Tropicalsenior

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.

I do hope not at that same time.

I have used them in stir fries, egg rolls, and egg fu yung.

@KennethT I am not a big fan of rice, but yours always looks so good.

Can you please explain your reason for using three different potatoes. What does each add to the mix? They look delicious.

I don't mind at all, thank you. I will definitely give this a try. I am going to give my link in Drive to my Yellow Mustard recipe. I like it because it is a bit more mellow than the commercial yellow mustard. I noticed when I reread it that I don't state specifically that it is much better if you let it sit for 24 hours. * I also cook this in the microwave with directions similar to The Gourmet Mustard.

I just found this recipe for Orange Marmalade Cake and it looks interesting. I haven't made it but maybe it's worth a try. I've just spent about an hour on her site and she has some very interesting recipes from Scotland, the UK, and Italy. Several that I really want to try.

Most of the time when it's just for us I only make half a recipe. The eggs that I use are 60g in the shell. I use the yellow mustard seeds because it is all that I can get here but I would imagine that you could use any kind that you want. It would only change the flavor a slight bit. I like them more for texture. The recipe is quite versatile and forgiving. The next time that I make it I am going to try it with maple syrup because someone recently mentioned making a mustard with that.

It sounds like a very simple and a very good recipe if you can take the heat. Unfortunately, I can't. I also do not like commercial yellow mustard. It all seems too harsh to me. I have a great recipe for yellow mustard if anyone is interested. It gives you the sharpness of the yellow mustard with several layers of flavor that you don't get in the commercial.

I only lurked about 4 hours. I found The Forum when I was looking for information about the instant pot. I was hooked immediately and wanted to ask questions. I jumped right in, feet first, and pulled a few boo boos. But it's one of the best things I've ever done. I feel I've made a lot of friends and I've learned a whole lot. I hope that you have as good an experience as I have.

Holy cow! With all the rules and regulations, it's a wonder that food ever gets to the marketplace.

I know that I am going into a long dormant subject but I have finally found a system that works for me and that I think will be viable for it quite a long time. Like @AAQuesada I use Google Drive. When I first got my computer I transferred all my recipes using Windows and word. They are still there in my computer but I have uploaded them to Google Drive plus copying and pasting recipes that I have gotten from the internet. To find them easily, I have index documents that list my recipes in categories such as dinners, divided by ingredients or types and categories such as appetizers, breads, condiments, Etc. Each of these items in my index has a link to the recipe in Drive. I have three separate index pages. One for dinners that I make all the time, one for other recipes that I use all the time and one for recipes that I would like to try. The ones for recipes that I would like to try have links to the internet page in which they are located. These index documents have a permanent place on my front page of my phone. With three clicks I can locate any of these recipes in either drive or on the Internet. I also like drive because I can locate and share recipes directly from my phone no matter where I am. If I lose my phone or change it, it is all there by connecting to Google. I can even make individual recipes available online to others.

How I envy you people. Here in Costa Rica we have three choices. Birds from two local producers or the one the car in front of you just ran over.

Now that could be a head-on View and that little dot could be the nose...or... you are now headed down a really weird road, my friend. I love your sense of humor!

Sick, sick, sick! But I love it.

After reading the reviews, it seems like Manresa, recommended by @blue_dolphin would be an excellent choice for you. However, I live in Costa Rica where it is almost impossible to buy good cookbooks so I rely heavily on the web. I can highly recommend our own @Ann_T's blog for dishes from the very simple to the very elegant that would be at home in any fine dining establishment. Her recipes are all her own and highly reliable. It sounds like you have a very discerning audience that you cook for once a year. I would be very interested in hearing about it and I hope that you take us with you in your preparations and your final product. Welcome to The Forum.

I agree, the Canadian flour that I used to get here was great. The fact that she is a total magician probably doesn't hurt.

A lot of very good information on this site. Almost too much. So many good links, so little time. Thank you!

Good point, but right now I am looking more for texture that I am taste. On my Limited forays into sourdough I have been able to get the taste I just cannot get the texture with the lousy flour that I get. I even have a mock sourdough recipe that gives me good taste but the texture is more like a Vienna bread.

It's better to pin a link to Ann's blog. She has wonderful recipes, a wealth of information, and it is just plain beautiful to look at and to drool over.

I forgot to ask, would you use lemon juice only in sourdough?

No, just the speed limits.

I just recently found out about this. I can't get it here but a friend of mine brought me a bag from California. But between us we have the memory of a flea. She has been to my house twice and I went to her house for Thanksgiving and we forgot it each time. I may have it by January. The lemon juice sounds like a good idea. Do you have any idea on proportions?

Thank you so much, I will give it a try but a lot of the problem with the bread here is with the wheat. All that I can get is a soft wheat product produced in Central America. I used to be able to get a good wheat product from Canada but I haven't seen it in about 5 years. Even with other people's recipes, I still go by the feel of the dough and my expectations of the outcome rather than by their measurements of the liquid because even though I may be using the same flour everyday, the temperature and the humidity in the air can make my measurements different every time. I will never in my lifetime be able to turn out a loaf of bread as beautiful as yours. I am happy to make bread that is 100% better than what I can buy here.