A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
“Here lies Raffaello who, when alive, Nature was afraid to be won by him, when he died, she wanted to die herself.” – Pietro Bembo, 16th century Italian cardinal and scholar – Inscription on the tomb of Raffaelo Sanzio, Italian artist more commonly just known as Rafael Buenos Aires – There were two influences on… Read More Green Italian
A man said to an interpreter of dreams: “I dreamed that I was making eggplant casserole from the dung of a camel. What does this mean?” The dream interpreter answered: “Give me two gold coins first, and then I will tell you the meaning of it.” The man replied, “If I had two gold coins,… Read More It Was All About the Eggplant
“The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop’s condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold pressed, a chemical free process that involves only pressure, which produces a natural level of… Read More Extra Virgin Olives?
“I suggest preparing a nice dinner that is loaded with her favorite foods, wine, desserts, etc., especially if it is just the two of you and there are no kids to worry about. Most men really mess this up. Can you believe that one of our employees actually received an air freshener, because it was… Read More Love is in the Air
“King Ferdinand and Queen Isabella, by the grace of God, King and Queen of Castile, Leon, Aragon, Sicily, Granada, Toledo, Valencia, Galicia, the Balearic Islands, Seville, Sardinia, Cordoba, Corsica, Murcia, Jaen, of the Algarve, Algeciras, Gibraltar, and of the Canary Islands, count and countess of Barcelona and lords of Biscay and Molina, dukes of Athens… Read More The Edict
Scoville’s original method for testing hotness was called the Scoville Organoleptic Test, which he developed in 1912. As originally devised, a solution of the pepper extract is diluted in sugar water until the “heat” is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville… Read More Heat
“What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen. – Alice B. Toklas Buenos Aires – I’ve been promising on and off since our trip to Perú that I’d share a step-by-step how-to for ají de… Read More Ají de Gallina
Pakistani cuisine is as diverse as it’s people. Most of Pakistani cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule in South Asia, which got ‘Indianized’ due to the greater usage of spices; this is specially true for Pakistani Punjabis, Sindhis and Muhajirs (also Muslims in India); whereas Pakistani Pashtuns and Baluchese have retained their… Read More Land of the Pure