pgadler
Member
And here's Patrik from Stockholm, Sweden.
Other Areas And your country of origin is?
- Thread starter SolaresLarrave
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rool
Well-known
Location: Los Angeles, USA
Born: Paris, France
Born: Paris, France
C
ch1
Guest
Originally Posted by copake_ham
My country of origin is Brooklyn!
Kieth,
Say we could start a thread for people born in Brooklyn. It would use "Brooklynese" as the language. "So dat den no ones wud be able ta unnerstan us!" 😎
My country of origin is Brooklyn!
kbg32 said:
Kieth,
Say we could start a thread for people born in Brooklyn. It would use "Brooklynese" as the language. "So dat den no ones wud be able ta unnerstan us!" 😎
JohnL
Very confused
Born British in UK. Lived in Brazil almost 40 years. Wife Brazilian. Children dual nationality and living in UK.
ErnestoJL
Well-known
Born in Buenos Aires, ARGENTINA 53 years ago.
Living in Buenos Aires since I was born, but sometimes thinking to move to a smaller, quieter place close to the sea.
No nos une el amor, sino el espanto. J. L Borges
Ernesto
Living in Buenos Aires since I was born, but sometimes thinking to move to a smaller, quieter place close to the sea.
No nos une el amor, sino el espanto. J. L Borges
Ernesto
Gabriel M.A.
My Red Dot Glows For You
Thanks for the intro, Francisco!SolaresLarrave said:
I've also had a very strong desire to go to Perú, and even before I fell in love with Paris, I've always wanted to visit Barcelona. That would be one of my dreams: do a photojournal of my travels to (back to Mexico), Peru (Lima and Cuzco), also Barcelona, Madrid, Sevilla, and the Galician coast. ::sigh:: Sueños sobran.
Then there's Vienna... ok, back on topic.
There's also a song that goes: "Yo soy de San Luis Potosí / es mi barrio San Miguelito / del centro de México soy / soy por Dios corazón (todito)" -- that's moi 😀
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W
wierdcollector
Guest
Born in Northern Ontario, lived here my whole life. Like to visit the U.S.A. but home is still best to me.
bob cole
Well-known
________________________________________________________________SolaresLarrave said:
Cuzco has 28 churches and I believe I've been in all of them...It's also very high and I needed special pain killer for a terrible headache that wouldn't go away...I drank Chibcha , I believe it's called, [milky white alcohol that the Quecha indians made by their own very special process I won't go into];holding a white handkerchief in the air, by local tradition, my wife danced the marinera with the Quechua; when I asked for a double bed, the hotel people found one and moved it into our room...It was so long ago that when we took a two-engine Fawcett Airlines plane from Lima, we had to hold little plastic tubes in our mouth for oxygen. I loved Lima much more...we found a restaurant there at the time: El Ganso Azul [Blue Goose] and had great anticuchos [broiled giblets]. The downtown hotel, probably gone by now, served hot chocolate at 4 p.m. while a six-piece orchestra played classical music...And at a private club nearby, a waiter stood behind the chair of each guest...When I went to a local beach called Ancon, there was nothing there then, just a few beach embrellas...Even the Coke machine was empty...Peru is a great place...Que viva Peru..un buen sitio para visitar...
JimG
dogzen
Stop Bob, your making me triste for home. We don't make chicha that way anymore since we discovered electric blenders. Anticuchos are made from marinaded beef hearts cooked over charcoal. Damn but that's good, even if it doesn't sound so great.
SolaresLarrave
My M5s need red dots!
JimG, sounds like chinchulines...
Oddly enough, when I went to B. Aires in 2001 and read about them, my first reaction was "I want to try them" while my wife (some times more American than she'd admit) said "Eeew!"
Chinchulines are lamb intestines, thoroughly cleaned, and roasted over coals until they get really crunchy. Mmmmm... they're good! 🙂
Oddly enough, when I went to B. Aires in 2001 and read about them, my first reaction was "I want to try them" while my wife (some times more American than she'd admit) said "Eeew!"
Chinchulines are lamb intestines, thoroughly cleaned, and roasted over coals until they get really crunchy. Mmmmm... they're good! 🙂
chenick
Nick's my name!
Born in Ireland but lived in Argentina for a year where I also have residency. Would like to return to Buenos Aires. 😀
Nick
Nick
egpj
50 Summilux is da DEVIL!
Born and raised in the states (Suffolk, Virginia). But, my heart belongs in Colombia. Fell in love with the place when I worked there for 5 years. Loved it! Even with all the problems it is the most fun place I have ever been.
JimG
dogzen
Francisco, I'm sure Anticuchos would sound unwholesome to many Europeans. But I remember them as the greatest meal I ever enjoyed. There is a strong association for any immigrant for the food of there homeland. Someone took me to a Peruvian restaurant in San Francisco's Mission district and I ordered the whole menu, all of it. It was like going home again.
