I do a lot of Cuban cooking. I’m lovin ‘it. Website design By BotEap.comWe will have a traditional Noche Buena on Christmas Eve with the Roast Pig that I injected and macerated with mojo for at least 24 hours, cassava with mojo, black beans, rice, (if you cook the rice and beans together it is called Moros y Cristianos), such maybe some fried plantains (mmm), salad, and for dessert flan and maybe some nougat. I have never tried nougat, but it is part of traditional Christmas meals. Are you still living in Colombia? I tried to make arepas but couldn’t get them to cook right. Also, I’m not sure we have the right flour here. I used the one that Mexicans use for tamales and tortillas” Website design By BotEap.comThat ends your email. Website design By BotEap.comI wanted to talk to you about his email because I thought it was very interesting. In fact, I came across the word or phrase “la raspa” last week, for the first time, when I was researching “photos” and “recipes” for pegao, concon or cucayo on the net, and I saw that it was the word that Cubanos are used for a crispy layer of rice that is scraped from the bottom of the pot. But I didn’t want to include it in my last article unless a Cuban or someone familiar with “Cuban culture” confirmed that “la raspa” is the Cuban word for crispy rice that sticks to the bottom of the pot. . Website design By BotEap.comThe word “raspa” apparently comes from the verb “raspar” which means “to scrape off”. Website design By BotEap.comBut I also found his email very amusing because he said he forgot about the fish bone and used a rice cooker. I have a rice cooker in my “apartment” in Medellín, and whenever one of my Colombian friends visits and cooks rice, they also, for convenience, forgo the “caldero” (cast iron or cast aluminum pot) and the pegao, concón , cucayo or raspa. Of course, I’m not happy because I love to eat the crispy rice that sticks to the bottom of the pot. Website design By BotEap.comAnd another thing that she mentioned that I felt was also typical of my friends in Medellín is that she cooks with a pressure cooker. Website design By BotEap.comBut when I lived in Barranquilla on the Caribbean coast of Colombia, my “girlfriend” never cooked with a pressure cooker. Instead, she would soak the beans overnight to make sure they were soft before cooking them the next day. Website design By BotEap.comBut the “paisas” or people of Medellín are a little more “cosmopolitan” than the “costeños” (people of the coast) of Barranquilla and prefer the comfort of rice cookers and pressure cookers over “calderos” (iron pots). cast or cast aluminum) and regular stockpots. Website design By BotEap.comSo that’s what I wanted to share with you that I learned about Spanish or the culture of Cuba and Colombia.
How to say Happy New Year in Spanish and how to speak Cuban Spanish
Website design By BotEap.comToday you will learn to say Happy New Year in Spanish and to speak Cuban Spanish. This is how you say Happy New Year in Spanish: “Prospero Año Nuevo”. But keep in mind that you can say “Happy New Year” or “Happy New Year”. Or as they say in Colombia, “Happy New Year”.
Website design By BotEap.comAfter writing a recent article where I included a “photo” and a “recipe” for pegao, concón or cucayo (a delicacy consisting of crunchy rice that sticks to the bottom of the pot), a reader responded with a very interesting email. :
Website design By BotEap.com“Thank you very much, Patrick. By the way, in Cuba, the rice crust at the bottom of the pot is called la raspa, and it’s a delicacy there, too. Thanks for the recipe, too. Most people these days just they forget the rasp and use a rice cooker but i hate hoarding more gadgets!
