I have just had a pastry that called itself an empanada but was basically a cheese tortellini the size of my palm and I want to weep for the occasional glory of the earth.
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My wife just made these yesterday for her culinary school assignment and they were indeed delicious, but we also knew what they were already because we've lived in Texas our whole lives. Good description though.
I had these cheese empanadas in Minneapolis that were dusted with powdered sugar and served with screamingly hot (as in spiiiiiicy) salsa. That was 13 years ago and I still regret not asking what kind of cheese was in those things.
They have the ability to make ham flavored chips and this technology hasn't spread further? Is this when I go fully militant on IP laws and specifically on whatever patent bullshit has locked this magic up?
Doubt its patented, there are SO MANY brands here in Britain with various ham flavours, it weirded me out when I was in California just how limited the selection of flavours was, really weird
(there is some IP law, if you want a giggle read up on Tayto (Belfast) and Tayto (Dublin))
I wonder if there's any difficulty with Protected Designation of Origin issues as ham flavor gets a little too Iberico.
Or... does one have to grind up entire herds of pigs to render into ham flavor? There has to be a reason why it hasn't spread further to other products or regions
I'm vegetarian, I can eat most "ham" flavoured crisps, one of our big brands did a thing of "contains actual bacon" about a decade ago, that was dumped VERY quickly as sales fell
Weirdly, Walkers who do experimental flavours as a marketing gimmick here is owned by Lays
I adore empanadas. We have a place near us that is pretty good, but I'd rather drive about 30 minutes to The Empanada Place. They have better pastry. Cheese and caramelized onion is the most amazing thing ever.
It also sounds like this Argentinian pizza called...i forget how you spell it. fugazzi? It's basically focaccia with melted cheese and caramelized onion
You were close! It's fugazza. The empanada place near us has that, too. Sooooo good, though I don't care for their crust much... the topping more than makes up for it.
That’s an empanada argentina 🙌🏻 nice to see them finally reaching the north 😂😂 we make several very interesting kinds, there’s several regional kinds of meat fillings. If the place you got yours from also sells pizza, ask them for fugazzeta rellena. You’re in for a treat
Have you ever tried a kaassoufflé? (Dutch chip shop food, deep fried cheese in a crispy case. Shifts the inside/outside ratio firmly towards “molten cheese”)
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ME: *tearfully* This is one of the greatest things I’ve ever eaten.
(there is some IP law, if you want a giggle read up on Tayto (Belfast) and Tayto (Dublin))
Or... does one have to grind up entire herds of pigs to render into ham flavor? There has to be a reason why it hasn't spread further to other products or regions
Weirdly, Walkers who do experimental flavours as a marketing gimmick here is owned by Lays
*Dolly Zoom*
🎵 https://www.myinstants.com/media/sounds/beethoven.mp3 🎵
It also sounds like this Argentinian pizza called...i forget how you spell it. fugazzi? It's basically focaccia with melted cheese and caramelized onion
I've had fried butter. I'm from Alabama,
Do your best LOL
(I do enjoy reading these things!)
You really need to try a Cornish pastie. A proper one, not commercial shite.