Beer Making Tips-The Affordable to Great Beer

Brew low cost beer. The amount of time you spend on brewing beer makes the small difference in cost between “just OK” ingredients and top quality ingredients a minor point. Either way, the cost of brewing a 5 gallon batch is much cheaper than buying a couple of cases of beer in the store.

Beer is made of cheap ingredients, so it doesn’t hurt to buy the best. Surprisingly, the cheapest way to brew beer gives you the best results: all grain brewing is the cheapest way to brew when grain is bought in bulk.

You do need a grain mill and a mash tun, so there is a small investment in equipment needed. But you should be able to brew excellent quality beer for less than $2 per gallon, and you could brew a mild ale for as little as $1 per gallon, or less than 10 cents per bottle (one gallon is about 10-1/2 12oz bottles). Most of my pilsners are about $1.50 a gallon brews.

Other ways to reduce the cost of your beer are by growing your own hops and reusing yeast from the fermenter. Easy to do, and it means that I don’t have to buy yeast more than once every half year or so. The hops should last e through most of the winter brews. So all you need is grain, which is about $0.70 per pound in a bulk purchase (much of the cost is in shipping).

Beer Brewing Equipment Basic, simple, cheap equipment that gets the job done. Sometimes it adds to the challenge. But through the mystique of brewing and remember that illiterate alewives brewed for centuries using tried and true recipes and procedures before the dawn of kegerators, ph meters or hydrometers.

Beer Keg Brewing. After using bottles for years, you can jump to the corny keg (Cornelius keg). This is an important step because it makes brewing so much easier. You can still bottle, but just a few bottles per batch, and use a corny keg to fill the bottles. You can use corny kegs as secondary fermenting vessels. You can try out method where you leave the beer in the primary for about two weeks until it clears nicely, and then upi carefully siphon it over to a corny, avoiding transferring any trub.

Bulk Purchase of Grain and Hops.I purchased about 300lbs of grain and 5lbs of hops from North Country Malt. I have two bags of pilsner, two of Munich, one of pale ale and one carapils. This should cover my base malt needs for a year. I can make my house favorite recipes (pilsner, altbier, pale ale) with the ingredients I have on stock. I hope to work through this supply in about a year, which is the shelf life. I will also order specialty malts and hops as special recipes require.

Beer Drinking Philosophy. Beer is good food. Beer is healthy when used in moderation. Beer is a great beverage.

Shannon Brown is the owner of wemakebeer.com. This site caters to home brewers around the world and has numerous links and resources. You can visit the site at:
http://www.wemakebeer.com

Eating Out in London’s Restaurants

A few of the greatest of the capital’s restaurants are actually considered to be some of the greatest anywhere. Gourmets will do a lot to dine at one of these establishments & regularly one can be obliged to book yourselves a table ahead of time to get a place, or at the very least be willing to sit in the venue’s bars for a few cocktails until a dinner table is available. A top notch venue to eat in is the Ping Pong restaurant; this restaurant is a likeable, modern restaurant to feast in. This impeccable and luscious place dishes up some of the coolest Dim Sum menus that you’ll ever taste, a delightful collection of scented teas & fabulous cocktails. Should you appreciate Dim Sum cuisine, then this restaurant is probably one of the principal places to sup in. Find out about all of London restaurants with Time Out.

Also, Nobu is a new Japanese spot. This spot is Nobu’s very first UK endeavour and it’s performed wonders. Nobu’s food is brilliant & though the meals can occasionally be modest, it should not be any trouble, in that you will doubtlessly buy numerous portions - adore the calibre instead of the amount. Mainly, this spot gives you first class cuisine, has tremendous waiters and a brilliant delivery.

The Electric Birdcage which can be found on St James Street, is a restaurant where your thoughts might run all over the place. In this great, new hang out their menus are based on innovative Asian eating & it has been declared as being the place to go to - the bar’s drinks are similarly super and their best cocktails ought to be savoured by every one. This capital consists of large numbers of high priced, attractive restaurants, still, keep in mind it similarly supplies numerous of cheap eateries, and some of these places are thought of as our city’s modest and veiled treasures.

