Page 2 of 3

Re: Peanut Halva ~ Makes Life Sweeter

Posted: Tue Jul 14, 2020 11:45 am
by tiagoabner
This topic is like reading the mumblings of a mad man. This is only "Food in Chile" in terms of it being foreign food being cooked in Chile.

Re: Peanut Halva ~ Makes Life Sweeter

Posted: Tue Jul 14, 2020 12:35 pm
by Rhodolite
I find that (my) life in Chile is all about substitutions or doing without. This is sounding like...ground peanut brittle...I'm curious about the rest of the process and the end result.

Re: Peanut Halva ~ Makes Life Sweeter

Posted: Tue Jul 14, 2020 2:18 pm
by RuneTheChookcha
tiagoabner wrote:
Tue Jul 14, 2020 11:45 am
This topic is like reading the mumblings of a mad man. This is only "Food in Chile" in terms of it being foreign food being cooked in Chile.
There is a "report this post" button in the upper-right corner, if you could please do me a favour, and press it -- to report the violation of the policy to the forum authorities. It sometimes helps to restore the proper law and order, which are obviously missing here.

Re: Peanut Halva ~ Makes Life Sweeter

Posted: Tue Jul 14, 2020 2:21 pm
by RuneTheChookcha
Rhodolite wrote:
Tue Jul 14, 2020 12:35 pm
I find that (my) life in Chile is all about substitutions or doing without...
I am about to rename the topic to "creative cooking" and invite people to share their culinary experience here.

Re: Peanut Halva ~ Makes Life Sweeter

Posted: Tue Jul 14, 2020 2:35 pm
by RuneTheChookcha
Rhodolite wrote:
Tue Jul 14, 2020 12:35 pm
...I'm curious about the rest of the process and the end result.
It will follow, sooner or later...

Meanwhile, here is yet another application of the cast iron pan:
09.jpg
09.jpg (148.48 KiB) Viewed 550 times
Sourdough rye bread (so called), but it is fried (not baked), I brew it using only oatmeal (harina de avena) starter.

Re: Peanut Halva ~ Makes Life Sweeter

Posted: Tue Jul 14, 2020 3:16 pm
by tiagoabner
RuneTheChookcha wrote:
Tue Jul 14, 2020 2:18 pm
tiagoabner wrote:
Tue Jul 14, 2020 11:45 am
This topic is like reading the mumblings of a mad man. This is only "Food in Chile" in terms of it being foreign food being cooked in Chile.
There is a "report this post" button in the upper-right corner, if you could please do me a favour, and press it -- to report the violation of the policy to the forum authorities. It sometimes helps to restore the proper law and order, which are obviously missing here.
I really hope you can find the help you need, as unlikely as it may be.

On a side note, thanks for pointing the "Report" button. I actually never needed to use it before, and I'm not even sure if Admin will care, but I'll give it a shot.

Re: Creative Cooking ~ Sharing Our Experience

Posted: Tue Jul 14, 2020 3:56 pm
by RuneTheChookcha
Frying the peanuts, and boiling the syrup at the same time:
10.jpg
10.jpg (113.06 KiB) Viewed 536 times
11.jpg
11.jpg (155.78 KiB) Viewed 536 times
The end product (still hot, and still as a single piece):
12.jpg
12.jpg (198.14 KiB) Viewed 536 times

Re: Creative Cooking ~ Sharing Our Experience

Posted: Tue Jul 14, 2020 3:59 pm
by RuneTheChookcha
The following pictures demonstrate the texture and plasticity (while still very hot -- take care of your fingertips):
13.jpg
13.jpg (139.15 KiB) Viewed 535 times
14.jpg
14.jpg (112.83 KiB) Viewed 535 times
15.jpg
15.jpg (166.16 KiB) Viewed 535 times
* * *

Please share something yours!..

Re: Creative Cooking ~ Sharing Our Experience

Posted: Tue Jul 14, 2020 7:49 pm
by FrankPintor
Looks crunchier than I expected, I was thinking it would be more like the “Mantecol” sold here.

This is nothing to do with halva, but some time ago I followed this page: https://instagram.com/begyaramanci?igshid=ylzak5gpu2xg it’s all about pickles but since I don’t speak a word of Turkish I just look at the pictures. Since Rune has actually bought pots and pans in Turkey he might have better luck than me.

Re: Creative Cooking ~ Sharing Our Experience

Posted: Tue Jul 14, 2020 11:11 pm
by RuneTheChookcha
FrankPintor wrote:
Tue Jul 14, 2020 7:49 pm
Looks crunchier than I expected...
Yes, and we have at least 3 variables to control the final outcome.

* Fine or coarse grind (today's case is somewhere in the middle). To be closer to halva: we must try to make the finest
grind possible. This can be achieved when we use sunflower seeds (only), and they have to be very well roasted.

* The quantity of syrup, and the type of sugar: the crunchier product will be with beetroot (not cane) sugar, it may be Chilean one, so the caramel will have darker colour, and sometimes it can be as hard and as sharp as glass. You may even damage your hands if you will cut it in pieces barehanded after it cools down. If we use cane sugar, and if we don't wait until our syrup becomes golden, using it while still white, this gives you a very different family of products.

* The quantity of oil (if any).

And you may experiment adding several drops of lemon juice into the syrup while boiling, drop by drop, the crunchiness may be completely lost, and you will risk to have something that will thoroughly stick to your teeth -- forever.

Re: Creative Cooking ~ Sharing Our Experience

Posted: Thu Jul 16, 2020 1:35 pm
by RuneTheChookcha
Everyone knows how to make your rice yellow or red, do you know how to make it deep purple?
16.jpg
Each one can name all of the 16 items shown on the above picture, right?

Re: Creative Cooking ~ Sharing Our Experience

Posted: Thu Jul 16, 2020 8:42 pm
by nwdiver
RuneTheChookcha wrote:
Thu Jul 16, 2020 1:35 pm
Everyone knows how to make your rice yellow or red, do you know how to make it deep purple?

16.jpg

Each one can name all of the 16 items shown on the above picture, right?
Buy Thai black rice, it’s deep indigo.....