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CRgirl

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About CRgirl

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  1. Definitely! However, they will mail it with a tracking number. Anything that has a tracking number, Aerocasillas treats it like a PACKAGE, regardless of the fact that it's an envelope. We learned this the hard way when we had our bank send replacement credit cards. It ended up costing us over $16 to retrieve our cards from Aerocasillas! Much better to pay $1.50 to retrieve simply "correspondence". To prevent damage, I have my son send it inside a cheap greeting card.
  2. I'm not going to beat this dead horse, but I will throw a saddle on him... I'm one of the folks that continues to pay the $25 quarterly to keep my ATT go-phone number. The day before I fly out of Costa Rica, I call ATT and change my plan to a $45 GoPhone data plan, so I can keep data on my iPhone. I have them put an automatic service change in the system so that it goes back to the $25 quarterly after my return date. Works like a charm. The only thing I would add is that, should I ever stop doing that and just buy a new SIM/phone number each trip, I would have the SIM shipped to my son, and then have him mail it to my Aerocasillas address in time to reach me before my trip. That way, I can switch out the chip while on the plane and have instant phone and internet upon landing. This is especially good if you have a layover and want "free" internet and email while waiting.
  3. There are various sea salts available here. I saw several at AutoMercado in Multiplaza last week but don't remember the names. Here at the beach I can easily find Roland brand, but too expensive. Because I won't buy it, I've never noticed if it's flouridated but I'll check next time I'm in the store. A few weeks ago we bought 450 g of Sal Marina "La Serenita" brand at a specialty store "Lotus" in San Isidro de General. It was only 850 colones and the bag says "con un alto contenido de yodo natural", translated: with a high content of natural iodine. But NO flouride!!! However, it's fine grained, not coarse. There's a telefax number on the front label, 2298-2420 if you want to fax and find where they sell it. The crema dulce is hit and miss. I've found that if you chill it and the bowl, it whips up really fast. Overbeat and you have butter...
  4. I didn't know that, Darlene! Back in the states we used sea salt, but it's so expensive here. I guess it's one of those things that I'll have to mule back from the States or ask visitors to bring. Do you buy the Celtic Sea Salt here in CR???
  5. A bit off topic, but have you noticed that all the commonly sold salt here has iodine AND flouride? More than a few people have told me that the flouride is there to dumb-down the population and keep them servient. Not being much of a consipiracy buff, I pooh-pooh the notion. But I looked it up and it can have that effect. Personally, I think it's the government's attempt to provide flouride to the kids because there is no flouridated water supply. We have switched over to a sea salt to escape. Opinions???
  6. Ohh, toffee bar cookies!!! Yum! I have noticed the coarseness of the white sugar, so I whiz it in the magic bullet when I'm looking for something finer (or to make powdered sugar). It doesn't really bother me anymore, except when I use it in drinks, so I make simple syrup for that. I'm so jealous of you all that have Auto Mercado handy! Where we live the best we can hope for is Maxi Pali. The last bag of Gold Medal flour I bought there a week ago had weevils in it when I opened it yesterday - and it was kept unopened in a big tupperware! Hubby said, can't you just sift them out??? Eeeewwww! He would NEVER have said that in California!!! Ok, don't want to sound like a total grouch. I must say we eat REALLY well here, and the plusses far outweigh the minuses.
  7. WOW!!! You guys ROCK!!! So many great answers, I'll have to give them all a try till I find the right thing. I especially like the suggestion about moving the rack up a notch - you're right, my bread baking requires center rack. Right now, we have an osso bucco in the oven, but I'll try my leftover cookie dough right after that... Thanks all for your great suggestions and tips. I love that mile long name on that cookbook!
  8. Thanks Julie! I actually DO have two oven thermometers in there! One purchased in the States and one purchased here (interestingly, they agree on the temp!). I read somewhere that margarine instead of butter would help, but I've tasted two different brands of stick margarine here - Numar and Mazola - and I just can't make myself bake with them. I think they're one ingredient away from being plastic... but seem to be what most Ticos use. Well, I'll try a few more times, but am beginning to think I'd better stick to bars. Cookie bars, I mean - although not being able to make my trusty Toll-house cookies could send me to one of those other bars!
  9. Hi all! I've been on a baking kick lately and have done really well with breads, both sweet and savory. That's the good news... But this week I started with some cookies and both have been failures. They spread all over the sheet so that I end up with one cookie-sheet sized cookie! Tastes good, but looks awful! I'm thinking that it might have something to do with my oven not keeping a consistent temperature (they don't seem to like to use insulation here on fridges and ovens ), or maybe the ingredients (is it the butter???), or perhaps the humidity/heat . One batch was done in our outdoor stove, and tonight's experiment was indoors in the toaster oven. We live in the southern Pacific zone, but the house is about 800 ft. elevation and 1/2 km from the ocean. I kept the dough in the fridge until right before baking. I have no problems with pie crusts or shortbread cookie bars. Any ideas? Thanks for any tips!
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