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Local food enjoyed by a single man exploring the world at human speed.
3 articles found matching criteria.|
|In Ecuador, there's a very special kind of ice cream. It's made by hand, by putting fresh cream inside a copper container sitting on blocks of ice. The cream is then whisked with a wooden spatula and the container spun on the ice. It takes about 20 minutes to turn a litre of ice cream that way. The result is extremely good... a mix between regular ice cream and sorbet. This batch was vanilla, but it can be any flavour too. more...|
|Keywords: dessert, rice|
|Arroz con leche (rice with milk) is the Spanish name for rice pudding. I've had some in Colombia and in Panama where it's also popular. But this one served hot in the street of Pasto is out of this world. First, yes, it's hot, then it has raisins, it's sweetened with sugar cane, made from fresh milk from the farm (non pasteurized). Hands down the best rice pudding I ever had in my life! more...|
|As I was walking downtown Banff I ran into a familiar store and I realized I had forgotten to tell you about the two most famous food icons in Canada. This first one is not originally from Banff... but from Ottawa, but now it's enjoyed all over Canada. It became famous as a warm snack to eat while skating on the Rideau Canal (the longest skate rink in the world), but now it's enjoyed all year-round as a dessert treat. The name comes from the shape of this pastry... which looks like the tail of a beaver... a national emblem of Canada. It's a whole-wheat pastry, stretched and flat-cooked in canola oil. After a short rest period to let oil get out, it's spread with butter and toppings. more...|
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