Julie wrote: Bainaman wrote: I put cimannon on my eggs this morning NO GOOD! (cc nash) Too early for that Is it for the sweet and salty thing ? Maybe he should put it on his salty panamanian balls...
HEY!
None of that!!!!
My Panamanian balls are already sweet.....Thank You very much!
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"Most of us fall short much more by omission than by commission."
Ms. Bug, who would've thought you were so kinky...
@ MJ: Cinnabon @ Eglinton Station!!! If there's satan's temptation, it's got to be that!!! How many times did I get off the subway just because of that smell... oh! And I worked at that little mall for a few months once. I think I gained 15 pounds just on the smell alone... Love that place!!!
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Dios nos conceda SERENIDAD para aceptar las cosas que no podemos cambiar, VALOR para cambiar las que podemos, y SABIDURIA para conocer la diferencia.
Motown Junkie wrote: Ever pass by those CINNABON places??? Jesus!!! At Eglinton station and at Woodbine Mall??? I try to run by them but the smell just lures me!!!!!!!! *drool* DAMN YOU CINNABON!!!!!!!!! DAMN YOU!!!!!!!!!!!-- Edited by Motown Junkie at 10:15, 2006-05-24
there's something about just hearing the name Cinnabon, that makes me drool like Pavlov's Dog.
Cinnamon is the inner bark of a tropical evergreen tree. There are many different species, between 50 and 250, depending on which botanist you choose to believe. Cinnamon is high in antioxidant activity. In ancient Egypt cinnamon was used medicinally and as a flavouing for beverages, It was also used in embalming, where body cavities were filled with spiced preservatives. In the ancient world cinnamon was more precious than gold. This is not too surprising though, as in Egypt the abundance of gold made it a fairly common ornamental metal. Nero, emperor of Rome in the first century AD, burned a years supply of cinnamon on his wife’s funeral pyre — an extravagant gesture meant to signify the depth of his loss.Cinnamon was known in medieval Europe, where it was a staple ingredient, along with ginger, in many recipes. Since most meals were prepared in a single cauldron, casseroles containing both meat and fruit were common and cinnamon helped bridge the flavours. When crusaders brought home sugar, it too was added to the pot. Mince pie is a typical combination of this period which still survives. Do you like it ? Use it ? A lot or little and where or in what ? I don't mind it but it I won't use it on purpose ! And only on desserts -- Edited by Julie at 08:37, 2006-05-24
I LOVE IT!!!!!!! TEA, I HAD ONCE AT A RESTAURANT I CANT REMEMBER THE NAME BUT IT WAS CINNAMON SEASONED CHICKEN MMMMMMMMMMMMMM WAS AMAZING!!!!
My husband HATES cinnamon. He wont eat or try anything with cinamon on it. Isn't that freaking strange. I noticed while in Argentina that the sweet pastrys they make are all cinnamon free. I never saw a cake or pastry with cinnamon. Isn't that strange
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IF you are Ecuadorean or hung around Ecua-holicos, you may have tried... CANELAZO Tiempo de preparación: 30 minutos Número de porciones: :6 Nivel de dificultad: Fácil Categoria: Bebidas calientes Tipo de comida: *Boyacá y Cundinamarca Light: No Ingredientes: 3 tazas de agua panela1 tazas de aguardiente1 cucharada de jugo de limón6 astillas de canela Preparación: En un recipiente que pueda ir al bańo de María, combine todos los ingredientes. Coloque el recipiente sobre agua hirviendo y caliente su contenido, pero sin dejar hervir. Entretanto, aliste jarros de cerámica o copas bajas y gruesas. Sumerja el borde de cada copa en un plato hondo que contenga jugo de limón, luego sumerja en otro recipiente que contenga azúcar. Deje secar. Vierta el canelazo sin mojar el borde y decore cada vaso con una astilla de la canela que utilizó.
mmmmmmmmmmmmmmmmm
canelazo
mmmmmmmmmmmmm
especially on those cold days.. !!!!...mmmmmmmmmm
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I hate two-faced ppl.... A little bit of respect won't kill you!!!
IF you are Ecuadorean or hung around Ecua-holicos, you may have tried...
CANELAZO
Tiempo de preparación: 30 minutos Número de porciones: :6 Nivel de dificultad: Fácil Categoria: Bebidas calientes Tipo de comida: *Boyacá y Cundinamarca Light: No
Ingredientes:
3 tazas de agua panela 1 tazas de aguardiente 1 cucharada de jugo de limón 6 astillas de canela
Preparación:
En un recipiente que pueda ir al bańo de María, combine todos los ingredientes. Coloque el recipiente sobre agua hirviendo y caliente su contenido, pero sin dejar hervir.
Entretanto, aliste jarros de cerámica o copas bajas y gruesas. Sumerja el borde de cada copa en un plato hondo que contenga jugo de limón, luego sumerja en otro recipiente que contenga azúcar. Deje secar.
Vierta el canelazo sin mojar el borde y decore cada vaso con una astilla de la canela que utilizó.
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Not everything I post or say on foro are necesarily true facts. <- THAT is a fact! :blankstare:
Nunca has probado el té de canela? I wouldn't buy bags though. Get some cinnamon sticks and make it yourself, in order to get good color, once it's reached a boil, you put a bit more cold water and let it boil again... it'll be nice and pinky. If you put cream/milk in it, it's also veeeeery good. Mmmmm.
nope... .. but I have tried.. canelazo... mmmmmmmmmmmmmm
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I hate two-faced ppl.... A little bit of respect won't kill you!!!
