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Old 03-12-2012, 06:38 PM   #31
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Originally Posted by gadzooks View Post
When I lived in Philly, there was no such thing as a broccoli rabe sandwich. Pork would have gotten cabbage, either kraut or slaw.

i remember getting them from a catering truck when i was a kid in the 70's when we visited my eldest sister at college, and an ex-gf's mom made them for me when i was in college. she lived in astoria, queens.
they 're an italian american invention, as far as i can tell. they became much more widely known in the late 80's when the cheesesteak joints started selling them
i doubt you'd find sauerkraut in the italian section of south philly.

when did you live there? i don't doubt that you may not have heard of them since it would be like asking me if i knew every culinary treat available in nyc.
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Old 03-12-2012, 09:24 PM   #32
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Why? Does it taste like Cheese Whiz? Does it look like it?
The "yellow" color of cheddar and whiz come from annato/achiote. Many Caribbean countries color empanada dough with it.
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Old 03-12-2012, 09:45 PM   #33
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The "yellow" color of cheddar and whiz come from annato/achiote. Many Caribbean countries color empanada dough with it.
Okay, I have seen that. I don't think it's the only way cheddar gets that colour. The ingredients on cheddar here usually say food colouring, and I'm pretty sure they would write annato, which is natural, if they could. I don't eat that colour of cheddar. I have seen that colour used in Jamaican style patties, in the pastry.
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Old 03-12-2012, 09:48 PM   #34
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Okay, I have seen that. I don't think it's the only way cheddar gets that colour. The ingredients on cheddar here usually say food colouring, and I'm pretty sure they would write annato, which is natural, if they could. I don't eat that colour of cheddar. I have seen that colour used in Jamaican style patties, in the pastry.
What's in the food coloring to make it yellow?
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Old 03-12-2012, 10:00 PM   #35
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What's in the food coloring to make it yellow?
Who knows what weird chemicals. What's in other food colour?
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Old 03-12-2012, 11:02 PM   #36
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canadian geese...
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Old 03-12-2012, 11:28 PM   #37
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canadian geese...
Naw, the Canadian geese leave this brownish-green stuff all over lawns and parks. Looks like old avocado meat that has been squeezed out a piping bag (looks like old guacamole).

Annatto, on the other hand, comes from the achiote tree/shrub, located in South America. The red color comes from steeping the fruit pulp in water or oil to extract the color. The seeds are used in food preparations and are edible. Annatto is also known as "poor man's saffron. For more information, look here - What is Annatto?.

Now red lake 40, that's another story.

I thought this thread was about Cheeze Whiz. Hmmmmm. I think I like annatto better.

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Old 03-12-2012, 11:45 PM   #38
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Longwind it sounds like the diff between guac and guano.

Annatto just doesn't have much taste for me, not just annatto and not achiote either. I want them to be more but I just can't figure how, except for coloring.
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Old 03-13-2012, 12:16 AM   #39
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So, how many have ever eaten anything that had achiote as an ingredient?
I have a big container in my spice cupboard. It's a major ingredient in the shrimp sauce that goes on pancit palabok, which is my favorite variety of pancit.

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Old 03-13-2012, 08:17 AM   #40
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I have a big container in my spice cupboard. It's a major ingredient in the shrimp sauce that goes on pancit palabok, which is my favorite variety of pancit.

Please share any pancit recipes you may have in a new post. I love Filipino food, but only know how to make lumpia.

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