Comments on: You Takes Your Chances http://www.saltshaker.net/20060810/you-takes-your-chances Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 20 Nov 2008 10:56:19 +0000 http://wordpress.org/?v=2.6.2 By: dan http://www.saltshaker.net/20060810/you-takes-your-chances#comment-1217 dan Wed, 16 Aug 2006 22:50:48 +0000 http://www.saltshaker.net/20060810/you-takes-your-chances#comment-1217 I can give you lists of them here - El Trapiche, Parilla Peña, El Yugo, Pichi Huasi - all of which are not at all touristy, all of which do great steaks, and all of which trim their entraña. I don't, by the way, mind a bit of thin "silverskin" as it's called in the U.S., on it, but this was a thick, tough membrane that was near impenetrable - however, once I figured out how to insert a sharp knife underneath it, I was able to separate it from the steak. But then, to each his or her own! After all, there are parrillas out there that still cook steaks, what's it called "a la cuero"? - still attached to the cowskin. Being follic-ly challenged myself, I decline to eat anything that has more hair than I do. I can give you lists of them here - El Trapiche, Parilla Peña, El Yugo, Pichi Huasi - all of which are not at all touristy, all of which do great steaks, and all of which trim their entraña. I don’t, by the way, mind a bit of thin “silverskin” as it’s called in the U.S., on it, but this was a thick, tough membrane that was near impenetrable - however, once I figured out how to insert a sharp knife underneath it, I was able to separate it from the steak. But then, to each his or her own! After all, there are parrillas out there that still cook steaks, what’s it called “a la cuero”? - still attached to the cowskin. Being follic-ly challenged myself, I decline to eat anything that has more hair than I do.

]]> By: asadoarg http://www.saltshaker.net/20060810/you-takes-your-chances#comment-1216 asadoarg Wed, 16 Aug 2006 20:38:50 +0000 http://www.saltshaker.net/20060810/you-takes-your-chances#comment-1216 Nice provoleta! I'll buy you a lunch, dinner, beer, wine or whatever if you can find a place that trims entraña. Tourist-trap restaurants excluded. Chewy and takes at least 30 rapid cuts in order to break a piece free, and hopefully when that happens it isn't launched into your lap, but I think it grows on you after a while. Plus I don't think there is anything else on this planet that can keep the juices sealed on a steak. Nice provoleta!

I’ll buy you a lunch, dinner, beer, wine or whatever if you can find a place that trims entraña. Tourist-trap restaurants excluded. Chewy and takes at least 30 rapid cuts in order to break a piece free, and hopefully when that happens it isn’t launched into your lap, but I think it grows on you after a while. Plus I don’t think there is anything else on this planet that can keep the juices sealed on a steak.

]]> By: Paz http://www.saltshaker.net/20060810/you-takes-your-chances#comment-1191 Paz Fri, 11 Aug 2006 18:25:00 +0000 http://www.saltshaker.net/20060810/you-takes-your-chances#comment-1191 It's good to explore. One can miss out on the best of things when listening to rumors and incomplete stories about places and not daring to venture out of their comfort level. Food looks good. That building is reminiscent of the NYC Flatiron building. Cool! ;-) Paz It’s good to explore. One can miss out on the best of things when listening to rumors and incomplete stories about places and not daring to venture out of their comfort level.

Food looks good.

That building is reminiscent of the NYC Flatiron building. Cool! ;-)

Paz

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