godito

Not quite goose, but we used to make a duck-bbq sauce that was spiced with chipotles and it was great. Pretty much a very spicy (and aromatic) bbq sauce that was thinned with duck stock. I'm sure it will work great with goose as well

spinach and bacon salad just cream for a good vinagrette. In mine, I use sherry vinegar

Anywhere you want to add the depth of vanilla is a good place to use it. I agree with chiantiglace, it has numerous uses in pastry, but you can use it for pretty much everything. You add some sugar to your tomato sauce? Use this one, and make some pumpkin stuffed ravioli. Or add it to your chilli, gives it great depth and is wonderful with cornbread

When I think of cauliflower I think of cauliflower soup, and I like to eat that with yuca chips... so I'm going with yuca

I like to eat my tuna fish salad with pickled red onions

ooooh yeah, I like me some cornbread... will go great with my BBQ Sauce

I can´t eat one without mustard. I'm talking about a hot dog

Are we going with truffle cream or white truffles, then... Let me just take my pick Fresh white truffles go terrific shaved over Risotto

And, of course, pesto goes great with potato gnocchi

Ahi Tuna goes great with a splash of the very aromatic Sesame Oil edited for spelling

Tomatoes just make me crava a good gazpacho, and I think the other key ingredient is a great compliment to tomatoes.... so: cucumbers

Arley, this messages comes to you late, probably, but a lot of new exciting things are happening in Santiago, as a new culinary boom is exploding. Mercado Central is a good tourist spot. Not su much a market anymore, but the fish is fresh and the food is usually tasty. There0s a place there, called Donde Augusto... that's where you might want to go. Astrid y Gaston is a must, although it's a peruvian chain now also available in Bogota, Mexico City, Quito and Caracas. Still, great food. There are many other places you might want to check out. For traditional chilean cuisine, you might want to try Caramaño, in the lovely Barrio Bellavista. Really good. If you're looking for something fancier, there's a few restaurants that are worth a visit: Puerto Fuy and El Europeo are two of my favorites. Now, if you're looking for a modern tasting menu that still tastes good, you can check Sukalde, Taula d'Art and Makandal. There's a couple of newcomers that are worth a visit: C (as in Cristopher Carpentier, the Chef) and Emilio (as in Emilio Pescheira, the chef) are side by side venues. Good food and cool atmosphere. Another talked about newcomer (one I haven't visited) is Opera. It's a two story building. The restaurant is downstairs and the top floor (with a nice balcony) is Catedral... a really good bar (been there several times) Now, for a trully local experience, head to El Hoyo or La Piojera. Both are hole-in-the-wall establishments that have been operating forever. Very typical.

yeah yeah... what Derek said these coconuts are great because you, potentially, get two "milks" The first is the coconut water that drips as you first open it. The second i made through processing the flesh (the one you scrape out with a spoon). A favorite ecuadorian dish in the "encocado", from the northern coastal regionm of Esmeraldas. Basically shrimp cooked in the second coconut milg (with aromatics and a sofrito)... when done, you add the first coconut water an cilantro, for added freshness. Sooooo good

I sprinkle walnuts over ice cream, and that got me thinking about the perfect pairing: Dulce de Leche

I like my croutons with some fresh herbs.... let's say thyme

cream... yes, I will take some cream with my coffee

The whole thing is here: I'm Getting Grumpy ← That was a great blog entry, thanks for directing my attention to it. He's totally right. It makes no sence to plan a dish BEFORE looking at what ingredients you have available. We can´t see everything that happens, but it seems he has enough reasons to be cranky (or at least it reads that way)

I don't have the book with me right now, but I read it yesterday and thought about coming in today and replying here. There's a chart in Culinary Artistry that talks about menu progression (I think)... In there it says that Escoffier (or maybe Careme) calls the in-between plate: Relevés I know it's been shut down before, but that's what Dornenburg and Page say about the subject

Peru is a great place to eat. Ceviches originated in Peru, as did tiraditos. Stay along the coastline and you will easily find great seafood dirt cheap. Even Lima is inexpensive compared to anywhere in America and Europe. Plus, since it's not only about the food, the country is pretty cool, with machu pichu, colonioal churches and a very visualy diverse landscape. Edited to add: Oooo and the street food is great! Anticushos, empanadas and a lot of other goodies! Can`t go wrong!

I like pretty much every idea I've read here, but I would just make some more, without the spicy mix, and add it to your hot chilli until the flavor is as expected. If in needs more spices, add cumin, a little garlic salt (or onion salt), and yes, do add some sugar. It helps.

Thanks for all the help... I will try to talk to some friends and see if I can get my hands on some raw milk, but in the past it's been near impossible. In any case, I will start experimenting with the other methods and see which works better. I'l keep you all posted.

I just thought of another one: in bolivia we have a traditional breakfast in the market... api con llauchas. api is a hot cinamony purple beverage made with purple corn (I don't know the propper name in english) and llaucha is a spicy cheese wood-oven-baked empanada. I'm actually working on this idea as an amouse bouche. Basically serve the api as soup. Another one you can play with is pan de yuca (also called cuñape or pao de queijo) served with yogurt. Typical in Ecuadorian afternoons, as a snack. I can help you find a recipe for pan de yuca (made with yuca flour) but you will find several online.

I had never seen chuño in the States before, and in Bolivia you just buy it in the market (not from cans). I think it's a great idea, I hope they sell well. Maybe one day I will get some here in Chile.

Bryan, you should try emailing them with your question. I've done so before (I wanted to know the brand of dinnerware they use) and they were pretty cool. Also, they sometimes participate on this forum (I know I've seen them, I'm just too lazy too look them up, though... maybe it was in one of the good food blogs forum) Anyway, if you find out, let us know, I'm curious about that buttermilk consomme

I can help with south american street food, but some ingredients might be hard to find. Let's see: 1. Anticuchos, which are basically kebabs, made with heart (and I don't mean courrage) and served with a special sauce made with panca (peruvian chili) 2. Empanadas, all kinds of empanadas: cheese, seafood, meat, mushroom... my favorite: salteñas. These are bolivian empanadas made with collagen, so that the end result is soup trapped in a savory pastry. Good stuff. 3. Fried dumplins made with corn or yuca flour or, even better, plantain (which is cooked and then mashed into a paste) stuffed with "chicharron" or cheese or both 4. Salchipapas, basically fried potatoes paired with sausage and served in a paper bag with toothpicks (good, but I don't know if apt for a restaurant) 5. Anything mexican, from tamales to tacos. Anything "al pastor" 6. There's a lot of sandwiches in south america. If you think you can add them, somehow, to your menus, I'll be happy to let you know. But many times when I think of street food in Bolivia, Ecuador, Chile and Peru, I think of the typical sandwich you grab before lunch of after hours, stumbling back from the bars. I hope this list was helpful. I'll try to remember some more unusual foods and post again.