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Post by Deleted on Feb 6, 2016 17:52:07 GMT
I just googled "recipes with Barq's" and this immediately came up:
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Post by bixaorellana on Feb 6, 2016 18:26:27 GMT
Nothing? Nothing came up?
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Post by htmb on Feb 6, 2016 19:09:02 GMT
It's a pintrest issue, apparently. Kerouac, do you have a pintrest account? I do not.
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Post by Deleted on Feb 6, 2016 19:15:34 GMT
The link disappeared all by itself, probably out of shame.
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Post by tod2 on Feb 6, 2016 19:32:12 GMT
I thought Dr.Pepper tasted of either bubblegum or toothpaste or both. Which means it must have pepsin as an ingredient. Ugh!!!!! Just the thought.....
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Post by bixaorellana on Feb 6, 2016 19:45:33 GMT
Watch yourself there, Missy ~ Dr. Pepper is nectar of the gods!
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Post by cynthia on Feb 7, 2016 4:04:52 GMT
A very popular variation of the praline bacon, served to great raves in B&B sort of places in the southern U.S., adds just a bit of black pepper and a dash of cayenne, to spice things up a bit. I made it at home a few times, and liked that the spice balanced the sweet nicely, but then quickly tired of it. Regular bacon is just so, so, so good.
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Post by tod2 on Feb 7, 2016 7:09:21 GMT
.....just for you
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Post by tod2 on Nov 27, 2016 17:11:58 GMT
Bixa - I was astounded to read in our Sunday newspaper today - In the Business Report section - that South Africa imports maize! What the heck. Well reading on, (I realise we may be a vast country with miles and miles of farmland) but we have suffered the worst drought in more than 30 years. No water, no crops. So what do we do...import 1.1 Million tons of white maize meal from MEXICO. Now how can Mexico be able to grow their staple food for all their population and still send bucket loads of it to us! They are as arid, if not more so than us. Bixa, can you explain how Mexico does this? Where are all the dark green lush maize crops? Oh, BTBye - we give the yellow maize meal to cattle. Which reminds me that at one time we had not enough white maize so mixed it with yellow to go further. That was all one could buy and get to like otherwise starve. So now, every day our gardener Cyvias, eats the Mexican way
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Post by bixaorellana on Nov 28, 2016 1:39:36 GMT
Tod, I really cannot answer that. I tried looking it up and found that Mexico actually imports corn from the US: Corn is still the most important crop in Mexico, grown on almost sixty percent of its cropland and contributing to just over nine percent of human calorie intake and fourteen percent of protein intake.[3] Central Mexico grows about sixty percent of the country’s corn, almost exclusively in the rainy season from June to October. While self-sufficient in the production for human consumption, half of Mexico’s grain imports are for feed corn for animals. sourceThere is much more to that story, much of it political and tied in with NAFTA. Pressure has been put on Mexico by the US to accept genetically engineered corn and agribusiness methods. However, what has sustained Mexico throughout the centuries is the native corn that is in sync with the weather patterns of this country and that can be grown by the small farmer with low tech methods. Actually, I'd be curious as to what would happen if subsistence farmers in South Africa were given native seedstock from Mexico. www.mcclatchydc.com/news/nation-world/world/article24609829.html
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Post by tod2 on Nov 28, 2016 6:03:28 GMT
Thanks for that Bixa - very interesting reading with lots of links to other information.
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Post by lagatta on Feb 14, 2017 15:53:40 GMT
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Post by bixaorellana on Feb 15, 2017 3:22:54 GMT
Useful ~ thanks! Incidentally, there are quite a few youtube videos on how to pronounce the names of Italian foods.
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Post by lagatta on Feb 15, 2017 3:43:09 GMT
Well, I really have no trouble with that in general, though there are a hell of a lot of dialectal variations, and nobody knows all of them. Remember: rucola vs arugula. The c sound often becomes a g in many southern dialects. And Northeastern loses a lot of double consonants. I'd be lagata, as in Spanish.
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Post by bixaorellana on Feb 15, 2017 3:54:30 GMT
Ha ha ~ I wasn't suggesting those videos for you, but more for people like me!
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Post by fumobici on Feb 15, 2017 18:35:30 GMT
It seems like every Italian city and town has its own dialect, which often the locals chauvinistically insist isn't a dialect, but its own distinct language. Some, like Sicialian, Venatan, or even something more local like Modenese probably even deserve being called such. What this means is that one can be absolutely fluent in standard Italian and almost not be able to understand a word being spoken by Italians in a bar speaking in whatever local dialect. Happily though, unlike in the past, because of radio and TV, today *everybody* can speak and understand standard Italian, even if they choose not to use it.
