Tropicalsenior

Uh, yeah!

Wow! Very interesting and informative. Thank you.

Sending good thoughts to Moe and hope that he gets well soon. It's a bad time to be stuck in any hospital right now.

Last night it was time for one of my favorites, beef stroganoff and buttered egg noodles.

It is the perfect cheaters pie for people that can't or hate to make pie crust. I've been making this pie for over 50 years. It's like cherry pie in a cookie crust. Crazy Crust Pie (Makes its own crust) (6 to 8 servings) Crust: 1 cup flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup water 2/3 cup shortening 1 egg Filling: 1 can fruit pie filling Preheat oven to 425o. In a small bowl, combine flour, sugar, baking powder, salt, water, shortening, and egg. Blend well at lowest speed, beat 2 minutes at medium speed. Spread batter in a 9 or 10 inch deep dish pie pan. Carefully spoon filling into the center of the batter. Do not stir! Bake at 425o for 40 to 45 minutes until the crust is golden brown. Variations: Any kind of fruit pie filling can be used. If you use apples, add 1 tablespoon lemon juice and 1/2 teaspoonapple pie spice or cinnamon. Fresh Apple Filling: Combine 2 1/4 cups peeled, sliced apples and 1 tablespoon lemon juice with 1/3 cup sugar, 2 tablespoons flour and 1/2 teaspoon apple pie spice or cinnamon, microwave for 3 minutes and let cool before using. Spoon into the center of batter. Do not stir! Sprinkle filling with 2 tablespoons of brown sugar. Bake at 400o for 35 to 40 minutes until crust is golden brown. Fresh or Frozen Blueberry Filling: Combine 1/2 cup sugar with 2 1/2 tablespoons cornstarch. Mix with 3 cups blueberries and 2 teaspoons lemon juice, spoon into the center of the batter. Do not stir! Cut 1 tablespoon butter into small bits and spread over filling. Bake at 400o for 35 to 40 minutes until the crust is golden brown.

I just talked to a friend who ate many times at the Trocadero and he could just remember that they were famous for their Caprese salad and for appetizers he just remembers their mozzarella sticks with marinara and prosciutto and melon. He said that their menu was primarily Italian if that helps any.

Toad in the hole is pretty filling. I would forget about the potatoes, go with the peas. Serve it with a light salad and a much lighter dessert.

Yesterday was Rosario's birthday so I fixed all of the things that she likes best. Tuscan style beans. Rice with celery and chicken broth. Jessica's pineapple casserole. Hawaiian rolls. Asian style oven-baked ribs and all enjoyed with a late vintage iced tea. With Crazy Crust Cherry Pie for dessert. It was kind of a crazy combination with Asian, Tuscan, Southern, and Midwest food but it all worked.

I have never cooked kohlrabi but I love it raw with a good dip. It reminds me of jicama.

My recipe is very similar to Kim's but it is made in the microwave so it is quite a bit easier. Quite a coincidence, we are having chicken livers for dinner. Just fried in oil and butter with a simple flour, salt, and pepper crust.

I think we have a topic called No! No! No! Stop it! The Bad Ideas Topic that would be a good place for this idea.

That's a pretty ambitious dish for a one-armed cook.

I worked in the food industry for years and the only tweezers I ever saw was in the first aid kit.

I too prefer taste over presentation. Sometimes when I see a fantastically arranged plate, I can just imagine all those fingers dancing through the food to get it that way.

Years ago my husband and I knew two young women whose mother was a survivor of the bombing of Hiroshima. The younger girl, Susanna, said that when she was little she always saved the center of her watermelon to eat last because it was the sweetest part. One day before she could eat it her mother reached over with her fork, took it and ate it. When she complained that she had saved the best part for last, her mother told her that she should never save the best things for last because she never knew what the next moment held and she would be stuck only knowing second-best.

I got this email from my bank yesterday that tells me if I buy a large combo and pay for it with my bank card or if I spend at least 15 bucks by ordering it from ubereats I will get a free dog biscuit. I would say a little more about it but I'm on my way to rush out and get it. I'm sure this is one that's going to be going fast. Can't wait to see that same smile on my dog's face when she sees her dog biscuit. They say that it's barbecue flavor.

Here is a recipe that I have used for years and bakes well in a loaf pan. It is also easy to cut the recipe in half. Moist Chocolate Cake I found this recipe about 25 years ago and I haven’t baked any other chocolate cake since. It not only is the easiest and cheapest, it is by far the best tasting. 2 cups flour 3/4 cup cocoa 1 teaspoon baking powder 2 cup sugar 2 teaspoon soda 1 teaspoon salt 1 cup oil 1 cup milk 1 cup hot coffee 2 eggs 1 teaspoon vanilla Mix dry ingredients together, and then add oil, coffee, and milk. Stir two minutes. Add eggs and vanilla and mix well. (This order of adding ingredients is important) Bake in two 9” x 5” loaf pans. Or it can be baked in two 9” layer pans. If baked in the layer pans, reduce the time to 30 to 35 minutes. Bake at 325o for 40 to 45 minutes Frost with cream cheese frosting.

I don't know whether this will help but I have read that cakes that have a thicker batter are better to bake in loaf pans than ones with thinner batter. The ones with thinner batter are more apt to fall.

Recently @Duvel made Maultaschen and posted a recipe in the dinner topic. I found this interesting article on its origins.

@liuzhou About a hundred meters from my house is a Chinese grocery store. Unfortunately it is not a store with Chinese products but a typical Tico grocery store owned by the Chinese. When I was in there the other day I was delighted to find that they had finally put in a section with some Chinese products. Mostly canned soft drinks and candies with a few condiments. Among these was this bottle of what is supposed to be according to the translation label that the Costa Rican government puts on, rice wine. Since their labels are often wrong, I thought that I would get your opinion on it. Is it really rice wine and is it any good at all.

Sorry, I missed that. However, not being a fan of hearts of palm, it doesn't lower the gross factor for me.

Yep! What you see is what you get, minus the pretty little cherry tomato on top.

I didn't know whether to post this in food funnies or here but it is so bad it's sad. Needless to say, I took the picture in the store. I did not buy it.

Is it possible that they feel that they can't possibly reciprocate?

Now that I really think about it, it's a terrible idea. When I was a kid, the only joy in eating those tasteless little morsels was the snap, crackle, and pop. How do you put that in a coffee creamer?