I do a lot of Cuban cooking. I’m lovin ‘it. Website design By BotEap.comWe will have a traditional Noche Buena on Christmas Eve with the Roast Pig that I injected and macerated with mojo for at least 24 hours, cassava with mojo, black beans, rice, (if you cook the rice and beans together it is called Moros y Cristianos), such maybe some fried plantains (mmm), salad, and for dessert flan and maybe some nougat. I have never tried nougat, but it is part of traditional Christmas meals. Are you still living in Colombia? I tried to make arepas but couldn’t get them to cook right. Also, I’m not sure we have the right flour here. I used the one that Mexicans use for tamales and tortillas” Website design By BotEap.comThat ends your email. Website design By BotEap.comI wanted to talk to you about his email because I thought it was very interesting. In fact, I came across the word or phrase “la raspa” last week, for the first time, when I was researching “photos” and “recipes” for pegao, concon or cucayo on the net, and I saw that it was the word that Cubanos are used for a crispy layer of rice that is scraped from the bottom of the pot. But I didn’t want to include it in my last article unless a Cuban or someone familiar with “Cuban culture” confirmed that “la raspa” is the Cuban word for crispy rice that sticks to the bottom of the pot. . Website design By BotEap.comThe word “raspa” apparently comes from the verb “raspar” which means “to scrape off”. Website design By BotEap.comBut I also found his email very amusing because he said he forgot about the fish bone and used a rice cooker. I have a rice cooker in my “apartment” in Medellín, and whenever one of my Colombian friends visits and cooks rice, they also, for convenience, forgo the “caldero” (cast iron or cast aluminum pot) and the pegao, concón , cucayo or raspa. Of course, I’m not happy because I love to eat the crispy rice that sticks to the bottom of the pot. Website design By BotEap.comAnd another thing that she mentioned that I felt was also typical of my friends in Medellín is that she cooks with a pressure cooker. Website design By BotEap.comBut when I lived in Barranquilla on the Caribbean coast of Colombia, my “girlfriend” never cooked with a pressure cooker. Instead, she would soak the beans overnight to make sure they were soft before cooking them the next day. Website design By BotEap.comBut the “paisas” or people of Medellín are a little more “cosmopolitan” than the “costeños” (people of the coast) of Barranquilla and prefer the comfort of rice cookers and pressure cookers over “calderos” (iron pots). cast or cast aluminum) and regular stockpots. Website design By BotEap.comSo that’s what I wanted to share with you that I learned about Spanish or the culture of Cuba and Colombia.
I do a lot of Cuban cooking. I’m lovin ‘it. Website design By BotEap.comWe will have a traditional Noche Buena on Christmas Eve with the Roast Pig that I injected and macerated with mojo for at least 24 hours, cassava with mojo, black beans, rice, (if you cook the rice and beans together it is called Moros y Cristianos), such maybe some fried plantains (mmm), salad, and for dessert flan and maybe some nougat. I have never tried nougat, but it is part of traditional Christmas meals. Are you still living in Colombia? I tried to make arepas but couldn’t get them to cook right. Also, I’m not sure we have the right flour here. I used the one that Mexicans use for tamales and tortillas” Website design By BotEap.comThat ends your email. Website design By BotEap.comI wanted to talk to you about his email because I thought it was very interesting. In fact, I came across the word or phrase “la raspa” last week, for the first time, when I was researching “photos” and “recipes” for pegao, concon or cucayo on the net, and I saw that it was the word that Cubanos are used for a crispy layer of rice that is scraped from the bottom of the pot. But I didn’t want to include it in my last article unless a Cuban or someone familiar with “Cuban culture” confirmed that “la raspa” is the Cuban word for crispy rice that sticks to the bottom of the pot. . Website design By BotEap.comThe word “raspa” apparently comes from the verb “raspar” which means “to scrape off”. Website design By BotEap.comBut I also found his email very amusing because he said he forgot about the fish bone and used a rice cooker. I have a rice cooker in my “apartment” in Medellín, and whenever one of my Colombian friends visits and cooks rice, they also, for convenience, forgo the “caldero” (cast iron or cast aluminum pot) and the pegao, concón , cucayo or raspa. Of course, I’m not happy because I love to eat the crispy rice that sticks to the bottom of the pot. Website design By BotEap.comAnd another thing that she mentioned that I felt was also typical of my friends in Medellín is that she cooks with a pressure cooker. Website design By BotEap.comBut when I lived in Barranquilla on the Caribbean coast of Colombia, my “girlfriend” never cooked with a pressure cooker. Instead, she would soak the beans overnight to make sure they were soft before cooking them the next day. Website design By BotEap.comBut the “paisas” or people of Medellín are a little more “cosmopolitan” than the “costeños” (people of the coast) of Barranquilla and prefer the comfort of rice cookers and pressure cookers over “calderos” (iron pots). cast or cast aluminum) and regular stockpots. Website design By BotEap.comSo that’s what I wanted to share with you that I learned about Spanish or the culture of Cuba and Colombia.