SC - Dulce de leche, the ultimate digest
Erin Kenny
ekenny at istar.ca
Tue Aug 31 17:34:29 PDT 1999
Ana wrote:
<snipped lots of cool stuff>
> But still, how we call it, "manja", "manjar blanco", or "dulce de leche"
> or "dulce de cajeta", it seems to have their origin in an Arabic recipe
> taken to Spain during the Arabic domination of Spain.
<snip the recipe and stuff>
Wow! I considered this message a birthday present (only a week late, Ana!
<grin>). I have really missed manjar since coming home from Chile 11 years
ago.
For clarification, the brown caramelized stuff is called (at least in Chile)
manjar. The "raw stuff" -- sweetened condensed milk -- is called both
"leche condensada" and "manjar blanco". It would be silly to call the yummy
brown stuff "blanco".
Gee, as long as we're at it (and I know this is probably WAY off topic),
does anyone know how to make chorizos?
Claricia Nyetgale
(on her way upstairs to make a decadent treat she has missed for 11 years)
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