Tropicalsenior

Beautiful! I do so admire your knife skills.

You are beginning to scare me. I was looking at this recipe yesterday thinking to work it into the menu this week. I wanted to add something Danish to our world tour of food. I don't suppose that you know a good recipe for those rolls, do you?

I don't care about the photography, although it is amazing, I'd like to know more about those potatoes. They look delicious.

Okay, you did it to me again! I made bao with a with a Japanese ginger beef filling for lunch so I hadn't planned on much of anything for dinner. But that pizza made me so hungry for pizza that I just had to do it. Olives, salami, two kinds of mozzarella, parmesan and anchovies. Yes, I love cheese. I always order extra cheese when I get it out.

Made something tonight that I haven't made for years and it got a big thumbs up. Ukrainian borscht With homemade rolls And a green salad with tomatoes, cucumber, Asiago cubes and cottage cheese. Oh, and Kalamata olives.

Since we both had a heavy lunch, I fixed a light dinner of homemade ham, potato pancakes, broccoli with butter lemon sauce and Texas toast on homemade bread. The ham was almost an experiment because I haven't made it in so long and I only brined about 1 lb. It turned out so well that I wish that I had made more. Oh, and we had apple crisp for dessert.

As I remember, it makes about 2 cups. I've never tried to double it and I think that the cook time would be enough longer that it would be easier just to make a double batch.

Interesting article but it's still not the method that I used. I just put the whole head in the microwave without wrapping it and the garlic cloves slipped right out of the peel.

Dinner got delayed so the gravy is thicker than yours but it was wonderful. This is something that I will be making often. Thank you. ps. This recipe is so easy and so quick.

Thank you, thank you. This showed up in my email just as I was wondering what to have for dinner. Looks great!

Just checked for recipes on the internet and at first glance I came up with about 38,000 recipes. Yours looks better than most of them that I have checked out. Would you mind sharing another recipe?

Thank you for this. I've done it that way for years and I thought I was just being lazy. Same thing here and again I just chalked it up to being lazy but it really works better this way.

That's the very best part.

Looks delicious. I've cooked a ton of them in restaurants but never cooked one at home. I always got a sad twinge because growing up on a farm those little piglets were some of my favorite animals.

This is my favorite. It has a wonderful Smoky flavor.

If you don't like that, you probably won't have much use for this recipe.

Oh, tell me about it. My friends and family just do not understand how an online group can become true friends if you don't ever see each other. I tried to describe the support, the humor, the shared interests and the wealth of knowledge that this forum represents and other people just don't understand. Those that only use the other social platforms can't imagine one like this with never a bad word or snide criticism of other members. That's why I like to start topics like this, to get to know all of you better. Yvonne

I can't say that I use a lot of it but it is something that I will absolutely not be without. They make several versions here but none of them come close to the original L & P Worcestershire. As for pronunciation, I've heard that it is one of the most mispronounced words in the English language. Don't know why because once you have heard the correct pronunciation it is one of the most unforgettable.

Now that I think about it, I can remember my mother scraping the steaks. And they did all their own butchering. And then she would beat the living daylights out of it with the back edge of a butcher knife. I had no idea what a rare steak was until I left home.

Years ago, one of the restaurants that I worked in made their French toast with pancake batter and eggs with just a touch of cinnamon. Best French toast I've ever had in my life and I still make it that way. It's about a quarter of a cup of pancake batter to two eggs.

I had forgotten that but that was a trick that I was taught years ago and the purpose is not so much to salt the meat as to keep it from sticking in the cast iron skillet. Works best when the skillet is screaming hot.

No problem. I just posted it in recipe gullet.

Microwave Lemon Curd "This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time." 1 cup white sugar 3 eggs 1 cup fresh lemon juice 2 tablespoons lemons zest 1/2 cup unsalted butter, melted In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator. Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg. Note: I have never found this to be necessary it is easier just to not overcook the mixture or to forget to stir.

My father was the world's pickiest eater so my mother cooked two separate meals. One that he would eat and normal meals for the rest of us. She said that she refused to raise five more like him.

It doesn't make much sense to me either and personally, I don't consider cucumbers to be a bitter vegetable. I wonder if they have ever tried it with bitter melon.