Comments on: Chimichurri: Debunking The Myths

By: Mark

Mark — Thu, 26 Jan 2012 02:26:58 +0000

My family is from BA and chimmichurri is a must to an asado especially if chorizos are being served.My wife is from Sta Fe and they never ate chimmichurri till I made it.Even in Rosario they put mayo or mustard on a choripan(yuck!) Also why is it in Sta Fe no butcher has entran~a and never heard of it?

By: Andy

Andy — Fri, 25 Nov 2011 19:12:01 +0000

We use chimichurri on roasted chicked ( a la parrilla) but only after it is roasted. We don’t normally use it on beef. But what is choripan without it I have never seen chimichurri as a staple on an argentine table like catsup in america, and please don’t ask for it during an asado. Most meat is only seasoned with salt before cooking. If you enjoy the flavor of meat try a real argentine asado if not have an american BBQ.

By: Vibey

Vibey — Thu, 06 Oct 2011 05:18:16 +0000

Props to you and a link back here on my latest blog: http://yumbomcgillicutty.blogspot.com/2011/10/weeds-and-herbs-and-everything.html

Cheers!

By: Argentine marinade | 3shn

Argentine marinade | 3shn — Tue, 27 Sep 2011 11:21:06 +0000

[...] Chimichurri: Debunking The Myths : Asado ArgentinaJun 8, 2010 … Use it as a marinade, for stir fry dishes, and as a table sauce. Chimichurri sauce is long time favorite in Argentina. This sauce has a flavorful … [...]

By: » Week 7: Argentina United Noshes

» Week 7: Argentina United Noshes — Mon, 12 Sep 2011 03:12:05 +0000

[...] could call it the pesto of Argentina, but this guy would be really angry at you for saying that. A simple yet luscious sauce that I made with parsley from the garden, and [...]

By: Hank

Hank — Sun, 10 Jul 2011 17:49:27 +0000

I use to raise Angus and Polled Herefords…I honestly thing the best meat is home grown. I also raised hogs as well. Now, I wish I had land to raise beef and hogs but dont. Prime grade is going to always have more fat in the meat as that is part of the marbling. Choice is is less and so on. Costco beef is pretty good if you dont have a good butcher in town or access to raising the cattle yourself. I personally would have used a different breed as that has a lot to do with it as well. Different cattle dress out differently.

By: Hank

Hank — Sun, 10 Jul 2011 17:43:24 +0000

I love this write up about Chimichurri. I have been making it for years and this has be a topic of discussion in my family. My mother and family immigrated from Buenos Aires area to California in the early 70′s. I make mine and put it in the refrigerator to keep. Sometimes for as long as a month. I actually think it tastes better after a few days. I give it to my friends when they come over for a BBQ as they have never had it and some never heard of it. My twin girls love it, they probably could use it as a soup!! Its also good topped on white fish. My favorite like my abuelo use to make are sausage, sweat breads, and a bone-in rib steak. Also need some blood sausage on the menu as well.

By: Stuart

Stuart — Tue, 17 May 2011 22:26:21 +0000

In Nicaragua they use green green chimichurri to marinade their BBQ meats.

It’s probably where the marinade thing came from. Most variations in beef come from grain vs grass fed and the breeds. Beef quality has much to do with perceptions than anything else. By no means is all beef feed lot beef. Any to be honest you can cook fantastic steaks from grain fed feed lot beef.

By: Gary Knackstedt

Gary Knackstedt — Mon, 21 Feb 2011 19:40:00 +0000

I have to wonder….Is US beef so bad? I have been eating 2 steers that I raised on my “hobby farm” here in Wilton, CA. The butcher says that if they were graded, they would have graded out prime. In truth, they ate all the grass on the 4 acres I have, so I supplemented their diets will a corn/soy supplemtent and some timothy hay. I grew up on a farm and lost the ability to judge cattle’s weight. The hanging weights were 800 lbs. and 890 lbs.

They eat good, but there is a lot of fat. One was Charlaise and the other Brown Swiss. We aged 7 days before cutting. Costco choice is not drastically different.

By: sam

sam — Sat, 19 Feb 2011 00:36:09 +0000

In fact- At a home asado it’s not typically served, but can be inadvisadly requested . If the meat is of good AR quality(grass feed & flavorful) to put chimicurri sauce on it is an insult to the asador. salt and some pepper only is enough. If it is chorizo or possibly a less flavorful cut of meat, then the sauce is acceptable. The typical US beef is so bland by comparison, that the sauce can really enhance it.