Tropicalsenior

Years ago when Sushi first came to the Seattle area, it took a while for the people to get used to the idea of eating raw fish. One night when we went to our favorite steakhouse, The Refectory, we found out that it was now The Shogun. Not wanting to look for another place to eat, we decided to give it a try. We were the only ones in the place and we went to the sushi bar. The sushi chef was wonderful. He gave us a complete education that night in sushi. The different types, the preparation, and the etiquette. We left that night completely stuffed and completely hooked. I've had sushi from Canada to Argentina and that is still my favorite experience.

Thank you. There are some really good recipes here but unfortunately the meat in this is not carnitas. It has no browning whatsoever. It's strictly braised in some sort of broth. I'm beginning to think that this is what I need to do. Maybe just flavor the broth with oregano, cumin, and coriander. I'll see where that gets me.

Reminds me of the old joke. I went to the store with an empty stomach and I am now the proud possessor of aisle 12.

Any idea what seasonings they use in the braising liquid?

I guess I'm a bit too timid. I put them in at 450° for 25 minutes. Next time I will put it up to 500° until they get a little bit darker. I don't have a stone so I heated a sheet pan and slid parchment and all onto the sheet pan.

I had trouble uploading them to begin with. Let me know if this works.

Well, I tried baguettes again. My dough had been in the refrigerator for 4 days. I finally decided to take everything I was storing in my big oven out because it reaches a higher temperature than my small one. I put boiling water in a pan on the bottom so that I had a lot of steam. Taste is great and I'm happy with the crumb. The crust is pretty tough. But I think I'm happy with it.

The ones that we had in Guadalajara were completely different than regular carnitas, that are cooked in oil. This pork was braised with a combination of spices and the taste was entirely unique.

@gulfporter when we were in Guadalajara we fell in love with the lonches. I've got the bread down pretty much pat, but I would love to have a recipe for the pork. It is the most delicious melt in your mouth pork that anyone could imagine. Thank you for that article. It certainly brought back memories and if you know how to make that pork I would sure love to know how.

My husband loved that stuff. The problem was that we would buy it and he would use two tablespoons out of the jar and it would just sit there until I threw it out. We would go through that ritual about once a year. I thought it was gastly.

For some reason these come out better at the lower temperature. I forgot to readjust my oven one time and tried to bake them at 400°. They browned much too quickly and they were quite soggy inside. Another thing I like about this recipe is that they can be reheated. 5 minutes in a 350° oven or 3 minutes in the air fryer at 400°.

I'm not @Dejah but I have a recipe for popovers that has never failed me. I just posted it so maybe you would want to check that out.

I had tried to make popovers several times and usually wound up with soggy little lumps. Most of the recipes that I found were unnecessarily complicated or I was told that I needed the special popover mold. Then I found this recipe that assured me that anybody could make popovers. I gave it a try and sure enough it works. I've never had a failure with this and I love to see them pop up in the oven as they're cooking. They always have the perfect buttery custard-like center and the puffy, crispy exterior. And the best part about it is that they are so easy. Only 5 minutes of prep and you have the perfect thing to serve with soup or to cover with gravy from a roast.

Easy Crusty Popovers Yield: 6 popovers These are the closest things to foolproof that I have ever made. Just follow a few simple rules. DO NOT open the oven until done! Beat the batter well until it is thoroughly mixed and make sure that the muffin tins are completely covered with butter. 2 eggs 1/2 cup milk 1/2 cup all-purpose flour 1/2 teaspoon salt 1 1/2 tablespoon butter, melted - divided Preheat oven to 350 degrees F (175 degrees C). Put 6-cup muffin tin in oven to preheat as well. Beat eggs and milk together in a bowl with an electric hand mixer or with a wire whisk until thoroughly mixed. Add flour and salt; continue beating into smooth batter. This can be made up to an hour beforehand. Pour into a measuring pitcher. Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups. Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking. Note: to make cheese popovers, fill the muffin cup about 1/3 full and sprinkle cheddar or Parmesan cheese over the batter and finish filling with the rest of the batter. For breakfast popovers, add 1 tablespoon sugar, 1 quarter teaspoon cinnamon with the flour. Optional, add 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and a pinch of cloves

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.