chefmd

@JoNorvelleWalker you are not pain at all. I am happy someone is reading <3 it seems that the dish goes back to a chicken farm owner of Swiss origin Roger Schuler and was initially simply brined in salt solution. And now there are various spices involved. It was cooked on manually rotated spit over coals but a la Brasa means grilled so cook it as you choose. Limes over lemons for sure, can't recall seeing lemon on this trip.

@rancho_gordo It looks insanely delicious. And the cassole is wonderful. I have ever so practical Le Creuset version but yours is romantic!

I hate it sometimes too. I now have sugar plum fairies dancing in my head telling me that I need Spinzall and having night cap weakens my fiscally responsible self.

What can you make with centrifuge? Pea butter go course (from Modernist Cuisine). What else?

Ahi Panca seems to be in a lot of recipes in the cookbooks that I read prior to this trip. Lima by Virgilio Martinez is one of them, I have it on kindle, but Google books seem to have quite a few pages available for viewing. https://books.google.com.pe/books?id=ALsnCgAAQBAJ&printsec=frontcover&dq=lima+cookbook&hl=en&sa=X&redir_esc=y#v=onepage&q=lima cookbook&f=false

I am pretty sure there is garlic in the mix. I tend to use whatever spices I have while loosely following the recipe. Can't claim authenticity!

Probably the best meal of my life. The most exotic for sure.

Today we had lunch at Central, #4 restaurant in the world. A few words about our experience and after that I will post photos of food without comments. I managed to make reservations at the bar but there was no show in the dining room so we moved there. It was the only restaurant in Lima where reservations were next to impossible to make. While in the bar area, we had pisco drink with coca and Chilcano with plum and cardamom. We were given a complimentary bite and the waiter mumbled something about not eating the white stuff. I assumed it meant white stuff on the bottom of the box. I bravely bit into "taco" on the plate but the white shell was pure salt! It got me free water and a different waiter Menu choices in the main dining room. I covered up vegetarian options just to be funny. We went for 16 courses. when my husband spilled green sauce, he got a cute cocktail napkin to cover it up. Chef Virgilio Martinez was at the pass the entire time after lunch the entire kitchen team engaged in deep cleaning. Chef was cleaning work station, sweeping the floors. There were two people cleaning inside the hood. The menu. I am 90 percent unfamiliar with the ingredients. Spanish menu did not help either.

From Wikipedia: Pollo a la Brasa, also known as Peruvian chicken or Blackened chicken or Rotisserie chicken in the United States and Charcoal Chicken in Australia, is a common dish of Peruvian cuisine and one of the most consumed in Peru, along with ceviche, papa a la huancaina, salchipapa, and Chifa. The dish originated in the city of Lima in the 1950s. in Arlington, VA where we live, it is simply known as Peruvian chicken. There are a few restaurants that make it and it is very tasty. Leftovers reheat nicely. Don Belisario is a small chain, there are three restaurants in Lima. Not sure if there are more elsewhere. here is a link to the recipe that you can make at home http://www.huffingtonpost.com/jennifer-segal/roast-chicken-peruvian_b_2728658.html

Thank you for taking time to share.

Left over ceviche fish cooked this morning to make breakfast sandwich. Bread roll was partially eaten by me last night (while reading eGullet of course) because I was hungry

And another gorgeous sunset.

Can't go to Peru without having Pollo ala Brasa! And can't beat 1/4 chicken special for about 3 dollars.

Mine arrived on Friday, just before we left for Lima. I held the box close but did not even have a chance to open it. Will start playing with it when we come back this weekend!

Ceviche at Punto Aziul. Appetizer Leche de Tigre for me. Small pieces of fish in spicy liquid. Large corn kernels on the side were very tasty, not sweet, nice chewy texture Full size ceviche for my husband. Pieces of fish were bigger. Most of it came home as leftovers. I drained marinade and keep it separate from the fish so it will not over cook. Very hot sauce and extra limes. Complimentary crunchy corn snack Chica Morada to drink

Went to Modern Art Museum in Barranco. Cool sculpture in the garden. Vending machine with soft drinks priced under one dollar. Fanta called my husband's name... Small outdoor cafe Quinoa and apple drink for me. I liked it. Slightly sweet but mostly savory. Got me thinking if I can use quinoa in gazpacho instead of bread.

I tried yellow garlic chives in Peking Gourmet restaurant in Falls Church, VA. It is a very popular local restaurant, the walls are lined with photos of famous people dining there. They are known for their ducks! Yellow chives are milder, think white and green asparagus. I would probably reduce the amount of chives slightly if you are using green vs yellow chives. http://www.pekinggourmet.com/menu/

I think the issue if you brine different proteins together, you should cook them to the safe temperature that is the highest for the proteins that you mix. In your case, you will have to cook pork to the temp that is safe for the chicken.

Nikkei experience tasting menu at Maido restaurant, #13 on world 50 best restaurants. http://www.maido.pe The obligatory pisco drinks View of the restaurant Few bites of raw fish Ceviche before Leche de Tigre addition Squid and sea snail dumpling Fish and octopus sausage that to my husband's delight tasted like chorizo Scallop and bonito nigiri Clam ceviche served with Leche de Tigre that was turned into frozen powder Sea bass Green rice tamale Cassava soba noodles served cold Seafood soup finished in percolator device Sea urchin rice. My favorite dish (although there was not a single bad dish). Dessert that looks like seafood Another dessert that looks like seafood

@BonVivant Thanks for your suggestions. I am about to post Nikkei tasting menu at Maido. I would not think about alpaca but now will try to find a steak. Tomorrow we do not have any food plans except for trying ceviches in different restaurants. are you doing food photography for living? Would love to see your work! And no hiking for us

I liked cui. It tasted somewhere between Peking duck and roasted pork. Will definitely eat it again. Not sure if I will specifically look for it on the menu. I eat meat and meat comes from the animals. Growing up in Russia we raised rabbits, chickens specifically for food. You knew exactly what was in your soup. I think that you are either an omnivore and eat meat/animals or become a vegetarian and eat none of it. I respect both approaches. What I find strange is when someone complains about hunting being inhumane while consuming 24 oz steak. I hooe not to come across as offensive, just trying to answer MelissaH question

Couple photos at the Wong supermarket. Good to know that gluten free situation is not limited to USA

Breakfast at Sanguceria. Pork sandwich with surprising but very tasty addition of sweet potato. Bread was shatteringly crisp, similar to bahn me roll. Purple corn drink and freshly blended juice.

Went Mercado Número Uno Surquillo. It was early and the place was nearly empty which was nice for taking photos.

I could totally eat this breakfast. @rarerollingobject you are my dream girl. I would chose you as my travel companion any day!