www.flickr.com

Spanish – English Food Dictionary

Well the week is almost over–heh, like time exists when you work at home–and I wasted part of today thinking that I should at least get something up to keep the growth of this site moving along. I think trees grow faster….but anyway, guess what? I’m going to shove another un-sponsored product in your face.

The SaltShaker Spanish – English – Spanish Food & Wine Dictionary

english spanish food dictionary

Written by Dan Perlman, chef, writer, restaurateur, wine sipper sommelier, and budding cheese maker. You can check out his site SaltShaker if you want. Great …

A Couple Updates

Nothing major, but if anyone was dying with anticipation to see a photo of a piece of quebracho wood I wrote about, you can view it here.

Also, I was able to acquire some of Beagle’s India Pale Ale and added a review on the post here. These guys must be boosting their production or finally decided to hit the market on the OTHER SIDE OF THE ISLAND outside of a bar or two. La Anonima, a major supermarket chain, had about 150 bottles of India Pale Ale on a display.

I thought the only other beer they produced …

Cabaña las Lilas: *DO NOT* Hop On A Plane To Try?

A while back, I wrote a small post about an article in the New York Times titled, “An Epicurean Pilgrimage: Meals Worth the Price of a Plane Ticket“. Basically, the piece is about various restaurants around the world that serve up such superb food that the plane ticket prices are justified. The restaurant in Argentina’s case, Cabaña Las Lilas, is listed in all sorts of travel literature as well. I still have never dined there, and probably never will due to what I’m about to say, but a couple people commented in my previous post that the restaurant …

Cerveza Beagle

Cerveza Beagle

Located in the mountainous seaside city of Ushuaia, Cerveza Beagle has been producing artisanal craft beer for, um, some time–I can’t find their founding date anywhere. In case you didn’t know, Beagle was the name of the famous ship, HMS Beagle, which sailed around the southern part of South America and performed a variety scientific surveys. Charles Darwin was also on board studying nature or something. Anyway, that ship achieved such notoriety that someone decided to name a strait after it, the Beagle Channel, which just so happens to …

Wooden Steak Plates – Asadoware

Wooden plates are the perfect ware for grilled meats. Rustic-style simplicity at its best. If the wood itself doesn’t absorb those wildly flowing juices that might otherwise create an unwanted broth pool for your chunk of meat to swim in, the surrounding moat will act as a second line of defense. Not that those juices are always bad, but more times than not, they dilute that crunchy exterior and smoky flavor that we have all come to love. Additionally, everyone is spared from those horrible screechy noises we have all come to hate from rigorous steak knife carving on …

Quebracho Blanco – White Quebracho

Quebracho Blanco

Pick up a piece of charcoal from Argentina, particularly the lump kind, and there is a good chance you’ll find yourself holding a piece of carbonized white quebracho. Sure other woods are used for charcoal, such as algarrobo (carob tree) and quebracho rojo, but quebracho blanco is probably the most popular. Indigenous to the northern parts of Argentina, Aspidosperma quebracho-blanco is an evergreen tree that not only provides great hard wood for roasting meats but is also used for medicinal purposes and various forms of woodwork. The bark, in particular, has …

Barbecue: Smoked Pork Shoulder – Barbacoa: Bondiola Ahumada

Note: The following article focuses mainly on cuisine outside of Argentina

Smoked Pork Shoulder
(No, that isn’t a burned and charred mess. That is known as the bark or crust which is basically caramelized sugars from the meat and rub(seasoning.) Although it looks burnt, the bark is actually kind of sticky and chewy with no resemblance to charred meat that has been cooked quickly over a hot fire)

I have started to spread the gospel of good barbecue, barbeque, BBQ, or Bar-B-Que to my local friends and family. A few refinements are still …

Cultural Imperialism, Here I Come!

My contraption is complete. The plan is set. In a few years, asados with their chorizos, achuras, provoleta, roasted vegetables, beef, pork, chicken, lamb, along with a little bit of salad will be distant memories. Only to be remembered by the viewing of grainy photographs exhibited throughout the top museums of the world. Yes my friends, soon the people of Argentina will be devouring pork shoulder, brisket, cole slaw, and baked beans. Instead of seeking out a big juicy bife de chorizo with a bottle of malbec, tourists visiting Buenos Aires will have to ask themselves whether they want chopped …

Chile Relleno

Note: The following article focuses mainly on cuisine outside of Argentina

I almost missed them. If it were not for one last glance around the produce section they probably would have been purchased by others, more out of curiosity than extreme craving. Or maybe these shiny objects would have just rotted away on the shelf for prominently displaying that fear-inducing generic “aji picante” label that every pepper here receives for just having at least a touch of heat. That didn’t happen. I bought up half the stock one day and went back and bought the rest the next. I’m bad, I …

Ensalada De Centolla – King Crab Salad

Ensalada De Centolla - King Crab Salad

I’ll cover centolla in more detail another day, but for now, so you know a little, it is like the Southern counterpart of Alaskan King Crab. Huge suckers that love cold water. The meat, sweet and succulent, is perfect on its own or in a variety of dishes. The problem is, like so many other great products in Argentina, the damn restaurants buy up all of the good quality stuff. I live in Tierra Del Fuego, the renowned location for centolla, yet what I buy …