Marky Mark wrote: NeNa wrote: cinammon on fries??? ... doesn't sound that delicious.. They're actually quite good... but cinammon and salt, not sugar..... although. I knew you were a bit on the weird side, but now you've just confirmed it, MiMi. I like cinammon on atol and on arroz de leche. That's about it. My co-workers put it in their coffee. Apparently it's a christmassy ting to do.
have you tried "cafe de Olla" ? If you like real coffee, don't, it's pure canela
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LaDyBuG wrote: What about wearing a Cinammon perfume....LOL And how about rimming your drinking glass with cinammon..... A Mexican friend of mine really likes her tea with cinammon....especially when accompanied by a "tuna" filled pastry.... mmmmmmmmmmmmm haven't tried the cinammon tea... i should give it a try and see what the big deal is all about!!
?? Nunca has probado el té de canela? I wouldn't buy bags though. Get some cinnamon sticks and make it yourself, in order to get good color, once it's reached a boil, you put a bit more cold water and let it boil again... it'll be nice and pinky. If you put cream/milk in it, it's also veeeeery good. Mmmmm.
What about wearing a Cinammon perfume....LOL And how about rimming your drinking glass with cinammon..... A Mexican friend of mine really likes her tea with cinammon....especially when accompanied by a "tuna" filled pastry....
mmmmmmmmmmmmm
haven't tried the cinammon tea... i should give it a try and see what the big deal is all about!!
__________________
I hate two-faced ppl.... A little bit of respect won't kill you!!!
LaDyBuG wrote: What about wearing a Cinammon perfume....LOL And how about rimming your drinking glass with cinammon..... A Mexican friend of mine really likes her tea with cinammon....especially when accompanied by a "tuna" filled pastry.... Mmmmmm cinnamon tea is the bestest! I think I pretty much like cinnamon on everything. Sometimes, when we're out of chocolate powder, I just have cinnamon shakes. Yummy! *rubbing belly*
Do you also like cinammon on your COUSCOUS
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What about wearing a Cinammon perfume....LOL And how about rimming your drinking glass with cinammon..... A Mexican friend of mine really likes her tea with cinammon....especially when accompanied by a "tuna" filled pastry....
Mmmmmm cinnamon tea is the bestest! I think I pretty much like cinnamon on everything. Sometimes, when we're out of chocolate powder, I just have cinnamon shakes. Yummy! *rubbing belly*
I'm sure everyone has had it in desserts, but what about the actual meal? On fries, they're pretty good... but I don't know if I can eat a plate full covered in cinammon.
cinammon on fries??? ... doesn't sound that delicious..
__________________
I hate two-faced ppl.... A little bit of respect won't kill you!!!
Cinnamon is the inner bark of a tropical evergreen tree. There are many different species, between 50 and 250, depending on which botanist you choose to believe. Cinnamon is high in antioxidant activity.
In ancient Egypt cinnamon was used medicinally and as a flavouing for beverages, It was also used in embalming, where body cavities were filled with spiced preservatives. In the ancient world cinnamon was more precious than gold. This is not too surprising though, as in Egypt the abundance of gold made it a fairly common ornamental metal. Nero, emperor of Rome in the first century AD, burned a years supply of cinnamon on his wife’s funeral pyre — an extravagant gesture meant to signify the depth of his loss. Cinnamon was known in medieval Europe, where it was a staple ingredient, along with ginger, in many recipes. Since most meals were prepared in a single cauldron, casseroles containing both meat and fruit were common and cinnamon helped bridge the flavours. When crusaders brought home sugar, it too was added to the pot. Mince pie is a typical combination of this period which still survives.
Do you like it ? Use it ? A lot or little and where or in what ?
I don't mind it but it I won't use it on purpose ! And only on desserts
-- Edited by Julie at 08:37, 2006-05-24
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A person who doesn't make mistakes is unlikely to make anything.
Too early for that 
Is it for the sweet and salty thing ? 
Maybe he should put it on his salty panamanian balls... 
"Most of us fall short much more by omission than by commission."
Roses are red violets are korny, when I think of you Ohh baby I get horny...
DAMN YOU!!!!!!!!!!!-- Edited by Motown Junkie at 10:15, 2006-05-24
CANELAZO Tiempo de preparación: 30 minutos Número de porciones: :6 Nivel de dificultad: Fácil Categoria: Bebidas calientes Tipo de comida: *Boyacá y Cundinamarca Light: No Ingredientes: 3 tazas de agua panela1 tazas de aguardiente1 cucharada de jugo de limón6 astillas de canela Preparación: En un recipiente que pueda ir al bańo de María, combine todos los ingredientes. Coloque el recipiente sobre agua hirviendo y caliente su contenido, pero sin dejar hervir. Entretanto, aliste jarros de cerámica o copas bajas y gruesas. Sumerja el borde de cada copa en un plato hondo que contenga jugo de limón, luego sumerja en otro recipiente que contenga azúcar. Deje secar. Vierta el canelazo sin mojar el borde y decore cada vaso con una astilla de la canela que utilizó. 
I knew you were a bit on the weird side, but now you've just confirmed it, MiMi. I like cinammon on atol and on arroz de leche. That's about it. My co-workers put it in their coffee. Apparently it's a christmassy ting to do. 
