Tropicalsenior

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and Outback almost went out of business because their food all came in overland and by the time it got here it was outdated or ruined.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.

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.