Creative Cooking ~ Sharing Our Experience
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- tiagoabner
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Re: Peanut Halva ~ Makes Life Sweeter
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.
I'm NOT your lawyer, accountant or financial planner. All information at this post should be considered for your entertainment only. Consult a professional before making a decision regarding whatever topic was mentioned in this post.
Re: Peanut Halva ~ Makes Life Sweeter
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.
- RuneTheChookcha
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Re: Peanut Halva ~ Makes Life Sweeter
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.tiagoabner wrote: ↑Tue Jul 14, 2020 11:45 amThis 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.
- RuneTheChookcha
- Rank: Chile Forum Citizen
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- RuneTheChookcha
- Rank: Chile Forum Citizen
- Posts: 2167
- Joined: Thu Aug 07, 2008 3:02 pm
- Location: Valparaíso
Re: Peanut Halva ~ Makes Life Sweeter
It will follow, sooner or later...
Meanwhile, here is yet another application of the cast iron pan:
Sourdough rye bread (so called), but it is fried (not baked), I brew it using only oatmeal (harina de avena) starter.
- tiagoabner
- Rank: Chile Forum Citizen
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Re: Peanut Halva ~ Makes Life Sweeter
I really hope you can find the help you need, as unlikely as it may be.RuneTheChookcha wrote: ↑Tue Jul 14, 2020 2:18 pmThere 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.tiagoabner wrote: ↑Tue Jul 14, 2020 11:45 amThis 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.
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.
I'm NOT your lawyer, accountant or financial planner. All information at this post should be considered for your entertainment only. Consult a professional before making a decision regarding whatever topic was mentioned in this post.
- RuneTheChookcha
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Re: Creative Cooking ~ Sharing Our Experience
Frying the peanuts, and boiling the syrup at the same time:
The end product (still hot, and still as a single piece):
The end product (still hot, and still as a single piece):
- RuneTheChookcha
- Rank: Chile Forum Citizen
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Re: Creative Cooking ~ Sharing Our Experience
The following pictures demonstrate the texture and plasticity (while still very hot -- take care of your fingertips):
* * *
Please share something yours!..
* * *
Please share something yours!..
- FrankPintor
- Rank: Chile Forum Citizen
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Re: Creative Cooking ~ Sharing Our Experience
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.
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.
Caracas es Caracas. Lo demás es monte y culebra!
- RuneTheChookcha
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Re: Creative Cooking ~ Sharing Our Experience
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.
- RuneTheChookcha
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Re: Creative Cooking ~ Sharing Our Experience
Everyone knows how to make your rice yellow or red, do you know how to make it deep purple?
Each one can name all of the 16 items shown on the above picture, right?
Each one can name all of the 16 items shown on the above picture, right?
- nwdiver
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Re: Creative Cooking ~ Sharing Our Experience
Buy Thai black rice, it’s deep indigo.....RuneTheChookcha wrote: ↑Thu Jul 16, 2020 1:35 pmEveryone 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?
It's all about the wine.