Tropicalsenior

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?

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.