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Oh, tsokolate. This is the ultimate comfort drink. What's great is that you can make it as thick or as thin as you like. It's a staple in our new year's eve dinner, great with cheesy, buttery ensaymada!

I'm not sure how these differ from the one's from Holland, but VIVA MANHATTAN! Hot DOG these were good! Two come in a pack and I savored every morsel. Oh, the cinnamon sprinkle! Oh, the waffle deliciousness! I might have to go after work for a second helping.

Kumquat as food ingredient. Whenever I find them in the store, I buy them for my twice cooked pork with kumquats. It is an awesome dish. The recipe is here, albeit in Spanish. Sorry, I'm too lazy to translate.

effingfoodie: I love the preserved, candied kumquats that you can get individually-wrapped in Asian groceries. Perfect for stashing in the purse and taking out when the munchies strike (I now sound like my grandmother!).

lorelai76: I've never heard of barako before—could you tell me how it's different in flavor/body from the arabica beans we're used to here? Also, why is it "best sweetened with honey or brown sugar?"

I wished I lived next door to you—just think of the adventures we could get up to in the kitchen! =)

I second crisp, golden, burn-your-fingers-hot churros dipped in condensed milk!

lorelai76: Cashew nuts, oh my! I think I may round up cashew nut butter, almond butter, and the valencia peanut butter I used for a taste test =p
I had a tsokolate-interruptus situation the other day, and wound up putting half a mug's worth in the fridge. Chilled tsokolate is heavenly rich and even sludgier (in a good way) in consistency =p

onedaylingers, I grew up in San Miguel, Bulacan- a couple of hours north of Manila. I was talking to my mom about the tableas we got from our neighbor and she said that when she was growing up, they used CASHEW NUTS to enrichen the tableas. Can you imagine? I'm gonna hit the grocery store this weekend to see if I can find a jar of cashew butter, or barring that, plain cashews I can whirr in my food processor.

Maki Squarepatch, what we use is pinipig (immature, green rice pounded into flakes. click here to see.) You plop it into your hot cup of tsokolate, and the raw, thin rice flakes cooks in the chocolate. So you get a chocolatey rice pudding after you've drunk your tsokolate. om nom nom. Unfortunately, I've only seen poor quality toasted pinipig here in the US.

Just tried an avocado shake, had a ripe 'cado available and whipped it up with condensed milk and ice but needed to add some normal milk as it got too thick to blend. I sprinkled some cinnamon sugar over it and it was like eating a green pudding - delicious. Next time I will try a dairy free version made with coconut milk.

Evaporating and condensing milk are both similar. In both you are removing water and other volatiles.

Remember your simple chemisty where you set something over a bunsun burner with a twisty, water-cooled condenser above to return the "steam" back into water phase ... that liquid was called condensate?

Anyway, obviously, the sweetened condensed also has added sugar. For some reason I don't know, they call the other concentrated milk without sugar 'evaporated' milk.

I don't think it has anything to do with adding sugar to make it denser or heavier, IMHO.

Lisa

I simmer 5 or 6 at a time in a big pot for 4 to 5 hours, make sure you keep it covered with water, when it cools you can keep them in the fridge for several months. You can use as caramel topping, or put a can in a graham crust and top with coolwhip, great fast dessert, very rich. For the people that keep saying condensed or sweetened condenced??? they said SWEETENED condensed several times in the article and they even put a picture. Wake up people!

cucumberpandan: The murtabak manis looks out of this world! We have something similar (but nowhere near as decadent) in Singapore with the same type of "honeycomb" pancake enveloping thick, rich peanut paste. Yums =) I now need to visit Jakarta so I can try tape singkong!

cucumberpandan: Avo milkshake with lashings of coffee sounds intriguing—now I'm stuck at the office wondering how the bitterness of coffee would play up against the slightly vegetal creaminess of avocado!