The capital, as is widely known, is today an example of one of the most impressive cities anywhere - though it can be quite high priced. If you are seeking super, low priced grub then one is in the right setting to find it, provided that you’re looking in the correct spots. of the city’s has various first class outlets - pizza restaurants, bargain Italian cafes & zillions of vegetarian hotspots. Gourmet Burger Kitchen’s a super burger restaurant inspired by the many fine burger joints located in Britain. There’s each and every fusion of burger you can conceive of, which means it has something to cater for everyone. GBK is definitely inexpensive, & the servings are gigantic, there is absolutely no need for asking for additional dishes at this restaurant. Masala Zone’s an ambitious bunch of funky Indian restaurants. These venues are similarly reasonably priced and provide traditional Indian Street menus, fantastic for days when you must dine, but all the same a person’s time out mustn’t last for overly long, or may be great for times when you are out and about with a collection of associates and you are after for a place with fabulous fare and obviously a scene to fit.

Sweet & Sour Fish

Sweet and sour fish is one of the most popular traditional Chinese dish, normally cooked with carp. The method to cook an authentic Chinese sweet and sour fish (Tang Tsu Yu) is to use what we call ‘Liu’, meaning ‘quick-fry’. The fish should be tender inside and crispy outside. Its original flavour gets reserved while the unpleasant raw fish smell would be completely removed. Many Chinese families cook this dish on a regular basis. It is considered an universal dish that has been enjoyed by people from everywhere in China for many years.

Ingredients:

a). For preparation of fish:
1 carp
2 tablespoons soy sauce
1 tablespoon cooking wine
green onion
ginger
cornstarch
oil for frying

b). For preparation of sauce:
3 dried muchrooms (soaked)
4″ green onion
2 slices of ginger
1 small bamboo shoot carrot

c). For preparation of sauce:
1 tablespoon soy sauce
6 tablespoons sugar
1 teaspoon salt
3/4 cup soup stock
4 tablespoons chinese (black) vinegar
dash of monosodium glutamate
2 tablespoons ketchup

d). Other ingredients:
1 clove garlic
4 tablespoons vegetable oil
1 1/2 tablespoons cornstarch
1 tablespoon green peas

Method:

1. Clean fish, remove entrails and scale. Score deeply on both sides.
2. Place cut green onion and ginger inside fish. Pour soy sauce and cooking wine over fish. Set aside.
3. Dry fish, roll in cornstarch. Shake off excess cornstarch.
4. Fry fish in 375F oil until crisp
5. Shred all ingredients in b). Heat oil and put in garlic (from part d) and fry. Add ingredients from c). Add green peas.
6. Thicken sauce with cornstarch mixed water. Pour sauce over fish.

Cooking time: 30 minutes

Nutritional Information:
Yield: 4 servings
Each serving provides:
Calories: 467
Protein: 34.8 g

Note: You can freely publish the above recipe as long as the author biography and active hyper links are intact.

About the Author

Jacklyn Chen - Designer, editor, and owner of News Blogs, eMobile News, and Satellite Info. She is a full time mom with 2 little kids busy cooking everyday in addition to maintaining her sites.

You Think You’re Buying Blue Mountain Jamaican Coffee - But Are You Sure?

There is a huge demand for Blue Mountain Jamaican Coffee, and a limited supply.

To make matters worse, over 90% of the crop each year goes to Japan and Europe, leaving the last 10% for the whole of North America.

As a result, genuine, 100% Blue Mountain Jamaican coffee is sometimes not available, at any price.

At the same time, North Americans are clamoring for the beans, because Blue Mountain coffee has been so successfully marketed. That’s not to say that it isn’t a good coffee. It is. But does it live up to the marketing hype, when compared other great coffee from around the world? That is a matter of opinion and personal taste.

