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I want a bowl of honeynut cheerios w/ my still frozen raspberries & fresh sliced bananas on top REAL bad!!!
Cornchex is good too:)

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I add a little Nestle quik or a lil coco pebbles to my cheerios. I figure that cholesterol doesn't need to drop too very fast.....wouldn't want to go into shock.

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LOL Pete, do you remember :........
"How do you do, I'm the blue kangaroo! ...Boing boing",
cerial commercial?
These are REALLY WEIRD FOODS here LOL

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Member boo-berry? What the heck happened to those? asbestose?

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Yeah, I remember boo berry LOL. Do you rememer Count Chocula?

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I think Frankenberry was the best of the monster cereals.

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Chong -- I can't believe you eat Bacalao for b-fast. I eat it today but when I was a kid had to get out of the house when my mother cooked it (boiled). Like at least a block away.

Beth -- What the heck is chugchucarra??? From the sound of it -- parece como algo que caye del parte posterior de Lassie! lol

Howard -- I loved the rodizio Brazilian restaurant we had in Charlotte , NC. Sure to be some here but much further south than PSL. The chicken and beef served off sqewers right off the grill was the best!!!

Dan

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Dan,
These were at a Chinese restaurant and there's no telling where they came from, but heveans they're tasty!
I gigged them when I was a kid and lost a lot. When I was older, a friend taught me to keep the light on them and the motor going.....The sound of the motor coupled with the spotlight keeps them still and you can just grab em'.

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I think this is weird about 'naners which I found out recently;

Burmese Steamed and Sun Dried 'Naners
I was talking to a Myanmar Vet who works at my friend's pet clinic and he told me back home, they would first steam a ripe 'naner and then put it to dry under the sun. It is then kept in plastic bags and consumed later. Apparently it is a very popular snack there. I forgot to ask about the name of the cultivar used....

Pseudostem Heart of Musa acuminata subsp malaccensis
According to the kampong folks on my last trip to the Belum forest reserve, they will take the trouble to remove the heart of the p-stem which is the size of the little finger from the centre of the p-stem. Since it is very laborious, it is only done for the festivities. It is then cut up into 1 inch long pieces and cooked with beef bones and meat into a soup. Seems it tastes really good. Sometimes they cook it in a curry but they say the beef bone soup taste better. They use any plant of any age/size except those which are fruiting cos this p-stem heart will be missing then.

You guys have anything similar?

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CHUGCHUCARRA

Take one pig. Pull it and let it drain. Wash out the tripes, stuff them with ripe banana, and toss them in flour. Slice bits off of the now pulled pig, starting with strips of crackling and working your way into the meat.

In a separate giant copper bowl, mix Achiote oil, dark Panela (sugar), and garlic. Once this is spitting, throw in the tripes and toss until the coating goes crispy. Then slow-cook the meat and skin in the resulting fat/sugar/oil concoction. If it doesn't take you 5 hours to cook it, it's not good Chugchucarra.

The name itself derives from the Kichua for "All Pig Parts" - the dish is normally served with Mote (corn) and Ullcus (Oxalis tubers) and a hefty avocado.

---

Tog, we do heart of palm here with S. exorrhiza.

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Got nuthin' but a comment on fried rice. I'm just going to lurk and learn for a while. :3

Fried rice here is not as much of a production in some ways, and more of one in others. This comes out deliciously gooey.

- all your leftover rice
- a few spoonfuls of tahini
- soy sauce
- egg

Take all the rice and glob it together in a hot frying pan. We tend to use short-grain anyway, so it's seriously sticky. Smash it flat with your spatula or spoon, whatever you prefer. Add the tahini and soy sauce to taste and mix it all up - turns a nice light brown color, and gets even stickier. Cook 'til hot and well mixed, turning every few seconds to keep the bottom from burning. Clear a space for the egg, stir it up and let it sit to half-scramble it on the hot pan, then mix it in - it should leave visible yellow and white crumbs all over the rice.

My husband makes this best. I haven't yet gotten the egg right.

Edit: pickled heart of palm, or artichoke heart, is fantastic on a cold salad. The former is somewhat weird here. The latter is not.

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We have many of the palm species eaten for the palm of heart - I am referring to 'naner p-stem heart! Anyone/tribe out your place eat it?

I am very curious cos it's not known in the city. Over the next couple of days, I will find the time to cut down a Musa acuminata subsp malaccensis to extract the p-stem heart and let my sis cook it. It seems when eaten raw, it is very crunchy but on the bitter side.

Sixwing : Fried rice is hugely popular as a main dish here and they have many varieties. I like the one made by the Malays known as Nasi Goreng Pataya whereby after the rice is done, it is encased in a thin omelette. It takes quite a bit of skill on the part of the chef doing a good esthetically pleasing job. Of course we have the spicy ones too. In all, the Thais, Chinese and Malays are well known for their own recipes in frying rice. The next time you or your hubby fry rice, try using a dash of the thick sticky black Chinese sauce, it will give a tastier flavor to the rice and richer looking in color.

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A couple of times on nanner-pstem, but always fried with rice. Cooking takes out some of the bitterness, and so does soaking the pstem heart in brine for a couple hours....

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I like to add some Thai spicy peanut sauce to the rice just before it's done. UMMM.

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Lorax,
'wash out tripes?' Please explain further. :) In Italian, tripe is stomach...? Is it the same in your language? Very nice recipe, by the way :)
Gino

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Gino 'wash out tripes' meaning take out the intestines and clean them very well. The only parts of the pig (barring bones) that aren't used in Chugchucarra are the sweetmeats (heart, liver, kidneys, brain) and the inedible organs (gall bladder, stomach).

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What a waste of good food; the heart, liver, kidneys and the brain.

The stomach makes a great soup with black pepper! :ha:

The heart is great stir fried with any vegie.

Liver is absolute tasty in rice porridge with the kidneys (most expensive part here). Liver is also made into a soup with slices of ginger for the anemic.

Brain is steamed or fried with eggs.

There, with what is thrown away, a whole delicious and healthy meal is more than enough for a Chinese family of 6! :ha:

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Tog,

I use a thick black sauce for my Chinese fried rice - premium oyster sauce - Kun Chun brand is very good. The recipe is from the old Craig Claiborne/Virginia Lee New York Times cookbook "The Chinese Cookbook".

It uses shrimp and lop choy - a Chinese sweet sausage - It's great. No Chinese restaurant I've tried has ever made fried rice that tastes anything like it!!

Chong --- Thanks for the recipe. Will definitely try out the tip on breaking up day old rice with wet hands.

Beth --- Chugchucarra - wow! Think I'll stick with my recipes that use "Some Pig Parts". Still cannot eat patitas con garbanzo like my wife' folks do, and certain other piggy delights that are super artery cloggers.

Dan

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Tog, I didn't say they weren't eaten. They're just not part of the Chugchucarra.

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Dan, sounds like what the Chinese do here! Fyi, the Chinese sweet sausage is called Lup Cheong meaning Wax Sausage. Throw in some of the sun dried prawns (bigger than shrimps) from the Asian stores and it will go a level higher! :ha: