Recent content by Sugarcane

I have never done it with banana or mango because the texture of these are more in line for 'shakes'; but pineapple and apple are excelent choice. I think the fruit has to be one that is light (watery)in texture so it blends nicely with the sugar and water. I remember taking the peels from the...

I CHECK HERE OFTEN http://www.fsis.usda.gov/Help/FAQs_Food_Safety/index.asp USDA FOOD SAFETY.... ASK KAREN :mellow:

I love Giada and Barefoot Contessa

:chef: ...I hope that's the one you are looking for :ermm:

Thanks for all those 'cooking polenta' tips. I have a little bag of Aunt Jemima Yellow Cornmeal (enriched -degerminated?:huh: )...Is that good for practicing?

:ohmy: Do you need a licence to move it around?

Hi Yakuta, very nice twist...You should try it with pineapple juice also :whistling

:angel:can we please get instructions(recipe) for the 'granita'? Thanks

Hello cocinero, this might be it... http://www.walkerswood.com/recipes/detail.asp?recipeid=16 Escoveitch Fish 1 Reply...Oops!.... Didn't register

http://dominicancooking.com/recipes/sidedishes/platanocaldero.htm These are 'very ripe' and baked... Can't eat rice and beans without them, once you learn to make them:rolleyes: The 'black ones' are the best for baking, they have all the sugar of a sun riped fruit; if you try to fry them they...

Ever spotted blood in your 'bloody Mary'?...

"Bammy" (made of yucca root) is also known as 'casabe' or 'cassava'. The root is mostly eaten boiled(very good with codfish). A cassava looks like a flat round cracker-like bread. It's like a big chip that you can breakup and dip in guacamole (good with avocado). The commercial cassava is not...

Hello all you nice people...Very impressive piece of work you have going on here!...I plan to stick around(and pick your brains). I don't have much experience in 'culinary arts'; but I'm ready to learn... Thanks :smile: