SALTSHAKER – CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONSCASUAL – SANDWICHESFOOD & RECIPESWHERE TO EAT #5TEXTURES OF CARROTTHE SP

WEEKEND

Two Tuccis #3. On to our last entry for this season’s airing of our man Stan’s tromping about in Italy. In the fifth and sixth episodes he heads to Tuscany and Sicily. All past comments on the show could be repeated here, so I won’t. Let’s go straight to the food. JUNE 2021 – SALTSHAKER The first really huge country with so many different cuisines that it’s nigh on impossible to find common ground between them. China. I’m not going to go into the whole geographical part of this – though maybe a couple of notes. THE BREAD & SOUP PROJECT #39 The first really huge country with so many different cuisines that it’s nigh on impossible to find common ground between them. China. I’m not going to go into the whole geographical part of this – though maybe a couple of notes.

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia.

BITE RE-MARKS

The menu remains pretty much the same – kimbap, ramen, udon, tteokbokki. The lunch special, while still a great deal at 700 pesos, limits you to a hotdog kimbap and simple vegetable udon, but not my favorites. This time around, a panceta kimbap and a tempura prawn ramen (440 and 600 pesos, respectively, total around $11).

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

HORDING PIZZAS & PLATES As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. SALTSHAKER – CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONSCASUAL – SANDWICHESFOOD & RECIPESWHERE TO EAT #5TEXTURES OF CARROTTHE SP

WEEKEND

Two Tuccis #3. On to our last entry for this season’s airing of our man Stan’s tromping about in Italy. In the fifth and sixth episodes he heads to Tuscany and Sicily. All past comments on the show could be repeated here, so I won’t. Let’s go straight to the food. JUNE 2021 – SALTSHAKER The first really huge country with so many different cuisines that it’s nigh on impossible to find common ground between them. China. I’m not going to go into the whole geographical part of this – though maybe a couple of notes. THE BREAD & SOUP PROJECT #39 The first really huge country with so many different cuisines that it’s nigh on impossible to find common ground between them. China. I’m not going to go into the whole geographical part of this – though maybe a couple of notes.

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia.

BITE RE-MARKS

The menu remains pretty much the same – kimbap, ramen, udon, tteokbokki. The lunch special, while still a great deal at 700 pesos, limits you to a hotdog kimbap and simple vegetable udon, but not my favorites. This time around, a panceta kimbap and a tempura prawn ramen (440 and 600 pesos, respectively, total around $11).

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

HORDING PIZZAS & PLATES As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. SALTSHAKER – CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONS As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and about unless you’re “essential” during those hours). THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour.

TWO TUCCIS #2

This “project” is only going to have three entries this year, since the season of Stanley Tucci: Searching for Italy only has six episodes and I’m covering two in each post. Episodes 3 & 4, our man Stan travels to Emilia-Romagna and Lombardia, spending much of his time in the major cities of, respectively, Bologna and Milan. THE STEAK SCROLLS III 2020 is the year of the parrilla, the steakhouse, the grill, the slip a beef on the barbee.There, I’ve declared it. Might not come to anything, but hey, it’s something to work on. The plan is for more Steak Scrolls to come.. Lo de Rosendo, Castro Barros 502, Almagro – On walking in you just know you’re in a “neighborhood” spot.Despite all the pretty design touches, it just feels

TWO TUCCIS #1

Put half the butter and a splash of olive oil of roughly equal volume in a skillet and get it sizzling over medium heat. Add the gizzards, hearts, garlic, some salt and pepper, and sauté until golden. Add the liver and cook for about a minute. SUNDAY “BRUNCH” AT CASA S Dressed in a curing liquid of lime juice, passionfruit, yellow chili, a little sunflower seed oil and just a few drops of sesame oil, emulsified. Then topped with lightly brined cucumber and radish slices, red chilies, fried garlic chips, chopped peanuts, black sesame seeds, cilantro and mint leaves. Wine: Fuego Blanco Gewürztraminer

2020

TOUCH MY HEART IN BA Then see if your group is still hungry. Dim Sum literally means “to lightly touch the heart”, though in context means “to lightly fill the stomach”. Let’s just say that depends on how much you’re ordering. At Royal Mansion, it could also mean, “to lightly empty the wallet”. I do love dim sum, but at these prices it’s going to HALF A PI(E) IS BETTER THAN NO PI(E) Here, half Calabresa, spicy longaniza sausage and onions, and the other half anchovy. Crust a little on the bland side, but good tomato sauce and enough of it, okay mozzarella with a sprinkling of grated provolone, and generous on the other toppings. There are better Argentine style pies out there, but I wouldn’t say no to another of

these

ZAPALLITOS REDONDOS

One of the vegetables I most miss whenever I leave BsAs is the zapallito redondo. I prefer it to zuchinni and squash. When I’m broiling a steak on the bottom part of the typical gas oven here, I always include a few halved zapallitos and potatoes drizzled with a bit of oil, salt, black pepper and provensal in the upper (main) part

of the oven.

JUNGHWA YORI… KOREA MEETS CHINA Korean Chinese cuisine (Junghwa yori) is a hybrid cuisine developed by the ethnic Chinese and the ethnic Koreans in South Korea. Derived from Chinese cuisine, Korean Chinese cuisine consists of unique dishes with Korean flavors and ingredients. The cuisine was first developed during the 19th century in the port city of Incheon, where most of SALTSHAKER – CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONSCASUAL – SANDWICHESFOOD & RECIPESWHERE TO EAT #5TEXTURES OF CARROTTHE SP

WEEKEND

Two Tuccis #3. On to our last entry for this season’s airing of our man Stan’s tromping about in Italy. In the fifth and sixth episodes he heads to Tuscany and Sicily. All past comments on the show could be repeated here, so I won’t. Let’s go straight to the food. THE BREAD & SOUP PROJECT #39 The first really huge country with so many different cuisines that it’s nigh on impossible to find common ground between them. China. I’m not going to go into the whole geographical part of this – though maybe a couple of notes.

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia.

BITE RE-MARKS

The menu remains pretty much the same – kimbap, ramen, udon, tteokbokki. The lunch special, while still a great deal at 700 pesos, limits you to a hotdog kimbap and simple vegetable udon, but not my favorites. This time around, a panceta kimbap and a tempura prawn ramen (440 and 600 pesos, respectively, total around $11).

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. THE BREAD & SOUP PROJECT #35 Picking up steam, I can feel it It looks like we have a run of African countries going on here (though, if I hadn’t done Canada out of order, we’d be there right now) with Cameroon, Cape Verde, Central African Republic, and Chad. I’ll try to keep the posts as varied as

the cuisines!

TO TEA OR NOT TO TEA To Tea or Not to Tea. “Each cup of tea represents an imaginary voyage.”. – Catherine Douzel. Buenos Aires – I have no idea who this Catherine Douzel is – according to Google, the above quote appears 1,020 times on the internet, but I can’t find any information about her – perhaps it’s one of those misspellings (of

a similar name

SALTSHAKER – CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONSCASUAL – SANDWICHESFOOD & RECIPESWHERE TO EAT #5TEXTURES OF CARROTTHE SP

WEEKEND

Two Tuccis #3. On to our last entry for this season’s airing of our man Stan’s tromping about in Italy. In the fifth and sixth episodes he heads to Tuscany and Sicily. All past comments on the show could be repeated here, so I won’t. Let’s go straight to the food. THE BREAD & SOUP PROJECT #39 The first really huge country with so many different cuisines that it’s nigh on impossible to find common ground between them. China. I’m not going to go into the whole geographical part of this – though maybe a couple of notes.

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia.

BITE RE-MARKS

The menu remains pretty much the same – kimbap, ramen, udon, tteokbokki. The lunch special, while still a great deal at 700 pesos, limits you to a hotdog kimbap and simple vegetable udon, but not my favorites. This time around, a panceta kimbap and a tempura prawn ramen (440 and 600 pesos, respectively, total around $11).

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. THE BREAD & SOUP PROJECT #35 Picking up steam, I can feel it It looks like we have a run of African countries going on here (though, if I hadn’t done Canada out of order, we’d be there right now) with Cameroon, Cape Verde, Central African Republic, and Chad. I’ll try to keep the posts as varied as

the cuisines!

TO TEA OR NOT TO TEA To Tea or Not to Tea. “Each cup of tea represents an imaginary voyage.”. – Catherine Douzel. Buenos Aires – I have no idea who this Catherine Douzel is – according to Google, the above quote appears 1,020 times on the internet, but I can’t find any information about her – perhaps it’s one of those misspellings (of

a similar name

THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia.

TWO TUCCIS #2

This “project” is only going to have three entries this year, since the season of Stanley Tucci: Searching for Italy only has six episodes and I’m covering two in each post. Episodes 3 & 4, our man Stan travels to Emilia-Romagna and Lombardia, spending much of his time in the major cities of, respectively, Bologna and Milan. THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour.

TWO TUCCIS #1

Put half the butter and a splash of olive oil of roughly equal volume in a skillet and get it sizzling over medium heat. Add the gizzards, hearts, garlic, some salt and pepper, and sauté until golden. Add the liver and cook for about a minute.

