Buenos Aires - Where to even begin? Last night, as many of you know, was “opening night” for our restaurante de puertas cerradas, our little in-home supper club. By all reports things went well, everyone seemed to enjoy themselves. It was great fun and energizing for me. I think Henry found that “restaurant work” was [...]
Buenos Aires - One would think that the “go-to” folk for Indian food in India would be the Indians (or, Hindus, as they’re referred to inaccurately here). After all, who better to open up restaurants serving cuisine of that region, knowing what’s what, and all the who, where, why, when, and how information you might [...]
Buenos Aires - As anyone who eats a lot of Chinese food knows, there’s a big difference in the “plating style” between most Chinese (and many other Asian cuisines) food, and most Western food. Chinese dishes tend towards food that’s already cut into bite-sized pieces, saving the need of a knife, making the use of [...]
Buenos Aires - de autor is the term used here for food which is creative, different, unique, special, outlandish, bizarre, un-pigeon-hole-able. Cuisine, like most things here, needs to have some sort of a label, so that folks know what to expect. But some chefs defy convention and create things from the heart, the gut, the [...]
Buenos Aires - Just received copies of the new issue of Passport magazine, in which an article I wrote a couple of months ago on some Buenos Aires dining recommendations appears. I’m always happy when things I write come out well! As always, the folks at Passport did a great job illustrating, even using one [...]
Buenos Aires - Ahhh Spam, that tasty treat, the state meat of Hawaii, the scourge of the inbox… I’ve been discovered - not just by you, my readers and friends, but by the world of spammers. And all I really know about is the inbox, because I have comments blocked from anyone who doesn’t register [...]
The world is a tragedy to those who feel, but a comedy to those who think.
- Horace Walpole
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"...it’s more a “homemade means you don’t have enough money for store-bought” thing, which seems to be a leftover credo for many of us forced to eat, say, a liverwurst sandwich made on mom’s homemade rye when our classmates were unwrapping a PB & J on Wonder Bread. Some of us, refugees from the convenience-in-a-can 1950s, learned early that store-bought was cool, and homemade was… well, HOMEMADE. Some of us, unfortunately, have never forgotten that lesson." - Baker's Banter
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