http://www.saltshaker.net/20051112/food-glorious-food 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 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. [...]

]]> http://www.saltshaker.net/20051112/food-glorious-food/comment-page-1#comment-925 SaltShaker » Blog Archive » Running of the Bulls Sat, 05 Aug 2006 13:43:18 +0000 http://www.saltshaker.net/20051112/food-glorious-food#comment-925 [...] This may not be the prettiest presentation in the world, but the flavors are fantastic. The trout is filleted and deboned (I’ve learned not to trust local fish markets in that regard - these were sold as “100% deboned”, it took me 20 minutes to pick the bones out of a half dozen fillets - I use a pair of needlenose pliers that I bought years ago specifically just for this purpose). Heat a cast iron pan very hot, put in a splash of olive oil, and when smoking hot, add the trout fillets, skin side down, to the pan. Immediately lay thinly sliced serrano ham over the fillets, while allowing the skin to crisp up a bit. Then stick the whole thing in a hot oven, to let the fat on the ham melt and baste the fish, and the fish cook through. Don’t overcook the fish! It’s easy to do. These won’t take more than 3-4 minutes in the oven to finish cooking. Top with a the romesco sauce, warmed. [...] [...] This may not be the prettiest presentation in the world, but the flavors are fantastic. The trout is filleted and deboned (I’ve learned not to trust local fish markets in that regard – these were sold as “100% deboned”, it took me 20 minutes to pick the bones out of a half dozen fillets – I use a pair of needlenose pliers that I bought years ago specifically just for this purpose). Heat a cast iron pan very hot, put in a splash of olive oil, and when smoking hot, add the trout fillets, skin side down, to the pan. Immediately lay thinly sliced serrano ham over the fillets, while allowing the skin to crisp up a bit. Then stick the whole thing in a hot oven, to let the fat on the ham melt and baste the fish, and the fish cook through. Don’t overcook the fish! It’s easy to do. These won’t take more than 3-4 minutes in the oven to finish cooking. Top with a the romesco sauce, warmed. [...]

]]> http://www.saltshaker.net/20051112/food-glorious-food/comment-page-1#comment-418 SaltShaker » Blog Archive » Take The “A” Train Wed, 17 May 2006 21:33:36 +0000 http://www.saltshaker.net/20051112/food-glorious-food#comment-418 [...] When you exit into the sunlight at Primera Junta, you find yourself along Avenida Rivadavia, one of the principal thoroughfares of the city. You also find yourself across the street from the hulking Mercado del Progreso a nearly block-square food market that dates back nearly 130 years. Inside, you won’t find the fancy spice and cheese shops of Feria Modelo Belgrano, but instead, shop after shop dedicated to fresh produce - much of which you won’t see anywhere else in the city (a huge box of raw olives to brine yourself - a mere 6 pesos per kilo), beef and other red meats, chicken, rabbit, fish, wine (one store with a huge display of various jug wines), and artesanal products like sausages and matambre. In fact, as you wander the corridors, it’s not unusual to come across a work table laid out with a local butcher hand preparing and rolling some of the best matambre you’ll ever taste, or stuffing meters and meters of fresh chorizos. While open to the public Monday through Saturday during the mornings (until 1:00) and then later in the afternoon from 5:00 - 10:00, the market is a private enclave of iconoclastic producers. I wasn’t in the space snapping photos more than two minutes before I was accosted by the market’s security. Luckily, they were delighted with my reasons for being there and taking photos, and a few smiles all around and suddenly stall owners were offering me samples and chatting about their products, and even demanding that I include their photos in my writeup! I’ll leave the rest of this as a photo essay. [...] [...] When you exit into the sunlight at Primera Junta, you find yourself along Avenida Rivadavia, one of the principal thoroughfares of the city. You also find yourself across the street from the hulking Mercado del Progreso a nearly block-square food market that dates back nearly 130 years. Inside, you won’t find the fancy spice and cheese shops of Feria Modelo Belgrano, but instead, shop after shop dedicated to fresh produce – much of which you won’t see anywhere else in the city (a huge box of raw olives to brine yourself – a mere 6 pesos per kilo), beef and other red meats, chicken, rabbit, fish, wine (one store with a huge display of various jug wines), and artesanal products like sausages and matambre. In fact, as you wander the corridors, it’s not unusual to come across a work table laid out with a local butcher hand preparing and rolling some of the best matambre you’ll ever taste, or stuffing meters and meters of fresh chorizos. While open to the public Monday through Saturday during the mornings (until 1:00) and then later in the afternoon from 5:00 – 10:00, the market is a private enclave of iconoclastic producers. I wasn’t in the space snapping photos more than two minutes before I was accosted by the market’s security. Luckily, they were delighted with my reasons for being there and taking photos, and a few smiles all around and suddenly stall owners were offering me samples and chatting about their products, and even demanding that I include their photos in my writeup! I’ll leave the rest of this as a photo essay. [...]

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