SEALED WITH A…

The “Thai Salad” with kale, papaya, mango, peanuts, tomatoes, and carrots – tasty, though personally I’m not fond of raw kale; the portobello in adobo with roasted vegetables and quinua; and, one of the “burgers”. The last, quite tasty, with a deep fried breaded oyster mushroom. But, putting something on a burger bun and serving it THE STEAK SCROLLS III 2020 is the year of the parrilla, the steakhouse, the grill, the slip a beef on the barbee.There, I’ve declared it. Might not come to anything, but hey, it’s something to work on. The plan is for more Steak Scrolls to come.. Lo de Rosendo, Castro Barros 502, Almagro – On walking in you just know you’re in a “neighborhood” spot.Despite all the pretty design touches, it just feels

INSIDE, STEAK

A big salad with greens, tomatoes and feta cheese awaited us, mineral water, and glasses of the house wines – either a white or red from Escorihuela Gascón. There’s also a short wine list of other selections available for those who want to upscale the drinking a bit or have more than the one glass included. My actual favorite part of

an

HALF A PI(E) IS BETTER THAN NO PI(E) Here, half Calabresa, spicy longaniza sausage and onions, and the other half anchovy. Crust a little on the bland side, but good tomato sauce and enough of it, okay mozzarella with a sprinkling of grated provolone, and generous on the other toppings. There are better Argentine style pies out there, but I wouldn’t say no to another of

these

PLAZA LAVALLE STATUARY In sum, Rómulo Sebastián Naón Peralta Martínez, 1875 – 1941, was a lawyer and politician, at one time the leader of the Ministry of Justice, at another of the Ministry of Education, but probably most noted for being Argentina’s ambassador to the U.S. in the early 1900s. He was also noted for his anti-Nazi stand in the late 30s, a

source

SALTSHAKER – CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONSCASUAL – SANDWICHESFOOD & RECIPESWHERE TO EAT #5TEXTURES OF CARROTTHE SP

WEEKEND

Two Tuccis #3. On to our last entry for this season’s airing of our man Stan’s tromping about in Italy. In the fifth and sixth episodes he heads to Tuscany and Sicily. All past comments on the show could be repeated here, so I won’t. Let’s go straight to the food. THE BREAD & SOUP PROJECT #39 The first really huge country with so many different cuisines that it’s nigh on impossible to find common ground between them. China. I’m not going to go into the whole geographical part of this – though maybe a couple of notes.

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it

BITE RE-MARKS

The menu remains pretty much the same – kimbap, ramen, udon, tteokbokki. The lunch special, while still a great deal at 700 pesos, limits you to a hotdog kimbap and simple vegetable udon, but not my favorites. This time around, a panceta kimbap and a tempura prawn ramen (440 and 600 pesos, respectively, total around $11). THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia.

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

HORDING PIZZAS & PLATES As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. THE BREAD & SOUP PROJECT #35 Picking up steam, I can feel it It looks like we have a run of African countries going on here (though, if I hadn’t done Canada out of order, we’d be there right now) with Cameroon, Cape Verde, Central African Republic, and Chad. I’ll try to keep the posts as varied as

the cuisines!

SALTSHAKER – CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONSCASUAL – SANDWICHESFOOD & RECIPESWHERE TO EAT #5TEXTURES OF CARROTTHE SP

WEEKEND

Two Tuccis #3. On to our last entry for this season’s airing of our man Stan’s tromping about in Italy. In the fifth and sixth episodes he heads to Tuscany and Sicily. All past comments on the show could be repeated here, so I won’t. Let’s go straight to the food. THE BREAD & SOUP PROJECT #39 The first really huge country with so many different cuisines that it’s nigh on impossible to find common ground between them. China. I’m not going to go into the whole geographical part of this – though maybe a couple of notes.

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia.

BITE RE-MARKS

The menu remains pretty much the same – kimbap, ramen, udon, tteokbokki. The lunch special, while still a great deal at 700 pesos, limits you to a hotdog kimbap and simple vegetable udon, but not my favorites. This time around, a panceta kimbap and a tempura prawn ramen (440 and 600 pesos, respectively, total around $11).

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

HORDING PIZZAS & PLATES As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. THE BREAD & SOUP PROJECT #35 Picking up steam, I can feel it It looks like we have a run of African countries going on here (though, if I hadn’t done Canada out of order, we’d be there right now) with Cameroon, Cape Verde, Central African Republic, and Chad. I’ll try to keep the posts as varied as

the cuisines!

THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia.

TWO TUCCIS #2

This “project” is only going to have three entries this year, since the season of Stanley Tucci: Searching for Italy only has six episodes and I’m covering two in each post. Episodes 3 & 4, our man Stan travels to Emilia-Romagna and Lombardia, spending much of his time in the major cities of, respectively, Bologna and Milan.

TWO TUCCIS #1

Put half the butter and a splash of olive oil of roughly equal volume in a skillet and get it sizzling over medium heat. Add the gizzards, hearts, garlic, some salt and pepper, and sauté until golden. Add the liver and cook for about a minute. THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour.

