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Cocina básica colombiana: Basic Colombian cuisine, another paradise!
Cocina básica colombiana: Basic Colombian cuisine, another paradise!
So everyone here knows that Colombia has only two dishes? Of course, I am Not going to mention them here to avoid give them unjustifiable free ad.
But the truth of the matter is that Colombia has way over 2000 dishes and unfortunately there are few self-appointed epicures on this important topic who strongly believe that Colombian gastronomy is only represented by two dishes.
Well, they are wrong, because we have seen here that many well-traveled pbh members who do enjoy the delicious Colombian cuisine and often they have shared with us their positive experiences when they are in Colombia or when they have traveled to Colombia. However, there are some who still believe that Colombia spells ColUmbia and consequently they still have a primitive knowledge about Colombia food as well.
That’s why I want to share with you the following information and/or comments expressed by Carlos Ordóñez Caicedo. Mr. Caicedo is a Chef from Cali and the author of the cookbook, "Cocina básica colombiana" and while you are reading the interview with Carlos Caicedo, check out another worthwhile book about Colombian cooking, El Sabor de Colombia – Villegas Editores:
Please read on and I am sorry but you will need your partner to help you out understand the excerpt or you will need to use your bilingual dictionary :>) My apologies!
Cocina
Cocina básica colombiana
Autor(es)
Carlos Ordóñez Caicedo
COCINA BÁSICA COLOMBIANA lo transporta con sus sabores a todos los rincones del país –a los Llanos Orientales, a Antioquia, al Valle del Cauca, la Costa Atlántica, la Costa Pacífica, a Bogotá, a Santander, la Amazonia-, a través de una gran variedad de recetas que recogen los secretos de nuestra tradicional cocina criolla. Cada una de estos platos le devuelve la vida a esa sazón que desde niños hemos saboreado y que ahora queremos rescatar para servir en nuestra mesa. COCINA BÁSICA COLOMBIANA es un libro imprescindible para todo aquel que tenga un antojo gastronómico, que quiera cocinar en familia o saborear la verdadera sazón colombiana. Además es amable y útil para aquellos que viven lejos de su tierra, con la nostalgia de un buen plato de comida típica. Todo está listo en este libro para que usted prepare sin complicaciones, desde un bistec a caballo, un sorbete de curuba, patacones y buñuelos, un buen sancocho, tamales y chocolate santafereño, una posta negra, arroz con coco, pescado frito, una cazuela de mariscos y hasta el reconocido hogao, la salsa insigne de nuestra cocina. Platos que le darán placer y mucha satisfacción.
http://www.librerianorma.com/producto/producto.aspx?p=msR8k0JFCLMZszeL...
El Sabor de Colombia – Villegas Editores: ¡Librazo! (en contenido y tamaño). Un recorrido por la gastronomía Colombiana incluidas regiones remotas, muchas recetas y como siempre en Villegas Editores, excelentes fotografías y edición.
Gastronomía
La teoría de la práctica
El caleño Carlos Ordóñez es el autor del ‘Gran libro de la cocina colombiana’. También es un cazador de curiosidades culinarias autóctonas y lleva al Valle en el estómago.
Su aspecto exterior oculta el caleño que lleva dentro. Viste como bogotano, tiene ademanes ingleses, le gustan los juegos de palabras, en fin nada delata al vallecaucano. Y hasta se podría pensar que su estómago está más hecho para lo exótico que para las exquisiteces autóctonas, pero ha escrito dos libros de cocina vallecaucana, uno con Aura Lucía Mera, y luego otro que contiene 750 recetas locales.
Carlos Ordóñez explica cómo se definió por los sabores ancestrales:
“En Estados Unidos tuve un restaurante por muchos años. Encima había dos pisos vacíos y un día resolví hacer una cocina para invitar a las señoras de los embajadores en las Naciones Unidas para que presentaran sus culinarias. Pensé que eso era un chiste, pero se volvió una institución”.
