Stuff unrelated to food, wine & spirits that I just feel like posting.
The second half, and second dish, of the Calabria episode of Stanley Tucci’s Searching for Italy. In the previous post, I covered the sweet red onion spaghetti he waxed poetic about. In this one, we get fishy, with Spaghetti con pesce spada, or, spaghetti with swordfish. Not an easy fish to find here in Buenos Aires. As I… Read More Tucci #7b
I haven’t forgotten my Tucci series. Nor any of the series – like The Bread & Soup Project, or the L-Word Project, or getting to every Peruvian restaurant in the city, or, all the pizzerias, or shawarma, or… there are just too many of them, and as you may have noticed, I’m currently very devoted… Read More Tucci #7a
The lunch group I put together, The Roving Ravenous Horde, a few years back still exists (the starting point was here). It’s morphed a bit. About six months back the core group of us sort of took a look at things and felt it had gotten a bit unwieldy. I might have been the driving force… Read More The Horde Still Rides
I’ve been mulling this over for about a week now, trying to decide how to approach it. The situation, recently, we had a guest who attended. Though not definitively ill, she was sweating a lot and appeared a bit pale. But she said she was fine. Next day, however, she sent me an email letting… Read More Please. Think.
I’ve been informed by my other half that I need to go back to my various wandering day trips and stop spending so much time at home. A vestige of the last two pandemic years. And, I have missed doing those, it’s just not been easy to motivate myself to get back into them. But,… Read More A Day in Lanús
It’s a pasta dish that’s probably as contentious as putting pineapple on pizza. It’s a guilty pleasure for even the naysayers, who probably eat it with a large napkin draped over their head to hide their faces from God as they indulge in crunching ortolans. It’s an “Italian pasta” that, for the most part, you… Read More Is Alfredo “Real”?
A bodegón is a classic institution of local gastronomy. It’s an interesting word in that its original meaning is a “still life”, as in a painting of domestic objects, usually food related, captured in time. At some point in the mid 19th century it came to refer to a particular type of tavern. While there are no… Read More Old School Specials
A small group this time. We started at six confirmed, but two informed me near last minute that they needed a vegetarian menu. I don’t know what it is, but more and more, over the last few months, we have people who reserve, answering “No” to our question of “Any food allergies or dietary restrictions?”… Read More 2022 Menu #18