Comments on: Guava Stick?!? http://www.marketmanila.com/archives/guava-stick A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 01:47:05 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: andykamatis http://www.marketmanila.com/archives/guava-stick/comment-page-1#comment-154262 andykamatis Tue, 06 Jan 2009 15:22:54 +0000 http://www.marketmanila.com/archives/guava-stick#comment-154262 Mr. MarketMan, I was fortunate enough to have actually witnessed Barquillos-making in Bacolod. They spread out the batter in a flat cooking metal like the ones used to make lumpia wrapper in the palengkes and then roll it in a stainless tube. Mr. MarketMan, I was fortunate enough to have actually witnessed Barquillos-making in Bacolod. They spread out the batter in a flat cooking metal like the ones used to make lumpia wrapper in the palengkes and then roll it in a stainless tube.

]]> By: raquelnilson http://www.marketmanila.com/archives/guava-stick/comment-page-1#comment-150559 raquelnilson Wed, 17 Dec 2008 01:19:09 +0000 http://www.marketmanila.com/archives/guava-stick#comment-150559 I was just looking for an ensaymada recipe and found all these posts which got me laughing like crazy. my neighbor here in san diego has a guava tree and now i am very tempted to 'accidentally' break a branch just to be able to try this coiling method. hmmmm ... I was just looking for an ensaymada recipe and found all these posts which got me laughing like crazy. my neighbor here in san diego has a guava tree and now i am very tempted to ‘accidentally’ break a branch just to be able to try this coiling method. hmmmm …

]]> By: marc medina http://www.marketmanila.com/archives/guava-stick/comment-page-1#comment-150398 marc medina Tue, 16 Dec 2008 13:21:37 +0000 http://www.marketmanila.com/archives/guava-stick#comment-150398 tamag tam si maria clara. yun mismo. MM baka nga pakita ko sa yo pano paggamit when i get home. kelangan kasi nakatabingi yung stick mo. eniwey, baka nga walang difference talaga, force of habit lang kasi sa kin, and sometimes i add more butter INSIDE the ensaimada BEFORE i spread the queso, kaya nagkaka-layers. ewan. baka sa pag-ikot ko lang.... tamag tam si maria clara. yun mismo. MM baka nga pakita ko sa yo pano paggamit when i get home. kelangan kasi nakatabingi yung stick mo. eniwey, baka nga walang difference talaga, force of habit lang kasi sa kin, and sometimes i add more butter INSIDE the ensaimada BEFORE i spread the queso, kaya nagkaka-layers. ewan. baka sa pag-ikot ko lang….

]]> By: Maria Clara http://www.marketmanila.com/archives/guava-stick/comment-page-1#comment-150202 Maria Clara Mon, 15 Dec 2008 20:09:15 +0000 http://www.marketmanila.com/archives/guava-stick#comment-150202 Bettyq: You are correct about the sharpened pencil end but the ensaimada stick is different. It is tapered throughout until it gets to the end where it is cut in a biased/slanted at 45 degree angle. In others words the diameter is not uniform like a pencil or dowel. So picture this, the bigger end which is the handle/pick up part is one inch in diameter so in the middle the cut is negatively sloping like I use an increments of an eighth of an inch. So the bigger end is one inch or 8/8th of an inch then it is gradually reduced/sloped (negative sloping) to 7/8th then to 6/8th to 5/8th inch to 4/8th until the reached 2/8th of an inch or 1/4 of an inch then cut an angle two inches long. Bettyq: You are correct about the sharpened pencil end but the ensaimada stick is different. It is tapered throughout until it gets to the end where it is cut in a biased/slanted at 45 degree angle. In others words the diameter is not uniform like a pencil or dowel. So picture this, the bigger end which is the handle/pick up part is one inch in diameter so in the middle the cut is negatively sloping like I use an increments of an eighth of an inch. So the bigger end is one inch or 8/8th of an inch then it is gradually reduced/sloped (negative sloping) to 7/8th then to 6/8th to 5/8th inch to 4/8th until the reached 2/8th of an inch or 1/4 of an inch then cut an angle two inches long.

]]> By: betty q. http://www.marketmanila.com/archives/guava-stick/comment-page-1#comment-150201 betty q. Mon, 15 Dec 2008 20:05:20 +0000 http://www.marketmanila.com/archives/guava-stick#comment-150201 Pahabol. MM...say after you have rolled your chilled dough with the stick and taken out the stick, youmight want to do the rolling of the chilled dough and sticking, etc. on all of them first or whatever the yield of the recipe is...by the time you get that last piece of chilled dough, the very first one you have rolled is ready for coiling. It would have softened a bit by then making it way easier to shape it! And no, MM it isn't a man thing! My very own sister has coiling issues too! Pahabol. MM…say after you have rolled your chilled dough with the stick and taken out the stick, youmight want to do the rolling of the chilled dough and sticking, etc. on all of them first or whatever the yield of the recipe is…by the time you get that last piece of chilled dough, the very first one you have rolled is ready for coiling. It would have softened a bit by then making it way easier to shape it!

And no, MM it isn’t a man thing! My very own sister has coiling issues too!

]]>