Tropicalsenior

That reminds me of the time that my brother-in-law and his wife were in Africa. They were served bat soup. They didn't take it seriously and thought it was just an interesting name for a soup. They were with a large group and they were all served from a big tureen in the middle of the table. He was the last to be served and he got the bat.

Externally, the diameter is 5½ inches Quite a bit bigger than this one. This one is too small to have ever held anyone that had gotten old enough to have become an ancestor.

@liuzhou I forgot to ask, how big is your funerary urn? Mine is 3 1/2 inches across the bottom. I bought mine in my favorite Chinese restaurant supply house, right between the soup tureens and the sand pots so apparently, they didn't know what it was, either. They had two sizes larger than this one. One of them was big enough for the whole family.

Thank you so very much. I think I have a package of Mortadella in the refrigerator. Will make some up.

It looks like they are those horrible little things that the cheap restaurants stick in their ice cream ice cream to look oh, so, elegant.

They look more like Mexican taquitos to me. Just push a few jalapeños inside of them and you won't need the mustard.

I don't believe it! I used mine for kosher salt but I feel cheated. Mine doesn't have any inscription on it or I probably would have known instantly that it was for ashes.

@Dejah WOW!

Wow, @heidih The Inquisition could have learned things from you on the method of torture. I'll be dreaming about that all night and not wanting to wake up.

I'm with @rotuts. I already know what it is but I would like to know how to make it. I looked up a recipe on the internet and they said if I couldn't get the German ingredients, forget it. Do you think it would be possible to get a good flavor with local ingredients? And would you share a recipe? It looks delicious and it looks like something that I remember that my grandmother used to make. She also used to make the big, fat, soft pretzels every Saturday. I sure wish I had some now. Please don't post any pictures of those oh, I don't think that I could take it.

Have you made this yet? With just two cloves, did the flavor even come through?

Oh boy, does that bring back memories! German sausage is something that I really missed because it is non-existent in Costa Rica. The area where I grew up was predominantly German and we had the best sausage maker in the state. Oscar was kind of a character and a jack of all trades. He was the town plumber and fixed all the windmills in the area. Whenever any of the farms had anything to butcher, they called Oscar. He was often at our farm but we were never allowed to go anywhere near him. He talked to himself constantly and used a few words that our mother did not want us to add to our vocabulary. He did have a shop in town where he made and repaired harnesses and repaired shoes. It was also where he made sausage and he had a Smokehouse in back. There were always lots of sausages hanging from the ceiling of the shop. I can never smell fresh leather without associating it with the smell of German sausage and I sure do miss it. My favorite thing of all was a fresh, raw liver sausage that was made into patties and fried for breakfast. I've never seen it anywhere since and I've tried to duplicate it for years. I've never even come close. Some of your posts are sheer torture for me, but I look forward to all of them.

If I ate at your house I might happily go vegetarian. Your variety and your flavor combinations are wonderful. I'm glad to see your take on the "meat substitutes". I have never quite understood them because they definitely are not and some of the attempts border on the ridiculous. We even have a brand of frozen prepared dinners down here called Chick'n NO Chicken.

So true! I swear to God that Tupperware and wire hangers have the same sex life as rabbits.

I know that I am coming in late to the game, but I just saw this yesterday and I do have a sweet potato and soy recipe. However it is Japanese. Rather than put it here, I put it in the recipe topic. You might want to take a look at it and see if it is anything that you could use.

Honey Butter Japanese Sweet Potato I always serve this dish with Tonkatsu. It is not too sweet and the flavors blend perfectly with the Tonkatsu sauce that is served with the pork. 1 sweet potato 2 tablespoons butter 2 tablespoons honey 2 teaspoons soy sauce 2 tablespoons water 1 teaspoon black sesame seeds Wrap the sweet potato in cling wrap and microwave for 3 to 4 minutes.* Cut into 1 1/2 inch thick strips. Melt butter in a skillet and cook the sweet potato over medium heat. When the potatoes are soft, add the honey, water and soy sauce to the pan. Mix well together and stir just until the liquid starts to turn to a syrup. Top it off with sesame seeds. * Note: Instead of putting this in the microwave, I cut the potato into wedges and cook it in the instant pot for 2 minutes. This can be done a day ahead of when you need it.