Because of the high demand for Blue Mountain coffee, and because it commands prices in the region of $40 a pound, there are plenty of unscrupulous sellers who will be happy to sell what appears to be the real thing, but is not.

In fact, it’s probably true to say that of all the coffees you can buy, Blue Mountain is the one that is subject to the sneakiest and most suspect labeling.

Quite often the label and description will give you the impression you are buying 100% Blue Mountain, while that’s not what’s in the bag at all.

Sometimes the bag will contain a mix, or blend of regional coffees, with only a small proportion of the real thing. At other times the beans will be mixed in with coffee from other countries altogether.

There is no doubt that Blue Mountain Jamaican is a wonderful coffee. But if you want to be absolutely sure you are buying the real thing, read the label carefully. Make sure it is 100% Blue Mountain Jamaican.

Also, look for a certification logo from the Jamaican Coffee Industry Board.

Nicholas H. Usborne is one of the sleuths at CoffeeDetective.com He and his colleagues take a commonsense approach to making great coffee, and give you the straight facts on coffee and coffee makers - without the marketing hype. They also write the Fair Trade Coffee News Blog

A NEW KIND OF DJ VU - PARIS ARRIVES IN CABO

Ever had the feeling that you’ve been somewhere before? Well, even if you’ve never been to the French Riviera Restaurant in Los Cabos, the experience will leave you with a new kind of déj vu, one that makes you wish you had been there before. The owners and staff make you feel as if you are long lost friends or family who have finally come home and the food, service and congeniality will create a lasting impression.

Los Cabos has no shortage of excellent restaurants. Whatever your appetite, you’ll have little trouble finding food that pleases the palate. Traditional Mexican, authentic Italian, the freshest seafood, sushi, fondue and fusion, they’re all here. The cuisine that has garnered the least attention has been French, the king of haute cuisine. Not anymore. Nestled on the cliffs above the Sea of Cortez, just a few minutes away from the hustle and bustle of downtown Cabo San Lucas, is an elegant yet unpretentious jewel in the crown of Cabo culinary delights.

That jewel is the French Riviera Restaurant and Bakery. A destined to be famous trio of eateries with locations in San Jose del Cabo, Cabo San Lucas and along the tourist corridor in between the two municipalities. Until recently, those seeking true gourmet French dining had a very small selection from which to choose. Most offered French fare as part of a mélange of vastly unrelated cuisine with the French fare being a somewhat obvious afterthought. Others claimed to have French trained chefs, but my taste buds told a different story. It is with great pleasure that I report that my taste buds have found true French cooking, and it is alive and well in Los Cabos.

Begat by Jacques Chretien and his wife Sophie, the French Riviera is a gastronome’s paradise, an oasis of flavor infused sauces, originality and decadence. Led by Chef Jacques Chretien, the staff prepares some of the finest meals that are likely to ever pass your lips, all the while making guests feel more at home than any home should have the right to feel. That, my friends, is no easy task, but somehow these wonderfully hospitable folks make it look easy.

Chef Chretien has the honor of belonging to a small community - the world’s greatest chefs. As recipient of the Maitre Cuisinier designation (French master chef), he joins a group that boasts only 200 members worldwide with only forty or so outside of France. Mexico boasts a total of five, Los Cabos has only one. The award is bestowed by the French government and recognizes culinary excellence as an art form unto itself. Couple Jacque’s talent and passion for fine food with Sophie’s “joie de vie” and undeniable warmth, and you have a five-star dining experience set in one of the world’s most picturesque coastal destinations.

The main restaurant is open for lunch (12:00 to 4:00) and dinner (5:30 to 11:00 pm), bar service runs from 11:30 am to 11:00 pm. Decorated in with stone tables and wicker chairs, the interior bathed in earth tones, the restaurant is warm and inviting. Out on the terrace you are surrounded by lush landscapes and an endless ocean view with Land’s End and the famous arch off in the distance. Sunsets here are spectacular.

