Tropicalsenior

Also, would anybody be interested in having this bread recipe. It is absolutely no fail! It is called easy brioche. Easy, absolutely! Brioche, Mas o Menos. I make it about twice a week and I have used it about 10 or 15 different ways.

So true, botulism, for example doesn't always smell. The best rule is, when in doubt, pitch it out! The cost of that beef fat will never outweigh the cost of a Hospital stay or a casket. I just went through a very light case of food poisoning and take my word for it, it ain't no fun!

Well I baked my bread today with mixed reviews. I'm satisfied with the nice brown color on the rolls but as for the seeds. Some stuck and some didn't. I will probably use it again as a glaze but I'm not crazy about seeds anyway. It doesn't work as well as egg wash.

Costa Rica is the land of knock-offs but so far down here I haven't been able to find anything big enough to put a whole pineapple in. Plus, right now we are in a severe lockdown and all are Chinese knockoff stores are closed.

You have a major point right there because everything landed right on my foot before it took off for everywhere.

I've been changing over to these little by little but this container was just the right size to hold a whole cut-up cooked pineapple so I hung on to it. Now I am sorry I did. When I can get out and about again I will be looking for a new glass one. Thank you. I know they say that Amazon ships to Costa Rica but what they don't tell you is that the shipping fee and the customs fees are going to cost more than the product itself.

I will never again put food in the refrigerator in a container without a tight-fitting lid. I just dumped a whole diced cooked pineapple on my laundry room floor. I don't need this today because I am trying to get over a bout of food poisoning from take out food on my birthday last Friday. That pineapple was going to taste good on my wonky stomach. One great big pineapple and the container in the trash.

I don't doubt that for a minute. If they do it to only one, that's the one I always get. And when I get in a line, I swear that it is tattooed on my forehead that it is time to change the tape, count the money, or change shifts.

Thank you, I should have known. There is no way to get fish that looks like that without frying it. I'm always hoping because I don't like to deep fry. One, because I can't get good oil down here to fry with and two, I don't like cleaning up all the splatter. The only air fryers that they sell down here are little bitty things and not worth the money.

I've had Mexican tamales that I didn't hate but the ones in Costa Rica leave a lot to be desired. All tasteless Masa with meat about the size that you would get in a can of pork and beans or Campbell's chicken soup. The rest is just rice and raisins. It doesn't bother me not to like corn tortillas or tamales because when you go to Mexico there are so many other wonderful things to eat. Even at my age, my digestive system seems to work just great without all that corn. My mama always said if it's not broke, don't fix it!

Same here with sauerkraut! Personally, corn is not one of my favorites. I can't see that it has any nutritional value served just as corn. Do you feel the same way about things made with cornmeal? Central America and Mexico couldn't survive without their corn tortillas and tamales. I hate them! They are tasteless nasty little things.

I'm with @weinoo on the mushy peas. But I guess when you grow up with them and somebody sets them in front of you when you're really little you just grow up thinking it's good food. Apparently, nobody fed corn to @liuzhou when he was little. That fish looks absolutely wonderful. I don't know how you got it to look like that in the oven but I sure would like to try it. Would you be willing to share your method and your recipe?

I don't know, but it is sure worth a try. I'm going to be baking bread on Saturday so I will let you know.

When you think about the ingredients in mayonnaise, it is a good egg substitute. I always throw a big dollop of mayonnaise in my egg wash when I use a crumb coating for meat. I don't notice any taste difference but it sure makes the crumbs stick better.

My father was a complex combination of imaginary food allergies and stomach issues. Couldn't eat herbs or spices or pepper because it would have killed him. Couldn't have had any type of caffeine or alcohol because it would have killed him. Couldn't have any type of condiment, especially mayonnaise, that might possibly have any vinegar because it would have killed him. My oldest sister was kind of a sadistic b**** and after her marriage her favorite thing to bring to family gatherings was chocolate mayonnaise cake. She would sit there and smirk while he would eat every bite of it. I can't think why it never killed him.

Hello Henri. I've recently been reading about the food from Finland. It really would be interesting if you started a topic about the food from your country. I have recently been trying to make Finnish lihapiirakha. It has turned out to be one of our favorite snack foods but I would love to have a better recipe. Welcome to our world. You are going to love it and you can learn so much here.

You got that right. Very, very sweet ketchup.

And I can understand why! Yuck!

That was one of my husband's favorite salad dressings. It is totally unavailable in Costa Rica so I learned to make it. It tastes just like the real thing case you want the recipe.

It certainly is! Thank you very much.

What a beautiful picture, you look so much alike. It will be such a comfort in the years to come that you were able to spend this time together. I, too, was able to spend some time with my mother before she died. Later, because of financial situations and distance I did not attend her funeral. But this was also at her request. She said that what was important to her was that we had the time before she died and that she wouldn't know whether I was at the funeral or not, that funerals were for the living.

Okay, I should have said perfect hard boiled eggs. I don't think that I would ever cook a 3-minute egg in the IP. In fact, I'm sure I wouldn't. I don't like them.

https://rasamalaysia.com/instant-pot-butter-chicken/. I made it on the stove with boneless chicken thighs.

I'm always sad when I hear someone say that they haven't IP and they are afraid to use it. I probably have more reason to be afraid of it than a lot of people because 3 weeks before I got mine, my Oster pressure cooker blew up. I was about eight feet from it and didn't get hurt but my kitchen is 15 by 20 and it splattered every wall and everything in my kitchen. Three weeks later I got mine, but it's a Chinese knockoff that is built just like an IP. It was the only thing available in Costa Rica at the time. It has all the safety features of an IP and I use it three or four times a week with no fear. With your impressive repertoire of menus, I don't see that it would add a lot to your style of cooking but there are so many little things that I use it for that are time-savers and actually improve the quality of the food being cooked. It is a wonderful rice cooker, makes perfect boiled eggs every time in under 15 minutes, is great for steaming vegetables, and makes a lot of quick desserts. To get a better idea of what I am saying just check out our Multi Cooker thread. And to address your fear of the IP please check out this article.

Thank you again for this recipe. I made it last night and it was great. I also made their butter chicken and it was one of the best that I have tried. Made it on the stove top instead of in the IP.