Tropicalsenior

I haven't made that in ages and it is so good. So... I got out my recipe for it and... I don't have cake pans and my springform pan sprung a leak so I made it in a glass pie plate. I baked it at 350° for 18 minutes. It might be just a tad overdone but it's still going to taste great. Now I just have to wait until it gets good and cold so I can eat it A couple of hints for your husband. It says to whisk together the sugar and butter. I beat them together vigorously and also beat it thoroughly as I add the eggs. If it isn't a little fluffy at this point it can turn out to be quite dense. It doesn't hurt the flavor but it does make a nicer mouth feel. This cake is so simple to make and next to brownies, my very favorite chocolate baked treat.

From the time that my grandson was about 2 years old, one of his favorite places in the Pike Place Market in Seattle was the stall of a Chinese woman that sold chicken livers, gizzards, and hearts battered and deep fried. He is now 46 years old and one of his favorite places to go now for lunch is Pike Place Market and he is still buying chicken livers and hearts from her and she loves to tell everyone around how he has been coming there since he was a cute little curly-headed boy.

Maybe so, but it is also the reason that there are some types of seafood that I would never order in a restaurant. All it takes is one minute too much and you might as well order that shoe leather.

I've only ever had them fried. But you're right about them being like octopus. Either cook them quickly or braise them for hours. Anything in between is like shoe leather.

It looks like a pickled cucumber salad. Would you share a recipe?

Thank you but I will definitely pass on the recipe. Not crazy about pickled Chili Peppers.

I've seen them for sale here and always wondered what they were. The ones here are neon green.

I would describe it as just American family style păté, and there are as many recipes for it as there are American families.

"You’ve read your last free recipe," This is what I got when I clicked on the link. Seems kind of nasty to me. I did get enough of a glimpse of it to see that it's a pretty basic păté. In fact I like the one that I posted better. It is a bit more complex.

All I got was the sign in page for Yahoo.

This is the recipe that I developed over the years using things that are available to me here. I know it calls for chicken liver but I have made it with both beef and pork liver when I couldn't get a hold of chicken livers. Maybe it would work for you.

Sometimes it's hard to know definitely what somebody's idea of new and improved is. My suspicion is that this might go back to Victorian times when they thought that they needed a silver utensil for every single item on the table. As the point of interest for your 10-year-olds, you might want to do a little research into the extensive Victorian table services. You might not find this particular item but there are a lot of strange things out there.

I thought we had helped. It was identified as a cake cutter/server.

I thought that Moe would probably just have it for breakfast.

I would settle for just one!

Most of the websites that I visited give this one very piece of the important advice. "Dry the pea shoots as best you can before stir frying. A little moisture is fine, but you need it as dry as possible to avoid steaming it."

Perhaps they were a bit overcooked? I'm slightly baffled here. Why do you want to cook them? They are so good Raw in a salad or in a wrap. If you do cook them, they need to be stir fried for just a minute or two and if you use them with other vegetables they should go in the very last thing.

That's why I said it would probably only work with my angel food cakes because that's about how they turned out. I don't even try to make them anymore. They would probably work just fine for the one layer sponge cakes or cakes of that type. However, now that I think about it as you're pushing it down it would break the top surface of the cake and you could push it right on down to the bottom. Maybe? I did notice when I went to eBay that it's only worth about $4 so what would you have to lose.

In my experience, flour on a pork chop seems to work better on a thicker, fattier pork chop than on the thin lean ones that we get today. They need a quick hot sear and the flour burns too quickly.

The idea is that they go down into the cake and break it apart without compressing the crumbs. Supposed to look more elegant.

Please, anyone, I would appreciate all the help I can get on this. I just went to their website and it is terrible. Very chaotic and hard to navigate. And their recipes look just about as appetizing as the dry dog food that I feed my cat.

@Ann_T my friend just brought me this. Is this the one that you were referring to? It seemed to me that the one that I used before was just vital wheat gluten, not gluten flour. If not, I will just have to get on their website and see how they use it.

All they have here in Costa Rica is the thin chops. My best method to cook them has been to sear them quickly on each side and finish them in a 250° oven for 10 to 15 minutes.

Teeth that size would only cut my angel food cakes. Sadly they are not my forte.