Pork empanada story posts

Luke Human meat sold for pork (Brazil). Nobody could tell they were eating Soylent Green for real: The OTHER pork meat. http://www.youtube.com/watch?v=4rRY5T6MmoA
Brazilian Cannibals Arrested For Making Empanadas With Human Meat "Full Story" Crazy
Police in Brazil say three people arrested on suspicion of murdering at least two women have confessed to acts of cannibalism. The accused, a man and two wom...
2 months ago
Eric AN EVOCATIVE SHARING ABOUT THE CHARM OF OLD SARIAYA EXISTENCE THOSE WERE THE DAYS . . . . . . . ( A February 2003 story I wrote after a September 2002 interview with our dear old neighbor and relation, the late Josefa "Tia Ipang" Emralinan Albrando Read more ... - Idea, born on March 5, 1920) Can you imagine yourself without the refrigerator?Of course you can't! Nowadays, reaching out for an ice cold drink on a hot day or storing a few day's supply of food stuff without having to worry about spoilage are just too basic and taken fro granted. To Mrs.Josefa Emralinan Albrando Vda de Idea of Quezon Avenue Ibaba however, having to live without the refrigerator is just a childhood memory away! Now almost 83, "Tia Ipang" recalls having to clean, salt and fry a peso worth per "tuhog' of fish,usually "lumahan" or "bisugo", hawked by Barrio "Talaan" vendors on the streets of prewar Sariaya every one o'clock in the afternoon.These were the wrapped in fresh banana leaves and left to hang on baskets tied to the ceiling with a rope so enterprising cats cannot get to them,an they can keep for days! Refreshing cold water can be had, care of a "Galong",an earthenware jar with a faucet,while those who have a "Nievera" or wooden ice box, the traditional forerunner of the ref, can avail themselves of delightfully cold Leche Flan, Potato salad and Buco Salad during "Punsyunan" or important occasions like the then orgy of the traditional three day town fiesta. Going to the market, then located just north of the Sariaya Public Elementary School along Gomez street meant buying beef only as pigs were then usually raised in the backyards., fed with food scraps or "Lino" and a plant with hairy stems and leaves called "Pungapong", as there aren't any commercially produced feed formulas yet. Native chickens were home raised in slotted bamboo cages called "Tangkal" under the houses, fed with corn kernels, 'Ipa" or rice bran,"Binlid" or broken rice grains and palay. As such, there was no distinction between broilers and layers... they were just chickens period! Squawking native chickens,feet tied to each other and carried upside down by barrio peddlers can be bought at P1.50 per "Inahin" or mother hen. Baige - colored native chicken eggs cost two centavos (P.02) apiece from Batangueño peddlers who come here on "Karitelas" pulled by horses. Aside from salt, black pepper, "Pakaskas" or "Sangkaka" (coarse brown sugar), "Alamang", black "Bagoong Balayan", Charcoal, "Haot"or dried fish,"Kapeng Barako" or strong native coffee, garlic, and the like,vegetables can be bought from the small market but residents preferred them very fresh from barrio peddlers who grew them themselves."Tia Ipang" remembered her widowed mother Cresencia Ocampo Emralinan - Albrando or "Inanang Sencia" buying "Kadyos" or cow pea at P5 per big basket which she painstakingly removed from the pods herself,so with the "Sibatse", either for "Nilagang Baka" or tender boiled beef during Sundays or plain "Bulanglang" with ginger and rice washing which is great with the fried fish hanging from the ceiling. Likewise, rice can be bought from the market but was usually sold by the Chinese store owners of Calle Rizal (the main street of town in the old days),together with onions, potatoes, "Refinado" or refined white sugar, fine "Bihon " rice noodles, "Meke" flour noodles, soap, kerosene, canned goods or "De Lata"and other grocery items. "Inanang Sencia" accordingly went to Barrio Pantoc and stayed there for one week at harvest time.Thereafter, everything was partitioned as the palay was placed in "Bay-ongs" and loaded on the last "Batangas Laguna Tayabas Bus Company or "LTB" trip to Sariaya town at 5 PM to be milled at Briccio de Guzman's along Mabini Street. One curious commodity then available in the market was "Tap-ong",rough-edge,stone like and very salty which was dipped in oil and lightly tap[ped on boiled rice to make it tasty. At any given meal, one "tap-ong" was enough for the whole family. Sitting on a saucewr with oil,anyone can just reach out with his "Kanin-laden" hand and tap it on the rice on his/her plate. as