http://www.saltshaker.net/20051112/food-glorious-food Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20051112/food-glorious-food/comment-page-1#comment-179079 shakira ledard Fri, 27 Feb 2009 16:20:35 +0000 http://www.saltshaker.net/20051112/food-glorious-food#comment-179079 Thank you soooo much for the info on the Italian market in Buenos Aires!!! I am a foodie as well and didn't know where to go for my specialty items as I am throwing a dinner party this evening! Well I am off to the market!!! Thank you soooo much for the info on the Italian market in Buenos Aires!!! I am a foodie as well and didn’t know where to go for my specialty items as I am throwing a dinner party this evening! Well I am off to the market!!!

]]> http://www.saltshaker.net/20051112/food-glorious-food/comment-page-1#comment-169184 SaltShaker » Blog Archive » Under the Big Top Wed, 17 Sep 2008 13:49:42 +0000 http://www.saltshaker.net/20051112/food-glorious-food#comment-169184 [...] less variety of product, despite far more quantity, than what I can find at Mercado del Progreso or Feria Modelo Belgrano. You will potentially save money, if you have a way to cart stuff back in quantity. For the most [...] [...] less variety of product, despite far more quantity, than what I can find at Mercado del Progreso or Feria Modelo Belgrano. You will potentially save money, if you have a way to cart stuff back in quantity. For the most [...]

]]> http://www.saltshaker.net/20051112/food-glorious-food/comment-page-1#comment-147189 SaltShaker » Blog Archive » The Supremes - Take 1 Tue, 22 Jul 2008 14:15:53 +0000 http://www.saltshaker.net/20051112/food-glorious-food#comment-147189 [...] with nothing of great note, though the upper floor of the center is home to the Recoleta branch of Valenti, a gourmet provider of cheeses, cured meats, and similar sorts of things. There’s also a [...] [...] with nothing of great note, though the upper floor of the center is home to the Recoleta branch of Valenti, a gourmet provider of cheeses, cured meats, and similar sorts of things. There’s also a [...]

]]> http://www.saltshaker.net/20051112/food-glorious-food/comment-page-1#comment-65200 SaltShaker » Blog Archive » The Running of the Bills Wed, 29 Aug 2007 19:14:43 +0000 http://www.saltshaker.net/20051112/food-glorious-food#comment-65200 [...] garlic, and parsley. We also, despite it not being Basque, just had to have a plate of our favorite jamón serrano, thinly sliced and draped on another plate for sharing. We also ordered a bottle of a quite [...] [...] garlic, and parsley. We also, despite it not being Basque, just had to have a plate of our favorite jamón serrano, thinly sliced and draped on another plate for sharing. We also ordered a bottle of a quite [...]

]]> http://www.saltshaker.net/20051112/food-glorious-food/comment-page-1#comment-30627 SaltShaker » Blog Archive » First Stabs Fri, 20 Apr 2007 13:25:54 +0000 http://www.saltshaker.net/20051112/food-glorious-food#comment-30627 [...] it was all the thing in New York at the time. There wasn’t alot to change, I actually love jamón serrano served up this way and have prepared it many times. I vaguely recall that the idea came from some [...] [...] it was all the thing in New York at the time. There wasn’t alot to change, I actually love jamón serrano served up this way and have prepared it many times. I vaguely recall that the idea came from some [...]

]]> http://www.saltshaker.net/20051112/food-glorious-food/comment-page-1#comment-3188 SaltShaker » Blog Archive » Squash Curry Thu, 12 Oct 2006 11:30:38 +0000 http://www.saltshaker.net/20051112/food-glorious-food#comment-3188 [...] As it happened, I had a bag of beautiful red lentils that I’d picked up on a recent trip out to Casa Polti, a great source of various spices, herbs, grains, and the like. They’d just been so pretty I couldn’t resist getting some. So when I saw “red lentils” in the title… I thought… well… a shame there’s no acorn squash in the house. But the corner market had some nice ripe butternut squash (here called zapallo coreano, or Korean squash), and that makes a decent substitute. I pretty much followed the recipe as presented, other than the squash substitution and I had yellow bell peppers rather than red. [...] [...] As it happened, I had a bag of beautiful red lentils that I’d picked up on a recent trip out to Casa Polti, a great source of various spices, herbs, grains, and the like. They’d just been so pretty I couldn’t resist getting some. So when I saw “red lentils” in the title… I thought… well… a shame there’s no acorn squash in the house. But the corner market had some nice ripe butternut squash (here called zapallo coreano, or Korean squash), and that makes a decent substitute. I pretty much followed the recipe as presented, other than the squash substitution and I had yellow bell peppers rather than red. [...]

]]>