Tropicalsenior

Great suggestion but... this is why I don't get anything through Amazon. 39.99 $80.75 Shipping & Import Fees Deposit to Costa Rica Details

I think that's probably one of the key points to whether you use it all the time. I only have one outlet that I can use for my appliances so I have to constantly rotate them in and out of that area of my counter. That's another point. The blades and shredder on mine are next to useless.

I remember seeing this when I was in Argentina but I didn't try any of it. It is a candy but is similar to what they call cajeta in other Latin countries. It is basically just a fudge from dulce de leche that has been cooked down to a solid form. It is very, very sweet. As Heidi said, you probably just want a piece the size of an M&M. That size package should last you quite a while. However, it is Christmas so you could cut it up and put it in your candy dishes. You might want to put a sign on the dish that you are not responsible for resulting dental work.

I've used mine once in about nine years.

And here I thought I was the only one that felt that way. Mine is on a shelf in the kitchen in easy reach or I would probably never use it. If I am going to grate a carrot or cheese I use the small box grater because it is so much easier to wash. I got it because it was easy to make small batches of bread dough but now I have a KitchenAid mixer that I use. I think the only thing that I use it for now is to make bread crumbs. The thing that I really hate is my blender. First, the only place that I have to store it is on a bottom shelf and for me, it is like pulling teeth to get it out. Second, no matter how loosely I tighten the blade, the act of blending tightens it so much that it takes three men and a boy to get it off. I have probably given away four or five blenders because I hated them and the only reason I have this one is because somebody gave it to me.

Just from me! I would kill for that beef! Well, at least, I'd kill a cow.

Admittedly, I am only cooking for two but I have had better luck cooking things in a glass casserole dish. It's a lot easier to clean than a sheet pan. The only way that I have done it successfully is to parboil some ingredients that I know will take longer to cook and I guess that defeats the whole idea of one pan cooking.

I understand completely. I traded my bread machine for a KitchenAid mixer that Google tells me weighs 30 lb but for me might as well be a hundred. I have to have Carlos move it into place for me. For almost everything but the bread I still use a bowl and a wooden spoon rather than try and move it. Getting old is a b****. I thought these were supposed to be our golden years.

This also looks like a very good recipe and she has a lot of good baking recipes on her site.

Not knowing anything about gluten-free bread, this is one I chose to Google and I came across this interesting article. It even has a link for gluten free bread in a bread machine. That said, I can understand why you need a bread machine with a gluten-free setting. Basically you just don't knead it because that is the primary method of developing gluten in bread dough. In other words, you would take the bread out immediately after it is mixed and shape it in a bread pan or however you plan to bake it. And if that is all you plan to do with the bread maker, you might just as well do it in a mixer or in a bowl with a wooden spoon.

Yes. The first one rises, deflates and then rises again to bake. You would take it out after the first rise. Then you can shape it anyway you want and bake it in the oven. I only baked it about twice in the bread machine before I decided I didn't like the square loaf and I didn't like the hole in the bottom.

No, on my machine it shuts off after the first rising.

I don't know about the Breadman but my bread machine had a setting just for dough and after the bread had kneaded and raised it stopped and you could take the dough out and bake it however you wanted. Did you get a manual with yours? If not, you can download it from the internet.

Oh, how I envy you. Since the beginning of the pandemic we are seeing less and less imported foods. The problem is twofold. First is trade agreements, the only one that they seem to have a good trade agreement with is China. Second is shipping and customs. Much of the food comes overland from The States and it all has to pass through Nicaragua. Trucks can sit on the northern border of Nicaragua for over a week before they decide whether to let them through or not. Two restaurants here, Chili's and Outback almost went out of business because their food all came in overland and by the time it got here it was outdated or ruined. The second problem here is Customs. Many of the store managers complain that Customs is so slow that the food sits on pallets in warehouses and by the time it reaches the store it is almost past its sell by date. Food prices here go up daily in Costa Rica is now one of the most expensive places to live in Central America.

Kind of like the duality of the word for fish. When it is alive it is pez, and when it is prepared to eat it is pescado, in other words, dead fish.

Thank you. I'm glad that it makes sense to you. Costa Rica has so many strange words for things that it is said that you learn Spanish and then you have to come to Costa Rica and learn Costa Rican.

Very interesting, thank you. In Costa Rica, any part of the chicken that isn't meat is called menudos. That includes the head the feet and all the viscera. I'm not sure about other animals because I've just heard them called by the name of the individual organs. The word menudo has many meanings and of course the one that we know the most is the popular soup of Mexico. It was the favorite soup of my husband's and I used to make it all the time for him. It only passed my lips once and that was one time too many.

How about some pictures when you get it done.

I think that maybe I have mentioned before what a terrible cook my ex mother in law was. My youngest daughter was born on Thanksgiving Day so my mother-in-law roasted my turkey. Yep! Still had the bag of giblets in the neck cavity.

Thank you so much.

Absolutely beautiful. Is the recipe on your blog?

This is absolutely true. That was my ex mother-in-law's favorite soup to make.

That reminds me of the time that I saw broccoli with Hollandaise sauce on a menu and I asked the waitress if it was real hollandaise or mock Hollandaise. She returned and said that it was definitely real Hollandaise. The chef showed her the can that it came out of. I passed.

I do that too. If I have something and I can't find it anymore in the store I stop using it because I will run out of it and not have it again. I have a can of water chestnuts that has to be 4 years old. But it's the only one I have ever seen down here and if I use it up I will never find it again. Can that be normal?

Thanks for the recipe. I think that I would like it better than the one I have. It has just a little more sugar and a bit more chocolate. I've never made it with the ganache topping and it's too late for this one but I think that I will try that next time. I don't know about where you are but I can't get the refined sugar and I think that is why it works better to thoroughly beat the butter and the eggs. I hesitate to tell my housemate, Carlos, the name of this cake. He is going to want to know what a Kladd is.