Comments on: You Can Keep Your Hot Dogs. Make Mine a Choripán

By: admin

admin — Wed, 07 Oct 2009 14:34:28 +0000

Katie – funnily enough, we are enormous fans of morcilla, eating plenty in both Argentina and Uruguay (I’m English, so I grew up with black pudding for breakfast), but we didn’t get to eat a morcipan, probably because we simply didn’t have enough time, or enough meals in our 10 days. We will return to argentina, and when we do, we’ll be eating morcipans, locro, humita, and chivito, as well as as many regional varieties of empanada as we can find. Then, we’ll be seeking coronary and bariatric surgery…

By: Katie

Katie — Tue, 06 Oct 2009 21:23:42 +0000

I noticed that you failed to wax poetic about the morcipán. I have tried black pudding/blood sausage/morcilla in both the UK and here in Argentina, and I just can’t bring myself to like it. But a choripán…now that’s a sandwich I can get behind. Good stuff!

By: Wizzythestick

Wizzythestick — Tue, 11 Aug 2009 04:16:30 +0000

Now that’s what I’m talking about! Over at my site I just completed my post on hot dogs in which I try some non traditional toppings. I’m adding this to my list of hot dogs to try. Thanks

By: jensenly

jensenly — Sat, 18 Jul 2009 07:04:17 +0000

When I first saw that meat with the bun, I almost passed out. I would blow up that photo and hang it next to my black velvet picture of “The Last Supper”, I am so in awe.

By: Hank

Hank — Tue, 14 Jul 2009 22:17:58 +0000

Nice looking sausage! I know of at least three Mexican taco trucks that do a variant of these sandwiches in Sacramento — dynamite stuff. Theirs ARE spicy, unlike the Argentine ones. As for the chimichurri, our Argentine neighbors make a mean version. Will have to have them whip some up, will make some of my own chorizos, and we’ll down a bottle of Malbec or three…

By: Ian

Ian — Thu, 02 Jul 2009 12:57:22 +0000

That looks very very nice and I love spicy food. Will have to try something like that.

Ian
EasyCaribbeanShop

By: Meat Break: Seared Tuna with Lentils and Basil Oil | We Are Never Full

Meat Break: Seared Tuna with Lentils and Basil Oil | We Are Never Full — Tue, 30 Jun 2009 19:37:47 +0000

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By: Marc @ NoRecipes

Marc @ NoRecipes — Tue, 30 Jun 2009 04:58:29 +0000

I’ll take one of these any day over an NY dirty water dog.

By: Juliana

Juliana — Mon, 29 Jun 2009 18:52:50 +0000

Love it…looks so delicious…and the chimichurri sauce is just out of this world…yummie!

By: admin

admin — Mon, 29 Jun 2009 14:52:58 +0000

TFA – You might not have realized it, but you asked a very complicated question, and one that we asked ourselves repeatedly during our trip. I can’t speak really to regional chimichurri versions only having spent time in Buenos Aires and southern Uruguay, but I can say that no two restaurants we ate at prepared theirs in the same way. To generalize, I would say that most of the chimichurri we tasted in Argentina was prepared with dried herbs (as opposed to Montevideo, Uruguay, where everyone we tried used fresh), and that these(dry herb chimichurris) were spicer (though not “hot” in the way a Mexican salsa roja would be hot) than their fresh counterparts. However, this isn’t formulaic at all, and I expect thousands of other people would heartily disagree with me. I would also argue that in America what you get in a chimichurri is usually a mix of these two styles: fresh herbs and a good amount of spicy, often with other things (like red bell pepper) thrown in, which would, wrongly in my opinion, conflate a chimichurri with another, distinct, sauce: salsa criolla (creole sauce). So, it’s not at all easy to categorically say what a chimichurri should contain or in what proportions. Even thinking about chimichurri as a “green” condiment and salsa criolla as a kind of red, white and green “pico de gallo” can be wrong because chimichurri, in our experience, is more often an orangey/reddish (with either pimenton or sundried tomato), and at least two Uruguayan salsa criollas we tried were only green and white. Any assistance we can get from Argentines/Uruguayans/condiment lovers world-wide in untangling this thorny question would be greatly appreciated!