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Shea

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Everything posted by Shea

  1. Everything I see is flush left, ragged right. Maybe it's your settings somewhere that got changed.
  2. Assuming you are referring to boxed wine, I have friends who could afford good wine who tell me it's actually pretty good. Also, there's a very wide variety of wines available at WalMart and PriceSmart. I don't drink the stuff so I'm just repeating what friends tell me.
  3. I got the old 10,000 colón notes from the ATM at BN a few days ago, mixed in with new bills.
  4. If I were looking for musicians, I would go to places where they are playing professionally (bars) and ask them what the casual music scene is like and how you could be included.
  5. Two questions: What is row garlic? Where would the bottled Mojo be found in the stores? Is it in the spice section or the juice section or somewhere else? Thanks for the recipe. I won't be driving around looking for the fruit but might buy the bottled stuff.
  6. Wow! Thanks for all the good info, Pat! Wish I could stop by and raid your tree, but Atenas is now a long way. I've never seen the Naranja Agria in the stores or ferias, but i have a friend who uses them for something. I just want the good old familiar lime flavor and will look for the Limon Mesino. This has been a big mystery to me and you have helped immensely.
  7. Isn't a Key lime grown mostly in the Florida Keys and the south and having a taste much more acid than the plain ol' limes we can get in the U.S. stores? If so, I wouldn't think you could duplicate it here. I am still unable to identify what is a lime (or lime-like), what is a more lemon-like, and what is an orange here. I buy the imported oranges at Walmart when I want a fresh orange for zest or juice because I know what I am getting, but the lemons and limes are still a puzzle. Besides, I don't want to zest anything that looks like it has a major skin disease. Juice would be nice though, when I need it for a recipe. I don't want to use something that tastes orangy in my guacamole. Can someone give me names of the ones that taste most like limes and lemons that we are familiar with?
  8. Someone told me not to use the zest from the CR limes as it imparts a soapy taste to your dish.
  9. They have it but not the brands we have in the U.S. I think you will have to buy it at a farmacia. I tried at WalMart and they didn't know what I was talking about.
  10. I read the menu and my stomach started growling! I love Thanksgiving dinner. Can't make it to yours, though.
  11. Coming into Alajuela from the airport exit, you will go past Walmart. You will want to be in the left lane at that point, since moving over will be an impossibility. You turn left at KFC, then go 2 or 3 blocks and you'll see it on the left. Open front, pull in parking almost like you're driving into the store. It has a not-very-big sign up high with the name of a popular pet food (I think), but I can't remember which one. And I don't even have a pet! lol
  12. Saving more trees, and creating less waste. What's not to love? I hope they make it online. I, too, subscribed to the TT online version for a few years before moving here. Then I started buying the print version. Loved it, actually.
  13. AHA! That answers the question. Whipping cream always needs to be very cold.
  14. Dana, make sure your crema is very cold. Chill the bowl and beaters in the freezer. It only takes a couple of minutes to whip, so watch it carefully. Add any sugar after it has become quite foamy. I have never had the crema turn to butter unless I wanted it to. If it turns to butter accidentally, make biscuits. Yum! Unsalted butter is a luxury.
  15. I have a stand mixer and it really didn't help a lot in this situation. I have a suggestion: First of all with the white sugar, put it in a food processor to refine it a bit, or maybe you can find the refined white sugar in your supermarket. I think the brand is Maria. Much finer crystals. Then for the brown sugar, take the refined white sugar and add molasses to it. That is exactly how brown sugar (not Tico style) is made. Here are the proportions: 1 pound white sugar to 3 oz. by weight of molasses. Mix in food processor until completely incorporated, scraping down the sides of the bowl if necessary. People tell me that you can find molasses (melaza) at ferias and central mercados. If it works let me know and I might try it myself. lol Just kidding. It should be foolproof. This recipe comes from Alton Brown on the Food Network. It can also be found through Google.
  16. What kind of white sugar and brown sugar are you using? The first time I baked chocolate chip cookies here, I used the regular tico sugars and the cookies were like chewing the beach! That coarse stuff just doesn't dissolve. I now use the refinado sugar, and the U.S.-style brown sugar (available at AutoMercado, I think the brand is Dixie). I also use Gold Medal flour. It's just not worth messing with the unknown brands and risking the loss of your ingredients. My cookies now turn out great. I have an electric range, Magic Chef brand. It stays true to temperature and is well insulated.
  17. We have one BN here in Tibás that opens at 8:30, and one right down the street about 4 blocks that opens at 1:00 p.m. and stays open until 7:00 or so. It would be difficult to say when a particular branch opens.
  18. Man! Reading all this caused my head to spin so fast I snapped my neck! I'll stick to my Mexican Spanish, I think.
  19. When I was a kid in the beach area south of LA, pachuco was a gang member. I've never heard that word used for anything else until now. Another case of Spanish vs. CR Spanish, I guess.
  20. I experience the "ugly American in reverse" thing all the time. I ask the person to speak more slowly but instead they speak just as fast only louder and louder and louder. It's not just the speed, however, it's the fact that they don't really enunciate so I'm hearing abbreviated words. Kinda like acronyms . lol I finally just keep nodding my head, smiling, and thinking to myself "Yeah, yeah, whatever." I don't have much of a problem in Mexico, just here.
  21. Verify the credentials of the person you are dealing with. Get references from people you trust. Beware if the person is too smooth. Pray a lot. Carry a rabbit's foot. lol (Oh,no! Forget the rabbit's foot. That's too gross!) There's really no way you can absolutely protect yourself from an unscrupulous RE agent or anyone else. Just do as much checking as you can and be prepared to be taken once in awhile.
  22. If I were in the market for Real Estate, I would ask to see the cédula of the agent. If he/she were not a permanent resident and free to work, I would not engage their services. I also would spread the word. If it's illegal to work, it's illegal to work! And I wouldn't count on the government not enforcing the laws. They are starting to crack down on many violations that were previously overlooked.
  23. The feria at Atenas usually has pejibayes. On the upper road toward the school there usually is a booth where they sell them cooked. At the lower end of the feria there sometimes is a booth where they sell fresh ones. At least that was my observation last time I was there, almost a year ago. If you're into cooking them yourself you can save a lot of money, but if you only want a small quantity to try them, buy the cooked ones.
  24. The difference between using a gun and using a knife is like the difference between using a remote control for your TV or walking over to the TV and changing the channel. With a gun you don't have to get close to your victim and risk him or her fighting back. Random shootings are rampant, and in many cases it doesn't matter who gets shot. It's done for the joy of pulling the trigger and seeing someone fall to the ground dead. If you are a responsible, sane person who wants A gun for protection or even for responsible target practice, fine. License it. Pass the safety and psychological tests.Get registered. If you feel you need an assault rifle or a whole arsenal, frankly that scares the hell out of me. I don't think I would want to know you.
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