such,there wasn't any room for the "maselan" and the "delikado" or as we put it hereabouts, the "maaduwain" since expressions of disgust as "kadiri" or "yuccky" are yet eons away. Equally curious and tasty was a home made condiment that was used in p[lace of "toyo"or soy sauce called "Kitsyap". Brown sugar was caramelized after which "Alamang" broth and "Dahon ng Dayap" or native lemon leaves were added, then everything was brought to a boil until the caramelized sugar melted, and itis ready to use. For many, it was poured on hot boiled rice and together with the very sweet "pakaskas" was a meal unto itself. However, it was usually used for sauteing actually the secret of "Aling Petra's" one-of-a-kind and so missed afternoon "Minindal" or snack fare of "pancit bihon", that went well with with "Sinukmani" or "Biko",so with those deliciously hot "Ensimada" and "Pan de Aleman" from "Panaderia Tonyong - Pilay or Villamater's bakery. Talking about "merienda" or snack simple folks who gather firewood as well as "Palapa" and "Uyo" from coconut palm in between coconut trees for fuel used to dig for "Tugi", big potato-like wild root crops with spiny surfaces that seem to be extinct nowadays. It was either boiled or dipped in sugar or cooked sweetened in coconut milk or "Ginataan" for a very hearty snack. Coconut water vinegar or "Sukang Tabad" hereabouts was likewise available in the market but it can be made at home. Coconut water was placed in a big "palayok" or pot together with chopped pieces of sugar cane and left to ferment for three days.With the question "May asim na baga ang suka ninyo?" or "Is your vinegar acidic already?", neighborliness and the community spirit were fostered care of the fermented stuff wherein everybody can avail of the fermented vinegar, after which it will be the others turn to share their sour concoctions later on. Even oil can be produced care of resilience wherein coconut oil or "Langis" was used only either for frying or for lighting "Tinghoy" or makeshift lamps using a bottle, wick from cloth and coconut oil. On the other hand, "Mantika" or melted pork fat was in turn used for sauteing and cooking specialties like "tamales","Maruya" or rice cake,"Empanada" or meat pie, and "Kinakao", a very sinful, crunchy, ring-shaped, syrup-coated pastry. "Tia Ipang's" lined yet still beautiful face lit up with fond familiarity as she eagerly shared with me these very insightful an animated recollections which she culled from memory, one lazy late September afternoon last year .Amid the deafening din an the nauseating cloudy emissions of tricycles out to fetch noisy school children who were just too eager to go home from the nearby Sariaya East Elementary School,I could only express awe and wonder at how different things were in this place,at that very long bygone time. Life in sariaya was lived simply and unruffled, as everything seemed one in a very leisurely manner. as the classic line goes, yes indeed, those were the days . . . ..or as "Tia Ipang's" lilting tone of voice puts it . . . . . "Iyaaaaa, ay ta'mo nga naman noon!"
2 months ago
Asartehuti The Cuban Kitchen: What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture. Now, Raquel Rabade Roque gives us Read more ... the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes. Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library 0375711961
The Cuban Kitchen
www.thisiskoi.com
What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture. Now, Raquel Rabade Roque gives us the definitive boo Read more ... k of Cuban cuisine: encyclopedic in its range,...
3 months ago
Asartehuti New KOI eBooks The Cuban Kitchen: What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture. Now, Raquel Rabade Read more ... Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes. Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library 0375711961
The Cuban Kitchen
www.thisiskoi.com
What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture. Now, Raquel Rabade Roque gives us the definitive boo Read more ... k of Cuban cuisine: encyclopedic in its range,...
3 months ago
Knights New KOI eBooks The Cuban Kitchen: What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture. Now, Raquel Rabade Read more ... Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes. Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library 0375711961
The Cuban Kitchen
www.thisiskoi.com
What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture. Now, Raquel Rabade Roque gives us the definitive boo Read more ... k of Cuban cuisine: encyclopedic in its range,...
