While posting a thread as recently as 5 minutes ago, a question popped into my mind that I always wanted the answer to. Is there really a difference between carmel and arequipe?



The spanish word for carmel is carmelo. Does Colombia have carmelo? Or is everything that appears to be carmelo called arequipe? In that case, they would be considered the same. Right? I have been asking people here and in Colombia this question for years. The answers are all over the place. "They're the same", "They're different", "They're similar", "I don't know".



Well, I don't know either and I imagine that by the time this discussion drops down into oblivion, I will have a preponderence of information that will allow me to come to an informed but definitive answer......I hope. Fill me in.

Posted on January 10, 2005


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Comments:

they are different..arequipe is better when you catch desi...she will splain.

Posted on January 10, 2005


Well, that's a start Oldgringo......I know arequipe is better. I am sure that she will have the answer. Thanks.

Posted on January 10, 2005


caught Caramelo is just basically melted sugar. You can add other ingredients, like different flavors and essences to make sweets that would be called caramelos. You can also melt just white granulated sugar with a little water in microwave oven tomake thick, gooey substance (caramel sauce) to put on the flans (puddings).



Arequipe is a dessert made by cooking milk, sugar, a little cinnamon and a dash of bicarbonate in a paila de cobre. It takes a long time and the result is the arequipe or manjarblanco you know.



A la orden,

Desi



(AREQUIPE

Antioquia - Caldas











Se ponen todos los ingredientes en una paila preferiblemente de cobre y se deja hervir a fuego lento, sin necesidad de revolverse, hasta que se vea espeso. Entonces se bate con una cuchara grande de madera, y cuando empiece a verse el fondo de la paila, se retira del fuego y se vierte en otro recipiente cualquiera.







3 litros de leche

2 libras de azúcar

1 pizca de sal

½ cucharadita de bicarbonato

1 astilla de canela







Se ponen todos los ingredientes en una paila preferiblemente de cobre y se deja hervir a fuego lento, sin necesidad de revolverse, hasta que se vea espeso. Entonces se bate con una cuchara grande de madera, y cuando empiece a verse el fondo de la paila, se retira del fuego y se vierte en otro recipiente cualquiera.

Posted on January 10, 2005


Desi AREQUIPE is great on ice cream and much less expensive than chocolate syrup.

Posted on January 10, 2005


Arequipe is called dulce de leche by non-Colombian Latinos, so if you see Haagen Dazs Dulce de Leche ice cream it's really AREQUIPE ice cream. And it's addictive.

Posted on January 10, 2005


I know this sound like a blasphemy but I think arequipe is unbearably sweet. I prefer dark chocolate.

Cheers,

Desi

Posted on January 10, 2005


Desi..let me understand something...& Viewpoint So caramel......or what we know to be caramel in the US, is only a product of sugar, water, and colorings to give it that familiar caramel color? There isn't any milk in Caramel??? So that's it...just heated mild and the above ingredients?



Viepoint, I have enjoyed my arequipe on ice cream many times. It's really good on vanilla especially if you put it in the micro for a minute or so to heat it up. I told that to Kernow...but he was kind of grossed out by it for some reason.

Posted on January 10, 2005


that's right gomezman, there's no milk in caramel. Just water and melt sugar. Even the lily-whitest sugar turns brown (caramel colored) when heated.

Arequipe is always made in pure milk. No water added.

Cheers,

Desi

Posted on January 10, 2005


Desi...... I got ya....Desi...it's the lawyer in me. Questions and question, until I understand things perfectly...And now I do. Thanks, I have been enlightend as to this issue.....finally.



Thanks again.

Posted on January 10, 2005


you're welcome and that wasn't bad...just wonder how would it be to be cross-examined by you.

Cheers,

Desi

Posted on January 10, 2005


I'm as tough as they come.....not really After all, I like winning. The reality of the situation is, I really don't do much litigation. I hate it. There is too much research and preperation time.



I am a stickler for details however. Cross the T's and dot the i's

Posted on January 10, 2005


Desi & Gomezman5 Desi, Chocolate topping in Colombia has gotten more expensive over the years. I prefer the women that like AREQUIPE as I can no longer afford the Chocolate. You can buy about three times (750 grams) the amount in grams of AREQUIPE for the same price as 250 grams of Chocolate. The difference in price makes the AREQUIPE taste better to me.



Gomezman5, Great idea about microwaving the AREQUIPE topping on the ice cream never though of that.

Posted on January 10, 2005


mi commandante... has one arequipe and one chocolate

it's a tough choice....

Posted on January 10, 2005


just a recipe suggestion Put 1 condensed milk tin in boiling water and let it boil for 2 hours, let it rest on cool water afterwards, when you open the tin you will notice that it has become arequipe i use it as a spread for my bread but it tastes real nice with fried arepas too.

