Comments for Bearshapedsphere

Comment on What’s in a name? Hazelnuts in Chile by Elizabeth

Elizabeth — Wed, 16 May 2012 23:13:36 +0000

Let me know when you come north and I will invite!

I have never bought dulce de membrillo but my mother-in-law makes it every year from her own trees. She is always experimenting with her recipe, changing slightly the colour and sweetness.

Comment on What’s in a name? Hazelnuts in Chile by Eileen

Eileen — Tue, 15 May 2012 13:13:41 +0000

I could have a meal with those people who like the fried batter and not the fish, because I’m not crazy about the fried batter after a couple of bites.

I don’t mind dulce de membrillo, but I’m not sure I’ve ever bought it. Though I do have a home-made variety in the fridge now, which I will dutifully eat. I had some with plain yogurt yesterday and it wasn’t bad.

Hoping to get to see you sometime when I’m in the north, btw! Would love to come for an (uninvited) visit! Mostly I want to look at the pretty yarn.

Comment on What’s in a name? Hazelnuts in Chile by Elizabeth

Elizabeth — Mon, 14 May 2012 23:57:34 +0000

I have seen the Chilean hazelnuts but it never clicked that they were supposed to be the same as European hazelnuts. They look very different.

And I think I am Chilean… I love all of the above, (especially green beans on my sandwich!) Here in the North they like to eat dulce de membrillo on bread or crackers with a slice of goat’s cheese, surprisingly nice.

Of course, each country has it’s “special” foods. Can’t take “fish and Chips” away from the Brits, or the yummy stuff that goes with them… vinegar, gravy, curry sauce or mushy peas! (and some people prefer just the fried batter without the fish!)

Comment on What’s in a name? Hazelnuts in Chile by Eileen

Eileen — Mon, 14 May 2012 21:28:21 +0000

I can’t even imagine how they would taste in chocolate. It would be like mixing mate with chocolate milk. They seem like two flavors (and textures) that wouldn’t go well together. Do you know about the Chilean piñones? Those are so not pine nuts as we know them. Wet and rubbery and more like a potato than a nut. Oh! sufrimiento del extranjero! So hard!

Comment on What’s in a name? Hazelnuts in Chile by Leigh

Leigh — Mon, 14 May 2012 21:25:27 +0000

This cracked me up. I so know what you mean about the dulce de leche-dry mouth cake and most definitely with membrillo. Same with dulce de batata. They make my teeth curl, all of them.

I am curious to know, though. How do the Chillean ones taste in chocolate?

Comment on What’s in a name? Hazelnuts in Chile by Emily in Chile

Emily in Chile — Mon, 14 May 2012 17:16:28 +0000

I had no idea they were different! I’ve never really eaten plain European hazelnuts, so I figured the Chilean ones were just slightly smaller. Thanks to you, I’ve learned something today.

Comment on What’s in a name? Hazelnuts in Chile by nano fernández

nano fernández — Mon, 14 May 2012 16:59:05 +0000

Avellanas, castañas, nuez ,etc…frutos secos,puras delicias
para tentarnos a comer!!! Además, ayudan a la salud. Ud nos va a seguir tentando con esos ricos alimentos??? Ojalá que si…saludos!!!

Comment on What’s in a name? Hazelnuts in Chile by Eileen

Eileen — Mon, 14 May 2012 14:20:32 +0000

If you read the fine print, there are more chilean hazelnuts (by weight) than the euro ones. I think there were 70 grams and 55 grams, respectively. I’m sure they won’t revoke your visa, so long as you eat completos. (oops, I don’t do that, either). The membrillo goo in my fridge is just mocking me now, I know it. I also dislike string beans on my sandwich. I’m a failed emigreé.

Comment on More polite than a person who accepts a quince as a gift by Eileen

Eileen — Mon, 14 May 2012 14:18:11 +0000

jajaj, Carlos, y tu crees que el correo chileno le gana al correo noruego? Creo que hay unos servicios que tienen cosas tales como pebre envasado, mostaza JB y otras “delicias” chilenas, pero no sé si las mandan a Europa o tan solo a EEUU. El dulce de membrillo se reemplaza facilmente (y con gusto) el dulce de guayaba, pero quizás eso tampoco les llega.

Lamento decirte que lo mejor de lo que podríamos mandar es una marraqueta recién sacada del horno, y difícil que llegue en buenas condiciones! Que tiene noruega para mandar? Lakris? Implementos de cocina para hacer lefse? Podríamos hacer un treque! (el lakris lo conozco de islandia, y el lefse lo hicimos una vez con una amiga en Washington, DC.)

Comment on What’s in a name? Hazelnuts in Chile by Thorny Rose

Thorny Rose — Mon, 14 May 2012 14:13:05 +0000

Interesting that the European hazelnuts cost less than the “nacional.” I would presume that they’re imported, no?

And, my friend…..membrillo, quesillo, and I do not get along. Not a fan of manjar either. Hope they don’t revoke my visa for admitting that!