3 months ago
Johnny One day there was a man who was walking through the forest and got lost. He wandered around for over a week, and was beginning to starve. He spotted a Bald Eagle who had just caught a fish and chased it, hoping to get it to drop the fish so he coul Read more ... d eat it. Then he saw the bird land on a tree stump not far from him, so he picked up a stone to toss at it--hoping the bird would be frightened and fly away without the fish. But, weak as he was, his aim was off and he hit the poor bird square on the head, and killing it. "Well," he thought to himself, "no sense letting it go to waste, if I leave it here it will just rot, and it could save my life if I eat it." So, he built himself a little fire--using a couple of stones- -and cooked the eagle to eat. While it was cooking a ranger stumbled upon the man, and when he saw what he was up to, he immediately arrested him--because as you know, that is quite illegal! The man told the ranger what had happened, and asked for a trial so he could explain the situation to a judge. The judge listened to the man's story and deemed him, "Not guilty, on the grounds of extenuating circumstances." The man was very grateful, and thanked the judge for his fairness. Then, the judge leaned over and quietly asked the man, "Just between you and me, what DOES a Bald Eagle taste like anyway??" The man contemplated this for a moment and then spoke, "Well, it's kind of hard to explain... but, I would say somewhere between a California Condor and a Spotted Owl." We won't be frying up any eagles today, but here are our lunch specials. Mini –Wich and Soup, Mini Smoked Chicken – (11am till 4 pm). –House smoked pulled chicken on Texas toast, topped with Gouda cheese sauce and crispy onion straws, pressed in the panini grill. Served with a cup of soup. Pulled Pork Empanadas –Smoked pulled pork, red and green peppers, onions, cheddar cheese and KC BBQ sauce stuffed into a light flakey dough and deep fried golden brown. Served with a creamy KC sauce for dipping. Chicken Cordon Bleu Wrap – Crispy chicken tenders, shaved ham, Swiss cheese Mayo, lettuce and tomato all rolled in a cheesy tortilla wrap, served with your choice of BBQ chips or fries. Burger of the Week – Bistro Burger – Angus ground beef hand pattied, seasoned and char-grilled, topped with Gouda cheese, spinach, bistro sauce and crispy onions, served with BBQ chips or fries Herb Roasted Chicken Breasts – Fresh chicken breasts seasoned with herbs and oven roasted, served with sautéed broccoli with bacon and mashed red skins.
4 months ago
Baltimore An urgent BBQ story popped up on the road in Memphis. Our pocket cam video: http://www.youtube.com/watch?v=r62e3_unSmg
BBQ Research: How to cook pulled pork empanadas - Argentina marries Memphis - recipe
Argentine grill master Maximiliano Gluzman married a Southern belle, so now he applies his parilla skills to North American meaty barbecue research. He postu...
6 months ago
Ultimate Norwegian Getaway NEW for 2014 In our continuing quest to let you in on what is new and exciting in the world of vacationing here is our first look at one of the exciting new ships due out in 2014. Norwegian Cruise Line will unveil the Norwegian Get Read more ... away on January 10. The Norwegian Getaway will sail seven-night Eastern Caribbean cruises year-round from Miami every Saturday beginning February 8. The ship will have a South Beach, Latin Flair as depicted on the hull artwork, designed by Miami artist David Le Batard (brother of noted sports journalist Dan Le Batard). The Getaway will have 678 Ocean Place and The Waterfront, interconnected indoor and outdoor venues on three decks with loads of ocean views. One of the features of this area will be Ocean Blue, a seafood restaurant by Food Network's "Iron Chef" Geoffrey Zakarian. Not to worry, the Getaway will have 27 dining options in all, including several restaurants and bars evoking the tropical feel of Miami and South Florida. For example, the Tropicana Room will evoke the feel of the Miami Beach nightlife in the 40's and 50's. The menu will include several Latin-inspired dishes like ceviche, churrasco steak and chicken with yellow rice. The complimentary Flamingo Bar & Grill will serve traditional favorites like pulled pork, steak chimichurri, fried yucca and spinach empanadas. There will also be an Art Deco-styled Ice Bar. Where else in the world can you experience that? The Nickelodeon experience will present the opportunity to meet characters such as Sponge-Bob SquarePants and Dora the Explorer. The 3-story Sports Complex will feature 5 water slides, two pools and a multilevel elevated ropes course. For the mroe adventurous guests you can walk The Plank, a platform that extends 8-feet over the side of the ship (while being safely tethered), Norwegian Getaway will feature the many original accommodations Norwegian has become famous for, including Studio staterooms for solo travelers, balcony suites, all the way up to lavish suites and the exclusive private areas in the The Haven.
