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.

This just caught my eye yesterday but it seems to have been playing for a while. (I don’t watch much TV except for documentaries and a few cheesy serials here and there.) Hellmann’s, the mayo people, have a set of 3 commercials promoting the use of their ketchup as a subsitute for any other form [...]

Soy is such an awesome crop. Soy can fuel our cars, feed our bellies, and be the clothes on our back. I’ll bet they’ll even be able to make soy charcoal so that we can grill soy turkey legs. All of those minerals, vitamins, and proteins. Soy hamburgers taste just as good as the real thing. Soy milk with calcium carbonate. We won’t even need cows anymore. Soy can replace wood so we won’t need trees anymore. And what’s good about that? With all of the forests gone we’ll have more room to plant soy! But we need forests for water you say? Pfft, I’m sure we can easily filter the exhaust of our cars running biofuel in order to gather our daily water needs. Soy is the future.

You can’t go wrong using carrot salad to accompany many different types of vegetarian fare. Today I’ll be using it as a side to a delicious tofu burger I’m making that will be topped with alfalfa sprouts, portabello mushrooms, and cherry-pecan soy mayo.

April Fools!!!
Yesterday’s post might have weirded out some of you but I’ve been doing a lot of soul searching lately. You know what? I feel great!! I stayed up into the early hours of today discussing with my wife, plus a few phone calls to friends and family, on how to combat the various demons [...]

April Fools!!!
All of these global farming issues and rising food prices have been on my mind a lot lately. We, as people of this planet, need to come to terms with what is at stake in the future. This troubles me to say the following, heh, I mean look at the general topic of [...]

Well my plans to update the design of this site and a few other things have been squashed for the past three weeks due to my ISP screwing over all of its customers down here with connection speeds slightly better than what I had with Compuserve back in ‘93. So while I’m sitting here flushing money down my crapper because I can’t really work and waiting for the new ISP to connect–already a week late, you’ll just have to put up with my foul mood.

On March 16, the New York Times published a piece titled “Argentine Nights” by Denny Lee that pretty much hit the cliche bullseye on Buenos Aires mainstream media topics such as tango, expats, arts, music, restaurants, and hotels. While skimming through paragraph after paragraph, I asked myself: haven’t I read this before?. Something about how [...]