Chef Chretien’s menu is an eclectic collection of original dishes and classic French fare. For starters, your waiter brings you a delightful trio of “welcome” canapés, sea bass tartar with baby green onions, goat cheese mousse and other seasonal delicacies. A nice touch that starts the process of making guests feel truly special and welcome.

For an appetizer try the lobster cappuccino served with truffle foam and a crispy zucchini stuffed ravioli; tuna & scallop carpaccio flavored with walnut oil and lime, served atop lamb’s lettuce and topped with shaved Parmesan cheese; or roasted heirloom tomatoes served with a comfit of eggplant, zucchini and crab with cheese sauce. These are just a few selections from the menu, making a choice is not easy as they are all excellent.

For your entrée Chef Chretien has created a plethora of unique dishes from which to choose. Items include; braised red snapper served with potato-mushroom gnocchi in a basil reduction; gilded frog’s legs served with “Purée d’Andouillette ” drizzled with a foamed garlic, and parsley butter sauce; roasted Sonora beef tenderloin served with homemade fettuccine and a vanilla-ginger portabella mushroom sauce; herb crusted loin of lamb served with organic French green beans and black truffle jus; roasted free-range chicken breast stuffed with eggplant and vegetables with pan reduced au jus; or roasted lobster raviolis with shitake mushrooms bathed in a garlic-basil emulsion, just to name a few.

Each dish is prepared in full view of the restaurant thanks to the open kitchen designed by Chef Chretien. Watching the kitchen staff is a real treat. Co-owner and Chef Eric Scianamanico is the perfect partner in the kitchen with Chretien and the rest of the staff. A constant buzz of activity takes place in the kitchen and one walks away hoping to have learned techniques to use in their own kitchens, albeit that watching is much easier than doing.

The wait staff does an outstanding job of pairing wines to each stage of your meal and has a large selection of wines from around the globe. One of the great surprises is the quality of the Mexican wines the restaurant features. Until recently, Mexico was not regarded as a wine producing country but with the abundance of land and temperate climate that exists here. Slowly but surely, Mexican wines are being taken seriously by wine enthusiasts worldwide. To make selection even easier, the restaurant menu offers the option of adding wine selection to both single and double entrée prix-fixe menus.

For the finish, dessert, and what a selection they offer. My partner, Dolores Peralta, opted for a chocolate soufflé made with Valrhona chocolate and served with fresh baked cookies, goat milk and caramel ice cream. I opted for the lemon soufflé with the same garnishments. Valrhona is a wonderful French chocolate company. Their “Noir Amer” chocolate literally translates as “black bitter”, which is a fair description of both the color and taste of this chocolate. For the true chocolate aficionado, eating Noir Amer is almost a religious experience. It is most likely as close as you’ll ever come to tasting pure chocolate essence.

In addition to the soufflés, the French Riviera also offers; melted chocolate cake served with pear puree; a soft hazelnut biscuit served with chestnut cream; a selection of seasonal red fruit with “Sablé Breton mango coulis and cocoa sorbet; or flambéed apples and bananas served with Calvados chocolate dentelle.

Another aspect of the French Riviera experience is that it does not have to end with lunch or dinner. Rise the next morning and satisfy your morning appetite with a short trip to either of the restaurants satellite locations for terrific breakfast fare. Fresh baked baguettes, decadent pastries, crepes and more await and there is nothing more appetizing then the aroma of fresh baked goods carried on crisp, clean coastal breeze. All in all, the entire experience is, well, magnifique!

To learn more about the French Riviera or to reserve your table, visit them online at www.frenchrivieraloscabos.com or call 011 52 (624) 142-3350. Bon apetit!

For complete restaurant locations, hours and contact information, visit CabosBest.com.

About the Author

Richard Chudy is the author and also the owner of CabosBest.com, a travel information portal for Los Cabos and Baja Sur, Mexico.

