that you don't see them anymore. Another victim of progress.

I checked out your recipe for these in it looks delicious. I don't have a cookie press nor any way to get one, can they be made as a rolled cookie or will it press the dough too much?

My thoughts exactly. With all the information that has been given here on this thread, I think I could cook Cajun food in Costa Rica and I have a lot less available here than you would have in Austria.

That's hard to say. It's different than just a combination of flavors it has its own unique texture and flavor. When you add Durkees to something you don't need to add other things. It's complete in itself.

I've never been able to find it here so I always used to make my own. This is a pretty good recipe and close to what I used to do. I bought the fattiest piece of pork belly that I could find. The most important thing to remember is that you can't use any iodized salt. It says that it will keep a long time in the refrigerator but I always froze mine.

Welcome to eGullet. I'm not addicted to it but I live in Costa Rica and I can't find it. There are some things that I like it in. This is a fairly good recipe to make your own. 1/3 cup cold water 2 tablespoons cornstarch 1/4 cup vinegar 2 teaspoons salt 1/4 cup sugar 1/2 egg 2 tablespoons Dijon mustard 2 tablespoons cold butter cut in tiny bits Combine the water, cornstarch, vinegar, salt, sugar, egg, and mustard a bowl and blend with a whisk until smooth. Place the sauce in the top of a double boiler, add the margarine, and cook over simmering (not boiling) water for 12-15 minutes, stirring frequently until smooth and thickened. Let the sauce cool slightly and whisk vigorously to combine well. Put the sauce in a covered container and chill in the refrigerator for 24 hours before using to let the flavors meld and mellow. It will keep, refrigerated, for up to 3 months.

By pure coincidence, just as I received this email I was watching a program called Royal Recipes that was showcasing the Worcestershire factory. They told the history of the product and explained how it was made today. There have been very few changes and only four people know the combination of spices that go into it. It's a wonderful story about a wonderful sauce.

This week my Sunday meat buns turned out to be lunch. I made the Manapua Meat-filled Buns again with a couple hitches. When I went to get my backup supply of hoisin sauce, it was not there. I only had one tablespoon of hoisin sauce so I added a tablespoon of ketchup, a tiny bit of brown sugar and a tiny bit of rice wine vinegar to make up for it. I like the result better than the original. Hoisin sauce is definitely on my list for next week. I served them with homemade lemonade and an Asian inspired coleslaw. They are definitely worth making again.

When I saw that combination I immediately thought Ukrainian borscht. It would make great base for that.

I can't compare to @Dejah's colossal effort but I made Char Siu Bao for lunch and to snack on today. Carlos got called away on a job so they will be our dinner with watermelon and a big green salad. I had to try just one to make sure that they were decent to serve. It passed with no problems.