Tropicalsenior

I'm not even going there. I don't really care for rabbit but in some recipes it might be necessary. This is my favorite recipe for rabbit. Elephant Stew 1 elephant salt and pepper to taste 2 rabbits (optional) brown gravy Cut elephant into bite sized pieces. This should take about two months. Add enough brown gravy to cover. Cook over a kerosene fire at 465 degrees for about 4 weeks. This will serve about 3,800 people. If more are expected, two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.

I'm not even going there.

I just got that complete aversion to anything with blood and then to combine it with head cheese...uh uh, no. You can have my share, thank you, Duvel.

Yuck!!!

I've got the same one and it weighs a ton. A year ago, I fell down and badly injured my upper left arm. I had it in a sling for over 3 months and for about 2 months more I still couldn't lift anything. The monster sat across the kitchen from my only grounded outlet that I could use for it. No way to leave it there because that was the one that I use for every other appliance that I have. I went through bread withdrawal like crazy because that was the beginning of our pandemic and not only could I not drive one armed I couldn't get anywhere to buy decent bread. About once a week I would go over and lift up the monster to see if I could carry it yet and when I did, I knew I was on the road to recovery. I have since had a grounded outlet put in the counter where it sits. I will never again be completely without my KitchenAid.

My grandmother was about four foot nine and weighed about 85 pounds. She had eight kids and every week she would bake 10 loaves of bread to feed her family. Mealtime at her house was pretty bland. Almost everything was boiled and sometimes fried, but, boy, could she bake! And she made barrels of sauerkraut. Dreaded nasty rotten sauerkraut!

Did you make your own sauerkraut?

I've used the two-minute method for years and it never fails me. But not everyone has an immersion blender. The matter of the room temperature Egg couldn't be simpler. Just said put them in warm water for about 20 minutes and you have room temperature eggs.

The explorers of Europe brought back many new foods from the new world but one of them, the lowly potato, changed the whole world.

The next one is May 30th.

If you're really worried about it, there are certain times that you can eat it without guilt. I was always told that on the 5th Sunday of the month, fattening food has no calories. Only comes around about twice a year but I make sure to chow down on those days.

I thought I knew what that was and I went to the internet and sure enough, head cheese! Yuck! My mother-in-law used to make that and I wouldn't go near her house for three days. She was the world's worst cook anyway and that was the bottom of the barrel.

I'll pass on both!

I had the same experience with the first convection oven that I bought. It had this lovely rotisserie Gizmo and the first thing that I did was stick a chicken on it. It took me more than 2 hours to clean the oven and the oven and I were never the same afterward. I've had two convection ovens since and the first thing that I pitch is the rotisserie Gizmo.

My husband was a fine wood carver and to him, the feel and the balance of his tools meant everything. We have three sets of silverware and the only forks that he would use were two old forks that he had had for years. No amount of polish or elbow grease would ever make them look 'presentable' but they felt right in his hand and made his meal more enjoyable.

That reminds me of the time when we had first moved to Costa Rica. My husband asked me to go into San Jose and find him a piece of sheet metal because my Spanish was better than his and I was better at finding things. So I took the bus in and was directed from place to place until I found someone that could make it. I had finally wound up in a really sketchy part of town. Correction, bad part of town. When it was time to pick it up, I told my husband where he could go to pick it up and he informed me that he wouldn't take me with him because that part of town was too bad for me to ever go to. Duh!

Yep, I always use it in my peanut brittle and in my caramel corn. I forgot it one time in the peanut brittle and had to crush it up with a hammer to use as sugar sprinkles. I could have used it to pave the driveway and I would never have had any holes.

You're right, it is. But the baking soda float just does not give the same taste to the crust. It could have been something special in her recipe but we will never know because she never wrote it down.

Thank you. I had to Google this and I learned something new. My grandmother used to use a lye water solution when she made her big German pretzels. It gives them a flavor that is completely unique. I'm going to give this a try and see if it does the same thing.

While we are on this subject and to get back on the topic, this article is very interesting. It makes me think that there must have been a whole lot of other sauerkraut haters down through the centuries.

Thank you, I will. Every Sunday I make stromboli, Char siu bao or some other meat filled bun so that we can snack on them all day long and I don't have to cook a full meal.

Thank you, that is good to know. A while back, someone gave me a recipe for meatballs that are made with sauerkraut and cranberries (my other most hated food). I skipped that one completely.

It's not the food elements, it's the way that they are put together. The Costa Ricans are notoriously bad cooks. In the typical food, the only seasoning is salt and a prepared combination of seasonings that everyone uses in everything. The Motto seems to be, that if it's done cooking it's not edible until you cook it at least a half an hour more. But you are right, the food products that we get here are marvelous.

I get rave reviews on my spaghetti sauce and yet one of my husband's favorite foods was canned ravioli from Chef Boyardee. He grew up with a stepmother that was a terrible cook and practically starved them to death. One of his favorite food memories of his childhood was when he could get enough money to buy a can of Chef Boyardee.

At least you're living in a culture that has wonderful food. I can't and won't eat the 'typico' food here!