JimG
dogzen
Chicha Recipe
From: xb-70.com/beer/chicha/ch_recip.htm
Ingredients for 3 gallons (split into two 1.5 gallon batches)
• 1.6 lbs jora
• 1 lb piloncillo (a cousin to brown sugar)
• 1/2oz curacao orange peel and 1tbs coriander (one half)
• 2 sticks cinammon, 1tsp allspice (the other half)
• Nottingham dry yeast
• OG ~1.055
Procedure
We 'mashed in' by adding our crushed jora to 2 gallons of 140F water. The water was still being heated at this point and there was no reason for chosing this temperature. The addition of the jora brought the temp of the mash down to some temperature we never knew because we didn't care because it didn't matter. We applied heat until the temperature rose to 160F. My 1/2bbl mash tun with manifold was used for this process.
The 160F rest was held for about an hour, but the mash ended up sitting for the better part of three hours while we attempted to break into a Sankey keg of Alehouse Rock (Huntington Beach, CA) Altbier which included a "quick" trip to the brewery.
Upon our return, we brought the mash up to nearly boiling and simply ran the liquor out of the mash tun into the kettle. The runoff behaved very strangely, at times slowing to a mere trickle, and others at full bore, all seemingly of its own volition. Stirring and/or heating had no effect. A lot of flour found its way into the kettle. When most of the liquor had run out of the tun, we added another 2 gallons of water, and brought the mash to a boil. These second runnings were run off into the kettle and then we repeated this step once more. The result was 5.25 gallons of wort at a specific gravity of 1.016.
At this point we split the wort into two ~2.5 gallon batches and boiled each separately.
A pound of sugar (!) in the form of piloncillo was added to each kettle once boiling was achieved. About 10 minutes from the end of the hour-long boil, we added ~1/2oz curacao orange peel and ~1tbs crushed coriander to one batch, and ~1tsp allspice and two sticks of cinammon to the other. Because of the small volumes involved, cooling was performed by immersion.
The OG was 1.055 (I think). Each batch went into a separate 5 gallon carboy (glass bottle) and a packet of Nottingham dry yeast was added to each.
Tasting
Fermentation started within four hours and was quite vigorous. Even so, a sample drawn 24 hours later was (predictably) too sweet to enjoy. I did not get a chance to taste it 2 days later, but after 3 days Dirk and I both sampled. At this point, the chicha was still actively fermenting, but had become fairly dry. I suspect that there are very few big sugars to slow things down, and if my test batch was any indication, the stuff was almost fermented out at this point. I regret not measuring the SG.
I also purchased some strawberries to try some frutillada. I popped a dozen or so 'berries in the blender, added a little chicha, and whipped it into spooge. To about 16oz of chicha I added ~1/2 cup of the 'berry mush and stirred it in. I'm here to tell ya that frutillada is heaven! The fresh berries add a little body and sweetness and are a perfect complement to the corn. It was very difficult not to gulp this treat.
The verdict was that chicha is mighty fine stuff! I admit I enjoyed my initial schooner of chicha much more than I thought I would. Frankly, my expectations were low. While the chicha was thin-bodied, it had retained some sweetness, and the spices were luckily in good balance, though the curacao/coriander batch was a little too subtle. The piloncillo appears to have contributed surprisingly little taste-wise. Obviously, the predominant taste and aroma was that of corn. Also, the giggle-factor derived from witnessing active fermentation in the glass is not to be understated. Perhaps my initial impressions are colored by how much fun I thought this culmination of several months of preparation was, but then, chicha appears to be fun stuff.
After two weeks, the chicha had fermented completely out, and I combined the remainder of each carboy (about 2 gallons total) in a short Cornelius (soda) keg. At some time during the second week, both carboys had picked up a lactic infection. One carboy spent it's entire life covered with only aluminum foil ("I thought I had seven airlocks..."), but the other did have an airlock. The source of the infection must have been my method of sampling: I'd fill my glass by pouring directly from the carboy. This must have sucked something back in that took hold. Useful knowledge to have, but I hope I'm not doomed to make only sour beer from now on.
In any case, the resulting sour chicha is wonderful! When the chicha was young, I found additions of lactic acid in the glass not to my liking. But now that the chicha is dry, and perhaps because the lactic acid was the result of a natural infection, it is perfect. It has little body, but the corn aroma and flavor are still evident. The spices are very subtle and have almost completely faded.
From: xb-70.com/beer/chicha/ch_recip.htm
Ingredients for 3 gallons (split into two 1.5 gallon batches)
• 1.6 lbs jora
• 1 lb piloncillo (a cousin to brown sugar)
• 1/2oz curacao orange peel and 1tbs coriander (one half)
• 2 sticks cinammon, 1tsp allspice (the other half)
• Nottingham dry yeast
• OG ~1.055
Procedure
We 'mashed in' by adding our crushed jora to 2 gallons of 140F water. The water was still being heated at this point and there was no reason for chosing this temperature. The addition of the jora brought the temp of the mash down to some temperature we never knew because we didn't care because it didn't matter. We applied heat until the temperature rose to 160F. My 1/2bbl mash tun with manifold was used for this process.
The 160F rest was held for about an hour, but the mash ended up sitting for the better part of three hours while we attempted to break into a Sankey keg of Alehouse Rock (Huntington Beach, CA) Altbier which included a "quick" trip to the brewery.
