food Comida South America!
- Thread starter Tinnie
- Start date
A few days ago i stopped by a Chilean butchers and grabbed a few things for the footy grand final bbq at a mates place... we had so much food these didnt make end up making it.... so using up the last of it today.... on the left is their longanizas and on the right is their Colombian chorizo....
Just slicing it up..... onto small bread rolls with pebre, which is a simple spicy Chilean salsa.....
This next one isnt my picture but i did get some of these ribs called Costillas Alinados..... which the butcher explained to me was the ribs and belly in one cut.... they are marinaded in Aji Merken among other things, which they use in their chorizos too.... they were incredible.....
Just slicing it up..... onto small bread rolls with pebre, which is a simple spicy Chilean salsa.....
This next one isnt my picture but i did get some of these ribs called Costillas Alinados..... which the butcher explained to me was the ribs and belly in one cut.... they are marinaded in Aji Merken among other things, which they use in their chorizos too.... they were incredible.....
Yeah People. I made some Causa Limena. with home grown amarillos and limos. digging through the can of salmon for fish vertebrae was a bit putting off...
i'm not sure if thats how they come normally...in the future I may just cook and shred my own salmon fillet.
Dale how big is your pyrex from your causa picture? following your recipe i got 2 8x8 pans of deliciousness....
In the future i will half it, my family won't eat it and its pretty rich...for a salad.
I may try to roll it up and slice it, jelly-roll style in the future for a pinwheel presentation.
Lunch!
i'm not sure if thats how they come normally...in the future I may just cook and shred my own salmon fillet.
Dale how big is your pyrex from your causa picture? following your recipe i got 2 8x8 pans of deliciousness....
In the future i will half it, my family won't eat it and its pretty rich...for a salad.
I may try to roll it up and slice it, jelly-roll style in the future for a pinwheel presentation.
Lunch!
I usually use pyrexes about the size of the ones you have there.
Your causa looks delicious!
Your causa looks delicious!
Tinnie said:A few days ago i stopped by a Chilean butchers and grabbed a few things for the footy grand final bbq at a mates place... we had so much food these didnt make end up making it.... so using up the last of it today.... on the left is their longanizas and on the right is their Colombian chorizo....
Just slicing it up..... onto small bread rolls with pebre, which is a simple spicy Chilean salsa.....
This next one isnt my picture but i did get some of these ribs called Costillas Alinados..... which the butcher explained to me was the ribs and belly in one cut.... they are marinaded in Aji Merken among other things, which they use in their chorizos too.... they were incredible.....
Goddamn nearly 3 grand
sounds like it was worth it though 
Tu aji de gallina se ve bien! Felicidades por el 1000 post. Ojalá que tengas miles más! Feliz año!
Nice man, that looks perfectly cooked!
It looks really good.
But I don't want it.
Too much like Jack the Ripper Alton Brown Good Eats.
Or some women that I've known.
But I don't want it.
Too much like Jack the Ripper Alton Brown Good Eats.
Or some women that I've known.
How do you eat that? I'd think you take a crusty long roll and slide the meat onto. What condiments? Etc?
Right off the skewer, usually with some potatoes, choclo, and crema de rocoto.The Hot Pepper said:
In a bowl?
That pic is rather hungarianesque.
Pickled red onions.
Gulyas like with the meat.
Where'd you get the goat?
Pickled red onions.
Gulyas like with the meat.
Where'd you get the goat?