PERUVIAN CREATIVITY

A side dish of grilled corn, brushed with huacatay butter (Amazon black mint), served over a panca chili cream and topped with pickled red onions and grated parmesan. The setup was a little hard to eat, as everything on top sort of fell off, but it was really good. 340 pesos. THE STEAK SCROLLS III 2020 is the year of the parrilla, the steakhouse, the grill, the slip a beef on the barbee.There, I’ve declared it. Might not come to anything, but hey, it’s something to work on. The plan is for more Steak Scrolls to come.. Lo de Rosendo, Castro Barros 502, Almagro – On walking in you just know you’re in a “neighborhood” spot.Despite all the pretty design touches, it just feels

SEALED WITH A…

The “Thai Salad” with kale, papaya, mango, peanuts, tomatoes, and carrots – tasty, though personally I’m not fond of raw kale; the portobello in adobo with roasted vegetables and quinua; and, one of the “burgers”. The last, quite tasty, with a deep fried breaded oyster mushroom. But, putting something on a burger bun and serving it TOUCH MY HEART IN BA Then see if your group is still hungry. Dim Sum literally means “to lightly touch the heart”, though in context means “to lightly fill the stomach”. Let’s just say that depends on how much you’re ordering. At Royal Mansion, it could also mean, “to lightly empty the wallet”. I do love dim sum, but at these prices it’s going to HALF A PI(E) IS BETTER THAN NO PI(E) Here, half Calabresa, spicy longaniza sausage and onions, and the other half anchovy. Crust a little on the bland side, but good tomato sauce and enough of it, okay mozzarella with a sprinkling of grated provolone, and generous on the other toppings. There are better Argentine style pies out there, but I wouldn’t say no to another of

these

TEXTURES OF CARROT

Topped with – cheesecake mixture of cream cheese, pureed cooked baby carrots, egg, pastry flour, chipotle chili powder, salt, brown sugar – then baked until set. Tuile of sardo cheese (more or less pecorino) with chili flakes. Puree of the blanched and shocked carrot tops from the baby carrots, pureed with neutral oil, water, salt, and

a

SALTSHAKER – CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONSCASUAL – SANDWICHESFOOD & RECIPESWHERE TO EAT #5TEXTURES OF CARROTTHE SP

WEEKEND

Two Tuccis #3. On to our last entry for this season’s airing of our man Stan’s tromping about in Italy. In the fifth and sixth episodes he heads to Tuscany and Sicily. All past comments on the show could be repeated here, so I won’t. Let’s go straight to the food.

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it

BITE RE-MARKS

The menu remains pretty much the same – kimbap, ramen, udon, tteokbokki. The lunch special, while still a great deal at 700 pesos, limits you to a hotdog kimbap and simple vegetable udon, but not my favorites. This time around, a panceta kimbap and a tempura prawn ramen (440 and 600 pesos, respectively, total around $11).

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia. HORDING PIZZAS & PLATES As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. THE BREAD & SOUP PROJECT #35 Picking up steam, I can feel it It looks like we have a run of African countries going on here (though, if I hadn’t done Canada out of order, we’d be there right now) with Cameroon, Cape Verde, Central African Republic, and Chad. I’ll try to keep the posts as varied as

the cuisines!

TO TEA OR NOT TO TEA To Tea or Not to Tea. “Each cup of tea represents an imaginary voyage.”. – Catherine Douzel. Buenos Aires – I have no idea who this Catherine Douzel is – according to Google, the above quote appears 1,020 times on the internet, but I can’t find any information about her – perhaps it’s one of those misspellings (of

a similar name

SALTSHAKER – CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONSCASUAL – SANDWICHESFOOD & RECIPESWHERE TO EAT #5TEXTURES OF CARROTTHE SP

WEEKEND

Two Tuccis #3. On to our last entry for this season’s airing of our man Stan’s tromping about in Italy. In the fifth and sixth episodes he heads to Tuscany and Sicily. All past comments on the show could be repeated here, so I won’t. Let’s go straight to the food.

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it

BITE RE-MARKS

The menu remains pretty much the same – kimbap, ramen, udon, tteokbokki. The lunch special, while still a great deal at 700 pesos, limits you to a hotdog kimbap and simple vegetable udon, but not my favorites. This time around, a panceta kimbap and a tempura prawn ramen (440 and 600 pesos, respectively, total around $11).

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia. HORDING PIZZAS & PLATES As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. THE BREAD & SOUP PROJECT #35 Picking up steam, I can feel it It looks like we have a run of African countries going on here (though, if I hadn’t done Canada out of order, we’d be there right now) with Cameroon, Cape Verde, Central African Republic, and Chad. I’ll try to keep the posts as varied as

the cuisines!

TO TEA OR NOT TO TEA To Tea or Not to Tea. “Each cup of tea represents an imaginary voyage.”. – Catherine Douzel. Buenos Aires – I have no idea who this Catherine Douzel is – according to Google, the above quote appears 1,020 times on the internet, but I can’t find any information about her – perhaps it’s one of those misspellings (of

a similar name

THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia. THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour.

TWO TUCCIS #2

This “project” is only going to have three entries this year, since the season of Stanley Tucci: Searching for Italy only has six episodes and I’m covering two in each post. Episodes 3 & 4, our man Stan travels to Emilia-Romagna and Lombardia, spending much of his time in the major cities of, respectively, Bologna and Milan.

