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markosherrera 
Forum Senior Member 
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
 Posted: March 06 2008 at 22:43 |
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Irrelevant?..If you want to know how is a pabellon criollo or arepa ..nothing better than a photo....
now a recipe of cocada=
Vodka ..120 cc
coconut water..100cc
condensed milk..1 spoon
Powder milk...2 spoons
Sugar.......1 spoon
Ice
Mix all and serve ..decorate with petals of Flowers
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Hi progmaniacs of all the world
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markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: March 08 2008 at 11:39 |
Spaghetti ....or in spanish espagueti
Meatball soup
IngredientsPreparationCook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.Combine 2 teaspoons cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs. Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered, over medium heat 20 minutes or until potato is tender. Yield6 servings (serving size: 1 2/3 cups) |
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Hi progmaniacs of all the world
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E-Dub
Special Collaborator 
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: March 09 2008 at 21:40 |
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^^I may have to try this one!!!!
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markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: March 09 2008 at 23:42 |
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Venezuelan Ham Bread
I included the recipe in an other post,but look the photo and imagine how delicious is
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Hi progmaniacs of all the world
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: March 16 2008 at 12:38 |
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The mother-in-law is in town; but, I'm going to do an Irish Beef & Guinness Stew for St. Patrick's Day tomorrow.
Speaking of which, our Pastor gave background information on the life of Patrick. Makes me a bit sad to think people use it as an excuse to go out and get drunk out of their minds considering what the man went through. E |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: March 16 2008 at 14:10 |
Well, Eric, if you think of what Christmas has become in Western countries, you shouldn't be surprised at all  ... |
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: March 16 2008 at 21:07 |
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I thought it was on a global scale. Not positive, though.
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: March 17 2008 at 20:16 |
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Corned beef, potatoes, and carrots for St. Patrick's day - with a technique to make it more palatable for my wife: we glaze the beef after boiling it with a 1-1 brown sugar and dijon mustard and bake for an additional 15 min. Washed down with some Harp lager.
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: March 18 2008 at 04:23 |
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Easter drawing near... This year I'll spend it at home alone
 , but I might decide to cook something nice for myself as well. Not being a big lamb eater, I may go for something different, like a nice baked pasta dish. I really have no taste for cooking just for myself these days, though I used to do it all the time in the past. Hopefully, this is the last year I'll have to spend a holiday on my own.
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65696 |
Posted: March 18 2008 at 18:55 |
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I know what you mean about cooking for others, it's rewarding (not unlike writing a good review)...
St. Patty's Day just passed and it made me want to make a corned beef & cabbage as well.. never tried it but if I can find some good corned beef (I'm not gonna corn my own beef.. if you'll pardon the pun) I think the rest is just coarsely chopped onions, cabbage, carrots and potatoes in a big pot with plenty of good beer ..anyone made it before? Edited by Atavachron - March 18 2008 at 20:06 |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: March 18 2008 at 19:19 |
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Eh? What's with all this corned beef on St. Patrick's Day? Salt Beef doesn't strike me as a particularly Irish meat and I don't recall ever seeing it on the menu in Ireland, it must be one of those peculiarly American traditions.
I wouldn't add the cabbage to the pot until the last 20 minutes of cooking or it will over-cook and go pale and insipid (I'd probably not use beer either with salt beef, just water).
I tried corning my own beef once, but couldn't get hold of any salt-petre so the final colour was most unappetising, unless you can get some, don't bother trying.
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What?
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65696 |
Posted: March 18 2008 at 19:28 |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: March 18 2008 at 19:39 |
It is, in fact, precisely that - a tradition among Irish-Americans. The corned beef idea was taken from their Jewish neighbors, most likely in New York. |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: March 18 2008 at 19:49 |
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^ I thought it might be, the only meats we in the UK preserve in salt is pork - I would imagine that the traditional Irish fare would have been boiled bacon and cabbage, and early US settlers just adapted the recipe to a more readily available salted meat.
I do love real corned beef but it's not easy to find in the UK - the stuff we get here comes in trapeziod tins and is only good for sandwiches and hash.
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What?
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: March 18 2008 at 19:59 |
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Hmmm.... just noticed an ad from our local butcher. He is promoting lamb, I may get around to trying Dean's recipe this weekend or next.
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: March 18 2008 at 20:09 |
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^ I think there is a step missing from my recipe where you sear the meat on a skillet to give it colour and to seal it before adding it to the veg and putting it in the oven.
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What?
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65696 |
Posted: March 18 2008 at 20:13 |
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as cured meats go, my favorite is pastrami but try finding *really* good, fatty, moist, properly cut pastrami anywhere but NYC, Chicago, Philly and a few other meat-loving towns.. shame
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: March 18 2008 at 21:21 |
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Oh man, nice big hot pastrami sandwich on rye....* drool *
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65696 |
Posted: March 19 2008 at 01:22 |
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you're not kiddin, with some good mustard and a pickle on the side.. best thing in the world
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Man Erg
Special Collaborator
Honorary Collaborator Joined: August 26 2004 Location: Isle of Lucy Status: Offline Points: 7456 |
Posted: March 19 2008 at 01:26 |
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That does it.I know what I'm going to have for lunch today.A hot salt-beef on rye with a pickle and mustard.Six hours to go.
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Do 'The Stanley' otherwise I'll thrash you with some rhubarb. |
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