http://www.saltshaker.net/20080715/welcome-to-the-plateau Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20080715/welcome-to-the-plateau/comment-page-1#comment-198198 Tweets that mention Welcome to The Plateau -- Topsy.com Wed, 12 May 2010 16:50:10 +0000 http://www.saltshaker.net/?p=919#comment-198198 [...] This post was mentioned on Twitter by Dan Perlman. Dan Perlman said: @ejajo Here's a link to the way the chef who taught me how to make it makes it: http://bit.ly/afFCUB though the ravioli are "extra" [...] [...] This post was mentioned on Twitter by Dan Perlman. Dan Perlman said: @ejajo Here's a link to the way the chef who taught me how to make it makes it: http://bit.ly/afFCUB though the ravioli are "extra" [...]

]]> http://www.saltshaker.net/20080715/welcome-to-the-plateau/comment-page-1#comment-195494 SaltShaker » Blog Archive » Sardinia, Without Sardines Sun, 14 Mar 2010 12:48:11 +0000 http://www.saltshaker.net/?p=919#comment-195494 [...] only time I’ve ever tried pane frattau was at a little Sardinian spot here in BsAs. At the time, I assumed… well, actually, was told… that it was served the [...] [...] only time I’ve ever tried pane frattau was at a little Sardinian spot here in BsAs. At the time, I assumed… well, actually, was told… that it was served the [...]

]]> http://www.saltshaker.net/20080715/welcome-to-the-plateau/comment-page-1#comment-145157 dan Wed, 16 Jul 2008 13:12:20 +0000 http://www.saltshaker.net/?p=919#comment-145157 It's a combination of reasons, but the main one is simply local inflation - since the economic crash in 2001 prices have gone up an average of approximately 35% a year, pretty much across the board. As that starts to compound, it gets more and more noticeable. Part of the reason for that rate of inflation is simple "recovery" - one must remember that prior to the crash, Argentina, and Buenos Aires in particular, was one of the most expensive places to live on the planet; and part of it is (and this fits in neatly with my leadership history lesson the other day) a return to past economic policies like protectionism, high import and export taxes, and at base level, government corruption, all things that have occurred repeatedly before and led to one economic and/or political disaster after another. It’s a combination of reasons, but the main one is simply local inflation – since the economic crash in 2001 prices have gone up an average of approximately 35% a year, pretty much across the board. As that starts to compound, it gets more and more noticeable. Part of the reason for that rate of inflation is simple “recovery” – one must remember that prior to the crash, Argentina, and Buenos Aires in particular, was one of the most expensive places to live on the planet; and part of it is (and this fits in neatly with my leadership history lesson the other day) a return to past economic policies like protectionism, high import and export taxes, and at base level, government corruption, all things that have occurred repeatedly before and led to one economic and/or political disaster after another.

]]> http://www.saltshaker.net/20080715/welcome-to-the-plateau/comment-page-1#comment-144974 Ken Sternberg Wed, 16 Jul 2008 02:02:36 +0000 http://www.saltshaker.net/?p=919#comment-144974 This spot looks and sounds like a definite winner, Dan. Why are prices going up there? Is it the overall global economic situation or something more local to Argentina? This spot looks and sounds like a definite winner, Dan. Why are prices going up there? Is it the overall global economic situation or something more local to Argentina?

]]> http://www.saltshaker.net/20080715/welcome-to-the-plateau/comment-page-1#comment-144945 dan Tue, 15 Jul 2008 22:52:01 +0000 http://www.saltshaker.net/?p=919#comment-144945 Definitely on the cracker dry side to start, though by the time it soaked up some of the egg and the tomato sauce it was a bit softer. Definitely on the cracker dry side to start, though by the time it soaked up some of the egg and the tomato sauce it was a bit softer.

]]> http://www.saltshaker.net/20080715/welcome-to-the-plateau/comment-page-1#comment-144934 Marc Tue, 15 Jul 2008 21:44:30 +0000 http://www.saltshaker.net/?p=919#comment-144934 That ravioli dish looks really good! I can just imagine that egg oozing all over the place and getting soaked up by the bread. Was the pane carasau cracker dry or did it have a little bit of chew? Not that it matters, just never had it before. That ravioli dish looks really good! I can just imagine that egg oozing all over the place and getting soaked up by the bread. Was the pane carasau cracker dry or did it have a little bit of chew? Not that it matters, just never had it before.

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