Comments on: My First Official Ceviche https://www.saltshaker.net/20060416/my-first-official-ceviche Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 04 Jul 2019 22:07:50 +0000 hourly 1 https://wordpress.org/?v=7.1 By: dan https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-264119 Thu, 04 Jul 2019 22:07:50 +0000 https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-264119 In reply to Les Dell.

Though Lee’s was great, there are definitely better! It’s big plus is opening early.

]]> By: Les Dell https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-264117 Thu, 04 Jul 2019 17:33:00 +0000 https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-264117 Well, I figured if anyone would have it it would be you!
I was looking for the sauce that I really enjoyed here:https://www.lasbrasasdecatur.com/lunch.html
when we lived in Atlanta.

I saw your asian excursion blog, I didn’t know those OTP places but yeah, Lee’s Bakery is the best! The cool thing is you can buy just the bread if you are doing sandwiches at home.
Across the street, in a little strip mall there is The Havana Sandwich Shop best legit cuban food there.

]]> By: Trying Times in the Peruvian Kitchen https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-256007 Thu, 29 Dec 2016 11:25:50 +0000 https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-256007 […] placed on a plate with a couple of slices of rocoto pepper, and served. I mixed up a batch of ají de huacatay to drizzle on as a hot sauce. It’s got that really interesting flavor from the huacatay herb […]

]]> By: SaltShaker » Blog Archive » Passion… Fruit… https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-108671 Tue, 15 Apr 2008 14:04:03 +0000 https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-108671 […] but delicious empanadas made with homemade ricotta, loganiza sausage, and dried plums, and an ají de huacatay for dipping, pan-seared thick-cut pork chops, mashed yuca root with roasted garlic, and a salsa […]

]]> By: SaltShaker » Blog Archive » Llajwa - Weekend Herb Blogging https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-7753 Sun, 26 Nov 2006 20:36:59 +0000 https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-7753 […] Huacatay is referred to by some as Amazon Black Mint, and it has a pungent aroma, sort of a like spearmint; and others insist that it is a variety of the Mexican herb epazote – it doesn’t look at all like the epazote I used to get in New York at the Mexican markets, which had longer, arrowhead shaped jagged leaves, and it has a much more intense flavor. Other names for this are Chiquilla, Chinchilla, and Zuico. I’ve seen both the scientific name Tagetes minuta, and also Pazote chenopodium ambrosioides, which between them come back to a variety of different English names, including muster John Henry, Stinking Roger, Mexican Marigold, Hedionda Grass, Sagrada Grass, and Tall Khaki Weed. Searching for various photos online, some of these look the similar, some don’t. Such is the world of plant names, however I’m leaning more towards the non-epazote camp and something in the mint-ish world. [Edit: further research says that the non-epazote/tagetes minuta camp is the correct one.] It is a common ingredient in Peruvian cooking especially, and is the key herb in both ají de huacatay (not surprising), a spicy hot sauce from the Arequipa area, and in the sauce for ocopa, one of my favorite potato dishes. […]

]]> By: Paz https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-360 Tue, 18 Apr 2006 14:41:47 +0000 https://www.saltshaker.net/20060416/my-first-official-ceviche#comment-360 Good going!

Paz

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