I usually make only sweet pancakes, not savory. I make them 1/2 whole wheat and throw in some walnuts and sometimes some flax seed if I have it.
The savory pancake idea sounds interesting, but not with tuna.
I want to start making my own vinegar. Most of what I find here in Costa Rica is synthetic (with artificial color if it is dark). You can find sushi vinegar, pasteurized cider vinegar and an insipid red-wine vinegar in the stores here.
I am interested in making red wine vinegar. I have read...
I just made a banana bread. Added some grated mandarin peel. Was really great with cream cheese. You can't find banana bread here and usually the cakes are either too dry or greasy. There are a lot of bakeries I avoid.
Getting a quality yeast here is difficult for making raised breads...
That's the recipe for ceviche, but instead of lemon or lime, it uses vinegar (vinegreta).
Here in Costa Rica, it is a bar food, perhaps it still functions as a picker-upper as well without the pharmaceuticals! A little reggaeton helps as well.
Whenever a jar lid pops, that is trouble. Ditch it. Don't take a chance with it.
You may have not of removed all of the air bubbles in the jars before you put the lid on and either put in a boiling water bath or a pressure cooker. (Usually people use a boiling water bath for chutney).