Posted on January 10, 2005


damm... you're a smart,..kid.

Posted on January 10, 2005


Gomezman, I wasn't grossed out by the fact that you microwave arequipe and put it on your icecream, although I am with Desi, give me dark chocolate any day.



I was poking fun because you were putting your arequipe in your bowel like you did with your ajiaco. I am surprised you haven't burned your arsehole by now. ja ja ja

Posted on January 10, 2005


I learned that in Boy Scouts many moons ago. But then they kicked me out because I ate a Brownie*



*really juvenile humor, but we used to think it was quite naughty. ;-)

Posted on January 10, 2005


Manjarblanco It's different from arequipe, it has rice flour or something of that sort to make it thicker.



Putting arequipe on arepas? Yikes, I freaked out when our friend Joey put jam on his, but yet he freaks when we put cheese in our hot choccy...



Desi, arequipe isn't too sweet, try mixing it with Chocolate syrup, that is so NICE and so 'hostigante'...

Nato

www.theburrow.co.uk

Posted on January 10, 2005


DESI Aren't we just full of information about deserts and sweeter things. A few months back we were talking about the air injected into ice cream making it taste better, melt faster and easier to scoop now we have graduated to choices of toppings for the ice cream.

Posted on January 10, 2005


What about putting saltine crackers in coffee, what's up with that?

Posted on January 10, 2005


kernow62 You mean in the SOUP ?

Posted on January 10, 2005


Tinto Well if you like Chocolate straight up you definately won't eat your vegtables smothered in mayonaise.

Posted on January 10, 2005


Tinto The cheese is supposed to melt in the hot choccy, that's the point! The thing is that colombian choccy it's more bitter than the one, say, Barry had in England, hence his hatred to colombian hot choccy, or and the cheese of course :P

I can't handly ají, I am a baby when it comes to hot food, but I think even Barry would draw the line at eggs con ají...



I used to have saltines with condensed milk when I was younger and my metabolism could take it... Yum... I also like cheetos con arequipe :D I R Freak



Nato

www.theburrow.co.uk

Posted on January 10, 2005


Kernow , Mrs. Gomez & Things in coffee Kernow, you will never ever forget that will you? Look, I can spell, I just can't type and I do know the difference between a bowels and bowls...sometimes it just doesn't come out Ja ja ja (of my hand and onto the screen) correctly.....it's the typing thing--especially on my laptop.



Ms. Gomez...Arequipe on empanadas??? You must be kidding~!



Then again, we Colombians have some strage dietary habbits. Like the way we drink hot choc. with pieces of bread in the cup...Grosss!

My friend even tears up pieces fo bread and put them in her coffee!!

also disgusting.

Posted on January 10, 2005


Lauthra -- you too? Mrs. Gomez like empanadas con arequipe and now you..cheeots con arequipe.



Good grief!!

Posted on January 10, 2005


One great thing I have learned from the Colombians is using LEMONS (LIMES) as salad dressing. I have given up on all my old salad dressing bad habits for a simple LEMON (LIME) squeezed on my salad.

Posted on January 10, 2005


gomez, you crack me up I believe the bowels are a freudian slip ...



dietary habbits or hobbits?



"sometimes it just doesn't come out Ja ja ja (of my hand and onto the screen) correctly"

I won't even comment on this one ....

Posted on January 10, 2005


Huh? She said arepas, not empanadas! Not that it's any less gross :P



Nato

www.theburrow.co.uk

Posted on January 10, 2005


Queso Campesino It's what I use, and yes, you have to fish it out, it's not like it melts into a liquid... If that what you meant?



Limes we call lemons, lemons we call lime, funny world...yet we don't get them... limes that is, I mean what you call lemons...oh dear...

Nato

www.theburrow.co.uk

Posted on January 10, 2005


Lionheart...the thoughts....the thoughts !! First bowels instead of bowls, now and when the WORDS don't come out (of my hands..not my bowels.....oh forget it....everything is messed up. I give up!!

Posted on January 10, 2005


Hi Viewpoint, no not SOUP, that is common everywhere I think. I am talking about a cup/bowl of coffee. I know a few folks from Medellín that do just that. One friend drinks his morning coffee in a cup with no handles that is huge, looks like a bowl. Sometimes for a quick sanck he crumples crackers into his coffee. A girl I used to date also a paisa does the same.



Actually they are related to each other, so perhaps it is just her family. I do know they were poor in Colombia so perhaps it was a cheap snack, I don't know.



My wife who is a cachaca has never heard of such a thing.

Posted on January 10, 2005


Kernow...I have to tell ya When I see people putting crackers or bread in people's coffee, I get grossed out. One of my girlfriends that come to visit me, does this every morning. She takes a piece of white bread, wheat bread, any bread that I have in the house, starts tearing it into pieces and then she puts it right in the coffee. She will put crackers in the coffee too.



