https://www.saltshaker.net/20061010/first-rank Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 29 Jan 2023 12:17:26 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20061010/first-rank#comment-229781 Wed, 30 Jul 2014 12:07:27 +0000 https://www.saltshaker.net/20061010/first-rank#comment-229781 […] come out well, but you’ve seen it before. The biggest difference is that, having gone back to the restaurant where I got the idea, I’ve added in some cracked coriander and fennel seed along with the black […]

]]> https://www.saltshaker.net/20061010/first-rank#comment-212767 Thu, 14 Jun 2012 14:22:25 +0000 https://www.saltshaker.net/20061010/first-rank#comment-212767 […] of an experiment. You may remember we’ve served up my take on a dish that I’d had at a local restaurant of honey and spice sweetbreads over sweet potatoes and fennel. This is more just a bit of a change […]

]]> https://www.saltshaker.net/20061010/first-rank#comment-194381 Wed, 17 Feb 2010 16:07:47 +0000 https://www.saltshaker.net/20061010/first-rank#comment-194381 […] Though technically, the far end of Pueyrredón is at Av. Alcorta, around the 2600 mark, that last block between Alcorta and Libertador is little more than traffic islands. The Fine Arts Museum is off to one side, but not on this avenue, so I leave it aside. The first building one truly encounters is at 2501, the Buenos Aires Design Center, a shopping mall for all things home related, be they furniture, door locks, bathroom fixtures, or artwork for the walls. Also home to several restaurants that include Hard Rock Cafe, a branch of Tucson, Go Sushi and Primafila. […]

]]> https://www.saltshaker.net/20061010/first-rank#comment-7958 Fri, 01 Dec 2006 12:35:11 +0000 https://www.saltshaker.net/20061010/first-rank#comment-7958 […] Now, let me start with the one dish I did kind of like. You might remember my discussion of one of my favorite cheeses, burrata. Here, the burrata was served in a nice ball, cut open to reveal its oozing interior, and accompanied by a small sort of vegetable cake and a roasted half tomato. It was good, well, the cheese and tomato were – the vegetable thingie was like sweet carrot cake. One of our dining companions assured us that the morcilla sausage, several large cylinders set in the midst of some greens was good, though accompanied by a sauce which she seemed to ignore. The “thai salad”, while packed with interesting greens and shrimp, and beautifully presented, was doused in what may as well have been dulce de leche. Our waiter explained to us that “thai food is all covered in caramel, that’s the style”. Umm, no… it’s not. Yes, there’s some sugar used in it, often caramelized, but it needs the fish sauce (of which little was present) and the spicy chilies (of which none were present) to balance it. […]

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