S American Asado - wines & dinner

[Peter Creasey]

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. . . . Pete

 

[Sharon Bowman]

Oswaldo special!

 

[Peter Creasey]

Can't wait!

. . . . Pete

 

[Oswaldo Costa]

Countless things that have been developed so as to create value or profit have greatly benefited the population. This is not one of them. Here in the nation's capital, Buenos Aires, we seldom pair moqueca with acidulated Andean industrial swill.

 

[Jeff Grossman]

Love me that soup bowl!

 

[Zachary Ross]

Oswaldo, the decision to pair acidulated Andean swill with moqueco garnered some discussion but the general consensus seemed to be approving.

 

[kirk wallace]

By knowledgable persons.

 

[Bill Lundstrom]

broiled avacado? why?

 

[Oswaldo Costa]

originally posted by Zachary Ross:
Oswaldo, the decision to pair acidulated Andean swill with moqueca garnered some discussion but the general consensus seemed to be approving.

originally posted by kirk wallace:
By knowledgable persons.

Brilliant.

 

[MarkS]

originally posted by Bill Lundstrom:
broiled avacado? why?

Beats deep frying one, I guess.

 

[Peter Creasey]

It feels unnecessary sometimes to take something that's so good in and of itself and change it in any way — a little over the top, or just a waste of time. That is not the case, however, with frying an avocado. It will always be worth it. Here's why:
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By nature, avocados are creamy inside in the first place, but bread and lightly fry them and the outside becomes beautifully crispy while the inside becomes even creamier — as if that were even possible.

Here are a few starter recipes, each a good excuse to heat up a bit of oil in a pan and buy one (or two) inexpensive avocados this week!

Why You Should Fry an Avocado

You can google for similar articles on broiling avocados as well...or boiling or baking or grilling or...

. . . . Pete

 

[Scott Kraft]

This avocado gratin with bonito flakes was awesome!

 

[Jeff Grossman]

It's a twice-baked potato, but not.

 

[Scott Kraft]

originally posted by Jeff Grossman:
It's a twice-baked potato, but not.

Spot on. I didn’t think it could work, but man.

 

[Jeff Grossman]

originally posted by Scott Kraft:
Spot on. I didn’t think it could work, but man.

Does the bonito wiggle? There's a sake bar in NYC that serves "Quivering Fish" pizza: big bonito flakes on a pizza, and they wave and squirm as the heat rises....