https://www.saltshaker.net/20051108/the-burbs Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 15 Dec 2025 15:52:41 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20051108/the-burbs#comment-233662 Sun, 19 Oct 2014 17:42:06 +0000 https://www.saltshaker.net/20051108/the-burbs#comment-233662 […] cartoneros in search of recyclables and […]

]]> https://www.saltshaker.net/20051108/the-burbs#comment-127927 Mon, 26 May 2008 13:51:55 +0000 https://www.saltshaker.net/20051108/the-burbs#comment-127927 […] – I have been to this small suburb north of the city once before – it was evening, we were there for another purpose, and I didn’t get a chance to see much of […]

]]> https://www.saltshaker.net/20051108/the-burbs#comment-411 Sun, 14 May 2006 14:43:58 +0000 https://www.saltshaker.net/20051108/the-burbs#comment-411 […] Buenos Aires – It began innocently enough, with an e-mail, as things often do these days. It was a few days after my announcement about opening up Casa SaltShaker for dinners. I’d met Alberto in November when I took him up on a free tour he was offering. We’ve kept in touch, so receiving an e-mail from him was not completely out of the ordinary. A two week conversation ensued, excerpted below: Alberto: I have been discussing the possibility of having dinner at your place with three Americans who are coming in a couple of weeks. The Americans have chosen you over MAAT, which was another alternative I gave them. The Americans are hunters. If they bring “perdices”, do you think you could cook them? I would like to approve the menu. Would that be possible?” […]

]]> https://www.saltshaker.net/20051108/the-burbs#comment-272 Tue, 21 Mar 2006 12:57:19 +0000 https://www.saltshaker.net/20051108/the-burbs#comment-272 […] Last night we were guests of a friend in visiting from Canada, whom I met back on a little suburban jaunt to “experience” the cartonero train. Instead of splurging on elvers, we started off with a plate of delicious cured boquerones, small fillets of anchovies, here cured in salt until just slightly chewy, and then marinated in olive oil, garlic, and parsley. We also, despite it not being Basque, just had to have a plate of our favorite jamón serrano, thinly sliced and draped on another plate for sharing. We also ordered a bottle of a quite interesting and very good 2003 Clos du Moulin Cabernet Sauvignon – Pinot Noir from Bodegas Chandon in Mendoza. That’s not a common blend of grapes, so it was intriguing, and I was quite pleased with the choice. […]

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