Tropicalsenior

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?

The height of efficiency. Coffee and cereal in one cup.

The food scene has come a long way from Julia Child. And it's not pretty. There are a lot of nasty, despicable, backbiting people out there.

Of course she thought she could get away with it. It's done every day on the internet and it's called blogging. No one ever calls them out for recipe stealing and plagiarizing.

Sounds delicious. Do you use all beef or a mix of beef and pork?

I'm sure that in China woks are cheap. Just keep pitching the used ones out the window.

That's where paper plates and paper napkins come in handy. It's a come down but sometimes you just have to sacrifice.

@liuzhou having recently been there and done that, I applaud your ingenuity, now that I can clap with both hands. If the rest of you think that it is easy cooking with one hand, try slicing a loaf of French bread or opening a stuck jar lid one handed. It's the little things that get to you. I celebrated for a week the first time that I could pull my pants up with two hands.

A month-and-a-half! I feel overwhelmed if I miss 2 days. Welcome back.

No, dishes. But they have so much tucked in the corners I wouldn't be surprised if they had wills.

Or you can pick some up on your next trip to Costa Rica. My favorite Chinese restaurant supply has them in several sizes.

A little late with this, but I just found my recipe for tonkatsu sauce. I'm not sure how authentic it is because it's been a long time since I had the real thing but this one is delicious. Tonkatsu Sauce 1/3 C. ketchup 2 T. Worcestershire sauce 1 T. soy sauce 1 T. mirin 1 T. sugar 1 tsp. Dijon mustard 1/4 tsp. garlic powder In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Use immediately or store in an airtight container in the refrigerator for up to a month

It makes you really admire the resilience of our ancestors and their determination to carry on as normal as possible during hard times. I really wonder where they came up with their science behind the mincemeat recipe. If you make a small batch, you must use it within 10 days but if you double the recipe it will last 12 months. Huh?

I'd like to hear some feedback from these people on that idea.

I really didn't know whether to post this in Food Funnies, Bad Ideas or here. It is a great illustration of how upset the Italians get when you mess with their classic dishes.

My grandson just sent me this picture. It made me sick to my stomach just looking at it.

I just went through all seven pages and this is something that you did not cover in Chinese herbs and spices. I can't get them here but it is something that I would definitely like to know more about.

I dare say that she probably thinks he's worth it. Everyone used to say that I spoiled my husband and now that I know what it's like without him I'd spoil him even worse if he were still here. Go for it, @Ann_T!

Tonight I used @liuzhou's barbecue spice mix to make some pork loin chops. They were delicious. Next time I'll go a little heavier on the spice but I wasn't quite sure how hot my chili powder was. Served them with potato wedges finished with a touch of soy sauce and black sesame seed. Green beans with a soy sauce, black vinegar, Ginger, and sesame oil sauce. Not shown, Asian flavored coleslaw.

Thank you, I try to keep that in mind but I still get confused. I like the idea that this mix has no salt or sugar in it. Just pure flavor.

Your dinner last night looked great. Fortunately, these are all spices that I have in my pantry. I was wondering if you would mind giving us the proportions for the mix. I have some beautiful pork loin steaks that would be perfect for this.

@JoNorvelleWalker me too. I'm glad you're okay.

That sounds to me like another great idea for a topic.