"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 04-01-2005, 09:17 AM   #11
Sous Chef
Lugaru's Avatar
Join Date: Dec 2004
Location: Body: Boston Heart: Mexico
Posts: 857
Send a message via AIM to Lugaru
Magia: I've had both pork and goat prepared that way, it makes the food taste amazing.

Btw one thing I've learned from traveling is that if you have a strong stomache, go ahead and explore! Some of the best meals I've ever had have been improvised restaurants built in the garage of some one's house. Look for shacks, look for vendors but more importantly look for places with a bit of a line.

My english, she's not so good... I meant to say I did it with the malice of forethought.
Lugaru is offline   Reply With Quote
Old 04-01-2005, 10:46 AM   #12
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
You know what's spectacular, and is super-abundant in the Carribean? Cruzan Rum. I love that stuff. I took a trip to the Carribean over my Christmas break, and brought back a few bottles of Cruzan Rum Cream. It's a lot like Bailey's, but better tasting, cheaper, and without that icky aftertaste. I drank my coffee w/ Rum every morning for almost a month. If you ever go, bring a bottle back, because it's much cheaper in the islands than back home, between $4-8 savings per bottle.

college_cook is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:00 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.