Comments on: The Red House and Grey Potatoes http://www.saltshaker.net/20060315/the-red-house-and-grey-potatoes Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 25 Jul 2008 16:50:50 +0000 http://wordpress.org/?v=2.5.1 By: Pasa en Buenos Aires » Blog Archive » Menú porteño http://www.saltshaker.net/20060315/the-red-house-and-grey-potatoes#comment-8384 Pasa en Buenos Aires » Blog Archive » Menú porteño Mon, 11 Dec 2006 20:02:02 +0000 http://www.saltshaker.net/20060315/the-red-house-and-grey-potatoes#comment-8384 [...] [...] [...] [...]

]]> By: SaltShaker » Blog Archive » Flattery? http://www.saltshaker.net/20060315/the-red-house-and-grey-potatoes#comment-8374 SaltShaker » Blog Archive » Flattery? Mon, 11 Dec 2006 14:34:33 +0000 http://www.saltshaker.net/20060315/the-red-house-and-grey-potatoes#comment-8374 [...] Buenos Aires - I don’t know whether or not to be flattered. It started a few days ago when Technorati started showing up image links to my blog - all of a particular picture… a milanesa napolitana, and to my mind, not that interesting of one at that. All of them related back to the recent declaration by the local government of certain classic local dishes that are now claimed as part of Buenos Aires’ food heritage. I finally went and looked at the city’s blog (yes, the city has its own blog), and sure enough, there capping the post, was a non-linked, non-attributed, edited copy of my photo. I’d even like to think that someone in the city government regularly reads my blog - but it’s more likely, since this was an older photo, that someone lazy just did a google search for a photo and grabbed it. I don’t mind folks using my photos, after all, these are pretty much just large thumbnail versions of the original, and I’ve even provided the originals to some folks who wanted to use them for special events, but I do think a governmental entity, who uses one ought to attribute where they got it from (especially since my site is copyrighted for text and photos) - at least the folks who showed up on Technorati are linking to the original photo even if none of them attributed it to me, but then, who knows how many more places that photo has now appeared without the link. Not really a big deal, and wouldn’t have merited a run on paragraph like this if it wasn’t a government site. Really it’s just Monday morning and I have nothing else to say after a long weekend… [...] [...] Buenos Aires - I don’t know whether or not to be flattered. It started a few days ago when Technorati started showing up image links to my blog - all of a particular picture… a milanesa napolitana, and to my mind, not that interesting of one at that. All of them related back to the recent declaration by the local government of certain classic local dishes that are now claimed as part of Buenos Aires’ food heritage. I finally went and looked at the city’s blog (yes, the city has its own blog), and sure enough, there capping the post, was a non-linked, non-attributed, edited copy of my photo. I’d even like to think that someone in the city government regularly reads my blog - but it’s more likely, since this was an older photo, that someone lazy just did a google search for a photo and grabbed it. I don’t mind folks using my photos, after all, these are pretty much just large thumbnail versions of the original, and I’ve even provided the originals to some folks who wanted to use them for special events, but I do think a governmental entity, who uses one ought to attribute where they got it from (especially since my site is copyrighted for text and photos) - at least the folks who showed up on Technorati are linking to the original photo even if none of them attributed it to me, but then, who knows how many more places that photo has now appeared without the link. Not really a big deal, and wouldn’t have merited a run on paragraph like this if it wasn’t a government site. Really it’s just Monday morning and I have nothing else to say after a long weekend… [...]

]]> By: dan http://www.saltshaker.net/20060315/the-red-house-and-grey-potatoes#comment-293 dan Mon, 03 Apr 2006 16:06:28 +0000 http://www.saltshaker.net/20060315/the-red-house-and-grey-potatoes#comment-293 We've been back several times to Casa Roja, and after a week or so, they had the <em>queso de soja con huevo de pato</em> in place. Okay, sometimes language skills come into play on both sides of the menu. <em>Queso de soja</em>, or literally soy cheese, turns out to be a fancified name for simple tofu - soft style, not silken. <em>Huevo de pato</em> is what I'm used to seeing referred to as Thousand Year Egg - essentially eggs that have been coated in a mix of wood ash and charcoal, black tea, and lime, and then left to ferment in a cool, dark place for 3-4 months. So what did the dish turn out to be? A dinner plate, covered with an entire block of tofu - the sort of standard supermarket sized block, so roughly half a pound, diced into bite-sized pieces, topped with a couple of chopped up thousand year eggs, and the whole thing covered in soy sauce and minced scallion. Tasty for the first few bites, definitely more than one person wants to eat as an appetizer. I'd have cut the thing to about half the size or less, maybe serving it in a small bowl. Still, we've enjoyed virtually everything we've tried from the place, and continue to go, and order for delivery. We’ve been back several times to Casa Roja, and after a week or so, they had the queso de soja con huevo de pato in place. Okay, sometimes language skills come into play on both sides of the menu. Queso de soja, or literally soy cheese, turns out to be a fancified name for simple tofu - soft style, not silken. Huevo de pato is what I’m used to seeing referred to as Thousand Year Egg - essentially eggs that have been coated in a mix of wood ash and charcoal, black tea, and lime, and then left to ferment in a cool, dark place for 3-4 months.

So what did the dish turn out to be? A dinner plate, covered with an entire block of tofu - the sort of standard supermarket sized block, so roughly half a pound, diced into bite-sized pieces, topped with a couple of chopped up thousand year eggs, and the whole thing covered in soy sauce and minced scallion. Tasty for the first few bites, definitely more than one person wants to eat as an appetizer. I’d have cut the thing to about half the size or less, maybe serving it in a small bowl.

Still, we’ve enjoyed virtually everything we’ve tried from the place, and continue to go, and order for delivery.

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