TWO TUCCIS #1

Put half the butter and a splash of olive oil of roughly equal volume in a skillet and get it sizzling over medium heat. Add the gizzards, hearts, garlic, some salt and pepper, and sauté until golden. Add the liver and cook for about a minute.

SEALED WITH A…

The “Thai Salad” with kale, papaya, mango, peanuts, tomatoes, and carrots – tasty, though personally I’m not fond of raw kale; the portobello in adobo with roasted vegetables and quinua; and, one of the “burgers”. The last, quite tasty, with a deep fried breaded oyster mushroom. But, putting something on a burger bun and serving it

PERUVIAN CREATIVITY

A side dish of grilled corn, brushed with huacatay butter (Amazon black mint), served over a panca chili cream and topped with pickled red onions and grated parmesan. The setup was a little hard to eat, as everything on top sort of fell off, but it was really good. 340 pesos. THE STEAK SCROLLS III 2020 is the year of the parrilla, the steakhouse, the grill, the slip a beef on the barbee.There, I’ve declared it. Might not come to anything, but hey, it’s something to work on. The plan is for more Steak Scrolls to come.. Lo de Rosendo, Castro Barros 502, Almagro – On walking in you just know you’re in a “neighborhood” spot.Despite all the pretty design touches, it just feels

TEXTURES OF CARROT

Topped with – cheesecake mixture of cream cheese, pureed cooked baby carrots, egg, pastry flour, chipotle chili powder, salt, brown sugar – then baked until set. Tuile of sardo cheese (more or less pecorino) with chili flakes. Puree of the blanched and shocked carrot tops from the baby carrots, pureed with neutral oil, water, salt, and

a

HALF A PI(E) IS BETTER THAN NO PI(E) Here, half Calabresa, spicy longaniza sausage and onions, and the other half anchovy. Crust a little on the bland side, but good tomato sauce and enough of it, okay mozzarella with a sprinkling of grated provolone, and generous on the other toppings. There are better Argentine style pies out there, but I wouldn’t say no to another of

these

INSIDE, STEAK

A big salad with greens, tomatoes and feta cheese awaited us, mineral water, and glasses of the house wines – either a white or red from Escorihuela Gascón. There’s also a short wine list of other selections available for those who want to upscale the drinking a bit or have more than the one glass included. My actual favorite part of

an

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it

INGREDIENTS 101

A collection of links to posts I’ve made on various ingredients that will help you get to know both the familiar and the unusual that we find here in the Buenos Aires markets. Herbs Ciboulett

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia. HORDING PIZZAS & PLATES As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

TEXTURES OF CARROT

Topped with – cheesecake mixture of cream cheese, pureed cooked baby carrots, egg, pastry flour, chipotle chili powder, salt, brown sugar – then baked until set. Tuile of sardo cheese (more or less pecorino) with chili flakes. Puree of the blanched and shocked carrot tops from the baby carrots, pureed with neutral oil, water, salt, and

a

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. ARGENTINA GEOGRAPHY LESSON On to Argentina itself, and this colorful display of its 23 provinces. Yes, it’s big enough for 23 provinces (plus the autonomous Capital Federal district), at 2,360 miles (3,800 km) north to south and 884 (1,420 km) east to west. In fact, it’s just under 30% of the size of the United States. As a rough guide, think the continental United

ZAPALLITOS REDONDOS

One of the vegetables I most miss whenever I leave BsAs is the zapallito redondo. I prefer it to zuchinni and squash. When I’m broiling a steak on the bottom part of the typical gas oven here, I always include a few halved zapallitos and potatoes drizzled with a bit of oil, salt, black pepper and provensal in the upper (main) part

of the oven.

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it

INGREDIENTS 101

A collection of links to posts I’ve made on various ingredients that will help you get to know both the familiar and the unusual that we find here in the Buenos Aires markets. Herbs Ciboulett

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

THE BREAD & SOUP PROJECT #38 Where are we today? We’re at our neighbors to the west, Chile.It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with Argentina, only a small section in the north bordering on Bolivia. HORDING PIZZAS & PLATES As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

TEXTURES OF CARROT

Topped with – cheesecake mixture of cream cheese, pureed cooked baby carrots, egg, pastry flour, chipotle chili powder, salt, brown sugar – then baked until set. Tuile of sardo cheese (more or less pecorino) with chili flakes. Puree of the blanched and shocked carrot tops from the baby carrots, pureed with neutral oil, water, salt, and

a

THE BREAD & SOUP PROJECT #36 Peel and slice or chop up the plantains. Wash and chop up the spinach. Take about a third of the peanuts and soak them in water, and the remainder grind into a paste. Put the plantains, spinach, and peanut paste into a pot and just barely cover them with water. Bring to a boil, reduce the heat, and simmer for half an hour. ARGENTINA GEOGRAPHY LESSON On to Argentina itself, and this colorful display of its 23 provinces. Yes, it’s big enough for 23 provinces (plus the autonomous Capital Federal district), at 2,360 miles (3,800 km) north to south and 884 (1,420 km) east to west. In fact, it’s just under 30% of the size of the United States. As a rough guide, think the continental United

ZAPALLITOS REDONDOS

One of the vegetables I most miss whenever I leave BsAs is the zapallito redondo. I prefer it to zuchinni and squash. When I’m broiling a steak on the bottom part of the typical gas oven here, I always include a few halved zapallitos and potatoes drizzled with a bit of oil, salt, black pepper and provensal in the upper (main) part

of the oven.