¿Qué tan variada es la culinaria colombiana?
Hace unos días estuve en Sincelejo y Montería, de donde traje 400 recetas de cosas extrañas y nadie tiene idea de lo que son.
Cuando usted traslada estas recetas del campo o el pueblo a su cocina, ¿cómo conserva su autenticidad?
Es difícil, eso depende del cocinero y del interés que se tenga. Además, un libro de la cocina es para cocinar y el documento para que se informe. Es decir, la receta y la enseñanza. Puede que sean cosas que usted nunca va a hacer, pero rico saber que existen.
Sus sentimientos y conocimientos hablan de una cultura general, ¿pero su estómago de cuál culinaria está más apegada?
Del Valle. Es el departamento más rico gastronómicamente hablando y no es porque tengamos mejor estómago o más exquisito paladar, sino por las etnias: el norte es paisa hasta Roldanillo y luego el sur con la cocina payanesa que es el último vestigio de la cocina quechua que llegó hasta aquí y nos tocaron las empanadas, el maní, el champús. Luego el Valle propiamente dicho que son las haciendas que rodearon Buga y luego tenemos el Pacífico que es la cocina más extraordinaria que tiene Colombia, completamente desconocida para el resto del país.
Mucha gente dice que el sancocho es de gran pobreza.
Es un cocido como cualquier otro y en el Valle, por las yerbas, es extraordinario. Quien diga que es pobre es porque tiene pobre el paladar. Además, en Colombia no se puede hablar de sancocho sino de sancochos. Es el único plato que nos aglutina en todo el país junto con el tamal. De éste tengo 70 recetas de todo el país.
¿Cuál es el tamal más exótico?
En la Amazonia hay uno que tiene como masa mandioca o ‘farinha’ y usa como carnes moteadas de mico o culebra o pescados y lo envuelven en una palma que la llaman salvaje. Qué imaginación.
¿Qué se vende más: novelas o libros de cocina?
En Estados Unidos los libros que más se venden son los de cocina, aunque el 90% es para ponerlos de adorno en la biblioteca. Los otros son los de dietas, el otro extremo.
El interés por la cocina no es colombiano sino mundial, debido a la televisión. Aquí cuándo veíamos un programa de cocina en televisión; ahora tenemos 20 y un canal dedicado a la cocina. De esos programas salen ideas y las adapta uno a lo que tiene y a lo que da el bolsillo |
http://www.elpais.com.co/historico/ago282005/GAC/gace3.html
Autor(es) / Carlos Ordóñez Caicedo
Productos del autor(es)
Carlos Ordóñez Caicedo nació en Cali en 1936. Ha participado en cursos de culinaria en escuelas como Le Cordon Bleu y La Varenne, en París y fue alumno de Madame Virginia Lee. Fue propietario de The Good Table, restaurante y escuela de cocina internacional en la cuidad de Nueva York.
En 1984 realizó una investigación sobre gastronomía de Colombia para Colcultura. Recorrió todo el país durante un año, en el que recopiló dos mil setecientas recetas de la cocina nacional. De esta investigación se tomó una gran cantidad de recetas que fueron publicadas por el Círculo de Lectores en El gran libro de la cocina colombiana.
Adicionalmente, ha publicado seis libros de cocina de diferentes regiones.
http://www.norma.com/autor/autor.aspx?p=qXD0wLZ+3w3tQh5onUPInw==
READ MORE ABOUT THIS IMPORTANT TOPIC BELOW HERE:
BIBLIOGRAFIA BASICA DE COLOMBIA
Aquí encontrará una recopilación de algunos de los títulos que le permitirán conocer nuestro País.
Cocina
Colombia : que linda eres
Bogotá, Educar Cultural Recreativa, 1990.
Número topográfico: 918.6 C65o
Gran libro de la cocina colombiana
Bogotá, Circulo de Lectores ; Instituto Colombiano de Cultura, 1991.
