La Anonima, a large Patagonian supermarket chain, has this great promo going on to help celebrate their 100 years in business. For 100 days, one out of every 100 shoppers receives whatever they are going to purchase for free. When we first heard about the promo, my wife and I joked about how it [...]

For those who like to use wood logs for their asados–depending on location and type of parrilla of course, a leñero brasero (aka brasero uruguayo) is a handy piece of equipment to have on hand in order for everything to flow smoothly. Similar to grates you find in fireplaces, leñeros are great for keeping the fire burning, due to good air circulation, since the wood does not have to sit in an every increasing pile of ash. When you need a fresh batch of hot coals, just jostle the burning logs around until some pieces fall through the grates or simply pluck them, using tongs and not your hands, off of the leñero itself.

Check out Raleigh Chronicle’s review of the Oakwood Cafe in Raleigh.
“The folks of Argentina love their meats, which they celebrate often and generously at an asado, or cookout. They often substitute fried plantains as a side dish instead of a typical baked potato. “
Here’s a little extra trivia that you might find interesting. Mexicans often [...]

Not much of an explanation is needed for these beauties. Note: In Argentina, miga, or translated as crumb, primarily refers to the internal part of bread.

1. Take a super large pullman loaf (pan de miga gigante); white or whole wheat. Height and width average around a sq. foot (30cm x 30cm) and length of about 18in. to 22in. (45cm to 50 cm) in size.

2. Trim off crust so that non of the browned part remains.

3. Cut into thin slices. 1/3 inch (1 cm) thick.

I was poking around New York Magazine’s food section today and came across this oddity that is served at Jimmy’s No. 43 from chef Phillip Kirschen-Clark. Not disgustingly odd, although that may have crossed my mind at first glance, but more of odd in a curious–I want to try it–way. (An in-law of mine [...]

Whew, am I glad that I could finally ditch that horrendous old theme I ruined beyond repair. It was like those cartoons where one of the characters causes a leak in dam, plugs it up, and then another one appears. Except in this case, instead of leaks appearing, if I tried to reposition one thing [...]

New design is finally up! Still have a few tweaks to make but the new theme is good to go for the most part. (Link section included, so if you came here wondering why your link is missing, it’ll be back up shortly.) Some things will take a little longer than others, more for cosmetic [...]

In a few more days I guess I’ll have to pick these fiery colored fruits. In the past, around this time of the year, a friend has plucked them off the two decent-sized bushes in my yard to make her popular dulce de rosa mosqueta (rose hip jam.) This year she’s decided to take a break so, instead of them wasting away and I don’t see the birds eating them, something needs to be done. But not with jam. Personally, I can’t stand the stuff. Not jam in general and her recipe was just fine, I think. That’s what others have said anyway. No, something different.

Walk past any dry spice stand in Argentina and you’ll have a hard time missing the adobo para pizza sitting right beside chimichurri mixes, oregano, parsley, and other common herbs & spices. For chefs or home cooks, who see no need in purchasing a commercial blend, this mixture may be custom made before or at the last minute by sprinkling here and there a few simple ingredients. Either way, adobo para pizza is the go to seasoning for adding a spicy herbal kick to pizzas when parsley, oregano, or basil just won’t cut it by themselves.

I’ve been meaning to write up a little list on the use of herbs and spices in Argentina, and I’ll get to that eventually, but aji molido came up twice about a week ago so I’ll get it out of the way first. First, there was a comment on the chimichurri recipe post and then one through e-mail; the latter a request for retailers that sell it in the U.S and I listed a couple at the end of this post.