Cleanliness is Next to the Ketchup

With all of the hustle and bustle that a busy household has, there is one major appliance that can go completely unnoticed… your refrigerator. Spring cleaning isn’t just for dusting and vacuuming! Your refrigerator needs a complete cleanout at least every other month to stay in tip-top condition. Here are a few clean out tips that will keep your refrigerator sparkling like new.

First, pull each item out of your refrigerator and throw away any items that look like it might be a science experiment gone haywire. This is actually something that you should do on a weekly basis, if you have time. Check all the expiration dates on the condiments that you don’t use frequently. A good rule of thumb is if in doubt, throw it out!

Second, use a plastic basket for your most used items (lunch items or snacks) so that they are grouped together and can be transported to and from the refrigerator with ease.

Next, while all of your items are removed from the refrigerator, wipe down all of the shelves and drawers with disposable, easy to use, pre-moistened towels like Chlorox disinfecting wipes or something similar. This will make the job go by quicker and you can get back to your normal routine faster.

Be sure to store your larger jars and bottles at the back of the refrigerator and your smaller ones in front. This will keep all the items visible to you each time you open the refrigerator door. Once an item is hidden out of view, there is a higher probability that it will not get used and will spoil.

Lastly, keep an open box of baking soda near the back, preferably with a date marked on it so that you will remember when you opened it. This will absorb odors and keep your refrigerator smelling fresh for up to six months.

Bloody Mary’s Near Matira Beach, Bora Bora

Most restaurants in Bora Bora are located within the confines of bigger resorts. There are a few exceptions with the most famous one being Bloody Mary’s. This restaurant is located on Matira Beach several miles North of Vaitape. Every brochure about Bora Bora included some note about this place. That made us a bit skeptical since we thought it would be overrated. There is no real nightlife in Bora Bora and going to this restaurant is usually a highlight of the nightlife here … ok … let’s give it a try.

The good thing about this establishment is that they pick you up from your hotel if you’re staying in the vicinity (a few miles around). There are two pick up times, one being around 6.40pm and the other one around 8.40pm (if I remember correctly). In front of the restaurant they have prominently displayed the names of all sorts of celebrities that visited here. Needless to say we were not too impressed by that. We would have preferred some culinary rewards displayed there. When you enter the restaurant, they greet you and then walk you over to a display of fish, steaks and few others foods. The display is really interesting including some items I have never heard of, but also some foods we consider regular like steak, swordfish, shrimp, and mussels. Once you pick your meal you are taken to your seat. The tables and the chairs are all made of wood stumps. The whole place has a very interesting decor. There is soft Polynesian music in the background. It is very tropical indeed. Instead of the floor you are walking on sand. This is quite comfortable after being in hot weather all day. Ours was a celebratory dinner so we ordered some wine and were surprised that even the most affordable wine was very tasty. The food arrived shortly. It was really scrumptious. I don’t think I’ve ever tasted better seafood. It was very tender, fresh and grilled to perfection. The skewer selection was also excellent. The sides paired very well.

In the end we did not end up spending more than $100.00 for everything from appetizers to dessert. We were expecting the bill to be much more after reading all the reviews online which placed this restaurant in a category of very expensive places. The wait staff was probably the best on Bora Bora. They were very attentive, pleasant and responded to our every request. A very pleasant evening. We did not even have to drive back since we had organized transport.

If you find yourself in Bora Bora, this restaurant is a must. Do not leave town without visiting it. Recommended …

Michael Philip is one of the editors and contributors for the SeeTheGlobe.com web site. SeeTheGlobe.com is a travel information web site and community. Reviews of restaurants, hotels, airlines and other travel resources are provided from first hand accounts.

Wine Rack Storage: Simple Guides on Choosing The Right Rack for Your Wines!

When you hear the word “wine”, most probably the thing that
pops-up to your mind is “celebration”. Most, if not all, are
using wines as symbols of merrymaking and festivities; most
celebrations, gatherings and special occasions include wine.

