1,000,000 Post Thread

[Frood]

They do disappear but in a creamy soup (butter, olive oil, dairy creams), it doesn’t matter everything pulverizes.

 

[MANCID RILKO]

Onions

 

[Frood]

Nice

 

[MANCID RILKO]

that's winter soup, it's cold here and I'm hitting the market tomorrow

 

[Frood]

Sounds like a stew

 

[MANCID RILKO]

yeah

 

[MANCID RILKO]

this is also great for winter here

 

[MANCID RILKO]

it's canjica with pork ribs

 

[Frood]

Yellow lentils with a ham bone or ham hock?

 

[Jack]

looks delicious

 

[Frood]

Or is that corn?

 

[MANCID RILKO]

-it's corn

 

[Frood]

It does, Jack.

 

[MANCID RILKO]

but it's thick ground

 

[MANCID RILKO]

If I'm not mistaken they use it for couscous too

 

[Frood]

Interesting, Rancid. I believe I've seen that before in our imports sections of supermarkets.

 

[Frood]

A form of... alternative

 

[MANCID RILKO]

The canjiquinha is absolutely delicious, I mean, it could be a bit of an acquire taste, but I think it's the kind of food it's easy to like

 

[MANCID RILKO]

With pork ribs, you can't go wrong

 

[Frood]

Ive screencapped this and am looking up recipes

 

[Frood]

Oh, hominy... that's the yellow stuff.

 

[Frood]

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[MANCID RILKO]

Dude, we have hominy here too, I've seen that word before

 

[MANCID RILKO]

But you see, hominy we use for sweet canjica, it's a typical food here, especially in country celebrations, it's considered a party food

 

[MANCID RILKO]

you see canjiquinha is the corn, canjica, the hominy

 

[The Prowler]

Have you been taking lesson from @The Prowler ?

Poast receipts!

She has a lot to learn.

 

[Frood]

I meant I've seen bags of dried hominy in the foreign import foods sections at grocery stores.

 

[Frood]

Typically yellow

 

[MANCID RILKO]

what about white?

 

[MANCID RILKO]

the stuff that's white and a bit larger is the one we use for sweet canjica