chefmd

Parmesan risotto with chanterelles

Bought 27 cm Darto while traveling to Buenos Aires. Of course TSA had to check it out

Oh so good to be home again. Scallops with roasted turban squash.

For the last couple days of this trip we had to move to a different apartment (they told us ahead of time). It comes with open plan kitchen and a lovely patio perfect for sipping Campari with lemon twist. Mid day drinking is awful. Bad. Not so bad. OK. Good. Great for you! I love Poetry bulding.

Oh rotuts, I did not keep the happy cow. It was too jugoso by the time I finished eating ;

Season 2 episode 2 about Indian restaurant Badmaash has interest discussion about tradition and authenticity.

An interesting documentary about " collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business. Featured in the episode: Guerilla Tacos, Orange County's Taco Maria, Broken Spanish, BS Taqueria." https://www.kcet.org/shows/the-migrant-kitchen/episodes/alta-california?utm_source=facebook&utm_medium=social&utm_campaign=audiencedelivered

We met with a friend who lives in BA. He chose restaurant Sucre. Very nice. "Early" 8 PM dinner allowed us to have a table by the kitchen. Two dishes were outstanding: tongue pastrami and pork cooked on a spit. There is a glass wine tower n the middle of the restaurant.

Lunch in another parilla Las Lilas resulted in much better quality meat. And I got to try blood sausage. It was pudding like in texture and tasted very mildly. Local Patagonia beer arrived in Stella Artois glass. Puffed potatoes for side dish.

You can preheat CSO on any cycle you want (may be convection bake), cancel the cycle, put the bread in, start the bread cycle.

Oh the horror! Eggs are sold UNrefrigerated AND with the remnants of biological material on them! But honey, look how orange the yolks are . DH likes his eggs scrambled. I like mine over easy.

Famous rapa nui ice cream shop is crowded at night. Will try it again during the day tomorrow

It helps to remember that M stands for mujer when using the bathroom:)

Dinner. Baby kale, baby Swiss chard, scallions, dill, celery, beets salad. Left over bits of protein with sautéed kale, chard, beets greens. Rutini Malbec @BonVivant recommendation. Cookware is of course non stick, just like any other rental place where I stayed. I do not want to use my new Darto pan until I get home and season it properly.

Dinner tonight was in our apartment in the Poetry building. Building has a garden on top floor where guests are invited to pick whatever veggies are in season. I forgot to take the photo of the garden before it got dark but here is my bounty. Kale, Swiss chard, celery leaves, scallions, beets (only beet tops made the photo).

I can eat any savory food for breakfast! Your steak looks properly cooked and rested.

Went to Darto store today. Prices in Peso are much lower than in dollars. 27 inch skillet will be coming home with me.

Lunch at Casa Cavia. Food was delicious. And bread was really good too, Octopus with hummus and quinoa mushroom salad to start. Pork belly and steak for mains. Everything was delicious. Lots of locals eating there.

Thank you @BonVivant, I will save this picture of the steak. I am am with you on savory foods preference. Especially for breakfast!

Food art. At least I think that bovine statue is food art

Large botanical gardens in Palermo, right in the middle of the city. Unknown to me fruit tree, Yerba mate caught my eye.

Lovely breakfast at the bakery. Ham and cheese croissant and ham and cheese sandwich. Lovely crispy baguette and buttery flaky croissant.

Ice cream for dinner. I am an adult and can do it! And you can park your dog at the entrance. Goat cheese dulce de leche and passion fruit for me, coconut and pistachio for DH.

I was following this advice from Eater: You might want to ignore your Spanish dictionary when figuring out meat temperatures because the translations won’t help you in Argentina. Surprisingly, the majority of local palates prefer well-done meat, so if you like your steak rare, ask for it bien jugoso, or vuelta y vuelta for blue. If you tend to order steak medium or medium-rare, request it jugoso. Apunto steaks are usually medium-well, while saying “cocido” will get you a dry, burnt piece of sadness. And tourist traps create fun stories! A bottle of Malbec made life better.

Food art at MALBA museum.