Mr Brad Pitt
Full Member
Social Retard Spreading Sh.i.t
Posts: 467
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Post by Mr Brad Pitt on Jan 28, 2008 20:38:40 GMT -5
Judging people by their sig, how superficial ;D
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Post by SecretAsianMan on Feb 4, 2008 19:00:09 GMT -5
^Well, if you don't like chicharrón (also a popular polutan dish), then I suspect that deep-fried intestine won't be up your alley either. Actually, I don't eat these foods frequently -- I don't particularly care for fatty foods, but I don't hate these either. However, there are plenty of times when I'm in the Pinas hanging out and drinking somewhere, where someone at the table orders some. I used to eat amaranth in the summer in the U.S., when I could just go to my backyard and collect it (they're weeds around where I lived). Local folk called it pigweed. I cook it with mung beans and malabar spinach or in stews. Edit: Do you mean the leaves or the grain? I've only eaten the leaves -- they're a vegetable used in native Filipino dishes.
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Post by Altan on Feb 5, 2008 9:07:44 GMT -5
Everyone should try Lupini Beans. Takes a week or a couple of weeks to make. Very popular in the Mediterrean and the Middle East. Lupini is the Italian name. Making some right now. Started a day and a half ago. If not cooked right or washed for a couple of weeks there is a cumulative poison in the beans and it is very bitterly disgusting. The poison goes away by the extensive washing. A lot of fun. Two more weeks till I eat! Here's a picture of that famous European Edible Boletus Edulis'.... cousin... Boletus Santanas I found in the woods yesterday. Don't eat this wicked, crazy guy. A bad cousin of Boletus Edulis
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Post by juancarlos on Feb 5, 2008 9:29:13 GMT -5
The cheesecake in your other post absolutely looked delicious. Can't honestly say that I tried the cheesecake (it's probably not much different than what you'd get in the U.S.). The sans rival and ensaymadas were quite good though. BTW, have you had the classic torta de los reyes, which is a lot like sans rival but with layers of chocolate? I've heard that even some of the local chains carry it (e.g., the Aristocrat Bakeshops). Dilis -- another example of something that you can't find at my parents' house. Actually, I've eaten them pan-fried -- they are pretty good when prepared that way. BTW, I've noticed that some of the oriental food markets in the U.S. have started carrying tawilis in the freezer section. The most famous variety are from Lake Taal, which is a volcano lake in the Philippines. I eat that whenever I'm in Tagaytay. I think that the last time I had them was on my way back from the Highlands last year -- we stopped at the Taal Vista for their brunch buffet. The only dried seafood that my parents usually eat is dried, salt cod ( bacalao). I think that I spotted some in their fridge the last time I checked. They prepare it through a combination of soaking and blanching in milk to take out the strong flavor before cooking with it. I like champorado too. A long time ago, I saw " champurrado" at a Mexican restaurant and ordered it. What I got was a cup of hot chocolate ( tsokolate-eh, as we call it) with churros. How confusing. ...Getting back to strange cuisine, fried pig intestines (chitlin's, for you Americans down South) is a popular finger food/appetizer ( polutan) eaten with beer in some parts of the Philippines. I eat it too. Oh, I've heard of "torta de los reyes", but I'm not sure if I've ever tried it. I'll see if they have it available at a Spanish restaurant here. The weird thing is that Chicago has a large Filipino community, but I haven't seen any genuine Pinoy restaurant here. So, whenever I crave Pinoy food, I end up eating at Thai restaurants. I used to eat chicharon, but not anymore cos it's unhealthy, plus I don't drink anyways. Champorado is good only if my grandmama makes it. Lol. Have you ever tried the fresh bamboo shoots as entree? I forgot what it's called. Then there's the sprouted mongo beans. Now, these are the healthy stuff.
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Post by Altan on Feb 12, 2008 1:14:48 GMT -5
I'll have to post this Thai canned Puffballs Nutritional Information Label...it says 97% Iron. If that is correct I'll be eating Iron balls.
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Post by Altan on Feb 20, 2008 14:15:31 GMT -5
Everyone should try Lupini Beans. Takes a week or a couple of weeks to make. Very popular in the Mediterrean and the Middle East. Lupini is the Italian name. Making some right now. Started a day and a half ago. If not cooked right or washed for a couple of weeks there is a cumulative poison in the beans and it is very bitterly disgusting. The poison goes away by the extensive washing. A lot of fun. Two more weeks till I eat! Here's a picture of that famous European Edible Boletus Edulis'.... cousin... Boletus Santanas I found in the woods yesterday. Don't eat this wicked, crazy guy. A bad cousin of Boletus Edulis Just finished Lupini Bean preparation..they have been soaking and cooking for over two weeks. Pretty tasty...now they are truly edible... Wrong ID on the Bolete above earlier...its somewhat edible after boiling a little to take out some of the bitters...it is not a Boletus Santanas but a Boletus Dryophilus found in California Oak Forests.