Número topográfico 641.5 G748g
Doring, Hans
El sabor de Colombia
Bogotá : Villegas Editores, 1994.
Número topográfico: 641.5986 D67s
El menú diario colombiano
Bogotá, Circulo de Lectores, 1991.
Número topográfico: 641.01 M35
La cocina colombiana : paso a paso
Bogotá: Voluntad, 1995.
Número topográfico: 641.5986 C62c1
La gran cocina colombiana : paso a paso
Barcelona : Oceano, 1997.
Número topográfico: 641.5986 G71b
Martínez Carreño, Aída
Mesa y cocina en el siglo XIX : Colombia
Bogotá, Planeta Editorial, 1990.
Número topográfico: 641.5986 M17m1
Ordóñez, Carlos
Gran libro de la cocina colombiana
Bogotá, Circulo de Lectores ; Instituto Colombiano de Cultura, 1984.
Número topográfico: 641.5986 G71a
Ordóñez Caicedo, Carlos
La cocina "paisa"
Bogotá, Itaca Producciones, 1986.
Número topográfico: 641.5098621 O73c
Ordóñez Caicedo, Carlos
La cocina vallecaucana
Bogotá, Itaca Producciones, 1986
Número topográfico: 641.5098655 O73c
Román de Zurek, Teresita
Cartagena de Indias en la olla
Medellín, Bedout, 1968.
Número topográfico: 641.5 Z87c
http://www.lablaa.org/blaavirtual/bibliografias/bibliograf/bib9.htm
By Monpirri on Jan 13, 2009, 15:02 in Friendly Talkzone.
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Simon says on Jan 13, 2009, 16:30: Monpirri, "Just an honest, decent Colombian trying to do the right thing."--Simon 0 funny, 0 helpful. |
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Monpirri says on Jan 13, 2009, 16:41: I hear ya Simon. "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. |
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Monpirri says on Jan 13, 2009, 17:20: Yes I do Robi666, I have been to Medellin twice and I usually go to Mondongo's at Carrera 70 No C3-43 Tel.: 411 34 34 in Medellín "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 13, 2009, 17:35: Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined. Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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Simon says on Jan 13, 2009, 17:58: Gracias Darloup! "Just an honest, decent Colombian trying to do the right thing."--Simon 0 funny, 0 helpful. |
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Mononoke28 says on Jan 14, 2009, 09:09: I was also going to suggest Mondongo's. I've never been but I heard Juanes say he loves to go there when he's in Medellín so a few friends decided to check it out and absolutely loved it. Diana 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 09:16: Simon. You're not alone. This thread is making me hungry. Just last night, my wife made Colombian style hot chocolate. It was great, but we didn't have any bizcochos of any kind to go with it, so it was kind of frustrating. Dipping white bread in the chocolate just didn't cut it. Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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Mononoke28 says on Jan 14, 2009, 09:21: Augh, I hate those achira things, they taste like stale, hard cheese. Gross! But you're not alone, my sister loves those things. =X~ Diana 0 funny, 0 helpful. |
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Simon says on Jan 14, 2009, 09:22: No CG, la verdad que no creo que he tenido el placer de probar Achiras. Lo tendre en cuenta la proxima vez que vaya a una panaderia o restaurante Colombiano por aca. "Just an honest, decent Colombian trying to do the right thing."--Simon 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 09:26: Simon, Desgraciadamente, es difícil encontrar buenas Achiras en EEUU. Venden unas que vienen empaquetadas con la marca "Achiras del Huila", pero no son lo mejor. Son muy duras. Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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Simon says on Jan 14, 2009, 09:34: If Mononoke hates 'em, I'll probably like them, lol. "Just an honest, decent Colombian trying to do the right thing."--Simon 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 09:37: They were exactly what we needed last night for the chocolate. Last time I was in Neiva I came back with a backpack full of those things. It was pretty funny when they searched my bag at El Dorado airport leaving Colombia. Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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Pappassito (☼Travelguide writer) says on Jan 14, 2009, 09:55: I would like to know the english names for these fish.. Shed any light,Monpirri? "A wise monkey never monkeys with another monkey's monkey." 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 09:56: Trucha is trout. Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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Pappassito (☼Travelguide writer) says on Jan 14, 2009, 10:02: Thanks,CG.. I have found a place here that sells fresh fish.. A little pricey for colombia,but still cheaper than back home. "A wise monkey never monkeys with another monkey's monkey." 0 funny, 0 helpful. |
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papiChulo says on Jan 14, 2009, 11:04: Pappisito... I saw some fish in Minorista market (centro) that looked like big catfish... probably cheap too. I'm givin'er... givin'er HARDCORE 0 funny, 0 helpful. |
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roloenNJ says on Jan 14, 2009, 12:06: Simon, pon las achiras in the coffee or chocolate
