2022
Is anyone here from thailand, i just found this sweet dishes named "khanom bueang" made from rice flour and added with coconut also with other stuff (sorry can't describe much). I love this food 👍
Looks good @Rima_risdi! I'd love to try one of those. Thanks for sharing 🙂
Rima_risdi ha escrito:
Is anyone here from thailand, i just found this sweet dishes named "khanom bueang" made from rice flour and added with coconut also with other stuff (sorry can't describe much). I love this food 👍
Looks delicious, happy Sunday to @AgoesSantosa @OSAMA @Miguelfqmg @Rima_risdi @ValeriaA_!
Off for adventures in food land now, LOL. Hello to Awesome Moderator @ErmesT living in the land of gods. Thankful for you.
@AgoesSantosa wrote:This noodle is very yummy...
Make me want to eat.
You serve it soarately. It's good.
@kebbby wrote:OMG I am excited to share my photos from Manila, Philippines!
Recently --- I just discovered that Hainanese Chicken which is always paired with rice can also go perfectly with ramen noodles and a light soup. There's a restaurant called "Wangfu" that serves this yummy and comforting bowl:
Thanks for sharing
@AgoesSantosa wrote:This noodle is very yummy...
Make me want to eat.
You serve it soarately. It's good.
@kebbby wrote:OMG I am excited to share my photos from Manila, Philippines!
Recently --- I just discovered that Hainanese Chicken which is always paired with rice can also go perfectly with ramen noodles and a light soup. There's a restaurant called "Wangfu" that serves this yummy and comforting bowl:
Thanks for sharing
@IndiaC I love polenta as well. I make it with a sofrito of meat meat filling. Yum.
Love your images.
@IndiaC wrote:Do you? Thought you have lots @OSAMA. It's raining in Southern California @ValeriaA_ @VBenedict @AkmalB @AgoesSantosa and I have made polenta. Good weekend everyone (food or no food). Hello to awesome moderator @ErmesT living in the land of gods.
The Homestead Museum (not food)
Cucumber roll @The Cellar
@ValeriaA_ wrote:Hahaha @OSAMA don't make me feel sad 😞 I just want the best for everyone here
OSAMA ha escrito:
@ValeriaA_ wrote:That's a good idea @GeorgesHR! Everyone loves to take part in this post but sometimes it's difficult to catch up with it as it has 446 pages haha. Anyway I feel honored to have written in the longest post of connect 🙂
Thanks for sharing these photos @IndiaC! Food explosion looks really good to me 🙂
IndiaC ha escrito:
Looks delicious, happy Sunday to @AgoesSantosa @OSAMA @Miguelfqmg @Rima_risdi @ValeriaA_!
Off for adventures in food land now, LOL. Hello to Awesome Moderator @ErmesT living in the land of gods. Thankful for you.
@AgoesSantosa wrote:
This noodle is very yummy...
Make me want to eat.
You serve it soarately. It's good.
@kebbby wrote:
OMG I am excited to share my photos from Manila, Philippines!
Recently --- I just discovered that Hainanese Chicken which is always paired with rice can also go perfectly with ramen noodles and a light soup. There's a restaurant called "Wangfu" that serves this yummy and comforting bowl:
Thanks for sharing
@AgoesSantosa wrote:
This noodle is very yummy...
Make me want to eat.
You serve it soarately. It's good.
@kebbby wrote:
OMG I am excited to share my photos from Manila, Philippines!
Recently --- I just discovered that Hainanese Chicken which is always paired with rice can also go perfectly with ramen noodles and a light soup. There's a restaurant called "Wangfu" that serves this yummy and comforting bowl:
Thanks for sharing
Wow @ErmesT excellent description of polenta and detailed. Bravo. They serve the yellow polenta with gruyere cheese at our local fine dining establishment and it can be made without the cheese too. Who knew polenta eaters where called Polentoni "funny." Grateful for you and thanks to @ValeriaA_ and @OSAMA for the comments.
This is my evening on the river (there is food) yet it's not pictured now---just use your imagination.
What is the deal about Polenta:
Polenta's name was originally derived from puls, or pulmentum which where the center of the Roman diet. In the beginning, polenta was made from grain usually millet or spelt, a primitive form of wheat, or cece bean (a.k.a. garbanzo bean, chick pea) flour. Polenta was not made from corn until hundreds of years later; corn itself was brought or used in Europe until 1650.
Pulemntum was the staple cuisine of Roman soldiers--field ration consisted of two pounds of grain. The soldiers would toast the grain on a hot stone oven fire, crush it, and store it in their haversacks. When they stopped and constructed a bivouac, the soldiers would grind the grain to a gruel-like consistency, and boil thus making porridge. The soldiers would consume it in this form, or allow it to harden into a semi-leavened cake.
Though a consistent diet of this sounds rather bland to us, it was victual served to nourish the presumably ravenous appetites belonging to the conquerors of the ancient world. Thanks @ErmesT for the inspiration for looking further into polenta. Hi to @AgoesSantosa and @VBenedict
@ErmesT wrote:HaHa @ValeriaA_, so welcome in the "polentoni" family
Apart of the color, that means two different type of corn, the most important difference is in the grinds. The white Polenta (very rare, used only in Venice, Treviso and part of Padua province) is milled with very fine grinding. It means that white polenta is like a cream, very soft. It is used in two way: Just cooked, is a soft cream that we can use instead of bred. When is cooled down, becoming solid, we cut it in slice (1 to 1.5 cm of thickness) then we cook it in a hot-plate, until it makes an external crust.
Polenta was, in my area, the food of the poorest people, used instead of bread. Now is used everywhere, because is very healty, gluten free and with half calories of the same quantity of bread.Enjoy your polenta, I love it with cheese, or with fresh salami, or with ... with everything
Ermes
