• I’ve added a casual chat room to CookingBites as a place for off-topic banter, light conversation, and short-lived chit-chat that doesn’t belong in forum threads. The chat room is informal and lightly-to-not moderated, with messages being temporary, so it’s ideal for friendly back-and-forth that would otherwise derail discussions. Site rules still apply, but there’s no reporting system or expectation of post-by-post moderation - if something becomes uncomfortable, the right response is to step away. If a topic has substance or lasting value, it still belongs in the forums; everything else can head to chat.

It's National Pot Pie Day in the U.S.

karadekoolaid said:
Polvorosa de Pollo". That translates as " Crumbly Chicken Pie". There's pastry on the top and on the bottom, but the pastry is made with egg yolks and has sugar added to it. It's more like a crumble, in some ways. The filling is complicated to make because there are several steps, but it's really tasty. I'd imagine that the origin has a lot of Spanish influence, because there are olives, raisins,wine and capers in the mixture.
It's been a while since I made one, so let me see if I can conjure one up this week.
Click to expand...
Sounds delicious. I love raisins with capers.
 
caseydog said:
I've only had Mexican picadillo here in Texas, and there has never been raisins in them.
Click to expand...
I agree - Mexican picadillo doesn't have raisins in it. In other Latin American countries, you'd probably find raisins, maybe olives, maybe capers; Spanish influence. I'm relieved that real Mexican cuisine stuck to it roots, as far as possible.
 
You must log in or register to reply here.
Back
Top Bottom