Tropicalsenior

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.

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.