piazzola

Nowadays not much I miss but still few things I want to get hold of like hot fried soufllee potatoes, sweet buns (savoury type) .In the old days nearly everything I wanted to eat in or out was not available. Like good raw salted cured hams, olive oil, dulce de leche, different fruit pastes, white cheese similar to brie, roquefort cheese, few good quality small goods Italian and Spanish South American style sausages fresh or dried, good assortment of olives especially stuffed ones. I/we managed to buy a pasta machine in the late seventies and still make some these days, boiled condesed milk tins to make dulce de leche, Made jams and sweet quince paste preserves. Learned how to make our own heavy and crusty breads. These days everybody seem to want to eat what we always have eaten so things have become really expensive especially if labelled Italian or Mediterranean the items carry a premium price tag. So I use alternative cooking Eastern European and Turkish cooking is fine and cheaper than other more fancy ingredients yet delicious.

Kind of rendezvous but Argentineans have one of many BBQ sauces identical although fine sliced garlic cloves and fresh oregano sometimes salvia is added are used sometimes using lemon others using vinegar.Used to flavour meats of course. I am not surprised at all since gremolata and chimchurri can be also identical.

Polenta with Kale or any other veggie is a very popular dish from Italy to Moldavia and throughout Romania and Bulgaria.

Well I don't use beans, but I traditionally make with potato or other veggie. However there is a blog that shows the bean one.

I am inclined to think it is a cultural aspect rather than taste in itself. What may be considered acceptable for some may be totally rejected by others.

Traditionally Christmas or Fiestas de Navidad is a religious and family affair with heat, trees and ornaments everywhere and you should expect everything open after the 25th since there is no Boxing Day. La Navidad is just a build up to The New Year celebrations and yes the new year break is noisy and in the pasts last for three or more days many businesses close as it heralds the start of the holiday season as it coincides with the hottest days of Summer. BA is densely populated,lots of traffic, hot and humid this time of year. Porteños(BA call themselves)Long for a well deserved break and head mainly for the beaches to the coastal south west to Mar del Plata and surrounding areas of the province of Buenos Aires, Uruguay or Brazil.

I am not sure about consuming laws in your country and region but most bakery business are highy regulated and some businesses cannot sell produce at discount the next day anyway because of health regulations. I do not think you business can go bankrupt because of the excess twelve pastries that remark only makes me laugh. the fact that cahrities refuse to pick up such a small load tells you something Doesn't it? Perhaps use or bring the twelve pastries forward to early in the morning and use them as free sampling to your early bird customers or even as a bakers' dozen excuse type of thing. You know here past day bread or pastry recycling is quite expensive business and bread or pastry bags are not separated for recycling purposes but just extruded.

Thank you torakris Shall check those links

Most places that I go to eat inaris are catered by Chinese enterpreneurs and they are mostly sweetish. I wento one Japanese store and commenting to one of the assistants there tell me that inari are not sweet and I should use Japanese vinegar to flavour the rice just like Californian rolls. So How do I prepare a true blue inari and what goes for a topping if necessary? Thank you

definitely the word pir means baked or fry then pirohy is is the Ukrainian pronouciation pirogi does not exists in Russian language but an import from Ukraine and Poland. The Russian word for pirohy is piroshok or piroshki or pelmeny definetly Siberian in origin and similar to Turkic manti thus filled with meat and steamed. In Ukrainie steamed or boiled would be known as vareniki from the word varit' or varite meaning boiled. So to conclude the appropiate Russian/Siberian name is Pelmeni.

may be this link could help you

Find a recipe of Battuta di coscia cruda di vitella "Fassone" here in Italian but you know how to get it translated

@Theabroma No difference to me is all and the same anyway I enjoy them in any Jewish/Eastern European home. Unless you strictly orthodox religious.

@Theabroma I am not a food writer nor a food historian however I do not think today Mexicans are influenced by class choices but rather what people can afford at one time or another yes accept that! This applies to anyone anywhere in the world. BTW White corn without nixatamal is widely used in North South America for arepas. On the other hand you must have read about the whiteness of the bread in Eastern Europe because I have no idea. As far as Turkish breadmaking I only know they prefer a high extraction flour which is the same as flour "type 00" yes is whiter than most.

