Comments on: EntraÃ±a Pictures Added

By: charlie

charlie — Mon, 11 Dec 2006 18:16:03 +0000

When my wife and i grill entrana we do so with the membrain left on it keeps the meat very juicy I love it one of the best cuts of meat

By: Argentina Blogger

Argentina Blogger — Wed, 22 Nov 2006 00:06:56 +0000

Here in LA, this has to be my favorite cut of meat to order at a restaurant. It’s also very easy to find because its a Mexican staple (although they marinate it heavily). Mmmm. Now I’m hungry.

By: Administrator

Administrator — Mon, 13 Nov 2006 20:55:05 +0000

Patricia:
Nice job on the photo and I’ll include that into the post. I should have created a contest: Pimp My EntraÃ±a! I really should start taking day shots. I see so many other food sites using day light on their photos and it really does add something special.

Analia:
Thanks and I have a friend close to that area so maybe we can try it out next time I’m up there. I just checked out the menu and I think I’ll skip the entraÃ±a, need a break from all this beef, and try some of that AhÃ Tuna and spinach dip!

By: analia

analia — Mon, 13 Nov 2006 02:37:56 +0000

hi! i was reading your article and as i live in Argentina and i work in a restaurant i want to recomend a place so when you are here you can go, ask for analia and eat a wreat peace of entraÃ±a, the place is called Tucson, in nuÃ±ez, buenos aires. bye!

By: Patricia

Patricia — Sun, 12 Nov 2006 00:34:57 +0000

Hi,

I’m also Argentinean and can’t stand the sight of charred meat. Yuck. I’ve been visiting your site so I know you don’t like charred meat either and I can understand how disappointed you were at the original pic looking so dark. I played a little with it, tweaking here and there and came up with this:

http://i10.photobucket.com/albums/a138/English_Cottage/entrana2.jpg

If you like it, go ahead and use it. Next time you find a great looking piece of entraÃ±a like that one, see if you can cook it for lunch so you can take a nice pic in day light. It will look a-m-a-z-i-n-g.

Best regards,

Pat (who would kill for a nice entraÃ±a a la parrilla like that!)

By: Administrator

Administrator — Sat, 11 Nov 2006 13:05:51 +0000

Actually it was not burnt. Not one bit was blackened. It was a bad judgement call on my part to pick one thing over another. The original image had a bad blue shadow and glow from the lighting. I was not happy with the photo edit either but decided to put it up until I could take another one. I should have put a disclaimer or perhaps even not have posted anything. My apologies. I’ll update the post with the original image.

By: Pepe

Pepe — Sat, 11 Nov 2006 03:15:14 +0000

I’m an argtentinian guy and I wanna tell you that’s a nice peace of meet but it’s burnt…

remember, do not put it over fire, it gets coocked because of de heat of wood or coal, your meet (the one in the picture) is too darck

By: Administrator

Administrator — Tue, 07 Nov 2006 21:11:05 +0000

Yeah back in the States I would buy it all the time. One of the best meats to marinate, grill, slice, and serve in a warm tortilla. (Mexican-style not Spanish potato for our Argentinean readers )

>But when I make it for others, they love it.

Same here. I wonder how many get turned off just because they see that the price is cheaper than many other cuts and assume it isn’t worth it. Plus I think many just haven’t had it prepared properly and then ended up with chewy meat that they no longer wanted to try again.

By: John

John — Mon, 06 Nov 2006 19:56:54 +0000

I love a good entraÃ±a. Actually where I live (NY), it isn’t too hard to find a good cut. And it is usually not too pricey either. In matter of fact it is often the least loved cut. But when I make it for others, they love it.