Comments on: Hunger Killer http://www.saltshaker.net/20060325/hunger-killer Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 07 Jul 2008 15:18:43 +0000 http://wordpress.org/?v=2.5.1 By: SaltShaker » Blog Archive » The Rolling Pin http://www.saltshaker.net/20060325/hunger-killer#comment-387 SaltShaker » Blog Archive » The Rolling Pin Sat, 29 Apr 2006 14:26:45 +0000 http://www.saltshaker.net/20060325/hunger-killer#comment-387 [...] Start off with a platter of mixed antipasto, with a standard but oh so good assortment of roasted and preserved vegetables, boconcini, and olives; or maybe a platter of classic Italian sausages and cured meats. Don’t even consider passing up a plate of the Cima a la Genovese (in Italian, Cimma alla Genovese), a classic Ligurian dish of breast of veal stuffed with a variety of vegetables, poached, sliced, and served at room temperature with top quality olive oil to drizzle over it. No doubt this is the dish that inspired the local matambre that porteños happily eat, as often as possible. The owners of Il Matterello, by the way came from Genoa in Liguria and Molino in Emilia-Romagna, and traditional dishes from each place grace the menu. [...] [...] Start off with a platter of mixed antipasto, with a standard but oh so good assortment of roasted and preserved vegetables, boconcini, and olives; or maybe a platter of classic Italian sausages and cured meats. Don’t even consider passing up a plate of the Cima a la Genovese (in Italian, Cimma alla Genovese), a classic Ligurian dish of breast of veal stuffed with a variety of vegetables, poached, sliced, and served at room temperature with top quality olive oil to drizzle over it. No doubt this is the dish that inspired the local matambre that porteños happily eat, as often as possible. The owners of Il Matterello, by the way came from Genoa in Liguria and Molino in Emilia-Romagna, and traditional dishes from each place grace the menu. [...]

]]> By: asadoarg http://www.saltshaker.net/20060325/hunger-killer#comment-280 asadoarg Sat, 25 Mar 2006 23:37:02 +0000 http://www.saltshaker.net/20060325/hunger-killer#comment-280 I tried to make matambre three times and that was the end of it, well maybe not ; I'm going to win this battle some day! Probably "the" most stressful dish I've tried to prepare; especially when trying to use intact hard boiled eggs. Tasted ok if you consider separated curled pieces of meat and a side dish of stuffing after slicing to be ok. Maybe I should fabricate a press like some people use to make sure the sucker is packed. I've heard that some people soak the meat in milk the night before to make it more tender. I tried to make matambre three times and that was the end of it, well maybe not ; I’m going to win this battle some day! Probably “the” most stressful dish I’ve tried to prepare; especially when trying to use intact hard boiled eggs. Tasted ok if you consider separated curled pieces of meat and a side dish of stuffing after slicing to be ok. Maybe I should fabricate a press like some people use to make sure the sucker is packed.

I’ve heard that some people soak the meat in milk the night before to make it more tender.

]]> By: Yamila http://www.saltshaker.net/20060325/hunger-killer#comment-279 Yamila Sat, 25 Mar 2006 17:19:34 +0000 http://www.saltshaker.net/20060325/hunger-killer#comment-279 Matambre is good, Jas my boyfriend loves it with slices queso de maquina and aceitunas verdas con mayonesa. Your blog looks great, I like to see what others think about Argentinian food and going out in Buenos Aires. Matambre is good, Jas my boyfriend loves it with slices queso de maquina and aceitunas verdas con mayonesa. Your blog looks great, I like to see what others think about Argentinian food and going out in Buenos Aires.

]]> By: dan http://www.saltshaker.net/20060325/hunger-killer#comment-277 dan Sat, 25 Mar 2006 14:41:22 +0000 http://www.saltshaker.net/20060325/hunger-killer#comment-277 Made a second sandwich today but added sliced tomatoes and used green olive tapenade instead of mustard. Even yummier! Made a second sandwich today but added sliced tomatoes and used green olive tapenade instead of mustard. Even yummier!

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