7 months ago
Jd
Pinky Terzakos
It's that time of year again my peeps. 10 RULES FOR THANKSGIVING DINNER AT MY HOUSE 1. Don’t get in line asking questions about the food. “Who made the potato salad? Is it egg in there? Are the greens fresh? Is the meat in the greens turkey or Read more ... pork? Who made the macaroni and cheese? Who made the empanadas? What kind of pie is that? Who made it? Who made arroz con gandules? Ask one more question and I will punch you in your mouth, knocking out all your front teeth so you won’t be able to eat anything. 2. If you can’t walk or are missing any limbs, sit your ass down until someone makes your plate for you. Dinner time is not the time for you to be independent. Nibble on them pecans and walnuts to hold you over until someone makes you a plate. 3. If you have kids under the age of twelve, I will escort their little asses to the basement and bring their food down to them. They are not gonna tear my house up this year. Tell them that they are not allowed upstairs until it’s time for Uncle Butchie to start telling family stories about their mommas and papas. If they come upstairs for any reason except for that they are bleeding to death, I will tear their ass up and you better not ask why! 4. There is going to be one prayer for Thanksgiving dinner! JUST ONE! We do not care that you are thankful that your 13 year old daughter gave birth to a healthy baby or your nephew just got out of jail. The time limit for the prayer is one minute. If you are still talking after that one minute is up, you will feel something hard come across your lips and they will be swollen for approximately 20 minutes. 5. Finish everything on your plate before you go up for seconds! If you don’t, you will be asked to stay your greedy ass home next year! 6. BRING YOUR OWN TUPPERWARE!! Don’t let me catch you fixing yourself a plate in my good Tupperware knowing that I will never see it again! Furthermore, if you didn’t bring anything over, don’t let me catch you making a plate period or it will be a misunderstanding. And why are you making plates before you eat? You never bring a dish or offer a dime do you? 7. What you came with is what you should leave with!! Do not leave my house with anything that doesn’t belong to you. EVERYBODY WILL BE SUBJECTED TO A BODY SEARCH COMING AND GOING OUT OF MY DOMAIN!!! 8. Do not leave your kids so you can go hopping from house to house. This is not a DAYCARE CENTER! There will be a kid-parent roll call every ten minutes. Any parent that is not present at the time of roll call, your child will be put outside until you come and get him or her. After 24 hours, I will call CPS! 9. BOOK YOUR HOTEL ROOM BEFORE YOU COME INTO TOWN!! There will be no sleeping over at my house! You are to come and eat dinner and go home or to your hotel room. EVERYBODY GETS KICKED OUT AT 11:00 pm. You will get a 15 minute warning bell ring. 10. Last but not least! ONE PLATE PER PERSON!! This is not a soup kitchen. I am not trying to feed your family until Christmas dinner! Pa fuera cono. You will be supervised when you fix your plate. Anything over the appropriate amount will be charged to you before you leave. There will be a cash register at the door. Thanks to cousin Monchito and his greedy family, we now have a credit card machine! So VISA and MASTERCARD are now being accepted. NO FOOD STAMPS OR ACCESS CARDS YET! Lmao
8 months ago
Peet Argentina part 3 A week ago since I posted my last story of our trip..It all goes too quickly. We left Patagonia last Friday! From Sarmiento we drove to El Bolson, a long ride again. We left very early. After an hour drive through the middle of n Read more ... owhere we saw a bus that slid down the edge of the road (2meters) and fell on its side. Loads of passenger were on the road some lay in blankets. No cell phone signal…Fortunately there was a house at a few kilometers away where they could go and call for help. As far as we could see no bad injured people. We gave our water to the busdriver and since we couldn’t give any assistance we continued our trip. Realising what chances we have in life. If anything like that happens in our society, in no time assistance would have arrived… Our trip went on we had some breakfast and visited a beautiful park and lake. The weather was wonderful, I finally got some tan back on my skin. In El Bolson, we met two park rangers and had dinner with them. The next morning we visited their park and we were invited so it was for free. We walked for 2,3 hours and then left for St Carlos de Bariloche. And the scenery completely changed. Mountains, trees, snow…unbelievable! The weather was nice again and we even sat outside till very late. But that luck didn’t last. the next day we went for a ride on a highly recommended road. It started to rain once we were away for an hour or so and it continued like that all day and night long! The next morning it was greyish. Thierry was supposed to go out with a guide to picture Condors but because of the bad weather and the host not available, it got