Lincsong
I'll Lock Up
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Oh, I forgot that when in Hawaii; pork lau lau, (pork steamed in ti leaves) and manapua (chinese char siu bao).
Panamabob said:Piura, Peru: Anticuchos- A marinated beef heart grilled on a stick. The wood that was used on the grills was smoky. The ladies fanned the wood so fast it made you laugh.
Arequipa, Peru: Lomo Saltado (beef loin, french fries, tomotoes, onions and rice) and Cola Escocesa.. Pisco sour.
Montecristi, Ecuador: Seco de carne: Beef stew in a chili/tomato sauce, rice, fresh squeezed juice and all the flies you'd care to see.
Quevedo, Ecuador: Fried chicken and french fries with mayo and ketchup, aji de onions and hot peppers, and a really gold Fanta strawberry. Flan that was out of this world. Or Polla de Prisa, a pollo a la brasa from street vendors.
Any real Chinese restaurant in Quevedo, the Chinatown of Ecuador.
Lincsong said:Oh, I forgot that when in Hawaii; pork lau lau, (pork steamed in ti leaves) and manapua (chinese char siu bao).
Mike in Seattle said:Hmmmm - the parsley-vinegar-salt-pepper sauce idea definitely intrigues me - know of any recipes anywhere? Haven't heard of a sauce (or gravy as we'd call it "here in the States) like that before.
Kt Templar said:Salv, I suspect we live quite close to one another I remember you talking about Murrys in Ham... well there is a Manze's in Sutton if that's anywhere near to you and they make a great mug of tea. But London is fish and chips eaten out of newsprint on Richmond Green sharing a few of the chips with the pigeons.
Just mash and liquor! Yep, you missed the pointGOK said:I used to go to Manze's in Walthamstow - I was never impressed! My friend used to sit there with her pie and mash, whilst I had just the mash! LOL! I suspect I may have been missing the point! Good mash though!
I think it was matei who mentioned chestnuts, but next time I'm up that way I'll give 'em a try anyway.GOK said:Salv, there is a seller of chestnuts outside the BM - the nuts are always excellent and inexpensive. And they're great for stuffing in the pockets to keep oneself warm!
If the liquor was to go with eels then I'd agree, but with a minced beef pie I'm not sure it would be such a winning combination.GOK said:That liquor recipe - I'd have thought that using fish stock would be more authentic than chicken. [huh]
PADDY said:...
Gibraltar (UK), So.Spain; Churros, deep fried long pieces of batter in sugar, eaten out of a bag.
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Salv said:Just mash and liquor! Yep, you missed the point
If the liquor was to go with eels then I'd agree, but with a minced beef pie I'm not sure it would be such a winning combination.
Oh lordy, even worse lolGOK said:Even more, given that I didn't have liquor! lol .
GOK said:But I think the stuff they have in the shops is made with eel stock and that gets served with the meat pies. As to whether it works, I couldn't say but that was my reasoning for using fish stock.
Salv said:Oh lordy, even worse lol
Oh, right, sorry, I was being a bit dense there...
I can't use that as an excuse as I worked over the weekend - this is like anybody else's Wednesday as far as I'm concernedGOK said:Noooo, it's Monday - you're allowed to be less than on the ball! lol
Hemingway Jones said:Another one that I will always hold dear to my heart is the Philadelphia Cheesteak, that delicious mix of shaved steak grilled with fried onions and mixed with American cheese and stuffed into a slash made into an Amorosa roll! Unbelievable. Personally, I don't care if they come from Pat's, Gino's, Jim's or Gaetano's; they're all amazing, and they all taste like home.