Asado Argentina

• Site Issues: Why Are You Republishing Old Stuff? 12 years ago Just a note to anyone wondering why old posts are appearing as new and some posts are missing: The site has had some issues with the database and about 20 posts were dropped. Luckily the majority of those were in categories not really relevant to the main focus of the site but I do want […]
• Parsley-Garlic Chimichurri Recipe 12 years ago When it comes to a simple parsley-garlic chimichurri, I’ll usually chop up a large bunch of parsley, mince some garlic, sprinkle salt and pepper, and then mix all of that with oil, vinegar, and water. The amount of garlic cloves may vary as well as the ratio of liquids–sometimes I leave out...
• Provoletera Plate: For Gooey Morsels Of Provoleta (or any other cheese) 12 years ago Here is a tip. If you spot an unfamiliar object, just make assumptions about its purpose. Do not allow curiosity to get the better of you. There is no need to dig deeper by searching for a label or, say, seeking out someone more knowledgeable. When finally stumbling upon its true purpose, you can...
• Homemade Casancrem - Queso Blanco - Queso Crema 13 years ago Anyone who has spent considerable time in Argentina, preparing their own meals or dining at modern restaurants, has probably come across queso blanco (white cheese) or, as some may refer to it, queso crema (cream cheese) during their stay. Before I go further with this, hold on second. I may be...
• Mellowing The Onions 13 years ago Often when we judge the traditional authenticity of a cuisine or recipe, we look at what ingredients are used and generally, how the dishes are prepared. What many of us may tend to ignore, or perhaps fail to seek out, are the personal touches or traditions that give an additional boost of...

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