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What are you wearing? ;D very French.
Not interested in the tartan jammies but very interested in the recipe, please tell us more gagomes.
Quote from: DalPuri on February 17, 2013, 11:30 PMWhat are you wearing? ;D very French.Ha ha! indeed. They are "comfortable trousers" that I wear all the time when at home.
Quote from: gagomes on February 18, 2013, 12:23 AMQuote from: DalPuri on February 17, 2013, 11:30 PMWhat are you wearing? ;D very French.Ha ha! indeed. They are "comfortable trousers" that I wear all the time when at home.Ahhhh, a bit like my housecoat...(A.K.A. me dressing gown) ;D
found a version using pig cheeks which I also want to try, I feel a 'two bids with one stone' coming on.
Thanks Gagomes, i've Googled this and it's thrown up some interesting dishes. It's going on my list of recipes to try, found a version using pig cheeks which I also want to try, I feel a 'two bids with one stone' coming on. The pepper paste is interesting and again Google has thrown up a few variations. I see some mention slow roasting the peppers as a shortcut and other boil as you have done. Am I right in thinking the original Massa de Pimentao is a paste made by salt curing the pepper to remove the water which you then drain off? I'd be interested in the original recipe if you have it.