Comments:
| ROHIT <ROHIIT1988 at YAHOO dot CO dot IN> | 2008-10-09 08:06:35 | | HFOIJHOJF |
| Lynsey <mblair at news-herald dot com> | 2011-07-15 19:16:08 | | I have been so bewilreded in the past but now it all makes sense! |
| Tangela <taylorw at arroyoins dot com> | 2011-10-05 20:48:02 | | Could you write about Physics so I can pass Sciecne class? |
| Demarlo <biuro at aeroklub-podkarpacki dot pl> | 2012-09-04 02:02:42 | | I read your post and wished I'd wirtetn it |
| Trudy <wlaudette at ywcasalem dot org> | 2012-09-04 23:33:49 | | Play informative for me, Mr. internet witrer. |
| Franciele <bachonysys at clearwire dot net> | 2012-09-05 01:35:07 | | John / I do not really have aiythnng to add regarding your post. I am a dedicated, mostly black, tea drinker. Here, in the USA, I drink lots of the very strong Irish breakfast type; cut in the traditional Irish fashion with lots of milk. Afterall, I am Irish. But, never sugar. Which puts me in a rare class. Also, I enjoy a good oolong. No cream. Otherwise, I have a number of herbal favorites, with ginger of any kind outranking all else. Ah, ginger with fresh lemon. Sometime ago, I set up a small cooking class which I have been calling Cafe Cocinera. Very similar to yours; at least in name. I try to teach a class of all women how to cook. Almost everything involves family style essential suppers. Men are free to join; but, in this very rural area, we have yet to have a taker. Not even visiting for free food! I never expected that one. Although their wives are good at taking home complete meals. We meet each Sunday at a little cafe that we set up: three tables on the side of the local gas station! We use their huge, commercial deep fryer a lot. It's there for chicken and potatoes; so, I try to get someone to volunteer most days to be the deep fryer chef. However, we must avoid fish or seafood as it flavors the oil. That's too bad. I am trying to get permission to set up our own, much smaller fryer to avoid any potential for conflict.Tonight, I organized a Deep South Supper; to please one of the members who is from there. This is also Kwanza in the USA (a seven day celebration); so, the timing is just right. I did a large pot of the traditional calaloo (also known as gumbo). Green soup/stew using collard greens (= calaloo); kale; and, mustard greens. But, rather than sticking to the green version (the most common), I went with the really filling addition of cubed roots (tubers): potatoes; sweet potatoes and yams. The only seasoning beyond the homemade stock (chicken and salt pork) and vegetables themselves was black pepper (actually, I snuck in a handmade blend of peppers ) and thyme. Also, I downplayed the hot stuff that I typically use as a couple of the members are chilli-phobic. Sigh. Indeed, it is quite the challenge each week to concoct a full, balanced meal that appeals to all and does not violate their many no-nos. The bane of the fun-loving chef: I have a boatload of picky eaters.Thinking of the coming New Year, we made Hoppin' John. Blackeyed peas and rice. Here, I recycled the salt pork that I had first used with chicken to prepare the calaloo broth. This is just one, popular version of peas and rice or beans and rice. Personally, I grew up with Cristianos y Moros. White rice and black beans. And, quite piquant!We had corn bread spinners (dumplings) with the calaloo and more bacony cornbread ( sticks ) on the side (see hush puppies, below). A mixed green salad that included avocados and a Creole vinaigrette. Finally, of course, we had to have sweet potato pie. Except that I went with the Bahian (Brasilian) and Caribbean (Antillean) custard version rather than an actual pie. Very light; so, it went well with having so much heavy stuff. Also, only lightly flavored like pumpkin pie. I had fresh cinnamon and nutmeg available should anyone want to spice it up. But, there were no takers. Everyone was delighted with the wholly unexpected lightness of a potato custard.Our deep fried foods were hush puppies (more corn bread!) and cracklins. In fact, the latter was really chicharone de pollo; made with the skins that I pulled off the chicken that went into the callaloo. And, we washed it all down with hot, mulled apple cider (it's a serious winter here right now in the mountains of the Sierra Nevada). And, tea. Of course. A lucky break in the storm just prior to sunset allowed me to take the ladies out for a brief walk and introduce them to some of the very early greens that are already struggling to come up whenever the snow melts away. The very delicate Miner's lettuce was even in flower despite freezing temperatures and snow.I think that is about it. One of my pleasures here on your posting is in comparing Filipina to Latin American variants of what actually began in many cases as Spanish or Mediterranean dishes. Growing up in San Francisco, I had many opportunities to learn Pinoy cooking; and, I took full advantage of them. Plus, an extended visit to the country back in the 1970s added to my experiences. Alas, here, it all seems so very far away.You have my best wishes for a happy New Year. And, thanks for your great webpage! |
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