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

BITE RE-MARKS

In which, I revisit some spots I’ve reviewed in the past, a sort of bumping up to consciousness of spots that are worth your time as the restaurant world scrabbles to recover from 14+ months of pandemic

restrictions.

TWO TUCCIS #2

Mix the dough together and knead it until smooth. Let it rest for 20-30 minutes to relax what gluten you have developed. Roll it out into a thin sheet, dust it with flour, roll it up in a log, and slice your tagliatelle, roughly 1cm in width. Boil in salted water for about 3 minutes until al dente.

PERUVIAN CREATIVITY

A side dish of grilled corn, brushed with huacatay butter (Amazon black mint), served over a panca chili cream and topped with pickled red onions and grated parmesan. The setup was a little hard to eat, as everything on top sort of fell off, but it was really good. 340 pesos.

QASA SALTSHAKER

Continuing our exploration of the different types of chipas, we move on today, to the chipa guazú, or “big bread” in the indigenous Guarani language.This one feels less like a bread to me, simply because there’s no actual flour of any sort in it.

TWO TUCCIS #1

Put half the butter and a splash of olive oil of roughly equal volume in a skillet and get it sizzling over medium heat. Add the gizzards, hearts, garlic, some salt and pepper, and sauté until golden. Add the liver and cook for about a minute.

BITE MARKS #39

Bite Marks #39. Let’s go a little different this time around. No burgers or tacos or shawarmas or pizzas (well, there will be a pizza involved, but, well, you’ll see). No real focus to my wanderings and nibblings. And, away we go! HALF A PI(E) IS BETTER THAN NO PI(E) Here, half Calabresa, spicy longaniza sausage and onions, and the other half anchovy. Crust a little on the bland side, but good tomato sauce and enough of it, okay mozzarella with a sprinkling of grated provolone, and generous on the other toppings. There are better Argentine style pies out there, but I wouldn’t say no to another of

these

WHITHER DO WE GO?

Ceviche to start, once again lenguado, or sole, this time cured with a mix of lime juice, salt, pepper, ají amarillos (yellow chilies), and hints of garlic, celery, and lemongrass. Garnished with red onion, cilantro, red chilies, toasted corn kernels, sweet potato, and corn on the cob. Paella is a TO TEA OR NOT TO TEA To Tea or Not to Tea. “Each cup of tea represents an imaginary voyage.”. – Catherine Douzel. Buenos Aires – I have no idea who this Catherine Douzel is – according to Google, the above quote appears 1,020 times on the internet, but I can’t find any information about her – perhaps it’s one of those misspellings (of

a similar name

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

INGREDIENTS 101

A collection of links to posts I’ve made on various ingredients that will help you get to know both the familiar and the unusual that we find here in the Buenos Aires markets. Herbs Ciboulett

BITE RE-MARKS

In which, I revisit some spots I’ve reviewed in the past, a sort of bumping up to consciousness of spots that are worth your time as the restaurant world scrabbles to

TEXTURES OF CARROT

Topped with – cheesecake mixture of cream cheese, pureed cooked baby carrots, egg, pastry flour, chipotle chili powder, salt, brown sugar – then baked until set. Tuile of sardo cheese (more or less pecorino) with chili flakes. Puree of the blanched and shocked carrot tops from the baby carrots, pureed with neutral oil, water, salt, and

a

BITE MARKS #39

Bite Marks #39. Let’s go a little different this time around. No burgers or tacos or shawarmas or pizzas (well, there will be a pizza involved, but, well, you’ll see). No real focus to my wanderings and nibblings. And, away we go! ARGENTINA GEOGRAPHY LESSON On to Argentina itself, and this colorful display of its 23 provinces. Yes, it’s big enough for 23 provinces (plus the autonomous Capital Federal district), at 2,360 miles (3,800 km) north to south and 884 (1,420 km) east to west. In fact, it’s just under 30% of the size of the United States. As a rough guide, think the continental United HALF A PI(E) IS BETTER THAN NO PI(E) Here, half Calabresa, spicy longaniza sausage and onions, and the other half anchovy. Crust a little on the bland side, but good tomato sauce and enough of it, okay mozzarella with a sprinkling of grated provolone, and generous on the other toppings. There are better Argentine style pies out there, but I wouldn’t say no to another of