Thank you for this, it gave me my morning laugh. I am going to have to admit that when I lived in The States, my favorite appetizer in a Chinese restaurant was the Chinese BBQ pork (Char Siu), that neon red stuff that was always served with the Holy Trinity. It always came with red sauce, hot mustard and sesame seeds. Well, working in the restaurant business myself, if I wanted to know what something was or how it was made I always asked. The least they can do is tell you no. The answer really surprised me. The red stuff came right out of a ketchup bottle (no, I didn't know what ketchup tastes like, I never eat it), and the hot Chinese mustard was plain old Coleman's mustard powder mixed with water. The neon red comes from food coloring, lots of it. Now that I live in Costa Rica and can't get it here, I make my own and I know what it is supposed to taste like. It is delicious. I'm a little ashamed to admit it but I do still serve it with the Holy Trinity. I learned to like it that way. I was surprised to learn that mustard powder is not sold in China because the best mustard powder that I can get here is the one that I find in the Chinese stores in our Chinatown. I did realize, though, that our best store here does not carry mustard powder. It does show you how versatile the Chinese are. They dumb the food down to the taste of whatever country they are serving. Tico's cook their vegetables until they are absolute mush and it is hard to find a Chinese restaurant here that serves crisp vegetables. They also bring you a plate of white sandwich bread with your meal. I can't even begin to tell you what an abomination the fried rice is. It is just arroz con pollo (rice with chicken) with a Chinese slant.

I want to add my thanks and my appreciation for this topic and for all the great articles that you have brought to eGullet. You have introduced us to a China that most of us will never see and helped us to understand it's culture and its food. For me personally, it has been a real eye-opener. The best luncheon that I ever gave in my life was done with information that I have learned from you and with your guidance. Again, thank you for all your hard work.

That looks absolutely wonderful! Would you be willing to share your riff, please?

It might give you a clue if you know that their original slogan was Ruffles have Ridges. They are reinforced to stand up to thick dip.

This is from my original post in Instant Pot multi-function cooker (part 5) in 2017. Instant Pot New York Cheesecake Crust 3/4 cup any type of shortbread cookie (crushed) 2 teaspoons sugar 1/4 cup butter melted Filling 16 oz cream cheese room temperature 1/2 cup sugar 2 tablespoons flour 1 teaspoon vanilla 1 tablespoon lemon peel grated 2 eggs room temperature 1/4 cup sour cream 1 pinch salt Sour Cream Layer 1/2 cup sour cream 2 teaspoons sugar Crust Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave and add to cookie mixture. Pulse until just combined. Pour cookie mixture into bottom of greased 8-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides. Place pan with crust into freezer for 20 minutes while you mix up the filling. Filling Blend together cream cheese, sugar, sour cream, flour, grated peels, salt and vanilla extract until smooth. Add eggs, one at a time, lightly mixing until just combined. Do not over mix the eggs. Pour filling into the pan, on top of the crust. Add 1 1/2 cups of water to the bottom of your pressur cooker and place a trivet inside the pot. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil. Place cheesecake into pressure cooker. Lock on lid and close Pressure Valve. Cook at High Pressure for 40 minutes. Allow a 20 minute natural release. After all pressure has been released, open pressure cooker and leave the cake in the cooker. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated. Sour Cream Layer Whisk together the sour cream and sugar and then spread on the hot cheesecake. Let cool inside the pressure cooker for at least one hour. Tightly cover and place in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator. Note: the gentler that you treat the ingredients, the denser the cake will be. If you want a creamier cheesecake whip the cream cheese sugar and sour cream together, but never whip in the eggs. This will cause air bubbles in the cake that you do not want! As I said, I took the procedure and most of the recipe from this website: https://thisoldgal.com/pressure-cooker-new-york-cheesecake/ and it is well worth reading her instructions and tips at this site: https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/

I simply typed in "Basque Burnt Cheesecake" I did the same thing and read several of the recipes. If I were to make it, This is the one that I would try. First, it is the perfect size for my family and second, the author seems to have thoroughly tested and researched the recipe and ingredients. I'm not sure if I will make it because I really like the one that I make in my instant pot. But, it does sound good.

No, I lived there for a short time in the early 70s. It was the same year that their favorite son, Evel Knievel, fell in the Snake River. Also, it was the same time that the mine started to devour and destroy old time downtown Butte. I would have loved to have seen Butte in the sixties before they destroyed it. With all the different ethnic groups, Butte had a fantastic food history. When @Margaret Pilgrim mentioned Butte diner food, it made me remember the hundred-year-old diner downtown that had the ratty old wolverine in the window. Her hot beef sandwich looked just like theirs.

Thank you for this recipe. The pastry really sounds good. Unfortunately, I have never seen a rutabaga in Costa Rica so I have to substitute carrots. Good, but just doesn't have quite the right taste. Also, the beef here just isn't right for pasties. I have to pre cook it or sometimes I have even opted for ground beef. In Butte, Montana, they make pasties like a round ball, almost like a Chinese bao. No need to apologize for your gravy, it sounds like it has a lot of layers of good flavor. Some shortcuts are surprisingly good . Years ago, a chef, that I worked for, taught me his secret for quick au jus. It was water, good bouillon powder, soy sauce and granulated garlic.

What are the red specks in the top picture? By the way, it looks delicious.