Comments on: Locro Revisited http://www.saltshaker.net/20050804/locro-revisited Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 17 Mar 2010 21:39:16 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: dan http://www.saltshaker.net/20050804/locro-revisited/comment-page-1#comment-187638 dan Tue, 16 Jun 2009 11:45:51 +0000 http://www.saltshaker.net/20050804/locro-revisited#comment-187638 I spotted it early this morning, glad you enjoyed the recipe! I spotted it early this morning, glad you enjoyed the recipe!

]]> By: Katie http://www.saltshaker.net/20050804/locro-revisited/comment-page-1#comment-187617 Katie Tue, 16 Jun 2009 03:45:00 +0000 http://www.saltshaker.net/20050804/locro-revisited#comment-187617 I wrote a blog entry about the locro, Dan. You can take a look at it here: http://seashellsandsunflowers.blogspot.com/2009/06/recipe-file-argentine-locro.html Of course, I gave you credit for your delicious recipe and a link back to your blog. It turned out great. Thanks again! I wrote a blog entry about the locro, Dan. You can take a look at it here: http://seashellsandsunflowers.blogspot.com/2009/06/recipe-file-argentine-locro.html Of course, I gave you credit for your delicious recipe and a link back to your blog.

It turned out great. Thanks again!

]]> By: dan http://www.saltshaker.net/20050804/locro-revisited/comment-page-1#comment-187499 dan Mon, 15 Jun 2009 01:32:41 +0000 http://www.saltshaker.net/20050804/locro-revisited#comment-187499 I'm looking forward to hearing/reading how it turned out! I’m looking forward to hearing/reading how it turned out!

]]> By: Katie http://www.saltshaker.net/20050804/locro-revisited/comment-page-1#comment-187485 Katie Sun, 14 Jun 2009 19:11:11 +0000 http://www.saltshaker.net/20050804/locro-revisited#comment-187485 Thanks, Dan. I found osso buco without any trouble and it was inexpensive. I'm looking forward to making the locro tomorrow! Thanks, Dan. I found osso buco without any trouble and it was inexpensive. I’m looking forward to making the locro tomorrow!

]]> By: dan http://www.saltshaker.net/20050804/locro-revisited/comment-page-1#comment-187426 dan Sun, 14 Jun 2009 03:30:22 +0000 http://www.saltshaker.net/20050804/locro-revisited#comment-187426 Any kind of beef cut that's made for long-term cooking, though you'll probably find most supermercados have oso-buco. But, paleta (shoulder), cuadril (rump - makes a great stew cut), even ojo de bife (rib-eye) - best if you can get something with some bones, as they add flavor - or just see if in addition to whatever cut of meat you can buy a bag of bones from the butcher to add flavor to the stew. Any kind of beef cut that’s made for long-term cooking, though you’ll probably find most supermercados have oso-buco. But, paleta (shoulder), cuadril (rump – makes a great stew cut), even ojo de bife (rib-eye) – best if you can get something with some bones, as they add flavor – or just see if in addition to whatever cut of meat you can buy a bag of bones from the butcher to add flavor to the stew.

]]> By: Katie http://www.saltshaker.net/20050804/locro-revisited/comment-page-1#comment-187413 Katie Sat, 13 Jun 2009 21:54:11 +0000 http://www.saltshaker.net/20050804/locro-revisited#comment-187413 Hi Dan, I'd like to make this recipe for Día de la Bandera, but I'm concerned about the availability and/or price of osso buco. What specific cuts of meat can you suggest as a substitute (name in Spanish would be helpful)? Hi Dan,

I’d like to make this recipe for Día de la Bandera, but I’m concerned about the availability and/or price of osso buco. What specific cuts of meat can you suggest as a substitute (name in Spanish would be helpful)?

]]> By: SaltShaker » Blog Archive » From Argentina with Spice http://www.saltshaker.net/20050804/locro-revisited/comment-page-1#comment-176878 SaltShaker » Blog Archive » From Argentina with Spice Sat, 03 Jan 2009 14:12:44 +0000 http://www.saltshaker.net/20050804/locro-revisited#comment-176878 [...] locro is a popular stew here, something I’ve talked about many times and even presented my own recipe for. There are also vegetable and fish versions of the stew, though not nearly as popular. Still, [...] [...] locro is a popular stew here, something I’ve talked about many times and even presented my own recipe for. There are also vegetable and fish versions of the stew, though not nearly as popular. Still, [...]

]]> By: SaltShaker » Blog Archive » The Nation Recommends… http://www.saltshaker.net/20050804/locro-revisited/comment-page-1#comment-70 SaltShaker » Blog Archive » The Nation Recommends… Sat, 19 Nov 2005 12:38:46 +0000 http://www.saltshaker.net/20050804/locro-revisited#comment-70 [...] Even more interesting was the locro, the ubiquitous corn and pumpkin based stew of the Andes. Hands down this is the best locro I’ve had in Buenos Aires (including my own, found at the link above). It was chockful of hominy and lima beans, a variety of different sausages, bacon, and roasted beef and topped with a thick tomato-green onion salsa that was spicy and delicious; and the whole dish was spiked with a touch of vinegar that added a whole new dimension to it. I ordered a side of fainá, a thick, chickpea flour pancake that is served in wedges. This could have used a touch of salt, but that was easy enough to rectify. All around - yum! I wish I’d had enough room to try some of the dessert empanadas, something I don’t often see, that included a version filled with chayote squash, one of my favorite vegetables. Oh wait… they deliver… and after all, we North Americans are addicted to delivery… (This from a newspaper in a culture where anything and everything can be and is delivered!) [...] [...] Even more interesting was the locro, the ubiquitous corn and pumpkin based stew of the Andes. Hands down this is the best locro I’ve had in Buenos Aires (including my own, found at the link above). It was chockful of hominy and lima beans, a variety of different sausages, bacon, and roasted beef and topped with a thick tomato-green onion salsa that was spicy and delicious; and the whole dish was spiked with a touch of vinegar that added a whole new dimension to it. I ordered a side of fainá, a thick, chickpea flour pancake that is served in wedges. This could have used a touch of salt, but that was easy enough to rectify. All around – yum! I wish I’d had enough room to try some of the dessert empanadas, something I don’t often see, that included a version filled with chayote squash, one of my favorite vegetables. Oh wait… they deliver… and after all, we North Americans are addicted to delivery… (This from a newspaper in a culture where anything and everything can be and is delivered!) [...]

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