When a friend visits you at your place, wine will be poured;
when your children got awards and honors at school, the elders
drink wine to celebrate; and when you’re promoted, surely,
there’s wine. There are even households that include wine in
their meals. Indeed, wine has become part of some people’s lives
over the years that they even make collecting wines as hobby.

And if you’re among those some who enjoys collecting wines, you
must be in need of wine rack storage; you’ll need wine rack
storage especially if your collections are getting big. If this
is the case, you can get wine rack storage; there are dealers
who offer wine rack storage for different needs. Whether you
need wine rack storage for business, at the office for clients
or simply at your personal wine bar at home; there are wine rack
storage that will surely fit your preferences.

Wine rack storage mostly comes in different designs and you can
use them whether in decorative purpose or utilitarian. But, all
wine rack storage comes to one common ground; that is to hold
wine bottles to free up space in your bars or cellars.

* Some wine rack storage are designed to; o Safely store bottles
o Or simply to display wine

* A wine rack storage can o Add ambience to a room o Protect
wine in a cellar o Or keep wine handy at the counter of your
personal bar

In choosing your wine rack storage, determine if you’re going to
need it in your cellar or in your wine counter or bar.

* There are wine rack storage called cellar style wine rack
storage o These kind of wine rack storage can be modular or
stackable thus you can buy as few or many as you need o These
wine rack storage are usually made of wood; most often made of
pine o Cellar style wine rack storage are rectangular in frames
and without front or back; usually stand on a wide foot o The
wine rack storage in this type have frames with vertical runners
that forms small square compartments o A small modular wine rack
storage normally holds 10 bottles of wine

*If you don’t have cellars and only need wine rack storage for
your bar counters or tables, there are ornate wine rack storage;

o Most of these wine rack storage are available in materials
like wrought iron o These wine rack storage are mostly crafted
in various designs, e.g a ribbon that is gracefully wrapping
around it; this can hold a single bottle of wine. o Most of
these wine rack storage are used as purely decorative wine rack
storage on counters or table for a romantic dinner.

Simple wine rack storage like wine cabinets is also available.
They come in various types and sizes. These wine rack storage
may come as small as 4′x7′ or as large as 7′x10′. Wine rack
storage are also available in varieties of purpose, décor and
personality; the latter referring to your personal choices.

Some types of wine rack storage available in the market are: *
Grid wine rack storage * Short wine rack storage * Diamond cube
wine rack storage * Wine tasting table wine rack storage * Wall
wine rack storage * Tree wine rack storage

These are just among the many innovative wine rack storage
designs that are available. Wine rack storage is mostly
available at department stores and other specialty shops. You
can also avail wine rack storage on online stores; you can
browse their catalogues of various wine rack storage.

Don’t Let Bad Coffee Hit Your Coffee Cups and Mugs

Everyone has had the Bad Coffee experience and not many of us are willing to try it again. Once you have had the Good Coffee experience there really is no going back!

Good coffee isn’t just as easy as percolating water through coffee grounds though. Bad coffee, of course, is really simple to make. But if you want the tastiest and freshest java for your morning wake up call, you need to take certain precautions before it even gets anywhere near your coffee mugs.

First of all, start with fresh cold water in your coffee machine if you want something delicious in your coffee cups. Steer clear of using water from the hot tap or water that has already boiled. For the best results in your coffee cups, fill your carafe with bottled or filtered water, especially if your home has old plumbing. Old pipes can leave an unpleasant flavor in your coffee mugs. This will also happen if you live in an area that heavily chlorinates its tap water or has very hard water.

The temperature of the water is also important to deciding what ends up in your coffee mugs. The best temperature for brewing tasty coffee is between 195 degrees and 205 degrees. If the water is too hot, it could leave a bitter taste in your mouth when you drink from these coffee cups. Water that is too cool, on the other hand, won’t suck out all of the flavor from your grounds, leaving no flavor in your mouth at all after sipping from these coffee mugs.

