Tropicalsenior

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.

Oh boy, does that bring back memories. One restaurant that I worked in had deep fried oysters on a seafood platter and I used to fry a couple, make some bacon, and put it on whole wheat toast. I worked with a chef that I couldn't stand and I found out that when he came in with a hangover, which was quite often, whenever he saw me eating that he got violently ill. After that, I had them quite often. Now about lunch, I made cheddar cheese biscuits from a recipe by @ElsieD. They were delicious and I made him and cheese biscuit sandwiches.

I worked in a cafeteria in 1956 when I was in high school. It was in Lincoln, Nebraska. Now, I realized that a cafeteria in Lincoln, Nebraska in the '50s is the far cry from what anyone would think of as fine dining but it was probably one of the premier fine dining restaurants in Lincoln at that time. The food was superb, the salads freshly made in a separate pantry department and they had a separate bakery that turned out first rate desserts. There were tablecloths, cloth napkins, silverware and crystal ware glasses. At the end of the line, servers waited to carry the trays and arrange things at the table and we had servers that refilled coffee, tea, and iced tea. That said, cafeteria style restaurants don't have to be as cold and basic as a school cafeteria. The place was open 3 hours at lunch time and 8 hours at night and I can remember very few times when we had empty tables.

I've never had any luck with drop biscuits. Mine always turned out looking more like dropped pancakes.

I love these and I've never been able to find them down here. My favorite is to have them on whole wheat toast with thick slabs of bacon.

I might be willing to eat haggis but I think I will pass on the ice cream.

I just made these buttermilk biscuits in my air fryer. I'm by myself for dinner tonight and when this recipe showed up in my inbox, I decided to give it a try and make biscuits and gravy for dinner. I did have to modify the recipe quite a bit but it made five, 2 in very fluffy tender biscuits. I was a little bit impatient and they could have gone about 2 minutes more but I will be making these quite often. You can see the from the picture below that they are quite high and fluffy. If it looks like there are only four in this picture it's because there are. I ate one and it was delicious.

I have to admit that I am still using cups and tablespoons. I have a darn good kitchen scale and I use it all the time but just not for baking. I'd like to say it's because I'm too old to learn but the truth is I'm just too lazy to learn. It's easier to use the method that I have used all my life. Most of my baking isn't precise enough that it makes much of a difference. As for the weight of flour and what constitutes a cup, I have periodically weighed out the flour that I can get here and it weighs differently from bag to bag and also has quite a difference from the rainy season to the dry season. So trying to convert recipes from metric to cups just never works unless I weigh the flour each time before I start and then I might as well use a scale for the whole recipe.

Now when I look for new recipes, I look exclusively for recipes that use oil. I love the jump to recipe button. Jump to the recipe, oops, butter, jump to another one.

I've converted a lot of my recipes from butter to oil, mainly for the moisture and also for the, probably mistaken, idea that they are a bit better for your health. I have converted them just one to one with good results. Years ago, when we first moved to Costa Rica, with the change in the quality of ingredients, the banana bread recipe that I had always used turned out very dry. I decided to try it with oil and I mistakenly used one cup of oil instead of one half cup of butter. It turned out to be the best banana bread that I have ever made and I have used the recipe that way ever since and I am always asked to share it.

I also have a recipe for a wonderful soft white sandwich bread that calls for instant mashed potatoes.

@Kim Shook I'm putting my recipe for Light Brioche Bread here instead of in the bread topic because it is perfect for one loaf of bread and one batch of dinner rolls, cinnamon rolls, hamburger buns or whatever you might want to make with a soft sweeter dough. You don't need to worry about cutting a recipe in half. Just make a variety of things that you could use up in a couple days. I also use it for stuffed buns, calzones and to make small cocktail bread loaves. Knock on wood, I have never had a failure with this bread. My method of mixing is a bit unorthodox but it works for me. This was one loaf of bread and eight small calzones. Only six here because we ate two.