these

JUNGHWA YORI… KOREA MEETS CHINA Korean Chinese cuisine (Junghwa yori) is a hybrid cuisine developed by the ethnic Chinese and the ethnic Koreans in South Korea. Derived from Chinese cuisine, Korean Chinese cuisine consists of unique dishes with Korean flavors and ingredients. The cuisine was first developed during the 19th century in the port city of Incheon, where most of TO TEA OR NOT TO TEA To Tea or Not to Tea. “Each cup of tea represents an imaginary voyage.”. – Catherine Douzel. Buenos Aires – I have no idea who this Catherine Douzel is – according to Google, the above quote appears 1,020 times on the internet, but I can’t find any information about her – perhaps it’s one of those misspellings (of

a similar name

TWO TUCCIS #3

On to Sicily! The most iconic pasta of the island is easily Pasta alla Norma. Here, Tucci heads to a local winery that has a restaurant at it, and the chef whips up the “many generations family recipe” for this dish.Another one that’s about as simple as it

BITE MARKS #87

Bite Marks #87. I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be

on the

INGREDIENTS 101

A collection of links to posts I’ve made on various ingredients that will help you get to know both the familiar and the unusual that we find here in the Buenos Aires markets. Herbs Ciboulett

BITE RE-MARKS

In which, I revisit some spots I’ve reviewed in the past, a sort of bumping up to consciousness of spots that are worth your time as the restaurant world scrabbles to

TEXTURES OF CARROT

Topped with – cheesecake mixture of cream cheese, pureed cooked baby carrots, egg, pastry flour, chipotle chili powder, salt, brown sugar – then baked until set. Tuile of sardo cheese (more or less pecorino) with chili flakes. Puree of the blanched and shocked carrot tops from the baby carrots, pureed with neutral oil, water, salt, and

a

BITE MARKS #39

Bite Marks #39. Let’s go a little different this time around. No burgers or tacos or shawarmas or pizzas (well, there will be a pizza involved, but, well, you’ll see). No real focus to my wanderings and nibblings. And, away we go! ARGENTINA GEOGRAPHY LESSON On to Argentina itself, and this colorful display of its 23 provinces. Yes, it’s big enough for 23 provinces (plus the autonomous Capital Federal district), at 2,360 miles (3,800 km) north to south and 884 (1,420 km) east to west. In fact, it’s just under 30% of the size of the United States. As a rough guide, think the continental United HALF A PI(E) IS BETTER THAN NO PI(E) Here, half Calabresa, spicy longaniza sausage and onions, and the other half anchovy. Crust a little on the bland side, but good tomato sauce and enough of it, okay mozzarella with a sprinkling of grated provolone, and generous on the other toppings. There are better Argentine style pies out there, but I wouldn’t say no to another of

these

JUNGHWA YORI… KOREA MEETS CHINA Korean Chinese cuisine (Junghwa yori) is a hybrid cuisine developed by the ethnic Chinese and the ethnic Koreans in South Korea. Derived from Chinese cuisine, Korean Chinese cuisine consists of unique dishes with Korean flavors and ingredients. The cuisine was first developed during the 19th century in the port city of Incheon, where most of TO TEA OR NOT TO TEA To Tea or Not to Tea. “Each cup of tea represents an imaginary voyage.”. – Catherine Douzel. Buenos Aires – I have no idea who this Catherine Douzel is – according to Google, the above quote appears 1,020 times on the internet, but I can’t find any information about her – perhaps it’s one of those misspellings (of

a similar name

BITE RE-MARKS

In which, I revisit some spots I’ve reviewed in the past, a sort of bumping up to consciousness of spots that are worth your time as the restaurant world scrabbles to recover from 14+ months of pandemic

restrictions.

UNDERGROUND DINING SCENE Oakland, CA – Canvas Underground. Oakland, CA – Ghetto Gourmet (Although based from Oakland, CA, they put on events nationwide) Oakland, CA – Paladar Temescal. Oakland, CA – Sound and Savor. Orange County, CA – Block & Wheel Underground Dinners. Orange County, CA – GetGourmade. Orlando, FL – A Taste of Happiness. THE BREAD & SOUP PROJECT #37 Add the sweet potato, tomato, and half of the cowpeas. Cover with just enough water to reach the top of the vegetables. Bring to a boil and then simmer until the sweet potatoes are completely soft, about 15-20 minutes. Coarsely mash the mixture, or use a stick blender to create a

coarse puree.

QASA SALTSHAKER

Continuing our exploration of the different types of chipas, we move on today, to the chipa guazú, or “big bread” in the indigenous Guarani language.This one feels less like a bread to me, simply because there’s no actual flour of any sort in it.

TWO TUCCIS #2

Mix the dough together and knead it until smooth. Let it rest for 20-30 minutes to relax what gluten you have developed. Roll it out into a thin sheet, dust it with flour, roll it up in a log, and slice your tagliatelle, roughly 1cm in width. Boil in salted water for about 3 minutes until al dente.

