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Barbarian

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New England oyster stew, with crusty rolls.
50731978792_2cd99b2607_b.jpg
 
They're amazing in the tummy too!
What kind of food do YOU like?
Stew seems to be a staple food, no?

Beef stew is good, I always prefer to make it myself in the crockpot YUM! I can't have a lot of the canned stuff because of the wheat. I can't usually have a yummy roll to go with it - also usually wheat :sad I rarely make stews - my main thing is stir fry's or something roasted. Most things that are gluten free, which doesn't always feel like much lol. ?
 
Comfort foods. All my kids says Mrs. Barbarian's mac and cheese is the best. I don't care for mac and cheese myself, but apparently, it's really good.

How about street tacos, borracho beans, and cilantro lime rice?
49899023618_e47c4ce461_b.jpg

Yummy...I'm good for it!

I've never had the lime cilantro rice...but it sounds good.

How about a Columbian dish?
I've never seen it with the avocado...but who am I to complain!


1615049459769.png
 
What exactly is polenta?
It looks like pudding. Or runny mashed potatoes.
Hi Hopeful,,,
Italy got through WWII on polenta,,,both the "yellow" kind and the "brown" kind.
Today it's a specialty food.

Yellow polenta is made from dried and ground corn. Ground very fine.
You just put some in boiling water with some salt and some add a tablespoon of extra-virgin olive oil (me included).
Just let it boil, turning it constantly, for about 20 to 40 minutes until nice and thick.

Brown polenta is made from dried and ground chestnuts. In the old days (till about 1960) they were dried in a
metato....
The same procedure is followed.
In Italian it's called polenta di castagne.


1615049866413.png



1615050034609.png
 
Hi Hopeful,,,
Italy got through WWII on polenta,,,both the "yellow" kind and the "brown" kind.
Today it's a specialty food.

Yellow polenta is made from dried and ground corn. Ground very fine.
You just put some in boiling water with some salt and some add a tablespoon of extra-virgin olive oil (me included).
Just let it boil, turning it constantly, for about 20 to 40 minutes until nice and thick.

Brown polenta is made from dried and ground chestnuts. In the old days (till about 1960) they were dried in a
metato....
The same procedure is followed.
In Italian it's called polenta di castagne.


View attachment 10954



View attachment 10955
Sounds a lot like grits.
Perhaps with more refining?
 
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