SPLIT TOPIC: English Muffins, Bialys, and how to top 'em

quijibo wrote: flashback: my grandmother used to make this milk jelly.
it's called manjar in ecuador

she'd stir and stir milk under a slow boil
with sugar and sticks of cinnamon
basically condensed milk with cinnamon
a m a z i n g

So it is dulce de leche, but with cinnamon?

laura wrote: [quote=quijibo]flashback: my grandmother used to make this milk jelly.
it's called manjar in ecuador

she'd stir and stir milk under a slow boil
with sugar and sticks of cinnamon
basically condensed milk with cinnamon
a m a z i n g

So it is dulce de leche, but with cinnamon?

it's dulce de leche but not as dark as
what you'd get out of a jar of the argentinian kind

the one she made was lighter,
and had more of a tooth to it. texture

i think the fond memories are also
the smell of the cinnamon filling the house
with the sounds of a clean-up saturday in the background

quijibo wrote: sounds like mayo with relish ?

No relish, just a sweet/tangy mayo thang. I use it for tuna salad, egg salad, and potato salad as well as for cheese/tomato/lettuce or tofu/sprout sandwiches.

quijibo wrote: the one she made was lighter, and had more of a tooth to it.
texture

Ah, I was wondering why you called it a "jelly" ... so how was it served?

laura wrote: Ah, I was wondering why you called it a "jelly" ... so how was it served?

that didn't matter.
you could serve it on a bald rubber truck tire
and it would make that tire taste amazing!

but manners had me spreading it on krispy saltines

we would store them in used round
plastic 1lb. margarine tubs from pathmark
and she gave 'em out to the family

I am fucking TELLING you people: HAGELSLAG.

You really gotta get some. It's also good sprinkled over yogurt.

apollonia666 wrote: I am fucking TELLING you people: HAGELSLAG.

You really gotta get some.

waar kan ik dit krijgen?