hccomidachilena.blogspot.com

eatingchile.blogspot.com

Eating Chilean: The Food Network vs. ElGourmet.com

http://eatingchile.blogspot.com/2009/09/food-network-vs-elgourmetcom.html

Saturday, September 12, 2009. The Food Network vs. ElGourmet.com. Since you’re reading a food blog, there’s a reasonable chance that, like me, you watch food TV from time to time. I started years ago with Julia Child on PBS, and then watched J. The Frugal Gourmet, and Justin Wilson. I learned a lot, and thought they were great fun (especially Justin). While I was back in the. Last month (Aug. 2009), I discovered that it now seems dedicated mostly to good ol’ girls, “BAM! Below) and Paula Deen (. While Ra...

eatingchile.blogspot.com

Eating Chilean: Table of Contents and Lables

http://eatingchile.blogspot.com/p/index.html

Table of Contents and Lables. Classic Chilean dishes and drinks. The Pastel de Choclo (Corn Pie) Mystery. S favorite home cooked dish has an interesting history, with recipes. Cazuela: Chilean comfort food. 8217;s classic boiled dinner of meats and vegetables. Charquicán, tomaticán and other “—cáns”. Historic Chilean dishes with recipes. Mote con Huesillos, Chile’s favorite summer sweet. 8211; Mapuche wheat hominy dried peaches make an unusual drink, with a recipe. Humitas : Chilean Tamales. 8211; Statis...

eatingchile.blogspot.com

Eating Chilean: Eating Chilean Beef

http://eatingchile.blogspot.com/2009/12/eating-chilean-beef.html

Monday, December 28, 2009. Foreigners find Chilean cuts of beef confusing. They don’t look like the cuts they know and the names are even less helpful: l. Literally “vetoed loin”), l omo lis. O (smooth loin”), pollo ganso. 8220;chicken goose”), huachalomo. 8221;), posta negra. 8220;black post”), etc. And of course, there is a good historical reason. Cattle were introduced into. In 1554 by Don Francisco de Alvarado, and as in. They adapted to the local conditions and multiplied quickly. By the 18. This pr...

eatingchile.blogspot.com

Eating Chilean: What's new? Some new posts.

http://eatingchile.blogspot.com/p/whats-new-eating-chile-gets-interviewed.html

A little over a year ago I ran out of topics and enthusiasm and Eating Chilean went into hibernation. But a few things came up that seemed like they would be interesting and so here we go again. Has Eating Chilean reached its last post? Maybe After three years and 69 posts the well has almost run dry. Having covered Chilean foods from ají. Hat this blog would prove to be interesting to others? I was excited to find that the first month after installing a hit counter. The ten most populat posts have been:.

eatingchile.blogspot.com

Eating Chilean: Cazuela: Chilean comfort food

http://eatingchile.blogspot.com/2009/03/cazuela-chilean-comfort-food.html

Friday, March 6, 2009. Cazuela: Chilean comfort food. A dish, usually round and made of clay, wider than deep, used for cooking. A stew cooked in this dish, made of various vegetables and meat. Diccionario De La Lengua Española – 2nd Edition. Chile, Ecuador and Peru. A very substantial stew made of beef or chicken, corn, chili, and vegetables. Diccionario Español –Acanomas.com. In our house it is somewhat more mundane, perhaps because I’m not Chilean, though I must admit that to my wife cazuela. Nstructe...

eatingchile.blogspot.com

Eating Chilean: May 2011

http://eatingchile.blogspot.com/2011_05_01_archive.html

Wednesday, May 11, 2011. Plateada – Chilean pot roast. With the changing seasons—. Does have seasons, you know- my wife puts away my shorts and tee-shirts and brings out the corduroy jeans, long sleeved shirts and sweaters. And wants winter food; this time it was plateada a la caserola. With puré de porotos. Chilean pot roast with bean puree. Roberto Marín’s plateada -. La Cocina de Lolo. Is among the 10 most popular home cooked dishes in. Or rib cap in cross section. Cooking plateada a la cacerola.

eatingchile.blogspot.com

Eating Chilean: Eating Piñones

http://eatingchile.blogspot.com/2009/03/eating-pinones.html

Tuesday, March 24, 2009. So what turned up in the Santa Isabel supermarket last week? In spite of having only the vaguest knowledge of what they were or exactly what I would do with them I bought some (@ 900 CLP a kg./ $.75 a lb.). Now, after a few hours on the internet and in the kitchen, I know a bit more. In spite of their name, which translates as “pine nut,” they are not the seeds of a pine tree, but of the pehuén. Or monkey-puzzle tree (. The national tree of Chile. Oda a la Araucanía Araucana.