A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Just because someone is dead does not mean they have changed!” – Bette Davis, when it was suggested she not speak ill of the dead Buenos Aires – I may continue on this trend of centennial birthdays, more or less – we had so much fun with Carmen Miranda’s 99th and Anna Magnani’s 100th, that… Read More Bette Davis Ayes
“A highbrow is the kind of person who looks at a sausage and thinks of Picasso.” – Alan Patrick Herbert, Novelist Buenos Aires – I decline to enter the debate, and yes, there is a debate – well, more like hotly contested opinions – as to what constitutes a true merguez sausage. Given that merguez… Read More In Merguez Waters
Three faces wears the doctor: When first sought, An angel’s and a god’s the cure half-wrought; But when, the cure complete he seeks his fee, The devil looks less terrible than he. – Unknown (quoted in Bartlett’s Familiar Quotations) Buenos Aires – A few weeks back I ran a post about my sausage making and… Read More The Cure
“Vegetarian has long been used as the human equivalent of herbivore, which — along with carnivore — has traditionally been applied to nonhuman animals, for the good reason that vorare means not simply ‘eat’ but ‘eat like a wild animal’ (hence devour). The ending -arian generally denotes a conscious adherence, in contrast to the genetic… Read More The League of Extraordinary Beans
The egg standing myth was born with an article penned by Annalee Jacoby in the March 19, 1945 issue of Life magazine. Ms. Jacoby was on assignment in China at that time, when she witnessed a peculiar Chinese ritual. In China, the first day of spring is called Li Chun, and they reckon it to… Read More Alban Elfed
To choose doubt as a philosophy of life is akin to choosing immobility as a means of transportation.” – from Life of Pi Buenos Aires – I do seem to be falling behind on the dinner posts… hmm… well, I’ll try to get caught back up. Here we are a week after Pi Day, which,… Read More 3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510…
“I was the main complainer about not having my favorite dishes, and then someone suggested that I open my own restaurant.” – Gary Edwards, Owner, Sister Sue’s, Asbury Park Buenos Aires – Maybe it’s just me, but it seems that while Casa S is getting busier and busier, especially with private events, that I spend… Read More Playing Favorites
“There’s a thousand little things that go into making a great-tasting sausage, … It’s just attention to detail, every darn one.” – Ralph Stayer, President, Johnsonville Foods Buenos Aires – One of the cool things about being in a sort of multi-tasking lifestyle these days, i.e., I don’t have one job that I go to… Read More Filled and Tied