Darienne

Ed and I have never had bubble tea. I've seen recipes for it...but then I wouldn't know what it is supposed to taste like anyhow. Can you purchase a glass of mediocre or poor bubble tea? I'm sure we could get it in Toronto.

Because I am curious and because I will not be near a store for several days to even look for this milk...which I had never heard of...somebody please tell me: how does it compare with the cost of regular milk?

Not that I have a lot to contribute to this topic, but I am confused. What is the actual problem with onions and garlic that they must be omitted or left on the side? I have reread the entire topic and can't find exactly why they are a problem? Allergies? Cultural? Religious?

Thanks so much for taking the time to give such detailed answers. I have yet to make Alfajores although from what I understand there is pretty much a variety of this cookie in every South American country...and all different from each other. And OK. Tres Leches...here I come. I know there are a lot of variations of cakes and I'll pick one that looks as foolproof as I can. I must look up Ecuador on the map and get a good fix. Thanks again.

OK. Had to look up 'manjar' and 'paila'. And did you make your helado de paila in a copper kettle with ice and straw? Or in an ice cream maker. Please feel free to translate the names of any dishes you make for me at least, a gringo from the wilds of Ontario. I do love Mexican food, and the desserts, and am learning to make some. Do you have a particular cookbook from which you make your Ecuadorian desserts? If so, is it in Spanish only? Thanks.

Is that your copy of My Sweet Mexico and have you been making items from the cookbook? And what is your impression of the recipes? And the origins of your avatar name?

life-long ice cream hater and now confirmed home-made ice cream lover, I have to say: "Oh my"!

Sister-in-law and her husband coming next week for a couple of days. Made DL's Vietnamese Coffee Ice, a real favorite and about as easy as falling off that there log. Then started on the Butterscotch Pecan Ice Cream. Did the pecans first. Then decided on the strength of a current Piloncillo topic in Cooking to use it instead of brown sugar. But came upon a package of Organic 100% dehydrated cane juice in last summer's care package of Mexican goodies from a friend in NJ. Good? Amazing. Never tasted panela before. So I subbed the panela for the brown sugar. And then subbed Mexican vanilla for the usual Tahitian (or whichever I have on hand), and then decided to go the next step and sub Tequila for Scotch Whiskey. Oh yes, it is good. I am sure DL will forgive me.

Not following WW or any other plan, but reading this topic with great interest, especially on the topic of Hispanic dishes... One of my best and favorites is Ratatouille but roasted in the oven instead of cooked on the stove. DH has his on rice and I just eat more vegetables. I'm also following down low-carb-cal salads with some interest...salads that taste good. My best currently is a mixed broccoli, cauliflower, colored pepper, sweet onion combo with a vinegar, dry mustard and poppy seed dressing. (Yes, I've left out a number of ingredients.) Lazy and tired.

I'm looking at the inclusion of My Sweet Mexico in the stack of cookbooks and thinking about the folks I know who own it and cook from it......... OK. What about Kalypso, Theabroma, Andiesenji or EatNopales? These are the four folks who have helped me with recipes from the Gerson book.

I decided to use Piloncillo in today's Butterscotch Ice Cream, but found in my NJ care package of 'Mexican' ingredients, some Organic Canamelao, 100% dehydrated cane juice. Opened the package and chunked off a small piece and ...went to sugar heaven. Never tasted sugar like that before. Now this is SUGAR as it was intended to be.

It's a hard choice. My DH said he'd go for wall-to-wall Napoleons, but I think I'd pick Cheese Blintzes with really good sour cream.

I'm with Sylvia. Tabbouleh, hummus rush to my mind...partly because I am making them for our in-law guests next week. Fattoush. Falafel (or is that too immediate-labor intensive, as in standing over them?)Oh, love Mujadarrah (one of probably a zillion spellings)... noodle kugel (not the sweet one), chopped liver...I should quit now. My mouth is starting to water. You'll be the hostess with the mostess I am sure.

The first thing I thought of was: 14 families means what? 3 persons per family gives you 42 +or -. It might be worth while to find out what percentage of these folks are vegetarians before you plan anything. There must be someone of this group (are they all known to each other?) who could give you that answer. Or if those who don't eat meat will be distressed by meat being served even if they don't eat it? Perhaps inappropriate answers...just what came to me at once.

My next step was to put it on pulled pork. Glad it worked out. I have a lot of sauce leftover and half the coconut rice.

Mmmm...for supper. Add some fried Poblano strips...my freezer has a big bag of them. Or some (frozen also)pulled beef or pork. Not traditional, but my tummy won't know the difference. Thanks.

Took a while, but we finally had it for lunch today with Coconut Rice. Delicious to the max!

Never heard of chaya so I Wiki'd it. Quoting: "The leaves must be cooked before being eaten, as the raw leaves are toxic." Not planning salads, I hope. I think I'll just pass on this one.

Things I love about my dishwasher (25 yr old Hotpoint): my DH takes care of it.

Thanks, rebgold. I was really looking forward to growing Mexican ingredients, but I think more for the joy of the growing than the usefulness of the eating. Because I am not a gardener, I didn't think about it soon enough and the peppers are out for this year. It still leaves me the tomatillos and the Mexican oregano, both of which I can buy as plants (the lady bristled noticeably when I called them seedlings but I don't know why) and the epazote which I can do indoors. I have to phone back and see when Richters gets them in and then think about replanting them. June 1st is the usual date in this region for frost being over.

I cant believe you cant find it where you live. We had it in Exeter( pop 4400). Although, they called it Corriander( on the reciept). That bugged me because thats the seed, not the leaf. When I lived in Exeter, I could even get jicama too. Sorry if my post was not clear. It was not carried in one store Ed went into...they were out in another. However, he didn't ask for coriander, that's true. I know they don't carry it in our local grocery store, but then they don't carry eggplant either. Furthermore, Peterborough is quite an insular, non-mosaic small city with very few minorities, other than Asian and Trent University students. It's just the way it is. I have seen Jicama at the one store downtown which tends to cater to the various minority groups in the city, but not every time. Nor cassava. We do have two Asian markets...or maybe three. We can get just about everything Asian for cooking. One major Mexican restaurant, a popular chain elsewhere in Ontario,with the best location in the entire city folded up about a year ago. Another small independent one opened several months ago and I spoke to the owner recently and it's not doing well. I asked why he has no pork on the menu: folks here won't eat it in Mexican food. Etc. I might add that he has a thriving restuarant in Port Perry which is 9,500 compared to Peterpatch at about 70,000. Etc.

Cutlery in our home.

Breathtaking photo. We've never been to Oregon, so as an ignorant Canuck I would have guessed Ecuador or somewhere like that.

Not so simple I found. We have hundreds of tall spruce trees and most of them have immature cones on them right now. Maybe they have tips up at the top...not near the bottom. However, I did find a number of small spruce trees at the edge of the forest, about 3 - 4 feet tall and they had the little tips referred to in the recipe. Next step to remove the paper tips and clean them (we live on a very, very dirty dirt road and these trees get a waft of blowing dirt with the passing of each car.) I ate one. Oh...I don't know. It was very...tangy? I'm up for the ice cream experiment anyway!

Just found your post and am, as the British would say, gob-smacked. Followed it up on Google and found Spruce Tips Ice Cream. As an enthusiastic ice cream maker, I've got to try this. We have at least 15 acres of reforested spruce on our farm. Who knew? Thanks so much for starting this topic. This is were I found it. Spruce Tips Recipes