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Darloup (☼Travelguide writer) says on Jan 14, 2009, 12:20: Talking about cuisine and paradise, let's not forget Colombia's fruit! Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 12:22: Precisamente para eso las queríamos anoche. Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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ferran says on Jan 14, 2009, 13:06: Colombia is a vast area with many cultural influences, and each region creating their own tipical cuisine, these recipes for the most part are done in a very rustic way and have remain untouched for many years, just in the last ten years some of this recipes have been written and recorded through a number of books like the ones monpirri listed, I have a number of those books which have become very valuable in my kitchen. There is a number of Colombian Chefs that are taking some of these dishes and recipes and elevating their presentation, textures and the fusion of ingridients to an other level, when done well balanced, it has an amazing effect, some of this Chefs have worked in restaurants around the world and have brought back to Colombia techniques and knowledge that have enhance Colombias Cuisine, naturally there is the die hard fans of some dishes and recipies who fight to the bone in maintaining the tradition, I say there is room for both, I would never change a Bandeja Paisa or Sanchocho de Viudo, theres new aproaches that are changing the cuisine and tradition at all levels, fast food has had a big impact in Colombian diet and it has merge with old traditions, there is still allot to discover as to the array of Colombias ingridients, I was hoping to do a presentation of Colombian Nueva Cocina at In Citu resaturant at Medellins Botanical Gardens but unfortunatly I can not do it this coming March due to the opening of my new restaurant In Houston, but definetly I would like to work with the Chefs at In Citu Laura Castro and Oscar Gonima in the future, they are doing a good job of creating La Nueva Cocina Colombiana, so to all that have read this far, go explore the many regions of Colombias cuisine, dont forget to take a box of sal de frutas lua with you, that way you dont have to stop eating. Buen Apetito!! All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident. 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 14, 2009, 13:19: Excellent post Ferran! Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 13:39: Ferran, What restaurant are you opening in Houston? Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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Mononoke28 says on Jan 14, 2009, 13:41: Simon says on Jan 14, 2009, 09:34 (today) Diana 0 funny, 0 helpful. |
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ferran says on Jan 14, 2009, 13:51: CG Its a Spanish Tapas Resataurant-bar in the Bellaire area to open at the end of February, its going to be funky, fun, fantastic food and great live music, we are still undecided on the name, we have four, Garnaxa, El Garito, Jabugo or Txacoli, tell me wich one you like best, as a matter of fact, what ever you PBHrs think is best name, thats what it will be called! take a pick from the four. All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident. 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 13:55: Definitely the fruit is amazing in Colombia. The juices are the best. My absolute favorites are Jugo de Mora(Andean Blackberry) and Jugo de Chulupa. I prefer them with water, although many people like them with milk. We can actually get imported Colombian moras at the supermarket, so I drink that pretty often. Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 13:58: Ferran, Garnaxa sounds good. Jabugo is good too. The other two might be confused for Mexican restaurants. Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 14, 2009, 14:00: Ferran, "Txacoli" sounds a little bit too "Aztec" for my personal taste... Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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ferran says on Jan 14, 2009, 14:06: Darloup since its Spainsh Cusine a referring to Spanish names Txacoli is a white wine from the Basque Country (I'm Basque) and Garito is a small rustic bar where you meet all type of Characters, All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident. 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 14:13: Ferran, While they may not be, those two might be confused because to non-Spanish speakers, they could seem similar to Mexican sounding names. Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 14, 2009, 14:19: Ferran, Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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ferran says on Jan 14, 2009, 14:24: CG you are so right, and to stand out from the sea of Mexicans restaurants that exsist in Houston we have to becareful with the name so it doesnt sound Mexican. All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident. 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 14:25: I have actually seen a number of new Tapas restaurants springing up around town. Are you going to be inside or outside the 610 loop? Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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BillBigD says on Jan 14, 2009, 14:27: Ferran- Good luck on the new place. Is Htown lacking in Tapa places? Dallas has only 3 that are any good.
