eG Foodblog: Panaderia Canadiense - Salt Cod, Squash, and Sweets: Semana Santa in the Sierra

[Smithy]

I am very impressed with your food, the street food, and your blogging and baking capabilities!  Thank you so much for doing this, and do please thank all your friends who allowed their photos to be taken!

 

I'm interested in (actually, covetous of) Belén's cooking pots.  It looks like one is aluminum and the smaller is copper.  Is that right?  Do those pots have a name?  Not that I have need of any, but they'd look mighty cool in either of my kitchens.  

[Panaderia Canadiense]

2 minutes ago, Smithy said:

I'm interested in (actually, covetous of) Belén's cooking pots.  It looks like one is aluminum and the smaller is copper.  Is that right?  Do those pots have a name?  Not that I have need of any, but they'd look mighty cool in either of my kitchens.  

 

Those pots are of a type collectively called "paila" - they're actually small examples of the genre.  The big one is brushed aluminum, and the smaller one is handmade beaten brass.  Paila are the go-to pots for shallow-fat frying; larger cast-iron ones are where fritada is made, and the brass ones are the paila used for making traditional helado de paila - a fruit sherbet invented in Ecuador; this involves whirling large brass pailas full of fruit juice over ice.

[Smithy]

Folks, Panaderia Canadiense's wonderful (and exhausting, inspiring, and applause-worthy) food blog will be winding down in a few hours.  If you have any last questions, comments or thanks, you have a few hours to do so; we plan to lock the topic at around 6 p.m. Central time.

 

[IowaDee]

When I use oregano, it is the Mexican version rather than the typical one used in Italian cooking.  is the Mexican one used there as well?  I love the lighter almost floral aroma and taste  and now the other seems harsh.

 

Again, thanks so very much for this blog.  Things like this are the very best of this place.

[rotuts]

well then, one last time :

 

[Panaderia Canadiense]

4 minutes ago, IowaDee said:

When I use oregano, it is the Mexican version rather than the typical one used in Italian cooking.  is the Mexican one used there as well?  I love the lighter almost floral aroma and taste  and now the other seems harsh.

 

Again, thanks so very much for this blog.  Things like this are the very best of this place.

 

We've got both Mexican (marjoram) and Italian oregano here, and to make it even weirder, Ecuadorians refer to Thyme as "sweet oregano."  I use all three, as do Ecuadorians - Marjoram is used fresh, oregano dried, and thyme is usually dried and ground.

[ElainaA]

@Panaderia Canadiense  @rotuts said it perfectly. I'd add:  Thank you, thank you, thank you.

[Anna N]

Fabulous, fabulous blog.  Thank you from the bottom of my heart.

[Smithy]

By the way, I am seriously jonesing for cheesecake after that photo of yours!

[Martin Fisher]

@Panaderia Canadiense Thanks for sharing! I really enjoyed your blog!

[kbjesq]

Just adding my most heartfelt thanks to you, your family, your neighbors, and your camera for making this one of heck of a special week! 

[kayb]

What they all said.

 

[Darienne]

Add me to the above list. 

[Amy D.]

thank you, this has been a wonderful blog to read

[cakewalk]

Fantastic blog, it truly gave a sense of living in Ecuador with you. (And you might want to prepare for that eventuality.) Thank you so much.

[blue_dolphin]

Adding my thanks.   It's hard to fathom how much effort you put into this wonderful week.  

So, so much work for you but so, so appreciated by us - it's been a great treat!

[Wayne]

Great blog. Thanks for all the effort put into it.

 

[liuzhou]

Great blog. Thanks from me, too.

[sartoric]

A fun and interesting journey. Thank you !