If you press brew your morning coffee cups, reach this optimal water temperature by letting your water wait for a moment after it comes to a boil. For your typical dip coffee machines, you can get a similar effect by pre-heating the pot. Do this by pouring hot water into the empty carafe, which will warm it, and then dump this water out to start brewing. This attention to detail will help to ensure that first mug of coffee is just what it should be.

Next, make sure you have the correct grind for your particular coffee machine. There is no, one all-purpose grind. You need to choose your coffee grinds from the two main groups, depending if you are using a press pot or an electric machine to fill your coffee cups. For press pots, you’ll want to grind your own beans for about 10 seconds in your typical, inexpensive blade grinder. This will leave your grinds at a medium to coarse consistency and make for delicious coffee mugs. For electric brewers and other drip machines, you’ll need to grind your own beans for about 15-20 seconds. This will result in a medium to fine grind, not to mention perfectly steamy coffee mugs.

There is nothing nicer after a hard days work to come home, put your feet up and relax with a delicious mug of coffee. Follow the simple guide above and be sure that what comes out your coffee mugs will hit the spot. Enjoy your coffee.

Lorna Mclaren had an information and resources website at http://www.alove4coffee.com where you can find information regarding coffee and its accessories.

Culinary Traditions Of South America: Argentina

Argentina is South America’s second largest country, snugly
situated between the Andes mountain range, the Pacific Ocean,
and the South American countries of Brazil, Paraguay, Uruguay,
Brazil, and Chile. Being situated in such a manner, Argentina is
exposed to many different cultural influences from all
directions, including countries all the way across the Pacific.
Spain took it upon themselves to permanently settle in the
country in the late 1500s, and remained there until Buenos Aires
formally emancipated themselves in 1853. One of the most
remarkable differences between Argentine Cuisine and exotic
cuisines from around the world is the heavy influence that the
cuisine of the Italian and Spanish cultures had on it.

Startlingly enough, due to the influence of the Italian culture
on the country of Argentina, Italian food staples such as
lasagna, pizza, pasta, and ravioli are commonly seen on the
Argentine table, at least in the country’s major cities.
Unusually enough (when it comes to Italian food), white bread is
also common, as are side dishes made of vegetables native to
Argentina, such as potatoes, egglpants, squash, cucumbers, and
zucchini.

Argentina is also one of the world’s leading producers of milk,
wheat, corn, and meat (including, but not limited to beef, goat
meat, pork, and lamb) so naturally, these things are very common
in the Argentine dish. Argentine dishes are normally very high
in protein, so grilled meats are commonly seen on a plate of
Argentine food.

Empanadas, pastries stuffed with meat or cheese, are also an
Argentine favorite. They are commonly served in Argentine
restaurants, and are national favorites. Empanadas are normally
eaten baked or fried, and are often served at parties or
festivals as appetizers. The dessert version of an empanada
usually consists of brown sugar or fruit such as apples or
oranges.

In smaller cities, the foreign influences of Spain and Italy are
less apparent. Milanesas, thin slivers of meat dipped in eggs,
bread crumbs, and then fried in oil, are common fare in the
rural areas of Argentina. Their simplicity makes them great
snacks, but they can also be served as part of a meal piping hot
served with mashed potatoes, or between two slices of bread as a
sandwich.

The master chefs are more apt to return to the more classic,
provincial style of preparing and cooking food, which bears more
of a resemblance to Mexican cuisine than that of Italy. Bolder,
more intense spices are used. Calling forth once more the
Spanish influences in Argentina, Argentine cooks are famous for
their tortillas; unlike the Mexican version of the tortilla the
Argentines use potato dough, in contrast to the traditional
Mexican corn or flour tortilla.

Desserts are more popular in these areas, as well. Dulce de
leche (which roughly translates into “Milk Jam”), a sweet
pudding of sugar and milk, is a popular dessert in Argentina.
This lightly brown-colored pudding is eaten alone, or stuffed in
cakes or pies. Sometimes the treat is also crystallized into a
solid wafer-like candy substance.