Matambre is one of my least favorite Argentine foods. I hereby give my portion to you!
In what should be the heat of late summer, we’re having an unseasonably cold couple of days, warning us of what to expect in November. So tonight we had Pappa al Pomodoro, a delicious tomato and bread soup from Tuscany.
It’s good advice to KNOW YOUR BUTCHER!
His kindness will make it hard for you to think of something appropriate to give to him, that he’ll like as much as you like your chorizos!
Compared to the various types of pies and sausage rolls I used to eat in Scotland I think empanadas are overrated.
Distant memory seems to elevate remembered foods to an ambrosial level. If you ever move back to Scotland, you’ll be waxing eloquent over the empanadas you’ll be missing.
That looks delicious, UK Man .
What is your favorite kind of empanada, and do you prefer fried or baked?
Whattt? I thought they were just two names for the same thing. Do you mean the Scandinavians eat raw, unsmoked salmon?
I’ve only had smoked salmon from fishmongers or packaged at grocery stores. Would these have been cold smoked or hot smoked (cooked)? The texture seems not cooked.
“Cold smoking” means what? No fire?
Very descriptive.
But how did it taste?
That’s a real shame. We’ve never been to El Pobre Luis, but although not inexpensive, it is supposed to be a great parrilla.
I’ve always disliked taxis. Uber too. If we can’t drive, walk, or get there by subte, I’d rather not go.
Lo de Jesus used to be a good parrilla, a little bit more expensive than some, but only a little. About 10 years ago, their prices started climbing while the quality declined. We last went there about 4 years ago and decided not to make that mistake again.
We’re there 2 of you? No wine? Seems crazy expensive. What would a good parrilla like Don Julio cost today?
I LOVE porotos! How did you prepare them?
Oh man, we are aching to be there.
That’s pre-planning, not cheating!
The best vacío we ever had was in Jumbo, pilar many years ago. It literally melted on the mouth and we still talk about it.
Did you run back to buy more?
That trade-off between chewey and flavor is an easy one for me when we’re in Argentina. ALL the beef is tastier than most other places, so what may taste bland to an Argentine will taste divine to us. Easy choice: bife de lomo over vacio or entraña!
UK Man , I’m guessing at the meaning of teuch. Do you mean it had a slight frostbite w/freezer aroma, or do you mean you could have gotten food poisoning if you’d eaten it?
Glad the bife Americano was good.
Another difference in the Argentine approach to grilling meat is that non-Argentines usually grill only the amount of beef that will be consumed hot from the grill, while in Argentina, where beef has traditionally been plentiful, it is more usual to do as you did: to grill more than one meal’s worth of beef.
They both look yummy.
Splinter , how many days can you safely keep raw meat before cooking it? What is bife Americano?
Yummy! I love raclette! Fingerling or other small potatoes are good with the melted cheese, too. And, though hard to find in Argentina (I wouldn’t recommend a trip to Coto), gherkins or other pickles are tasty on the side.
Post pictures?
