Part One: Transit in Santiago, Chile
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I read a small description of Prabhupada’s cooking:
“Auckland New Zealand, 20 February 1973:
On the Tuesday afternoon, at the request of Tusta Krishna, Prabhupada
entered the kitchen to show a couple of the ladies how to cook burfi,
a famous Indian milk-based confectionery. New Zealand’s dairy
products were world famous. The milk was unhomogenised with a thick
layer of yellow cream on top. Magnificent! And it was only ten cents
a litre at that time.
poured a couple of litres of milk into a wide pan, added sugar and
brought it to a rapid, rolling boil. Stirring methodically, he condensed
the sweetened milk until it reached a creamy, sauce-like consistency.
Lowering the heat, and stirring more firmly, he further reduced
the mixture to a very thick, dark cream-coloured sticky paste that
started to pull away from the sides. Prabhupada then scraped the
milk fudge onto the side of the pan. It was done. Now the burfi,
when cooled, could be rolled into balls, or pressed into a tray
and cut into squares, ready to offer.”
read for about an hour, then after another hour of questions, a
feast was served. My body was telling me I should have been in bed
hours ago, and that this was not the time to eat, but another, more
dominant inner voice told me to try the feast. It looked impressive.
The louder voice prevailed.
this was a larger than usual Friday night gathering, the cooks had
prepared fried breads called sopai pillas, savoury
pumpkin pastry that I could not identify, a delicious-looking herbed
chili rice (arroz verde),
a creamed cauliflower and potato gratin, and a couple of impressive
desserts – gulab
jamuns and a wicked pineapple cream sponge. I tried
some of each, chatted for a while, then retired to my icy room upstairs
for some welcome rest.
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