...more recent posts
Argentina again ...
Argentina has the best store-bought mayo I've ever had. Good oil, good
eggs, and lemon juice.
Mike, that monkfish you cooked last night was first rate. Any tips for the rest of us less gifted over the fire? Also, do you have a favorite spot to buy fish?
Thanks for dinner!
had some extremely tasty and clean chinese on the upper east side last night Henry's Evergreen 1288 First (69 st)
sautewednesday.com is a food weblog that might be interesting.
In the first-century A.D., the Roman poet Martial sent his friends the following invitation:
Impressions of Argentine food
Basic food groups: beef, sugar, caffeine.
Produce: Tomatoes and lettuce rival Salinas, CA quality -- whether in Buenos Aires or at a fruit stand on a dirt road in the remote northwest provinces. Fruits and veggies are plentiful, high quality, and cheap. Can't speak for produce quality in Patagonia, suspect may be similar to Scottish and Welsh produce quality. (Gotta love them root veggies!)
Seafood: I've never seen such a dearth of seafood in a country with such a long coast line. (See "beef" under basic food groups.)
Beef: $5 bucks at a sitdown restaraunt for a large, tasty and tender steak from sirloin or beef tender.
Cabrito: If you're ever in Salta, check out the cabrito asado -- an explosion of flavors
Empanadas: Favorite snack food in Argentina. (See "beef" under basic food groups.) They consist of filling held in a small round "tapa" of dough which is folded in half. Beef, chicken and sometimes onion/cheese are the most common. Baked or fried, but baked is best.
Salteņo Empanadas: People in Buenos Aires and the pampa speak in reverential tones of the empanadas from the Northwest. "My grandfather is from Salta, and he always makes Salteņo empanadas -- the best." BA empanadas are very simple, but the Salteņos use a dozen different ingredients in the mixture for the filling.
Mate: The people of Argentina are obsessed with mate, a bitter and mildly stimulating (i.e., caffine-like substance) tea made from yerba mate. To add sugar or not is a touchy subject. Mate preparation and consumption is a group activity, which plays into the close personal interaction typical of Argentines.
Dulce Leche: Can be described as a jam-like substance made from camelized milk. It's sweetened, carmelized condensed milk -- much more condensed than typical US condensed milk. Argentines love to have bits of bread coated with dulce leche as an afternoon break during the long interval between lunch and late-night dinner. Dulce leche with peaches sounds like an odd combination, but is a delightful dessert.
get stuffed
It's chili in Terlingua TX
last night linda and i had our last meal at 71CFFood with Captain Wylie at the helm, it was without any question the best meal we ever had there too, the pasta made of pure squid rocked but so did all the other 16, as we yum yum'd through a 6 course tasting menu with a different creation for all three quests (my pal passed on dessert to have the squid pasta again) so it was a mere 17 different...:>)....see you at 50 Clinton....and thank you for a real good time!!!!!!!!!!!!!!
Eric Asimov reviews AKA in todays New York Times.