I guess if you can put biscotti in coffee you can put crackers...no no ... forget it. You dip biscotti in coffee, that' different. Maybe you are right and it's a class thing, because when I'm in Colombia, I never see people doing this in restaurants. On the other hand, people in Colombia don't drink as much coffee as we Americans do. My family in Bogota cannot believe how much coffee I drink while I am there.

Posted on January 10, 2005


Flan I want flan ... that is the best ....



In France you see them dunk or crumble their croissants or toast into their huge coffee cups, sometimes with butter and jelly on them.



I always feel sorry for the good coffee ....

Posted on January 10, 2005


kernow62 Yes, you are right as I asked my Medellin girlfriend (#1) and she said they also prepare a drink for hangovers called "Changua" consisting of water, two eggs, butter, pieces of bread, crackers and toast boiled and they eaten like a soup guaranteed to cure your hangover (probably kill you).



She said crackers in the coffee was quite common. She also mentioned another drink called "Migas" consisting pieces of bread, crackers and tostadas all mixed with coffee and butter of course. I am surprised they don't mix mayonaise with all of these drinks. jajajajajaja



She also prepares many other brews of unknown ingredents (plant leaves, limes and god knows what else) used to cure any illiness that you might have, needless to say her son and I never get (or admit to being) ill for fear that we would have to drink these devil drinks.

Posted on January 10, 2005


ok guys i was refering to the type of arepas made with butter and fried on a gas cooker! not the traditional ones made with cheese and cooked in a grill or whatever they are cooked on! that would be gross! the ones fried in a little butter are a bit smaller and are kind of sweet and goes really well with the spread i make which someone taught me, someone who is a pro at cooking colombian cuisine and makes good obleas con arequipe they are some of my favourite too!!



p.s whoever said that i liked empandas con arequipe was taking the piss!! i never even mentioned empanadas!

Posted on January 10, 2005


manjarblanco is thickened with rice flour; you're absolutely right, nato. I like manjarblanco a little better than arequipe, especially the color and the consistence is more appealing.

Cheers,

Desi

Posted on January 10, 2005


Arequipe vs Manjarblanco I like arequipe better, it's sweeter, and can you believe Desi I didn't bring any back to Bogotá? Luckily my mum's visiting next week and I will make her bring some as well as chontaduro :D



Nato

www.theburrow.co.uk

Posted on January 10, 2005


Hello...have you not heard of "obleas" and "bocadillo"? The essence of "obleas" and "bocadillo"? is AREQUIPE! An oblea is not an oblea if it doesn't have arequipe in the middle (I don't know who came up with arepas and arequipe, that's weird!) and nothing combines or compliments bocadillo better than arequipe! These two are like "emeralds and gold", the richest! tradition, tradition. I thought I knew what a bocadillo was until I married my colombian veleño de Velez, y que rico que son los bocadillos de Velez. Never in Bogota did I have such a delicacy of bocadillo. I can go on with cheese and bocadillo and yes!!! cheese in chocolate caliente!! and quajada...but I better stop there, because I am craving all that good food, and here where I live in the North Bay or the San Francisco bay areas, there's only one restaurant of Colombian food in the city....only 1, next one is like 80 miles south or more to San Jose where they have one more colombian restaurant...ok chao, I'm craving colombian food

Posted on January 10, 2005


Hi Lina...thanks again You have resurected an old posting...but that's great. Anytime anyone can add something to even old news, it makes this site all the better.



Anyway,I'm in Chicago and I am very very hungry thanks to you. Help!!.In the AM I will have to go to one of our many Colombian stores that we have here in Chicago. Bocadillos with arequipe are great.



I love arequipe mostly with vanilla ice cream..I like to put it in the micro and melt it down a bit and then put it on top of vanilla ice cream. I ussually buy the brand Alpina...it is the so tasty. Another good one is Candelaria...... cheese and hot chocolate??? Well my family is from Bogota, and I know it is popular there, but I just cannot develop a taste for it.

Posted on January 10, 2005


Cheese in Hot Chocolate Oh that's SOOO good! we use mozarella cheese in our hot chocolate, and it is soo goood and goey. Yes you have to fish around for it with a spoon, and the result is a little harder to clean than straight hot chocolate, but mmmmmmm weelll worth it.



....and don't dare get me started on Obleas (the only way I can handle the sweetness of Arequipe).

Posted on January 10, 2005


Mozarella cheese and hot Choc. I don't know. I wish I could understand how Colombian people (not including myself) have had their taste buds so distorted to constantly have this fixation with combining Choc. cheese. I love cheese with my brevas and arequipe......but with my Choc???



No way McKay!

Posted on January 10, 2005