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Posts by JayCobb1045

As a home cook, I have developed a system that is a sort of hybrid of the approaches mentioned so far in this thread.  Whenever I'm making a dish for the very first time, I research several recipes for the same dish to get a feel for what is going on in the dish.  Then I pick just one recipe from a trusted source.  Then I do follow it to the letter, but just the very first time.  I find that doing so gives me a baseline of what at least one person thinks the "standard" is...
@lattegal The mere fact that such an incredible journey of pizza variety is even an option is reason alone for me to return to Buenos Aires!  Forget the delicious beef, the incredible wine, the people, the culture, the music - I'm going for the combination pizza!! And, of course, the provoleta.
@French Fries That's the exact stuff, down to the brand and the funny quirk of listing three different names on the bag, that I use!  You're right, you can find that in many "international" sections of large American supermarkets or certainly in almost any Latin American market.  
I always thought yuca flour was used even in Brazilian cuisine - what is it traditionally made with?
Well, I'm not so sure if it can be considered "typical" Ecuadorian, but there sure are a lot of those shops!  You know what they say - imitation is the sincerest form of flattery!
Pan de yuca!  Not the healthiest choice, but such a delicious snack in the morning with a hot cup of coffee!  I believe these are of Brazilian origin, but in the last several years lots of little shops have popped up around Ecuador selling these along with various flavors of yogurt (the drinkable kind, not like the kind we see here in the states).     Yuca flour (also called yuca starch), with a little baking powder and salt.   Lots of shredded cheese.  I use a...
Hmmmm, I want to say nam sod but the green beans are throwing me off.
I was home to visit my folks this weekend and my mom and I made fanesca.  This is an Ecaudorian soup/stew traditionally eaten only during holy week.  I wasn't going to be home during holy week, and it is Lent, so I felt justified preparing and eating this dish a few weeks early.  Also, it's delicious and I couldn't resist.     Each household has its own twist on it, but the basic components are a variety of grains and legumes, peanuts/peanut butter, and salt cod (can't...
Hmmm, could it be pork shoulder or pork meatball banh mi??
Oh, one more thing.  The Chilean sandwiches that Phatch posted are excellent!  There used to be (Google just informed me that it has since closed) a sandwich shop in Boston called Chacarero which served these sandwiches.  I'm not sure if there was anything else on the menu, but there may as well not have been.  This place had lines around the block during lunchtime on a weekday, all clamoring for one of these sandwiches.  It was so good that a few places tried to rip them...
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