http://www.nashvillescene.com/bites/archives/2012/10/25/leap-year-lumpia-nashvilles-filipino-spring-rolls Comments On: Leap Year Lumpia: Nashville's Filipino Spring Rolls by Lesley Lassiter en-us Copyright 2013 Nashville Scene. All rights reserved. This RSS file is offered to individuals, Nashville Scene readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Nashville Scene. wil@desert.net (Nashville Scene Webmaster) Sat, 25 May 2013 00:00:01 -0500 Sat, 25 May 2013 08:00:00 -0500 Foundation http://blogs.law.harvard.edu/tech/rss Posted by Gabe Suico]]> Sun, 18 Nov 2012 11:15:45 -0600 Nashville Scene Posted by Chef Frohne]]> Thu, 25 Oct 2012 21:00:22 -0500 Nashville Scene Posted by mr. pink]]> Thu, 25 Oct 2012 16:31:00 -0500 Nashville Scene
I'm not usually one to argue with Wikipedia, but arepas are made with a particular Venezuelan corn flour, Harina PAN (as opposed to regular masa harina). Also, the arepas I've had made by Venezuelans were made large and then sliced open and stuffed rather than used as sandwich ends or as wraps/taco shells or stuffed before cooking.
Posted by Lesley Eats]]> Thu, 25 Oct 2012 12:49:08 -0500 Nashville Scene
The main difference is the pupusa is made from nixtamal, whereas arepas are made from ordinary corn dough. Nixtamal is basically the same corn dough, but it has undergone a preparation process involving an alkaline solution before cooking, which contributes to the peeling of the grains, making valuable nutrients available.
Posted by pogo]]> Thu, 25 Oct 2012 10:03:11 -0500 Nashville Scene Posted by edstros]]> Thu, 25 Oct 2012 09:21:38 -0500 Nashville Scene Posted by Chris Chamberlain]]> Thu, 25 Oct 2012 07:45:45 -0500 Nashville Scene