There are times in one's life when one is grateful for the age one really is, to wit: I mourn for you in that you only know the latkeria @ 57th. The times & urban development 86'ed Rattner's and the other dairly delis on the Lower East Side - now those were LATKES, though cooked in oil to maintain kashrut. Latkes as I know them were cooked in schmaltz - chicken or goose fat. They were ethereally crisp and delicious. Heaven forbid they were cooked in butter ... unless, of course, it had been clarified to its oil-essence to preserve the ability to turn out crisp, elegant golden coins of shredded potato, onion, and finely minced parsley. Latkes without schmaltz are like sex without passion ... mere potato pancakes. Cheers, Theabroma ← As I said it before we use pork fat or salo

Interesting. but I still do not understand why adding cal means upper class?

Well it is an advantage to have a traditional seafood industry but no fish in nearby waters so Spain is a big investor and trawlers of the same flag plough the waters of Central America and South American waters. Doing the sums that provides for the comparative advantage. China does have some and namely labour other than that waters are highly polluted as well as its neighbours (Vietnam, Cambodia, Thailand) a fact that is often ignored in the west. Pollution has it hidden costs mainly invisible barriers of trade. It has always been easy for me to ship seafood to China than viceversa in the last ten years.

Interesting but specific ingredients and the way cardune are prepared is missing in your recommendation. Besides it would be hard to find the same cardune (I call thenm cardos) here and there isn't the world even when my neigbours would collect some wild in the paddocks competing with other nationalities. Wow! they were prickly. Sage is kind of weed otherwise known as Salvia I personally like the young shoots for my sauces excellent. Finally. what do you do to the artichokes shoots do you fry them when they are parboiled?

I like the traditional South American (East Coast) way which is paste eaten with or without nuts and creamy fresco or mild brie cheese on crusty bread accompanied with a glass of red.

Well all know that is and was a poor man dish so much so that is the staple food of most Balkan countries Polenta cu brinza? Polenta and vegatables? Polenta and sausage (not to be outdone salcicce) "Don Camillo style" Italian wartime food Polenta and char grilled vegetables? Fried polenta Gnocchi Romana Polenta and semolina What else? and I have never read or seen a Gordon Ramsay or Jamie Oliver book! OK I was born before them anyway

Latke!? I have never known these as latke it is a Jewish name for the famous deruny or pampushky. Not even my Jewish mates from Beth Weissman centre would dare to call them as such perhaps because they come from Russia, Moldavia, Ukraine and Bielaruss Well most Jews came from that area anyway to USA. That's my two cents but I do not accept plagiarisms lightly

In Argentina they are just traditionally prepared like in Italy no difference at all.

Greek for oregano is Rigani and in much more pungent that the one used in Italy which for the Greeks is like weed. Fresh lemon juice and plenty of garlic some white pepper and salt. Here in this city we have one of the largest Greek population outside Greece so I know what I am talking about. Ah! slow charcoal grilling is essential too which I am used too since myself I come from one of the best beef countries in the world where asado rules. BTW, Caucasians people like pomegranate molasses and plenty onion juice and may be read wine instead.

Yes the sour cream makes the dough more pliable And yes in my neck of the woods they are called varenikies, pelmeny, perogy or perohy or Jewish name kreplach. Whatever you call them thay are the national dish of Ukraine along with borscht and krupnik soup or kroupa(barley). In fact the have an Asian origin or more precisely Turkic/Mongol because they are fried. In my case salo(pork fat or kaiser fleisch and plenty caramelised onions for the savoury ones) My Siberian friends like them fried in soy sauce. Oh what a surprise! just like Chinese, Koreans and Chinese. Well not surprising at all if you ask me. I love the ones I make with white cheese and cherries smothered in sour cream.

Not so you can buy very good or excellent type 00 in Australia try Centurion 25kg farina tipo 00 made in Australia you'll be surprised how good it is.