Upon our return, we brought the mash up to nearly boiling and simply ran the liquor out of the mash tun into the kettle. The runoff behaved very strangely, at times slowing to a mere trickle, and others at full bore, all seemingly of its own volition. Stirring and/or heating had no effect. A lot of flour found its way into the kettle. When most of the liquor had run out of the tun, we added another 2 gallons of water, and brought the mash to a boil. These second runnings were run off into the kettle and then we repeated this step once more. The result was 5.25 gallons of wort at a specific gravity of 1.016.
At this point we split the wort into two ~2.5 gallon batches and boiled each separately.
A pound of sugar (!) in the form of piloncillo was added to each kettle once boiling was achieved. About 10 minutes from the end of the hour-long boil, we added ~1/2oz curacao orange peel and ~1tbs crushed coriander to one batch, and ~1tsp allspice and two sticks of cinammon to the other. Because of the small volumes involved, cooling was performed by immersion.
The OG was 1.055 (I think). Each batch went into a separate 5 gallon carboy (glass bottle) and a packet of Nottingham dry yeast was added to each.
Tasting
Fermentation started within four hours and was quite vigorous. Even so, a sample drawn 24 hours later was (predictably) too sweet to enjoy. I did not get a chance to taste it 2 days later, but after 3 days Dirk and I both sampled. At this point, the chicha was still actively fermenting, but had become fairly dry. I suspect that there are very few big sugars to slow things down, and if my test batch was any indication, the stuff was almost fermented out at this point. I regret not measuring the SG.
I also purchased some strawberries to try some frutillada. I popped a dozen or so 'berries in the blender, added a little chicha, and whipped it into spooge. To about 16oz of chicha I added ~1/2 cup of the 'berry mush and stirred it in. I'm here to tell ya that frutillada is heaven! The fresh berries add a little body and sweetness and are a perfect complement to the corn. It was very difficult not to gulp this treat.
The verdict was that chicha is mighty fine stuff! I admit I enjoyed my initial schooner of chicha much more than I thought I would. Frankly, my expectations were low. While the chicha was thin-bodied, it had retained some sweetness, and the spices were luckily in good balance, though the curacao/coriander batch was a little too subtle. The piloncillo appears to have contributed surprisingly little taste-wise. Obviously, the predominant taste and aroma was that of corn. Also, the giggle-factor derived from witnessing active fermentation in the glass is not to be understated. Perhaps my initial impressions are colored by how much fun I thought this culmination of several months of preparation was, but then, chicha appears to be fun stuff.
After two weeks, the chicha had fermented completely out, and I combined the remainder of each carboy (about 2 gallons total) in a short Cornelius (soda) keg. At some time during the second week, both carboys had picked up a lactic infection. One carboy spent it's entire life covered with only aluminum foil ("I thought I had seven airlocks..."), but the other did have an airlock. The source of the infection must have been my method of sampling: I'd fill my glass by pouring directly from the carboy. This must have sucked something back in that took hold. Useful knowledge to have, but I hope I'm not doomed to make only sour beer from now on.
In any case, the resulting sour chicha is wonderful! When the chicha was young, I found additions of lactic acid in the glass not to my liking. But now that the chicha is dry, and perhaps because the lactic acid was the result of a natural infection, it is perfect. It has little body, but the corn aroma and flavor are still evident. The spices are very subtle and have almost completely faded.
Andrew Touchon
Well-known
Born in Kansas City, MO. I guess that makes me a middle American. I joined the US Navy on a two year active duty and four year reserve enlistment when I was 17 years old to avoid the Army draft. Somehow I forgot to get out until I retired 32 years later. I have lived in or visited much of the world and for the most part feel at home almost anywhere people aren't shooting at me.
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bob cole
Well-known
On piloncillo, my Nicaraguan friends used to serve it -- cold, I believe ...It was, as you say, a kind of brown sugar but in the Nicaraguan version it was mixed with coffee or chocolate, I can't remember which, and added to milk and served like a kind of drink...we used to make it at the University of Texas where I lived with a group of Latinos...Esta noche puedo escribir los versos mas tristes, as Ruben Dario, the Nicaraguan poet used to say...
traveller
Learning how to print
JimG said:
😀 😀 You wouldn't believe what recipes you can find here......
Back to topic, born in Canada, with 4 years emigrated to Austria (I had no voting rights), now living in Germany. And getting hungry because I'm thinking of Chinchulines
Gabriel M.A.
My Red Dot Glows For You
Oh, but I would! I do like the crunchy machitos as we call them, but there's a German dish that I like a lot and I always forget what it's called: it's kidneys on some kind of sauce, served with a kind of potato serving. Mmmmmmm!!!traveller said:
bob cole
Well-known
I'm from Woonsocket, a one-time French-Canadian city in a North-American state that is smaller than El Salvador...when I was a kid, we used to pronounce it WoonsockET, comme les Quebecois!
bmattock
Veteran
chenick said:
No insult intended, Nick, but is that the club they refer to as "Sombrero Irish?" I spent some time in Mexico City and was surprised by the large Irish contingent I found there.
Best Regards,
Bill Mattocks
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