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Post by Deleted on Feb 15, 2017 18:39:28 GMT
Marmiton is a French site that I consult quite regularly although I don't really follow their recipes. But I check it to make sure I am not forgetting some ingredients for less familiar dishes and also to get an idea of oven times and temperatures when appropriate. www.marmiton.org
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Post by chexbres on Feb 16, 2017 9:10:23 GMT
My mother's mother religiously drank Dr. Pepper at the prescribed hours of "10, 2 and 4 O'clock", as represented by the clock on the bottle. She drank one-third of the bottle at the time. It was generally assumed that Dr. Pepper contained prune juice.
Praline bacon can be good, if very good smoked bacon is used, and not too much sugar. Good thing I can't get "Nueski's" bacon!
My mother's mother also always made pecan pralines with white sugar and Carnation evaporated milk. I prefer using raw sugar, if I make them at all.
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Post by lagatta on Feb 24, 2017 1:30:23 GMT
kerouac, I also look at marmiton, and have done so for years, for much the same reasons as you. I want to make a vaguely authentic Antillais Colombo, and none of the recipes seem particularly appealing. It might just be the lacklustre photos... I did bone and skin some chicken legs (thigh and drumstick); bones and skin are going into the crockpot), and rubbed some colombo spice mix into the flesh as a dry marinade.
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Post by chexbres on Feb 27, 2017 8:41:58 GMT
I buy the quarterly magazine "Regal", which has information about the why's and wherefore's of things. Like how it's useless to marinate meat for longer than a certain period of time, or what happens when you season meat before cooking it. Some of the recipes are good, and there are regional articles about cities I'd like to visit, one day.
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Post by lagatta on Jan 19, 2018 13:51:34 GMT
Here is what looks like an interesting and engaging site on Indonesian and Indo-Dutch cookery, paying homage to an early food writer (and many other things!) of Indonesian and Dutch descent. pisangsusu.com/en/ pisangsusu.com/nl/ In English and in Dutch
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Post by Deleted on Jan 19, 2018 15:39:27 GMT
Great site Lagatta, thank you.
Frustrating that many of the ingredients are not available here.
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Post by lagatta on Jan 19, 2018 16:04:23 GMT
Do you have no Southeast Asian groceries? I doubt that there are many Indonesians in NOLA, but there are certainly Vietnamese in Louisiana. Some may carry products from other Southeast Asian countries. How about Filipinos? Neither would have everything, but it is fine to think of substitutions.
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Post by kerouac2 on Jan 11, 2019 20:49:47 GMT
I don't know if it has already been mentioned here, but Marmiton is the collaborative recipe site that is #1 in France. "Unfortunately" (?), it is only in French, but Google Translate can get most non-French speakers over most of the hurdles. One thing I like about the site is that it proposes multiple variations on recipes, which are then voted upon by other site users. When I want to try something new, I rarely try the #1 recipe but look for one with the ingredients (or ingredient proportions) that correspond the closest to my own tastes. For example, the more onions, the more garlic, the more shrimp or crab, the better the recipe as far as I am concerned. www.marmiton.org/
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Post by lagatta on Jan 12, 2019 2:59:45 GMT
Oh, I'd do that too. I bought an Indonesian sambal terasi (with fermented shrimp or something of that sort). I'd also mention ginger or galangal. Recently I've been buying an organic ginger that is almost as hot as galangal, and fresher than the galangal we can get here.
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Post by lagatta on Mar 24, 2020 2:50:34 GMT
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Post by bixaorellana on Mar 24, 2020 3:23:04 GMT
That is a lovely site, LaGatta -- very inspiring.
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Post by lagatta on Mar 24, 2020 15:36:23 GMT
I bought a bottle of that fish sauce. It was about $4 Cdn. A little more expensive than the cheapest ones, but MUCH better, nice clean anchovy flavour. And much cheaper than Red Boat. I made a grated carrot salad with finely cut green onions, fresh organic ginger, lime juice and the fish sauce. Oh, and a tiny bit of chili garlic sauce. I have a little gadget from Thailand espressly made to cut the fine strips of carrot.
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Post by kerouac2 on Mar 24, 2020 16:21:20 GMT
I am currently using the usual Vietnamese nuoc mam, not premium at all, but I have switched to Filipino soy sauce for the moment.
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Post by lagatta on Mar 24, 2020 17:45:10 GMT
How is it different from Chinese or from Japanese soya sauce? Is it sweet like Indonesian soya sauce?
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