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Post by juancarlos on Feb 21, 2008 9:28:05 GMT -5
I've eaten this in the States before but don't know where I can find it again. It's called Malunggay. I thought it was called balunggay. ;D That's very healthy food. Reminds me of my boss after she came back from Manila ... she proudly announced that she had "calabanjee juice". And I thought ... "what on earth was that?". Then it dawned on me ... she was talking about "calamansi juice", which is similar to orange juice. Lol.
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Post by avax on Feb 23, 2008 12:05:30 GMT -5
That picture is kalamansi. I'm not sure if that was your question. Hm..why just vietnamese? filipinos and all manner of SEA tropical scurrying buggers drink kalamansi and sugar cane. Used in lots of drinks. I don't like pure sugar cane as it sometimes has the flavour of an unripe/green banana. Unfortunately it makes me gag. But I like when they mix it up. I think they also have kalamansi in micronesia (samoa etc) and hawaii, but not sure how they eat it.
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Post by avax on Feb 23, 2008 12:28:54 GMT -5
Oh okay. I couldn't tell you about the vietnamese stores in n america or europe. SEAs call it kalamansi, at least I've usually only heard it called kalamansi. A PLANT! Ambrosia. I have also wanted to buy a little orange plant but am waiting for the right time. A plant is a wonderful thing. But patience is key.
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Post by avax on Feb 24, 2008 16:57:38 GMT -5
Hi. I love coconut. None of the preserved shaved stuff. The real chunks that you grate like cheese. Or fresh.
Interesting. Not had 'ambrosia' the food before. What is the white in the bowl? is that marshmallow or whipped creme?
Anyone likes coconut and kueh, chow on some 'pulut'. It just means balled white sticky sweet rice, made sticky with coconut milk, rolled in lots of coconut shavings, and served with thick black sauce (palm sugar!) . The sauce is called gula malaka. Gula malaka translated is sugar from Malacca. Sip with ice cold pina colada. Or cold water - you're gonna need it with the sweetness. Nonyas are infamous for their sweettooth and unfortunately, bad cases of diabetes. I remember some old aunts had their feet missing. Ah but all for the love of FOOOOOD. OLA!
^That is a mixed dish by the way, traditional peranakan dessert (chinese + malay), or 'nonya'.
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Post by Altan on Mar 6, 2008 9:22:46 GMT -5
^Supposedly better made from scratch. Still eating them...I made a lot! I could send you some.....I made too much! They actually get better with time...and they turn really yellow. They are pretty interesting to make.....I had a lot of fun...for two and a half weeks! Just don't eat them when they are still white, skinny , and unagreeable.
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Post by Altan on Apr 17, 2008 23:53:11 GMT -5
Today I found....something I have been looking for for awhile! Mexican/Mayan Grasshoppers indigenious food from Mexico. I have been trying this Oaxacan restaurant here in the Central Valley for three weeks. Trying all their "Indigenious Foods," and today I went in there after trying a bunch of dishes and looked in the refigerated section and I said "What is this?" They answered to my delight "Chapolines." I bought a bag of the traditional Mayan curiosity. A bag of Mexican Grasshoppers. I hope it is tasty.
Greeeat place....learning more of Native America!
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Post by Ave` on Apr 18, 2008 0:06:45 GMT -5
Love my fried banana with tea.
Never realised untill my friend told me its so weird to fry fruit. *shrugs
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Post by Altan on Apr 18, 2008 0:10:12 GMT -5
These Chapolines are really tasty. Nothing like a bag full of grasshoppers to end the night. They sure have some weird looking tails.
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Post by clara on Apr 20, 2008 18:08:33 GMT -5
In England we have this great chef called Heston Blumenthal, he calls his cooking style "Molecular Gastronomy" which uses a scientific approach to creating the best flavours from the strangest combinations of ingredients. My friends and I ate at his restaurant before Christmas and tried stuff like snail porridge, bacon and egg ice cream and licorice poached salmon. It does sound bizarre and rather disgusting to the squeamish, fussy foodies, but something about those combinations just worked and I'd say it was well worth the hundred-odd pounds we parted with that day.
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