Tropicalsenior

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.

Welcome aboard. You will find tons of material here to further your knowledge and I'm sure that you can be a big help to the rest of us. You might want to check out this topic where we post questions that very often deal with food science. It just may be up your alley.

If you're thinking of that why not advertise for a General Factorum "an employee who does all kinds of work. "he was employed as the general factotum"

In other words, perfectly done!

My concern is with the eggs in the mustard. I know that the shelf life of homemade mayonnaise is about a week but the eggs are uncooked. In this the eggs are not only cooked but it has a larger proportion of vinegar. Contamination while using it is a big factor, thank you. However, the bigger question for me is how long is an egg product like this safe.

I hope that someone can answer a question that I have had for a long time. I just posted a recipe for Gourmet Mustard that I have been making for about 20 years. Because it has eggs in it, I usually discarded after 1 month. I'm well versed in basic food safety but my question has always been, will it keep longer because of the vinegar and the mustard or would it pose a risk if I ate it after that time?

One day when I made this, using the last of my mustard powder, I scorched it. And mustard powder is awfully hard to find here. Since then I have made it in my microwave. I cook it on 70% power for one full minute. Stir It well. I then cook it on 50% power for about four or five additional minutes stirring after each minute until it thickens. It will thicken more as it cools. Because it contains eggs, I don't keep it much more than a month if it lasts that long.

I just posted it.

I am not a mustard fan. I use yellow mustard for potato salad and deviled eggs, but only if I make it myself. I need Dijon for vinaigrettes and sauces and honey mustard is okay as a dip but this mustard I could sit down and eat by the spoonful. I've been making it for 20 years and I always have a jar of it in my refrigerator. Gourmet Mustard Makes 2 cups (approximately) 1/2 cup white vinegar 1/4 cup water 2 eggs, beaten 1/3 cup mustard powder (good quality) 3/4 cup brown sugar 2 tablespoons whole mustard seed In a medium saucepan, whisk together vinegar and mustard (you must use a whisk not a spoon, it makes a difference!). Add the remaining ingredients, Bring to a slow boil, stirring constantly. Cook and stir for 10 minutes. Let sit until it reaches room temperature. Store in a glass container, in the refrigerator.

Thanks for the wonderful trip and I'm looking forward to the next one.

I don't mind the idea of basmati rice and I liked their method for cooking the shrimp so that it doesn't overcook, but what bothers me is, it says that it is for six servings. Those six people have to be awfully hungry to eat that much food. But what do I know. I'm not a Southerner either.

Is that shrimp perfectly cooked or what! It looks delicious.

From the pictures that I have seen of the rich meaty bacon that they have in the UK, my mouth drools every time I read about someone eating one. Hamish Macbeth, no?