cancelled. He went for a ride and I decided to have a lazy day. Doing the laundry by just dropping it off at the reception! I visited the town’s museum. Nice but in 30 minutes it was done. So Friday morning we packed, filled up the car, and dropped it at the airport. We had not been very happy with this car, but in the end I must admit it had done his job! We arrived in BA on 4pm a Friday afternoon, so traffic was crazy like always in these big towns. The cabdriver was nice. He didn’t stop talking and we somehow understood him and made us understood as well. On our trip we had not been able to change money. The official rate for 1 € is 7 or 8$ arg. If you go to a distributor you get maximum 1000$arg and you pay 40$arg per transaction, plus the fee that your own bank counts. Argentinian guests that come to stay with us, prefer to pay by card since they are not allowed to take a lot of money outside their country. If they bring black $ arg they would loose a lot of money exchanging abroad. So they are very interested in changing money with tourists. There are streets in BA where you’re being addressed for CAMBIO… We did that and we were able to get 12£ for 1€ and no costs….. So a part of our holiday just became 35% less expensive..hihi! Later that night we discovered the Argentinian nightlife…crazy, before 2 AM nobody goes out and than all of a sudden the bars fill up…and next thing you know it is daylight and you need to get back to your hotel…and you find out that your phone got lost……Grrrrr So part of our Saturday after a few hours rest was to block my phone, go out to buy a new one and a new simcard and well we didn’t do the busride to see and get to know the city…. It wasn’t planned but it was the Buenos- Aires gaypride last Saturday, and the parade was just in the street behind our hotel! In Europe it is during the day but here the parade started at 8pm! It was a big parade with a lot of people, just like Paris or Amsterdam. You don’t expect this in a south American country and certainly not in such a very catholic country. Our friend James was invited to a party with view on the parade and he introduced us. A magnificent apartment with great hosts Sandra and Rodolpho Zagert. Rodolpho is a renowned painter in Argentina and we were very impressed by his works…It was wonderful to have been to their party, nice guests, good food an very nice wines! After the party we went out again with James and well yes daylight was switched on again once we went home. Sunday we got up at 10, packed our bags, had breakfast and picked up the new rental car a kind of Renault megane. Much more comfortable then the Chevy Corsa. And we drove a 400km to the El Palmer park. Here we did a small ride and in the 1,5 hour during sunset we saw so many adorable wildlife, beautiful birds and loads of Caybaras and a grey fox! We slept next to the park. We went out to next village for food. Nothing looked very attractive so we just decided to stop at 1place and……it was one of the nicest empanada we’ve had and the pork chops with homemade fries were just delicious! Yesterday it rained all day. We had to drive another 400km to Carlos Peligrini. The last 80km the road was announced as a dirt road. The 1st 40km it was a new constructed road, it drove too well; All of a sudden without any warning it became the dirt road and because it rained so much…the roadbecame a swamp. And only after 15m we got stuck in the mud…Thierry got out of the car and got sucked in the mud till his ankles losing his shoes! So I decided to stay in the car! But not for long…… How incredibly nice people the Argentines are, within minutes they all came to help us! They first tried to pull us out with a rope but the Argentinian Renault doesn’t have an eye to fix the rope. So in the end we pushed the car out of the mud and back on the road…. We thanked the help and made them laugh by calling ourselves stupid turistas..LOL. Rental cars are a disaster here in this country. We pay more for the most simple car for 2 weeks than for the midsize 4wheeldrive we rented 5 weeks in Costa Rica last year. For this part of the trip we planned of renting a 4wheel drive, but this was impossible! Compared to the state of most of the main roads you might expect 4wheel drives the best option… We drove back to Mercedes and decided to stay for the night in order to change our plans. We called and emailed the lodges on the site…and by accident Elsa who owns the most highly rated lodge in Carlos Pelligrini, on Tripadvisor got stranded in Mercedes as well last night. She came to visit us and told us the road would be ok today, since the sun was coming out. But there are shuttles as well to the park by 4 wheel droven cars. We decided to do that and we will leave from here around noon, for 2 days of new adventures!! love Peet
9 months ago
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14 days ago
Beyond N.J. beaches, fertile fields serve up a bounty
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18 days ago
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