PERUVIAN CREATIVITY

A side dish of grilled corn, brushed with huacatay butter (Amazon black mint), served over a panca chili cream and topped with pickled red onions and grated parmesan. The setup was a little hard to eat, as everything on top sort of fell off, but it was really good. 340 pesos. HALF A PI(E) IS BETTER THAN NO PI(E) Here, half Calabresa, spicy longaniza sausage and onions, and the other half anchovy. Crust a little on the bland side, but good tomato sauce and enough of it, okay mozzarella with a sprinkling of grated provolone, and generous on the other toppings. There are better Argentine style pies out there, but I wouldn’t say no to another of

these

BITE MARKS #82

Bite Marks #82. Let’s see, where are we at with this whole quarantine thing? It’s been extended, yet again, now until October 25th. That’s over seven months now! I’d expect they’ll do it again for yet another 2-3 weeks when we get there. But some stuff is

opening up more.

WHERE TO EAT #11

Where to Eat #11. First, you (and I) were probably starting to wonder if we’d ever see another Where To Eat post. This quarantine has dragged, and is still dragging on, over six months now here. But second, we do have a little more freedom, we’re more into the “stay at home when you can” level of things than full on

quarantine, with

TOUCH MY HEART IN BA Then see if your group is still hungry. Dim Sum literally means “to lightly touch the heart”, though in context means “to lightly fill the stomach”. Let’s just say that depends on how much you’re ordering. At Royal Mansion, it could also mean, “to lightly empty the wallet”. I do love dim sum, but at these prices it’s going to Skip to content Menu

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CASTING A LITTLE FLAVOR (AND A FEW ASPERSIONS) ON THE WORLD OF FOOD,

DRINK, AND LIFE

THE BREAD & SOUP PROJECT #38 – CHILE Where are we today? We’re at our neighbors to the west, Chile. It’s a very long country north to south, but a very narrow one east to west, and runs along the Pacific coast of South America, from its southernmost tip to where it meets up with Peru – most of its eastern border is with… Read More The Bread & Soup Project #38 –

Chile

2021.May.30 Sunday

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TWO TUCCIS #3

On to our last entry for this season’s airing of our man Stan’s tromping about in Italy. In the fifth and sixth episodes he heads to Tuscany and Sicily. All past comments on the show could be repeated here, so I won’t. Let’s go straight to the food. In Tuscany we get our kitchen demo… Read More Two Tuccis #3

2021.May.25 Tuesday

dan

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HORDING PIZZAS & PLATES As predicted, Argentina is back in lockdown. Not quite as strict as the one 14 months ago now, but still. Restaurants are closed again other than for takeout and delivery (and delivery only between 6pm and 6am, because there’s a curfew for being out and about unless you’re “essential” during those hours). And I know… Read More Hording Pizzas & Plates

2021.May.24 Monday

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THE BREAD & SOUP PROJECT #37 – CHAD We continue our run in Africa, which is just how the alphabetical “randomization” of this project had it turn out. This time, we’re in Chad, the immediate neighbor to the north of our last entry in the Bread & Soup Project, the Central African Republic. What do we need, or want, to know about this… Read More The Bread & Soup Project #37 – Chad 2021.May.20 Thursday2021.May.30 Sunday

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BITE MARKS #87

I’m beginning to think we may end up back in lockdown here again. We’re already partially there, with many schools re-closed, restaurants are semi-closed – they can only be open until 7pm for outdoor seating, and after that have to switch to delivery only, and ostensibly after 8pm only essential workers can be on the… Read More

Bite Marks #87

2021.May.18 Tuesday2021.May.18 Tuesday

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TWO TUCCIS #2

This “project” is only going to have three entries this year, since the season of Stanley Tucci: Searching for Italy only has six episodes and I’m covering two in each post. Episodes 3 & 4, our man Stan travels to Emilia-Romagna and Lombardia, spending much of his time in the major cities of, respectively, Bologna… Read More Two

Tuccis #2

2021.May.12 Wednesday

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THE BREAD & SOUP PROJECT #36 – CENTRAL AFRICAN REPUBLIC We’re once again in Africa, dead center of the continent, in the appropriately named Central African Republic. Yet another country that most of us know little about I’d imagine. It’s a relatively young country, in the sense that until the late 1800s it was not defined by a single border, but various parts of it belonged… Read More The Bread & Soup Project #36 – Central African Republic 2021.May.11 Tuesday2021.May.20 Thursday

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BITE RE-MARKS

In which, I revisit some spots I’ve reviewed in the past, a sort of bumping up to consciousness of spots that are worth your time as the restaurant world scrabbles to recover from 14+ months of pandemic restrictions. And counting…. Let’s start casual. Still one of my favorite burgers in town, ever since declaring it… Read More Bite

Re-Marks

2021.May.10 Monday2021.May.10 Monday

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