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Darloup (☼Travelguide writer) says on Jan 14, 2009, 14:27: Ah, CG, "mora"! The Colombian variety is so much better than what grows in Europe! Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Jan 14, 2009, 14:32: Yep. The blackberries in the US are pretty good for eating, but I don't think they'd make good juice. Yo me como los mocos debajo de la ruana pa que no me pidan. 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 14, 2009, 14:34: CG, don't get in a twist! You'll actually be able to pick genuine fresh Colombian moras in a few weeks! Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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Monpirri says on Jan 14, 2009, 16:53: I think CG is correct. "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. |
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huskie says on Jan 15, 2009, 16:30: Yummy, I love the way paisas cook their Bagre, absolutely delicious! There is a small restaurant in Poblado, called Ajiacos y Sancochos ( I believe that is the name) and they have the best of both of those soups, they also have a bandeja paisa that is to die for. (their beans are very famous and delicious) always packed for lunch with locals and expats. Inexpensive, and no credit cards. "Huskie; Many thanks for your comments. Do you intend to post anything constructive here? Are you ABLE to contribute ANYTHING?"an ignorant frenchman named Darloupoo 0 funny, 0 helpful. |
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Monpirri says on Jan 15, 2009, 16:58: Ok let me have the address of that place? And while you look for the address how about sharing more restaurants that serve quality Colombian food in Medellin? "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. |
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huskie says on Jan 16, 2009, 04:09: Sorry the name is Ajiacos y Mondongos Restaurante "Huskie; Many thanks for your comments. Do you intend to post anything constructive here? Are you ABLE to contribute ANYTHING?"an ignorant frenchman named Darloupoo 0 funny, 0 helpful. |
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huskie says on Jan 16, 2009, 04:54: Recommended by me "Huskie; Many thanks for your comments. Do you intend to post anything constructive here? Are you ABLE to contribute ANYTHING?"an ignorant frenchman named Darloupoo 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 16, 2009, 09:40: Surely, crepes and waffles are not part of "traditional" Colombian recipes? Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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Desi1 (Moderator) (Trustee board) says on Jan 16, 2009, 10:01: No, of course not. That's basically a little more sophisticated variety of fast food, international cuisine. A fronte praecipitium a tergo lupi 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 16, 2009, 10:07: Right Desi! I suppose that, like in any country, there is a difference between "snacks" and "proper" food - both aren't necessarily incompatible. Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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Desi1 (Moderator) (Trustee board) says on Jan 16, 2009, 10:19: I've just finished cooking a great sancocho de gallina on my wood-burning stove...in the middle of a Swedish forest... A fronte praecipitium a tergo lupi 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 16, 2009, 10:34: Desi: "Swedish forest" = "the sticks"? ;-) Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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Desi1 (Moderator) (Trustee board) says on Jan 16, 2009, 10:46: Yes, that's my "sticks". I've moved to live out in the country, just got my internet connected yesterday. A fronte praecipitium a tergo lupi 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 16, 2009, 12:54: Desi: "I 'll have to get back to the cookbook project" Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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huskie says on Jan 16, 2009, 16:31: Robbie: I do not care for Mondongos that much either, when I was in Medellin a few years ago, (6yrs) it was better, I went back last summer and I was dissapointed. I like the Ajiacos and Mondongos