Tropicalsenior

I had to look it up on Google and when I found this recipe it looks good. Is it anything like yours? And do you think I could make it with pork. Our beef down here is terrible and it takes about 4 hours of stewing just to get it edible.

Thank you! I think that would probably be the Canada Dry. The last one that I opened baptized my whole kitchen. Surprisingly, it is also the cheapest.

I finally was able to find Sparkling Water here. These are the three that I have to choose from. The two on the left are club soda the one on the right is mineral water. Which of the three should I be using?

I'm afraid that would look like a Perpetual Loop of the Chainsaw Massacre.

Did you check all your garbage bins? The last time that I lost my car keys, I found them in the freezer. It's more frustrating when you live in a small apartment and there aren't that many places to put it.

I live in Costa Rica and unfortunately, very few of the ingredients are available to me. There are rumors of a Japanese supply store opening near me and I hope that they are true because this looks very interesting and appetizing.

That brand is probably one of the best. As everyone else said, use it sparingly. One bottle will last me about 4 years and I do keep it refrigerated. I used it more in barbecue sauces and in baked beans. It has a flavor very similar to the black vinegar that I mentioned in another thread. I read something about the process of making it and it is completely natural not something that is chemically reproduced.

Beautiful video. Thank you

Just curious, what does spatula juice taste like?

Having made both versions. I can see where your method works perfectly for the Donair. It would make a much finer loaf that would be easier to slice in thin slices. Thank you for the idea.

Some years ago I belonged to a Facebook group and one of the women was from Nova Scotia. She gave me a recipe for their version which is called Donair. I have posted it in recipe gullet. * don't know what's going wrong but I can't seem to get the link right. It keeps giving me the reply form so you will have to scroll up to get the recipe.

This recipe was given to me by a member of a Facebook group that I belong to. From what I have read, it is a regional favorite of Nova Scotia. I have made it several times and been very happy with it.

Donairs In the early 70's, a Greek restaurateur in the city of Halifax, Nova Scotia introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair. 1 pound ground beef 1 teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon paprika 2 teaspoons cayenne pepper 1 teaspoon dried oregano 1 (12 ounce) can evaporated milk 1/2 cup white sugar 1/4 cup white vinegar, or to taste 6 large pita rounds Chopped tomato Chopped onion In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight. Preheat oven to 350 degrees F (175 degrees C) Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing. Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving. Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side. Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up. To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Add tomatoes & onions. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve. Flouncey Lynn, May 2020 What are you cooking

I just had a craving for sloppy joes. Made some of Anne's hamburger buns and served it with beet salad, pasta salad with imitation crab, homemade cottage cheese with Russian dressing and boiled eggs. Made some homemade applesauce for dessert. Not shown. That's okay, it was tasty but not that pretty.

That looks amazing. Could I please have the recipe? I'm always looking for something more to do with green beans.

I know I shouldn't laugh but it takes me back to the time when I was six years old and tried to lick the ice off the railing at school. No hot water in sight. Rather painful.

Very interesting! I'm going to have to try this. Thank you.

Unfortunately I can't get Kool-Aid in Costa Rica. Anyone interested in making some and reporting on the results?

I thought when I heard about koolickles that somebody was putting me on but they are for real.

They are so soft and yet springy and hold their shape. The best that I have ever made.

I think that is my problem. I just need to keep mixing it more and sticking it back in the fridge to keep it cold.

That could have been my problem. I used a sparkling mineral water. It could have been that my mixture wasn't emulsified enough because in order to keep it cold enough I may not have mixed it thoroughly.** It was more the texture of meatloaf with quite a lot of air pockets. **Disadvantage of working in a tropical kitchen.

Thanks for posting this recipe again. I've made it several times and I'm just not quite satisfied with the texture. Would you clarify again what you mean by soda water. Do you use just sparkling water or is it a mineral water?

Using @Ann_T's recipe for hot dog buns, I made the best hamburger buns that I have ever made. Don't look like much here but they sure taste good. Thank you, Ann. I've been hunting for a recipe like this for years.

Thank you Ann. If she doesn't, I would.