better and Hato Viejo on Palmas is ok too. Colombian food is good if you grew up with it. It is an acquired taste. Either you like it or you don't. I can understand you not been too fond of it, as I am sure you grew up with Italian/Mediterranean cuisine. I do love La Provincia, my favourite. I have yet to try the The Santisimo. My mother was an excellent cook, and when I was growing up I had the best paisa food and that is why I love it. But I also appreciate good food and good restaurants. "Huskie; Many thanks for your comments. Do you intend to post anything constructive here? Are you ABLE to contribute ANYTHING?"an ignorant frenchman named Darloupoo 0 funny, 0 helpful. |
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huskie says on Jan 16, 2009, 16:38: Desi, I am jealous you can find the ingredients for Sancocho at home, here in the Balkans, zero, nil, nothing-just potatoes and that is about it. I have been growing my own cilantro, I bought the seeds in the States it grows well and the taste is the same as colombian cilantro (not cimarron though), anyway, I wish I had a bowl of that sancocho right now, I can imagine the taste when you have cooked it on a wood oven. It is freezing here. "Huskie; Many thanks for your comments. Do you intend to post anything constructive here? Are you ABLE to contribute ANYTHING?"an ignorant frenchman named Darloupoo 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 16, 2009, 16:58: They have sancochos in the Balkans?! Wow, I'm truly impressed! (no irony intended) Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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huskie says on Jan 16, 2009, 17:21: I live in the Balkans, and no, they do not have sancochos in the Balkans. I grew up in Colombia, and I miss a good sancocho once in a while. Read my response to Desi "Huskie; Many thanks for your comments. Do you intend to post anything constructive here? Are you ABLE to contribute ANYTHING?"an ignorant frenchman named Darloupoo 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 16, 2009, 17:28: Ah sorry, huskie, I didn't take into consideration you punctation mark (the comma). SORRY AGAIN. Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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Monpirri says on Jan 16, 2009, 19:08: Desi1 (Moderator) (Trustee board) says on Jan 16, 2009, 10:19 (today): flag "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. |
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Darloup (☼Travelguide writer) says on Jan 16, 2009, 19:17: See Monpirri? A Colombian sancocho prepared, and eaten, in the very middle of a Swedish forest - right in the middle of European Winter! Better to have tried and failed than having regrets all your life about what you MIGHT have missed 0 funny, 0 helpful. |
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huskie says on Jan 17, 2009, 03:58: You will not be able to cook a Sancocho in the Balkans!!! If you want the real stuff, you need the proper ingredients and those you cannot find anywhere in the Balkans!!! I wish a could cook a good one but, no ingredients, ie. yuca, plantains. You can find the meats, potatoes, cabbage but not all the ingredients. Capiche?. I am not trying to convince you, BTW. "Huskie; Many thanks for your comments. Do you intend to post anything constructive here? Are you ABLE to contribute ANYTHING?"an ignorant frenchman named Darloupoo 0 funny, 0 helpful. |
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Desi1 (Moderator) (Trustee board) says on Jan 17, 2009, 04:06: Yes, I know what ypu mean, huskie. I know I'm a little lucky to find fairly good quality green plantains and absolutely top class Costa Rican yuca (cassava) at the supermarket near my job. I need to grow my own coriander, though, like huskie does. The one we buy at supermarkets has almost all flavour and all fragrance removed ...how, don't ask me. If I only could get some cimarron my sancochos would be perfect. A fronte praecipitium a tergo lupi 0 funny, 0 helpful. |
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Monpirri says on Jan 17, 2009, 22:06: ANA VEYDÓ / La cocina de mi mama "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. |
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